Under the Table Restaurant jobs

POSITION PURPOSE

Bartenders are responsible for consistently offer professional, friendly and engaging service to provide memorable beverage experience, exceeding our guests’ expectations. Bartenders oversee the beverage service within our restaurants - Veranda, Rosseau Grill and, Windermere Pub Lounge and event functions.

ESSENTIAL FUNCTIONS

Restaurant Responsibilities:

• Attends to the detail and presentation of each order while utilizing in house recipes or measuring systems
• Ensure that the bar and lounge area is properly set, cleared, cleaned and re-set throughout the entire shift. Maintains an attractive back bar display.
• Greet guests, present menus, inform of any specials, make recommendations and answer questions regarding food and beverage items.
• Assist guest with booking restaurant reservations (through walk in, phone or email)
• Thoroughly understanding each menu and being able to demonstrate with confidence and accuracy to guests.
• Prepares drink orders for servers or assists guests sitting at the bar
• Assists patrons select food and beverages by suggesting courses, explaining the chef’s specialties, identifying appropriate beverage pairings, and answering food preparation questions.
• Stay up to date on specials, menu deviation, items that have ran out etc..
• Serve, clear and re-set tables in a timely manner while efficiently using proper service etiquette.
• Accurately relay to kitchen and bar staff via the POS system in a timely and accurately manner
• Communicate efficiently and professionally and with the Food and Beverage production team about orders, allergies, and guest requests.
• Having a firm understanding of upselling and suggestive selling.
• Extensive knowledge of wine and liquor as well as any other beverages
• Can accurately demonstrate correct beverage service including table side bottle and glass wine pouring.
• Actively listen and respond positively to guests questions, concerns and requests, report any problems or concerns to Manager on Duty and/or Chef.
• Processing payments and operating point of sale system without error
• Complete opening, closing and side duties throughout your shift.
• Complete daily, weekly, bi-weekly and monthly cleaning assignments
• Other duties assigned by your manager or supervisor.

Event/Banquet Responsibilities:

• Ensures that the guests’ needs are met through efficient execution of all event orders
• Attends to the detail and presentation of each order while utilizing in house recipes or measuring systems
• Set-up the mobile bar display to ensure a visually attractive set-up while ensuring it’s cleared, cleaned and re-set throughout the entire shift.
• Ensure guest satisfaction and report any problems or concerns to Manager on Duty and/or Chef.
• Complete opening, closing and side duties throughout your shift.
• Other duties assigned by your manager or supervisor.

Core Competencies:

• Demonstrate a complete understanding of the resorts policies, procedures and service standards.
• Ensure effective working relationships and clear communication with all colleagues and leaders
• Protects establishment and patrons by adhering to sanitation, safety, and alcohol beverage control policies.
• Strong time management skills, with a prompt and organized approach to your work
• Excellent guest service skills and the ability to exceed guest expectations
• Ability to work efficiently in a fast-paced environment while under pressure
• Strong work ethic, with a willingness to take initiative
• Honesty, integrity, and a self-motivated attitude
• Adhere to grooming and appearance standards consistently
• Work effectively with guests and colleagues from different viewpoints, cultures and countries
• Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedure

Job Types: Full-time, Fixed term contract, Seasonal

Pay: From $17.60 per hour

Work Location: In person