JOB TITLE: Bartender

DEPARTMENT: Restaurant

Reports to: Assistant Restaurant Manager/Restaurant Manager

ESSENTIAL PURPOSE: To provide excellent service to guests in the Vineyard Rose Restaurant.

ESSENTIAL DUTIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

Promotes the sale of wine and non-wine products sold in the bar.

Promote the sale of wine club memberships.

Greets all visitors to the restaurant

Assists with special events or works at special events as needed.

Utilizes POS system to transact sales and maintain bar inventory reconciles daily sales and posts transactions.

Ensures bar and service areas are clean, neat, and stocked at all times; ensures that displays of wine and non-wine products in bar are attractive and maintained.

Promote company image and products.

Describes wines, wine making techniques, and winery history; answers guest’s questions about wines.

Represents restaurant at outside functions as needed.

Acquires and maintains thorough knowledge of South Coast Winery Resort & Spa and its wines.

Performs other duties as assigned by manager.

Takes PRIDE in everything we do.

Takes OWNERSHIP of their actions and decisions.

Displays LEADERSHIP in our industry and our community.

Acts with INTEGRITY by being honest, trustworthy and doing the right thing.

Displays TEAMWORK by committing to common goals based on open and honest communication.

Delivers EXCELLENCE to our guests, our communities and to each other.

JOB KNOWLEDGE: One year previous hotel bar experience preferred.

SKILLS AND APTITUDES: Knowledge of wines and varietals. Detail oriented. Organized and efficient. Learns quickly. Safety-minded. High quality standards for production and service. Courteous and friendly manner. Good team player. Customer service focus. Able to work productively with little supervision. Trustworthy and reliable.

WORKING CONDITIONS: Spends majority of time indoors. Bi-level structures. Extensive facility. Indoor: temperature-controlled, clean, and well-lighted offices, guest rooms, and public areas. May work on wet concrete and uneven tile. Moderate exposure to hazardous substances and fumes. Possible exposure to blood-borne pathogens.

PHYSICAL DEMANDS: Stands and walks short to moderate distances through shift. Bends, stoops, and reaches to perform routine job tasks. Routinely required to handle and move objects weighing up to 50 lbs. over moderate distances. Frequent use of stairs, daily. Ability to change a keg.

IMPACT OF DECISION: Decisions directly impact the restaurant’s ability to provide guests with attractive, clean, and hygienic areas. Poor decisions may result in guest dissatisfaction and loss of revenues, due to inefficient or improper work, unsafe work practices, or improperly handled customer service situations.

GENERAL: Must comply with the Company’s Appearance and Dress Code policy as set forth in the Employee Handbook.

JOB CLASSIFICATION: This position is classified as non-exempt and, upon completion of the Introductory Period, the employee is eligible for the Employee Benefits outlined in the Employee Handbook. Notwithstanding the foregoing, the company reserves the right to amend, change or discontinue the policies, practices and benefits described in the handbook at any time and without notice.

NON-EXEMPT POSITION: Non-Exempt employees are subject to the wage and hour laws and entitled to overtime pay. All overtime work by a non-exempt employee must be approved in advance by the employee’s supervisor or the General Manager and the time initialed by him/her on the time card. Non-exempt employees who work overtime without prior approval are subject to disciplinary action, including termination.