Job Description

Summary of Position:

Liquor, beer and wine ordering, managing bartenders, inventory. Must also provide timely, accurate and friendly service while preparing the highest quality beverages for our guests.

Job Duties & Responsibilities:

• On a weekly basis you must work with beer and liquor sales representatives to order enough beer, liquor, and wine so we have enough supply to get through each week.
• As the bar manager you must be available to fill in on any open bar shifts to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Take and record bar inventory every period (28 days) 
• You manage the bartending staff and provide clear direction as needed. 
• Take beverage orders from guests and servers.
• Prepare and serve alcoholic and non-alcoholic drinks consistent with the Monk’s standard drink recipes.
• Learn the names and personally recognize our regulars.
• Record drink orders accurately and immediately after receipt into the register system.
• Accept guest payment, process credit card charges and make change (if applicable).
• Wash and sterilize glassware.
• Prepare garnishes for drinks and replenish snacks, appetizers for bar patrons.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Clear and reset tables in the bar area.
• Present drink menus, make beverage and food recommendations and answer questions regarding food and beverages.
• Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
• Receive and serve food orders to guests seated in the bar area.
• Report all equipment problems and bar maintenance issues to management.
• Assist the restocking and replenishment of bar inventory and supplies.

Qualifications:

• Be 18 years of age.
• Be able to communicate and understand the predominant language(s) of our guests.
• Have working knowledge of beer, wine and liquor and common drink recipes.
• Possess basic math skills and have the ability to handle money and operate our P.O.S. system.
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Monk's Bar was started in 1947 by Gustave Adolph Heineke and his wife, Helen, on Oak Street, just half a block from its current downtown location. The original menu consisted of a 1/4 lb. hamburger, 1/4 lb. cheeseburger, ham & cheese sandwich, liver sausage on rye, chips, chili and bean soup.
Around 1962, Monk's moved to its current location and the interior became a shrine of Badger memorabilia, due to the fact that Monk and Helen’s sons, Jim and John, were very successful athletes and excelled playing football at University of Wisconsin-Madison for the Badgers. Included in the memorabilia are autographed photos from Jim and John’s teammates through the years of 1952-1958. The bar has since added contemporary Badger and Packer memorabilia.

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