Reports to: Lead Bartender/ Floor Managers/ Bar Director/ AGM/ F&B Director

The Bartender’s job is just that; to tend the bar. You are one of the first interactions that a guest has and often one of the last.  You must be able to create unique and personalized guest experiences for all: from guests who are dining at the bar, to guests who are grabbing a quick drink after work.  Bartenders must possess leadership skills, be personable with guests and be able to anticipate their needs- working with a warm, knowledgeable & noticeably appreciative demeanor. It is the responsibility of the Bartender to coordinate bar activities to achieve the restaurant’s common goal of guest satisfaction. The Bartender must be able to cooperate with Managers and co-workers as this role is integral to the success of the restaurant. Above all, the Bartender must always lead by example.

CANDIDATE REQUIREMENTS

• Must have 2 years + experience in a fast paced cocktail-centric environment as a Bartender 
• Must be able to lift & a carry at least 50 pounds
• Must be able to stand for long periods of time
• Must be comfortable with repetitive motions (such as walking, bending & standing)
• Must be knowledgeable of Industry critics & awards
• Must be knowledgeable of classic and modern cocktails
• Must be knowledgeable of liquors: how they are made, brands, regional specifics
• Must have full schedule availability
• Must be able to take constructive criticisms and work well in a team dynamic

JOB RESPONSIBILITIES

• Keep staff abreast of beverage changes on the cocktail list, specifically regarding staff education
• Know how to complete the bar set up/ break down
• Know how to stock the bar properly including any and all bottles (soda, liquor, wine, etc)
• Know about and defend the brand
• Know and be able to identify table and seat numbers 
• Know how to and be able properly carry and clear glasses
• Know how to clear with trays and carry a tray properly 
• Understand when it is appropriate to refill/not refill water glasses at a table 
• Maintain station cleanliness, including all bar tops
• Be willing and able to perform the sequence of service 
• Know markings and be able to mark tables/bar seats
• Be knowledgeable of the menu:  food shpeals, ingredients, sources, allergies & preparation
• Be knowledgeable of the beverage: 

• Cocktail list- drinks, specs, flavor profiles  
• WBTG facts- producer, varietal, region, vintage, flavor profiles
• Beers/ Liquors/ Liqueurs 

• Possess a working knowledge of classic and modern cocktails and be able to quickly and accurately create these cocktails
• Know how to produce the many infusions, batches, tinctures, and other mise en place that are required to complete all drinks on the Cocktail list
• Know the proper standard for opening bottles of wine and serving them
• Know how to and be able to properly serve cocktails, WBTG, coffee & tea
• Have working knowledge of wine list 

SERVICE RESPONSIBILITIES

• Be warm, knowledgeable and noticeably appreciative
• Accommodate guests by making each individual feel welcome
• Provide friendly, knowledgeable, attentive wine service for our guests
• Act professional and accommodating and always maintain composure 
• Identify and report problems to management immediately 
• Be aware of service flow, dining timing, and adjust for each guest’s individual needs 
• Implement and follow steps of service
• Oversee activities of your team in the station

JOB DUTIES 

• Clock in for your shift (after you have changed into your uniform) 
• Be on duty and in uniform at scheduled time
• Oversee the setting of the bar tops according to seating plan/reservations
• Complete side work
• Attend pre-shift meeting, as your scheduled shift requires 
• Implement and follow steps of service
• Assist in dining room activities as required 
• Complete closing side work
• Complete any necessary closing paperwork/ tip sheet