Chapter 12 - Employee management. This chapter will help you: Become familiar with the types of jobs in the beverage industry, write job descriptions and interview applicants, develop effective training programs, schedule personnel to meet daily needs, supervise employees to avoid legal pitfalls, meet federal and state compensation and record-keeping requirements,. | © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER 12 EMPLOYEE MANAGEMENT © 2011 John Wiley and Sons, Inc. All Rights Reserved © 2011 John Wiley and Sons, Inc. All Rights Reserved Become familiar with the types of jobs in the beverage industry. Write job descriptions and interview applicants. Develop effective training programs. Schedule personnel to meet daily needs. Supervise employees to avoid legal pitfalls. Meet federal and state compensation and record-keeping requirements. Figure wage and overtime amounts for various methods of payment. Understand the laws about tips and tip reporting. Decide which employee benefits to offer. THIS CHAPTER WILL HELP YOU STAFF POSITIONS The bartender’s primary function is to mix and serve drinks for patrons at the bar and/or to pour drinks for table customers served by waiters or waitresses. In a high-volume bar, often referred to as a speed bar, the ability to work quickly and under pressure is essential. © 2011 John Wiley and Sons, . | © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER 12 EMPLOYEE MANAGEMENT © 2011 John Wiley and Sons, Inc. All Rights Reserved © 2011 John Wiley and Sons, Inc. All Rights Reserved Become familiar with the types of jobs in the beverage industry. Write job descriptions and interview applicants. Develop effective training programs. Schedule personnel to meet daily needs. Supervise employees to avoid legal pitfalls. Meet federal and state compensation and record-keeping requirements. Figure wage and overtime amounts for various methods of payment. Understand the laws about tips and tip reporting. Decide which employee benefits to offer. THIS CHAPTER WILL HELP YOU STAFF POSITIONS The bartender’s primary function is to mix and serve drinks for patrons at the bar and/or to pour drinks for table customers served by waiters or waitresses. In a high-volume bar, often referred to as a speed bar, the ability to work quickly and under pressure is essential. © 2011 John Wiley and Sons, Inc. All Rights Reserved STAFF POSITIONS A barback typically relieves the bartender of all chores except pouring the drinks and handling the customers and the cash register. The barback is also a runner or “go-fer” who “goes for” liquors, beers, wines, and other supplies as needed by the bartender. Beverage service at tables is handled by waiters or waitresses, a group collectively referred to as servers. © 2011 John Wiley and Sons, Inc. All Rights Reserved THE WINE STEWARD OR SOMMELIER The wine steward (also called the cellarmaster, winemaster, wine captain, or wine waiter) Presents the wine list at the table. Makes recommendations. Discusses wines with customers. Takes care of serving the wines. A traditional symbol is a tasting cup called a tastevin that hangs from their neck on a cord or ribbon, a cellar key, and sometimes a leather apron. © 2011 John Wiley and Sons, Inc. All Rights Reserved SECURITY POSITIONS This person keeps order, asks for ., enforces dress codes, and .
