Bartender - Kruse and Muer Restaurants

As a bartender, your primary function is to generate sales. Therefore as a salesperson who earns an income from commissions, in your case a gratuity, your responsibilities include:

• Increased Sales through Suggestive Selling
• Increased Covers through accomplished by observing the No-Lag Service Principal
• Return Patronage promotion through value of service extended and quality of products served

An overview of your position is:

1. To professionally represent the restaurant, it’s ownership, management, and fellow employees through exemplary appearance, attitude, service, and performance.
2. To observe and uphold company sanitation standards.
3. To communicate with management and fellow employees in a professional and friendly manner.
4. To observe the company rules and regulations as outlined in the “Employee Handbook”.
5. To review daily specials and preparation methods of it prior to commencement of work.
6. To prepare written bar requisition per unit procedure, consistently maintaining stock and rotation of all bar products
7. To maintain quality and par stocks on all bar items: fruit, condiments, juices, beverage napkins, sword pics, etc…
8. To keep any and all perishable items properly labeled and dated
9. To maintain product quality, stocking and appearance of Raw Bar items as applicable
10. To play only approved background music and TV programming at comfortable volume levels.
11. To audit bank and build pars prior to start of the shift
12. To communicate with our guests in a personal yet professional and friendly manner as guests in your own home
13. To verbally review daily specials – both food and beverage - with guests.
14. To custom tailor sales techniques to your guest.
15. To record all guest purchases in register. (NEVER SERVE ANYTHING WITHOUT RINGING IT UP).
16. To prepare and serve all food and beverage items. A good bartender services the guest’s needs in an unnoticed fashion.
17. To serve alcohol with responsible adherence to policy procedure and the use of common sense.
18. To be organized and able to equally assist both guests as well as fellow employees to ensure that all guests are provided No Lag Service.
19. To inform a manager if items to pass are needed / desirable for waiting guests
20. To clear tables and bar top during and after the dining experience. Yes, we do have Bussers. Their primary function is to re-set tables, re-stock, and then to assist with service. You are responsible for clearing courses, re-setting your own tables, and assisting others with the same.
21. To operate register per established unit procedure
22. To collect payment (cash, charge, gift certificate) and process the payment per company procedure. Always return the change and/or receipt to the guest.
23. To record all paid outs and total same for managerial approval.
24. To audit and document bank and shift receipts for managerial approval at the end of shift and to solicit managerial signature for same.
25. To deposit cash receipts and bank and to verify drop of same into locked safe
26. To perform in-shift and closing sanitation and maintenance responsibilities in a thorough manner as described by your supervisor.
27. To assist other service personnel in the performance of their duties when your free time permits (bussing, beverage service for servers, food service, table setting, guest seating).
28. To strictly observe house rules and regulations, No-Lag Service, 8 Steps, Sanitation, Maintenance, and Good Neighbor Policy.
29. To answer the telephone per established company procedure in the absence of a manager or Host person.
30. To approach and pleasantly greet and seat arriving guests per established company procedure in the absence of a manager or Host person.
31. To professionally maintain your uniform and immediately replace worn or stained items.
32. To promptly refer problem guests to management for handling.
33. To seek supervisor written time card approval prior to departure.
34. To leave building immediately upon supervisor sign out.

Your Job Function is in essence the checklist to your training. By the conclusion of your training, you should fully comprehend and be able to flawlessly execute the above responsibilities and duties. If you cannot, it is your responsibility to seek the assistance from your supervisors.

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