Bartender/Server, Watters Pub

RESPONSIBLE TO:

All Episcopal Homes residents, resident families and friends

REPORTS TO:

Director of Culinary Operations

JOB SUMMARY:

To provide the highest level of customer service for patrons of Watters Pub including pouring drinks to order, food, special orders, catering, cleaning, and other duties as assigned by Management

REQUIREMENTS:

• A sensitivity and aptitude for working around elderly and/or persons with physical and cognitive disabilities.
• Experience in bartending/serving (Degree in Mixology from the Minnesota School of Bartending preferred).
• Able to lift at least 25 pounds (i.e. a full case of beer).
• Ensure all patrons being served liquor/alcohol are at least 21 years of age or older. Asking for identification will be necessary for many patrons who look younger than 40.
• Bartenders must remain at their post the entire shift (3pm to 8:30pm) unless coverage is possible by another bartender. This includes smoking breaks.
• Maintain proper dress code: shoulders covered, no t-shirts, sweatshirts, or logos on shirt (prefer button-down shirts), no jeans or skirts, no shorts, and MUST wear non-slip shoes with toes covered.
• Requires strong people skills, tact, skill at mediating customer complaints, and the ability to work with older persons in a sensitive and respectful manner.
• The kitchen serves the full menu Wednesdays through Saturdays, beginning at 1pm and until 7:30pm. It is the bartender's job to remind patrons of the kitchen closing at 7pm to allow adequate time for last-minute orders and to prevent disappointed patrons.
• To-go/pickup orders can be prepared by the kitchen; deliveries by bartenders are not able to be accommodated.
• The Pub closes at 8pm, but if patrons are still present and wish to remain, remind them that you must close the bar and leave but they are welcome to stay as long as they wish (everything behind the bar is able to be locked up for safety). Ask them to turn off the lights and close the door if possible once they leave.
• Bartenders will utilize a pad and paper to write down orders to ensure nothing is forgotten.
• Maintain a state of cleanliness and sanitation meeting and exceeding the standards of Management and the Minnesota Department of Health, which means cleaning before the pub opens and after it closes:
  • Vacuum, sweep, and mop all floors to ensure they are free of debris and residue.
    
  • Wipe off all tables, including the feet/legs. In the summertime, this includes the patio tables.
  • Wipe off all chairs and booths, including the feet/legs.
  • Wipe off all bar surfaces and ensure exposed glass is clean and free of dust.
  • Clean windows and ensure all are free of fingerprints
  • Dust all surfaces, including window ledges and framed pictures.
  • Wipe out each cooler and ensure the bottom of each cooler is clean.
  • Dump hot, soapy water down the beer cooler drain at the end of each shift to prevent the growth of bacteria and insects.
  • Ensure the ice bin is clean and free of debris other than ice.
• Maintain a balanced till at the end of each shift; turn in the sales report and any cash and gift certificates/coupons taken in during the shift to the Manager.
• Report any equipment needing repair to your supervisor immediately.
• Ability to self-start, stay on-task and work with minimal supervision a must.