We pay approximately 55% of our employee's benefits.
Complimentary meal for every shift worked
Job Title: Bartender
Department: Piccolo
Reports To: Restaurant General Manager
Job Overview:
Piccolo is Auburn & Opelika's only true jazz lounge - a tucked-away retreat for specialty cocktails, live jazz, blues and soul music. The club-style lounge features an eclectic menu of small bites and an extensive wine list plus a great selection local and regional craft beers. Piccolo is an ideal spot for date nights, girls' nights or an after-dinner cocktail, with table service and Auburn's best wine list featuring an impressive selection of wines from across the globe.
Duties:
- Welcome and greet guests; make all of our guests feel comfortable and let them know you're there to personally take care of them
- Explain the Piccolo story to any first-time visitors and be able to provide a comprehensive overview of our offerings
- Inform guests of specials and menu changes; make recommendations that you genuinely feel that your guests will enjoy
- Answer questions about our food, beverages and other restaurant functions and services
- Have a comprehensive knowledge of beer, wine and spirits
- Check identification to verify legal age requirements of customers
- Create memorable experiences for our guests by anticipating guest needs and exceeding expectations
- Take food and beverage orders from guests, enter orders in our point-of-sale system, which relays orders to the kitchen
- Prepare and serve beer, wine, and cocktails according in accordance to established recipes and standards
- Ability to prioritize and balance bar guest orders with restaurant orders
- Provide proper table maintenance throughout the dining experience, ensuring that the table is properly marked before each course and cleared after each course
- Prepare final bill, present check to guests, accept payment, process credit card charges or make any changes
- Assist in coordination with valet to ensure a timely delivery of guests' vehicles at the end of the dining experience
- Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information
- Be available to perform lateral service as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor
- Monitor and observe guest's experience; ensure guests are satisfied with the food, beverages and service; anticipate and respond promptly and courteously to any requests
- Communicate effectively with front of house and back of house team members to ensure a highly executed food and beverage experience
- Have a comprehensive knowledge and ability to answer questions about our food, beverage, and overall lounge, restaurant and hotel offerings
- Perform mise en place, opening and closing side work for daily service based on business levels expected
- Always maintain a neat and clean work environment; ensure overall lounge ambience is maintained throughout each shift
- Submit daily requisitions for alcoholic, non-alcoholic, food and dry good supplies on a daily basis following our requisition process
- Ensure all glassware is properly polished prior to serving
- Oversee our guests' experience following Ariccia's and IHP's standards of service
Working Conditions:
- Be able to safely lift and easily maneuver multiple plates of food and carry bus tubs frequently weighing up to 50 pounds
- Considerable repetitive motion of hands, wrists, shoulders and back is required
- Workplace is a fast paced environment with considerable movement throughout the shift; requires standing and walking 95% of the workday
- Team members must have a flexible work schedule and ability to work nights, weekends and holidays
Qualifications
- Ability to communicate in English, both orally and in writing, with guests and employees
- Ability to work under pressure and deal with stressful situations during busy periods
- A background bartending or mixology is preferred
- Upon selection able to complete the Responsible Vendor course for all team members 18 years old and above
- A basic knowledge of food & beverage procedures and functions
- Possess basic math skills and can handle money and operate a point-of-sale system
- Positive Attitude
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