Bartender

SUMMARY: 

Bartenders are primarily responsible for the seamless execution of greeting guests at the bar, guiding them through the ordering process, preparing cocktails, beverages per standard operating guidelines set forth in the bar manual, Uses appropriate garnishes, barware, glassware, and recipes for all beverages. Oversees bar maintenance. Always maintain a clean and organized bar. Keeps bar area supplied in glassware, soda, garnishes, etc.  

RESPONSIBILITIES:

• Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles  
• Complete understanding of the cocktail program of the Main Bar as well as L’Atelier by MILA bar program, have knowledge of the spirits available, their pricing, history and flavor profile  
• A complete understanding of the wines-by-the-glass program, pairings.  
• A Working understanding of the cellar, proper wine service; decanting, appropriate use of glassware; Possess a strong knowledge of the beer and N/A program  
• Complete knowledge of dining service standards in relation to guests dining at the bar.  
• Knows how to operate the cash register correctly.  
• Cashes out all server banks and reconciles paperwork each night.  
• Conducts thorough bar inventory writing down the amount of all products-juice, soda, napkins, condiments, and dry goods.
•  Completes inventory form accurately. Assists with the stocking of all liquor, beer, wine, and N.A. beverage products. 
• Assists with orders and requisitions for the bar.  
• Communicates all 86’d items to managers in a prompt manner.  
• Control the amount of alcohol served, so that guests do not become intoxicated.  
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.  
• At the start of each shift check daily prep list to ensure it is complete and sufficient prep product is available.  
• Understand and comply consistently with our standard portion sizes, batching/cooking methods, and quality standards and bar rules, policies, and procedures.  
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.  
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.  
• Attending employee meetings and communicating suggestions for improvement as needed.  
• Handle, store and rotate all products properly.  
• Understand and comply with Company Policies.  
• Promptly report equipment and food quality problems to Management team  
• Always maintain positive co-worker and guest relations.  
• Maintain and strictly abide by State sanitation/Health regulations and company standards.  
• Follow prep work as specified by the Manager or Supervisor.

SKILLS AND QUALIFICATIONS:

• A minimum of 3-4years of experience in high volume, elevated dining restaurant, recognized cocktail bar/lounge  
• Must be detail oriented and possess effective communication and written skills.  
• State complaint food handling certificate  
• Ability to multi-task.  
• Must be a team player.  
• Self-motivated and performance driven.  
• Professionalism and courtesy.  
• Remain in stationary position for up to 8 hours throughout work shift.