Bartender - Twin Farms

Company Description

Opened in 1993, Twin Farms Resort is a luxury, all-inclusive resort that prides itself on offering exceptional service to its guests. Twin Farms-  a renowned farm-to-table restaurant that serves gourmet meals made from locally sourced ingredients. Located in Barnard, Vermont, with a beautiful and peaceful setting, surrounded by over 300 acres of lush forests, meadows, and ponds. Away from the hustle and bustle of the city, granting an opportunity to explore and appreciate the natural beauty of the area. 

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Description

Twin Farms is seeking an enthusiastic and skilled Bartender to join our team. This individual will have a passion for delivering warm, memorable experiences through expertly crafted beverages and attentive service. The Bartender is responsible for preparing and serving a full range of beverages, maintaining a well-stocked and organized bar, and contributing to the overall dining and event experience for our guests.

Reports to: F&B Director, Wine Director, and Assistant Dining Room Manager 

Bartender Duties and Responsibilities:  

Operational Acumen:  

• Maintain low wastage levels through good stock management and rotation, accurate recording, training and active monitoring.  
• Run bar shifts, assisting and guiding staff to deal with issues and complaints and ensuring members’ and guests’ experiences exceed expectations.  
• Prepare weekly/monthly reports as required. 
• Create drinks/cocktail menus that are new and inspiring while incorporating Twin Farms' farm focus. 
• Conduct research on the local market to develop and implement ideas. 
• Ensure that service is at all times performed in a professional manner and to the style specified. 
• Communicate with other F&B staff and departments. 
• Ensure that company policy, vision statement and departmental objectives are followed and maintained at all times. 
• To be knowledgeable and conversant with hotel products and services. 

Supervision:  

• Collaborate with bar staff on a daily basis. 
• Communicate daily targets and take responsibility for maintaining standards.  
• Foster an environment where improvements to products, processes and services are welcomed and encouraged.  
• Conduct briefings and training to ensure that staff possess product knowledge.  
• Monitor, review and provide feedback , set and review objectives in line with the performance review and induction process  
• Work to develop team members according to their individual abilities and potential. 
• To assist in keeping the morale of the team up through social and educational events. 
• To take responsibility for service in the area of the restaurant under your responsibility during your shift. 
• To ensure overall responsibility of the running of your station, private function or room service. 
• To ensure that the restaurant dining areas are maintained to a high standard of cleanliness. 

Stock and Inventory: 

• Liaise with managers to ensure tight stock control and budgeted margins are achieved.  

Customer Service:  

• Establish and maintain good relationships with all guests and handle complaints, requests and enquiries.  
• Act as a brand ambassador for Twin Farms and ensure group values are upheld to both external and internal contacts.  
• To be conversant with every dish served in the restaurant and to provide explanations as requested. 
• To have a solid understanding of the current wine list and have the ability to sell and serve all wines and champagnes. 
• Act as a brand ambassador for Twin Farms and ensure group values are upheld to both external and internal contacts, through appropriate behavior and performance. 
• To ensure that all guest wishes are met so far as is reasonably possible. 
• To ensure that all staff call guests by their correct name and title. 
• To welcome, sit and take food orders from guests in the restaurant. 
• To ensure that service is at all times performed in a professional manner following standards set. 
• To collate information and feedback while attending all staff briefings before each service. 
• To obtain feedback from guests and to use this to improve service. 

Health and Safety: 

• Contribute to the formulation and review of risk assessments for the