Required Years of Experience
2 years
Job Details
Role Summary:
The Bartender makes and serves drinks to bar guests and servers, serves alcohol responsibly, and keeps the bar stocked and clean.
Responsibilities- Set up and stock the bar: garnishes, juices, ice, glassware, and liquor
- Make cocktails, beer, and wine service to recipe and pour standards; fill server drink tickets promptly
- Greet bar guests, take food and drink orders, and handle payments accurately in the POS
- Check ID for anyone who appears under [30/35]; refuse service to minors and visibly intoxicated guests; follow incident procedures
- Know the menu, drink specials, and allergens, and make recommendations
- Count the drawer and complete bar inventory and closing checklists
- Keep the bar, equipment, and glassware clean and sanitized
- 2+ year of bartending experience preferred
- Responsible alcohol service certification (e.g., TIPS) preferred
- Knowledge of classic cocktails, beer, and wine
- Accurate cash handling and friendly guest service
- Stand for 8+ hours; lift up to 50 lbs (kegs and cases may require help)
- Work in a fast-paced, loud environment
This is a tipped position. Big Trouble takes a tip credit under the New York Hospitality Industry Wage Order (12 NYCRR Part 146), so part of the minimum wage is met through tips.
- Your cash wage plus tips must equal at least the full minimum wage every week. If they fall short, [Restaurant Name] pays the difference.
- On any day you spend more than 2 hours, or more than 20% of your shift, on non-tipped work, you will be paid the full minimum wage for that day.
- You keep all tips you receive, apart from participation in the restaurant's written tip-sharing or tip-pooling policy. Managers and owners do not share in tips.
- Before you start, you will receive written notice of your pay rate, the tip credit, and your regular payday.
Big Trouble is an equal opportunity employer.
Compensation Details
Compensation: Hourly ($11.35) plus tips
Required Skills
Ability to work in a fast paced environment
Strong Communication Skills
Attention to Detail
Customer Service Orientation
Ability to Multitask
Problem Solving Skills
Teamwork
Time Management
Read more
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Upscale Casual
The first independent venture from restaurateur Joseph Johnson, will open in the West Village on Wednesday, November 18, pairing the easygoing spirit of a neighborhood diner with French rotisserie cooking.
Located on Seventh Avenue South, Big Trouble takes its name from the way a good day can get away from you: lunch turns into dinner, dinner turns into drinks, and suddenly, you’re in big trouble. The restaurant is built for exactly that sort of day, with a dedicated bar, 40-seat outdoor patio, and moody 30-seat private dining room hidden downstairs to follow.
Big Trouble marks Johnson’s first independent project after 15 years working across New York’s restaurant industry, with Chef Sam Pollheimer leading the kitchen. The two first worked together at Roberta’s, where Johnson oversaw operations and Pollheimer recently led the culinary program, before joining forces on Big Trouble.
