Bartenders

Bartender 3.6 3.6 out of 5 stars POSITION SUMMARY The Bartender is responsible for all beverage services for the Club. He/she will be passionate about providing excellent customer service to each member and guest by performing the following duties: ESSENTIAL DUTIES & RESPONSIBILITIES Greet members upon arrival and address them by name whenever possible. Take their drink order within two minutes of their arrival. Prepares and serves alcoholic beverages according to the Club's recipes. Interacts and converses with the members in a pleasant, courteous, and professional manner. Always attends the bar. Know when to slow and refuse alcoholic beverage service when necessary. Inspect the bar prior to opening to ensure there are adequate supplies and all necessary equipment. Stocks and set up the bar by following the Club's procedures. Prepares a daily beverage requisition according to the Club's procedures. Reviews reservations and meets with the Captain or Manager on Duty regarding the day's events. Attends daily training and service meetings as required by the Captain or Manager on Duty. Prepare garnishes, fruit mixes and any pre-mixed drinks prior to opening. Maintains and cleans all soda guns, bar areas, bar storage areas, coolers, and equipment. Washes and restocks all provided glassware. Ensures proper set up and break down of the bar. Secures all alcohol in locked cabinets at the end of each shift. Cleans, properly stores all supplies, garnishes, etc. and completes other pre-closing requirements for all bars and other areas as assigned by following the Club's procedures. Checks out at the end of each shift with the Captain or Manager on Duty. Ensures all proper setup, inventory, any needed record keeping, and breakdown of banquet events is handled according to the BEO. Suggests wine and beverage pairings to members and guests to enhance their dining experience. Knows all food and beverage menus. Handles all food service for members dining at the bar by following proper steps of service and by inputting orders into a point-of-sale system. Answer the telephone within three rings. Assists with monthly beverage inventories. Notifies the Manager on Duty of any inefficiencies or malfunction of equipment. All other tasks assigned by the supervisor or manager. Education / Experience Minimum of a high school diploma or general education degree (GED); Bachelor's degree in Hospitality Management preferred Minimum of 3 years of relevant experience, preferably in a private club, hotel, or resort setting. strong knowledge of wine and a passion for staying current with the latest trends, including craft beer and cocktails. Qualifications/Skills Knowledge of NorthStar a plus Must have excellent communication skills and be proficient in English Pleasant, friendly personality Must be able to work nights, weekends, and holidays Licenses or Certificates Florida Food Handler Certification Florida Safe Serve Alcohol Compliance CPR/AED Certification Physical Requirements (The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.) Must be able to lift, push, pull and move up to 50 lbs on a regular basis Frequent reaching, bending, turning, squatting, stooping and stretching Must be able to stand for extended periods Normal vision and hearing ranges required Must have the ability to maneuver between functions occurring simultaneously Grooming All employees are required to maintain a neat, clean, and well-groomed appearance. (Specific grooming standards are available.) Nails should be kept clean. Hair must be neat and tidy; long hair should be tied back. Perfume or strong scents should be avoided to maintain a neutral environment Other This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)