Bartender (Babou's)

Bartender (Babou's)

Harwood Hospitality Group, Dallas' premier Hospitality owner-operator, introduces its most complete expression of a multi-generational vision in Harwood District's first hotel, Htel Swexan.

The hotel is a new destination, with an uncompromising mission that values experience above all. It is a place like no other that draws inspiration from the world's greatest cities New York, London, and Paris together in one location to create something completely new. Local expertise with an international influence. Classic and contemporary, the hotel is a twist on conventions.

Part collection, part creativity, and always elegant. Guests stay to get lost in culture and conversation. The hotel is a world of its own, a meeting place, a hideaway, and a stomping ground. For celebration or solitude.

Designed with all generations in mind, Harwood District's hotel plays host to an eclectic mix of personalities. It is a timeless setting where locals mix with out-of-towners and old souls and encounter the young at heart.

Intimate, immersive, and transportive. Htel Swexan has a surprise around every corner. Forget, for a second, where you came from, and leave with a memory that keeps you coming back.

After hours, the late-night lounge comes to life. Located on the lower level, Babou's is a hideaway night club featuring a lively dance floor and intimate nooks for a rambunctious audience. Open to both guests and visitors, every night is a show, and the scores of merrymakers are the headlining act. Right next door just a bookcase away, The Library at Babou's is a prelude to a night of revelry. Sip on crafted cocktails and sink into the cozy furniture while surrounded by the words of the literary greats.

The Bartender is responsible for the service of alcoholic beverages, soft drinks and food in an efficient and professional manner using standards and procedures as set by the Htel Swexan training manual. They are friendly and have excellent customer service skills when taking orders and serving guests, exceeding guest expectations. They are critical for the success of providing Htel Swexan guests with superior service and hospitality to ensure a memorable experience.

Operations:

• Assist the other bartenders in monitoring and coordinating the day-to-day operations of his/her Bar during each shift and ensure all FOH SOPs are duly followed and fully executed.
• Ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role.
• Prepare drinks in accordance with proper mix ratios and deliver them to guests in a pleasant manner.
• Ensures a spotless service is delivered to all guests anytime, and that their needs and expectations are fulfilled to the highest level and down to the smallest details.
• Ensure the unit is well maintained and that all equipment, materials, and utensils are always in perfect working condition. Arrange for maintenance and repair of equipment and other services. Reports any defect to the Restaurant Manager.
• Proactively greet guests warmly and provide a pleasant and comfortable experience.
• Maintain current knowledge of bar inventory and mixed drink recipes.
• Have a good understanding of wine, cocktails, and beers.
• Maintain a good understanding of current events to be able to engage with guests in appropriate conversation.
• Communicate effectively with the restaurant manager, servers, and host/hostess as appropriate to ensure the guest experience is as enjoyable and effortless as possible.
• Engage guests with a pleasant greeting and take drink orders in accordance with HH bar service standards.
• Must be TIPS certified or have similar State certifications.
• Take orders from customers and servers when necessary.
• Mix ingredients such as liquor, soda, water, sugar, and bitters to prepare cocktails and other drinks.
• Arranges bottles and glasses to make an attractive display.
• Slices and pits fruit for garnishing drinks.
• Check food before serving it to the guest to ascertain that appearance, temperature, and portions are correct.
• Replenishes bar snacks such as chips, pretzels, and nuts.
• Follow HHG beverage standards and procedures, using the Htel Swexan training manual.
• Fill out beverage requisitions, par, and supply lists.
• Have full knowledge of and fully comply with the state liquor laws.
• Perform all duties in a safe manner and monitor the actions of others.
• Must be pleasant, hospitable, and attentive to guests always.
• Must be knowledgeable of HHG information to assist guests at any time.
• Relay any guest complaints/comments to Manager.
• Each bartender is responsible for the daily maintenance and cleanliness of the bar before, during, and after shifts.
• Sign out bar keys and/or key transfer forms. Turn in any assigned keys after work.
• Responsible for proper reconciliation of documentation.
• Must complete opening/closing duties (side work).
• Engage guests in pleasant, comfortable, and appropriate conversation as dictated by the desire of the guest. These conversations should not affect the attentiveness or service to others.
• Ensure service is performed in a timely, efficient yet comfortable manner to maintain the proper pace of service.
• Refresh drinks as necessary always mindful of the guest's state of possible intoxication, being prepared to limit the service of alcohol as necessary; politely and appropriately.
• Ensure timely and accurate entry of orders into the computer system and collection of payment.
• Ensure that quality and details are maintained daily.
• Due to the cyclical nature of the hospitality industry, the Bartender may be required to work varying schedules to reflect the business needs of the restaurant.
• Maintain complete knowledge of and ensure staff's compliance with all departmental/HHG policies and procedures.
• Keep bar surfaces and all prep areas clean, organized, and in a presentable state.
• Clear used items and wash them thoroughly in accordance with HHG and safe food handling procedures.
• Perform bar prep work to include cutting of garnishes, stocking of refrigerators and wells, and washing drink prep utensils and equipment.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Ensure that the bar work area is stocked with specified tools, supplies, and equipment to meet the business demand.

Procurement and deliveries:

• Checks quality of deliveries and documentation.
• Ensures correct storage of supplies.
• Ensure the quality of products received.
• Ensure that all Coolers are cleaned and stocked daily up to the Stock Par.

Finance, Cost Control & Budgeting:

• Ensure timely and accurate entry of orders into the computer system and collection of payment
• Minimize waste and maintain controls to attain forecasted food and Beverage costs.
• Assist in inventory if needed.
• Responsible for profitable bar cost by accurate measurement of the product.
• Follow proper procedures for ringing guest checks and cash collecting procedures.
• Follow cash handling responsibilities as dictated by HHG policy.
• Be fully responsible and accountable for an issued bank.

Physical Demand:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Able to bend, stoop, reach and lift up to 50 lbs.
• Able to stand for prolonged periods of time.

Sanitation and Equipment:

• Ensure that staff maintain and strictly abide by state sanitation/health regulations and Htel Swexan requirements.
• Maintain proper storage procedures as specified by Health Department and restaurant requirements.

Meetings & Communication:

• Must attend all Restaurant mandatory meetings or training.
• Reports immediately on any major product defect or any major guest issue and takes all necessary corrective action.
• Ensures smooth communication with all direct reports and other Restaurants Managers/supervisors

Attire, language, and behavior:

• Is always neatly dressed and groomed, and always behaves and speaks according to according to Htel Swexan standards of excellence and image.
• Treats all associates - in public and in