Job Description

JOB TITLE Library Bartender

REPORTS TO Beverage Manager, Assistant Beverage Manager

THE LIBRARY BARTENDER RESPONSIBILITIES INCLUDE:

Build and breakdown the bar. Ensure bar is stocked with the proper product in accordance with the provided inventory. Take beverage orders, create and serve alcoholic/non-alcoholic beverages to guest according to specifications, courteously and efficiently. Serve alcohol responsibly and according to PLCB laws and regulations. Collect payments. Assist in the maintenance of the bar area and equipment. Ensure all product and supplies are returned to storage areas neatly and in accordance with department standards.

PRIMARY RESPONSIBILITIES:

• Knowledge of hours of bars in accordance with the provided schedule.
• Strictly abide by state liquor regulations, those prohibiting service to minors and intoxicated persons.
• Comply with all departmental policies/service procedures.
• Maintain complete knowledge of POS and manual systems for billing purposes.
• Complete setup & breakdown duties as assigned
• Bartenders are to be in uniform and behind the bar 10 minutes before the start of the shift.
• Monitor and maintain cleanliness, sanitation and organization of bar & guest area.
• Ensure proper billing and paperwork at the conclusion of the shift.
• A true desire to understand and anticipate the needs of others in a fast-paced environment
• Must be proficient in general computer knowledge
• Thorough understanding of all levels of beverage service

NEXT LEVEL DUTIES:

• Understand guests' service needs.
• Ability to build and create basic and classic cocktails.
• Ability to access and input information into POS system for billing purposes.
• Maintain good coordination and timing while serving orders quickly.
• Ability to exert physical effort in transporting coolers, carts and other tools required for bar setup.
• Perform job functions with minimal supervision.
• Work cohesively with co-workers as part of a team.
• Ability to monitor alcohol consumption in a fast pace atmosphere and control guest consumption in accordance with PLCB laws and regulations.
• Ensure the bar has current glassware for each drink
• Ensure that appropriate physical inventory of all beverage items is available to guests at all times
• Maintain effective & timely communication to all FOH/BOH team members

PERSONAL QUALIFICATIONS:

• High school diploma or equivalent required.
• At least two (2) years of experience in wine/beverage service and/or high-volume bar service.
• Minimum of 21 years of age to work Skytop bars.
• Available to work holidays and weekends.
• Ability to satisfactorily communicate in English with guests, management and co-workers.
• Ability to provide legible communication.
• Ability to compute basic mathematical calculations.
• R.A.M.P. certification.

HAZARDS ENCOUNTERED: Kitchen tools, machinery and equipment can be hazardous if used in an unsafe manner. Care must be taken to operate them properly at all times. The kitchen environment includes hot foods, pans, liquids and grease; and slippery, wet, or greasy walking surfaces, all of which pose a safety threat. Cleaning and sanitizing chemicals are used in the workplace, and must be handled carefully and safely to avoid injury or food contamination. In addition, all kitchen jobs involve some heavy lifting, carrying, or materials handling which can cause injury if not executed properly.

NOTICE:

s are not intended, and should not be construed, to be exhaustive lists of all responsibilities, skills, efforts, to working conditions associated with the job. While this job description is intended to be an accurate reflection of the requirements of the job, management must reserve the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, changes in workload, rush job, or technological development) dictate. Because of various seasonal requirements, jobs in other areas of the resort may be offered as a replacement for this position to include work in other areas e.g. grounds maintenance, housekeeping, kitchen etc.