(PT) Bartender Casa Chi

RELATIONSHIPS:

• Reports directly to the Bar Manager on duty.
• Interacts and cooperates with employees of Casa Chi such as Servers, Bussers, and Supervisors
• Interacts with hotel guests as appropriate.
• Interacts and cooperates with other Departments as required.

DUTIES AND RESPONSIBILITIES:

• Mixes and prepares alcoholic and non-alcoholic drinks.
• Takes orders, serves food and drinks to guests; prepares and presents Bills; accepts payments.
• Checks stock level of bar supplies and initiates necessary requisitions; obtains requisitioned supplies.
• Checks and sets up bar and equipment; places bottles in proper place; prepares mis en place to be used during shift such as lemons, limes, nuts, ice, condiments and olives.
• Ensures that bar is clean and in good condition at the start of duty and maintained in similar fashion throughout duty.
• Makes cashiers audit and closes off all bills correctly in Micros. Deposits cashier envelop to front desk drop safe.
• Participates in restocking as required.
• Ensures that licensing hours and State Liquor Laws are strictly followed.
• Ensures that “closing down” procedure is followed.
• Ensures state of uniform and personal grooming is to required standards.
• Complies with hotel’s health, safety, and hygiene policy.
• Perform other duties, tasks and special projects as assigned.
• Maintains all standards for current bar operations.
• Does detailed cleaning and maintains all equipment as new.
• Continually upsells at all opportunities.

QUALIFICATIONS:

Essential:

• High School diploma or equivalent vocational training.
• Certificates from previous employers/ college.
• Previous experience in this position at a similar establishment
• Food Hygiene awareness and at least basic training.
• Ability to communicate in English with guests, co –workers and Management, to their understanding.
• Ability to compute basic mathematical calculations
• Ability to provide legible written communication. 
• Certification from T.I.P.S. or other alcohol awareness training programs.

Desirable:                  

• Ability to communicate in a second language.
• Food Hygiene certificate.
• First aid awareness.

Essential Skills:

• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize, delegate work and follow through.
• Ability to be a clear thinker remains calm and resolves problems using Sound judgment.
• Ability to work under pressure of meeting production schedules and timelines for guests and fellow workers.
• Ability to aid in the transportation of all work equipment and produce pertinent to carry out the job.
• Ability to work an 8-hr shift in all types of conditions pertinent to the job.
• Ability to work with all products and equipment prescribed.
• Ability to differentiate Dates.
• Ability to comprehend instructions
• Ability to plan and aid in the execution of promotions.
• Ability to work cohesively with co-workers as part of a team.
• Ability to be able to work with alcohol.
• At IHG we are committed to providing our employees with a safe, secure and healthy workplace.  It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures.
• Ability and willingness to perform job tasks according to established standards

The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job.

The salary range for this role is $16.63 to $18.38. This is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.