OVERVIEW:

The Bartender plays a vital role in the smooth operation of the restaurant. They are the leaders of the bar team. The individuals in this role must possess full, working knowledge of our food and beverage program so they can not only provide top notch service to our guests, but also help direct the bar support staff to achieve this goal together. They are also the lifeline between the bar and the management and server staff. Communicating with the management and floor staff is critical to running a restaurant smoothly.

PLEASE NOTE: This posting is an evergreen posting for this position. We cannot gaurantee that we will have an open position the moment you apply, but should we have a vacancy, we will reach out to candidates that have applied.

ANTICIPATED RATE OF PAY:

$12-$20 an hour, plus tips

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 Dump all spoiled/out of date product and notify bar prep that more will be needed to meet pre-set pars
Refer to req sheet from previous night’s shift. Pull all needed product from liquor room/dry storage, and restock bar and bar coolers according to pre-set pars, making sure to FIFO to help prevent product loss
Set up top bar including bar mats, shaker tins and bar tools, bar caddies, bitters and fresh garnishes
Remove remaining fresh garnishes from previous shift and set in service bar window to be set up/arranged by Server Assistant
Pull all high-volume wines and canned beers and stock in service bar sinks. Make sure to use open bottles first. Add ice to sinks to keep chilled until use
Check par levels on Punch of the Day and Margarita of the day. 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, goldfish ramekins, goldfish, chocolate, pens, paper, check presenters
Reorganize back bar, coolers, and all storage areas, facing all products in accordance with pre-set placement levels
Notify management of any 86ed or low items, and what the Punch of the Day and Margarita of the Day are

During the shift:

Help to maintain/keep organized all bar coolers/storage areas
Maintain appropriate garnish levels, checking for freshness frequently
Help Server Assistant to maintain appropriate garnish levels by pulling any requested product and placing in service window to be arranged by the S.A.
Maintain cleanliness, organization and stock of top bar and bar caddies

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 (draft beer and white wines)
Check in with closing (PM) bartender(s) before doing your checkout to ensure there is nothing more they need for their shift.
Fill out all pertinent information in the bartender chat log making sure to mention everything noteworthy for closing bartenders
Count out drawer and turn in shift report to manager. No closing bartender may leave without being first checked out by both a closing bartender and a manager.

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

QUALIFICATIONS:

Be able to recite the individual drink recipes of all cocktails on the Specialty Cocktail menu, including pricing
Be able to verbally name all current wine options, along with their varietals, flavor profiles, and price (including any happy hour pricing)
Be able to verbally name all current beer selections, including their flavor profiles, and price (including any happy hour pricing)
Be comfortable and able to effectively communicate with guests on both beverage and food related questions/concerns

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 25 pounds. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.

EEO STATEMENT:

JL Restaurant Group is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

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