Bartender

Description

At Hotel Saint Vincent, we have a dedicated enthusiastic team of employees. We take pride in our employees and the products and services we provide. We consider ourselves leaders in the field of authentic hospitality. We strive to create unforgettable experiences by blending food, service, and design seamlessly. Our core values are Good neighbors, Generous, Authentic, Kind & Honest, Fun-Loving, Inclusive, Service Driven.

ABOUT HOTEL SAINT VINCENT (STV):

Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality, a hotel started in 2021 by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert. An architectural icon in the Lower Garden District since its conception in the 1860s, the red brick Beaux Arts-era style building was originally founded as The Saint Vincent’s Infant Asylum by Irish immigrant Margaret Haughery, a bakery owner and philanthropist celebrated for her humanitarian services in New Orleans. Keeping much of the original architecture, Hotel Saint Vincent honors the property’s storied past and Margaret’s legacy through a highly considered restoration—incorporating an elegant, modern design that complements the property’s historic character.

The following benefits are available to full-time employees:

• Dental Insurance
• Health Insurance
• Life Insurance
• Vision Insurance
• Holiday pay after 90 days of employment
• PTO
• Employee discounts at our restaurants

The pay rate for this position is based on the projected range of the hourly rate plus tips.

JOB SUMMARY:

The Bartender is an extension of the restaurant, and as such, steps of service, time standards, and genuine hospitality should be the same from the bar as the servers on the floor. The expectation is that you are fast and friendly and honest. Be friendly, outgoing, and possess good communication skills. Position responsible for ensuring guests’ enjoyment. 

ESSENTIAL JOB FUNCTIONS 

• Follow all rules involving proper ID of underage guests and serving intoxicated guests in compliance with federal law. 

• Enthusiastically welcome each guest and be aware of tone, and body language at all times

• Makes guests feel appreciated, seen, and taken care of through your actions

• Works with others to keep all areas cleaned and stocked to the Company’s standards at all times

• Mixes, garnishes, and serves alcoholic and non-alcoholic drinks following standard recipes by jigger

• Inputs drink orders into computer immediately after the drink has been made, collects money from guests for drinks served

• Possess a strong understanding of menu and food knowledge

• Counts drinks guests are served and track open bar tabs

• Anticipates Guest’s needs, remains alert to Guest signals (raising a hand, looking directly at you, etc.), and acknowledges guests so they know you will be right with them

• Responsibly serves alcohol and remains aware of guests’ state of intoxication

• Other duties as assigned

SUPPORTIVE FUNCTIONS:

• You should be organized, and able to think and act quickly and effectively while retaining self-composure. 

• Works as a team with all personnel in order to maintain an effective atmosphere and an efficient food and beverage service

• Arranges bottles and glasses to maintain an attractive display. Any bottles in view of guests should have the labels facing the guests.

• Washes and sterilizes stemware, mixing tools, and surfaces

• Be guest sensitive and possess a sense of timing

Qualifications

•  Active bar license
• Be of legal age to serve alcohol
• State applicable health and/or alcohol compliance card
• Ability to pass Responsible Service of Alcohol Test with a score of 90% or better
• Basic mathematical skills and an ability to handle money and give correct change
• Basic reading skills
• Basic computer skills
• Basic knowledge of beer, wine, and spirits, and be familiar with standard drink recipes
• Excellent communication skills
• Organizational skills
• Multi-task oriented
• Knowledge of the Company’s food and beverage specifications
• Knowledge of workplace safety procedures