Required Years of Experience
3 years
Job Details
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Maintains a cheerful, courteous disposition and a neat, clean and professional image
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Guides, teaches, motivates and encourages team members to follow recipes as well as bar, service, safety and sanitation standards
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Encourages healthy communication and strong teamwork across entire team
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Executes effective and respectful communication to all team members, including leadership
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Attends manager and beverage meetings as needed
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Receives, stocks and organizes orders as needed and bundles invoices for superiors
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Responsible for periodic bar inventory
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Leads with the creation and implementation of new cocktails, event packages, wine, beer and liquor menus, POS edits and communication to team members
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Helps roll out and oversee bar program assets at events, tastings and other curated packages
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Helps maintain quality and cleanliness standards
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Focuses on improving bar costs (ensure proper rotation, utilization and inventory to ensure minimum waste)
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Assists with relaying structure and execution of side work by all bar team members
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Conducts as-needed bar and floor training within spirits, wine, beer and cocktail categories
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Works in a front-of-house supervisor capacity, as needed including floor shifts as MOD
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Helps create and coordinate larger scale continued education opportunities for team members
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Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action when necessary
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Performs other administrative tasks as will be communicated by superiors
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Adheres to all company safety and sanitation policies and procedures
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Assists other team members as needed or when business needs dictate
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Makes necessary edits to cocktail, wine and beer pages on menu software and prints menus as needed
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Oversees liquor purchasing and limited cocktail program at PQM (ensures batched cocktail quality and quantity)
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Has a minimum of annual quarterly visits (or as needed) to Publican Tavern O’Hare for oversight, training and new cocktail implementation
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Works with Chef and GM for wine/bev/cocktail pairings as needed for special menus and events
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Ensures that bar is fully prepped, stocked and ready for service prior to opening
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Works with GM/AGM on bartender training
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High School Diploma or GED graduate
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ServSafe Certification required
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BASSET Certification required
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Ability to handle stress under pressure
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Willingness to maintain a clean, healthy, and safe working environment
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Ability to coordinate multiple activities with attention to detail
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Ability to work independently, with minimal supervision
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Ability to work a flexible schedule
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Ability to be flexible with job demands and open minded when being asked to complete tasks
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Ability to operate and use all equipment necessary to run the restaurant
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Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
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Ability to work varied hours/days as business dictates
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Ability to stand for up to 8-10 hours a day
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Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
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Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
Compensation Details
Compensation: Hourly ($11.02 - $22.00) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program
Required Skills
Cheerful and Courteous Disposition
Strong Communication Skills
Team Leadership
Inventory Management
Menu Creation and Implementation
Training and Education in Spirits, Wine, Beer, and Cocktails
Safety and Sanitation Standards
Ability to Handle Stress Under Pressure
Read more
American
Casual Dining
5 Employee RecommendationsSee Details
Part of One Off Hospitality Group
From the team that created Blackbird and avec restaurants, The Publican is a beer-focused restaurant located at 837 W. Fulton Market in Chicago. Executive Chef Paul Kahan and Chef de Cuisine Dennis Bernard craft an eclectic menu inspired by simple farmhouse fare in a space evocative of a European beer hall. Designed by James Beard Award-Winner Thomas Schlesser, The Publican features the same simple lines and strong design elements that made the architect’s long-time partnership with Design Project Manager/Partner Donnie Madia so successful. A partnership between Executive Chef Paul Kahan, Donnie Madia, Terry Alexander and Eduard Seitan, The Publican anchors the burgeoning Fulton Market District.