Bartender and Server

Company Description: Galit is a Middle Eastern Restaurant in the Lincoln Park neighborhood in Chicago, owned and operated by Chef Zachary Engel and Andrés Clavero. The restaurant is a space for community: hospitality professionals, guests, and suppliers will come together and celebrate food and drink in a respectful, friendly, and caring manner. The menu focuses on a seasonal and localized approach to dishes of the Middle East and Israel’s immigrant cuisines, alongside a unique and forward-thinking beverage program.

Overview: The Bartender/Server would be responsible for preparing beverages and serving beverages and/or food to guests in the restaurant. This role will be knowledgeable and passionate about the art of cocktails, beer and wine to give our guests the highest level of guest service/food and beverage experience. The Bartender/Server will report to the General Manager and Managers (“Managers”) and, at times, the Executive Chef and Sous Chefs (“Chefs”). Above all, the Bartender/Server must do all to contribute to a positive work environment as set forth by the culture and values of Galit.

Responsibilities:

• Engage in sincere and warm interaction with all guests while being professional and courteous
• Assist guests regarding all beverage menu items in an informative and helpful way
• Have a complete understanding of all floor plans and seat numbers
• Mix and/or serve alcoholic beverages and control the beverage stock as per guidelines
• Complete knowledge of food style and restaurant menu and be able to answer guest questions professionally and succinctly
• Proficient knowledge of the restaurant’s beverage program and best practices for serving guests
• Have full knowledge of all beverage menu items, garnishes, contents, and preparation methods
• Follow all safety and sanitation policies when handling food and beverage
• Cultivate and maintain professional relationships with all employees and Managers through a positive and team-driven work effort
• Communicate with Chefs, Managers, and Front of House staff to better serve the guests needs and their requests

• Set up bar and side stations with all items needed for shift including but not limited to: water, silver, napkins, glassware, salt and pepper shakers, wiping towels, coffee, iced tea, FOH supplies, and any other items that may be needed throughout the shift.
• Help to clear dishes from tables and bar, including glassware, silver, share plates, and any other items on table that are not being used
• Reset tables as guests depart including wiping, resetting, and cleaning surrounding area so table is ready for next guest
• Close down station, put away all supplies, clean bus areas, and perform any closing duties task that are needed by manager
• Adhere to side work requirements, in a timely and accurate manner, and as set forth by restaurant Managers
• Deliver food to guests according to the professional and hospitable standards set forth by the Managers and Chefs
• Familiar with kitchen coursing techniques
• Proper breakdown and restocking of restaurant smallwares at end of service
• Maintain uniform cleanliness and proper attire at all times without exception
• Uphold safety standards and CDC guidelines regarding Covid-19

Experience/Skills:

• At least one year of bartending and serving experience in a casual fine dining establishment is preferred
• To be organized and have a sense of urgency with regards to all duties
• Exemplary knowledge of wine, liquor, beer, and bartending techniques
• Previous Toast experience encouraged
• Excellent communication and organizational skills
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively with fellow employees as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• High School diploma or equivalent preferred
• Illinois BASSET Certification
• Serve Safe Food Handlers Certificate required
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and recipes. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or fellow employees.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls; stoop, kneel, crouch, or crawl, talk, and hear. The employee frequently is required to sit, reach with hands and arms. The employee is occasionally required to climb or balance. Employee must be able to lift 50 lbs.