Bartender El Lopo 1327 Polk Street, San Francisco, CA 94109

Job Description

About You

Above all, you have superb people skills. You understand that when you're on the floor, it's like you're on stage - and a core function of your job is to keep your audience engaged. That doesn't have to mean juggling lemons, but you need to be able to make a human connection with customers and not let them feel like you're reading from a script.

You are genuinely passionate about good food and beverages. You don't need to be a sommelier or a mixologist - we can teach you about the drinks we serve - but you'll only be able to learn if you can get excited about tasting and describing them. That being said, coming in with some solid wine knowledge would be a major plus. You also appreciate slow food, and see the value in using local and seasonal ingredients. To this end, prior experience working in a respectable Bay Area restaurant would be a plus as well.

You have internalized the work ethic that is necessary for the service industry. You can hurry without rushing, you anticipate others' needs (both customers and coworkers), and you always finish what you start. While you're working on one task, you know what your next task is going to be, and can re-prioritize effectively when circumstances change and something new falls on your plate. If you see something needs to be done and you know how to do it, you don't wait for someone to ask you to do it. You're not above getting your hands dirty, and always strive for a clean workspace.

The Job

To start, you'll work one to two eight-hour shifts per week, initially on busier nights when there are other staff around to support you. Once you're fully trained and you've shown you can handle it, you may be offered some solo shifts on weeknights. These are typically slower, but can be more lucrative for you since you aren't sharing tips with another bartender.

The introductory base pay is the San Francisco minimum hourly wage, but tips can range from $100 to $250 per eight-hour shift.

Responsibilities

• Sharpen and adjust cutting equipment
• Receive, inspect, and store meat upon delivery
• Cut, bone, or grind pieces of meat
• Weigh, wrap, label and store cuts of meat
• Know and comply with proper storage standards
• Participate in product rotation, inventory, waste management and ordering of product
• Clean equipment and work areas according to sanitation standards