Bartender

Workstream; Ruidoso (NM); On-site; USD 30,000 - 45,000; Full time

Benefits offered by this job

Competitive pay + TIPS

Team Member discounts

Flexible scheduling

Job summary

Workstream in Ruidoso, New Mexico, is hiring a Bartender who will be responsible for mixing cocktails and serving guests. The ideal candidate should have excellent customer service skills and the ability to manage multiple tasks quickly and accurately.

This position offers competitive pay, tips, and team member discounts, along with flexible scheduling. A commitment to maintaining cleanliness and organization at the bar is essential.

Qualifications

• Ability to mix drinks quickly and accurately.
• Capacity to handle customer orders efficiently.
• Skill in managing multiple tasks under pressure.

Responsibilities

• Mix cocktails and serve drinks to guests.
• Take food and beverage orders from customers.
• Ensure cleanliness and organization at the bar.

Skills

Mixing cocktails

Customer service

Order accuracy

Speed and efficiency

Tools

Blenders

Computers

Measuring tools

Job description

ESSENTIAL DUTIES:

• Mix cocktails for guests seated at the bar and fill orders from the service well.
• Answer telephone, take reservations, take out orders.
• Take guests food/beverage orders.
• Read order chits.
• Serve food and beverages, checking for completion and proper order.
• Clear/Clean/Reset tables.
• Enter orders into computer system.
• Service tables when there is no assigned cocktail server.
• Keep bar clean and stocked.
• Keep all garnishes cut.
• Keep floors clean.
• Re-stock all juices and bar mixes.
• Perform opening/closing duties, ie: gather from walk-in cooler, dry storage, dish room, roll silverware, slice garnishes. Etc.
• Lift overhead for stored items, change out kegs of beer.

PHYSICAL FUNCTIONS:

Adjust, bend, clean, carry, clear, close, control, cut, fold, gather, guide, handle, hear, hold, lift, maintain, mix, open, place, position, pour, print, pull, push, reach, remove, separate, sort, speak, transport, turn, unload, write.

MENTAL FUNCTIONS:

Advise, calculate, compare, coordinate, detect, estimate, evaluate, inspect, instruct, interpret, observe, organize, plan, read, select, sell, solicit, sort, verify.

METHODS, TECHNIQUES AND PROCEDURES:

• Physically approach guests at their table, if there is no cocktail server.
• Verbally communicate features to guests.
• Verbally ask for drink order, if guests are seated at a table, write it down.
• Verbally instruct guests to visit the salad bar, if applicable.
• Verbally take and physically write down guests food order.
• Physically enter food order into computer system.
• Deliver beverages to guest using a tray, if seated at a table in the lounge.
• Calculate length of time for food to be prepared.
• Hand deliver food items to guests.
• Physically mix drinks for servers at service well.
• Physically mix drinks for customers seated at bar.

OUTPUT:

• Be able to mix drinks with speed and accuracy.
• Write food orders accurately.
• Prompt food and beverage delivery.
• Assist other servers in maintaining overall service levels.
• Be able to recognize signs of intoxication and handle the situation in a professional manner.
• Be able to serve guests seated at bar, as well as make drinks for servers.
• Calculate food times.

All of the bartender’s duties require immediate attention. Greeting, seating, reciting features, mixing cocktails according to their recipe, and being attentive to guests seated at the bar, are all expected output. Failure to perform these functions may result in suspension or termination.

EQUIPMENT, AIDS, TOOL MATERIALS:

Varying work surfaces, faucets, pens, computers, blenders, measuring tools, glasses, espresso machine (where applicable) glass washer, various chemicals, soda gun.

WORKING CONDITIONS:

• Possible wet floors.
• Temperatures, heated in winter, cooled in summer.
• Transitional areas from carpet to tile, raised areas ie: steps and in some areas – ramps.
• Medium noise level.
• Walk-in cooler temperatures 32 degrees, freezer 0 degrees
• Standing for 5-8 hours per shift.
• Possibility of cuts, bruises, scrapes, burns, slips/fall
• Good ventilation.

SUPERVISION CONTROL:

Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner.

BENEFITS:

• Competitive pay + TIPS
• Team Member discounts
• Flexible scheduling