Bartender

General Goal:

To prepare and serve drinks ordered by our guests and co-workers as quickly as possible. To keep in mind that the real cost of drinks should be as near to theoretical bar costs as possible. Gives a personalized service to the guests.

Job Description:

• Arrives punctually in a complete, clean and pressed uniform according to the guidelines set up in the Procedure Appearance and Hygiene Standards.
• Reports to his/her immediate boss. Records time of arrival. Clocks in, wearing a complete uniform.
• Checks the Daily Service Board.
• Undertakes the replacement of supplies and articles according to usage.
• Carries out the opening tasks of the Bar Opening and Closing Checklist.
• Knows the Food and Beverages menu, as well as the station and table numbers. Sets up cocktail units and sinks.
• Prepares garnishes for the drinks according to the recipes, and supervises the storing of supplies according to the FIFO (First In, First Out) system.
• Identifies the guests who are underage or who have already had too much to drink and does not serve them any more alcohol.
• Holds personalized Gires with guests.
• Makes public relations with guests.
• Is well acquainted with his legal responsibilities as a Bartender, according to the local laws. Participates in the inventories.
• Provides the bar with ice, beer, liquor etc. as necessary. Keeps the bar, speed rail and floor clean.
• Appropriately handles the cash and charges for the drinks on his/her shift.
• Receives cash or credit cards and gives the correct change.
• Maintains Bar equipment in optimum conditions (glassware, furniture, computer, etc.).
• Is familiar with and adheres to the recipes in the Explainer Menu of Food and Beverages and the different ways they are prepared. Masters the "Free pour" technique.
• Masters the "serving of pre-established measures" technique.
• Is familiar with the technique for opening, serving, and storing wine and champagne.
• Is able to differentiate between the different types of glassware used in the preparation of various drinks.
• Masters the MICROS system.
• Prepares the balance sheet and cash cut-offs at the end of his/her shift or when requested by a Mandil or Income Auditor.
• Does any side job at closing time and leaves the area clean.
• Reports to the Head of Bar or Closing Mandil at the end of his/her shift. Clocks out at the end of his/her shift.
• Picks up any trash or papers found lying around.
• Puts back in its place anything that is out of place.
• Carries out any task or job suggested by managers or those that are necessary to keep our standards of quality and those that are needed to keep our guests happy.
• Carries out all the activities written in the SOA (Anderson's Operating System).