JOB TITLE: Bartender 

ORGANIZATIONAL UNIT: Grand Casino 

SUPERVISOR: Sports Grill Manager 

FLSA: Non-Exempt 

HOURLY RATE: DOE

ALL FULL TIME POSITIONS: In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.   

FUNCTIONS STATEMENT: 

• Manages the bar and provides timely, accurate and courteous service to guests and customers while preparing the highest quality beverages. 

MAJOR DUTIES: 

• Takes beverage orders from guests and servers. 

• Prepares and serves alcoholic and non-alcoholic drinks consistent with the restaurant’s standard drink recipes. 

• Learns the names and personally recognizes regular guests and customers. 

• Records drink orders accurately and immediately upon receipt into the P.O.S. 

• Accepts guest and customer payments, processes credit card charges and makes change (if applicable). 

• Washes and sterilizes glassware. 

• Prepares garnishes for drinks and replenishes snacks and appetizers for guests and customers. 

• Maintains bottles and glasses in an attractive and functional manner that fosters efficient drink preparation and promotion of beverages. 

• Clears and resets tables in bar area. 

• Presents drink menus, makes recommendations and answers questions regarding beverages. 

• Maintains cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas. 

• Receives and serves food orders to guests and customers seated at the bar. 

• Reports all equipment problems and bar maintenance issues to restaurant manager. 

• Accepts various methods of payments, processes credit/debit charges and makes change when applicable. 

• Washes and sterilizes glassware. 

• Presents drink menus, makes recommendations and answers questions regarding beverages. 

• Maintains cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas. 

• Receives and serves food orders to guests seated at the bar. 

(Bartender Cont’d. Pg. 2) 

• Any additional duties as assigned by the Sports Grill Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper Management. 

• NOTE: The above-described duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skill, abilities and other characteristics of an employee in this position. 

FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION

• Knowledge of hand-washing techniques as prescribed by Employee Handbook. 

• Knowledge of courteous, appropriate and inappropriate greeting techniques. 

• Knowledge of what constitutes "undue familiarity" with guests and customers. 

• Knowledge of infection control factors, i. e. food borne or air borne microbes, germs, bacteria (coughing/sneezing), unsanitary cleaning cloths, and personal apparel, sterilization techniques of glasses, dishes and utensils.  

• Knowledge of various beverage recipes. 

• Knowledge of techniques of accepting and recording orders and serving food and beverages with the least amount of confusion and distraction for the guests and customers.  

• Knowledge of the method of recording drink orders accurately and immediately after receipt into the Point of Sale, (POS). • Knowledge of preparation of garnishes for drinks and ability to replenish snacks, appetizers for guests and customers. 

FACTOR 2: SUPERVISORY CONTROLS

• Incumbent is under the direct supervision of the Food and Beverage Director. • The supervisor assigns work, advises on changes in procedures and is available for assistance when required. 

• Routine work is performed independently following set procedures. • The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work. 

FACTOR 3: GUIDELINES

• Written and oral guides provide specific instructions for doing the work. • Most of these instructions are easily memorized and require little interpretation.  

• When instructions do not apply, the problem is referred to the supervisor. 

• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.  

(Bartender Cont’d. Pg.3) 

FACTOR 4: COMPLEXITY

• The complexity level ranges from a low level to medium that involves cleaning tables to public relations to processing electronic payment methods with credit and debit cards.  

FACTOR 5: SCOPE AND EFFECT

• The primary purpose of the work is to provide quality beverages to guests and customers in a pleasant atmosphere with the fewest distractions possible.  

• This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur. 

FACTOR 6: PERSONAL CONTACTS

• Contacts are on a face-to-face basis with guests and customers from all walks of life and from all points of the country and world. 

FACTOR 7: PURPOSE OF CONTACTS

• The purpose of the contacts is to create a satisfied customer so as to encourage a high level of customer returns. 

FACTOR 8: PHYSICAL DEMANDS

• Sitting or standing for long periods of time; occasional bending, squatting, kneeling, stooping; good finger dexterity and feeling.  

• Frequent repetitive motions; talking hearing, and visual acuity; 

• Frequent lifting (up to 50 lbs). 

FACTOR 9: WORK ENVIRONMENT 

• Normal restaurant environment 

OTHER CHARACTERISTICS REQUIRED

• High School diploma or GED equivalent; 

• Minimum of 21 years of age; 

• Excellent verbal/written communication skills; 

• Availability to work weekends, nights, and holidays.