BARTENDER​/SERVER | TSR

Brief Description

Server/Bartender (Floater) will provide both serving and bartending services, delivering friendly, excellent service to all guests. The role serves meals and/or beverages (alcoholic and non‑alcoholic) to patrons in dining establishments, restaurants, lounges, showrooms, banquet halls, pools, hotel rooms, and gaming floors, wherever assigned.

• Ensures excellent customer service for every guest, every time.
• Greets guests, presents menu, answers questions, and makes suggestions regarding food and beverages.
• Writes order on check or memorizes it.
• Mixes ingredients such as liquor, soda, water, sugar, and bitters to prepare cocktails and other drinks.
• Serves wine and draught or bottled beer.
• Relays order to kitchen and serves courses from kitchen and service bars.
• Garnishes and decorates dishes prior to serving, if required.
• Slices and pits fruit for garnishing drinks.
• Observes diners to respond to any additional requests and to determine when a meal has been completed.
• Acts immediately on all customer comments to ensure that corrections are made.
• Totals bill and accepts payment or refers patron to cashier.
• Operates a cash register, rings the correct amount into the register, and gives the guest or server the correct change.
• Sets up and supplies the beverage area with clean glassware, utensils, condiments, and paper supplies if necessary.
• Removes soiled glassware and utensils from tables and counter tops.
• Makes coffee as needed.
• Adds ice and changes soft drink containers.
• Maintains cleanliness of designated areas in accordance with established health and safety standards.
• Ensures designated work areas, flatware, glasses, dinner ware, and other items used to serve customers are free from hazards (e.g., chips, breaks, liquid on the floor).
• Responsible for renewal of Maricopa County Food Handlers Card.
• Attends bi‑annual Arizona state liquor law training.
• When performing bottle service, properly executes service according to mandated steps of service.
• Maintains up‑to‑date knowledge of Credit Card Compliance requirements (PCI) by attending training at least once a year.
• Follows PCI regulations to protect card holder data and adhere to standards, including observing and reporting inappropriate card handling activity.
• Observes and reports suspicious activity in accordance with the Code of Federal Regulations, Title 31, Chapter X.
• Attends Title 31/Anti‑Money Laundering training at least once a year.

High school diploma or GED required; must be at least 21 years of age and have six or more months of bartending and serving experience, with related experience in a medium to high‑volume restaurant strongly preferred. Knowledge of Arizona State Liquor Laws – Title 4 and/or Arizona Alcohol Awareness required. Must have working knowledge of electronic point‑of‑sale (POS) systems.

Must possess a Maricopa County Food Handlers Card. Arizona Alcohol Awareness certification is a plus.

• Must possess a pleasant personality and have excellent customer service skills.
• Must follow both verbal and written instruction.
• Upholds the highest standards of hospitality and professionalism.
• Demonstrates teamwork, respect, and integrity in all interactions.
• Ensures a safe and welcoming environment for guests and colleagues.
• Consistently strives for excellence in service delivery.
• Team player with a positive attitude and well‑groomed appearance.
• Willing to work a flexible schedule, including weekends, evenings, and holidays.

Must be able to read, write, speak, and understand English.

Regularly required to stand for prolonged periods, walk, use hands and fingers to handle or feel, reach with hands and arms, and talk or hear. Must regularly lift and/or move up to 25 pounds. Specific vision abilities required: close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Work environment includes wet and/or humid conditions, secondary smoke and heat. Noise level is usually moderate to loud.

Entry level

Full‑time

Management and Manufacturing

Hospitality