Bartender (Part Time) - Hotel Vin

Coury Hospitality•Grapevine, TX

18d

About The Position

Bartenders possess great ability to prioritize, multitask and communicate effectively. They have extensive spirits knowledge and an inspired understanding of how different flavors balance each other in cocktails. Bartenders are responsible for delivering exceptional drinking and dining experiences at the bar, producing all cocktails and beer for the dining room and bar, all while remaining attentive and hospitable to the guests in front of them. Must be able to create a friendly, welcoming environment and respond to all guests with a cheerful, helpful attitude with the goal of maximizing and enriching the guest experience.

Requirements

Must maintain applicable Kansas License.
Must be age 21 or above.
Outgoing personality, positive attitude and strong communication skills.
Must be knowledgeable of wine and beverage brand selections, drink garnishes, prices, etc. Comprehensive knowledge of wines by the glass and growing knowledge of wines by the bottle.
Comprehensive knowledge of the inspiration, ingredients, and technique used in all house cocktails. Complete understanding of standardized recipes for classic and contemporary cocktails.
Open to trying new food and drinks.
Able to confidently make food and beverage pairing recommendations.
Knowledgeable of pre-check register operation. Possess basic math skills and have the ability to handle money.
Knowledgeable of computer operations and ordering procedures.
Knowledgeable of basic sanitation.
Ability to effectively communicate with co-workers and supervisors.
Ability to think and communicate clearly in high pressure situations.
Ability to maintain excellent attendance and punctuality.
Previous bartending, serving and/or customer service experience.
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 40 pounds.
Closed toe, non-canvas and non-skid soled shoes.

Responsibilities

Observe customers as they enter the bar area and ensure they are greeted promptly and properly and seated in a friendly manner (within 1 minute of approaching the bar).
Present drink menus, make recommendations and answer questions regarding beverages. Take beverage orders from guests and servers. Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes. Upsell drink specials and food items as directed by management.
Execute wine service when necessary.
Check in regularly with every guest to ensure satisfaction with food and drinks.
Communicate all allergy and dietary restriction information clearly on tickets.
Take tables in the bar or dining room, as assigned by management.
Record drink orders accurately and immediately into the Point of Sale (POS) system.
Accept guest payment, process credit card charges and make change (if applicable).
Learn the names of patrons and personally recognize our regulars.
Provide gracious and professional service in an efficient manner. Conduct oneself in a professional manner with the awareness that all actions and communications are within guests’ view.
Respond promptly and courteously to any requests or problems.
Report any equipment or bar maintenance problems to Manager.
Maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages. Keep bar properly stocked at all times.
Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
Assist the restocking and replenishment of bar inventory and supplies.
Maintain a professional appearance and uniform standards.
Keep open communication and assure harmonious relations between FoH, BoH and hotel staff. Develop and promote a positive teamwork attitude with all co-workers.
Give every guest a sincere thank you and farewell.
Follow and maintain established standards of sanitation and all systems, procedures of the Company. Additional tasks and responsibilities may be assigned at the discretion of the manager.
Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.