Head Bartender

Relais & Châteaux•Town of Chester, NY

27d

About The Position

Reporting to the Food & Beverage Director, the Head Bartender will lead the bar program within the guest dining experience. The Head Bartender will assist in overseeing, updating and training on our cocktail menu. Responsibilities will include and are not limited to collaborating with the rest of the food & beverage team, maintaining the bar program, and delivering quality service to our guests. The successful candidate will be able to demonstrate a professional and friendly personality, strong knowledge of food and beverage menus and pairings, and excellent interpersonal skills.

Requirements

Minimum 3 years of experience in bartending, with craft cocktail experience preferred.
Commitment to service quality, excellence, and sincere hospitality.
Self-motivated and highly organized, with the ability to self-manage multiple priorities simultaneously in a timely manner.
Proven verbal and written communication skills.
Ability to read, write, and speak English fluently.
Ability to work in a standing position for long periods of time, and frequently lift up to 50 pounds.
The ability to stand, walk, climb stairs, stoop, bend, reach with hands and arms.
Flexibility with a schedule that includes evenings, holidays and extended hours.
Solid math skills, and computer proficiency.

Responsibilities

Responsible for new cocktail creation in line with the seasons.
Keep up to date on alcohol and ingredient pars, ensuring we have product to execute each shift smoothly.
Full knowledge of the food menu, and wine and beverage list
Make beverage recommendations for guests based on their meal, preferences, budget and knowledge.
Maintain sales, service, quality, appearance of facility and sanitation and cleanliness through training employees and creating a positive, productive working environment.
Thorough communication with peers, managers, guests and vendors.
Understand and implement all policies, procedures, standards, specifications, and guidelines.
Fill in where needed to ensure the guest experience is never compromised
Prepare training programs, materials and tastings for staff education.
Support of ensuring accuracy of monthly inventory reports by accurate counting and variance investigations with the Food & Beverage Director.
Embody the company’s culture and translate this culture into the overall team.
Wait on tables in Frogs End Tavern Restaurant following Relais and Chateaux standards and providing five start service.