Bottle Server with Bartending Experience - Vancouver, Canada - Cabana Nightclub

Cabana Nightclub

Verified Company

Vancouver, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Position:
Bottle Server, Bartender

Reports to:
Floor Manager, General Manager

This position requires skills as both a bartender and bottle server. Minimum 3 years bartending in a high volume environment and at least 1 year bottle service.

Duties and Responsibilities:

Prepare the tables with commonly ordered mixers and verify enough glassware is stocked.
Maintain sufficient product knowledge especially pertaining to high end vodka, tequila and champagne.
Be responsible for neat and tidy tables: no empty glassware or bottles or spills.
Ensures everyone receives the same service, regardless of gratuity.
Serve beverages according to club operating procedures and Serving It Right standards.
Engage your guests, have small conversation in between high volume periods.
Be outgoing, but not over the top. Communicate effectively with security and management any overly aggressive, intoxicated, and obnoxious patrons.
Be extremely diligent with order taking, cash handling, operation of Micros POS terminals and external handhelds for credit cards.
Dress to impress inline with company dress code.
See manager on duty for cancelled orders, failure to meet minimum spends or voids.
Assist closing operations with support team before completing cash outs.

Perks

Staff Outings
Free Red Bull, juice and pop.
Extremely Competitive gratuities.

Postion:
Bartender

Reports to:
General Manager, Assistant Manager/Head Bartender

Following company policies and procedures to ensure that all work done in the bar
is performed in a correct and efficient manner. Maintaining a clean and organized
bar. Keep up-to-date with current industry trends.

Job Functions:

The bartender has the following duties that should be done in accordance with the goals, policies, and procedures of the company:

Prepare drinks according to standardized recipes and in standard portion sizes.
Stocking bar as needed to maintain par stock.
Speed in service for servers
Following all inventory control systems.
Recording all bar and beverage sales on Micros POS.
Handling cash according to procedures outlined by company policies and procedures.
Tallying sales at end of shift.
Keeping all equipment, fixtures, and areas in front of and behind the bar clean and free of hazards always.

Cleaning and sanitizing all bar and beverage equipment.

Training bar backs (assistant bartenders).
Communicating effectively with all other facility personnel and customers.
If a bottle is sticky, wipe it down. If a shelf is dirty, wipe it.
At the end of the shift, all open products of like type should be married together resulting in all bottles being filled except the one with the remainder.
Performing any additional jobs as assigned by the Head Bartender or General Manager.
Standard portion size. All drinks of the same type should be uniform in size. Portions are determined by standard beverage recipes. Portioncontrol tools, such as shot glasses will be available for bartenders to use and must be used each time a drink is prepared in accordance with company policies and procedures
Product found broken should be reported to management, requisitioned, and then rung in on the spillage bill on Micros POS, not treated as if it had disappeared. ALL PRODUCT MUST BE ACCOUNTED FOR

Application Requirement