REPORTS TO: CORPORATE BEVERAGE DIRECTOR
STATUS: NON - EXEMPT
OVERVIEW
Hank’s Oyster Bar Dupont Circle is rebranding their 2nd floor bar and patio space to a lively cantina inspired taco and margarita bar named Back Door Tacos. The Head Bartender plays a vital role in the smooth operation of this new concept, helping to create a sense of place while providing efficient yet personable service throughout the shift.
DAILY RESPONSIBILITIES
At the beginning of each shift:
- Refer to bartender chat log from last night’s shift to catch up on last night’s notable information (i.e.. 86s and low stock items)
- Pull all fresh product (i.e. fresh juices and syrups) from bar coolers and taste for freshness. Dump all spoiled/out of date product and update bartender chat log/notify bar prep that more will be needed to meet pre-set pars
- Set up top bar including bar mats, shaker tins and bar tools, bar caddies, bitters and fresh garnishes
- Check par levels on any batched cocktails. Prep more where necessary to meet pre-set pars.
- Restock and set up all service items, according to pars. This includes menus, roll-ups, share plates, pens, paper, check presenters
- Reorganize back bar, coolers, and all storage areas, facing all products in accordance with pre-set placement levels
During the shift:
- Take orders for all food and beverage.
- Prepare beverages to recipe specifications.
- Help to maintain/keep organized all bar coolers/storage areas
- Maintain appropriate garnish levels, checking for freshness frequently
- Maintain cleanliness, organization and stock of top bar and bar caddies
- Acts as a role model for outstanding service; continuously works to elevate service standards and personally embodies hospitality in daily actions.
- Able to perform all POS functions, including opening and closing procedures, comps, voids, and transfers.
- During service, provides excellent customer service to all guests, manages customer relationships and mitigates any guest concerns with the highest possible level of service and hospitality.
- Coordinates with back-of-house team members to ensure timely service, food quality, and overall organization and cleanliness.
After the shift:
- Restock all service items, bar caddies, bar coolers, and storage areas to their pre-set par levels. This includes beer, wine, liquor, and NA beverages
- Make sure back bar, top bar, and storage cubbies are clean, stocked, and organized
- Check par levels on all chilled items, restocking where necessary according to pre-set par levels (canned beers and white wines)
- Fill out all pertinent information in the bartender chat log making sure to mention everything noteworthy for the following day’s bartenders
- Count out drawer and complete end of shift deposits.
BEVERAGE DELIVERY STANDARDS
- No beverage should be made or served without a ticket or being rung in by the bartender. Period.
- All beverages should be made to the exact specifications of Hank’s recipes, including ingredients, portions, preparation methods, glassware, and presentation/garnishes.
- Ensure proper presentation/garnishing of all cocktails going out the service window
RESTAURANT OPERATIONS
- Follows all Employee Handbook guidelines.
- Serves all guests while monitoring food and beverage quality.
- Updates POS system with daily menu specials (where applicable).
DAILY ACCOUNTING/RECORD KEEPING
- Fills out daily managers log via Avero.
- Follows proper cash handling and bank deposit procedures as assigned.
- Follows Cash Handling SOP procedures to ensure accuracy and safe cash handling.
