Bartender

Manhattan at Times Square•New York, NY

51d•$32 - $43•Onsite

About The Position

The Bartender is responsible for the complete set up, maintenance and cleanliness of the bar area and preparing drinks for all guests and servers. The Bartender must ensure quality service and guest satisfaction in all products and performance at the bar.

Requirements

Must be of legal age to serve alcoholic beverages, according to local state laws.
At least 3 years of progressive experience in a hotel, restaurant or cocktail bar with an established reputation for high-quality cocktails and product curation.
Extensive knowledge of wine and spirits
Flexible and long hours are sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and /or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Ability to stand for the entire shift
Previous bartending experience required

Nice To Haves

TIPS training certified

Responsibilities

Must be able to effectively communicate, both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service-oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manners.
Attend all required meetings and training courses, including but not limited to internal meetings, brand education classes.
Maintain regular and punctual attendance in compliance with Company Standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform, which should be cleaned and always pressed.
Comply with prescribed hotel standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
Must be able to cross-train in other F&B related areas.
Must be able to maintain confidentiality of information.
Must be able to show initiative, including anticipating guest or operational needs.
Perform other duties as requested by management.
Always maintain a friendly and warm demeanor.
Pass periodic menu and service tests
Complete knowledge of POS
Employees must always be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
Process guest checks, collect cash and process credit cards and room charges according to standards.
Prepare syrups and infusions according to recipes provided by the company
Perform opening and closing side work according to standards to ensure that guests are served promptly and efficiently.
Follow all opening and closing checklists as needed.
Prepare beverages and cocktails precisely using jiggers and other measuring tools and according to prescribed recipes.
Serve guests with all food and beverage requirements in a warm, friendly, courteous, and professional manner.
Ensure the work areas are kept clean and tidy.
Carry out cashiering functions by closing checks and servicing the guest.
Replenish all liquor, beer, wine, cocktail batches, paper goods, sodas, waters, juices, syrups, and garnishes as needed in the bar during the shift.
Be familiar with beverages, cocktails and portion control.
Pre-bus bar top removing soiled dishes after each course and empty glassware to the dish pit.
Maintain knowledge of all cocktail recipes including proper glassware and garnish for each.
Maintain complete knowledge of all food and beverage products served in the bar.
Clean up trash, pieces of food or any other type of debris.
Assist in opening and closing side-work as assigned.
Be responsible for unpacking glassware, beer, wine, and liquor deliveries and keeping the storerooms/ walk-in organized, clean and tidy.
Be responsible for collecting all liquor, beer and wine from the storeroom daily
Follow all state liquor laws.
Assist in maintaining beverage cost.
When necessary, retrieve all food items from the kitchen and deliver them to customers according to proper service standards.
Follow prescribed procedures in serving liquor with care to avoid problems with intoxicated guests, and when necessary, report to management.
Ensure overall guest satisfaction.
Assist in the polishing and restocking of glassware needed for the bar in coordination with restaurant steward.
Check CO2 and nitrogen tanks to ensure that they are full and secured properly to the bar.
Build a rapport with guests to build a positive atmosphere and create regular customers.
Complete knowledge of and ability to execute different service styles including a la carte dining, family-style dining, buffet-style dining
Anything else deemed necessary by management to ensure all areas of the workplace are clean and guests are satisfied.
Pass periodic advanced training exams and speed tests
Complete knowledge of inventory software and systems
Collaborate with team members leadership to develop fresh, innovative and seasonally- appropriate new cocktail recipes on a seasonal basis and as needed for events and activations.
Perform frequent inventories, carried out either weekly or monthly depending on the needs of the program.
Knowledge of classic and modern classic cocktails and the ability to guide guests through beverage decisions based on the flavor profile and style of drink they are seeking.
Have a comprehensive understanding of espresso machines, how to dial a machine in, appropriately pull a shot and steam milk while keeping the machine and area around it clean and free of debris.
Carry out bar production and cocktail batch preparation with exact precision and according to recipes.
Have a comprehensive understanding of keg systems including but not limited to batching, connecting, maintaining appropriate psi, and regulating carbonation and the integrity of the cocktails.
Assist beverage and department managers in maintaining beverage cost in line with budget
Participate in pre-shift meetings to educate and inform staff on beverage program offerings.