Job Description

Hourly Non-Exempt Position

Position Title: Bartender

To mix and serve alcoholic and non-alcoholic drinks to Guests of bar and service Team Members following standard recipes and procedures.

Essential Duties and Responsibilities

• Check Guests’ identification and serve alcoholic drinks adhering to state and local regulations.
• Mix ingredients to prepare drinks, serve draft beer, bottled beer, wine and liquor according to procedure/ recipe and restaurant specifications.
• Perform correct money transactions and make correct change utilizing Point-of-Sale system.
• Communicate with Guests and team members to promote specials and suggestions.
• Reconcile daily bar inventories with bar cash-received totals.
• Maintain neat, clean and organized bar area according to restaurant specifications; lift and empty bus tubs, prep and stock bar (e.g., juices, fruit, etc.), clean glassware, morning and after hours cleaning, mopping, and removal of bar floor mats.
• Other side duties assigned by management (e.g., take out linen, restock, check restrooms, refill ice, assist other FOH and BOH Team Members, etc.)

Education & Experience:

• No prior education required.
• Bartending experience preferred.
• Must be 21 years old to pour alcohol or as state regulations dictate.

Supervision Received:

• Reports to the Manager on duty.

Performance Standards:

• Should have an aptitude for driving sales through cultivation of new guests and retention of current guests.
• Meets all company service standards
• Salesmanship
• Upbeat and professional image, maintains positive attitude with self, guests, and team
• Completes all ongoing certifications/validations (LTO, new menu, etc.)
• Maintains a clean bar area
• Can intelligently talk about beer, wine, & spirits
• Engages in conversation with bar guests
• Works swiftly to complete all service well tickets within company timeframes
• Adheres to Old Chicago Appearance Standards.

Working Conditions:

• 100% Walk and stand
• 75% Reach, bend, stoop, lift and wipe.
• 50% Operate Point-of-Sale system and make correct change.
• 10% Carry service tray weighing up to 40 pounds from kitchen or bar to dining room or drinking area up to and often exceeding 5 times per shift.
• 10% Lift and move 40-pound cases about 10 times per shift and carry 50 yards.
• 10% Teams lift and move kegs up to 100-pounds.
• Navigating steps when applicable to the location.

Training Requirements:

• Successful completion of hourly position validations, including company-required training (safety, systems, menu) and passing alcohol certification (ServSafe) within 60 days of employment.