BARTENDER

Can you mix a mean drink? And do it with speed and maybe even a little sass? Do you know how to command a bar and turn it into a fun and lively place for people from all walks of life to gather and leave the world behind for a while? If you've got those kinds of skills and that kind of charisma, then we want to hear from you. We're Firetender, a new restaurant + bar in the newly restored Hotel Manteo. And we're building something special — a place of conviviality, comfort, craft, and community. A place where you can come as you are and find your crew — or even discover a new crew. A place where every night is a party, and every night is filled with friends. Our beautiful new bar will be the beating heart of our operation, and we're looking for a leader. Beer will be absolutely integral to our mission, as we return The Weeping Radish — North Carolina's first microbrewery, founded more than four decades ago — to its original home and provide a proper showcase for the brand's four beloved core brews. The ideal candidate for this vital role must be an extraordinary people person — someone who can talk to anyone, and who approaches each day at work as if he or she were throwing a party. Someone who relishes being the face of our restaurant, and who looks forward to growing into the role of ambassador for The Weeping Radish.

JOB OVERVIEW

The Bar Manager/Bartender will be responsible for providing an exceptional experience for each patron. That means ensuring that the bar is at all times appropriately-staffed, well-stocked, and impeccably clean; that patrons needs are more than met — they're exceeded; that inevitable concerns are handled quickly and efficiently; and that the environment is engaging and comfortable for all.

DUTIES AND RESPONSIBILITIES

The Bar Manager/Bartender will be responsible for the following: Setting the daily schedule for employees at minimum of one week in advance and for at least one week out Opening and closing the bar (setting up and closing down cash drawers, ensuring that the bar itself is clean and ready for patrons, restocking/ordering any necessary supplies, addressing any unforeseen needs) Ensuring that the beers on tap are acceptable to serve (right temperature, optimal quality, no off-smells or flavors) Making absolutely certain that patrons' needs are met quickly and efficiently Creating and maintaining a pleasant taproom environment (this includes keeping on top of the temperature, the music, the degree of cleanliness, and the conduct of all staff and patrons) Planning and executing special events Working with the owners and marketing department to properly market the bar Managing food truck schedule, catering (for special events) and creating and maintaining relationships with local food establishments that deliver to the bar Maintaining accurate taproom inventory (glassware, growlers, merch, etc.) Stepping in as beer educator as needed Working towards continuous optimization of operations Serving as team leader to staff Playing the role of brand ambassador

QUALIFICATIONS

Ability to work full-time (35 hrs / week), including nights, weekends and holidays Prior bar / restaurant management experience Prior taproom / bartending experience Demonstrated knowledge of craft beer, including basic understanding of beer production (Cicerone Beer Server or similar certification preferred) Excellent communication, customer service skills, and organizational skills Attention to detail and ability to multi-task Ability to anticipate — and proactively address — problems in a fast-paced environment Demonstrated leadership Positive attitude and ability to work with a diverse set of people Basic familiarity with tablet-based POS systems and other web-based / MS Office software Ability to lift 35-50 lbs. Ability to move kegs with the aid of a dolly Aptitude for — and desire to learn — the mechanical workings of bar equipment in order to address problems quickly and efficiently Grace under pressure

WORKING CONDITIONS

This position requires an individual who can work under a range of circumstances (shift work, weekend work), and with a variety of stressors (among them: working with challenging patrons, and being able to survive — and thrive — in the fast-paced environment of a crowded bar).