Lead Bartender (Docent Steak)

Description Harwood Hospitality Group Harwood Hospitality Group delivers an escape from the ordinarythrough a growing collection of concepts in the Harwood District of Dallas.The hospitality group features catering and a world of culinary experienceswith a current collection of 18 concepts plus our luxury boutique property, Hotel Swexan in the 19-city-block Harwood District, with more experiences currently in development. Our mission is to allow both our associates and our guests toEscape the Ordinary.For our associates, this means being a part of a mutual long-term vision driven by doing things differently with creativity, passion, and style. We then allow guests to feel transported to different parts of the world without leaving the comforts of their own city.We deliver our missionby providing unparalleled hospitality, exceptional service, and culinary excellence that leaves unforgettable memories and instills deep loyalty. Summary The Lead 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 Harwood Hospitality Group 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 Docent Steak guests with superior service and hospitality to ensure a memorable experience. Job Functions 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. 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. Ensure the unit is well maintained and that all equipment, materials, and utensils are perfect working condition. Arrange for maintenance and repair of equipment and other services. Reports any defect to the Restaurant Manager. Maintain current knowledge of bar inventory and mixed drink recipes. Have a good understanding of wine, cocktails, and beers. 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 HHG 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. Check food before serving it to the guest to ascertain that appearance, temperature, and portions are correct. Follow HHG beverage standards and procedures, using the HHG 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 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). Ensure service is performed in a timely, efficient 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. 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 a 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 HHG 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 HHG standards of excellence. Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks. Budgets/cost control Integrity/ethics Product knowledge Productivity Quality Sense of urgency Teamwork Required Education & Experience Minimum of 4 years' experience, required High volume restaurant experience required High school diploma or equivalent strongly preferred Upbeat, outgoing, and positive attitude required TABC and Texas Food Handler Certification required Professional demeanor is always required Excellent customer service, interpersonal, and communication skills required Ability to work positively in a fast-paced environment Basic math skills required Ability to work effectively within a team. Ability to be on your feet and alert for extended periods of time. Ability to lift up to 50 lbs. if needed. Advanced knowledge of spirits, wine, trends, and related beverage items required Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Te Deseo