Position Title: Bartender

FLSA Status: Non-Exempt

Reports to: Dining Room Manager

Department: Food and Beverage

About Foxfire Golf and Country Club

Foxfire is a private, bundled golf community in southwest Florida with 931 housing units governed by a Master Association Board of Directors. Our annual budget is $8.5 million with 100 employees. Our 27-hole golf course and amenity offerings are undergoing significant improvements for our members. Foxfire has 17 neighborhood associations within our community with their own governing entities.

Position Summary

Foxfire Golf and Country Club is looking for a valued team member to serve as a bartender. This position prepares, pours and serves alcoholic and non-alcoholic beverages. Requires knowledge of all aspects of mixology including food/wine pairings and wine presentation and service.

Department Mission Statement

Provide a quality dining experience so that we are the member’s FIRST choice when dining out. We accomplish this by being mindful and exemplary of Foxfire Fundamentals.

Departmental Fundamentals

· WOW!!!! The Customer

· Take pride in our appearance: Your personal appearance makes a strong statement about the pride you take in your performance. Dress neatly and professionally. The appearance of our staff makes a similar statement about the quality of our work. Take responsibility to ensure that everything a client sees is clean, neat, and professional. It’s not someone else’s job. It’s everyone’s job.

· Be positive; bring your “A” GAME every day - You have the power to choose your attitude! Be joyful, optimistic and enthusiastic!

· Listen generously and communicate to be understood - Give others your undivided attention. Be present and engaged.

· Be fussy about details - every detail matters.

· Practice blameless problem solving; try to see things from another person’s point of view.

· Celebrate Success. We build People up by giving meaningful acknowledgement and appreciation and by celebrating both individual and team successes.

Position Responsibilities

Opening, During, Closing Day (daily unless otherwise specified)

· Present yourself in a pleasant and professional manner always.

· Arrive on time for specified shift PREPARED and PRESENT

· Be dressed in full uniform when you enter building every shift (Blue golf shirt unless otherwise noted by management)

· Clock in before starting opening tasks; you may only clock in up to 15 minutes before scheduled shift. Not earlier without a manager approval. If you do so the time will be deducted from you.

· Unlock bar walk-in cooler and all doors.

· Fill ice bin if busperson not scheduled or not scheduled before first expected service

· Fill bar glass dishwasher appropriately with water at the beginning of day

· Turn on TV’s and music to appropriate stations and sound levels before first expected guests (Music should be on in the grille room and on the patio, TV volume should be off unless a member request it. Have the TV either on golf or sport channels)

· Check your bar at beginning of shift, make a list of what you need and what you may need later in shift from the liquor room, take a cart and stock up if necessary.

· Stock the peanut cups.

· Cut garnishes ( this will depend upon season and expected business)

· Fill up straws, beverage napkins, coasters, straws, swords, stirrers, etc

· Refill back up printer paper and credit card paper as needed so as to always have one ready

· Roll 15 pieces of silverware

· Be aware of all daily/weekly/event specials (please refer to white board)

· After lunch shift re-evaluate necessary liquors and wines for dinner service or special events

· Evaluate garnish levels (we want to be prepared without over cutting for freshness)

· Maintain bar cleanliness while attending to members as well as wait staff

· Wipe down speed rack daily.

· Wipe all bottles (Tuesday’s and Saturday’s)

· Wipe down all counters, drain and wipe down hand and drain sinks at the end of every shift.

· Orders in on Monday for Coastal beverage, and Tuesday for all other liquor company

· When dishwashing soaps and cleaners are low tell us before you run out. Check them in the beginning of every shift.

· Stock your beer and wine at end of every shift, ready to go for the next day, next bartender.

· Give last call not earlier than 15 minutes before closing time. Always use your judgment if you have a full bar and the members are drinking staing extra 15 -30 minutes is a good idea and will keep the members happy.

· If a buss person is not scheduled empty bar garbage cans and replace with a clean liner.

· Make sure all of your checks are accounted for. (Before you check out of computer, if they are not or if anything is amiss, get a supervisor immediately)

· Print your report

o Count your served dinners

o Count your To Go’s

o Count your reciprocals

o Write your totals on yellow copy of report

· Run credit card settlement reports for both bar and Dining Room

· Run the End of the day report and leave all the paperwork by the time clock for accounting.

· Pull all shades up indoor and outdoor

· Lock bar cooler

· Lock all clubhouse doors and turn off all lights if management is not in building to do so

· Make sure bar keys are returned to office each night

· Clock out

Knowledge and Skill Requirements

· Stocks bar and completes other pre-opening requirements.

· Prepares and serves alcoholic beverages according to standard recipes.

· Skilled at slowing and refusing alcoholic beverage service when necessary.

· Complies with basic safety and sanitation requirements.

· Good organizational skills.

· Basic knowledge of club’s POS system or comparable POS system preferred.

· Knowledgeable of all aspects of department and daily club operations, including events and operating hours.

· Ability to read and understand Banquet Event Orders (BEOs).

· Ability to work large or small events with minimal supervision and in a team environment.

· Cleans bar and completes other pre-closing requirements.

· Assures that all state and local laws and club policies and procedures for the service of alcoholic beverages are consistently followed.

· Knowledge of and ability to perform required role during emergency situations.

Education, Licenses, and Experience

· High school diploma preferred.

· One year bartending experience preferred.

· Alcohol beverage certification.

· Food safety certification.

· Of legal age to prepare and serve alcoholic beverages.

Physical Demands and Work Environment

· Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

· Push, pull or lift up to 50 pounds.

· Continuous repetitive motions.

· Work in hot, humid and noisy environment.

Incumbent Statement / Acknowledgement

1. Are you able to perform these tasks with or without an accommodation? ______________________

2. If with, how would you perform these tasks and with what accommodation? ______________________

Job Type: Seasonal

Restaurant type:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• 10 hour shift
• 12 hour shift
• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Rotating weekends
• Weekends as needed

Work Location: In person