Bartender

The Bartender crafts cocktails and serves guests both alcoholic and non-alcoholic beverages. He/She will also upsell items, create recipes, utilise bar equipment and ingredients, and handle basic cleaning duties.

Job Title:          Bartender

Reports to:        Restaurant Manager

JOB SUMMARY:

A Top Of The Baths’ Bartender is responsible for a wide range of tasks that keeps the bar operating efficiently ensuring that all drinks ordered by Servers are fulfilled in a timely and consistent manner as per standardised recipes. 

The Bartender crafts cocktails and serves guests both alcoholic and non-alcoholic beverages.  He/She will also upsell items, create recipes, utilise bar equipment and ingredients, and handle basic cleaning duties.

The Bartender is a professional (in attire and performance), high-energy individual with good communication skills.  He/She interacts with and serves guests both classical cocktails and exciting new beverages.  He/She may have to greet guests, learn about their preferences, answer questions about the bar menu and individual alcoholic/non-alcoholic beverages available at the bar, recommend menu items, prepare beverages and may also have to assist Servers with the service of food and beverages.

The Bartender provides direct customer assistance ensuring guests are fully satisfied with their beverage selections and their expectations met during the dining experience.  The Bartender has a flexible schedule with availability to workdays, nights, weekends and holidays for event-based needs.

He/She performs physical count of inventory and reconciles actual stock count to computer generated reports for a variety of goods, services, materials, supplies, equipment and tools required for the routine and specialised operations of the restaurant.  He/She supports the Purchaser and the Restaurant Manager by ensuring that goods are properly issued and the correct requisitioning procedures for all stock are followed.

A Top of The Baths’ Bartender must have a neat appearance and an engaging, friendly personality.  He/She should be efficient, observant, knowledgeable and personable. 

REPORTING RELATIONSHIP:

Reports directly to the Restaurant Manager.

DUTIES AND RESPONSIBILITIES:

¨        Perform opening and closing tasks, side work (as instructed) and end-of-shift closeout tasks

• Opening tasks may include (but are not limited to):  Switching on lights, cleaning bar area prior to service, performing opening stock count, restocking items, ensuring bar equipment are in good order, cleaning work areas, checking and cleaning of glassware, ensuring sufficient amount of garnishes and consumables (disposable wares, napkins, stirrers, etc.) are stocked, reporting discrepancies to Supervisor, etc.
• Closing tasks may include (but are not limited to): Performing end-of-shift stock count, restocking items, completing bar sales reports, cleaning bar areas and counters, washing and restacking bar wares and glasses, turning off lights, ensuring bar equipment are in good order, reporting discrepancies to Supervisor, etc.

¨        Operate a computer terminal to perform data entry and inventory control

¨        Ordering and purchasing of goods, materials and supplies using appropriate vendor catalogs according to the Restaurant’s established purchasing systems and procedures

¨        Ensure proper inventory control and replenishment of supplies to appropriate staff

¨        Verify delivery receipts against purchase orders

¨        Count stock items in filling requests

¨        Ensure transport (pick-up and drop off) of goods from suppliers to Restaurant, to the storeroom and then to requesting parties

¨        Receive, accept and unpack incoming goods

¨        Perform routine checks on shipments for soundness, condition, shortage or discrepancies

¨        Package goods and materials for return and update appropriate records

¨        Assist all departments (if and when necessary) in determining appropriate goods to be ordered, and order substitute goods on the basis of knowledge of interchangeability

¨        Assist in annual physical inventory

¨        Perform general organization and cleanup of storage facilities.  Upkeep all relevant storage facilities

¨        Ensure proper completion of a variety of purchasing and inventory forms

¨        Locate local suppliers and arrange for the collection/delivery of all goods (even in case of ‘urgent’ purchasing for items not received from regular suppliers and required for routine operations, of any department)

¨        Perform research of items in stock using the Restaurant’s inventory system

¨        Monitoring reorder points and initiating action to replenish stock

¨        Reconciling discrepancies in inventories and notifying Restaurant Manager/Supervisor of irregularities

¨        Receiving, unpacking (of individual units), and ensuring the delivery of goods to requisite areas; restocking items as necessary; labelling shelves

¨        Lift and carry heavy items, such as trays to guests and goods to respective storage areas.

¨        Prepare and serve a variety of alcoholic and non-alcoholic drinks, including cocktails, beers, wines, and spirits.

¨        Be knowledgeable about local liquor liability laws and policies.

¨        Be familiar with the bar menu and changes to it, maintaining knowledge of all menu items, including ingredients and preparation methods.

¨        Follow all safety and sanitation procedures, including correct handling and storage of alcohol and other beverages.

¨        Keep all bar areas neat and organised.  Maintaining a ‘clean as you go’ policy at all times.

¨        Ensure that all drinks are ready to serve to guests as detailed on each Server's check generated from the point-of-sale system.

¨        Perform side duties such as cleaning, garnish preparation, miscellaneous preparation, stocking.

¨        Ensure all alcohol is removed from counters and tables prior to required closing time.

¨        Close and secure bar and shut down equipment properly.

¨        Strong knowledge of beverages, including mixology and wine selection is desirable.

¨        Excellent customer service and communication skills.

¨        Ability to work in a fast-paced environment and multitask effectively.

¨        Must be able to work flexible hours, including evenings, weekends, and holidays.

¨        Follow all Top of The Baths’ safety and security policies and procedures and ensure adherence to quality expectations and standards as per the Employee Handbook

¨        Maintain confidentiality of proprietary information, and protect company assets.

¨        Report accidents, injuries, and unsafe work conditions to Supervisor.

¨        Complete safety training and certifications including possession of a valid food badge.

¨        Ensure uniform and personal appearance are clean and professional.

¨        Speak with others using clear and professional language.

¨        Develop and maintain positive working relationships with others.

¨        Support team to reach common goals.

¨        Listen and respond appropriately to the concerns of other employees.

¨        Read and visually verify information in a variety of formats (e.g., small and coloured print)

¨        Stand, sit, or walk for extended periods of time or for an entire work shift (minimum eight hours)

¨        Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance.

¨        Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.

¨        Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.

¨        Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

¨        Assist the Restaurant Manager when necessary and as required

¨        Perform any other related duties as assigned.

KNOWLEDGE, SKILLS, ABILITIES & ETHICS:

¨        Knowledge of:

• Automated and manual purchasing, inventory control and distribution systems; storekeeping and inventory methods; record keeping methods related to the maintenance of inventory; and parts nomenclature for various manufacturers and suppliers specific but not limited to the hospitality industry
• Familiarity with POS systems and credit card processors
• Extensive knowledge of classic and contemporary cocktails, beer, and wine
• Knowledge of local liquor laws and regulations

¨        Ability to:

• Perform routine clerical record keeping and filing; make basic arithmetic calculations; read and interpret a variety of vendor catalogs; order parts within established procedures
• Retrieve inventory information from an automated inventory system; determine appropriate location of goods within the storerooms
• Communicate tactfully with suppliers and other parties involved in requisitioning and delivering supplies
• Communicate effectively in writing
• Understand and perform oral and written instructions
• Comprehend and make inferences from written material
• Safely operate stockroom equipment and motor vehicles
• Operate a computer terminal and tablet
• Interpret comparisons of information presented in two or more different formats
• Use expert presentation skills to ‘wow’ customers with finished beverages
• Multitask and organise work to excel in a fast-paced environment
• Actively listen and effectively communicate
• Demonstrate exceptional team spirit
• Be willing and flexible to work on varying shifts
• Maintain a high energy personality throughout shift with a positive attitude and always showing respect and politeness
• Be detail-oriented, able to prioritize and multitask
• Listen to guest suggestions and criticism and communicate them to management
• Strive daily to make the workplace and guest experience better.
  • Speak with others using clear and professional language ensuring excellent communication and demonstrating good interpersonal skills.
  • Develop and maintain positive working relationships with others.
  • Support team to reach common goals.
  • Listen and respond appropriately to the (work-related) concerns of other employees and relay pertinent information to direct supervisor/Restaurant Manager in a timely and accurate manner.
  • Read and visually verify information in a variety of formats (e.g., small and coloured print)
  • Stand, sit, or walk for extended periods of time or for an entire work shift (minimum eight hours)
  • Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance.
  • Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
  • Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
  • Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
  • Identify and read reports, receipts, warranties and product labels.

¨        Perform other reasonable related job duties as requested.

LICENSE OR CERTIFICATE:

• This position may require the use of a Company vehicle while conducting Company business. To qualify to drive a Company vehicle, individual must be physically capable of operating the vehicle(s) safely and must possess an appropriate valid British Virgin Islands’ motor vehicle driver's license.
  • Participate in and successfully complete periodic safety training and certifications including (but not limited to) the BVI Food Handler’s Certificate
  • Current certification in responsible alcohol service (e.g., ServSafe Alcohol, TIPS [Training for Intervention Procedures]).

QUALIFICATIONS AND EXPERIENCE:

• Experience: Minimum 2 years of bartending experience in a high-volume restaurant or bar setting.  Any combination equivalent to experience and education that could likely provide the required knowledge and abilities would be qualifying. 
• Education - Equivalent to completion of fifth form/Grade 12 from a recognised and accredited Secondary School with passes in English, Mathematics and Accounts.