Bartender

POSITION SUMMARY
Responsible for set-up, mixing of drinks, service and clean up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of TTH standards and profit maximization.

ESSENTIAL FUNCTIONS

• Make and serve drinks to guests and cocktail servers following established guidelines, procedures and policies regarding beverage and safety controls and prescribed by TTH standards. (60%)
• Perform all guest contact activities in a cordial, efficient and professional manner; maintaining a commitment to guest satisfaction. (10%)
• Ring guest checks, collect cash and process credits and room charges in the exact manner outlined by TTH policies and procedures. (10%)
• Complete liquor requisitions and supply lists. (5%)
• Know and comply with state liquor laws. (5%)
• Ensure established pars are maintained. (5%)
• Perform all side work duties according to side work schedules. (5%)
• Other duties as assigned

Knowledge and Skills:

• Education:No formal education required.
• Experience:One year bartending experience preferred.
• Age:Must be 19 years of age to serve alcoholic beverages.
• Skills and Abilities:
  • Ability to read, speak and write English.
  • Ability to accurately count cash.
  • Ability to operate cash register.
  • Ability to lift up to 36 lbs.
  
  
  No. Of employees supervised: None.
  Travel Required:None.
  Hours Required:Flexible. Scheduled days and times may vary based on need.
  
  Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.
  Lifting and carrying cases of liquor, soda, ice and glasses.
  
  Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.
  Bending and kneeling to get and stock supplies and glassware.
  
  Mobility Describe the type(s) of mobility required to include distances and % of time involved.
  Reach and pour bottles, reach for glasses and bend for supplies.
  
  Continuous Standing Describe the reasons to include time period and frequency.
  Continuous standing behind bar to serve guests..
  
  Climbing Stairs
  No climbing required.
  
  Driving Describe type of vehicle, distances, % of time involved and frequency.
  No driving required.
  
  Work Environment -Inside: 100% of 8-hour shift.
  
  Describe any abnormal temperature exposures:
  May have to go into cooler for garnishes.
  
  Hearing:Critical
  Explain: To be able to hear guests, food & drink orders and questions.
  
  Vision: Critical
  Explain: To be able to handle cash, credit cards, ID's and to identify proper supplies and drink items.
  
  Speech: Moderate
  Explain: Ability to communicate with guests and servers.
  
  Literacy: Moderate
  Explain:Ability to handle cash, credit cards, input into computer and identify proper supplies.
  
  Chemicals/Agents: Describe any chemicals/agents to include what they are, warnings and frequency of use.
  Cleaning and sanitizing solutions for glassware and bar cleaning.
  
  Protective Clothing:
  None.
  
  Equipment Operation List type of equipment and frequency of use.
  Toaster, coffee machine, blender for drinks, computer for cash handling, credit card approval and imprint machines.