Auto Generated UID (For Official Use Only):
26-05-15611277940
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-3011
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
7
Hourly Work Schedule Per Day:
From Monday to Friday at 08:00am to 3:00pm
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:
05/15/2026
Closing Date of Announcement:
06/05/2026
Anticipated Start Date of Employment:
10/01/2026
Anticipated Closing Date of Employment:
09/30/2027
Number of Job Openings:
8
Job Location:
Saipan
Job Location Address:
Chalan Pale Arnold, Garapan Village
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Yes, overtime rate calculated at 1.5x per hour
Payroll Deductions:
Social Security (FICA), Medicare Tax, Other Payroll Withholdings
Job Qualification Requirements:
Knowledge in mixing ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other
drinks.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
*Basic hour rate : $8.01 to $8.01
*Overtime rate per hour : $12.01 to $12.01
*Must have 6 months’ work experience relevant to the job duties.
*Education = None
*Training= None
*JNL Corporation dba Savory Bistro Cafe will provide workers at no charge all tools, supplies, and equipment required to perform the job duties.
*EMPLOYMENT BASIS & DURATION: This job opportunity is for a temporary, full-time position beginning October 01, 2026 and ending September 30, 2027. WORK HOURS: Employees hired under this announcement will work on full time employment of at least thirty-five (35) hours per week. THREE-FOURTHS GUARANTEE: Workers will be offered employment for a total number of work hours equal to at least three fourths of the workdays of the total period that begins with the first workday after the arrival of the worker at the place of employment or the advertised contractual fist date of need, whichever is later, and ends on the expiration date specified in the work contract or in its extensions, if any. INBOUND/OUTBOUND TRANSPORTATION ANDSUBSISTENCE: The employer shall pay for all inbound transportation and subsistence from the place of recruitment to the place of work. Upon completion of the work contract, or where the worker is dismissed earlier, the employer will provide or pay for worker’s reasonable costs of return transportation and subsistence back home or to the place the worker originally departed to work, except where the worker will not return due to subsequent employment with another employer or where the employer has appropriately reported a worker’s voluntary abandonment of employment. PROVISION OFTOOLS, SUPPLIES AND EQUIPMENT: Employer will provide workers at no charge all tools, supplies, and equipment required to perform the job duties . RECRUITMENT INFORMATION: Applicants may apply at our office, located at Chalan Pale Arnold Garapan Village, PO Box 10001 PMB 1466 Saipan, during working hours Mondays to Fridays from 8:00 a.m. to 5:00 p.m. Applicants may also obtain application forms and submit along with their resume via email to jnlcorporation.spn@gmail.com. For further information regarding this JVA please call at (670 234-7873 or email jnlcorporation.spn@gmail.com and at CNMI Department of Labor website at www.labor.cnmi.gov.
Job Posting Type:
Renewal
Visa Type:
CW-1
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed 5/15/26. MC
Clean glasses, utensils, and bar equipment. Process customer bills or payments Balance cash receipts. Check identification of customers to verify age requirements for purchase of alcohol Clean bars, work areas, and tables. Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation Take beverage orders from serving staff or directly from patrons. Serve wine, and bottled or draft beer. Slice and pit fruit for garnishing drinks. Plan, organize, and control the operations of a cocktail lounge or bar. Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins and straw Coordinate activities of food service staff
