Job Description

BASIC FUNCTION: The Bartender will prepare beverages for the lounge, bar, restaurant and in-room dining when necessary. As the Bartender they will be required to make sure all prep, infusions and mixes are made daily/weekly, all drinks are made according to recipe. 

 

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

 

  • High school diploma or equivalent.
  • Five years bartending experience.
  • One year fine dining or high-end resort experience.
  • Extensive liquor, beer, wine and mixology knowledge.
  • Excellent customer service skills.
  • Pleasant and helpful personality.
  •   v  Ability to effectively identify and manage constantly shifting priorities.
  • Ability to multi-task
  • Must be legal age to sell/serve Alcohol and become Alcohol Certified in the State of New MexicoESSENTIAL FUNCTIONS:
  •  
  1. Compose and be knowledgeable of standard drinks, liquors or wines specific to restaurant bar.
  2. Maintain par levels for bar inventory. Prepare daily orders for bar items to maintain pars.
  3. Responsible for cash handling and bank procedures as outlined by the Accounting Department.
  4. Assist in inventory of beverage and supplies on a daily, weekly or monthly basis or as deemed necessary by the Director of Restaurants, Bar Manager or Assistant Restaurant Manager.
  5. Responsible for learning suggestive selling techniques and using them during services.
  6. Maintain cleanliness of all workplace areas that apply to the bar and lounge.
  7. Maintain perfectly crisp uniform.
  8. Adhere to the policies of the Hotel and Outlets as set forth in the Employee Handbook and report any observed violations to immediate supervisor and/or Human Resources.
  9.      Attend any and all mandatory F&B training sessions or meetings deemed necessary by direct reports.
  10.      Attendance and service of special events, holiday brunches and restaurant buyouts.

MARGINAL FUNCTIONS:

  1.  Respond to any reasonable task as assigned by supervisor or manager.
  2. Greet guests as they enter restaurant or lounge and acknowledge their departure.
  3. Deliver cocktails to tables as needed.
  4. Assist in other Food and Beverage departments as needed.