The role

This is the heart of the Atelier. The Bar Guide is the person a guest spends their visit with — not a bartender pouring drinks, but a guide to an experience. You read the room, meet people where they are, and lead them somewhere they didn't expect to go. What you pour matters. How you make someone feel while you pour it matters more.

This is a part-time, hourly version of that role, built for three days a week — with a clear path to full-time. It begins on the quieter days of the house, close to the founders. It grows with you, and with the Atelier.

After an intensive onboarding, you own your craft and your guests. (Yes, this is the bartender — we simply ask more of the role than the title usually carries.) You will be trained by the founders, working beside them, shaping what every person after you inherits.

Hours

Part-time and hourly. Three fixed days, about twenty-five hours a week, spoken plainly, never sprung:

• Sunday — 11:30 am to 5:30 pm
• Monday — 11:30 am to 9:00 pm
• Tuesday — 11:30 am to 9:00 pm

The house serves noon to five on Sunday and noon to eight on Monday and Tuesday. You open the bar before the doors and close it after. Wednesday through Saturday are yours.

These are not the sleepy days. Monday and Tuesday are the days the house opens its room to industry guests, larger parties and private groups — and a one-station bar meets a room like that by being ready: a short party menu, pours built ahead, readings, bottle and sparkling service.

Where it leads

We are opening the Atelier with a small team and one bar. This role is how we grow it. As the house fills its weeks, the hours grow with it: first the Friday and Saturday overlap, then a full-time seat on the standing schedule, with the salary and the package that come with it. The path is real, and it is spoken about from the first conversation — not promised, not withheld. It is earned on the floor.

What the work is

• Guiding the experience. You host, converse, and recommend. Every guest leaves feeling they were the only person you were tending to.
• Holding the room. The bar has one station, so one Guide builds at a time. When the bar is yours, you build. When another Guide is at the well, you hold the room — the flow of drinks, the guest who wants to understand what's in the glass, whatever the house needs of you.
• Preparing ahead. Group days are won before the group arrives. Batching, a party menu, a private table set and ready — this sits naturally with you.
• Fluency in flavor. You're comfortable with taste — building it, describing it, pairing it — and can make a flavor sound like something a person wants before they've tried it.
• Learning, openly. You take real initiative in your own craft. You're curious, you ask, and you absorb from everyone around you.
• Holding the standard. The bar, the glassware, the pacing, your own presentation — all immaculate, without exception.

Who you are

Character carries more weight here than a résumé. We are looking for the person, first:

• A natural with people. Warm, present, genuinely interested in the person in front of you.
• Intuitive. You sense what a guest needs before they say it, and keep a quiet grace when the room is full.
• Curious with flavor — whether you come from hospitality, beverage, kitchen, or somewhere unexpected. Fine or luxury service is a lovely plus, not a gate.
• Organized ahead of the moment. You plan for the room before it fills.
• Self-directed. Trained well, then trusted on your own — including days when the bar is yours alone.
• Polished. Uniform immaculate, every detail considered. You carry yourself the way the space is held.
• Building toward something. You want a full-time seat at a house like this, and you're willing to earn it three days at a time.
• Genuinely drawn to the zero-proof world — you believe in it, and it shows.

How we work

RIENNE is lean and intentional. Roles here aren't narrow — everyone hosts, everyone represents the brand, everyone makes a guest feel like the only person in the room. We don't run on tips. Compensation is an hourly rate — stable and predictable, never dependent on the night. Earning the trust of our patrons is the highest form of gratification. That trust is the work, and the reward.

What we offer

• Compensation: $25 an hour, paid for every hour worked. Fixed days, fixed hours.
• The House Goal. A share of the company bonus, prorated to your hours — earned when RIENNE hits its company-wide growth goals. One goal, shared by everyone; the plan is set out plainly at hiring.
• Uniforms provided — and worn immaculately.
• Monthly parking at The Plaza, paid.
• Four consecutive days, every week, that are yours.
• A clear path to full-time, with the salary and package that come with it.

To apply

Write to us at karen@rienne.co with a note about yourself and the flavors you love. We read every one. If we see the makings of a fit, we begin with a conversation — and then a day together behind the bar, paid, so we can meet each other properly.

RIENNE is an equal opportunity employer. The house is built on welcome — hiring is no exception.