Bartender

Department: FOH
Reports to: Manager
Level: Individual Contributor

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 Busser  Busser
 Server  Server
 Star Babes  Star Babes
 Cook  Cook
 PB  Sauté
 Dish  Dish
 Fry  PB
 Cashier  Fry
 Quality Team Member
 Coach
 FOH Manager
 Kitchen Manager

Overview:
Mixes and serves alcoholic and non-alcoholic drinks to Guests of bar and
service bar following standard recipes and the company’s alcoholic
beverage policies; merchandises drinks; and is attentive to Guests,
making them feel welcome, at all times.

Responsibilities
 ID all Guests ordering alcoholic beverages who appear to be 40
years old or younger.
 Guests identify sequence of events -- their way - their time:
including order sequence: appetizers-soup-salad.
 Drinks completed and garnished (Guest Ready) by bartender in
front of the Guest.
 Greet Guest and introduce self within 30 seconds.
 Maintains “Corner Bar” atmosphere: learns names of each Guest.
 Build rapport. Ask questions to identify the experience the Guests
wants.
 Mark Guests greeted with beverage napkin or coaster.
 Suggestively sell beverages.
 Invite Guest to dine at bar by offering the menu.
 Drink delivery within 60 seconds. All drinks delivered
simultaneously.
 Half drink theory and secondary drink throughout the experience.
 Reprint check, place in glass in front of Guest every time new
drink(s) are delivered.

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 Ring order on P.O.S. system within 30 seconds and by seat number.
Check screen for accuracy. Print check, place in glass and in front
of Guest.
 Suggestively sell soup/salad/appetizers and features.
 If order not taken at initial greet, dependent on Guest request,
obtain appetizer, soup, salad (and entrée if applicable). Write all
orders down, using seat number. Repeat back all orders.
 Silverware, condiment caddy and appetizer plates delivered after
taking order and prior to meal arrival.
 Ring order on P.O.S. system within 2 minutes and by seat number.
Check screen for accuracy.
 Suggestively sell entree and assist Guest with menu. Write order
down, using seat number. Repeat back all orders.
 Ring order on P.O.S. system within 2 minutes and by seat number.
Check screen for accuracy. Reprint check, place in glass in front of
Guest.
 Appetizers/Soup/Salads delivered to bar top, using seat number(s)
within 7 minutes of ringing order. Verify presence of appetizer
plates and any secondary needs.
 Check back within 2 minutes and verify secondary needs.
 Maintain bar top appearance throughout experience; remove used,
unnecessary plates, paper products, clean ashtrays.
 Deliver entrée, using seat number (s) within 14 minutes of ringing
order. Request Guest cut into steak to verify if properly cooked.
 Check back within 2 minutes and verify secondary needs. Drop
check at lunch only with assurance of continued service. Dinner -
dessert reminder.
 Bar top maintenance. Present dessert menu, merchandise after-
dinner drinks, offer To Go boxes (if needed) and drop check.
 Deliver dessert and/or after dinner drinks within 3 minutes of order
using seat number (s).
 Check payment processed at appropriate time in 1 minute. Warm
thank you and invitation to return.
 Bar top bussed and reset within 1 minute of Guest's departure.

Relationships
 FOH Team Members
 BOH Team Members
 Management Team
 Guests

Physical Requirements/Work Environment

 Hazards include, but are not limited to, cuts from broken glass and
metal cans; burns, slipping and tripping
 Stands during entire 6-8 hour shift
 Reaches, bends, stoops, shakes, stirs and wipes

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 Must be able to hear well amongst loud background noise
 Lifts 30 lb. Cases several times per shift and carries up one flight of
stairs
 Frequent immersion of hands in hot water (every 5 minutes)

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Skills/Qualifications
 Must be dressed neatly and well groomed in company approved
uniform at all times
 Must be able to operate P.O.S. system , make change correctly and
make credit card transactions
 Must be able to calmly respond to angry Guests and notify a
Manager
 Must be able to pass bar validation
 Must be able to read menus to sight-impaired Guests
 Must be able to respond clearly to Guests’ requests

Competencies
 FOH Competencies

Carlson Attributes
Individual Contributor and Technical Expert Attributes

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