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Bartender
Minibar by José Andrés
855 E St NW, Washington, DC, United States
Bartender at Minibar by José Andrés

Bartender at Minibar by José Andrés

Minibar by José AndrésMore Info

Full Time • Hourly (Based on Experience)
Expires: Oct 12, 2019


Requirements

1 year


Job Details

Bartender

Barmini Bartenders are integral to providing exceptional service to bar guests. Bartenders assist the in preparing station, bar and tables for service and keeping on top of guest needs during service. Bartenders clean, stock and polish glassware, stock and organize the coolers and liquor bottles. Strive to exceed our
guests’ expectations and to provide them with nothing less than extraordinary dining experiences.


Essential Functions

Perform set up duties as requested to include bar, side stations, storage areas, food staging area and folding napkins.

Restock bar and back up coolers with liquor, wine, glassware, beer, ice, water, garnishes and other items as needed.

Polish glass and silver for guest service.

Ensure bar, bar tables, stools and floors are free from debris.

Keep bar and tables clean and clear. Scrape and stack dirty dishes onto service trays making as little noise as possible.

Transport dishes and other tableware to kitchen for cleaning.

Clean up spilled food, drink and broken dishes, and remove empty bottles and trash.

Assist bartenders by offering refills on non-alcoholic beverages when needed.

Produce fresh juices as needed.

Keep beverage storage areas neat and organized.

Change kegs and bag in the box as needed. Inform management of inventory changes.

Perform general cleaning tasks while adhering to health and safety standards.

Perform other duties as requested, such as cleaning unexpected spills and executing special guest requests.



Requirements

Basic understanding of knife handling skills.

Must be able to speak clearly and understand basic English to facilitate the communication process.

Knowledge of appropriate table settings and service ware.

General knowledge of menu items and service procedures.

Ability to take direction.

Ability to work in a team environment.

Ability to work calmly and effectively under pressure.

This position will spend 100% of the time standing, walking and c limbling stairs with food items and dishes.

Must be able to stand and exert well-paced mobility for up to 8 hours in length.

Must be able to exert well-paced ability in limited space.

Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

Must have the ability to bend, squat and lift up to 50 lbs., including, but not limited to, lifting trays of food or food items on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis.

Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.

Requires manual dexterity to use and operate all necessary equipment.



Level

Department: Service

Non-exempt, hourly paid position. Tips at guest's discretion.

Reports to and works under supervision of General Manager and Restaurant Managers.


Compensation details

Tips, Options for medical benefits and Retirement


Required Skills

Craft Cocktail knowledge

Food & Wine Pairings

Inventory

Spirits/Cocktails Knowledge

Wine Knowledge



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New American

Fine Dining

Part of José Andrés ThinkFoodGroup

minibar by José Andrés is a study in avant-garde cooking and one of the nation's most exciting dining experiences. An imaginative menu offered in an intimate setting, the creations combine art and science as well as tradition and technique. Here you will be taken on a culinary journey. Each bite is designed to thrill the senses by pushing the limits of what we have come to expect, and what is possible from food.

Now introducing barmini, José's culinary cocktail lab in the space adjoining minibar. More than one hundred artisan cocktails are crafted and served with the same care and attention to detail as the dishes at minibar.

As the center of culinary research and development for ThinkFoodGroup, minibar is also the creative testing ground for all of José's concepts and projects. Working alongside José for more than six years, Chef Ruben García leads the Research and Development team with Chef Aitor Lozano, both alumnae of elBullí.

(202) 393-0812

Awards
CaptainLine Cook