Bartender in San Antonio, Texas at BB's Cajun Cantina

www.bbscajuncantina.comWe are looking for an enthusiastic Bartender to provide an excellent dining & drinking experience for our guests. Good Bartenders will be able to create a welcoming and fun atmosphere, serve our classic and innovative drinks, while doing their best to exceed our customers’ needs and expectations. Bartender compensation includes hourly pay and tips.Responsibilities of the BartenderPrepare alcohol or non-alcohol beverages for bar and restaurant patronsInteract with customers, take orders and serve snacks and drinksAssess customers’ needs and preferences and make recommendationsMix ingredients to prepare cocktailsPlan and present bar menuCheck customers’ identification and confirm it meets legal drinking ageRestock and replenish bar inventory and suppliesStay guest focused and nurture an excellent guest experienceComply with all food and beverage regulationsRequirements and skills for successful BartendersResume and proven working experience as a restaurant BartenderExcellent knowledge of in mixing, garnishing and serving drinksComputer literacyKnowledge of a second language is a plusPositive attitude and excellent communication skillsAbility to keep the bar organized, stocked and cleanRelevant training certificate (TABC)Bartender BenefitsBB's Cajun Cantina offers a fun and innovative working experience that can't be beaten!Our pay is competitive, our experience is unique, and we believe that change is our recipe.Flexible schedules with AM and PM shifts available.$5.50/hour plus tips and tip out. Requirements: Create the best possible experience for our guests. TABC Certification Previous restaurant bartending experience preferred Must be willing to work some server shifts occasionally In November 2007, Brooks Bassler founded BB’s with the original 1,100-square-foot restaurant at Montrose and Westheimer in Houston, Texas. It was the perfect starter! Bassler opened BB’s with the intention of creating a unique brand. BB’s would feature authentic New Orleans-style po’ boys and Tex-Orleans cooking with a distinct menu, offered how and when customers wanted it: for dine-in, catering and take-out, and available for late-night dining as well as during traditional hours.