Auto Generated UID (For Official Use Only):
25-05-23376944432
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-3011
Work Days Per Week:
Not Applicable
Work Hours Per Week:
30
Estimated Work Hours Per Day:
5
Hourly Work Schedule Per Day:
Mon-Wed 10:30 am - 2:30 PM
Fri-Sat 5 PM-10PM
Are Hours Per Day Flexible?:
Yes, hours are flexible.
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
05/27/2025
Closing Date of Announcement:
06/03/2025
Anticipated Start Date of Employment:
06/10/2025
Anticipated Closing Date of Employment:
05/31/2026
Number of Job Openings:
1
Job Location:
Saipan
Job Location Address:
Beach Road, San Jose
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Yes, overtime rate calculated at 1.5x per hour
Payroll Deductions:
State Income Tax, Social Security (FICA)
Job Qualification Requirements:
HIGH SCHOOL GRADUATE. MINIMUM 12 MONTHS
EXPERIENCE IS REQUIRED. MUST BE 21 YEARS
OR OLDER. KNOWLEDGE AND EXPERIENCE TO
PREPARE MIXED/FROZEN DRINKS ARE NEEDED
FOR THIS OCCUPATION. MUST BE WILLING TO
WORK FLEXIBLE HOURS. FRIENDLY AND POLITE
COMMUNICATION SKILL IS NEEDED.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Tools and supplies are provided without any charge or
deposit by the employer.
Job Posting Type:
New
Visa Type:
Not Applicable
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed by DC. 05/27/2025
Take beverage & food orders from serving staff or directly from customers and serve them. Mix ingredients, such as liquor, soda, water, sugar and bitters to prepare cocktails and other drinks. Check identification of customers to verify age equirements for purchase of alcohol. Clean glasses, utensils and bar equipment. Attempt to limit problems and liability related to customer's excessive drinking by taking steps such as persuading customers to stop drinking, ordering taxis or other transportation for intoxicated patrons. Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins and straws. Clean the table after Customers/patrons. Clean dining area by sweeping and mopping in the morning before open and/or at night before closing. Wipe the tables, bar counters, condiments bottles and jars. Refill condiments as needed.
