BARTENDER

Staff Bartender

The Wild Thyme Company's experienced Staff Bartender will work directly with the Lead & other staff bartenders to produce a successful event. Teamwork and coordination will be crucial. Their skill in creating drinks and displaying high quality service should be implemented at all times. The goal is to enhance customer satisfaction so that we can maintain and expand our clientele. It is important that you understand the expectation set by The Wild Thyme Company's Mission Statement, "The Wild Thyme Way", Core Values "Passion for Food, Passion for Service" and "Words We Live By". You are to ensure that the following goals are met:

1. Arrive to work on time.
2. Must have knowledge of a wide range of cocktails and mixology, with accurate measurements and garnishes.
3. Assist in unloading of truck, locating all items related to bar including, but not limited to, alcohol, sodas, mixers, fruit/garnishes, service items, bar box, & glassware.
4. Meet with Lead Bartender to get a brief event summary & plan of action in setting up the bar.
5. Responsible for prepping and cutting of all fresh fruit and vegetable garnishes, juices and other perishables for respective event.
6. Locate alcohol from TWTC or client and perform a quick inventory to ensure a successful event.
7. Assemble or check assembly of physical bar making sure that it is a stable workstation.
8. Greet guests in a courteous and friendly manner.
9. Identify wine & champagne that may be for tableside service and toast.
10. Responsible for ensuring that alcoholic beverages are not dispensed to guests under the age of 21.
11. Maintain a clean and orderly bar station and adhere to health and safety standards.
12. Required to monitor the alcohol intake of guests in accordance with the venue's service and insurance policies.
13. If event is cash bar, the bartender is responsible for taking payment.
14. Practice 'Teamwork' and 'Clean As You Go' policies.
15. Read and understand all particulars of Banquet Event Orders, including start time, last call & and specifics of specialty cocktails.
16. Work effectively and efficiently with captain, event lead and event manager.
17. At the end of event, pack all left over alcoholic beverages for client to take or be returned to the shop.
18. Expediently communicate any challenges, guest complaints or requests to the captain, event lead or event manager.
19. Follow proper break procedure according to the employee handbook.
20. Ensure ingredient items are of proper TWTC standards in quality.
21. Be aware of costs and waste as you prep garnishes & ice down product.
22. Report broken equipment or repairs needed to a manager.
23. Provide continuous support & encouragement to staff bartenders/bar backs.

Current California RBS Certification Required