Bartender - Outlet #1

Description

JOB OVERVIEW

Take food and beverage orders; courteously and efficiently serve food and beverages to Guests in the Restaurant; collect payments; assist in maintenance of bar area; prepare quality cocktails according to specifications while interacting with guests and displaying a sense of showmanship or ‘flair’ behind the bar.

ESSENTIAL SKILLS

• Ability to understand Guests’ service needs.
• Ability to follow all appropriate policies and procedures while constantly striving to improve all standards of operation
• Ability to be well organized, maintain concentration, prioritize and complete all work assigned.
• Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
• Ability to converse calmly with irate Guests’, co-workers or supervisors in sometimes tense situations.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers and other departments as part of a team.
• Ability to adhere to posted work schedule and arrive on time in a neat and alert condition and adhere to company dress standards.
• Ability to plan, prioritize and organize work.
• Ability to juggle a number of guests, drinks and orders at a time.
• Ability to work efficiently and smoothly behind the bar while conveying a sense of ease and engaging with the guest
• Ability to take initiative to create new cocktails
• Ability to use all tools correctly (such as proper jiggers and systems, etc.)
• Ability to maintain complete knowledge of the following:
  • Bar, seat, and well numbers, room capacity, hours of operation, proper bar set-up and dress code of Lounge.
  • All beverage recipes, including correct preparation, glassware and garnishes.
  • Characteristics and description of every wine/champagne “by the glass” selection and all major wines on the wine list, and the ability to describe their flavor, aroma and appearance.
  • Characteristics of all beer selections and the ability to describe their flavor, aroma and appearance.
  • Characteristics of all spirits selections and the ability to describe their flavor, aroma and appearance.
  • All menu and daily special items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.
  • State liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
  • Correct maintenance and use of food/beverage serving and preparation equipment.
  • Point-of-sale procedures. Follow cash handling procedures as instructed by Accounting.
  • All drink measurements and recipes
  • Credit card terminal procedures.
• Ability to keep guests from becoming intoxicated and ability to cease service of alcohol to any guest who may become intoxicated using non-confrontational procedures based on TIPS training.

JOB DUTIES

• Complete opening duties as assigned, including the following:
  • Check quality and quantity of all bar stock and supplies using checklist.
  • Requisition all necessary supplies and transport from storeroom to bar.
  • Set bar according to service standards.
  • Set up all condiments (garnishes, juices, etc.) and beverages according to standards.
  • Prepare all fresh fruit garnishes according to service standards.
  • Ensure a sufficient supply of all flatware, glassware, and chinaware for service.
  • Ensure cleanliness and condition of assigned station and service areas.
  • Set up side stations with supplies and equipment.
• Seat guests and answer phones. This is a duty of all restaurant associates. Use guest name when possible.
• Guests should be greeted within one minute of being seated.
• Coordinate with other servers and bus help to be sure that someone is present on restaurant floor at all times.
• Provide customer with utensils necessary to have an exceptional dining experience at the bar. Dining at the bar is no excuse to give different service than those guests dining at tables.
• Know the food and beverage menu thoroughly. Be able to explain to guests how every menu item is prepared. Be knowledgeable about daily specials, specials at the bar, happy hour, etc.
• Take Guests’ food and beverage orders, utilizing suggestive selling techniques.
• Have full understanding of Micros system. Order items as noted in the system.
• Record orders of Guests into the point of sale system and receive payment following service procedures.
• Adhere to payment, cash handling and credit policies.
• Make and serve alcoholic beverages for Guests, cocktail and food servers in accordance with service standards.
• Make drinks and take orders with accurate presentation, to maintain consistency
• Know the procedures to tableside wine service (opening bottles, appropriate glassware, etc.) and cocktail service. Carry a wine key at all times.
• PCI Complaint
• Retrieve food orders from kitchen in the absence of a server.
• Anticipate Guests’ needs, respond promptly and acknowledge all Guests, however busy.
• Mark your tables. If a guest orders a steak, place the steak knife. If they order soup, place a soupspoon.
• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
• Bus and set tables, as needed. Do not wait for your busser.
• Assist in Fresh Connection when necessary.
• Make sure servers drinks/wine, etc. are prepared in a timely manner and served properly. Assist servers when needed with the delivery of beverages.
• Collect and report tips at the end of the assigned shift.
• Complete closing duties, such as:
  • Complete all side work.
  • Clean all equipment as assigned.
  • Restock items for next service.
  • Remove all dirty bus pans and all trash.
  • Prepare daily breakage sheet.
• Complete all closing reports as assigned and leave duty after reporting to supervisor or Manager on Duty.
• Must be TIPS certified. Follow TIPS training instruction to ensure guest are of legal drinking age and that guests are drinking responsibly. Be diligent about asking for ID. Do not allow guests under 21 to sit at bar.
• Follow supervisor’s instructions and performs other duties as developed, directed or assigned.
• Complete all trainings and as a result, be able to execute and follow all training initiatives including steps of service, cocktail prep, presentation and product knowledge.
• Conduct inventory at the end of the evening shift. Completing requisition for next day’s liquor/wine. Place the requisition with the empty liquor bottles.

PHYSICAL REQUIREMENTS

The frequency codes assigned in these job descriptions are:

Rarely less than 1%

Occasionally 1-33%

Frequently 34-65%

Constantly 66-100%

SITTING: Rarely.

STANDING/WALKING: Constantly on a variety of surfaces (carpet, tile, granite, etc.)

CROUCHING (BENDING AT KNEES): Frequently. Lifting and completing tasks performed at low levels.

KNEELING/CRAWLING: Occasionally. Lifting and completing tasks performed at low levels.

STOOPING (BENDING AT WAIST): Constantly. Lifting and completing tasks at different levels.

TWISTING/TURNING AT KNEES, WAIST & NECK: Constantly.

CLIMBING: Occasionally.

LEG/FOOT USE: Constantly.

REACHING (OVERHEAD/EXTENSION): Constantly. Lifting and completing tasks at different levels.

HANDLING/GRASPING: Constantly.

FINGERING/FEELING: Constantly.

PUSHING/PULLING: Frequently. Pushing cart.

LIFTING/CARRYING: Constantly. Lifting/moving up to 10 pounds. Occasionally lifting/moving up to 25 pounds.

SPEECH REQUIREMENTS: Constantly required to speak to others in person and on the telephone in English.

HEARING REQUIREMENTS: Constantly required to listen to others in person and on the telephone in English.

VISION: Constantly required to see up close and ability to adjust focus. Occasionally required to see distances.

COMPENSATION

Pay: $27.50 per hour

BENEFITS

Medical, dental and vision are offered through the CBA benefit plan.

The Hilton DC National Mall provides equal employment and affirmative action opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status or disability. If you need accommodation for any part of the employment process because of a medical condition or disability, please send an e-mail to alesia.green@hiltondcnationalmall.com or call 202-484-1000 to let us know the nature of your request.

Qualifications

Restaurant Experience

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)