Bartender

POSITION TITLE: BARTENDER

Our primary consideration is guest gratification. This is achieved when our knowledgeable talent collaborates to create a light-hearted performance while simultaneously providing attentive and accommodating service. Specifically, as a member of the F&B Cirque, you are called on to be conscientious, dexterous, intuitive and timely, assisting guests, assessing their needs, and providing solutions. We are relaxed but never casual in our performance.

While the quality of our menu is important, it is only of value when framed by great – and occasionally unconventional – service. What is unconventional? Unconventional is working beyond the script and taking advantage of opportunities to surprise the guest. Our Circus attracts an audience who add to that unconventional air, they range from oddities enthusiasts to exhibitionists to minstrels. The Petit Ermitage environment is designed to encourage creativity; it is a free-thinking space that allows our guests an escape. Your personality and positive contributions to our Circus in partnership with adherence to company policy are key elements in our atmosphere.

Every Petit Ermitage employee is expected to maintain a constructive work environment by acting with integrity and communicating in a manner so that (s)he is both sociable and in sync with guests, peers and management.


Like a tightrope walker, the Bartender is a hybrid of cook and server, creating recipes and an outstanding service experience at the same time. The ability to perform under pressure and to simultaneously entertain, while essential to all who work on our team, are perhaps the most important qualities in our Bartender. Engaging with guests to explain our menus and ensure they are aware of all options available is an essential element of the Bartender’s responsibilities. Bartenders must create recipes, anticipate guest needs, handle cash accurately, work quickly on the POS, keep the work area clean and follow all safety and health code guidelines. All at once.

Attention to detail, sure footing, and a sense of urgency help a great personality become a Bartender favored by guests and peers.

• Greet and offer friendly interaction with all guests as they move through the environment. Provide direction and answers as needed.
• Serve all guests at the bar, inclusive of a full dining experience, while simultaneously supporting the F&B team with timely service of bar orders.
• Maintain quality of ingredients and recipes; maintain stock levels to ensure continuity of serving during the shift and for the next; put away incoming product as it arrives.
• Assist in serving food & beverage orders tableside.
• Maintain security of product, providing orders only as ordered through POS.
• Effectively communicate with the Barback/ Busser on all needs to facilitate service.
• Handle security of cash and credit transactions; provide proper documentation at the end of each shift; this includes accurate documentation for tips.
• Maintain a clean work environment through the shift, including all equipment, service and storage areas. Operate all equipment per training and to ensure best care.
• Maintain all health and alcohol service standards. Alert a manager immediately to any concerns with guests.
• Follow all guidelines in the Employee Handbook, including but not limited to hospitality expectations, grooming standards and attendance expectations.
• Proactively communicate with support crew and management; alert to problems, help with solutions.
• Other duties to support F&B service as assigned.

JOB REQUIREMENTS:

Education and/or Experience-
• Prior experience in guest relations required.

Communication Skills
• Ability to read, write, and verbally communicate effectively, diplomatically, and professionally with other departments, guests, and vendors in English.
• Knowledge of other languages is a plus.

Physical Ability
• The duties of this job regularly require the employee to bend, push, pull, stand, walk, and talk or hear.
• The employee frequently is required to use hands to finger, handle, or feel objects, or telephone.
• The employee must regularly lift and/or move up to 50 pounds.

Other
• Must be able to work weekends/holidays.
• Must have a valid TIPS certification and must have CA Food handling certificate.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

This job description includes the essential functions, primary duties and minimum standard of work expected from an employee in this position. In addition, employee is expected to follow employer’s standards, policies, and procedures issued in other media, i.e. handbook, online, video and memos. Employees are expected to perform all other reasonable duties as assigned by Managers to meet guests’ needs.

POSITION TITLE: BARTENDER

Our primary consideration is guest gratification. This is achieved when our knowledgeable talent collaborates to create a light-hearted performance while simultaneously providing attentive and accommodating service. Specifically, as a member of the F&B Cirque, you are called on to be conscientious, dexterous, intuitive and timely, assisting guests, assessing their needs, and providing solutions. We are relaxed but never casual in our performance.

While the quality of our menu is important, it is only of value when framed by great – and occasionally unconventional – service. What is unconventional? Unconventional is working beyond the script and taking advantage of opportunities to surprise the guest. Our Circus attracts an audience who add to that unconventional air, they range from oddities enthusiasts to exhibitionists to minstrels. The Petit Ermitage environment is designed to encourage creativity; it is a free-thinking space that allows our guests an escape. Your personality and positive contributions to our Circus in partnership with adherence to company policy are key elements in our atmosphere.

Every Petit Ermitage employee is expected to maintain a constructive work environment by acting with integrity and communicating in a manner so that (s)he is both sociable and in sync with guests, peers and management.


Like a tightrope walker, the Bartender is a hybrid of cook and server, creating recipes and an outstanding service experience at the same time. The ability to perform under pressure and to simultaneously entertain, while essential to all who work on our team, are perhaps the most important qualities in our Bartender. Engaging with guests to explain our menus and ensure they are aware of all options available is an essential element of the Bartender’s responsibilities. Bartenders must create recipes, anticipate guest needs, handle cash accurately, work quickly on the POS, keep the work area clean and follow all safety and health code guidelines. All at once.

Attention to detail, sure footing, and a sense of urgency help a great personality become a Bartender favored by guests and peers.

• Greet and offer friendly interaction with all guests as they move through the environment. Provide direction and answers as needed.
• Serve all guests at the bar, inclusive of a full dining experience, while simultaneously supporting the F&B team with timely service of bar orders.
• Maintain quality of ingredients and recipes; maintain stock levels to ensure continuity of serving during the shift and for the next; put away incoming product as it arrives.
• Assist in serving food & beverage orders tableside.
• Maintain security of product, providing orders only as ordered through POS.
• Effectively communicate with the Barback/ Busser on all needs to facilitate service.
• Handle security of cash and credit transactions; provide proper documentation at the end of each shift; this includes accurate documentation for tips.
• Maintain a clean work environment through the shift, including all equipment, service and storage areas. Operate all equipment per training and to ensure best care.
• Maintain all health and alcohol service standards. Alert a manager immediately to any concerns with guests.
• Follow all guidelines in the Employee Handbook, including but not limited to hospitality expectations, grooming standards and attendance expectations.
• Proactively communicate with support crew and management; alert to problems, help with solutions.
• Other duties to support F&B service as assigned.

JOB REQUIREMENTS:

Education and/or Experience-
• Prior experience in guest relations required.

Communication Skills
• Ability to read, write, and verbally communicate effectively, diplomatically, and professionally with other departments, guests, and vendors in English.
• Knowledge of other languages is a plus.

Physical Ability
• The duties of this job regularly require the employee to bend, push, pull, stand, walk, and talk or hear.
• The employee frequently is required to use hands to finger, handle, or feel objects, or telephone.
• The employee must regularly lift and/or move up to 50 pounds.

Other
• Must be able to work weekends/holidays.
• Must have a valid TIPS certification and must have CA Food handling certificate.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

This job description includes the essential functions, primary duties and minimum standard of work expected from an employee in this position. In addition, employee is expected to follow employer’s standards, policies, and procedures issued in other media, i.e. handbook, online, video and memos. Employees are expected to perform all other reasonable duties as assigned by Managers to meet guests’ needs.