Barista/Cashier

Barista Position at The Cooper

The Barista at The Cooper is responsible for selling, preparing, and serving all beverages, wine, and food. Duties include overseeing bar maintenance, making menu suggestions, delivering food and drinks, describing the offerings to guests, recommending wine selections, monitoring guest satisfaction, and managing inventory. Must be pleasant, conscientious, and professional with an extensive knowledge of coffee and tea, product, and beverage selections. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.

Duties/Responsibilities

• Understand and perform job duties to the expectations of BHC and the restaurant Service, Food, Beverage, and Wine manuals.
• Oversees and assists the entire front-of-house team with all elements of service. Takes ownership of the bar, knowing the names and preferences of their guests and VIPs, greeting, seating, running, bussing, re-setting, etc.
• Executes and facilitates service in cooperation with other Baristas and managers
• Describes dinner features as needed, including menu changes and daily additions.
• Follows through and communicates with the Management team/Chef on VIP procedures and special requests.
• Conducts continuous training with the service team regarding the spirit and cocktail list and provides complete training for all new hires.
• Participate in Pre-Shift meetings and learn new menu items.
• Taking and making beverage orders.
• Describes dinner features as needed, including menu changes and daily additions. Takes food orders and provides setups and service for guests dining at the bar.
• Coordinating transfers with the manager/server team
• Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times.
• Develops rapport with guests.
• Describes dinner features as needed (including changes and additions).
• Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.
• Liaise with the server to ensure communication at all times about the wants and needs of guests.
• Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc.
• Ensure that all food and products are consistently prepared and served according to the restaurant's standards.
• Maintain a clean, safe environment at all times in the bar (front bar, back bar, well, floor).
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant colleagues and guests.

Required Skills/Abilities

• Minimum 3-4 years of fine dining mixology experience. Knowledge of service and food and beverage, generally involving at least 2 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions.
• Cleanliness, organization, and the ability to work well in a team situation are crucial to this position.
• Extensive Food and Wine knowledge
• Must be minimum age to serve alcohol.
• High school or equivalent education required.
• Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment.
• Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft-based computer systems.
• Familiarity with the Microsoft Office Suite of products and strong financial acumen.
• Must be impeccably groomed, maintain good hygiene, good posture, and have the required uniform and tools.
• Ability to communicate effectively with management, guests, and hourly staff.

Physical Requirements

• Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, employees must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for at least 8 hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis.
• Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.
• Must be able to exert well-paced ability in a limited space and to reach other locations of the restaurant on a timely basis.
• Must be able to exert well-paced ability in a limited space.
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, stooping, crouching, kneeling, listening, hearing and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
• Vision occurs continuously, with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Safely lift and easily maneuver plates, cases of water, chairs and dining room tables.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.