Jive - Lead Bartender

Job Description

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Provide exceptional, professional, and personalized customer service to all guests and team members while maintaining luxury hospitality standards.
• Serve as a role model and leader for bartenders and beverage service team members by demonstrating professionalism, accountability, and teamwork.
• Assist leadership with daily bar operations including opening, closing, side work assignments, maintaining service standards, menu updates, specials and promotions.
• Monitor guest consumption of alcohol and intervene as needed according to responsible beverage service guidelines.
• Prepare and pour alcoholic and non-alcoholic beverages with proper portions, ingredients, presentation, and recipe specifications.
• Demonstrate advanced knowledge of cocktails, spirits, wine, beer, menu offerings, and beverage pairings.
• Train, coach, and mentor bartenders on service standards, recipes, product knowledge, and operational procedures.
• Communicate effectively with beverage servers, hosts, culinary team members, and leadership to ensure smooth service execution.
• Ensure garnish items, bar supplies, glassware, and service materials are prepared, stocked, and maintained throughout the shift.
• Maintain knowledge of current beverage menus, promotions, seasonal offerings, and specialty programs.
• Assist leadership with conducting pre-shift meetings, reviewing daily priorities, VIP information, menu changes, and service expectations.
• Monitor bartending standards to ensure proper beverage preparation, presentation, and timing.
• Provide guidance and support during high-volume service periods to maintain efficient operations.
• Resolve guest concerns professionally and notify leadership when additional assistance is required.
• Operate and maintain all bar equipment, tools, and utensils according to established safety and sanitation procedures.
• Operate cash register/POS system accurately, ensuring proper charges, payments, and cash handling procedures are followed.
• Maintain accurate accountability of cash, credit transactions, and assigned bank according to established procedures.
• Maintain a clean, organized, and fully stocked workstation in accordance with health and safety guidelines.
• Assist with inventory control including restocking, rotation, product organization, and identifying shortages or discrepancies.
• Support beverage cost control initiatives through proper portioning, recipe compliance, and waste awareness.
• Perform quality checks throughout service to ensure consistency and guest satisfaction.
• Assist with onboarding and training new bartenders.
• Provide constructive feedback and communicate performance opportunities to leadership.
• Ensure all team members follow departmental policies, procedures, and service expectations.
• Respond to “to go” orders including packaging orders, collection of payment, and delivery to guests.
• Attendance at all required pre-shift meetings, training sessions, and departmental meetings.
• Responsible for maintaining regular and consistent attendance.
• Participate as a team member with servers, venue hosts, supervisors, and culinary staff to maintain a smooth and efficient operation.
• Declare tips through the time and attendance system at the end of each shift.
• Perform all job duties in a safe and responsible manner, including maintaining clean work areas free of hazards, debris, and litter.
• Meet department uniform, appearance, and grooming requirements.
• Must adhere to regulatory, department, and company policies.
• Perform other job-related and compatible duties as assigned.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Must be at least 21 years of age.

• High school diploma or equivalent.
• Three (3) or more years of bartending experience, preferably in fine dining, upscale hospitality, casino, hotel, or high-volume environments.
• Prior lead, trainer, or supervisory experience preferred.
• Advanced knowledge of spirits, cocktails, wine, beer, and beverage service standards.
• Demonstrated ability to coach and develop team members.
• Strong organizational and leadership skills.
• Ability to prioritize tasks and make decisions during high-volume service periods.
• Ability to earn and maintain TiPS certification.
• Ability to earn and maintain Food Handlers Card.
• Ability to earn and maintain RBS Certification within 60 days of employment.
• Available to work required schedule which may include nights, weekends, holidays, and overtime as needed.
• Must be able to acquire and maintain appropriate gaming license.

LANGUAGE SKILLS

Ability to read and interpret documents in English including safety rules, operating procedures, training materials, recipes, and departmental manuals.

Ability to communicate clearly and professionally in English with guests, team members, and leadership.

Ability to effectively train, coach, and provide direction to team members.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide into all units of measure using whole numbers, fractions, and decimals.

Ability to accurately handle monetary transactions, process payments, calculate change, and reconcile sales transactions.

Ability to understand beverage costs, portions, inventory counts, and basic cost-control principles.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, verbal, or diagram form.

Ability to identify service issues, prioritize guest needs, and make appropriate decisions.

Ability to handle problems involving multiple variables in a fast-paced hospitality environment.

CERTIFICATES, LICENSES, REGISTRATIONS

Team members must be able to qualify for licenses and permits required by federal, state, tribal, and local regulations.

Required certifications include:

• TiPS Certification
• Food Handler Card
• Responsible Beverage Service (RBS) Certification
• Gaming License (as applicable)

PHYSICAL DEMANDS

The physical demands described represent those required to successfully perform essential functions of this job.

While performing duties, the team member is regularly required to:

• Stand for extended periods.
• Use hands to handle tools, equipment, glassware, and controls.
• Reach with hands and arms.
• Communicate verbally and listen effectively.
• Maintain close vision, color vision, and peripheral vision.
• The team member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 75 pounds.
• The team member must have the ability to push, pull, reach, bend, twist, stoop, crouch, kneel, and balance while working in various service environments.

WORK ENVIRONMENT

The work environment characteristics described represent those encountered while performing essential functions.

The team member may be exposed to:

• High-volume restaurant and bar operations.
• Loud noise levels.
• Frequent guest interaction.
• Exposure to cleaning chemicals and beverage products.
• Hot, cold, and wet working conditions.
• Unrestricted secondhand tobacco smoke exposure where applicable.

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