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, 2025.https://vimeo.com/293159188
Benefits for our Bartenders:
- Benefits
- Paid time off up to 4 weeks
- Paid sick leave
- Holiday Pay
- Paid overtime
- Health and vision insurance
- Life Insurance
- 401k
- Daily Staff Meal
Reports to : F&B Director, Wine Director, 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 Twin Farms 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.
Compensation
$20-$25