Bartender
About this role
Bartender's responsibilities include but are not limited to:
- Verify identification and age requirements of guests
- Make traditional classics and creative modern classic cocktails with the proper mise en place, form, and consistency.
- Set up, and open the bar with fresh ingredients, garnish, ice, mise en place, glassware, etc. in a timely manner.
- Close down the bar at late hours, taking out trash, cleaning mise en place, stocking liquor, beer, N/A, silverware, etc..
- Process payments from guests, cash handling and tip entering at high speeds.
- Clean glasses, mise en place, bar utensils, guest area in a prompt way.
- Be able to make suggestions based on guest tastes and preferences using classic cocktails and food menu knowledge.
- Build a rapport with regular guests to create a positive atmosphere for repetitive business.
- Attend scheduled bar staff meetings, cleans, and outings.
- Deal with guest experience, imperfections with a mature, warm, problem solving character.
- Available to work 8 or more hours on your feet with vigorous shaking and constant socializing.
- Open to having a flexible schedule working am daytime hours to late in the night, depending on venue.
- Carry buckets of ice, full kegs, and large items up to 160lbs.
Company at a glance
SDCM is a nationally acclaimed, San Diego based restaurant group. Owned and operated by Matthew Spencer, SDCM was founded on Spencer’s 20 years of hospitality industry experience. Spencer began the group with the opening of oceanfront restaurant and lounge, FIREHOUSE American Eatery + Lounge in 2007. Quickly thereafter, he partnered with the Cohn Restaurant Group to open Downtown San Diego’s hottest wine bar, Vin De Syrah, followed by the throwback restaurant Analog Bar. In 2014 SDCM opened Kettner Exchange, to local and national acclaim, including receipt of the prestigious 2015 Orchid Award for Architecture. A year to the day after opening Kettner Exchange, SDCM opened Devil’s Dozen—a creative, chef-driven donut concept offering high-quality donuts and coffee. SDCM’s latest ventures include, The Grass Skirt, an adventurous tiki-concept and Good Time Poke, which serves San Diego’s freshest and most innovative poke dishes.
Award-wining Corporate Executive Chef Brian Redzikowski, formerly of Le Cirque 2000, Nobu Matsuhisa Aspen, and Joel Rubuchon at the Mansion in Las Vegas, leads menu development for all five of SDCM’s creative concepts and is responsible for sustaining and elevating culinary offerings for all current and future projects. Highly acclaimed Bar Manager Steven Tuttle leads the beverage program across all SDCM venues; the winner of the 2015 San Diego Star of the Bar Competition, Tuttle was also named Eater.com San Diego Bartender of the year 2015. Redzikowski and Tuttle work in tandem with Spencer and his partners Jillian Donovan & Kristine Duehren to ensure SDCM remains on the leading edge of innovation in food, beverage and hospitality concepts in San Diego.
Top Benefits
- Competitive salaries
- Hourly rates
- Company wide restaurant discounts
- Internal promotion opportunities
- Work-life balance accommodations
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