Company Description

Opened in 1993, Twin Farms Resort is a luxury, all-inclusive resort that prides itself on offering exceptional service to its guests. Twin Farms- a renowned farm-to-table restaurant that serves gourmet meals made from locally sourced ingredients. Located in Barnard, Vermont, with a beautiful and peaceful setting, surrounded by over 300 acres of lush forests, meadows, and ponds. Away from the hustle and bustle of the city, granting an opportunity to explore and appreciate the natural beauty of the area. 

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Description

Bartender Job Summary: Back of bar roles, such as support/runners and servers work as a highly functional team, providing guests with truly exceptional service within a polished yet comfortable atmosphere. Both roles partner closely with the celebrated Twin Farms' kitchen to know our fine culinary offerings and exquisitely cater to guests' needs. The Bartender/Runner is expected to follow the instructions of the F&B Management Team and General Manager of the Resort with consistency and dependability while working in cooperation with all departments. This position starts in May, 2024.https://vimeo.com/293159188

Benefits for our Bartenders:

• Benefits 
• Paid time off up to 4 weeks 
• Paid sick leave
• Holiday Pay 
• Paid overtime 
• Paid health and vision insurance 
• Life Insurance 
• 401k 
• Daily Staff Meal 
• Relocation Assistance 

Reports to: F&B Manager, Wine Director, Dining Room Manager and Assistant Dining Room Manager 

Bartender Duties and Responsibilities:

Operational Acumen:

• Maintain low wastage levels through good stock management and rotation, accurate recording, training and active monitoring.
• Run bar shifts, assisting and guiding staff to deal with issues and complaints and ensuring members’ and guests’ experiences exceed expectations.
• Prepare weekly/monthly reports as required. 
• Create drinks/cocktail menus that are new and inspiring while incorporating Twin Farms' farm focus. 
• Conduct research on the local market to develop and implement ideas. 
• Ensure that service is at all times performed in a professional manner and to the style specified. 
• Communicate with other F&B staff and departments. 
• Ensure that company policy, vision statement and departmental objectives are followed and maintained at all times. 
• To be knowledgeable and conversant with hotel products and services. 

Supervision:

• Collaborate with bar staff on a daily basis. 
• Communicate daily targets and take responsibility for maintaining standards.
• Foster an environment where improvements to products, processes and services are welcomed and encouraged.
• Conduct briefings and training to ensure that staff possess product knowledge.
• Monitor, review and provide feedback , set and review objectives in line with the performance review and induction process
• Work to develop team members according to their individual abilities and potential. 
• To assist in keeping the morale of the team up through social and educational events. 
• To take responsibility for service in the area of the restaurant under your responsibility during your shift. 
• To ensure overall responsibility of the running of your station, private function or room service. 
• To ensure that the restaurant dining areas are maintained to a high standard of cleanliness. 

Stock and Inventory: 

• Liaise with managers to ensure tight stock control and budgeted margins are achieved.

Customer Service:

• Establish and maintain good relationships with all guests and handle complaints, requests and enquiries.
• Act as a brand ambassador for Twin Farms and ensure group values are upheld to both external and internal contacts.
• To be conversant with every dish served in the restaurant and to provide explanations as requested. 
• To have a solid understanding of the current wine list and have the ability to sell and serve all wines and champagnes. 
• Act as a brand ambassador for The Ivy Hotel/Magdalena and ensure group values are upheld to both external and internal contacts, through appropriate behavior and performance. 
• To ensure that all guest wishes are met so far as is reasonably possible. 
• To ensure that all staff call guests by their correct name and title. 
• To welcome, sit and take food orders from guests in the restaurant. 
• To ensure that service is at all times performed in a professional manner following standards set. 
• To collate information and feedback while attending all staff briefings before each service. 
• To obtain feedback from guests and to use this to improve service. 

Health and Safety: 

• Contribute to the formulation and review of risk assessments for the Bar.
• Take responsibility for monitoring and reporting any health and safety issues to the appropriate person.
• Operate safe practices, act as a role model and provide guidance to staff to ensure that their safety and that of guests is protected.
• To ensure that all appliances, fixtures and fittings are safe and work in accordance with health and safety regulations. 
• To be fully aware of the hotel’s fire and safety procedures and health and safety regulations. 

General Bartender Responsibilities: 

• To support colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure customer expectations are met.
• To undertake any other duties as requested by the Senior Management team, in accordance with the scope and responsibilities of the role. 
• To report for duty punctually and in full uniform according to appearance and grooming standards. 

Physical Requirements and Work Environment for the Bartender: 

• Work requires vision to monitor, data entry and frequent standing, walking, bending, stooping, driving and lifting and carrying restaurant stock and food supplies weighing up to 50 pounds. 
• May be exposed to hazardous cleaning chemicals and supplies, hot food preparation equipment, smoke, and other hazardous conditions common to commercial food preparation areas. 
• May be exposed to individuals under the influence of alcohol. Work is performed in a restaurant and kitchen environment.

Additional Information

All your information will be kept confidential according to EEO guidelines.