Lead Bartender - The Naisho Room

B.F. Saul Company Hospitality Group•Tysons, VA

21h•Onsite

About The Position

B. F. Saul Company Hospitality Group is seeking a Lead Bartender for a Japanese-style Speakeasy located in The Watermark Hotel in Tysons Corner, VA. This role operates under the guidance of Senior Management and adheres to B. F. Saul Company Hospitality Group's policies and procedures. The Lead Bartender is responsible for preparing and serving beverages to guests in a friendly, courteous, and professional manner, while adhering to health regulations and local liquor laws. The position involves setting up, maintaining, and breaking down the bar after service, ensuring exceptional guest service, and creating an inviting bar atmosphere in line with quality standards to ensure guest satisfaction.

Requirements

Ability to provide legible communication.
Ability to compute basic arithmetic.
2 years’ experience in a similar position dealing with the public.
Ability to perform job functions with attention to detail, speed and accuracy, prioritize and organize.
Ability to follow directions thoroughly.
Ability to be a clear thinker, remaining calm and resolving problems using good judgment.
Ability to work cohesively with co-workers as part of a team.
Ability to work with minimal supervision.
Ability to maintain confidentiality of guest information and pertinent restaurant data.
Ability to provide clear, pleasant telephone communication with proper grammar.
Must have a Food Handler and Responsible Vendor Certificate from the State of Virginia (employee responsibility for cost and renewal).
Ability to read, write and speak in English.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
Ability to speak effectively before employees of the Company.

Responsibilities

Maintaining alcohol inventory, ensuring accuracy and on-time delivery.
Communicating orders to be placed to the MOD.
Managing cash drawers assigned to each bartender and reconciling them against all POS reports.
Assisting MOD with weekly schedules for the entire bar staff.
Assisting MOD with supervision of staff and training.
Greeting guests and taking food and beverage orders, utilizing suggestive/up-selling techniques.
Retrieving and serving alcoholic, non-alcoholic beverages and meals to guests courteously and efficiently according to restaurant specifications.
Maintaining stock/supplies and cleanliness of bar and equipment.
Legibly completing bottle transfer slips and distributing them accurately.
Legibly documenting designated items on the spill sheet.
Inputting orders accurately and ensuring transmission of food orders are verified by the kitchen.
Collecting and processing payments, closing all guest checks in the Micros system immediately upon payment.
Ensuring all closing reports are completed in the POS at the end of your shift.
Monitoring and maintaining cleanliness, sanitation, and organization of all work areas as instructed by the MOD.
Assisting in the maintenance of the restaurant area and supplies.
Having full knowledge and understanding of all menus and ability to answer questions regarding ingredients and allergens.
Performing job functions with attention to detail, speed, and accuracy; prioritizing and organizing.
Maintaining complete knowledge of and complying with all restaurant policies and standards of service.
Anticipating guests' needs, responding promptly, and acknowledging all guests.
Being familiar with all B. F. Saul Company Hospitality Group services/features and local attractions/activities to respond to guest inquiries accurately.
Completing opening/closing side duties as outlined in SOPs.
Assisting with weekly/monthly inventories.
Notifying a manager whenever a guest is/expresses or appears unhappy/upset/disgruntled in any way.
Maintaining complete knowledge of table/seat/station numbers, room capacity and hours of operation, menus, price range and dress code of B.F. Saul Company Hospitality Group.
Maintaining knowledge of the characteristics and descriptions of every wine/champagne by the glass and major wines on the wine menu.
Maintaining complete knowledge of designated glassware, ingredients, preparation method and maintaining garnishes for each drink.
Inspecting the condition and cleanliness of menus and wine lists; ensuring designated amounts are available. Updating menus and wine lists as changes occur.
Maintaining complete knowledge of the correct maintenance and use of equipment. Using equipment only as intended.
Ensuring maximum usage of all supplies to attain budget beverage cost to prevent waste.
Using all chemicals in accordance with OSHA regulations and restaurant requirements.
Transporting soiled wares to the dishwashing area, and soiled linen to linen bins.
Obtaining an assigned bank and ensuring accuracy of contracted monies. Always keeping the bank secure. Counting bank at the end of shift and returning to MOD.
Ensuring that all drink orders from servers are accurately rung into the POS system before giving drinks to them.
Clearly communicating last call at designated closing times to all guests, support, and servers.
Always maintaining positive guest relations.
Touching tables, building out return clientele.
Other duties and tasks deemed necessary by management.