Bartender (Babou's)

Hôtel Swexan•Dallas, TX

12d•Onsite

About The Position

The Bartender at Babou’s is responsible for serving alcoholic and nonalcoholic beverages and food efficiently and professionally, following Hôtel Swexan training-manual standards and procedures. The role provides attentive, friendly service intended to exceed guest expectations and create a memorable hospitality experience. Babou’s is a late-night lounge and nightclub at Hôtel Swexan, with a dance floor and intimate seating areas; the adjacent Library at Babou’s serves crafted cocktails in a relaxed setting. The bartender helps coordinate day-to-day bar operations, prepares and serves drinks and food, maintains bar cleanliness and equipment, manages supplies and inventory-related tasks, and follows food-safety, sanitation, liquor-law, cash-handling, and cost-control procedures. The position requires close communication with managers and restaurant colleagues, participation in mandatory meetings and training, and a professional, respectful manner with guests and associates. Schedules may vary according to restaurant business needs.

Requirements

TABC certification and Texas Food Handler Certification are required.
Previous experience in a similar setting is required.
An upbeat, outgoing, and positive attitude is required.
A professional demeanor is required.
Excellent customer-service, interpersonal, and communication skills are required.
Ability to work positively in a fast-paced environment and effectively as part of a team.
Basic math skills are required.
Ability to remain on one’s feet and alert for extended periods is required.
Ability to bend, stoop, reach, and lift up to 50 pounds is required.
Working knowledge of spirits, wine, trends, and related beverage items is required.
Must be able to attend mandatory restaurant meetings or training.
Must comply with applicable state liquor laws and sanitation and health requirements.

Nice To Haves

High school diploma or equivalent is strongly preferred.

Responsibilities

Assist other bartenders in monitoring and coordinating the bar’s day-to-day operations and ensure front-of-house standard operating procedures are followed.
Prepare drinks according to proper mix ratios and serve them pleasantly and efficiently.
Greet guests, take orders, serve food and beverages, and provide attentive service that meets guest needs and expectations.
Maintain current knowledge of bar inventory, mixed-drink recipes, wine, cocktails, beer, and relevant beverage items.
Communicate with the restaurant manager, servers, hosts, and other colleagues to support a smooth guest experience; relay guest complaints and comments to the manager.
Maintain bar equipment, materials, utensils, surfaces, and preparation areas; report defects and arrange maintenance or repairs as needed.
Complete daily bar cleaning, preparation, stocking, opening and closing duties, and other assigned side work.
Prepare garnishes, stock refrigerators and wells, wash drink-preparation utensils and equipment, and keep the bar stocked with required tools and supplies.
Prepare beverage requisitions, par and supply lists; check delivery quality and documentation, store supplies correctly, and keep coolers cleaned and stocked to par.
Check food before serving for appearance, temperature, and portion accuracy; replenish bar snacks and clear and wash used items according to safe food-handling procedures.
Follow Hôtel Swexan and HHG beverage standards, departmental policies, state liquor laws, sanitation and health requirements, and proper storage procedures.
Monitor guest intoxication and refresh or limit alcohol service appropriately.
Enter orders accurately and promptly into the computer system, collect payment, follow guest-check and cash-handling procedures, reconcile documentation, and remain accountable for an issued bank.
Minimize waste, measure products accurately, support profitable bar costs, and assist with inventory when needed.
Sign out and return assigned bar keys and complete key-transfer documentation as required.
Attend mandatory restaurant meetings and training; promptly report major product defects or guest issues and take necessary corrective action.
Maintain professional attire, grooming, behavior, and respectful communication with guests and associates.
Work varying schedules as required by restaurant business needs.