TITLE : BARTENDER

DEPARTMENT : FOOD & BEVERAGE

REPORTSTO : FOOD &BEVERAGE MANAGER/RESTAURANT MANAGER/DINING ROOM MANAGER

JOBSUMMMARY :

Workingas a member of our Food & Beverage Team, ensure that guests have anenjoyable experience by providing quality customer service, while mixing andresponsibly serving of alcoholic and non-alcoholic beverages, accuratelyprocessing and collecting payment, and stocking and cleaning of our licensedpremise. Work closely with restaurant management, kitchen staff and food& beverage personnel to help guarantee our guests a food & beverageexperience which exceeds their expectations.

SUMMARYOF ESSENTIAL JOB FUNCTIONS:
•Maintain a neat and professionalappearance with a properly cleaned uniform.
•Be sure the bar is correctly set upand fully stocked before shift begins and that bar is properly cleaned andclosed at end of shift according to property specifications. Assist withongoing bar inventory keeping track of wines, beers, liquors and other supplies.
•Greet guests warmly, politely and in atimely manner. Speak to guests with enthusiasm.
•Be prepared to answer questions aboutbeverage service and beverage menu, including liquors, beers, wines, andnon-alcoholic choices. Recognize opportunities to up-sell whereappropriate.
•Understand State of Maine regulatoryresponsibilities regarding service of alcoholic beverages.
•Mix and serve alcoholic andnon-alcoholic beverages to guests according to property specifications,courteously and efficiently. Avoid over-pours and spillage.
•Complete affidavit required by theMaine Department of Public Safety Liquor Licensing and Inspection Divisionconfirming eligibility to sell liquor.
•Understand order taking systems to beable to clearly, accurately and quickly convey guest orders using computer ormanual systems.
•Deliver beverages in an efficientmanner following appropriate beverage service techniques. Ensure that drinksare presented to guests as ordered and according to restaurant qualitystandards. Clear tables of drinks and dishes as required. Cleanglassware, barware, and dishes using mechanical or manual methods.
•Work with Servers and Bussers toensure that guest's needs are continually met. Help to educate othermembers of the Food & Beverage Team on beverages available and servicetechniques
•Assist guests with any needs,corrections or additional items desired during service.
•Prepare and present customerbills. Correctly understand all payment methods accepted, how to processpayment, make change, and open/close cash drawer, if required.
•Understand reporting requirements fortips.
•Ability to safely operate restaurantequipment including, but not limited to coffee makers, refrigeration, juicemachines, ice machines, ice crusher, point of sale systems, etc.
•Handle and communicate special ordersand guest complaints in a professional manner.
•Participate in set up, execution, andcleanup of banquet functions as outlined in Banquet Event Orders/Event Sheetsand as directed by Sales & Catering Manager/Dining Room Manager.
•Maintain bar service area cleanlinessas well as personal cleanliness and sanitation standards as required by theMaine Department of Health and Human Services and OSHA, as well as generalmaintenance and upkeep of the licensed premises.
•Know who to notify in case of brokenequipment or unsafe/unsanitary conditions.
•Must be able to manuallyhandle/lift/carry product up to 60 pounds between knee and shoulders.
•Must have bilateral fine manipulationof both hands which may be repetitive for entire shift.
•Must be vertically mobile working inlimited space for entire shift.
•Protect the assets of this propertyand Migis Hotel Group.

MINIMUMREQUIREMENTS:
•Must be eligible to work in the UnitedStates of America.
•Must be at least 18 years of age.
•Previous beverage service workpreferred, but not always required.
•Ability to communicate in English,both orally and written, with guests and employees, some of whom will requirehigh levels of patience, tact and diplomacy.
•Ability to work as a part of a team.
•Ability to understand verbaldirections, as well as written menus, recipes, labels on foods and chemicals,and other workplace safety signage.
•Active listening and observationskills.
•Knowledge of common food allergies andunderstanding of cross-contamination issues.
•Outgoing personality, with good oralcomprehension, expression, and speech clarity.
•Ability to work under pressure anddeal with stressful situations during busy periods.

ABILITIESREQUIRED:
•Frequent walking, bending, balancing,stooping, reaching, pushing, lifting, manual dexterity and repetitivemotions. May require the ability to work on uneven outdoor surfaces.
•Occasional stair climbing.
•Working in extreme temperatures andconditions both indoors and out.
•Schedule varies according tooperational needs; may include early mornings, evenings, weekends, holidays,and split-shifts.
•Frequent handwashing.
•Hazards include but are not limited tocuts from knives or wine openers, burns, lifting injuries slips, and tripping.

DISCLAIMER

The above statements are intended to describethe general nature and level of work being performed by people assigned to thisclassification. They are not to be construed as an exhaustive list of allresponsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normalresponsibilities from time to time, as needed.

Black Point Inn is an EEO employer - M/F/Vets/Disabled