Job Description

The primary responsibility of Bartender is to provide prompt, warm, welcoming and courteous service. Ensure an extraordinary level of service that exceeds guest(s) expectations, while graciously accommodating every and all feasible requests. The Bartender is responsible for all aspects of bar / beverage related items. Adequately stock and maintain par levels based upon, and to accommodate, business levels and demands. Provide guidance to Apprentice Bartenders and Barbacks. Serve and engage with guests to the proper expectations and standards of Peter Luger. Provide exceptional service and work diligently and respectfully with all team members. Properly execute cocktail and beverage orders per guest or service order and drink specifications. Account for inventory / products used during shift. Maintain a clean and sanity work environment per SNHD regulations. Clean and sanitize workstation at the end of every shift. Competent in performing cashiering duties.

ESSENTIAL JOB FUNCTIONS: (includes but is not limited to the following)

• Welcome and engage with guest(s) in warm and courteous manner.
• Share any and all pertinent information about menu, venue, and other offerings or information.
• Be attentive to all guest(s) needs, while graciously accommodating any and all feasible requests to best of ability.
• Answer every and all questions regarding food and beverage menu.
• Extensive knowledge of food and beverage menus.
• Present and announce all food and beverage items.
• Actively engaging with guests, ensuring their expectations are being exceeded from all aspects.
• Take food and beverage order and serve to standards of Peter Luger.
• Clear CGS as needed to provide space for presentable service.
• Prepare, maintain, and clean work area/station/section.
• Consistently communicate efficiently and effectively with FOH / BOH Teams and Management.
• Make sure all areas are clean and free of debris, and venue is presentable to the highest degree.
• Fulfill all preopening / side work / closing duties efficiently and expeditiously to Peter Luger standards.
• Properly and adequately settle checks
• Accountable for bank and reconciliation of bank, checks, and charges.
• Prepare ordered drinks while following approved recipes and proper portions within a timely manner.
• Mix drinks according to approved recipes and steps.
• Maintain inventory levels at bar / workstation – beverage, CGS, and all other items pertaining to adequate bar operations.
• Maintain low beverage costs.
• Set up service items at the assigned bar / area.
• Inventory supplies at bar at beginning and end of shift.
• Requisition additional items as needed to fulfill par levels.
• Complete all summaries and reports.
• Maintain appropriate appearance and cleanliness of bar in accordance with SNHD standards.
• Ensure all service items and stock are prepared for shift within a timely manner.
• Attentive to needs and requests of guests and team members.
• Treat all guests and team members with the upmost respect.
• Follow all applicable safety procedures.
• Follow all SOPs that pertain to bar and venue.
• Shall always be appropriately groomed and in provided uniform with all tools needed for job duties.
• Fulfill all other duties as requested by management.
• Check dates of perishable products – practice FIFO.
• Log temperature in temperature log.

PERFORMANCE REQUIREMENTS: (knowledge, skills, and abilities)

• Knowledge of food and beverage products including allergens and related preferences.
• Ability to perform basic / intermediate math skills.
• Extensive knowledge of food and beverage products.
• Ability to read, write, and understand English.
• Ability to communicate efficiently and effectively with guests, team members, and public.
• Ability to multi task.
• Ability to engage with guests.
• Ability to operate point of sales systems.

QUALIFICATIONS:

• Work requires two year prior bartending experience in a fine dining environment or similar high volume steakhouse that also serves food at the bar.
• Completion of specialized bartending school preferred.
• Completion of union apprenticeship program (possess union Pour Card).
• Must have adequate knowledge of spirits, beer, and wine, mixers, glassware, and garnishes and recipes for standard cocktails.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Must present a neat and professional appearance.
• Work requires interactions with guests, public, and team members.
• Work requires ability to accurately count money and provide change.
• Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.
• Must possess basic reading, writing and mathematical skills.
• Strong interpersonal and communication skills.

EDUCATION:

High school diploma or equivalent.

LICENSE/CERTIFICATE:

• Food Safety Team Member Training required
• SNHD Food Handlers Card
• Tam Card
• Pour Card

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Fast paced, high volume environment involving constant interaction with team members, guests, and public. Shifts may vary based on business needs. Must be able to professionally and graciously manage challenging situations that include inebriated guests. Standing for extended periods of time. Bending, reaching, and lifting up to forty pounds repeatedly throughout shift may be needed to fulfill job duties.

Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).