Barista/Cashier

Duties/Responsibilities

• Overseeing and assisting the entire front-of-house team with all elements of service.
• Greeting, seating, running, bussing, re-setting, and providing setups and service for guests dining at the bar.
• Executing and facilitating service in cooperation with other Baristas and managers.
• Describing dinner features as needed, including menu changes and daily additions.
• Taking and making beverage orders.
• Communicating with the Management team/Chef on VIP procedures and special requests.
• Participating in Pre-Shift meetings and learning new menu items.
• Conducting continuous training with the service team regarding the spirit and cocktail list and providing complete training for all new hires.
• Maintaining a clean, safe environment at all times in the bar (front bar, back bar, well, floor).
• Ensuring that all food and products are consistently prepared and served according to the restaurant’s standards.

Required Skills/Abilities

• 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.
• Minimum age to serve alcohol.
• High school or equivalent education required.
• Strong dedication toward learning, and motivation to progress in a fine dining environment.
• Absolutely need excellent basic math skills and have the ability to operate a cash register POS system and Microsoft-based computer systems.
• Familiarity with the Microsoft Office Suite of products and strong financial acumen.
• Ability to communicate effectively with management, guests, and hourly staff.

Physical Requirements

• Most work tasks are performed indoors.
• Temperature is moderate and controlled by restaurant environmental systems; however, employees 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 well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert 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 a limited space and to reach other locations of the restaurant on a timely basis.
• Must be able to exert well-paced ability in a limited space.
• 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.
• Requires manual dexterity to use and operate all necessary equipment.
• Safely lift and easily maneuver plates, cases of water, chairs and dining room tables.