Bourbon Steak is Chef Michael Mina's love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina's refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients.
Bartender
As the primary contact for guest in the bar, the Bartender is responsible for selling, preparing and serving mixed beverages, wine and food. Duties include preparing and serving beverages, overseeing bar maintenance, making menu suggestions, delivering food and drinks, describing the dishes to guests, recommending wine selections, monitoring guest satisfaction, and managing inventory. Must be pleasant, conscientious, and professional with an extensive knowledge of mixology, product, and alcoholic beverage selections. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.
GENERAL EXPECTATIONS:

1. Act with integrity, honesty and knowledge that promote the culture, values of Bourbon Steak.
2. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
3. Maintains clean and organized work stations that are cohesive with the restaurant's philosophy, culture, and standards of excellence.
4. Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
5. Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
6. Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
7. Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
8. Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.

REQUIRED QUALIFICATIONS:

1. 3-4 years of fine dining mixology experience. Knowledge of service and food and beverage, generally involving at least 5 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions.
2. Cleanliness, organization, and the ability to work well in a team situation are crucial to this position.
3. Extensive Food and Wine knowledge
4. Must be minimum age to serve alcohol.
5. High school or equivalent education required.
6. Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment.
7. Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems.
8. Familiarity with Microsoft Office Suite of products and strong financial acumen .
9. Must be impeccably groomed, maintain good hygiene, good posture, and have required uniform and tools.
10. Responsive to constructive feedback from Chefs and Managers.

Salary range: $29.15/hr plus tips (base rate increases to $33.04 after 2 years and $38.87 after 4 years)