Crimson - Bartender

ob Summary

Provide timely, accurate and friendly service while preparing the highest quality beverages for our guests. Each bartender’s primary objective is to show our guests such a marvelous time, they will want to return.

Primary

• Prepare and serve alcoholic and non-alcoholic drinks consistent with the restaurant’s standard drink recipes.
• Accept guest payment, process credit card charges, and make change if necessary.
• Check identification of guests to verify age requirements for purchase of alcohol.
• Present drink menus, make recommendations, and answer questions regarding beverages.
• Take food and beverage orders from serving staff or directly from guests seated at the bar.
• Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
• Serve snacks or food items to guests seated at the bar.
• Record drink orders accurately and immediately after having received them into the register system.
• Balance cash receipts.
• Recognize and learn the names of regular guests
• Attempt to limit problems and liability related to guests’ excessive drinking by taking steps such as persuading guests to stop drinking or ordering taxis or other transportation for intoxicated guests.
• Clean and sterilize glasses, utensils, and bar equipment
• Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
• Clean and reset bars, work areas, and tables.
• Slice and pit fruit and prepare other garnishes for drinks.
• Arrange and maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation, promotion of beverages, and attractive displays.
• Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
• Report all equipment problems and bar maintenance issues to the restaurant manager.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

• Plan, organize, and control the operations of a cocktail lounge or bar.
• Order or requisition liquors and supplies.
• Supervise the work of bar staff and other bartenders.
• Plan bar menus, and/or create drink recipes.
• Prepare appetizers such as pickles, cheese, and cold meats.
• Provide guests with information about local areas, including giving directions.

Tools & Technology

• Cash registers, Point-of-sale terminals, POS software, and workstations
• Credit card processing machines
• Personal computers, tablets, smart phones and/or handheld devices
• Software - Office suite, back-office accounting, route planning, web-based applications, etc.
• Office equipment - fax machine, printers, phone systems, bar code reader
• Carbonated beverage dispenser (draught foam control devices, electronic beer line maintenance equipment, refrigerated liquid recirculation equipment, soda dispensers)
• Cocktail shakers or accessories (3-piece and 4-piece cocktail shakers, pour spouts, spirit measures)
• Commercial use blenders, graters, cutlery, dishwashers, juicers, mixers, strainers (4-prong strainers, cocktail strainers, Hawthorn strainers, julep strainers)
• Domestic mist or trigger sprayers (martini misters)
• Ice shaver machines or accessories (ice chippers, ice crushers, ice flakers)
• Non-carbonated beverage dispenser
• Slush and frozen drink machines