Service Bartender

OVERVIEW

Jean-Georges’ first ever Private Membership Club; Chez Margaux. Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, ‘Gaux Gaux’, a library, private dining spaces and much more.

THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.  

The Service   Bartender will   be responsible for   preparing and serving expertly prepared drinks to our guests.   The   Service B artender should have the ability to create classic cocktails as well as detailed recipes.   This role is part-time, 3 days a week with mandatory Thursday, Friday and Saturday with late hours. 

ESSENTIAL JOB RESPONSIBILITIES  

• Complete opening side work as directed by Bar Management
• Prepare and serve alcoholic and non-alcoholic beverages   in accordance with   standard   recipes   
• Peel, slice, and pit fruit for garnishing beverages, following company   standards   
• Follow responsible alcohol service guidelines, as outlined by Employee Handbook  
• Maintain proper loss prevention standards including cash handling procedures, cash deposits; Count the cash register at the start and close of each shift  
• Maintain organization and aesthetic appeal of the bar counter and   displays  
• Complete closing side work as directed by Management, including cleaning the   bar   and securing all alcoholic   product   
• Maintain sanitation to Department of Health standards; Keep work area clean and   organized   
• Inform Manager on Duty   immediately   of any DOH or OSHA/workplace safety   violations   
• Inform Management of any product or supply needs  
• Deal with   service   complaints by finding a way to say yes; always inform the Manager on Duty and Involve as   needed   
• Update knowledge and skills continually by   participating   in staff training   opportunities   
• Maintain general knowledge of The Group, location, transportation, Management team, etc.

KNOWLEDGE, EXPERIENCE AND SKILL  

• M inimum of two (2)  years of restaurant experience; fine dining and   high-volume   experience   required  
• A passion for food,   wine   and service  
• A strong sense   of urgency  
• Strong organization skills  
• Ability to deliver unsurpassed hospitality and guest   experience   
• Strong interpersonal and communication skills  
• Mastery   of tableside etiquette  
• A desire for growth  
• Have long-term goals in the service   industry  
• A rigorous attention to detail  
• Ability to take direction and   execute  
• Basic Math skills  
• High standards   for cleanliness of workspace and service areas  
• Ability to work a flexible schedule including days, nights, weekends, and   holidays  
• Professional demeanor, polished appearance with the ability to exceed guest's   expectations  

  PHYSICAL REQUIREMENT S  

• Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.  
• Must be able to lift and carry up to 50  lbs ; Ability to stand for prolonged periods of time and climb steps regularly.  
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height   frequently , or otherwise move in a constantly changing environment.  

  COMPENSATION  

The base pay range for this position   is $50 per   hour. The   determination of what a specific employee in this job classification is paid within the range depends on   a number of   factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.  

Jean-Georges is an Equal Opportunity Employe r .