rct

Bartender / Team Leader

Toronto, Ontario

Sponsorship not specified$25k-$100kDetected 20 days ago

ExpressLeadership

About the role

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty.
Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all

Support daily restaurant operations with a consistent and positive leadership presence on the floor
Lead shifts independently and ensure standards are executed at all times
Perform end of night responsibilities including cash handling, cash outs, and closing administrative reports
Maintain accountability for team performance, service standards, and guest satisfaction
Maintains cleanliness and organization of the bar counter, back bar, bar work areas, shelving and storage areas up to RCSH standards.
Performs the cashiering function for the service staff and restaurant.
Scheduling and Compensation Team Lead hours are scheduled approximately 4 to 8 hours per week based on business needs.

Must be able to lift, handle and carry trays, small wares and equipment weighing anywhere from 25 to 100 pounds, depending on position.
Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, small wares and service equipment.
Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.
Must be able to communicate effectively and listen attentively to supervisors, employees and guests.
Must be able to continuously use fingers to bilaterally operate point-of-sale equipment, prepare and serve food/beverage items.
Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.
Availability to work closing shifts, weekends, and holidays is required
Pay is applied based on the role you are clocked in as:
When clocked in as Team Leader, you are paid an hourly rate based on experience

Scheduling and Compensation Team Lead hours are scheduled approximately 4 to 8 hours per week based on business needs.

This listing is sourced directly from rct's careers page and normalized into a canonical job model.