(Includes but is not limited to the following duties. Other duties may be assigned):
Understand and perform job duties to the expectations of the restaurant Service, Food, Beverage, and Wine manuals.
Oversees and assists the entire front of house team with all elements of service. Takes ownership of the bar, knowing the names and preferences of their guests and VIPs, greeting, seating, running, bussing, re-setting etc.
Executes and facilitates service in cooperation with other Baristas, sommeliers, and managers. Facilitates the communication between the FOH & BOH.
Describes dinner features as needed, including menu changes and daily additions.
Follows through and communicates with Management team/Chef on VIP procedures and special requests.
Conducts continuous training with service team regarding the spirit and cocktail list and provides complete training for all new hires.
Participate in Pre-Shift meetings and learn new menu items.
Taking and making beverage orders.
Describes dinner features as needed, including menu changes and daily additions. Takes food orders and provides setups and service for guests dining at the bar.
Coordinating transfers with manager/server team
Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times.
Develops rapport with guests.
Describes dinner features as needed (including changes and additions).
Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.
Liaise with server to ensure communication at all times about wants and needs of guests.
Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc.
Assists the Chef in expediting the food to the bar.
Ensure that all food and products are consistently prepared and served according to the restaurant’s standards.
Maintain a clean, safe environment all times in the bar (front bar, back bar, well, floor).
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant colleagues and guests.
SUPPORTIVE FUNCTIONS:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the restaurant.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Must possess basic computer skills. Must have complete knowledge of POS system.
Knowledge of the appropriate table settings and service ware.
Ability to describe all menu items, prices and methods of preparation. And to use suggestive selling techniques to encourage the guests to choose items that are house specialties.
Must have complete knowledge of and use the service guidelines outlined in the Front Server Manual.
Must have complete knowledge of products and specifications that is outlined in the dinner menu matrix and the cuisine, beverage and wine manual.
Further duties not currently listed in this outline may be added at the manager’s discretion.
REQUIRED QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Minimum 3-4 years of fine dining mixology experience. Knowledge of service and food and beverage, generally involving at least 2 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions.
Cleanliness, organization, and the ability to work well in a team situation are crucial to this position.
Extensive Food and Wine knowledge
Must be minimum age to serve alcohol.
High school or equivalent education required.
Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment.
Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems.
Familiarity with Microsoft Office Suite of products and strong financial acumen.
Must be impeccably groomed, maintain good hygiene, good posture, and have required uniform and tools.
Responsive to constructive feedback from Chefs and Managers.
GROOMING:
All colleagues must maintain a neat, clean and well-groomed appearance per Sorelle and partner standards outlined in the Service manual.
LANGUAGE SKILLS:
Ability to communicate effectively with management, guests and hourly staff.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by a Barista to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Must be able to stand and exert well-paced mobility for at least 8 hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis.
Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.
Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis.
Must be able to exert well-paced ability in limited space.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, stooping, crouching, kneeling, listening, hearing and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Safely lift and easily maneuver plates, cases of water, chairs and dining room tables.
Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
