***IMPORTANT*** - Please complete the required personality survey at Culture Index - HERE. (Note: A new window will pop-up. Please create a new profile and complete the two part Culture Index survey. Please allow 10-15 minutes to complete the survey.)

SUMMARY:

Assists Bartender in stocking the Bar, preparing and cleaning the bar area.

PRIMARY RESPONSIBILITIES:

• Arrives punctually, in a complete, clean and pressed uniform according to the guidelines set up in the Store Policy Manual.
• Reports to his/her immediate boss. Clocks in, wearing a complete uniform.
• Supplies the Bar and Bar Storage. Sets up cocktail areas and sinks.
• Makes garnishes employing the FIFO (First In, First Out) system. Stocks the Bar.
• Fills the jars of prepared drinks.
• Makes sure that all the service stations are full of ice at all times.
• Stocks all beer coolers and beer draught machines at all times.
• Empties all the trash cans by the time they are ¾ full and with bags at all times. Cleans and washes glassware.
• Keeps a supply of clean napkins, coasters, straws, stirrers (when necessary), etc. according to the Par Stock.
• Keeps the bar, speed rail and floor clean.
• Cleans any spillage and removes any broken glasses or plates.
• Removes empty bottles and trash.
• Stocks Bar supplies .
• Places and restocks garnishes in the pre-established places before and during service.
• Maintains the stock of beer and wine in Bar fridges.
• Places the dirty dishes on the dirty-dish tray closest to his station or takes them personally to the dish washing area.
• Is well acquainted with the Food and Beverages menu, as well as station and table numbers.
• Takes guest orders when the Bartender is absent and notifies him/her immediately.
• Takes charge of supplying glassware before and during service.
• Cleans the bar and bar stools as needed.
• Does any side job at closing time, and leaves the area clean.
• Reports to the Person in charge of the Bar at the end of his/her shift. Clocks out at the end of his/her shift.
• Picks up any trash or papers found lying around. Puts back in its place anything that is out of place.
• Carries out any task or job suggested by managers or those that are necessary to keep our standards of quality and those that are needed to keep our guests happy.

NON-NEGOTIABLES:

• PRIORITY #1 - IS ALWAYS THE GUEST:  YOU WILL SMILE AND ATTEND TO THEIR EVERY NEED.  IGNORING THEM OR NOT ATTENDING TO THEM FREQUENTLY ENOUGH OR TREATING THEM RUDELY WILL NOT BE TOLERATED.
• UNIFORM: BE IN UNIFORM & ON TIME WHEN YOU WALK INTO WORK AND PLEASE SHOWER AND BE CLEAN SHAVEN.
• COMMUNITY: KNOW YOUR LOCALS AND YOUR LOCAL CULTURE.
• TAKE OWNERSHIP IN WHAT YOU DO: IF SOMEONE IS UPSET OR CONFUSED DO NOT LEAVE THEM WITHOUT AN ANSWER.  TAKE OWNERSHIP OF THE ISSUE AND FIND A RESOLUTION EITHER THROUGH YOUR OWN KNOWLEDGE OR GET A MANAGER INVOLVED.  
• CLEAN CLOSE: CRUMB FREE AND FOOD FREE BAR WHEN YOU CLOSE.