Company & Property Description
Whether traveling on a ski trip to Aspen, or taking a romantic escape in Santorini for a special anniversary, it is the simple things that are most important to the guests of Auberge Resorts Collection.  At Auberge, we offer the opportunity to create personal memories and stories; tasting freshly picked fruit in Cabo San Lucas, horseback riding with a local cowboy in Costa Rica, or planting coral gardens in the South Pacific. People who know us, choose to return for shared experiences that connect them to local cultures and which will be forever embedded in their soul.

Role Summary
Stock bars with designated supplies, ensuring no shortages for guest service.  Maintain cleanliness of work areas and equipment according to hotel specifications.  Assist Bartenders and Cocktail Servers. 

Core Responsibilities
Please note that this is not an exhaustive list of everything that needs to be done!  Within the Auberge family, our people always find new ways to look after the business, their guests, and their team-mates.   Within this, the key responsibilities for this position are:

  • Maintain complete knowledge of particular characteristics and description of every wine by the glass and major wine on the wine list.

  • Maintain complete knowledge of designated glassware and garnishes for each drink.

  • Maintain complete knowledge of all liquor brands, wines, beers and non-alcoholic selections available.

  • Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

  • Maintain complete knowledge of table numbers, room capacity, hours of operations, menus, prices and dress code of assigned outlet.

  • Maintain complete knowledge of correct maintenance and use of equipment; using only as intended.

  • Maintain complete knowledge and comply with all departmental policies and service procedures.

  • Complete opening side duties:

    • Check quality and amount of all bar stock and supplies by using a checklist.

    • Complete opening inventory sheet.

    • Requisition all necessary supplies from the manager.

    • Transport supplies from storeroom to designated bars.

    • Stock ice in the bar.

    • Stock glassware and paper supplies.

    • Set up ashtrays and menus.

    • Wipe down bottles in the display cabinet and speed rail.

    • Prepare bowls of bar snacks.

    • Set up candles.

    • Obtain assigned bank and ensure accuracy of contracted monies.  Keep the bank secure at all times.

  • Inspect cleanliness and condition of bar and service areas; rectify any deficiencies.

  • Prepare garnishes and mixes, log all product requisitioned from the kitchen.

  • Replenish supplies in bars throughout shift, including ice.

  • Greet guests and take their orders utilizing suggestive/up-selling techniques.  Properly input orders into the POS system and verify receipt by the kitchen.

  • Legibly document orders using the established system when POS is down and verify receipt by the kitchen.  Assist bar servers as required.

  • Anticipate guest needs, respond promptly and acknowledge guest even when busy.

  • Maintain positive guest relations.

  • Be familiar with all resort services/features and local attractions/activities to respond accurately to any guest inquiry.

  • Answer outlet telephone within three rings, using correct greeting and telephone etiquette.

  • Monitor and maintain cleanliness, sanitation, and organization of bartop, tables, service areas and outlet itself.

  • Replace ashtrays with one butt with a clean ashtray by using capping method.

  • Remove soiled wares from bar top and tables to dishwashing area.

  • Present guest checks and process payments.  Adhere to all cash handling and credit policies/procedures.

  • Extend courteous departures when guests leave outlet.

  • Close all guest checks in the POS system immediately upon payment.

  • Clean bar top as guests depart.

  • Clean glassware in glass machine/three compartment sink.

  • Direct and assist barbacks and cocktail servers in their job functions to ensure smooth and efficient service to guests.

  • Clearly communicate last call at designated closing time to guests and cocktail servers.

  • Fill out allocation sheet and place in accounting mailbox at end of shift.

  • Legibly document designated items on the spill sheet.

  • Ensure maximum usage of all supplies to attain budgeted beverage cost and to prevent waste.

  • Complete closing duties:

    • Properly store all reusable goods.

    • Empty and drain ice bin.

    • Scrub sink.

    • Remove all items from bar top and tables; place clean items in designated areas; wipe clean all surfaces of bartop and tables.

    • Wipe down all bottles and surfaces.

    • Clean all bar equipment and tools.

    • Remove trash.

  • Legibly document pertinent information in outlet log book.

  • Complete all closing reports in the POS system.

  • Count bank at end of shift; complete cashier reports and drop receipts; secure bank.

  • Assist with weekly/monthly inventories.

  • Follow maintenance program and cleaning schedule.

  • Update bar menus and wine lists.

  • Legibly document maintenance needs on work orders and submits to the manager.

  • Participate in and support hotel and company efforts towards sustainability and environmental initiatives in alignment with Blue Sky values

Required Qualifications

  • A genuine affinity for interacting meaningfully and positively with guests.

  • (Required) 3 years experience as a Bartender and 21 years of age.

  • Prior experience in guest relations.

  • Experience and adeptness at working cohesively with co-workers as part of a team.

  • Computer training on POS system.

  • Expansive knowledge of alcoholic beverages and mixology.

  • High level of comfort with understanding, discussing, and recommending wines and wine pairing with meals.

  • (Desirable) High school graduate or equivalent and some college.

  • (Desirable) Certification of previous training in liquor, wine and food service.

  • Professional, polished service, etiquette, and protocol skills and knowledge.

  • Understanding of safe food and beverage handling practices.

  • Understanding of safe handling practices cleaning chemicals.

  • ServSafe and TIPS certification.

  • Ability to understand guests’ service needs.

  • Ability to access and input information into the POS system.

  • Ability to be well organized, maintain concentration and think clearly when preparing drinks and providing service to guests within any given period of time.

  • Ability to focus on detail.

  • Ability to exercise good judgment in determining potentially intoxicated and/or underaged guests.

  • Ability to maintain good coordination while preparing and serving orders quickly.

  • Ability to perform job functions with minimal supervision.

  • Ability to work cohesively with co-workers as part of a team.

  • Ability to coordinate bar backs and cocktail servers in their job functions to ensure smooth and efficient service to guests and to assist when necessary.

  • Ability to provide legible written communication.

  • Ability to compute basic mathematical calculations and cash handling experience.

Physical Demands: Frequent need to perform the following physical activities: 

  • Reaching, bending, pushing, pulling, twisting, lifting, and climbing.   Have frequent need to perform standing and walking activities related to providing food service in the restaurant.  

  • The constant need to perform the following physical activities: grasping, turning, finger dexterity. 

  • Frequent need to stand for long periods of time.

  • Lifting/carrying up to 10-20 lbs. frequently and 40 lbs. occasionally.

  • Vision requirements: the constant need to view small print.  Frequent need to see small details and things clearly beyond arms’ reach.

  • Hearing requirements: the constant need to speak on the telephone and/or two-way radio. 

  • Respond to the general public and converse with staff. Ability to hear fire alarms and emergency equipment.

What Else?

At Auberge, we are passionate about our mission to be the best loved operator of one-of-a-kind luxury properties and experiences.  We are storytellers and story-makers, delivering simple pleasures and creating indelible memories. Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort and beauty.  Whatever role we play in Auberge, and wherever we reside and work, we all live by the view that our core purpose is to enrich people’s lives.

If that philosophy resonates with you and you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family.

The Lodge at Blue Sky is an Equal Opportunity Employer, M/F/D/V. The Lodge at Blue Sky provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Madeline Hotel and Residences with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

 


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 www.aubergeresorts.com
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Blog: https://aubergeresorts.com/blog


Auberge Resorts Collection provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Auberge Resorts Collection complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Department: Food & Bev Front of house
This is a non-management position
This is a full time position

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