Job Description

Reports to:

General Manager and Bar Supervisor

Summary Of Position:

The bartender is required to be familiar with a wide variety of drink recipes and is capable of delivering quality customer service. The Bartender will be responsible for serving patrons at our front bar and fulfilling drink orders for the dining room, monitoring the cash drawer at the bar and performing alcohol inventories at the end of each week to help maintain proper inventory levels.

Organization Description

Our House Hospitality Company (OHHC) is a hospitality company focused on creating quality brands centered around Matty Matheson. Our brands are leaders in their respective categories making the best versions of the most popular cuisines in North America by providing best-in-class guest experiences.

Equity Commitment

Rizzo's House of Parm takes its responsibility as an employer and is committed to equal opportunity. We are committed to the principle of equal employment opportunity for and to providing employees with a work environment free of discrimination and harassment. Prime Seafood Palace is committed to upholding the highest of standards in relation to internal equity, inclusion, diversity and anti-racism. We offer the opportunity to all staff members to assist in the recruitment practices used within our operation. This includes, but not limited to: sharing job opportunities, challenging recruitment standards, inclusion in group interviews and participation in unique professional development opportunities. We will take steps necessary to ensure that our vision and values are upheld internally. We understand that Diversity and Inclusion are not simply buzzwords and need to be understood and taken seriously within the business. We strive to be inclusive in all hiring practices, training and development provisions. We understand that true inclusion removes all barriers, discrimination and intolerance. When applied properly in the workplace, it is natural for everyone to feel included and supported

Responsibilities (include but are not limited to)

Guest Commitment and Relations:

Provide kind and genuine hospitality to all guests entering and leaving the premises Maintain a record of regular guests, industry guests, and public figures. Keep note of general preferences, dietary restrictions, and historical dining records using data recording systems Open Table and Toast. Constantly search for ways to increase the status-quo of hospitality to each and every guest. Note and act on special occasions to create unique and lasting memories. Develop personal relationships with regular guests, VIP's and Public Figures by offering business cards, alternate contact methods for further communication and additional personal services moving forward. When available, make introductions to CDC and GM if available to establish further rapport. Documents, investigates and resolvesemployee and guest incidents.

Leadership and Communication:

Create consistent, unbroken communication between the service, kitchen and bar teams. Maintain an emotionally athletic demeanour, and exude a calming, peaceful communication backbone throughout service to assist in mitigating potential service stresses. Speak with intellect, direction and professionalism to all guests and colleagues. Understand priorities at all times, and maintain poise when making adjustments to these actionable items. Decisive and results-oriented with outstanding leadership and crisis management skills.

Bar Operations:

To adhere to all company policies and procedures. To report any conflicts between staff and staff, or staff and guests immediately to management. To report any deficiencies in equipment to management immediately. To assist fellow staff members who require assistance, demonstrating a team environment. To ensure that all opening, ongoing, and closing duties are completed according to specifications, as required. To ensure that all work areas are stocked. To possess a full knowledge of all menu items. To ensure all food and beverage products are served according to restaurant standards. To ensure all guests are treated with expected levels of hospitality. To forward any guest compliments or complaints immediately to management. To collect payment in full, from all guests To perform any duties requested by management to ensure smooth operations at the Restaurant. Take beverage orders from guests and servers. Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant's standard drink recipes. Learn the names and personally recognize our regulars. Accept guest payment, process credit card charges and make change (if applicable). To maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages. To present drink menus, make recommendations and answer questions regarding beverages. Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas. Report all equipment problems and bar maintenance issues to the restaurant manager. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Required Experience

2+ years in a high-end, fast-paced restaurant environment

Required Skills

Proven restaurant bartending and/or serving experience Hands-on experience in cash handling Attention to cleanliness and safety Patience and customer-oriented approach Excellent people skills with a positive friendly attitude
Job Types: Full-time, Part-time

Pay: From $17.20 per hour

Expected hours: 30 - 40 per week

Additional pay:

Overtime pay Tips
Benefits:

Company events Dental care Discounted or free food Extended health care Flexible schedule On-site parking
Flexible language requirement:

French not required
Schedule:

8 hour shift Evening shift Every Weekend Holidays Monday to Friday
Experience:

serving: 3 years (preferred) Bartending: 3 years (preferred)
Licence/Certification:

Smart Serve (required)
Work Location: In person

Expected start date: 2025-03-10