Front of House: Des Moines

Big Grove Brewery•Des Moines, IA

9d•Onsite

About The Position

Our Front of House team is accountable for providing amazing experiences for our guests. This is achieved through what we call Relentless Hospitality. Our Front of House positions should exuberate our hospitality standards. For new store openings, please indicate in your interview which FOH role you are most interested in. The roles are listed below with the exception of host. If you are interested in hosting, please find the taproom host job requisition and apply there. As a standard, Front of House employees are hired for and will learn all aspects of what it takes to run a successful service. You may have more than one primary role. Our FOH roles include: bartender, server, host, merch utility, shift manager, and runner. Specific role opportunities are based on experience, knowledge and core value competencies.

Requirements

Must be of legal age to serve and bartend per state law
Must have current IPACT certification if located in Iowa; we will have other alcohol training in other states
Customer Focused
Must be able to solve problems
Positive attitude
Team player approach
Detail oriented
Thorough and Organized
Be high performing with the ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals.
Contribute to and exemplify Big Grove values, vision, standards, and culture.

Nice To Haves

High school diploma or equivalent.
1 year of related experience working in a high volume restaurant or taproom preferred.
If starting as a server or bartender, you must have prior serving or bartending experience.

Responsibilities

Delivering Relentless Hospitality to all guests seated at the bar is fundamental to this role. From the initial welcome to close out- you are accountable for the experience of that guest.
Responsible for preparing and serving a variety of beverages for the bar and restaurant. Ensure that drinks are made accurately and consistently according to recipes, correct glassware is being used and that it is clean, and beers are being poured properly.
Have an in-depth understanding of our food and beverage menus. Understand different types of alcohol and how to serve them responsibly. Stay up to date on all the latest beer and menu releases.
Keep the bar full & organized of all inventory of alcohol, mixers, garnishes and other supplies.
Keep the bar area clean and well maintained.
Delivering Relentless Hospitality to all guests seated in your section is fundamental to this role. From the initial welcome to close out- you are accountable for the experience of that guest.
Have an in-depth understanding of our food and beverage menus. You must be able to answer guest questions accurately; including questions about food sensitivities. Stay up to date on all the latest beer and menu releases.
Accurately record and convey customer orders into the Point of Sale. Deliver food promptly and correctly. Relay any issues quickly.
Always be upselling in a caring way- suggest appetizers, beer pairings, dessert, to go beer. Must not be afraid to suggest new things to guests.
Assist team in running food and drinks, bussing tables, helping clean.
Greet guests and help customers look for and purchase merchandise and other items at the stand.
Keep the merchandise store and beer coolers stocked and organized throughout the day.
Fold, fill and organize merchandise products throughout the entire shift.
Complete opening and closing duties as assigned.
Answer phones professionally and convey accurate information
The primary responsibility of a runner is to deliver food and beverages from the kitchen or bar to the correct guests, promptly and accurately.
Assist in setting up and clearing and cleaning tables. Full hands in and full hands out.
Assist guests in service requests they may have.
Clean commonly trafficked areas (drink station, spot sweep, etc.)
Must be a team player ready to come in and assist in the smooth operations of the restaurant.
Ensure the restaurant is being opened in tip-top condition and that opening and closing duties are being completed by staff.
Responsible for pre-shifts being conducted every shift to ensure everyone is updated with the plan for the day. Educate staff on events, menu and new releases.
Ensure enough staff are on to cover shift needs, make cuts if there is too much coverage.
Maintain a safe, clean and welcoming environment
Continually use active management to coach, train and engage staff.
Problems will happen everyday, and you must be able to look at the problem from a root cause view, not get overwhelmed, and take steps to correct it.