Bartender - Sorelle

About the role

As the primary contact for guests in the bar, the Bartender at Sorelle 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

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

Essential Job Functions

(Includes but is not limited to the following duties. Other duties may be assigned):

• Understand and perform job duties to the expectations of MG-SC, dba Sorelle and the restaurant Service, Food, Beverage, and Wine manuals.
• Oversees and assists the entire front of house team with all elements of service. Takes ownership of the bar, knowing the names and preferences of their guests and VIPs, greeting, seating, running, bussing, re-setting etc.
• Executes and facilitates service in cooperation with other Bartenders, sommeliers, and managers. Facilitates the communication between the FOH & BOH.
• Describes dinner features as needed, including menu changes and daily additions.
• Follows through and communicates with Management team/Chef on VIP procedures and special requests.
• Conducts continuous training with service team regarding the spirit and cocktail list and provides complete training for all new hires.
• Participate in Pre-Shift meetings and learn new menu items.
• Taking and making beverage orders.
• Describes dinner features as needed, including menu changes and daily additions. Takes food orders and provides setups and service for guests dining at the bar.
• Coordinating transfers with manager/server team
• Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times.
• Develops rapport with guests.
• Describes dinner features as needed (including changes and additions).
• Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.
• Liaise with server to ensure communication at all times about wants and needs of guests.
• Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc.
• Assists the Chef in expediting the food to the bar.
• Ensure that all food and products are consistently prepared and served according to the restaurant's standards.
• Maintain a clean, safe environment all times in the bar (front bar, back bar, well, floor).
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant colleagues and guests

Required Qualifications

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

Grooming

All colleagues must maintain a neat, clean and well-groomed appearance per MG-SC, dba Sorelle and partner standards outlined in the Service manual.

Language Skills

Ability to communicate effectively with management, guests and hourly staff.

Physical Demands

• Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for at least 8 hours in length.
• Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert a well-paced ability to reach other departments of the restaurant on a timely basis.
• Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, stooping, crouching, kneeling, listening, hearing and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Safely lift and easily maneuver plates, cases of water, chairs, and dining room tables.