Bartender Atlanta Fish Market 265 Pharr Road Northeast, Atlanta, GA 30305
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View distance
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Any schedule considered
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Full-time, Part-time
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4+ Years of Experience
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Hires 21+
Job Description
As bartender, you’ll be crafting delicious cocktails while engaging with guests to provide memorable experiences. You should find enjoyment in creating new and innovative cocktails, enhancing flavor profiles and pairing food and drinks. You will be successful if you're welcoming and personable and always seeking ways to exceed patrons' needs and expectations. As a bartender you'll have a responsibility to our patrons and their safety and must have proper certification and a thorough understanding of current laws.
Responsibilities
- Prepare alcoholic beverages for bar and restaurant needs
- Help plan and serve bar menu
- Restock and replenish bar inventory
- ID customers to confirm legal drinking age
- Comply with food and beverage regulations
About this location
About Atlanta Fish Market
Robert Holley
Executive Chef
Robert Holley brings a classic formal background combined with a simplistic Country French approach to one of the nation’s most popular seafood restaurants, Atlanta Fish Market.
Born and raised in Long Island, New York, Chef Robert originally intended to be a Marine Biologist. While cooking at a local restaurant to help pay for his education, he found that he was better suited for the restaurant business than marine science. So he decided to dive into the profession with academic training at The Culinary Institute of America in Hyde Park, New York.
After graduating in 1987 Chef Robert went to work for the brother-and-sister team of Maguy and Gilbert Le Coze at New York’s famous La Bernadin. Under the tutelage of New York Times’ Four Star Gilbert Le Coze, Chef Robert learned the special skills of fish preparation, which he believes is a critical part of his culinary skills.
Executive Chef
Robert Holley brings a classic formal background combined with a simplistic Country French approach to one of the nation’s most popular seafood restaurants, Atlanta Fish Market.
Born and raised in Long Island, New York, Chef Robert originally intended to be a Marine Biologist. While cooking at a local restaurant to help pay for his education, he found that he was better suited for the restaurant business than marine science. So he decided to dive into the profession with academic training at The Culinary Institute of America in Hyde Park, New York.
After graduating in 1987 Chef Robert went to work for the brother-and-sister team of Maguy and Gilbert Le Coze at New York’s famous La Bernadin. Under the tutelage of New York Times’ Four Star Gilbert Le Coze, Chef Robert learned the special skills of fish preparation, which he believes is a critical part of his culinary skills.
