Bartender

Ocean House Management – Ocean House Bartender Work in tandem with the Director of Restaurants, Lead Bartender and Bar team on the day-to-day business needs of the resort’s bars and storage areas, maintain high standards of food and beverage quality, service and merchandising to maximize profits. The 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 is crucial to this role. Hourly Staff Schedule Requirements All staff are kindly asked to understand that the property operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all hourly paid team members may be asked to work extended shifts and additional days based on business demands. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn. Reporting Relationship Internal: The Ocean House Bartender reports directly to the Lead Bartender, Shift Restaurant Manager and the Director of Restaurants. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Constantly and consistently exhibit Ocean House Collections culture and standards of conduct including adherence to the Forbes 5‑Star standards. Pro‑actively greet guests warmly and provide a pleasant and comfortable experience. Maintain a current knowledge of bar inventory and mixed‑drink recipes. Have a good understanding of wine pairings. Maintain a good understanding of current events, in order to be able to engage with guests in appropriate conversation. Communicate effectively with the director of restaurants, lead bartender, wine director, restaurant manager, banquet captain, 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 Ocean House bar service standards. Engage guests in a 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 in order to maintain proper pace of service. Prepare drinks in accordance with proper mixed ratios and deliver to guests in a pleasant manner. 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. Keep bar surfaces and all prep areas clean, organized and in a presentable state. Clear used items and wash thoroughly in accordance with Rhode Island’s 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. Provide a warm farewell and invite guests to return soon. Complete required reports and paperwork to include closing out of register after each shift as directed by supervisor. Maintain proper cash handling and inventory control procedures. Maintain room number and credit card information control and confidentiality. Other duties as assigned. Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation. Represent the Company with a positive attitude and professional presentation. Follow sustainability guidelines and practices related to the Company’s sustainability programs. Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role. Required Job Knowledge, Skills, Qualifications and Education At least 2 to 5 years of work experience that can be demonstrated to be applicable to the duties listed in the job description. Experience in the luxury hospitality industry is necessary and experience in a five‑star environment is preferred. Skill in organizing resources and establishing priorities. Ability to handle multiple, simultaneous tasks and projects effectively and efficiently. Advanced verbal and written communication skills and the ability to work with a wide range of constituencies in a diverse operation. Ability to effectively deal with internal and external customers. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations. Fluency in English both verbally and in writing. Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations. Uphold the Company standards, policies, and procedures. Prioritize and organize tasks and work area. Ability to remain calm and resolve problems using good judgement as interpreted by the management. Follow directions. Work cohesively with co‑workers as part of a team. Maintain confidentiality of guest/employee information and pertinent company data. All your information will be kept confidential according to EEO guidelines. #J-18808-Ljbffr Relais & Châteaux