Bartender Criteria

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Prepared by: [Your Name]

Date: [Date]

Introduction

This document provides a comprehensive overview of the primary criteria used to assess bartenders. It details the crucial skills and qualifications that are indispensable for achieving excellence in the role of a bartender, highlighting the significance of each attribute.

Purpose

The purpose of this criteria table is to provide a clear framework for assessing the performance and suitability of bartenders. It ensures that all critical aspects of the role are considered during hiring, training, and performance evaluations.

Scope

This criteria table applies to all positions involving bartending, including full-time, part-time, and temporary roles. It is designed to guide recruitment, performance management, and professional development for bartenders.

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Criteria	Description	Weight
Mixology Skills	Knowledge of classic and modern cocktail recipes, and ability to create unique drinks.	15%
Customer Service	Ability to provide excellent service, manage customer interactions, and handle complaints.	15%
Communication Skills	Clear and effective communication with customers and staff.	13%
Speed and Efficiency	Ability to prepare and serve drinks quickly, especially during peak hours.	12%
Attention to Detail	Accuracy in mixing ingredients, measuring pours, and following recipes.	12%
Cleanliness	Maintaining a clean and organized bar area, following health and safety regulations.	11%
Cash Handling	Proficiency in handling cash transactions, operating a POS system, and managing tabs.	11%
Knowledge of Beverages	Understanding of different types of alcohol, beer, wine, and their appropriate pairings.	9%
Teamwork	Ability to work well with other staff members, including servers, kitchen staff, and management.	9%
Physical Stamina	Ability to stand for long periods, lift heavy items, and perform repetitive tasks.	4%

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Evaluation Process

1. Assessment: Evaluate candidates or employees based on the criteria and their respective weights.

2. Scoring: Assign scores according to performance in each criterion, using the percentage weights as a guideline.

3. Review: Regularly review bartender performance against the criteria, adjusting training and development plans as needed.

4. Feedback: Provide constructive feedback based on the evaluation to help bartenders improve and excel in their roles.

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