Head%20Bartender

To supervise all areas of the Bar, keeping within the guidelines of the SOA (Anderson's Operating System), as well as the recipe book. To make every effort to ensure that the real cost of drinks is as near to the theoretical cost of the Bar as possible. To contact suppliers to stock the Bar. Makes sure that the guests receive an excellent service at the bar.

Job Description:

• Arrives punctually, in a complete, clean and pressed uniform according to the guidelines set up in the Procedure Personal Appearance and Hygiene Standards.
• Checks and then notes any pending tasks on the Daily Service Board.
• Reports to his/her immediate boss.
• Clocks in, wearing a complete uniform.
• Makes the bar schedule, according to the requirements of the Operation.
• Fills out requisitions to replace any shortage of stock.
• Supervises and assigns odd jobs to his/her personnel.
• Holds bimonthly departmental meetings to inform of any outstanding issues of the Bar, feedback on goals results, and inform about daily promotions.
• Ensures that the activities in the Bar Opening and Closing Checklist are performed and obeyed.
• Contacts suppliers to order supplies needed for the Bar Operation.
• Receives goods from the Stock Room.
• Checks the Stock Room orders.
• Ensures that the drinks prepared are made according to the recipes authorized by Operadora Anderson's and within the guidelines of the SOA (Anderson's Operating System).
• Backs up the Bartenders when they, for some reason, are not at their post.
• Masters the MICROS System.
• Takes orders and receives payment of bar tabs.
• Supervises and coordinates the Bar operation.
• Controls tips and their daily distribution amongst the personnel.
• Keeps the amount of glassware within the Par Stock.
• Keeps ashtrays and the bar clean at all times.
• Ensures that the FIFO (First In, First Out) system is adhered to in the stocking and cleaning of the beer compartment and storeroom.
• Coordinates and participates in the biweekly inventories.
• Controls the Bar Cost.
• Maintains strict control on the Par Stock of articles and supplies. Trains his/her team on the SOA (Anderson's Operating System) standards.
• Evaluates, at least once a week, his/her employees in the "Free pour" technique. Monitors and gives feedback to his/her employees in their performance continuously.
• Makes sure that the personnel hold to their job description responsibilities.
• Interviews and selects candidates to fill vacant posts in his/her department.
• Checks and reports to Maintenance any maintenance requirements in his area writing them up in the Maintenance Log.
• Does not sell alcoholic beverages to underage people or those that have already had too much to drink.
• Clocks out at the end of his/her shift.
• Picks up any trash or papers found lying around.
• Puts back in its place anything that is out of place.
• Carries out any task or job suggested by managers or those that are necessary to keep our standards of quality and those that are needed to keep our guests happy.
• Carries out all the activities written in the SOA (Anderson's Operating System).