Bartender

Reports To
Bar Manager, Front of the House Manager, General Manger and/or other members of the management team depending on store structure.

Job Summary
Provide timely, accurate and friendly service while preparing the highest quality beverages for our guests. Each bartender’s primary objective is to provide a unique and extraordinary experience to all in a manner that earns loyalty from guests and team members.

Activities & Responsibilities
Primary

Promote, work, and act in a manner consistent with the mission of Legacy Restaurant and its affiliates to include Mellow Mushroom, Burrito Gallery and The French Pantry: To provide a unique and extraordinary experience to all in a manner that earns loyalty from guests and team members.
Prepare and serve alcoholic and non-alcoholic drinks consistent with the restaurant’s standard drink recipes.
Accept guest payment, process credit card charges and make change if necessary.
Check identification of guests to verify age requirements for purchase of alcohol.
Clean and sterilize glasses, utensils and bar equipment to Health Department Standards
Balance cash receipts.
Record drink orders accurately and immediately after having received them into the POS system.
Attempt to limit problems and liability related to guests’ excessive drinking by taking steps such as persuading guests to stop drinking, or ordering taxis or other transportation for intoxicated guests.
Stock bar with beer, wine, liquor and related supplies such as ice, glassware, napkins or straws.
Present drink menus, make recommendations and answer questions regarding beverages.
Take beverage orders from serving staff or directly from guests seated at the bar.
Clean bars, work areas and tables.
Reset tables in bar area(if applicable).
Mix ingredients, such as liquor, soda, water, sugar and bitters, to prepare cocktails and other drinks.
Serve snacks or food items to guests seated at the bar.
Slice and pit fruit, and prepare other garnishes for drinks.
Ask guests who become loud and obnoxious to leave or arrange to have them physically removed.
Arrange and maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation, promotion of beverages and attractive displays.
Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
Recognize and learn the names of regular guests
Assist the restocking and replenishment of bar inventory and supplies.
Report all equipment problems and bar maintenance issues to the restaurant manager.
Attend all scheduled employee meetings and offers suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

Plan, organize and control the operations of the bar or other areas of the restaurant.

Tools & Technology

Bar code reader equipment
Credit card processing machines
Cash registers
Carbonated beverage dispenser (draught foam control devices, electronic beer line maintenance equipment, refrigerated liquid recirculation equipment, soda dispensers)
Cocktail shakers or accessories (3-piece and 4-piece cocktail shakers, pour spouts, spirit measures)
Commercial use:
- blenders, graters
- cutlery
- dishwashers
- juicers
- mixers
- strainers (4-prong strainers, cocktail strainers, Hawthorn strainers, julep strainers)
Domestic mist or trigger sprayers (martini misters)
Ice shaver machines or accessories (ice chippers, ice crushers, ice flakers)
Non-carbonated beverage dispenser
Notebook computers
Point-of-sale receipt printers
Point-of-sale terminals and workstations
Slush and frozen drink machines
Touch screen monitors
Data base user interface and query software (Freepour, etc)
Internet browser software
Point-of-sale software

Minimum Qualifications

Be 21 years of age or older
Able to understand and speak using the predominant language(s) of guests
Knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Excellent basic mathematical skills
Able to handle money and operate a point-of-sale system
Able to work in a standing position for long periods of time (up to 5 hours)
Able to safely lift and easily maneuver trays of food and containers weighing up to 50 pounds
Stamina to work up to 40 hours per week

Compensation: average $15 to $25 (hourly wage plus tips)

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

MISSION:

To provide a unique and extraordinary experience to all in a manner that earns loyalty from guests and team members.

VISION:

We will be recognized as an extraordinary leader in the hospitality industry through the passionate pursuit of excellence across all our endeavors.

VALUES:

 Integrity – We will be open and honest in all activities. We will always do the right thing.

 Guest Focus – We are engaging, responsive, and flexible in providing the highest level of extraordinary hospitality to our guests.

 Respect – We value the team, and the guests, while embracing diversity and treating individuals with courtesy and politeness in all interactions.

 Community Volunteerism – Our business decision are guided by a shared commitment to being active and responsible members of the communities in which we work and live.

 Loyalty – We are dedicated to the mission of Legacy Restaurant Group, and we are all personally accountable for upholding and advancing its vision.

 Pursuit of Excellence - We will seek excellence in everything we do in an effort to create an extraordinary culture that achieves the highest levels of success by all performance measures.

The success of our restaurants is a direct reflection of the talent and dedication of our extraordinary team members.

From the kitchen to the dining room, every team member plays a vital role in our pursuit of the perfect guest experience. We are committed to attracting the best in the industry while treating each person with respect and dignity. You will be entering an environment where your hard work truly makes a difference and helps us in our pursuit of exceptional quality. We value the skills, strengths, and perspectives of our diverse team, and depend upon each other to cultivate an atmosphere that is disciplined as well as rewarding. We are continually sharing ideas and learning in order to improve our organization and ourselves.

Hospitality is a key ingredient for creating an exceptional dining experience, and great hospitality begins with a simple smile and genuine warmth. Smiles not only impress and welcome our guests, but also energize our teammates.

We approach food and service as an art form requiring grace, finesse, and sophistication. Acting with care ensures that efficiency never becomes haste and quality never suffers for convenience. Through thoughtful presentation of oneself and our food, we show respect for our ingredients, our buildings, our guests, and our colleagues.

Attention to detail is most important in hospitality and service. Often times the smallest things are the most memorable part of a guests visit. Every detail contains an opportunity to leave a lasting impression.

We hope your time with us will be fulfilling on many levels. It is our sincere wish to share the message of hospitality with you as a tool not only for the restaurant, but also for your daily life.

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Benefits/ Perks

Health Insurance after 30 days

Company pays half of medical (salaried managers)

PTO on an accrual basis

Starting with 10 days the first year (salaried managers)

Health Insurance after one year at 30+ hours per week

Partial company contribution (hourly employees)

401k available to employees 21 years old and older after 6 months/500 hours

(all employees)