OPENING SOON – La Mar Cocina Peruana by acclaimed Peruvian chef Gastón Acurio, is bringing its authentic Peruvian cuisine to downtown Bellevue, Washington.
Created by acclaimed Peruvian chef Gastón Acurio, La Mar is a celebration of the traditional Peruvian cebichería, set within a casual yet upscale atmosphere designed to take its diners on a delicious exploration of the flavors of Peru.
La Mar focuses on delivering fresh seafood direct from the sea that exemplifies authentic Peruvian flavors. The La Mar menu consists of classic Peruvian dishes such as cebiches (citrus-based marinated raw fish), tiraditos (thinly sliced seafood), and causas (potato-based dishes). It also features grilled anticuchos, which are skewers of marinated meat meant to pay homage to Peruvian street food. La Mar’s menus always feature fresh, local ingredients and incorporate a wide variety of seafood that the country of Peru traditionally offers.
La Mar is committed to the environment. We promote sustainable seafood and actively work towards sourcing locally from fisherman and farmers. We are constantly striving towards a global sustainable business model and pride ourselves on working with the best ingredients the oceans offer exhibiting flavorful preparations of whole fish from around the world, served directly at the table.
With 8 locations across the globe in such places as Lima, San Francisco, Miami, Dubai and Doha, La Mar showcases Peru’s rich culinary heritage and the country’s emerging gastronomy on the world stage.
Position: Lead Bartender
Reports To: General Manager, Assistant General Manager, Bar Manager
Position Summary:
- The Head Bartender is responsible for cocktail menu creation, staff training, spirits curation, PR generation, and general cleanliness and orderliness of the bar.
- The Head Bartender will, in conjunction with the AGM or other primary beverage manager, be responsible for maintaining budgeted liquor cost.
- In addition, they will also assist with liquor ordering, receiving, and inventory.
- When applicable the Head Bartender will also assist with the beer menu, beer purchasing and beer costs.
- Organizational skills, consistent quality and service delivery, the ability to think and act quickly and effectively while retaining self-composure are essential.
- Being responsive and guest sensitive as well as possessing a good sense of timing.
Primary Head Bartender Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:
1. Menu Creation
a. The Head Bartender will be responsible for creating a minimum of two seasonal cocktail
menus per year.
b. The menu shall be cohesive and adhere to the stylistic guidelines of the restaurant or bar
concept.
c. The Head Bartender will be responsible for maintaining relevance in the restaurant or
bar’s competitive set, and will drive PR opportunities through unique and interesting
cocktail creations and menu options.
2. Spirits Curation
a. The Head Bartender shall maintain the back bar in a neat and organized fashion, keeping
bottles clean and labels facing out, and maintaining stock in such fashion that out-of-
stock issues are limited.
b. They shall develop and maintain relationships with distributors and suppliers, where
appropriate, so as to stay abreast of current releases of new spirits.
c. They should maintain awareness of the spirits industry via reading and, where
appropriate, attending industry events.
d. They shall maintain a spirits selection that is appropriate to the concept and locale of the
restaurant or bar.
3. Staff Training
a. The Head Bartender shall provide training material for the bartenders and front-of-house
staff, including cocktail servers and restaurant servers; at a minimum the material shall
explain the cocktail menu and give insight as to how the staff may interpret the menu to
guests.
b. They shall hold a staff wide training once per season in conjunction with new cocktail
menu rollout, tasting new cocktails and providing background information and tasting
notes.
4. PR Generation
a. The Head Bartender shall work in conjunction with local or regional PR teams to identify
media opportunities and, when appropriate, shall act to drive positive media attention to
the bar or restaurant in a way that is consistent with the concept of the bar or restaurant.
5. Bar Cleanliness
a. The Head Bartender shall work in conjunction with managers to develop cleaning
schedules and areas of attention. They shall report damaged bar equipment and tools to
management immediately.
6. Liquor Ordering and Cost Control
- When applicable, the Head Bartender shall help develop pars and assemble weekly liquor orders in conjunction with the AGM or primary beverage director.
- They shall be responsible for developing cocktails and a cocktail menu in such a way as to maintain budgeted liquor cost. When necessary they shall work in unison with the
- AGM or primary beverage director.
- They shall undertake such training as may be necessary to establish familiarity with such cost control tools as Excel, Restaurant 365, and others.
7. Beer
- The Head Bartender when appropriate to the concept shall be responsible for maintaining a current, relevant and balanced beer list, and shall provide necessary tasting notes and training material for staff training.
- They shall work in conjunction with the AGM or primary beverage director to maintain inventory, maintain budgeted beer costs, develop pars, and create weekly order lists.
8. Hiring and staff oversight
- The Head Bartender shall make recommendations when appropriate for hiring of bar staff and cocktail staff. These recommendations shall be taken into account by management when interviewing and hiring staff.
- They shall assist management with current staff evaluations based on their presence and work ethic behind the bar.
9. Event Representation
- The Head Bartender should, when possible and appropriate, represent the Bar or Restaurant at such offsite events as fundraisers, galas, competitions, etc. If they are not available they should make recommendations as to who may represent the bar or restaurant.
10. Banquet Sales
- The Head Bartender shall work with the Sales team to provide a consistent list of cocktails appropriate for banqueting and catering functions, as well as cost estimations.
- The Head Bartender shall communicate with the Banquets team so as to prepare any necessary batched cocktails in advance of each event.
Standard Bartender Responsibilities: Duties and responsibilities include, but are not limited to, the following:
- Welcome each guest personally within 1 minute
- Communicate with guests using clear and enthusiastic words, tone and body language at all times. Make guests feel appreciated through your actions
- Work as a team with all the Acurio International staff in order to maintain an effective atmosphere and an efficient food and beverage service
- Mix, garnish and serve alcoholic and non-alcoholic drinks for guests following standard recipes, always using a jigger / measuring tool
- Process drink orders into computer immediately, collect money from guests for drinks served and make change, responsible for handling cash reconciliation and pay out of wait staff gratuities
- Knowledge of the full menu of food and beverages
- Maintain clean glassware
- Anticipate your guest’s needs and offer your assistance before the guest has to ask for it.
- Responsible service of alcohol.
- Responsible handling of guest allergy & dietary needs.
- Maintain a positive, pleasant, attitude every shift.
- Responsible for breaking down the bar every night and a deeper cleaning two times a week.
- Able to navigate Toast P.O.S
- Close out all credit card transactions properly and follow proper cash handling procedures.
- Report all concerns to MGMT in a timely manner.
- Other duties as assigned.
Essential Requirements:
- Available to work various shifts, weekends and holidays
- Ability to accept coaching
- Walks and stands during entire shift
- Continuously reach, bend, lift, carry, stoop and wipe
- Remain stationary for long periods of time
- Frequent washing of hands
- Be able to lift up to 50 lbs
- Hazards may include, but are not limited to, slipping and tripping
- You must be of legal age to serve liquor according to state law
Required Experience and Skills:
- Bartending experience (minimum 2 years)
- Basic mathematical skills, handle money and give correct change
- Basic reading skills
- Point-of-Sales skills
- Excellent communication skills; people and hospitality orientation.
- Organizational skills and multi-task oriented
- Knowledge of the Acurio International food & beverage menu and specifications
- Knowledge of beer, wine and spirits, and be familiar with standard drink recipes
- Knowledge of workplace safety procedures
- Basset certification
- TIPS certification
Equal Opportunity Statement:
La Mar is an equal opportunity employer. All employment decisions at La Mar are based on business needs, job requirements, and individual qualifications, without regard to race, color, religion or belief, national, social or ethnic origin, sex, age, physical, mental or sensory disability, sexual orientation, gender identity and/or expression, marital status, veteran status, family or parental status, or any other status protected by the laws or regulations in the locations where we operate.
Job Type: Full-time
Pay: $22.00 per hour
Expected hours: 40 per week
Benefits:
- Employee discount
- Health insurance
- Paid training
Restaurant type:
- Bar
- Fine dining restaurant
Shift:
Weekly day range:
- Every weekend
- Monday to Friday
- Weekends as needed
Ability to Commute:
Ability to Relocate:
- Bellevue, WA: Relocate before starting work (Required)
Work Location: In person