Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma preferred.
Bartending experience required. Must be at least 21 years of age or older (please see Food & Beverage Bartender Addendum).
Licenses or certificates:
Ability to obtain any government required license or certificate. Example: CPR Certification and/or First Aid Training preferred.
All employees must maintain a neat, clean, and well-groomed appearance (specific standards available).
To utilize your creative flair and passion for all beverages while leading a team to provide exceptional guest experiences. Through leadership and innovation, you will create and execute seasonal cocktail menus that is representative of a Four Diamond Steakhouse.
Greets guests in a courteous and friendly manner, promotes and documents orders for drinks. Mixes, garnishes, and presents drinks following standard ingredient recipes and practicing prudent portion control.
Inputs orders into a register at the point of sale and creates a check for each guest, insures those served by other beverage servers are rung up by issuing drinks only per order receipt, to maintain accountability of all beverages served.
Maintains proper and adequate set-up of the bar on a daily basis. This includes requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce based on projections from the daily functions sheet.
Receives cash from guests, makes any change needed, verifies validity of charges, records charges, and ensures vouchers are properly executed, in order to balance all moneys.
Locks up and stores all beverages, food and other equipment items, deposits cash drops and secures bank. Saves empty bottles for returns & requisitions.
Create an industry leading cocktail program while balancing innovation with speed and efficiency.
Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices, and other perishables daily to ensure product quality.
Increase the level of service to one that represents the reputation of Seagar’s by training, mentoring, and developing the staff.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.
Performs general cleaning tasks using standard hotel cleaning products as assigned by your supervisor to adhere to health standards.
Perform other duties and responsibilities as requested e.g., special guest requests and support of other F & B outlets .
Must adhere to all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests to ensure all laws are being followed. Must be 21 years of age or older.
Other duties as assigned such as assisting security with disorderly guests.
Specific Job Knowledge, Skill and Ability:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Must have extensive knowledge of all spirits and wines.
Must have an extensive knowledge of craft cocktail making.
Must have extensive knowledge of both classic and new cocktail recipes.
Must understand cocktail trends and have knowledge of how to create new cocktails using seasonal ingredients.
Basic mathematical skills necessary to operate a cash register, make change, total guest checks, count total bank, prepare cash drops, total all other charges, and understand portion sizes.
Basic English language writing skills necessary for completion of requisitions, balance sheets and vouchers.
Sufficient manual dexterity in hands in order to use a knife to make garnish, pick up glassware and bottles, scoop ice, mix drinks, and reach overhead to retrieve stock.
Ability to read, speak and understand the English language to communicate with guests and take orders.
Ability to remember, recite and promote the variety of menu items.
Ability to operate beverage equipment such as blenders.
Ability to operate a keyboard and point of sale procedures to pre-check an order and close out a check.
Ability to stand and work in confined spaces for long periods of time.