February 2013 — November 2013
Responsibilities include at table customer service, making guests feel special, taking orders and communicating them accurately, running food, being in charge of running side work during your shift (heavy lifting sometimes required), handling cash and cards, cleaning, and having the ability to multi-task and manage time appropriately. Knowledge of both wine and spirits and an expansive menu.
Bartending added an element of memorizing common and restaurant specific drink recipes. Responsibilities include making drinks for your own personal guests and for other servers, being in charge of a drawer containing $600-$800 of the restaurant's money, personally stocking the bar of items necessary, and cleaning bar related glassware. It's a fast paced, high stress environment.
Heavy stresses on team work, attention to detail, having a positive attitude, and customer satisfaction.
Kevin Gilbert (714) 336-1227
Stephanie Hutchinson (714) 862-8537