SUMMARYA Bartender will prepare and mix beverages for guests in a friendly, courteous, and timely manner according to standards. Promote and up-sell drinks and drink promotions. Will practice prudent portion controls, proper set up of the bar according to standards, and keep sufficient inventories, and follow proper closing procedures. Must adhere to all state, federal, and corporate liquor regulations pertaining to the serving of alcoholic beverages to minors and intoxicated guests, ensuring all laws are followed.QUALIFICATIONSA' . Food/Beverage Service Worker Permit, where applicable.A' . Display knowledge of drink recipes, drink and wine merchandising specials.A' . Read, write and speak English fluently.A' . Working knowledge of drink service and bar terminology.A' . Meet minimum age requirement of jurisdiction.A' . Ability to communicate effectively with the public and other employees.A' . Prefer one year of bartending experience.A' . No employee will pose a direct threat to the health/safety of self or others.PERFORMANCE STANDARDSA' . CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.A' . WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.A' . PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.A' . SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel's safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.A' . FOOD/BEVERAGE PREPARATION: Prepare and arrange food or drinks that are attractive and appetizing to guests; receive few complaints about the food or beverage served; inspect food or beverage being served; meet service standards.A' . MONEY HANDLING/CASH CONTROL: Follow hotel audit standards for cash handling; keep accurate amounts in cash drawer/apron; report tips accurately; give proper change; accurately post charges to suite; accurately calculate guest check totals; correct over-rings; meet hotel standards for guest checks; advise manager of shortages.A' . CLEANING/MAINTENANCE: Meet the hotel's standards for cleanliness of food/beverage service areas; clean assigned areas of the lounge/kitchen on schedule; pass inspections.ESSENTIAL FUNCTIONSA' . Constantly. Be present at bar at all times.A' . Constantly. Display knowledge of basic drink service and bar terminology.A' . Constantly. Display knowledge of drink recipes, drink and wine specials, merchandising.A' . Constantly. Display knowledge of liquor laws.A' . Constantly. Display knowledge of third party liability.A' . Constantly. Maintain work areas clean and organized.A' . Constantly. Prepare and serve cocktail orders in a timely manner.A' . Constantly. Report all unsafe conditions immediately.A' . Constantly. Follow all Davidson internal audit procedures.A' . Frequently. Clean bar, bar walk-ins and liquor storage areas as assigned.A' . Frequently. Set lounge and hors d'oeuvre tables, as assigned.A' . Frequently. Stock bars at wells as assigned.A' . Occasionally. Attend required meetings.A' . Occasionally. Balance bank and daily receipts.A' . Occasionally. Check guests for proper identification.A' . Occasionally. Detect and act upon customer inebriation as trained.A' . Occasionally. Fill requisitions to par levels.A' . Occasionally. Complete other duties as assigned by supervisor to include cross training.PHYSICAL REQUIREMENTSA' . SITTING: Rarely.A' . STANDING/WALKING: Constantly. Various surfaces include carpet, tile and rubber mats.A' . CROUCHING (BEND AT KNEES): Frequently. Serve drinks at table, lift beer kegs, stock liquor and other supplies.A' . KNEELING/CRAWLING: Occasionally. Clean and stock supplies.A' . STOOPING (BEND AT WAIST): Constantly. Stock supplies, mix drinks, obtain supplies.A' . TWISTING (KNEES/WAIST/NECK): Frequently. Take orders, maneuver through crowds, serve orders.A' . CLIMBING: Occasionally. Obtain supplies and use stairs, stepladders and ramps.A' . BALANCING: Constantly. Handle trays of food or beverage; hold glasses and other beverage containers behind bar.A' . LEG/FOOT USE: Rarely.A' . REACHING (OVERHEAD/EXTENSION): Frequently. Obtain overhead supplies, serve at arm's length.A' . HANDLING/GRASPING: Constantly. Trays of food and beverage, glassware, beverage containers, ice scoop.A' . FINGERING/FEELING: Constantly. Writing, cash handling, cash register, POS, calculator, drink garnishes.A' . PUSHING/PULLING: Occasionally. Move chairs, tables. Average weight 10 lbs.; maximum weight 20 lbs.A' . LIFTING/CARRYING: Constantly. Beer tubs, food and beverage trays, ice buckets, refuse containers, supplies, beer kegs. Average weight 20 lbs.; maximum weight 160 lbs. (assisted with handcart or co-worker.)A' . OTHER PHYSICAL DEMANDS: Rarely.USE OF SENSESA' . TALKING IN PERSON: Constantly. Communicate with guests, public and employees.A' . TALKING ON TELEPHONE: Rarely. Take messages.A' . OTHER SPEECH REQUIREMENTS: Rarely. Use paging system.A' . HEARING IN PERSON: Constantly. Communicate with guests, public and employees.A' . HEARING ON TELEPHONE: Rarely. Take messages.A' . OTHER HEARING REQUIREMENTS: Rarely.A' . NEAR VISION: Constantly. Corrected to 20/40 to read ID, see cash register, read drink tickets.A' . FAR VISION: Constantly. Corrected to 20/40.A' . DEPTH PERCEPTION: Frequently. Operate cash register; pour drinks; serve guests, stock supplies.A' . COLOR VISION: Occasionally. Recognize color differences in ID, various drinks and juices.A' . FULL FIELD VISION: Constantly. View of department and other areas of hotel.A' . SMELL: Constantly. Detect potential hazards and odors.MENTAL REQUIREMENTSA' . INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: Frequently. Professionally deal with difficult situations/people.A' . DEADLINES/SHIFT WORK/OVERTIME: Constantly. Must meet deadlines; constantly work evening shifts. Rarely work overtime.A' . FLEXIBILITY: Constantly. Work a variety of hours, varied tasks under varied conditions.A' . PACE: Constantly. Must change pace as business demands.A' . HIGHLY REPETITIVE WORK: Constantly. Perform the same type of work; varied where guest relations are concerned.A' . ATTENTION TO DETAIL: Constantly. Must pay attention to the preparation of drinks, handling of money, the operation of the cash register.A' . OTHER PSYCHOLOGICAL DEMANDS: Rarely.ENVIRONMENTAL SETTINGA' . SAFETY REQUIREMENTS (IE, CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): Constantly. Adhere to safety standards and procedures.A' . EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, NOISE): Constantly. Exposure to noise and vibrations from loud music; chemicals and fumes when cleaning.A' . OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Constantly. Use cash register, liquor guns, soda guns.Job Type: Part-timeBenefits:* 401(k)Restaurant type:* Bar* Casual dining restaurantShift:* Evening shiftWeekly day range:* Monday to Friday* Weekend availabilityAbility to commute/relocate:* Washington, DC 20036: Reliably commute or planning to relocate before starting work (Required)Work Location: One location