Bartender

POSITION TITLE: BARTENDER

REPORTS TO: BAR CAPTAIN, FLOOR MANAGER, ASSISTANT GENERAL MANAGER & GENERAL MANAGER

DEPARTMENT: Front of House (FOH)

CLASSIFICATION: Non-Exempt (Tipped)

STATUS: Full-Time / Part-Time (as scheduled)

PAY RANGE: $11.35 per hour, plus tips

Position Summary

Bagatelle is more than a restaurant—it is an experience. Inspired by the celebratory spirit of the French Riviera, Bagatelle offers guests exceptional cuisine, world-class cocktails, vibrant energy, and warm hospitality. Every interaction should make guests feel as though they have been welcomed into the home of an epicurean bon vivant.

The Bartender plays a critical role in creating memorable guest experiences by delivering exceptional service while expertly preparing and presenting beverages. This position is responsible for building relationships with guests seated at the bar, anticipating their needs, and actively driving food and beverage sales through knowledgeable recommendations and thoughtful upselling. A successful bartender combines technical skill, product knowledge, hospitality, and salesmanship to maximize guest satisfaction and restaurant revenue while maintaining the highest operational standards and responsible alcohol service.

Key Responsibilities

Guest Experience & Hospitality

• Welcome every guest with genuine warmth, enthusiasm, and professionalism from the moment they arrive at the bar.
• Create a memorable, engaging, and personalized experience that encourages repeat business and guest loyalty.
• Anticipate guest needs and provide attentive, knowledgeable, and seamless service throughout their visit.
• Build rapport with guests while maintaining Bagatelle's luxury hospitality standards.
• Respond promptly and professionally to guest requests, concerns, or complaints with a solution-oriented mindset, escalating to management when appropriate.
• Ensure every guest leaves with a positive impression of the Bagatelle experience.

Food & Beverage Sales

• Confidently guide guests through both the food and beverage menus, making thoughtful recommendations based on guest preferences.
• Actively upsell premium spirits, signature cocktails, champagne, wine, and featured menu items to enhance the guest experience while increasing sales.
• Promote specials, limited offerings, and featured products with enthusiasm and product knowledge.
• Identify opportunities to increase average check through suggestive selling without compromising the guest experience.
• Collaborate with servers and management to ensure consistent service and sales initiatives throughout the restaurant.

Beverage Preparation & Service

• Prepare all beverages according to Bagatelle recipes, pour standards, presentation standards, and timing expectations.
• Maintain consistency, quality, and accuracy in every cocktail served.
• Ring in all beverages accurately in the POS system before service.
• Handle ice, garnishes, glassware, and perishable mixers in accordance with sanitation and food safety standards.

Product Knowledge

• Develop and maintain expert knowledge of signature cocktails; spirits, wine, champagne, beer, and premium liquor selections; seasonal offerings and specialty beverages; and the full food menu, including ingredients, preparation methods, allergens, and pairings.
• Stay informed on menu updates and new product introductions.
• Confidently answer guest questions, including allergen and dietary questions, and make pairing recommendations.

Bar Operations

• Set up and break down the bar according to Bagatelle standards.
• Maintain a clean, organized, and fully stocked bar throughout each shift.
• Complete opening, running, and closing side-work checklists accurately, timely, and thoroughly.
• Ensure all bar equipment is properly cleaned and maintained; use equipment and tools only as intended, properly and safely.

Inventory & Cost Control

• Maintain accurate knowledge of all bar inventory and products available for sale.
• Complete daily and weekly inventory counts accurately and on time.
• Monitor stock levels and communicate inventory needs proactively to the Bar Captain or Manager on Duty.
• Assist with receiving, organizing, rotating (FIFO), and storing products according to company standards.
• Minimize waste, breakage, over-pouring, and product loss while maintaining quality standards.

Tips & Cash Handling

• Process cash and credit card transactions and reconcile drawers accurately according to Company procedures.
• Accurately report all cash tips and participate in the tip pool in accordance with Company policy and applicable law.

Compliance, Sanitation & Workplace Safety

• Serve alcoholic beverages responsibly in compliance with New York State Liquor Authority regulations, New York State and City law, and Bagatelle policies.
• Verify legal drinking age for all guests; monitor guest alcohol consumption and refuse service to visibly intoxicated guests, involving management as needed.
• Maintain sanitation to NYC Department of Health standards; keep the bar and work areas clean, organized, and inspection-ready.
• Maintain a safe, hazard-free work environment, including safe handling of glassware, ice, and cleaning chemicals.
• Immediately inform the Manager on Duty of any DOH, OSHA, or workplace safety concern, guest incident, or injury.

Teamwork & Professionalism

• Work collaboratively with management, servers, barbacks, and kitchen staff to deliver a seamless guest experience.
• Maintain a positive, professional attitude in a fast-paced, high-volume environment.
• Attend all mandatory meetings, pre-shift line-ups, tastings, and trainings.

Professional Standards

• Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws.
• Uphold Bagatelle grooming, uniform, appearance, and service standards at all times.
• Demonstrate integrity and consistently meet or exceed Bagatelle standards.
• Maintain general knowledge of the venue, menu, management team, and Company policies.
• Perform other related and compatible duties as assigned by Management.

Qualifications

• Minimum 3 years of bartending experience in an upscale, luxury, or fine dining restaurant.
• Strong passion for hospitality and delivering exceptional guest experiences.
• Proven ability to build guest relationships and create a welcoming atmosphere.
• Demonstrated success in food and beverage sales, suggestive selling, and upselling premium products.
• Extensive knowledge of spirits, wine, champagne, classic cocktails, and mixology techniques.
• Strong understanding of food menus and beverage pairings.
• Ability to quickly learn and master Bagatelle's specialty cocktails and menu offerings.
• Excellent communication and interpersonal skills; ability to communicate effectively with guests, team members, and management.
• Strong multitasking and organizational abilities in a high-volume environment.
• Ability to anticipate guest needs, resolve issues professionally, and perform essential job functions under pressure.
• Working knowledge of New York State alcohol service laws and responsible beverage service.
• Experience with POS systems and cash handling.
• Must be at least 18 years of age to serve alcohol in New York State.
• New York State ATAP (Alcohol Training Awareness Program) certification required, or ability to obtain within the timeframe required by the Company.
• NYC Department of Health & Mental Hygiene Food Protection Certificate preferred.
• High school diploma or equivalent preferred.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. This job description does not constitute a contract of employment; employment with Bagatelle is at-will. Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. If you are unable to perform any of the responsibilities outlined above, inform your manager or Human Resources so that the Company can engage in a cooperative dialogue regarding reasonable accommodation.

Working Conditions & Physical Requirements

Flexible, variable schedule including evenings, weekends, holidays, and late-night service based on business needs.

Extended periods of standing and walking.

Frequent use of hands, reaching, lifting, bending, twisting, crouching, and carrying trays or bar supplies.

Ability to regularly lift and carry up to 50 pounds, including cases of beverage product and ice.

Frequent exposure to water, cleaning chemicals, ice, glassware, and bar equipment.

Work in a fast-paced environment with exposure to hot, cold, wet, and potentially hazardous conditions, and elevated noise and music levels.

Ability to perform efficiently under pressure while maintaining exceptional hospitality and service standards.