DIRECT SUPERVISOR: MANAGER ON DUTY
STATUS: NON-EXEMPT
OVERVIEW
The Bartender plays a vital role in the smooth operation of the restaurant. The individuals in this role must possess full, working knowledge of our food and beverage program so they can not only provide top notch service to our guests, but also help direct the bar support staff to achieve this goal together.
DAILY RESPONSIBILITIES
At the beginning of each shift:
- Refer to bartender chat log from last night’s shift to catch up on last night’s notable information (i.e.. 86s and low stock items)
- Pull all fresh product (i.e. fresh juices and syrups) from bar coolers and taste for freshness. Dump all spoiled/out of date product and notify bar prep that more will be needed to meet pre-set pars
- Refer to req sheet from previous night’s shift. Pull all needed product from liquor room/dry storage, and restock bar and bar coolers according to pre-set pars, making sure to FIFO to help prevent product loss
- Set up top bar including bar mats, shaker tins and bar tools, bar caddies, bitters and fresh garnishes
- Remove remaining fresh garnishes from previous shift and set in service bar window
- Pull all high-volume wines and canned beers and stock in service bar sinks. Make sure to use open bottles first. Add ice to sinks to keep chilled until use
- Check par levels on Punch of the Day and Margarita of the day. Prep more where necessary to meet pre-set pars
- Restock and set up all service items, according to pars. This includes menus, roll-ups, share plates, goldfish ramekins, goldfish, chocolate, pens, paper, check presenters
- Reorganize back bar, coolers, and all storage areas, facing all products in accordance with pre-set placement levels
- Notify management of any 86ed or low items, and what the Punch of the Day and Margarita of the Day are
During the shift:
- Help to maintain/keep organized all bar coolers/storage areas
- Maintain appropriate garnish levels, checking for freshness frequently
- Help Server Assistant to maintain appropriate garnish levels by pulling any requested product and placing in service window to be arranged by the S.A.
- Maintain cleanliness, organization and stock of top bar and bar caddies
After the shift:
- Restock all service items, bar caddies, bar coolers, and storage areas to their pre-set par levels. This includes beer, wine, liquor, and NA beverages
- Make sure back bar, top bar, and storage cubbies are clean, stocked, and organized
- Check par levels on all chilled items, restocking where necessary according to pre-set par levels (draft beer and white wines)
- Check in with closing (PM) bartender(s) before doing your checkout to ensure there is nothing more they need for their shift.
- Fill out all pertinent information in the bartender chat log making sure to mention everything noteworthy for closing bartenders
- Count out drawer and turn in shift report to manager. No closing bartender may leave without being first checked out by both a closing bartender and a manager.
Beverage Delivery Standards:
- No beverage should be made or served without a ticket or being rung in by the bartender. Period.
- All beverages should be made to the exact specifications of Hank’s recipes, including ingredients, portions, preparation methods, glassware, and presentation/garnishes.
- Ensure proper presentation/garnishing of all cocktails going out the service window
