Bartenders

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3 weeks ago Be among the first 25 applicants

• Make each guest feel appreciated through accommodating actions.
• Practice the “Hospitality Halo” with everyone within a six-foot radius (smile, step aside, speak first) - A friendly attitude is essential in building good rapport with guests and fellow team members. Most importantly, be polite to all guests and team members.
• Work as a team with all O’Charley’s team members.
• Communicate clearly and enthusiastically with guests and team members - have an outgoing attitude and retain your self-composure at all times. No matter how busy you are, guests must be treated with concern for their needs or interests as if each is the only guest in the restaurant.
• Immediately greet guests and ensure prompt and efficient food and beverage delivery. Serve your guests in a timely manner, according to the guest’s perfect pace. Stay organized, being able to think and act quickly and effectively, and have a sense of urgency.
• Have a thorough knowledge of service sequences and guidelines; use this knowledge to serve guests effectively.
• Have a thorough knowledge of bar accounting procedures.
• Have a thorough knowledge of drink making techniques and recipes; use this knowledge to prepare quality drinks for servers and guests.
• Maintain general appearance of bar through cleaning and stocking. Take pride in your personal appearance and the appearance of your work area.
• Ensure “Perfect Drink” presentations before items are delivered to guests.

• Guest relations
• Liquor knowledge
• Menu knowledge
• Service Sequences
• Alcohol awareness
• Point of Sale operation

• Quality service and standards
• Recipes and Garnishes
• Money handling
• Floor plan
• Specials
• Sidework duties

• Able to serve alcohol according to state law.
• Able to speak, read, write and understand the primary language of the work location.
• Able to perform simple mathematical calculations in regard to money handling.
• Able to stand and exert well‑paced mobility for periods up to five (5) hours in length.
• Must have a good sense of balance, able to bend, kneel and lift bus pans, trays, etc. frequently weighing up to 25 pounds.

Entry level

Full‑time

Management and Manufacturing

Restaurants

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