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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).

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