SUMMARY
The bartender has the primary function to create and serve alcoholic and non-alcoholic beverages to provide the best experience to the membership and their guests in a most professional, knowledgeable, respectful and courteous manner while adhering to service standards outlined by the dining room management team.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Knowledgeable of all aspects of department and daily Club operations including events and operating hours.
- Follows department and Club policies and procedures including, but not limited to parking, cell phone use and conduct on the floor. Acts ethically and honestly at all times.
- Is aware of all state and local laws pertaining to the sale, service and consumption of alcoholic beverages. Follows the appropriate steps when “cutting off” members and guests from further consumption. ID’s members and guests effectively.
- Adheres to all uniform, grooming & hygiene standards and maintains a professional appearance at all times.
- Arrives to work on time. When necessary, follows proper procedures for tardiness, calling out and requests off.
- Follows verbiage standards when interacting with members and guests. Effectively communicates with management and peers.
- Displays commitment to the Club by demonstrating initiative toward assigned tasks and willingness to learn.
- Ensures that the bar area is clean, sanitary and equipment is in working order. Sets up bars and accessories as needed specific to each event.
- Effectively serve alcoholic and non-alcoholic beverages and make drinks that follow service standards of the dining room and Club as established in the training manual and supervisor's expectations.
- Follows all service standards on a consistent basis including, but not limited to, using appropriate glassware and measuring equipment when dispensing spirits.
- Effectively controls waste and complies with the inventory control measures in place.
- Ensures that all beverage products, side work and other bar set-up supplies are stocked prior to the start of each shift.
- Completes accurate beverage requisitions.
- General understanding of the production and differences in liquor, aperitifs, cordials, beer and wine.
- Demonstrates proper wine service.
- Complete knowledge of available beverages including types of liquor, aperitifs, cordials, beer, wine and non-alcoholic beverages specific to each event.
- Knowledgeable of the Club’s point of sale system and uses it efficiently and effectively on a consistent basis.
- Responsible for the breakdown of bars at the end of their shift and cleaning of all bar equipment.
- Works effectively and efficiently with other club staff.
- Any other duties as assigned by dining room management or other club management personnel.
