Bartender/Server - Bathhouse

Auberge Collection•Calistoga, CA

4d•$19

About The Position

Join our team as a Bartender for The Bathhouse, serving the needs of the business, our guests, and our colleagues by providing exceptional service to hotel guests, members, visitors and colleagues by preparing all the beverages requested by guests seated at the bar, around the bathhouse pools and bathhouse cabanas. Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our people always find new ways to look after the business, their guests, and their teammates. Within this, the key responsibilities for this position are:

Requirements

Ability to work cohesively with co-workers and management as part of a team.
Ability to anticipate and understand guest service needs.
Ability to focus attention on details.
Ability to suggestively sell food items and beverages.
Ability to access and input information into POS system.
Ability to perform job functions with minimal supervision.
Minimum 21 years of age.
Must have at least two years of experience in a high volume bar and preparation of crafted cocktails
Must have or be able to obtain RBS training according to state laws within 30 days upon hiring.
Must have or be able to obtain a food handlers certification within 30 days upon hiring.

Responsibilities

Ensures that the highest level of guest service is delivered at all times.
Prepares syrups, garnishes, batches and keeps track of the lifespan of fresh produce.
Performs opening and closing duties assigned by the F&B Manager.
Prepares all beverage orders following the established recipes according to our time and quality standards.
Assist the F&B Manager by creating and suggesting new cocktails.
Maintain complete knowledge of all menu items, prices, preparation, method/time, ingredients and quality standards of taste, appearance, texture, temperature, portion size, garnish and presentation.
Understands and follows the steps of service at all times.
Understand and anticipate guests' needs , respond promptly, and acknowledge all guests, regardless of business volume or time of the day.
Maintain positive guest relations at all times.
Set appropriate mise en place for each course prior to the arrival of the food ordered.
Clear each course and remark the table as necessary.