Bartender

Summary: Under direction of the Lead Bartender, or designee, performs a variety of work as assigned in a wide range of areas dealing with excellent customer service.  Demonstrates strong ethical, professional, service-oriented customer service providing an overall excellent guest experience.  Responsibilities include greeting customers, taking and serving food/drink orders, compliance with the NM Alcohol Servers statute, health department rules and regulations and Starmax customer service guidelines.    Essential Duties & Responsibilities: The essential functions or duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.
Essential Duties & Responsibilities: 

• Provide excellent customer service that promote satisfaction
• Greet customers and present menu
• Make recommendations or share additional information upon request
• Take and serve food/drinks orders
• Arrange table settings and maintain tables clean and tidy
• Check products for quality and correct any problems that keep customers from enjoying their meal/drink
• Deliver checks and collect payments
• Cooperate and work with all serving and kitchen staff
• Follow all relevant health department rules/regulations and all customer service guidelines
• Prepare alcoholic or non-alcoholic beverages for bar
• Assess bar customers’ needs and preferences and making recommendations
• Other duties as assigned

Minimum Qualification Standards:

• Minimum 21 Years of age to Bartend
• Minimum 19 years of age to serve (Wait staff)
• Ability to develop constructive working and interpersonal relationships with colleagues and customers
• Problem solving and decision-making skills
• Service orientation and excellent organizational skills
• Hands on experience with cash register and any ordering information system
• Active listening and effective communication competencies
• Food safety training will be considered an asset
• Must be able to pass a pre-employment drug screen
• High school diploma or GED

 Knowledge:
 Customer Service Excellence: Thorough understanding of customer service principles, including the ability to provide a positive guest experience and manage customer expectations.
Menu and Beverage Knowledge: In-depth knowledge of food and drink offerings, including alcoholic and non-alcoholic beverages, with the ability to make recommendations and answer guest inquiries.
Health and Safety Regulations: Knowledge of food safety and sanitation practices, including adherence to relevant health department rules and the ability to comply with New Mexico Alcohol Server statutes.
Alcohol Service Laws: Understanding of local and state alcohol service regulations to ensure responsible service, including age verification and handling intoxicated customers.
Point-of-Sale (POS) Systems: Familiarity with POS systems for taking orders, processing payments, and managing transactions efficiently.
Abilities:
Communication: Ability to communicate clearly and effectively with guests, colleagues, and management to ensure a smooth service experience.
Multitasking: Skill in managing multiple tasks simultaneously, such as taking orders, serving food and drinks, and addressing customer needs, especially in a fast-paced environment.
Problem-Solving: Ability to handle customer complaints, resolve issues efficiently, and take corrective actions to ensure customer satisfaction.
Attention to Detail: Ability to ensure that food and beverages are served correctly, tables are kept clean, and quality standards are maintained throughout service.
Team Collaboration: Ability to work effectively with kitchen staff, fellow servers, and bartenders to ensure efficient service and a positive working environment.
Time Management: Ability to prioritize tasks and manage time efficiently, especially during peak hours.
 Physical Demands:
Standing and Walking: Frequent standing, walking, and moving around for extended periods during shifts.
Lifting: Ability to lift and carry trays, plates, glasses, and other items weighing up to 25 pounds (or as per the workplace standards).
Manual Dexterity: Use of hands to prepare and serve food and beverages, including mixing drinks, handling utensils, and placing orders.
Stamina: Ability to work long shifts, including evenings, weekends, and holidays, while maintaining energy and focus throughout the shift.
Bending and Reaching: Frequent bending, stooping, and reaching to clean tables, pick up items, or retrieve supplies from high shelves or storage areas.
Work Environment:
Restaurant or Bar Setting: Fast-paced, high-energy environment with direct interaction with customers in a restaurant or bar setting.
Noise Level: Moderate to high noise levels typical of busy dining and bar areas, with music and conversations from patrons.
Temperature Fluctuations: Exposure to varying temperatures, including warm kitchen environments and cooler storage areas.
Team-Oriented: Work as part of a team with fellow servers, kitchen staff, and bartenders to ensure that service runs smoothly and efficiently.
Customer Interaction: Frequent interaction with guests, requiring a positive, friendly, and professional demeanor at all times.
Hazards: Exposure to potentially hazardous conditions, such as slippery floors, hot surfaces, and glassware, requiring attention to safety protocols.