POSITION PURPOSE: To serve beverages and/or food to guests in a friendly, courteous and timely manner, resulting in guest satisfaction and to prepare beverages for other servers to supply guests.

ESSENTIAL FUNCTIONS:
1. Maintain proper and adequate set-up of the bar on a daily basis including requisitioning and stocking of all beer, wine, spirits, paper products, straws, stirrers, condiments, and produce based on projections from the daily functions sheet.
2. Responsible for maintaining stock, cutting and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to ensure product quality.
3. Greet guests in a courteous and friendly manner and promote and document orders for drinks.  Mix, garnish, and present drinks using standard ingredient recipes and practice prudent portion control.
4. Input orders into a register at the point of sale and create a check for each guest and personnel guests, including those served by other beverage servers, to maintain accountability of all beverages served.
5. Maintain glassware inventory, and ensure cleanliness.
6. Maintain condition and cleanliness of bar and guest areas throughout shift.
7. Assist and or provide service to all guests sitting at the bar.
8. Assist with service of tables if needed.
9. Receive cash from guests, make any change needed, verify validity of charges, record charges, and insure vouchers are properly executed in order to balance all moneys.
10. Maintain service bar for servers.
11. Lock up and store all beverages, food, and other equipment items, deposit cash drops and secure bank.
12. Perform general cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards
13. Must adhere to all State, Federal, and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests to ensure all laws are being followed.
14. Perform other duties and responsibilities as requested e.g., special guest requests, assist security with disorderly guests.

POSITION REQUIREMENTS:
1. Must be 19 years of age or older to server alcohol.
2. Must have basic knowledge of food and beverage preparation and service levels for a high volume restaurant.
3. Must have high level of knowledge for spirits and beer.  Must be able to recite trendy liquors, create new drinks, and have a good understanding of wine.
4. Must be able to change keg beer (lifting up to 100 lbs.)
5. Must be able to carry multiple drinks at once.
6. Basic mathematical skills necessary to operate a cash register make change, total guest checks, count total bank, prepare cash drops, total all other charges, and understand portion sizes.
7. Basic English language writing skills necessary for completion of requisitions, balance sheets, and vouchers.
8. Sufficient manual dexterity in hands in order to use a knife to make garnishes, pick up glassware and bottles, use a corkscrew, scoop ice, mix drinks, and reach overhead to retrieve stock.
9. Ability to read, speak, and understand the English language in order to communicate with guests and take orders.
10. Ability to remember, recite, and promote a variety of menu items.
11. Ability to operate a keyboard and perform point of sale procedures to pre-check an order and close out a check.
12. Ability to stand and work in confined spaces for long periods of time.
13. 1-2 years of bartending experience required.
14. Ability to obtain any government required license or certificate.  Bartending certificate required.  TIPS or similar certification required.
15. Required memorization of all table numbers.