Cater Waiter - Professional Catering, Waiting & Event Staff in Ireland

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Bar tender Monday to Friday

Salary: €16–€17

Location: Dublin city centre

Ref: citybar

Our client a city centre campus bar is looking to hire a bartender for a 10-12 week initial contract with the possibility or being made full time after this period.

This is a Monday to Friday role, no weekends, no bank holidays. Latest on site 11.30pm

Characteristics of the position

  1. ethos is to provide our guests with excellent service whilst serving and preparing high quality food and drink in a clean, safe and welcoming environment. This should include looking after your work section in terms of presentation and stocking levels. Our business sector is hospitality. Everything we do should evolve around being hospitable to all our clubs, students, guests, colleagues and business partners.

The Bar Tenders position is responsible for the efficient and profitable operation of the Bar and we expect you to ensure that the Company standards are met at all times. We expect you to adhere and drive the Health and Safety of our employees, and customers.

Organisation Structure

Your Direct Manager: General Manager

  1. Operations-

1.1-Ensure guests and colleagues are treated with professionalism at all times. Polite, courteous and friendly behaviour must be demonstrated towards both at all times.

1.2-Assist the General Manager in the day to day operational management of the Bar.

1.3-Maintain food and service quality, and consistency in line with Company standards

1.4-Ensure that the business is effectively managed and staffed at all times to deliver efficient guest service and a profitable operation.

1.5-Maximise the performance and competences of your team to maximase the operations of the business

1.6-Ensure University regulations are complied with at all times.

1.7-Constantly strive for a quality operation of the location

1.8-Ensure all equipment is always operated and cleaned in accordance with Company’s and manufacturer’s instructions

1.9- Address guests concern, requests or issues and report to your General Manager

1.10-Ensure the location always achieves the highest standards in cleanliness, Food Hygiene, Health and Safety. Take all necessary hygiene, safety and security measures needed to create and maintain the safest environment possible for employees and guests

1.11-Maintain an excellent relationship with the University and business partners at all times.

  1. Financial –

2.1-Support the General Manager in delivering budgeted sales

2.2-Ensure stock levels and product availability is under control throughout the location.

2.3-Optimise profitability through increased sales and controlled margins, whilst maintaining Company standards

2.4-Ensure any overspend on controllable expenditure is authorised by General Manager before going ahead with work

2.5-Keep a maintenance log of maintenance issues or request as per your line manager instructions.

2.6-Responsible for all cash handling and banking activities within location in line with Company policy

2.7- Complete all banking and financial paperwork as per Company procedures.

2.8-Report any float or petty cash shortage immediately to your general manager

  1. People-

3.1-Responsible for the Health and Safety of employees in location in accordance with ROI Legislation

3.2-Develop good communication between employees to help maintain team spirit

3.3-Create a positive working environment.

3.4-Ensure all new team members receive regular and prompt induction & training

3.5-Ensure Company policies and procedures are followed at all times

3.6-Maintain discipline and take appropriate action, where necessary, in accordance with Company rules. Report to Line Manager and HR any Employee Relations action.

3.7-Fulfil all administrative tasks and duties in the most effective and professional manner in accordance with Company guidelines

3.8-Ensure all training records are up to date and maintained.

  1. Assets-

4.1-Ensure that you understand and are aware of all legislation regarding Health & Safety, Food Hygiene and Licensing bodies.

4.2-Ensure the security of the premises, cash and stock. Monitor maintenance of location and equipment on a regular basis, and report recommended action to your general manager.

4.3-Ensure the standards in your location are constantly monitored and the location looks clean and presentable at all times

  1. Marketing and Training

5.1-Participate in any marketing plan for your location

5.2-Ensure any marketing material in the location is of the required standard.

5.3- Ensure new team members are issued training and induction plans.

5.4- Carry out regular training sessions with all team members when gaps in knowledge are identified.

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