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Doves Luncheonette Head Bartender/Supervisor at Dove's Luncheonette

Dove's LuncheonetteMore Info

Full Time • Hourly (Based on Experience)
Expired on May 20, 2019

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Requirements

1 year


Job Details
JOB DESCRIPTION

TITLE:  Head Bartender/Supervisor
RESTAURANT:  Dove’s Luncheonette
REPORTS TO:  General Manager
FLSA:  Non-Exempt

Position Summary Head Bartender/Supervisor is a team member that oversees bar operations and curates the beverage program focusing on spirits, wine & beer, in conjunction with the Beverage Consultant and General Manager, at Dove’s Luncheonette in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.
 
Essential Duties and Responsibilities 
The essential functions include, but are not limited to the following:
  • Lead in the creation and development of specialty cocktails
  • Maintain the beverage lists with consistency and attention to detail
  • Always maintain a positive and team-oriented demeanor. 
  • Communicate effectively and respectfully with all service team members, both front and back of the house.
  • Leads staff tastings and spirit trainings.
  • Attends vendor tastings for proper purchasing.   
  • Maintains bar and inventory of supplies, as well as a clean and organized bar and storage areas.
  • Works with Beverage Consultant to train Bartenders for daily operations, as well as to foster creative input by bar team, not only upon hire but for continued education and development.   
  • Responsible for receiving and stocking beverage deliveries each week. 
  • Collect and enter product invoices for tracking purposes, in order to maintain desired profit margins.
  • To be proficient in Chef-Tek and Avero for menu costing and monitoring. 
  • Ensure efficiency and profitability while maintaining creativity and uniqueness in the beverage program
  • Maintain liquor room and FOH area, including changing light bulbs and supplies as necessary
  • Prepare and discuss bar notes for daily pre-shift meetings
  • Closing the bar approximately 3 times per week, conducting some, not all, Manager closing duties in the office and monitoring staff, locking up
  • Update beverage menus and corresponding POS to reflect all changes, changes must be submitted directly to General Manager in order to make sure the menu is current.    
  • Monitoring bar supplies and oversee use to ensure minimum waste.
  • Stay educated on industry trends and offerings from other local establishments.
  • Cultivate and organize beverage-related events (with the assistance of chefs and management)   
  • Supervises staff in terms of guest service, cleaning, and repairs to restaurant and grounds.
  • Guides, teaches, motivates staff to follow recipes, encourage healthy communication throughout team, follows guidelines set by management, and encourages Bar and floor staff to act as a team.
  • Conduct staff tastings and coordinate larger scale continued education opportunities for staff, while working alongside Big Star’s coordinator to facilitate tastings.
  • Work closely with PR and marketing directors for social media purposes and press opportunities.
  • Manages music during daily operations to ensure variety and ambient appropriateness.
  • Curates promotions and staff trips, along with General Manager and Beverage Consultant
  • Ensures great communication with Big Star, The Violet Hour and Anker staff.
  • Promotes cooperative effort, a team spirit, and good morale among employees.
  • Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them when needed, while always informing General Manager of issues if not present.
  • Have strong communication with Beverage Consultant, FOH & BOH Managers and Supervisors to communicate any issues, concerns, or ideas.
  • Participate in training about standardized policies (fire, hygiene, health, safety, employee handbook, etc.) and confers weekly with owner management about restaurant operations.
  • Has a strong understanding of company background and the philosophy.
  • Performs other work-related duties as assigned.
Minimum Qualifications (Education, Experience, Skills)
  • High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals, prepare costing, and prepare computer reports as required
  • Bartending skills, able to make, prepare, study and discuss cocktails
  • Previous restaurant experience required.
  • Previous management experience preferred
  • Serve Safe Certification required.
  • Basset Certification required.
  • Willingness to work mornings, evenings and weekends as required.
  • Strong communication skills to train and motivate employees.
  • Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule.
Physical Demands and Work Environment 
The work that restaurant managers do is both physically and mentally demanding. They are on their feet much of the time. Managers must work well under pressure and exercise tact and patience when dealing with employees and customers. Restaurant managers in this position typically work forty hours a week. However, because the restaurant serves the public and is open seven days a week, and a minimum of 3 services each day, managers may work long, irregular hours. Any overtime beyond average work week must be approved by General Manager. Any work hours outside normal workweek (emails, phone calls, texts) must be submitted for compensation.
 
The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This position requires employees to work in close quarters with other employees and/or guests which may result in physical, non-sexual contact with other employees and/or guests.  While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 25 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.

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