Bartender

• Familiar with cocktail preparation terminology.
• Prepare drink, follow the established recipes for all drinks: Cocktails, wine by the glass, beer.
• Use only the freshest produce and products available for our garnishes and prepare them fresh daily.
• Follow the standardized way to prepare each garnish.
• Follow the same “call procedure” when ordering drinks from the bartender. Bartenders follow same sequence in producing drinks. Every drink is rung up before serving guest.
• Write liquor orders using abbreviations to speed service when taking guest orders and to speech service at the bar when reading ticket to verify the call.
• Pick up bank
• Opening checklist
• Check par list to determine shortages which need to be ordered.
• Check and inspect placement, cleanliness and condition of furniture: tables, chairs, barstools, artwork etc.
• Check juice stock/mixers/ soft drinks
• Set up ice tea
• Check beer stock, liquor stock, wine stock, ice stock, glassware stock, blender, shaker, shot glass.
• Set up liquor, ashtrays. Change ashtray
• Prepare napkins/coaster, snacks, mixes,
• Cut lemons, limes, oranges,
• Taking an order.
• Serve cocktail, bottle beer, draft beer, bottled water, bottled wine
• Issue wine/ champagne bottles.
• Opening and serving wine, champagne, espresso and cappuccino
• Follow up service (cigarette service)
• Clearing Bar top
• Present check
• Process room charges, a personal check, house account, credit card, cash, comps.
• Handle Problem payment.
• Adding tip to a check.
• Close check
• As the guests are leaving, thank them and invite them back.
• Maintain eye contact and smile.
• Give guest full attention
• Report tips on the sheet.
• Clean bar ice machine, ice bin, sink, bar top, tables, liquor cabinet, the bar floor,
• Fill out bar log book.

- According to Labor Law and policies of Furama Resort Danang

- Meals in shift

- Good appearance

- At least level B in English

- Good communicated.

- Good health, willing to work in shifts