Bartender

OVERVIEW Jean-Georges' first ever Private Membership Club; Chez Margaux. Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, "˜Gaux Gaux', a library, private dining spaces and much more. THE BRAND Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.   We are actively seeking experienced hospitality professionals to join the team for our opening in 2024! Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to our members and their guests. POSITION SUMMARY Bartenders will be responsible for preparing and serving expertly prepared drinks to our guests. The bartender should have the ability to create classic cocktails as well as detailed recipes.  ESSENTIAL JOB RESPONSIBILITIES Prepare and serve alcoholic and non-alcoholic beverages in accordance with standard recipes Peel, slice, and pit fruit for garnishing beverages, following company standards Take orders from customers, ensuring 100% accuracy when entering orders into POS prior to delivering the order to the customer Greet customers immediately with a smile and present beverage menus Check identification of all customers who appear under 21 to verify they are of legal drinking age prior to serving them Follow responsible alcohol service guidelines, as outlined by Employee Handbook Process transactions using the POS system; Prepare checks for guests and process payments Maintain proper loss prevention standards including cash handling procedures, tip handling, cash deposits; Count the cash register at the start and close of each shift Maintain organization and aesthetic appeal of the bar counter and displays Complete opening and closing side work as directed by Management, including cleaning the bar and securing all alcoholic product Proactively anticipate guest needs to ensure satisfaction and promptly address any concerns or requests. Demonstrate the ability to suggest additional menu items. Complete assigned side work and tasks as directed by management. Maintain sanitation to Department of Health standards; Keep work area clean and organized Inform Manager on Duty immediately of any DOH or OSHA/workplace safety violations Inform Management of any product or supply needs Deal with guest complaints by finding a way to say yes; always inform the Manager on Duty and Involve as needed Update knowledge and skills continually by participating in staff training opportunities Maintain general knowledge of The Group, location, transportation, Management team, etc.   KNOWLEDGE, EXPERIENCE and SKILLS  Restaurant experience, especially in high-volume settings, is desirable. Previous related experience preferred. Dedication to delivering exceptional hospitality and guest satisfaction. Excellent interpersonal and communication skills. Well-organized and precise attention to detail. Ability to operate point-of-sale systems. Capable of following directions and executing tasks effectively. Commitment to maintaining high standards of cleanliness in both workspace and service areas. Professional and polished demeanor. Flexibility to work a varied schedule, including days, nights, weekends, and holidays. PHYSICAL REQUIREMENTS   Ability to perform essential job functions safely and successfully consistent with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards. Must be able to lift, balance and carry up to 25 lbs. Ability to stand for prolonged periods of time and climb steps regularly. Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. COMPENSATION The base pay range for this position is minimum wage and a tip credit is taken when applicable. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.  Jean-Georges is an Equal Opportunity Employer.

Created: 2024-10-29