Required Years of Experience
3 years
Job Details
Situated in San Francisco’s historic Presidio National Park, on the South Western Corner of the Main Parade Lawn, Chef Laura Ozyilmaz and Chef Sayat Ozyilmaz are the Co-Executive Chefs at Dalida.
We built Dalida on the hospitality, culture, fresh ingredients and familiar flavors of the Eastern Mediterranean. Our food is best enjoyed shared across the table. The legacy of Istanbul, once Constantinople, is greater than meets the eye. It's the palace and the countryside, the business and cultural capital. It's a little Turkish, a little Greek, Armenian, Jewish, Arabic and Persian. From the Eastern-most to the Western-most point of the Western world, we tell a story of an Istanbul that could have been, a story of the Eastern Mediterranean that manifests itself in San Francisco, a city also built on seven hills, one that welcomes, empowers and celebrates all that want to be here.
To us, a great flavor is like a magnet. An occasion on its own that brings people together. A delightfully curated way of expression. A melting pot of love, life and laughter. A little touch of nostalgia and a whole bunch of inspiration. From imagination to bon appetits.
Where familiarity meets creativity. Which is that Dalida is all about.
WHO YOU ARE
A motivated, organized, and charismatic individual seeking a rewarding position. You are inherently hospitable, infinitely curious, and most importantly KIND. Your restaurant experience is varied and you are passionate about food and beverage, people and hospitality. You perform well under pressure and have an desire to keep learning. You want the opportunity to make your mark and contribute.
OUR VALUES
Integrity, Humility, Team Spirit, Empathy, Focus and Dynamicism
RESPONSIBILITIES
Bartenders are responsible for exceeding guests’ expectations by providing efficient, friendly guest service. Teamwork, enthusiasm, food and beverage knowledge, the ability to multitask and a high energy level are necessary for success in this position.
Essential Functions, Key Responsibilities and Duties
- 3+ years of experience as bartender in an upscale high-volume restaurant
- Strong interpersonal skills and a team player personality
- A strong understanding of wine varietals, craft and classic cocktails
- Explains in detail food & beverage menu items, making recommendations based upon guest preference.
- A genuine eagerness to provide exceptional hospitality to all guests
- Willingness to take direction and desire to learn and grow within the industry.
- Professional, polished, and personable demeanor
- Responsibly serving alcohol and accurate cash handling are a must
- A strong desire to be a part of a dynamic team.
Compensation Details
Compensation: Hourly ($19.18) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Commuter Benefits, Dining Discounts
Required Skills
Strong Work Ethic
Ability to Work Under Pressure
Attention to Detail
Customer Service Orientation
Problem Solving Skills
Ability to work in a fast paced environment
Physical Stamina
Team Collaboration
Read more
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We built Dalida on the hospitality, culture, fresh ingredients and familiar flavors of the Eastern Mediterranean. Our food is best enjoyed shared across the table. The legacy of Istanbul, once Constantinople, is greater than meets the eye. It's the palace and the countryside, the business and cultural capital. It's a little Turkish, a little Greek, Armenian, Jewish, Arabic and Persian. From the Eastern-most to the Western-most point of the Western world, we tell a story of an Istanbul that could have been, a story of the Eastern Mediterranean that manifests itself in San Francisco, a city also built on seven hills, one that welcomes, empowers and celebrates all that want to be here.
We invite guests to follow the principle of “little little in the middle,” savoring an assortment of mezes while enjoying lively conversation with companions.
In addition to sourcing responsibly from nearby farms and purveyors and collaborating with local artists to decorate the restaurant’s interior, the team also works to select products with the lowest ecological footprint. In particular, they are committed to building flexible and plant-forward menus that give diners the option of having a fully vegetable-driven experience. Dalida’s team also strives for full utilization of ingredients, candying spent walnuts from their homemade nocino or making stock from limes that have already been juiced. Products that don’t get used go back into the park’s compost structure and are ultimately used to enrich the community garden where the chefs grow a number of their ingredients. And because they are leasing the space from the Presidio, proceeds from the restaurant also go towards supporting a national park site.
Of course, we put a great deal of thought into the food, beverages, music, design, and all the other details. However, the business of restaurants is all about the people who make it happen, and we put our team at the heart of this concept.
Awards / Distinctions
2025
20252024
2023
