Job Description: BARTENDER

Directly Reports to: Beverage Manager, Restaurant Managers, General Manager

Job Summary: Prepares and provides all beverages to the entire restaurant. Responsible for proper food service in the bar area.

Primary Duties and Responsibilities:

• Stocks the bar prior to service with all necessary equipment and beverage items for service shift, in conjunction with the
Bar Back.
• Gathers and prepares garnishes in accordance with the methods outlined during training.
• Arranges bottles and glasses to make an attractive display and maintains this organization throughout service.
• Mixes and serves alcoholic and non-alcoholic drinks for patrons of bar and dining room following standard recipes.
• Responsible for shift bank, cash transactions and reconciling cash with closing sales report.
• Maintains and cleans the bar as necessary before, during and after a shift.
• Stocks, inventories and requisitions all beverage items and supplies in conjunction with the Beverage Director.
• Assists the Beverage Manager with the monthly inventory.
• Takes food orders at the bar, demonstrating proper menu knowledge, and ensures proper delivery of dishes to bar
patrons.

Secondary Duties:

• Advises management of any unsafe or unsanitary areas in the restaurant.
• Maintains a clean environment in front and back of house areas including guest and employee restrooms.
• Communicates with co-workers and management to provide optimum service to guests, including regular attendance of
staff meetings and training sessions.

Qualifications and/or Requirements: To perform this job successfully, an individual must be able to perform all duties and remain flexible to the changing needs of the restaurant. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Training:

Minimum of three years experience in a similar restaurant setting.

Skills:

Language:

Ability to read, write and speak English clearly. Ability to interpret documents such as procedures manuals, safety rules, operating and maintenance instructions. Ability to create routine reports and correspondence with minimal guidance. Ability to communicate effectively with guests and colleagues.

Quantitative:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume.

Reasoning:

Ability to improvise, solve unexpected problems and deal with a variety of issues. Ability to interpret verbal and written instructions.

Work Environment:

The work environment described below is representative of those an employee encounters throughout the workday in the restaurant.

The employee is occasionally exposed to extreme heat and cold, wet and/or humid conditions, and fumes and airborne particles as well as moving mechanical parts. The employee is required to be cautious of open flames and sharp objects in the workplace.

Physical Demands:

The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Regularly required to stand and exert fast-paced mobility for up to 8 continuous hours
• Carry and balance plates and trays to transport product from service areas to guest tables
• Climb and descend stairs while carrying food, beverage and service items
• Lift up to 20 lbs.
• Bend, kneel and reach above his/her head
• Hear adequately to follow verbal instruction and respond to guest communication quickly and effectively
• Must have the ability to see objects clearly at a far distance (20 feet or more) as well to see printed material on computer
screen at a close range; corrective lenses permissible
• Must be able to walk and pass through standard hallway areas and in between tables without touching walls and guest
seating
• Must be able to lift and move tables and chairs to prepare for service


Buddha Bar New York Restaurant aims to push culinary boundaries and their menu blends Pan Asian cuisine with western tastes and influences. Chinese, Japanese, Thai and far eastern flavors are stylishly entwined to spearhead a new-wave Pacific Rim cuisine. The extensive wine and sake list compliment our dishes by featuring a wide selection of both world-renowned names and unusual finds.

Job Description: BARTENDER

Directly Reports to: Beverage Manager, Restaurant Managers, General Manager

Job Summary: Prepares and provides all beverages to the entire restaurant. Responsible for proper food service in the bar area.

Primary Duties and Responsibilities:

• Stocks the bar prior to service with all necessary equipment and beverage items for service shift, in conjunction with the
Bar Back.
• Gathers and prepares garnishes in accordance with the methods outlined during training.
• Arranges bottles and glasses to make an attractive display and maintains this organization throughout service.
• Mixes and serves alcoholic and non-alcoholic drinks for patrons of bar and dining room following standard recipes.
• Responsible for shift bank, cash transactions and reconciling cash with closing sales report.
• Maintains and cleans the bar as necessary before, during and after a shift.
• Stocks, inventories and requisitions all beverage items and supplies in conjunction with the Beverage Director.
• Assists the Beverage Manager with the monthly inventory.
• Takes food orders at the bar, demonstrating proper menu knowledge, and ensures proper delivery of dishes to bar
patrons.

Secondary Duties:

• Advises management of any unsafe or unsanitary areas in the restaurant.
• Maintains a clean environment in front and back of house areas including guest and employee restrooms.
• Communicates with co-workers and management to provide optimum service to guests, including regular attendance of
staff meetings and training sessions.

Qualifications and/or Requirements: To perform this job successfully, an individual must be able to perform all duties and remain flexible to the changing needs of the restaurant. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Training:

Minimum of three years experience in a similar restaurant setting.

Skills:

Language:

Ability to read, write and speak English clearly. Ability to interpret documents such as procedures manuals, safety rules, operating and maintenance instructions. Ability to create routine reports and correspondence with minimal guidance. Ability to communicate effectively with guests and colleagues.

Quantitative:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume.

Reasoning:

Ability to improvise, solve unexpected problems and deal with a variety of issues. Ability to interpret verbal and written instructions.

Work Environment:

The work environment described below is representative of those an employee encounters throughout the workday in the restaurant.

The employee is occasionally exposed to extreme heat and cold, wet and/or humid conditions, and fumes and airborne particles as well as moving mechanical parts. The employee is required to be cautious of open flames and sharp objects in the workplace.

Physical Demands:

The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Regularly required to stand and exert fast-paced mobility for up to 8 continuous hours
• Carry and balance plates and trays to transport product from service areas to guest tables
• Climb and descend stairs while carrying food, beverage and service items
• Lift up to 20 lbs.
• Bend, kneel and reach above his/her head
• Hear adequately to follow verbal instruction and respond to guest communication quickly and effectively
• Must have the ability to see objects clearly at a far distance (20 feet or more) as well to see printed material on computer
screen at a close range; corrective lenses permissible
• Must be able to walk and pass through standard hallway areas and in between tables without touching walls and guest
seating
• Must be able to lift and move tables and chairs to prepare for service


Buddha Bar New York Restaurant aims to push culinary boundaries and their menu blends Pan Asian cuisine with western tastes and influences. Chinese, Japanese, Thai and far eastern flavors are stylishly entwined to spearhead a new-wave Pacific Rim cuisine. The extensive wine and sake list compliment our dishes by featuring a wide selection of both world-renowned names and unusual finds.