Bartender

Company Description: Cafe Yaya is the second concept from the team behind Galit, a Middle Eastern Restaurant in the Lincoln Park neighborhood in Chicago. Cafe Yaya is owned and operated by Chef Zachary Engel and Andrés Clavero. The "all day cafe" will include a robust pastry program led by Pastry Chef Mary Eder-McClure that will include breakfast pastries, fresh breads, and bistro desserts as well as desserts for our upstairs event space. The restaurant is a space for community: hospitality professionals, guests and suppliers will come together and celebrate food and drink in a respectful, friendly, and caring manner. The menu focuses on a seasonal and localized approach to approachable cafe dishes from the sidewalk bistros of Paris and Tel Aviv.

Overview: The Bartender would be responsible for preparing beverages and serving beverages and/or food to guests in the restaurant. This role will be knowledgeable and passionate about the art of cocktails, beer and wine to give our guests the highest level of guest service/food and beverage experience. The Bartender will report to the General Manager and Managers (“Managers”) and, at times, the Executive Chef and Sous Chefs (“Chefs”). Above all, the Bartender must do all to contribute to a positive work environment as set forth by the culture and values of Cafe Yaya.

Responsibilities:

• Engage in sincere and warm interaction with all guests while being professional and courteous
• Assist guests regarding all beverage menu items in an informative and helpful way
• Have a complete understanding of all floor plans and seat numbers
• Mix and/or serve alcoholic beverages and control the beverage stock as per guidelines
• Complete knowledge of food style and restaurant menu and be able to answer guest questions professionally and succinctly
• Proficient knowledge of the restaurant’s beverage program and best practices for serving guests
• Have full knowledge of all beverage menu items, garnishes, contents, and preparation methods
• Follow all safety and sanitation policies when handling food and beverage
• Cultivate and maintain professional relationships with all employees and Managers through a positive and team-driven work effort
• Communicate with Chefs, Managers, and Front of House staff to better serve the guests needs and their requests

• Set up bar and side stations with all items needed for shift including but not limited to: water, silver, napkins, glassware, salt and pepper shakers, wiping towels, coffee, iced tea, FOH supplies, and any other items that may be needed throughout the shift.
• Help to clear dishes from tables and bar, including glassware, silver, share plates, and any other items on table that are not being used
• Reset tables as guests depart including wiping, resetting, and cleaning surrounding area so table is ready for next guest
• Close down station, put away all supplies, clean bus areas, and perform any closing duties task that are needed by manager
• Adhere to side work requirements, in a timely and accurate manner, and as set forth by restaurant Managers
• Deliver food to guests according to the professional and hospitable standards set forth by the Managers and Chefs
• Familiar with kitchen coursing techniques and counter service standards
• Proper breakdown and restocking of restaurant smallwares at end of service
• Maintain uniform cleanliness and proper attire at all times without exception

Experience/Skills:

• At least one year of bartending experience in a casual fine dining establishment is preferred
• To be organized and have a sense of urgency with regards to all duties
• Exemplary knowledge of wine, liquor, beer, and bartending techniques
• Previous Toast experience encouraged
• Excellent communication and organizational skills
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively with fellow employees as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• High School diploma or equivalent preferred
• Illinois BASSET Certification
• Serve Safe Food Handlers Certificate required
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and recipes. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or fellow employees.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls; stoop, kneel, crouch, or crawl, talk, and hear. The employee frequently is required to sit, reach with hands and arms. The employee is occasionally required to climb or balance, and lift up to 50 pounds.