Job Overview

We are seeking a dynamic Lead Bartender to join our team.  A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit.
 
The Lead Bartender is responsible for the day to day of the beverage operations of the restaurant 
including quality control, cost control, customer satisfaction, employee management, and facility 
maintenance. The Lead Bartender will delegate beverage duties, supervise beverage staff and are 
responsible for every aspect of bar operations including effective practices, promoting 
profitability, and adhering to financial reporting directives. 
The person having this position must possess good communication skills, have the ability to 
resolve conflict and have a thorough understanding of LINE policies, procedures and expectations. 

Because of the fluctuating demands of the company’s operation, it may be necessary that each
employee perform a multitude of different functions; therefore, as an essential part of your 
position, you will be expected to help others when the occasion arises, just as other employees are 
expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. 

Essential Functions & Responsibilities 

1. Must be courteous and gracious, maintaining a professional demeanor at all times
2. Establish and maintain good communication and teamwork with fellow colleagues and
other departments within the hotel
3. Adhere to all standards of operations, policies and procedures, manuals, memos and
verbal instructions
4. Maintain “open door” communication with coworkers & managers
5. Check cost control reports and execute action plans based on goals set by management
6. Responsible for training, guiding, and managing bartenders
7. Uphold the highest standards of hospitality and service, constantly monitoring guest
experience
8. Responsible for obtaining maximum results in the utilization and appearance of beverage
areas, quality levels, performance and standards of service
9. Responsible for weekly liquor, beer, wine orders and daily produce orders
10. Responsible for monthly inventory counts
11. Help to collaborate on drink specials & beverage menu development
12. Train staff on new products, drink specials, basic liquor, beer & wine knowledge
13. Minimize waste by keeping accurate pars and rotating products
14. Be familiar with all safety and emergency procedures including OSHA & TABC 
requirements

 Knowledge, Requirements and Skills

1. High school diploma or equivalent required
2. At least three (5) years’ bartending experience 
3. Bar menu development experience
4. High level knowledge of liquor, beer & wine
5. Experience in inventory, ordering, drink cost & establishing pars
6. Experience in high volume dining and fine dining background preferred
7. Knowledge of quality beverage operations including thorough understanding of
philosophies and aesthetics.
8. Must be aware of management functions and have the ability to communicate with all levels
of personnel and customers
9. Comprehensive understanding of restaurant cost control and financial analysis
10. Physical stamina, proper mental attitude and the ability to deal effectively with guests,
management, employees and outside contacts in a fast-paced environment
11. Attention to detail and the required organizational and time management skills needed to
work under pressure, ensure efficiency and meet deadlines
12. Excellent reading, writing and oral proficiency in the English Language
13. Work well under pressure, be a team player
14. Work varied shifts, including weekends and holidays

Working Conditions/Environment

1. The noise level in the work environment is usually moderate
2. The person having this responsibility may have to lift up to 30lbs, multiple times daily
3. The person having this responsibility may have to lift trashcans weighing up to 150lbs.
Anything over 50lbs is a required team-lift.
4. The person having this position may have to sit for one (1) hour, stand and/or walk, push,
kneel, bend, balance, squat, reach and stretch for eight (8) hours per day
5. The work environment characteristics described herein are representative of those an
employee typically encounters while performing the essential functions of the position.
Reasonable accommodations may be made to enable individuals with disabilities to
perform the essential functions.