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Hours Part-time, Full-time
Location 1360 Worcester Street
Natick, Massachusetts

About this job

Position purpose:

 

Creating an exciting environment where classically prepared cocktails pairing with excellent cuisine for all guest to enjoy.  Responsible for taking orders, serving beverages and food to guests in the bar.

         

 

Essential Elements:

 

  • Regular and punctual attendance.
  • Ability to utilize standard restaurant equipment, for example:  coffee and beverage machines.  Knowledge of alcoholic drink contents and components.
  • Ability to effectively utilize point of sale equipment.
  • Ability to stand and walk continuously.
  • Ability to bend, squat, and reach.
  • Ability to move freely within lobby bar area.
  • Ability to lift and carry a server tray weighing 35 - 50 pounds in the overhand style of service.
  • Ability to push and/or pull carts weighing approximately 50-75 pounds.
  • Ability to communicate clearly and effectively with guests and other employees.
  • Ability to interact with guests and other employees in a courteous, empathetic, and discreet manner.
  • Ability to perform basic arithmetic, including use of percentages.
  • Ability to handle cash and credit transactions with proficiency.
  • Ability to read and write effectively
  • Ability to work with chemicals, for example:  cleaners and disinfectants.
  • Ability to work in temperature extremes, including handling hot utensils and equipment.
  • Ability to work flexible schedule including nights, weekends and holidays.
  • Ability to work well in a team environment.
  • Ability to anticipate guests’ needs, resolve guest complaints to ensure guest satisfaction and maintain positive guest relations at all times.
  • Ability to understand and execute all safety & emergency procedures.
  • Not infected by disease transmitted through the food supply as designated by the Public Health Service.

 

 

Job Tasks:

 

  • Attend the pre-shift meeting.
  • Executes opening/closing checklist in a thorough and timely manner.
  • Check bar for cleanliness and completeness of stock, correct any problems, complete side duties assigned to the Violet Thorne.
  • Knowledgeable all specials for the day in the restaurant and any drink specials.
  • Greet the new parties immediately once they are seated.
  • Offer wine lists, drink specials, soft beverages, with strong knowledge and suggestion
  • Serve the cocktails/wine/soft drinks requested.
  • Suggest appetizers& cocktails.                                                                            
  • Maintain and clean and organized bar area.
  • Wipe down tables.
  • Present the bottles of wine to the guests using proper presentation.
  • Ring in the order on the point-of-sale system.
  • Open the bottle of wine, have the host examine the cork, pour one spot of wine in the host's glass and wait for approval, then serve the remaining guests.
  • Pick orders from the kitchen quickly and timely.
  • Serve guests their food orders using proper service techniques.
  • Check back with the table to see if everything is satisfactory after giving the guests an opportunity to sample their drinks and/or food within 2 minutes.
  • At the end of the meal or at the request of the guest, present the check.
  • Complete the method of payment for the charges (cash, credit card, or room charge.)
  • After completing the method of payment, thank the host and guests for coming to the lobby bar and invite them back.
  • As the bar is closed, complete side work for the bar.
  • Ask if there is anything else which needs to be done.                    
  • Complete the shift service report.
  • Give report to Front Desk.
  • Utilize the “Cashier’s Report of Cash” envelope in the safe.
  • Sign in the daily deposit log for the drop.
  • Complete additional projects as assigned.
  • Perform duties in accordance with company standards, policies and guidelines, federal & state guidelines.
  • Other duties/responsibilities as requested by manager/supervisor.

 

Essential Skills:

 

  • Strong presentation skills with extensive knowledge in liquor, beer and wine as well as culinary knowledge.
  • Highly resourceful, flexible and creative in solving problems
  • Ability to work on multiple projects and execute with a high level of quality and accuracy
  • Excellent written and  verbal skills
  • Excellent decision making skills
  • Strong inter-personal and organizational skills
  • Ability and desire to adapt quickly to change.
  • Knowledge of appropriate table settings and service ware.
  • Ability to describe all beverage items, menu items, prices and methods of preparation.
  • Knowledge of federal, state and local laws, ordinances and regulations regarding the serving of alcoholic beverages.
  • Communicates effectively with management regarding guest issues, supply levels, etc.
  • Ability to work in a fast paced environment
  • Ability to work a varied & flexible schedule understanding that the hotel is operating 24 hours a day 365 days of the year including weekend and holidays.

 

Education:

  • Associates Degree or Bachelors Degree in related field (i.e.: Hotel Management, Business Management, Marketing) preferred.
  • College degree is not usually a prerequisite for employment. However Bartender training and experience may enhance job opportunities.
  • Bartending Schooling preferred.

 

Experience:

  • Preferred: minimum of (2) years of Bartender experience in similar high end, high volume upscale beverage and food operation
  • Preferred: minimum of (2) years hands on experience with food & beverage operations (i.e. barback, server, busser, host,etc.)

 

Licenses or Certificates:

  • TIPS Certification
  • Must meet any city, county, state or other legal minimum age requirement to sell/serve alcoholic beverages.
  • Food allergens awareness certification within 30 days.
  • ServeSafe certification

Other

This position description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

 

                                                                                                            Revised November 2011