Bar Attendant

Familiarity with alcoholic and non-alcoholic beverages, cocktail preparation, mixology, pouring techniques, beverage presentation, glassware & garnish selection, ice handling and responsible alcohol service practices required. 30-40 hours per week. 5-6 days per week.

• Prepare and serve a variety of alcoholic and non-alcoholic beverages, including cocktails, wines, beers, spirits, and other drinks, in accordance with customer orders and established service standards.
• Greet customers, take beverage orders, provide recommendations, and respond to enquiries regarding drinks, ingredients, and available selections.
• Deliver prompt, courteous, and professional service, ensuring customers receive their orders accurately and in a timely manner.
• Maintain comprehensive knowledge of the beverage menu, including cocktail recipes, wine varieties, beer selections, spirits, promotions, and pricing.
• Monitor beverage stock levels, prepare stock requisitions, replenish supplies, and assist with receiving and checking deliveries to ensure adequate inventory is maintained.
• Assist with regular stocktakes, monitor beverage consumption, minimise wastage, and report discrepancies or potential stock shortages to management.
• Operate POS systems, process cash and EFTPOS transactions, issue receipts, and ensure accurate billing and payment handling.
• Maintain the cleanliness, organisation, and presentation of the bar area, including workstations, glassware, beverage equipment, refrigerators, and storage areas.
• Prepare the bar for daily service by stocking beverages, preparing garnishes, polishing glassware, arranging equipment, and ensuring all necessary supplies are readily available.
• Follow responsible alcohol service practices, verify customer identification where required, monitor customer consumption, and refuse service to intoxicated or otherwise ineligible persons in accordance with New Zealand legislation and company policies.
• Comply with liquor licensing requirements, host responsibility procedures, food safety standards, hygiene practices, and workplace health and safety policies.
• Coordinate with restaurant manager, waitstaff, and kitchen personnel to ensure timely beverage delivery and smooth coordination between bar and dining operations.
• Handle customer feedback, enquiries, and complaints professionally, resolving routine service issues promptly and referring more complex matters to management.
• Assist with opening and closing procedures, including stock replenishment, cleaning, securing equipment, checking storage areas, and preparing the bar for subsequent service.
• Support restaurant promotions, functions, and special events by preparing beverages, assisting with service arrangements, and maintaining consistent service standards during busy periods.
• Perform other reasonable duties as directed by management to support the efficient operation of the restaurant.