*Collect money for drinks served.
*Check identification of customers in order to verify age requirements for purchase of alcohol.
*Balance cash receipts.
*Attempt to limit problems and liability related to customer's excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
*Clean glasses, utensils, and bar equipment.
*Take beverage orders from serving staff or directly from patrons.
Serve wine, and bottled or draft beer.
*Clean bars, work areas, and tables.
*Mix ingredients, such as liquor, soda, water, sugar, and bitters, in order to prepare cocktails and other drinks.
*Serve snacks or food items to customers seated at the bar.
*Order or requisition liquors and supplies.
*Ask customers who become loud and obnoxious to leave, or physically remove them.
*Slice and pit fruit for garnishing drinks.
*Arrange bottles and glasses to make attractive displays.
*Plan, organize, and control the operations of a cocktail lounge or bar.
*Supervise the work of bar staff and other bartenders.
*Plan bar menus.
*Prepare appetizers, such as pickles, cheese, and cold meats.
*Create drink recipes.
*Welcome guests personally within 30 – 45 seconds of their arrival.
*Communicate with guests with enthusiasm and make them feel appreciated through displayed actions.
*Work in collaboration with other bar staff to keep the bar area cleaned; and stick to company’s standards at all times.
*Responsible for mixing and serving both alcoholic and non-alcoholic drinks for patrons of bar and dining room following standard recipes and procedures.
*Receive cash payment from guests and give them change when appropriate.
*Arrange glasses and bottles to maintain an attractive display in agreement with bar standards.
*Sterilize and wash stemware when necessary.
*Reach out to guests and offer assistance to them before they request for it.
*Count drinks served to guests.
*Place current bar tabs in front of guests all the time.
*Anticipate guest’s needs and follow the “Half-full” rule when offering another drink.
*Be at full alert to guest signals, such as when they are raising their hands or looking directly at you, for orders.
*Endeavor to know regular guests by names, occupations, and favorite drinks