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Bartender

Mi Familia @ The Rim, Mi Tierra

Summary of Bartender Role:

It is the Bartenders’ role to ensure that each Guest at MTC Bars & Restaurants enjoy a great dining experience by providing enthusiastic service to all Guest’s who approach the bar and by preparing all drinks according to house recipes and specifications. Bartenders must be able to prepare drinks quickly, accurately and without waste. Other duties, responsibilities and requirements include, but are not limited to the following:

Duties, Responsibilities & Requirements:

  • To be certified by the Texas Alcoholic Beverage Commission to sell alcohol;
  • To understand and practice all MTC policies, procedures and regulations;
  • To act as a role model to co-workers by displaying a high level of professionalism, honesty and integrity;
  • To be the Best Teammate in a Teamwork environment. Always go out of your way to help your co-workers;
  • To serve the bar Guests with the utmost courtesy and professionalism while practicing suggestive selling;
  • To establish and maintain a rhythmic cycle of service, by preparing all orders on a FIRST COME, FIRST SERVE basis;
  • To have complete knowledge and understanding of all beer, liquor and wines offered;
  • To have complete knowledge of food menu;
  • To have complete knowledge of the table numbering system and use the table number whenever referring to any specific table;
  • To have complete knowledge, understanding and competency on our POS system;
  • To be accurate with all bar transactions and handling of all cash and credit card settlements;

Duties, Responsibilities & Requirements:

  • To ensure that proper procedures are being followed when drinks are removed from the bar making sure all alcoholic beverages ARE ACCURATELY REGISTERED BEFORE being prepared, RING IT BEFORE YOUR BRING IT;
  • To observe strict control and documentation of all alcoholic beverages assigned to your shift. Make sure to note any items that are restocked during the shift;
  • To observe the strict use of portion control. Never estimate or free pour, always use a shot glass or a portion control pourer;
  • To manage all Guest tabs according to restaurant procedures;
  • To keep the bar clean and organized at all times;
  • To complete all assigned opening / running/ closing duties;
  • To mutilate TABC stamps once a bottle is empty. All numbers must be completely removed from the stamp;
  • To always report your tips;
  • To always check out with the Manager On Duty (MOD) before leaving for the day.

Must obtain/have current TABC and TX Food Handlers certificate