How to Hire a Bartender

Bartenders are key members of a restaurant. Depending on the set up and style of your restaurant, a bartender usually provides drinks for the entire restaurant in addition to customers sitting at the bar. Not only do they have t be skilled at mixing drinks, they also need to be charming and friendly when dealing with customers.


Good bartenders work quickly and accurately. They need to have great people skills and be highly dependable and trustworthy. Bartenders are usually responsible for locking up a restaurant at the end of the night. They are responsible for expensive liquor and alcoholic beverages. With the exception of general managers, no other staff member has more access to themoney and other expensive inventory than the bartender. Most importantly, the bartender is also responsible for making sure customers don’t have too much to drink. Make sure to checkreferences and do background checks to ensure your bartender is responsible and trustworthy. Don’t hire someone on the spot just because he makes a good first impression. Checking references is time-consuming, but it is worth the time investment.

Bartenders need to be great salespeople. Good bartenders will try to up-sell your drink menu and produce more profits for you. They know how to interact with customers on a personal level. Excellent customer service skills are also very important.


Avoid hiring inexperienced bartenders who are fresh out of Bartending School. Bartending is a hands-on skill. Bartending schools usually don’t give students the hands-on experience they need to work in a real restaurant environment. A new graduate might work as an assistant bartender or for a slow night. Once they have enough experience, you can promote them as full-fledge bartenders for your busy nights.


Restaurant owners are busy people and cannot be in all places at all times, but when you hire a new bartender, make sure you keep an eye out for this person. Ask other staff members about their experience with the bartender. Determine if they are enthusiastic about the person. Most restaurant owners know their staff so you can gauge their opinion on the new person. It is also a good idea to keep track of your liquor inventory during the first few weeks. If you see a lot of missing inventory, speak to the bartender about it. Remember that you are entrusting a large portion of your business to your bartender. Don’t stop tracking sales, receipts or inventory until you are completely comfortable with your new bartender.

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