Mixologist

International House Hotel•New Orleans, LA

16h

About The Position

The most admired bars in the world, like the most admired people, have one thing in common. They stand for something . At Loa, we honor New Orleans with a “sacred taste of place” bar program. From Sicily to Senegal, Venice to Vietnam, Haiti to Havana, it pays tribute to the coastal people and places that created and still flavor this city in every way. And we do it with one-hundred percent quality, real service, unique design, style – the product values that deliver the human values which never change: love, pride, joy , the family , self - esteem. We’re looking for bartenders who bring uncommon excellence to craft. But we also seek cheerful people with a great gift for conversation. Set to flickering candlelight, it’s conversation that brings vividly to life the experience customers seek – a local watering-hole where after a few sips and conversations with regulars and like-minded hotel guests, a visitor stops feeling like a tourist and begins to navigate the city’s ways - to the delight of the locals, who in that same conversation renew our wonder at this place we love and call home

Requirements

Must have Louisiana ATC approved Bar Card/Responsible Vendor Training
High school diploma or higher
Strong verbal and written communication skills in English
Ability to work independently and partner with others to promote an environment of teamwork
Ability to multitask, work in a fast-paced environment, and maintain attention to detail
Excellent problem resolution skills along with outstanding communication and active listening skills
Physical ability to stand for an extended period of time, as well as move, lift, carry, push, and pull objects weighing less than 35 pounds.

Nice To Haves

High school diploma or equivalent required.
Craft cocktail and Hotel experience preferred.
Self-starting personality with an even disposition.
Always maintain a professional appearance and manner.
Must be willing to step up and pitch-in and help Ambassadors with their job duties and be a team player
Ability to perform basic mathematical computations.
Superior communication skills to provide information and associated services to hotel management and guests.
Ability to establish and maintain effective working relationships with Ambassadors, customers and patrons.
Motivate staff and maintain a cohesive team.
Effective verbal and written communication skills.
Ability to adapt communication style to suit different audiences, such as effectively communicating with Team Leaders, fellow Ambassadors, guests, public etc.

Responsibilities

Follow the appearance and dress policy in the handbook . Follow seasonal attire procedures when advised .
Prepare the bar in an adequate manner to accommodate a busy night.
Restock bar completely (wine/beer/liquor/soda/straws/rags) at the end of the night for a smooth opening the following day
Prepare and open the bar on time (candles lit, music on, etc.). Tables, stools and cushions should be neatly arranged per the bar standard. Right angles / parallel and equal placement of tables. Clean table tops and bases before each shift starts. Lighting to be set to the standard brightness and be equal in all four sections. Dim lights slightly at sundown.
Cheerfully greet and acknowledge clients promptly.
Be a Team Player.
Know the wine list and perform proper wine service.
Assist with crowd control.
Notify Team Leader to add infrequent selling wines to the “pull” list as sold.
Be Ambassadors for the hotel and the city. Promote room sales.
Process a very thorough inventory of the bar at closing and create an accurate “pull” list.
Ensure that all garbage is removed.
Report any deficiencies immediately to Team Leader.
Punch in and out for work, meals, break periods and anytime you leave the premises. Adhere to the schedule as written. Use your best judgement as to keeping the bar open later than usual.
Follow bank policy and procedures. Accurately count bank, fill out bank log and be responsible for banks during the shift.
Execute any additional duties assigned by your Team Leader or General Manager
Carry and Live the Vibe card at all times.
In the absence of Creative Director, take delivered product and secure it in the stockroom.
Be aware of all in-house groups and events through review of weekly forecasts.
Prepare, design and create batched offerings and toast cocktails when directed by the Creative Director
Maintain and demonstrate knowledge and skill level on par with the highest standard in the industry
Do not allow product/produce to spoil. Remove and dispose of any expired product or fruit daily. If you see spoiled fruit or produce, it is your responsibility to remove it immediately.
Ensure proper grip before moving or handling all liquor, wine, beer and glassware. Be mindful when pouring to avoid waste and spillage. Multiple occurrences of breakage/waste/spill will constitute disciplinary action.
Keep the stockroom always closed when not in use. If no one is in the stockroom it must be secured and locked.
Take note and rectify discrepancies in service noted by fellow mixologists and/or Creative Director.
Maintain the position of working in a luxury boutique environment.
Demonstrate exemplary levels of professionalism and hygiene.
Garbage and cardboard should be removed from the stockroom daily. Boxes should be broken down. Be considerate and clean up after yourself.