Bartender

2 years

From the Philadelphia hospitality group CookNSolo, behind celebrated concepts such as Zahav, Laser Wolf, Goldie, Jaffa Bar, KFar, and Lilah: Dizengoff is hiring a Bartender to join our team.

Qualified applicants will join a team of committed bar staff, servers, support staff and managers with a steadfast commitment to the highest hospitality standards and product knowledge in a fast paced, fine dining atmosphere. Strong beverage knowledge is a must. The right candidate is both professional and personal, with an impeccable work ethic and a team player attitude.

Direct responsibilities include:

• Efficient bar set up, prep, and cleaning
• Serving bar guests with the highest hospitality standards
• Maintaining service bar for the dining room
• Strong food and beverage knowledge
• Supporting fellow front of house team members

The right candidate is exceedingly dependable, puts forth a great attitude, is looking to both learn and grow every day, and is committed to the tight team. Candidates with an open schedule strongly preferred. This is a 4-5 shift per week position and weekends are required. Please reply with a resume, a paragraph about yourself, and your availability. Starting rate is $2.83/hour plus tips.

Dizengoff is co-owned by chef Michael Solomonov and Steve Cook, who combined are five-time James Beard Award winners.

Full-time employees are eligible for subsidized health insurance, dental and vision insurance, transportation and parking benefits, our company wellness program, and a dining discount at all Philadelphia-based, company-owned restaurants.

Compensation: Hourly ($2.83) plus tips

Benefits & Perks: Dining Discounts

Serving

Ability to work in a fast paced environment

Liquor Knowledge

Customer Service Skills

Cocktail Making

Attention to Detail

Beer Knowledge

Time Management Skills

Wine Knowledge

Collaboration skills

Customer Service

Adaptability

Teamwork

Problem Solving Skills

Detail Oriented

Communication Skills

Working in a Fast Paced Environment

Positive Attitude

Communication

Work Ethic

Ability to Handle Pressure

Willingness to Take Initiative

Flexibility in scheduling

Commitment to Continuous Improvement

Knowledge of Fine Dining Service Standards

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