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 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.

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

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Last updated : 2024-05-10