Bartender
Job Description
The Bartender crafts Sauced specialty cocktails according to Sauced standards and recipes, assists guests in making food and beverage selections, and takes and rings in orders.
This person is responsible for all aspects of the bar area, from setting up and stocking product for each shift, maintains storage areas, and cleans, sanitizes and maintains all equipment, utensils and tools.
Requirements
One year bartending experience in a full-service restaurant preferred.
Ability to work positively in a fast-paced environment.
Must be able to work quickly in a confined area and stand for extended periods of time.
Must be able to assist guests and possess great guest relations skills.
Excellent verbal communication and interpersonal skills.
Basic math skills.
Ability to work effectively within a team.
Ability to lift up to 50 lbs. as needed.
Continuous use of hands and arms.
Continuous bending, reaching and twisting.
We are so excited to have the opportunity to bring authentic BBQ to California. Our goal at Sauced is to always provide excellent food, creative cocktails, and an unmatched southern charm and ambiance.
We want every one of our guests to become a part of our extended family and walk out of our doors with a memorable experience and a full stomach.
My cousin Brenden and I (Barrett) have been dreaming of owning a restaurant since our early college years. Quite frankly, Brenden loved to cook and I loved to eat some things never change.
We were both born in 1979, and although we grew up on opposite sides of the country, we always stayed close. I grew up in Pleasanton, CA while Brenden was raised in Atlanta, GA yes this means he has been to countless NASCAR races and has probably owned a pair of Wranglers at some point.
In our early 30’s (still 2,500 miles apart), it was time to stop dreaming and turn our passion into reality. Several years later, we did just that Sauced BBQ Spirits was born in downtown Livermore, CA on April 22, 2012!
I bet at this point, as long as you have not fallen asleep, you are wondering how the barbecue came to be. Well, many years ago Brenden acquired a ceramic smoker which he swears by, called a Big Green Egg (Ask him about it and he will probably have you buying one before you leave the restaurant).
He fell in love with BBQ and spent years cooking and practicing the art and science of it in his backyard, eventually starting a competition BBQ team in the Atlanta area.
The team scored well in several categories, most notably in the Most Beer Consumed category.
While Brenden was perfecting his BBQ recipes, we took it upon ourselves to spend thousands of hours in different bars and restaurants throughout the country drinking errrr researching the art of the cocktail.
We even made it to Kentucky to learn how to make a Mint Julep and New Orleans to research wait I don’t remember much of anything in New Orleans.
Anyways, it was exhausting but it just had to be done for the good of the cause.
In creating Sauced, we really wanted to bring the South to Northern California, so we literally did just that. All the wood and corrugated ceiling in here are reclaimed and shipped in from barns in Georgia and North Carolina.
I even had Brenden shipped in. We opened Sauced with the invaluable help of a lot of families (our Wives, Mothers, Fathers, Sisters, Uncles, Aunts, Cousins, Children) and friends along the way.
We hope the final product is one you will want to experience over and over again for any occasion.
Thanks so much for joining us at Sauced BBQ & Spirits,
Sincerely Barret & Brenden
Server
Job description
We are looking for a competent Restaurant Server to take and deliver orders. You’ll be the face of our restaurant and responsible for our customers’ experiences.
Food server responsibilities include ensuring our tables are clean and tidy when guests arrive, presenting menus and serving food and beverages.
You need to be quick on your feet (literally and metaphorically) and have a polite and friendly attitude. If you enjoy talking to people and thrive in a fast-paced workplace, we’d like to meet you.
Your ultimate goal will be to provide high-quality service that will help us maintain and attract customers.
Responsibilities
Prepare restaurant tables with special attention to sanitation and order
Attend to customers upon entrance
Present restaurant menus and help customers select food / beverages
Take and serve orders
Answer questions or make recommendations for complementary products
Collaborate with other restaurant servers and kitchen / bar staff
Deal with complaints or problems with a positive attitude
Issue bills and accept payment
Skills
Proven restaurant serving or waitering experience
Hands-on experience in cashier duties
Attention to cleanliness and safety
Patience and customer-oriented approach
Excellent people skills with a friendly attitude
Responsible and trustworthy
High school diploma is a plus but not required
We are so excited to have the opportunity to bring authentic BBQ to California. Our goal at Sauced is to always provide excellent food, creative cocktails, and an unmatched southern charm and ambiance.
We want every one of our guests to become a part of our extended family and walk out of our doors with a memorable experience and a full stomach.
My cousin Brenden and I (Barrett) have been dreaming of owning a restaurant since our early college years. Quite frankly, Brenden loved to cook and I loved to eat some things never change.
We were both born in 1979, and although we grew up on opposite sides of the country, we always stayed close. I grew up in Pleasanton, CA while Brenden was raised in Atlanta, GA yes this means he has been to countless NASCAR races and has probably owned a pair of Wranglers at some point.
In our early 30’s (still 2,500 miles apart), it was time to stop dreaming and turn our passion into reality. Several years later, we did just that Sauced BBQ Spirits was born in downtown Livermore, CA on April 22, 2012!
I bet at this point, as long as you have not fallen asleep, you are wondering how the barbecue came to be. Well, many years ago Brenden acquired a ceramic smoker which he swears by, called a Big Green Egg (Ask him about it and he will probably have you buying one before you leave the restaurant).
He fell in love with BBQ and spent years cooking and practicing the art and science of it in his backyard, eventually starting a competition BBQ team in the Atlanta area.
The team scored well in several categories, most notably in the Most Beer Consumed category.
While Brenden was perfecting his BBQ recipes, we took it upon ourselves to spend thousands of hours in different bars and restaurants throughout the country drinking errrr researching the art of the cocktail.
We even made it to Kentucky to learn how to make a Mint Julep and New Orleans to research wait I don’t remember much of anything in New Orleans.
Anyways, it was exhausting but it just had to be done for the good of the cause.
In creating Sauced, we really wanted to bring the South to Northern California, so we literally did just that. All the wood and corrugated ceiling in here are reclaimed and shipped in from barns in Georgia and North Carolina.
I even had Brenden shipped in. We opened Sauced with the invaluable help of a lot of families (our Wives, Mothers, Fathers, Sisters, Uncles, Aunts, Cousins, Children) and friends along the way.
We hope the final product is one you will want to experience over and over again for any occasion.
Thanks so much for joining us at Sauced BBQ & Spirits,
Sincerely Barret & Brenden
Bartender
Job Description
The Bartender crafts Sauced specialty cocktails according to Sauced standards and recipes, assists guests in making food and beverage selections, and takes and rings in orders.
This person is responsible for all aspects of the bar area, from setting up and stocking product for each shift, maintains storage areas, and cleans, sanitizes and maintains all equipment, utensils and tools.
Requirements
One year bartending experience in a full-service restaurant preferred.
Ability to work positively in a fast-paced environment.
Must be able to work quickly in a confined area and stand for extended periods of time.
Must be able to assist guests and possess great guest relations skills.
Excellent verbal communication and interpersonal skills.
Basic math skills.
Ability to work effectively within a team.
Ability to lift up to 50 lbs. as needed.
Continuous use of hands and arms.
Continuous bending, reaching and twisting.
We are so excited to have the opportunity to bring authentic BBQ to California. Our goal at Sauced is to always provide excellent food, creative cocktails, and an unmatched southern charm and ambiance.
We want every one of our guests to become a part of our extended family and walk out of our doors with a memorable experience and a full stomach.
My cousin Brenden and I (Barrett) have been dreaming of owning a restaurant since our early college years. Quite frankly, Brenden loved to cook and I loved to eat some things never change.
We were both born in 1979, and although we grew up on opposite sides of the country, we always stayed close. I grew up in Pleasanton, CA while Brenden was raised in Atlanta, GA yes this means he has been to countless NASCAR races and has probably owned a pair of Wranglers at some point.
In our early 30’s (still 2,500 miles apart), it was time to stop dreaming and turn our passion into reality. Several years later, we did just that Sauced BBQ Spirits was born in downtown Livermore, CA on April 22, 2012!
I bet at this point, as long as you have not fallen asleep, you are wondering how the barbecue came to be. Well, many years ago Brenden acquired a ceramic smoker which he swears by, called a Big Green Egg (Ask him about it and he will probably have you buying one before you leave the restaurant).
He fell in love with BBQ and spent years cooking and practicing the art and science of it in his backyard, eventually starting a competition BBQ team in the Atlanta area.
The team scored well in several categories, most notably in the Most Beer Consumed category.
While Brenden was perfecting his BBQ recipes, we took it upon ourselves to spend thousands of hours in different bars and restaurants throughout the country drinking errrr researching the art of the cocktail.
We even made it to Kentucky to learn how to make a Mint Julep and New Orleans to research wait I don’t remember much of anything in New Orleans.
Anyways, it was exhausting but it just had to be done for the good of the cause.
In creating Sauced, we really wanted to bring the South to Northern California, so we literally did just that. All the wood and corrugated ceiling in here are reclaimed and shipped in from barns in Georgia and North Carolina.
I even had Brenden shipped in. We opened Sauced with the invaluable help of a lot of families (our Wives, Mothers, Fathers, Sisters, Uncles, Aunts, Cousins, Children) and friends along the way.
We hope the final product is one you will want to experience over and over again for any occasion.
Thanks so much for joining us at Sauced BBQ & Spirits,
Sincerely Barret & Brenden