Job Title

Job DetailsThe front-of-house management team is seeking aBARTENDERto join them atTHE DUTCH, Chef Andrew Carmellini's roots-inspired American restaurant, bar and oyster room in SoHo named the "Best New Restaurant" to open in 2011 by The New York Times.Ideal candidates possess:*Warmth and graciousness*The ability to function highly in a busy environment.*Full responsibility for food and beverage knowledge; Micros POS experience a plus.*Great communication skills.*Ability to manage a large and busy section in a popular restaurant.*Create stellar guest experiences.*Well-versed in and able to sell our list of wine and spirits.Benefits:We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRi Commuter Benefits, Flexible Spending Account (FSA)for full time employees,and Referral Reward Program. Since first partnering in 2009, Chef Andrew Carmellini, Josh Pickard, and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues, and major metropolitan sports arenas and airports across New York City and Detroit, including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Little Fino, Mister Dips, San Morello, Evening Bar, The Brakeman, Penny Red’s, Gilly’s Clubhouse, Saksey’s, Carne Mare, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, multiple Michelin hotel keys, two coveted James Beard Foundation awards, and inclusion on The World’s 50 Best Restaurants and 50 Best Bars lists.