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Mina Group

This is a Full-time position in San Diego, CA posted June 9, 2021.

Operating since 2003, Mina Group currently manages more than 35 concepts around the world.

At Mina Group, impeccable service is not just our ideal, it is ingrained in everything we do.

Rooted deep in our foundation is the concept of Kaizen, the art of making great and lasting change in small steady increments.

By embodying our values of adaptability and fluidity, we cultivate a whole new sense of hospitality that is uniquely Mina.

As the primary contact for guest in the bar, the Bartender is responsible for selling, preparing and serving mixed beverages, wine and food.

Duties include preparing and serving beverages, overseeing bar maintenance, making menu suggestions, delivering food and drinks, describing the dishes to guests, recommending wine selections, monitoring guest satisfaction, and managing inventory.

Must be pleasant, conscientious, and professional with an extensive knowledge of mixology, product, and alcoholic beverage selections.

Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.
Act with integrity, honesty and knowledge that promote the culture, values of the company.

Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times.

Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.

Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.

Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

Understands completely all programs, procedures, standards, specifications, guidelines, and training programs.

Understand philosophy of management and owner.

Displays consistent attention to detail and follow through of all restaurant policies.

Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.
Essential Job Functions
(Includes but is not limited to the following duties.

Other duties may be assigned): Understand and perform job duties to the expectations of the company and the restaurant Service, Food, Beverage, and Wine manuals.

Oversees and assists the entire front of house team with all elements of service.

Takes ownership of the bar, knowing the names and preferences of their guests and VIPs, greeting, seating, running, bussing, re-setting etc.

Executes and facilitates service in cooperation with other Bartenders, Sommeliers, and Managers.

Facilitates the communication between the FOH & BOH.

Describes dinner features as needed, including menu changes and daily additions.

Follows through and communicates with Management team/Chef on VIP procedures and special requests.

Conducts continuous training with service team regarding the spirit and cocktail list and provides complete training for all new hires.

Participate in Pre-Shift meetings and learn new menu items.

Taking and making beverage orders.

Describes dinner features as needed, including menu changes and daily additions.

Takes food orders and provides setups and service for guests dining at the bar.

Coordinating transfers with manager/server team Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times.

Develops rapport with guests.

Describes dinner features as needed (including changes and additions).

Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.

Liaise with server to ensure communication at all times about wants and needs of guests.

Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc.

Assists the Chef in expediting the food to the bar.

Ensure that all food and products are consistently prepared and served according to the restaurant’s standards.

Maintain a clean, safe environment all times in the bar (front bar, back bar, well, floor).

Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant employees and guests.
Helps rotate and create seasonal cocktails.

Communicates needs of the entire bar staff to management.

Helps management communicate needs to the entire bar staff.

With permission of the management team, meets with vendors to discover new spirits.

Pays attention to buying trends of guests for everything behind the bar including cocktails, spirits, beer and other items from behind the bar.

With this knowledge helps eliminate unnecessary items behind the bar.

Assists management with bar inventory.

Is mindful of spirit costs and assists management in maintaining appropriate costs for cocktails.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the restaurant.
Must be able to speak, read, write and understand the primary language(s) used in the workplace.

Must be able to read and write to facilitate the communication process.

Requires good communication skills, both verbal and written.

Must possess basic computational ability.

Must possess basic computer skills.

Must have complete knowledge of POS system.

Knowledge of the appropriate table settings and service ware.

Ability to describe all menu items, prices and methods of preparation.

And to use suggestive selling techniques to encourage the guests to choose items that are house specialties.

Must have complete knowledge of and use the service guidelines outlined in the Front Server Manual.

Must have complete knowledge of products and specifications that is outlined in the dinner menu matrix and the cuisine, beverage and wine manual.

Further duties not currently listed in this outline may be added at the manager’s discretion.
Required Qualifications
Minimum 3-4 years of fine dining mixology experience.

Knowledge of service and food and beverage, generally involving at least 2 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions.

Cleanliness, organization, and the ability to work well in a team situation are crucial to this position.

Extensive Food and Wine knowledge Must be minimum age to serve alcohol.

High school or equivalent education required.

Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment.

Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems.

Familiarity with Microsoft Office Suite of products and strong financial acumen.

Must be impeccably groomed, maintain good hygiene, good posture, and have required uniform and tools.

Responsive to constructive feedback from Chefs and Managers.
The physical demands described here are representative of those that must be met by a Bartender to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Most work tasks are performed indoors.

Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (
– 10°F) and kitchens (°F), possibly for one hour or more.

Must be able to stand and exert well-paced mobility for at least 8 hours in length.

Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis.

Must be able to lift trays of food or food items weighing up to 30 lbs.

on a regular and continuing basis.

Must be able to push and pull carts and equipment weighing up to 250 lbs.


Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis.

Must be able to exert well-paced ability in limited space.

Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, stooping, crouching, kneeling, listening, hearing and visual acuity.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

Requires manual dexterity to use and operate all necessary equipment.

Safely lift and easily maneuver plates, cases of water, chairs and dining room tables.
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