Bartender Twin Farms

Twin Farms; Barnard (VT); On-site; USD 30,000 - 45,000; Full time

Job summary

A leading company is seeking a Bartender to provide exceptional service in a polished atmosphere. Responsibilities include managing bar operations, creating innovative drinks, and ensuring guest satisfaction. The role starts in May 2025 and includes various benefits.

Benefits

Paid time off up to 4 weeks

Paid sick leave

Holiday Pay

Paid overtime

Health and vision insurance

Life Insurance

401k

Daily Staff Meal

Responsibilities

• Maintain low wastage levels through good stock management.
• Run bar shifts, assisting staff with issues and ensuring guest experiences exceed expectations.
• Prepare weekly/monthly reports as required.

Job description

Job Description

Bartender Job Summary: Back of bar roles, such as support/runners and servers, work as a highly functional team, providing guests with exceptional service within a polished yet comfortable atmosphere. These roles partner closely with the Twin Farms' kitchen to know our culinary offerings and cater to guests' needs. The Bartender/Runner follows the instructions of the F&B Management Team and General Manager with consistency and dependability, working in cooperation with all departments. This position starts in May, 2025. https://vimeo.com/293159188

Benefits for our Bartenders:

• Benefits
• Paid time off up to 4 weeks
• Paid sick leave
• Holiday Pay
• Paid overtime
• Health and vision insurance
• Life Insurance
• 401k
• Daily Staff Meal

Reports to: F&B Director, Wine Director, and Assistant Dining Room Manager

Bartender Duties and Responsibilities:

Operational Acumen:

• Maintain low wastage levels through good stock management and rotation, accurate recording, training, and active monitoring.
• Run bar shifts, assisting staff with issues and complaints, ensuring guest experiences exceed expectations.
• Prepare weekly/monthly reports as required.
• Create innovative drinks and cocktail menus that incorporate Twin Farms' farm focus.
• Research local market trends to develop new ideas.
• Ensure professional service at all times, aligned with the specified style.
• Communicate effectively with other F&B staff and departments.
• Follow company policies, vision, and departmental objectives consistently.
• Be knowledgeable about hotel products and services.

Supervision:

• Collaborate daily with bar staff.
• Set and communicate daily targets, maintaining standards.
• Foster an environment welcoming of product, process, and service improvements.
• Conduct briefings and training to enhance product knowledge.
• Monitor performance, provide feedback, and set objectives.
• Support team development based on individual abilities.
• Maintain team morale through social and educational events.
• Take responsibility for service in your designated area during shifts.
• Oversee the operation of your station, private functions, or room service.
• Maintain cleanliness standards in dining areas.

Stock and Inventory:

• Coordinate with managers to ensure stock control and achieve budgeted margins.

Customer Service:

• Build and maintain good guest relationships, handling requests and complaints professionally.
• Act as a brand ambassador, upholding group values externally and internally.
• Be familiar with all dishes and wines, capable of providing explanations and selling effectively.
• Ensure guest wishes are met reasonably and staff call guests by correct names and titles.
• Greet, seat, and take orders from guests professionally.
• Gather feedback and utilize it to improve service quality.

Health and Safety:

• Contribute to risk assessments, monitor safety issues, and operate safely.
• Be aware of fire, safety procedures, and health regulations.

General Responsibilities:

• Support colleagues during peak times and perform operational duties as required.
• Report punctually in full uniform, adhering to grooming standards.

Physical Requirements and Work Environment:

• Require vision for monitoring and data entry; involve standing, walking, bending, lifting up to 50 pounds.
• May involve exposure to chemicals, heat, smoke, and hazardous conditions.
• Work environment includes restaurant and kitchen settings with potential exposure to alcohol and other hazards.

Qualifications: Additional information will be kept confidential according to EEO guidelines.