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DIRECTOR F&B DEVELOPMENT
DIRECTOR FACILITY OPERATIONS-ARENA
DIRECTOR FACILITY PRESENTATION-ARENA
EXECUTIVE CHEF - HECHO (FT)
SLOT MARKETING MANAGER (FT)
Bartender - Fleur
Food & Beverage - Beverage/Bartending/Cocktails
21 and over
Receives alcoholic and nonalcoholic beverage orders from guests and/or Service Employees.
Correctly prepares all standardized drinks using proper portions and ingredients.
Prepares mixed drinks by combining extracts and syrups according to formulas.
Premixes liquors when appropriate.
Slices fruit for garnishing drinks.
Places prices on guest checks, receives cash or charges guest's account, makes correct change, and registers sales.
Records complimentary drinks, spilled drinks, drinks made by mistake, drinks refused by customer, and broken bottles.
Uses authority to refuse drinks to guests who show signs of intoxication or disorderly conduct.
Controls bottle inventory and destruction of empty bottles.
Takes inventory and maintains records of types of alcoholic drinks served.
Orders products, such as liquors, wines, beer, garnishes, and other supplies, to maintain bar inventory.
Maintains cash/impressed bank issued at beginning of shift. Balances cash and cash equivalents with register sales at end of shift.
Maintains a clean, orderly bar and pump room storage area. Directs Bar Backs in procedures of cleaning and maintaining bar and service bars.
Observes all sanitation and safety standards.
Performs other job related duties as assigned.
Have documentation of successful completion of the Bartenders Local 165 Joint Apprenticeship Training Program and have passed the craft exam related to the program.
Possess a thorough knowledge of all beverage functions including the mixing of drinks and the operation of all bar equipment.
Ability to manage multiple tasks and remain calm in very fast- paced and stressful environment and work under pressure.
Ability to speak and to listen in a public forum.
Basic math skills, ability to handle cash and accurately make change.
Possess outgoing personality and the ability to listen effectively with strong judgment skills.
Physical ability to access all areas of the restaurant, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items. Work indoors, being exposed to hot/cold surfaces, steam, wet floors. Environmental factors include noise, dust, cigarette smoke etc.
Excellent customer service skills.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High school diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
6 months of previous experience as a Bartender.
Previous experience working in a similar resort setting.
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