Job description

Looking for a Barbacks and Bartenders to help get us through our busy Wedding season. Every weekend with occasionally a Sunday off with possibility to work every Sunday.

Dates needed but not a deal breaker:

9/17, 9/18, 9/24, 10/1, 10/8, 10/9, 10/14, 10/15, 10/21, 10/22, 10/23

Weekend Availability is a must.

Could lead to shifts during our busy ski season.

Starting 9/17

Section 2: Position Purpose The Bartender is responsible for ensuring positive guest experiences while accurately mixing and serving alcoholic and non-alcoholic beverages. The Bartender will follow Centerplate standards to ensure that product is of the highest quality in taste and appearance to satisfy guests and maximize bar revenues. This position exists in diverse work environments, such as restaurants, convention centers, sporting and events arenas and other entertainment-related venues. In addition to preparing and serving drinks per guest specifications, Centerplate standards and state guidelines for responsible alcoholic beverage service, the Bartender’s core responsibilities will also include cash handling, inventory counts, stocking, cleaning and organizing. In some environments they will also have responsibility for fulfilling beverage orders for fellow servers in a friendly and efficient manner. Bartenders are expected to be attentive to guest needs at all times and are responsible for creating and maintaining a welcome, comfortable and relaxed environment in which every guest feels important and well-attended to. Section 3: Responsibilities, Supporting Actions, and End-Results Major Responsibility: Contribute to goal of 100% customer satisfaction through personal commitment to teamwork and service. Supporting Actions: Team with Barbacks, where applicable, to apply consistent focus on the customer; Pay close attention to detail in the performance of all tasks. Participate in and foster positive team relations with wait staff, fellow Bartenders, Barbacks and bar management. When assisting customers, be courteous and professional in all interactions; Model Centerplate standards for guest service. 2 Greet each guest who enters the bar area; Take beverage orders directly from guests and/or servers. Deliver drinks to customers in a prompt and accurate manner; If applicable, retrieve and serve customer food orders from the kitchen. Follow all state and local guidelines for responsible alcoholic beverage service; Check identification of guests to verify age requirements for purchase of alcohol. Arrange bottles and glasses to make an attractive display and to merchandise bar offerings; Utilize up-selling techniques as appropriate. Demonstrate a thorough knowledge of food and beverage products, offerings, menus and promotions. Take initiative and be creative in resolving guest challenges and complaints; Involve a supervisor only when previous methods have been unsuccessful. Perform other related duties, tasks and responsibilities as required from time to time. End Results: 100% Customer Satisfaction is achieved; Centerplate is recognized at the #1 Event Hospitality provider. Essential Function: Yes Percentage: 60% Major Responsibility: Set up and maintain a clean, sanitary and efficiently functioning workstation. Supporting Actions: Where applicable, share and delegate tasks related to bar set-up and cleanliness with Barbacks. Ensure that wells are properly supplied with ice and that work areas have adequate garbage cans and towels; Replenish as necessary. Ensure that the assigned bar area is fully equipped with tools and products needed for mixing beverages and serving guests; Prepare accurate beginning counts and issue inventory or purchase requisitions as needed to replenish supplies. Collect empty glasses from the bar and wash glassware to ensure adequate supply to serve customers. Constantly monitor work area for cleanliness; Mop floors, wipe bar top and bar stools regularly and clean up spills immediately to avoid slip-and-falls. Remove trash, boxes and recyclables regularly. Clean and organize the beer cooler, as applicable. Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of bar areas. Prepare garnishes for the drinks, such as wedges and twists of lime, lemon and orange; Ensure there are necessary backups. Restock bar with beer, liquor, wine, glassware, juices, etc.; Ensure proper product rotation. Check the draught beers/soda dispensers to make sure they are filled and in working condition; Restock as needed. Always “Close to Open” by setting up for a successful shift the next day. End Results: Drinks are prepared and presented in a consistent and efficient manner; All Centerplate standards for guest service, safety, sanitation and product quality are met; Guests receive an E3 experience; Operations run smoothly and efficiently; Profitability is maximized. Essential Function: Yes Percentage: 25% Major Responsibility: Process customer sales transactions efficiently, accurately and in a friendly manner. Supporting Actions: Prepare stand bank to ensure the proper amount of cash at the beginning of each shift or event. Learn and utilize operational procedures for POS system and register to efficiently process guest transactions. 3 Follow all guidelines for collecting payment, including credit card transactions and proper cash handling. Verify bill authenticity. Work with Supervisors to perform credits and refunds in accordance with Centerplate’s refund policies. Continuously verify register drawer to maintain proper balances at all times. Prepare counts, drops, cash and receipts for Supervisor to review. End Results: Register transactions are seamless; Loss is mitigated. Essential Function: Yes Percentage: 15% Section 4: Decisions position is free to make and decisions that depend on the positions advice Decisions free to make: Organization of on-going work activities. Methods for completion of day-to-day tasks. Actions that enhance the customer experience. Decisions that depend on positions advice: Approval of any matter with a cost or expense implication. Actions outside of established policies and procedures. Actions that could involve significant organizational risk. Actions that impact productivity. Actions with potential negative impact to customer experience Section 5: Dimensions A Bartender will typically be assigned to a single facility with the necessity to work in various stations or locations within that given unit. Receives a significant level of supervision with instructions given for routine work and detailed instructions given for new lines of work or special assignments. Has minimal latitude for independent decision making. Section 6: Job Qualifications/Skills Required: High school diploma or equivalent. TIPS or TEAM trained or equivalent. Age 21 or older. Basic knowledge of beer, wine, and spirits and familiarity with standard drink recipes. Demonstrated ability to understand and effectively implement written and verbal instructions. Strong team orientation and ability to work with a variety of departments to accomplish assigned tasks. Ability to count and accurately make change involving large sums of money. Ability to use calculator, bill counters, and coin counters. Ability to work well independently Ability to work well in a high stress, fast paced environment. Ability to perform simple mathematical calculations, to include addition, subtraction, multiplication and division. Must be able to speak, read, write and understand the primary language(s) used by guests who typically visit the work location. Technology aptitude for working with POS and digital register. 4 Strong skills for persuasive sales, with keen ability to connect easily with customers. Scheduling flexibility to meet operational needs. Hours may be extended or irregular to include nights, weekends and holidays. Other Requirements: Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays. Must be able to meet the following requirements with reasonable accommodation: While performing the duties of this job, an employee is regularly required to stand for prolonged periods of time. The employee must be able to use hands to finger, handle, feel, reach with hands and arms, and taste or smell. The employee is occasionally required to stoop, kneel, or crouch. The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet. Ability to physically walk approximately one-fourth (¼) of a mile and the circumference of the unit several times a day. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat. Employee must be able to perform repetitive motions. The employee is occasionally exposed to wet and/or humid conditions and extreme cold. Employee must be able to work in a cold environment – such as when working in walk-in refrigerators. The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals. Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Employee must be able to operate in an environment with moderate to high noise Employee must have the ability to walk with non-skid shoes at all times.

Job Type: Part-time

Pay: From $13.20 per hour

Benefits:

• Flexible schedule

Physical setting:

• Bar

Schedule:

• Day shift
• Night shift
• Weekend availability

Supplemental pay types:

• Tips

COVID-19 considerations:
n/a

Ability to commute/relocate:

• Canandaigua, NY: Reliably commute or planning to relocate before starting work (Required)

Work Location: One location

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