Bartender
​Coast Kitchen Restaurant at
​Timber Cove Resort
Jenner, California, USA

Bartender at the Timber Cove Resort will be responsible for the maintenance and operations of the bar, all of the beverages in the hotel including cocktails, preparation of the cocktail and drink list, training to all reception staff, beverage cost tracking, cleaning, maintaining the correct stock levels, stock take, as well as assisting with the prevention of vermin and fruit flies.
 
The Bartender has to take ownership and “own the bar”.  This includes taking responsibility of the bar and sharing knowledge with the team, in order to be able to work alongside another colleagues when need be.
 
The Bartender is responsible to go out to the tables in the lounging areas to both take and serve the orders if able.  In order for the Timber Cove Resort bar to become a destination, the Bartender has to be able to reach out to the local community, neighbors, and hotel guests.  This position acts as a welcoming host, always on the ball, an extrovert, a mixologist, research drinks and consistently come up with new drinks.
 
The Bartender is responsible to ensure that all areas of the bar including bar surfaces, beverage room and ice machine, and the hotel lobby is immaculate.  Cleanliness applies to work surfaces, floors, fridges, pumps, taps, sparkling glassware, drinks back display and more.
 
Training of all colleagues must take place on a monthly basis, ensuring that they are 100% cross trained.
 
Manager
This position reports directly to the Food and Beverage Manager.  In addition, the General Manager, Assistant General Manager, Restaurant Supervisor, and Manager on Duty also acts as manager for the Bartender when Restaurant Manager is not available or on-site.
 
Supervisory Responsibility
This position does not have any supervisory responsibilities.
 
Responsibilities
The general shift responsibility of the Bartender include but are not limited to:

• Clean the bar top with hot soapy water and polish with a dry cloth, wiping away any dust.
• Consistently create drinks to customer satisfaction, or house recipes.
• Review glass washing machine for debris, drain the water and clean filter.
• Clean and polish POS screen.
• Change fresh juices, restock juices and replenish all purée’s. ALL must be DATED and INITIALED, with a suggested date to change.
• Prepare sufficient mise en place for entire evening, including but not limited to:
  • Lime wedges
  • Lemon wedges
  • Orange wedges
  • Cucumber slices

• Confirm that there are sufficient glass cloths (microfiber) for service (old napkins).
• Review service trays and confirm that they are clean (not sticky) – if not, clean them.
• Make sure the bar is fully stocked with all clean glasses needed.
• Stock up the bar fridge and spirits.
• Bar snacks to be placed on the bar if available and ensure that there is enough for the entire evening.
• Ensure all menus are cleaned and that there is enough of all (remove any damaged folders).
• Place cocktail menus on the bar, ensure that there are enough cocktail lists for evening, and report to manager if not.
• Ensure that the espresso machine is kept clean - change the milk as needed and when changed, make a note of the date and time for reference.
• Review in-house guest list at the start of the shift.
• Ensure that there are no fruit flies or pests at the bar by maintaining a clean bar at all times.
• Relay any guest complaints to the General Manager if necessary.
• File incident reports when necessary.  Refer to the standard operating procedure for more details.
• Dress appropriately for the job with the required attire and/or uniform and maintain a high level of personal hygiene – refer to the Employee Handbook for further details.
• Adhere to all policies stated and enforced in the Employee Handbook.
• Steam-polish all glasses once a week.
• Drain, wipe down and refill the ice reservoirs once a week.
• Dismantle, clean and reassemble the dishwasher once a month.
• Conduct a weekly deep clean of the bar and log in logbook for the Restaurant Manager’s reference.
• Keep informed of all laws pertaining to alcohol service.
• Maintain care and control of all inebriated guests being served in the bar and lounge.
• Assist with monthly stock take.
• Inform F&B staff of any wine or spirit changes during Line Up.

 
At the completion of each shift, the Bartender will conduct the below closing time duties which include but are not limited to:

• Ensure that all bills are closed properly, and all has been printed out.
• Print check out report and cash up, ensure that the End of Shift Report is completed and that all Complimentary/Management Dockets have been signed for.
• Restock the bar fridge and the soda shelf.
• Empty the bin in the bar and clean behind thus preventing pests.
• Ensure that the beverage store and fridges are properly locked.
• Ensure that all areas are clean and tidied up.
• Wash fridge door with appropriate cleaning product.
• Put rubber drink grips through the dishwasher, shake excess water off.
• Ensure the dishwasher is empty and clean the filter.
• Remove all dirty cloths and place in a plastic bag in laundry shed.
• Mop the bar floor, lift up rubber floor mats and clean underneath the mats.
• Take keys to reception desk after locking the bar fridges.
• Double check that all glasses are cleaned before leaving.
• Ensure that all wines are suctioned and dated last opened, normally four (4) days on average.
• Ensure that soda pumps are covered in cling film.
• Ensure all drip trays are sterilized.

 
Requirements/Skills

• Strong verbal and written English skills, with Spanish a plus.
• Dress appropriately for the job with the required attire and/or uniform and maintain proper personal hygiene.  Refer to Employee Handbook for more information.
• Work independently with general supervision; learn and interpret laws, rules, regulations, and policies and apply them to specific cases with good judgment.
• Perform analytical studies and draw sound conclusions; communicate effectively both orally and in writing.
• Maintain cooperative working relationships; demonstrate sensitivity to, and respect for, a diverse population.
• Have knowledge and skills of generally accepted bartending principles, Hotel policies and procedures.
• Be able to lift approximately 30 lbs of supplies, utensils/glassware, etc when needed.
• Must possess knowledge of wine, spirits, and food.
• Be able to work Holidays, 6th days, and overtime.  All overtime to be approved prior to being incurred by Head of Department with written notice.