Bartender

Prepares beverages and/ or serves food for the customer in a prompt and courteous fashion while maintaining a high level of quality and consistency to ensure guest satisfactions.

**Primary Responsibilities**:

- Greets guests pleasantly as they approach the bar; promotes house drinks and food items; utilizes upselling skills whenever possible to maximize revenues.
- Prepares beverages requested by customers or servers according to standard operating procedures establishing proper proportions and ingredients to control costs and provide a consistent product to the guests.
- Maintains clean and organized work areas to maximize efficiency; sets up the bar and back bar according to established procedures.
- Monitors guest behavior and guest alcohol consumption to determine when alcohol service to the guest should cease; notifies management of incidents involving excessive alcohol consumption or impaired condition of customers.
- Checks identification whenever the age of a guest requesting an alcoholic beverage service is questionable; follows provincial and local laws regarding the sale and service of alcoholic beverages.
- Verifies liquor inventory; correctly completes all requisition requirements and stores stock as per approved procedures. Obtains, counts and secures bartender’s bank; documents cash transactions and deposits as per audit procedures.
- Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
- Provides a professional image at all times through appearance and dress.
- Follows company policies and procedures.

Note: Other duties as assigned by supervisor or management

**Health and Safety**:

- Follow hotel safe work procedures and policy, including the use of personal protective equipment.
- Know and comply with all Occupational Health & Safety regulations, as per the Occupational Health and Safety Act and Ministry of Labour.
- Report all injuries or illnesses to a supervisor or manager immediately.
- Participate in Joint Health and Safety Committee by bringing health and safety concerns or issues to the attention of the committee.

**Relationships**:

- ** Internal**:

- Kitchen Staff: To receive and return beverage supplies.
- Management Staff: To alert of service challenges
- ** External**:

- Guests: To provide services

**Qualifications**:

- ** Education/ Experience**: Basic reading, writing and math. Specialized knowledge or bartending and mixing drinks.
- ** Certification and/or License Requirement**: Alcohol awareness certification and/or food service permit as required by local or provincial government agency.

**Skills**:

- Customer service.
- Interpersonal communications

**Working Conditions**:

- Will be required to work nights, weekends and holidays.
- Will be required to work in fast-paced, stressful environment.
- May be asked to work overtime.

**Physical/ Cognitive Activities**:
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

The major responsibility in this position is to provide prompt and courteous service to hotel guests, therefore a significant portion of time is spent speaking, listening, walking, standing and carrying.

The vast majority of time is spent describing and servicing cocktail or menu items, which is typically done while standing up. Cleaning the restaurant is also accomplished while standing up and walking around the restaurant.

Communication skills are used a significant amount of time when describing menu or cocktail items, talking with guests or staff, and when giving instructions.

Carrying and lifting items of up to 50 pounds (i.e. plates, utensils, trays, and tables) occurs frequently. Must be able to push or pull a portable banquet bar.

Reading and writing abilities are utilized frequently when documenting a guest’s order, reading the menu, or when processing customer payments.

Reasoning, problem-solving, and organizational abilities are used often.

Basic mathematical skills are used when completing customer payment transactions.

**Organizational Structure**:

- Reports to: F&B Manager

This job description is a general representation of the duties and responsibilities; it may be modified at an individual hotel based upon business necessity.