Job Description

We are seeking two part-time SEASONAL bartenders. MUST be available Sundays and Mondays. 

JOB DESCRIPTION BARTENDER - CINDY'S

Uses HOSPITALITY and GRACIOUSNESS (smile-greeting-eye-contact) in interacting with guests. Performs duties in a pleasant, conscientious, fun, energetic, and professional manner to ensure guest satisfaction while selling and serving food and mixed beverages.  

B artender Principal Duties :  

1. PRIORITY #1: ENGAGES AND CONNECTS WITH GUESTS. ALWAYS EXCEEDS EXPECTATIONS.  

1. PRIORITY #2: Has complete knowledge of products and specifications.  

1. Exhibits Cindy’s and Boka service standard on a consistent basis.  

1. Knows and uses service guidelines outlined in this manual.  

1. Greets guests promptly with a smile, making eye contact and using their name whenever possible.  

1. Serves beverages and food to guests in accordance with established guidelines regarding specified glassware and correct pouring, recipes, measures, and garnishes.  

1. Prepares and serves beverages in a professional, efficient manner according to Cindy’s standards. Verifies proper identification for all guests who appear under the age of 30.  

1. Uses appropriate garnishes and glassware for all beverages.  

1. Oversees bar maintenance. Maintains a clean and organized bar at all times. Keeps the bar area supplied with glassware, soda, garnishes, etc. Follows all health standards and policies.  

1. Coordinates food service at the bar with the kitchen, runners, and bar back.  

1. Provides guests at the bar with the correct and appropriate silverware for the menu items they enjoy.  

1. Provides customers at the bar with a four-star dining experience. Dining at the bar is not an excuse to give different service than those guests dining at a table.  

1. Operates as a member of a team, helping others and requesting help as needed. Performs other restaurant duties as requested by management.  

1. Knows how to operate the cash register correctly. Responsible for accurately accounting for every drink poured.  

1. Performs assigned opening and closing side-work. Adheres to the structure of the bar and returns all items to their proper location.  

1. Conducts thorough bar inventory, writing down and emptied bottles on the bottle-for-bottle sheet.  

1. Assists with stocking all liquor, beer, wine, and non-alcoholic beverage products. Assists with orders and requisitions for the bar. Communicates all 86’d items to managers in a timely manner .  

1. Communicates the needs of the guests to kitchen and management. Informs management of guests’ reactions and comments. Assists management as needed to ensure smooth operation and quality service.  

1. Controls the amount of alcohol served so that guests do not become intoxicated.  

1. Helps promote a safe and clean environment for co-workers and guests.  

1. Further duties not currently listed in this outline may be added at the manager’s discretion.  

1. Follows and executes the F&B service standards as outlined in training.  

1. Maintains bar cleanliness standards as related to DOH guidelines. Ensure all food, beverages, garnish are labeled and dated.  

1. Being present in your station and floor.  

1. Be personable and create those WOW moments at each interaction.  

1. Promote a climate of welcome and positivity.  

1. BE TIMELY and EFFICIENT.  

1. Observe opening, closing, and weekly sidework checklists  

B artender Daily Checklist :  

Report for work at your scheduled time. Clock in on designated time clock.  

You are responsible for the neatness, cleanliness and appearance of your uniform. You are an important part of the image.  

Hair, make-up, and personal hygiene preparations should be complete before punching in and commencing work. Arrive at an appropriate time so that these preparations are completed before the start of your shift.  
 
See Uniform lookbook for guidelines.  
 
Once you have punched in, the shift has begun, and you must maintain a neat and professional appearance with all aspects of your uniform in place.  
 
 
Each bartender should begin work fully equipped with the following:  

1. Wine key & Lighter  

1. Pens  

1. Notepads  
    
   Another aspect of teamwork involves the relationship between server and support staff: a team within a team.  
    
   Remember to thank your support staff at the end of each shift! 

Physical Requirements   

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds  

• Safely and effectively use all necessary tools and equipment  

• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces  

Expectations:  

• Hospitable : We are known for exceptional guest service in all of our pursuits, and it is your job to uphold these high standards , and to find ways to go above and beyond the guests’ expectations.  

• Positive, Personable, and Professional . As we all work closely together, we always want to bring positive energy to the group. It is important to clearly, politely, directly and effectively communicate with your team, managers, and guests.  

• Flexible . This is of utmost importance, as the restaurant industry can be very unpredictable. Be willing to do what is asked of you if it benefits the Group as a whole.   

• Accountable and Responsible. We each hold ourselves accountable to follow through on all commitments with a sense of urgency and consistency. It is important to be accountable for your actions.  

• Solution Orientated. We work in an extremely fast-paced environment and many aspects of our careers require quick thinking and the ability to manage many things at once. Should any problems arise in any facet of your work, you should be able to identify the problem and offer thoughtful, achievable, and appropriate solutions   

• Ambitious and Self Aware. We look for employees who know their self-worth and are excited about their career day in and day out. It is important to continually push yourself forward by constantly learning, seeking to improve, and never resting on your laurels. It is also important that you are able to receive feedback—both positive and constructive criticism— in order to succeed, grow, and develop within your roll and continue to move forward within the company.  

• An Ambassador of BRG. Perhaps most importantly, we expect all staff of Boka Restaurant Group, regardless of position, to be professional, courteous, and respectful of all other restaurants in the industry.  

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