POSTION OVERVIEW: As the primary contact with guests at the bar, the Bartender is responsible for selling, preparing and serving mixed beverages, wine and food. Duties include preparing and serving beverages, overseeing bar maintenance, making menu suggestions, delivering food and drinks, describing the dishes to guests, recommending wine selections, monitoring guest satisfaction, and managing inventory. Must be pleasant, conscientious, and professional with an extensive knowledge of mixology, product, and alcoholic beverage selections. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.

GENERAL EXPECTATIONS:

• Understand and perform job duties to the expectations of TableOne Hospitality's Service, Food, Beverage, and Wine manuals.
• Executes and facilitates service in cooperation with other Bartenders, sommeliers, and managers.
• Takes and makes beverage orders in an accurate and timely manner.
• Welcomes all guests and ensure guests receive responsive, professional, and gracious service at all times.
• Answers any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.
• Liaises with server to ensure communication at all times about wants and needs of guests.
• Understands any changes in the menu, dietary restrictions, food allergies, etc.
• Maintains a clean, safe environment all times in the bar (front bar, back bar, well, floor).
• Fully understands and complies with all federal, state, county and municipal regulations that pertain to health, safety, and when serving alcohol.

WHAT YOU BRING TO THE TABLE:

• 3+ years of fine dining mixology experience.
• Knowledge of service and food and beverage, generally involving at least 3 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions.
• Cleanliness, organization, and the ability to work well in a team situation are crucial to this position.
• Extensive food and wine knowledge
• Must be of minimum age to serve alcohol.
• Applicants must possess a strong dedication towards learning, and motivation to progress in a fine dining environment. 
• Possess excellent basic math skills and have the ability to operate a point of sale system and Microsoft based computer systems.
• Familiarity with Microsoft Office Suite of products and strong financial acumen.
• Must be impeccably groomed, maintain good hygiene, good posture, and have required uniform and tools.
• Responsive to constructive feedback from Management.

GROOMING: All employees must maintain a neat, clean and well-groomed appearance per TableOne Hospitality standards outlined in the Employee Playbook.

LANGUAGE SKILLS: Ability to communicate effectively with management, guests, and staff.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by the employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Most work tasks are performed indoors. Temperature is moderate and controlled by venue environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• 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 to maneuver between functions occurring simultaneously.
• Must be able to lift trays of food or food items weighing up to 20 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely 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.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• While performing the duties of this job, the Bartender regularly required to stand, walk, sit, talk and hear. Frequently it is required to use hands and arms to reach, handle or feel objects, tools or controls and it is occasionally required to stoop, kneel, crouch, or crawl.
• Must be able to lift and/or move up to 40 pounds on a regular or continuing basis.

COMMENTS: This job description is not an exclusive or exhaustive list of all the job functions that this position may be asked to perform from time to time.

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings is required.

TableOne Hospitality and its affiliates are an Equal Opportunity Employer dedicated to non-discrimination in employment and will consider qualified applicants with criminal histories in a manner consistent with the requirements of AB 1008, California Fair Employment and Housing Act (FEHA), San Francisco Fair Chance Ordinance, and all other local, state and federal laws.