Lead Bartender- at CUT, by Wolfgang Puck
CUT BY WOLFGANG PUCK
One of the most sought-after steak restaurants in the world will reopen in DC this Fall. CUT by Wolfgang Puck will offer sophisticated and modern design, refined service and the absolute finest selections of beef. The breakfast, lunch and dinner menus will reflect the unique spirit and sensibility of the Washington metropolitan area, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood.
CUT will feature two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will serve custom artisan cocktails, wine, beer and an extensive food menu.
Overview: To provide proper service & guest satisfaction for the bar and restaurant as outlined to the quality standards of the operation set forth by the Food and Beverage Team. To be fully knowledgeable and engaged in all aspects of the bar program and beverage services. Vast knowledge of executing an elevated bar experience and advanced understanding of all food and beverage items served. Uses hospitality skills in building a rapport with guests. Performs duties in a pleasant, conscientious and professional manner.
Support, maintain and adhere to all safety, health and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention; OSHA, Federal and local DC Government to mitigate exposure and spread of COVID-19.
Assist in designing creative and elevated custom cocktails, while being well versed in classic cocktail culture.
Seeking out latest trends and products in industry and sharing with Beverage Director.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Demonstrate leadership skills and a team building attitude to support professional growth of bartending team.
Ensure that bar standards are maintained at a superior level on a daily basis.
Check all bar set-ups in the station for cleanliness and proper position before open.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors and intoxicated patrons.
Maintain complete knowledge and comply with all departmental policies and service procedures.
Anticipate guests' needs, respond promptly and acknowledge all guests upon arrival.
Maintain positive guest relations at all times.
Be familiar with all hotel services, features, local attractions and activities to respond to guest inquiries accurately.
Carry out monthly stock control and bar inventory.
Carry out any other duties as and when required by the Restaurant and Bar Director.
*The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business needs dictates.Job Requirements: QUALIFICATIONS:
Experience: Minimum of 2 years’ experience tending bar in a luxury or high-end bar/ restaurant. Previous Lead and/or Supervisor experience is required.
Education: High school diploma or equivalent education required.
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand our guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest/ associate information and pertinent hotel data.
Schedule: Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.
Technical Skills: Ability to understand guests' service needs; ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time; ability to focus attention on details; ability to suggestively sell alcoholic beverages and wines; ability to access and input information into P.O.S. system; ability to maintain good coordination while serving orders quickly; ability to exert physical effort in transporting food and beverage to guests; ability to endure abundant physical movements throughout the work areas; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.
Language: Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements: Must be able to exert physical effort in transporting a minimum of 35 pounds, endure various physical movements throughout the work areas; reach up and down, push and pull, remain standing stationary for long periods of time throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
Licenses & Certifications: Minimum 21 years of age to serve alcohol. TIPS Certification preferred.
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