Bartender
General Responsibilities:
Set-up bar display, wipe and dust all bottles;
Make enough preparation for the day according to projections:
All garnishes
Open bottles of wines that are sold by the glasses
Juices
Beers
Liquors
Ice
Prepares all necessary tools and other supplies such as glasses, stirrer, straw, napkins, ashtrays;
Does inventory of items in the bar when needed;
Receives all items transferred from storeroom to bar and safeguards lists;
Have bar ready to serve 15 minutes before opening time and maintain cleanliness of the bar;
Make sure music and television are on;
Makes sure bar stools are also clean and organized, and counter top is clean;
Makes sure menus are clean and in place;
Clean all juice containers; refill or replace whichever is necessary;
Check fruits for all smoothies; clean containers as necessary;
Organize coolers as all the stocks are delivered;
Clean shelves and coolers;
Cleans coffee machine and orange fresh machine before shift is over;
Return items to proper storage;
Check remaining stocks and refill stocks in preparation for tomorrow’s operation;
Before leaving the station make sure that all cabinets and coolers are locked;
Leaves a note for the opening bartender for any important matter;
Makes ending inventory of beers when needed;
Makes a list of items to be requested from person in charge of storeroom based on the remaining inventory;
Prepares the orders efficiently, following standard recipe;
For guests who are waiting at the bar, let them know that you are aware of their presence with eye contact, a big smile, proper greetings and acknowledgement, treat them with courtesy and give them information when requested;
Make sure that guests at the bar are billed for the drinks that they ordered; remit payments to the cashier immediately;
Coordinate closely with cocktail waiters for efficient serving of drinks;
Refill the stock by using the FIFO (First In, First Out) method;
Ensure ample stock of supplies especially glasses;
Work productively;
Maintain food safety and hygiene policies and procedures;
Reports to the supervisor immediately any complaints encountered;
Attempt to limit problems and liability related to customers’ excessive drinking by taking steps such as persuading customers to stop drinking or offering something nonalcoholic;
During slow times, goes to the beach to offer drinks, talk to guests or any other marketing strategy to help increase sales.
Requirement/Experience/ Knowledge:
Experience of minimum 2 years;
English and Spanish a must, multi-lingual a plus;
Education: MAVO level;
Must be able to work nights, weekends and some holidays;
Understanding and knowledge of safety, sanitation and food handling procedure;
Food handlers permit required (carchi berde).
