Bartender Waikiki Brewing Company - Military veterans preferred

EOE Statement
We are an equal employment opportunity employer. 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.

Description

Bartender

Position Summary:

As a bartender for Waikiki Brewing Company, you are an ambassador of our brewery, our brand, and our beer. You must be enthusiastic about sharing our premium quality, fresh, handmade beer with all of our guests - both visitors to our island and residents alike. Your exceptional knowledge of craft beer and the brewing process is essential to your position. As such, you will be required to be certified by the Cicerone Certification Program as a Certified Beer Server (with training provided by and exam paid for by the company!)

As a bartender, you must be friendly, outgoing, and possess good communication skills. Your individual personality should shine through - use it to your advantage. You should be organized, able to think and act quickly and effectively while retaining self-composure. Be guest sensitive and possess a sense of timing. Take pride in personal appearance and show dedication to your job. Display integrity and honesty in all aspects of your employment.

The bartender is responsible not only for his/her guests seated at the bar but also he/she is responsible to the serving staff for specialty drinks and alcoholic beverages served and consumed on premises. The bartender must provide friendly, efficient, and consistent customer service to all guests seated at the bar as well as to servers and guests in the brewery dining area.

1. Position Title: Bartender (Non-Exempt)

2. Department: Front of House Operations

3. Reports to: EVP, Brewmaster, General Manager, and or Manager-on-Duty

4. Location: Waikiki Brewing Company

Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:

Arrive to work on time, with proper uniform on, ready for work.

Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All employees must follow the Standards of Dress Policy.

Communicate with Aloha to all guests using clear and enthusiastic words, tone, and body language at all times. Make guests feel appreciated through your actions.

Be attentive and take initiative! Offer your assistance before the guests has to ask for it.

Approach or acknowledge every customer within one minute after they have taken a seat at your bar.

Learn your guests' names and favorite drinks. Always ask the guest where they are from•this is a critical element in the guest experience we seek to provide.

Have thorough and specific knowledge of all food and beverage items and be able to suggestively sell or answer guest questions using this knowledge.

Anticipate your guest's needs. Offer a second drink when the guest's drink is just under half full. Be alert of guest signals (raising a hand, looking directly at you, etc.), and acknowledge the guest so they know you will be right with them.

Always place guests' drinks on a beverage napkin or coaster.

When serving or clearing drinks, handle all glasses well below the rim, or by the stem.

Always give the guest the right of way in the dining room.

If a problem with an order arises, be sure to inform your customer immediately of any delays which might occur.

All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed our guests' expectations.

If a customer has a complaint, bring it to the attention of your supervisor. If the complaint is regarding a meal, remove the plate and offer to replace it, or let the guest choose something else. Always strive to assure that the customer leaves satisfied. Never argue with anyone, especially a guest.

Always warn guests of hot plates or beverages when serving.

In the event of a spill involving a guest, wipe the spill immediately and get a towel for the guest to use on himself or herself. All accidents or spills involving a customer must be brought to the attention of a your supervisor as quickly as possible.

Check identification of guests to ensure they are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age.

Never serve anyone who appears to be intoxicated. You must provide responsible service of alcohol for all patrons. Should a guest reach the state you do not feel they should be served any more, seek your supervisor's attention immediately. If you have reason to believe that a guest may be unsafe to drive, offer to call a taxi. Never hesitate to ask for management intervention when necessary.

Work as a team in order to maintain an effective atmosphere and an efficient food and beverage establishment.

Make a commitment to cleanliness. Take responsibility for the appearance your individual station as well as the restaurant as a whole.

Clear and reset tables/bar top in a timely manner.

Act as your own bar back. Keep your ice stocked, take bus tubs to the kitchen dish area. Keep your workspace clean, organized, and stocked at all times. Work with others to keep all areas cleaned and stocked in accordance to the Company's standards at all times.

Complete all pre-shift and post-shift side work thoroughly and efficiently.

Mix, garnish, and serve alcoholic and non-alcoholic drinks for patrons of bar following Company standard recipes. Never free pour. Always use a jigger to measure liquor correctly.

Maintain and complete specific side work and other duties as assigned by your supervisor and/or manager-on-duty.

Arrange bottles and glasses to maintain an attractive and organized display.

Wash and sanitize all glassware. All glasses must be clean, spot free, and chip free.

Assist in the maintenance and upkeep of all bar equipment. Report any defective equipment to the Manager-on-Duty immediately.

Required to efficiently ring in all orders and special requests accurately in Point of Sale System.

Ring in all drink orders into computer immediately. You must generate a guest check through the Aloha POS that indicates a starting time for the first drink served to your customers. Using Aloha POS, record all food and beverage items consumed by guests seated at your bar. This check must be placed in front of your customer.

Collect money from guests for food and drinks served and make change accurately.

Commenting about the amount of a gratuity is absolutely forbidden, and could cost you your job.

Assures all sales are rung in properly and correctly. No 'call out' orders. An Aloha POS ticket is required for every order.

Each Bartender will be issued a bank at the beginning of their shift. Count and verify your bank, reporting any discrepancies to the Manager-on-Duty. Whether opening or closing, all cash counting should be done in the Manager's office out of direct view of our guests.

Do not let anyone else in your drawer. You are responsible at all times for maintaining the correct dollar amount of the bank.

All Bartenders must be checked out by the Manager-on-Duty at the end of their shift. Do not leave until the Manager has received your deposit.

Be familiar with guidelines for telephone etiquette. Answer the phone after not more than two rings when possible.

Do not group together and gossip with coworkers.

Do not make derogatory remarks about a customer or fellow worker.

Adhere to all rules, regulations, policies and procedures outline in your orientation, Employee Handbook, and Safety Manual.

Other duties as assigned.

Essential Physical Requirements:

• Walks and stands during entire shift.
• Continuously reach, bend, twist, turn, push, pull, reach, lift, carry, stoop and wipe.
• Constant repetitive hand and wrist movements and forearm rotation.
• Frequent washing of the hands.
• Be Able to lift and carry up to 50 lbs. on an as-needed basis.
• Hazards may include, but are not limited to, slipping and tripping.
• You must be of legal age to serve liquor according to state law.

Knowledge and Skills:

• Basic mathematical skills, handle money, and give correct change.
• Basic reading skills.
• Basic computer skills.
• Basic knowledge of beer, wine and spirits.
• Excellent communication skills.
• Organizational skills.
• Multi-task oriented.
• Knowledge of Company's food & beverage specifications.
• Knowledge of workplace safety procedures.

License certification and registrations required for the position:

• State applicable health and/or alcohol compliance card.

I acknowledge and understand the following:

•Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will.

•The job description provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations, which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions.

•Job duties, tasks, work hours and Management may change work requirements at any time with or without notice.

•Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company.

I have read, understand, and acknowledge this job description outlined above.

This position is currently accepting applications.