Bartender

Role: Bartender

FLSA Status: Non-exempt

Reports To: General Manager

Key Relationships: General Manager, Director of Operations, Hourly Team Members, Service Members

Position Summary

Bartenders are responsible for all aspects of the guest experience at the bar, including greetings, menu sales, bar maintenance, overall guest satisfaction and happiness, fond farewells and maintaining a general command of the food and beverage menu. Bartenders work to prepare and serve consistently excellent beverages to guests either directly at the bar or through serving staff; provide impeccable hospitality to each of our clients, working specifically with each individual need to curate the best experience possible.

Service

• Prepares and serves alcoholic and non-alcoholic beverages in accordance with standard recipes.
• Checks identification of all customers who appear under 30 to verify they are of legal drinking age prior to serving them.
• Maintains warmth and hospitality in all correspondence with guests.
• Completes opening and closing side work checklist for shift daily.
• Helps guests to make selections from food and beverage menus, suggests courses and pairings, explains any off-menu dishes, answers all food preparation questions.
• Takes orders from guests, ensuring 100% accuracy when entering orders into POS.
• Communicates with the kitchen to manage timing of courses, any guest feedback, etc.
• Deals with guest complaints by finding a way to say yes; involves the manager on duty as needed.
• Processes guest payments in timely, accurate manner.
• Processes financials on shift-by-shift basis, including submitting accurate cash sales.
• Accurately reports cash and credit card tips and contributes to tip pool as applicable.
• Updates knowledge and skills by participating in staff training opportunities.
• Is a team player—supports and assists fellow team members whenever possible.
• Completes other duties as assigned by management. 
• Communicates all necessary guest information with the team to set everyone up for success (allergy alerts, VIPs, special requests, celebrations, etc.).

Sanitation, Hygiene, and Safety

• Maintains sanitation to Department of Health standards; keeps work area clean and organized. 
• Maintains and strictly abides by state sanitation/health regulations and restaurant requirements and procedures.
• Maintains complete knowledge of correct maintenance and use of equipment; uses equipment and tools only as intended, properly and safely.
• Inspects the cleanliness and organization of the line and workstations; rectifies any deficiencies.
• Inspects the cleanliness and working condition of all tools, equipment, and supplies, ensuring everything complies with standards.
• Informs manager on duty immediately of any DOH or OSHA/workplace safety violations.
• Maintains proper storage procedures as specified by Department of Health requirements.

Guest Engagement 

• Commits to passionate, intense, uncompromisingly high-quality hospitality and guest experience.
• Consistently executes food, beverage, service, and hospitality that aligns with the One Cornelia brand.
  
  

Additional Skills and Responsibilities

• Exudes excellence in hospitality both for internal and external guests.
• Excellent time management, organizational, and problem-solving skills.
• Proficient in a variety of technology systems, especially POS systems.
• The ability to define and effectively solve a variety of changing situations under stress.
• Passion for exceptional hospitality, food, and beverages.
• Ability to thrive in a fast-paced environment; ability to adapt to changing circumstances.  
• Flexible work schedules, including nights, weekends, and holidays.
• May be required to lift, carry, push, or pull heavy objects up to 50 lbs.
• Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended periods of time.
• Working in an environment that may be exposed to hazardous situations and conditions that produce cuts or minor burns.
• Exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
• Sometimes wear protective and safety attire, such as gloves.
• May work near contaminants and hazardous equipment.

Preferred Experience

• Minimum 2 years’ experience bartending in a high-volume restaurant.
• TIPS certification required.
• New York City Food Protection Certificate (Food Handler’s) or ServSafe Certification preferred.