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 .