Lead Bartender

Camélia, a Japanese-French bistro in DTLA's Arts District, seeks a lead bartender to join our team. We're looking for a skilled bartender and natural leader with experience working behind the bar in a restaurant environment, a strong interest and knowledge of product (particularly Japanese spirits), and a team-oriented, collaborative mindset. This role will support the managing partner and service managers in overseeing bar service, developing a seasonal cocktail menu, training the team, maintaining operational standards, and managing key administrative responsibilities, in addition to providing support to the team on the floor. 

DUTIES & RESPONSIBILITIES

• Develop and oversee the restaurant’s bar program in alignment with the culinary vision of our chef team. This includes curating seasonal cocktail menus, sourcing unique spirits and ingredients, standardizing recipes, and ensuring consistency in beverage quality and presentation.
• Responsible for purchasing according to budget.
• Responsible in stocking liquor, maintaining liquor inventory and performing end-of-period inventory.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
• Report all equipment problems and bar maintenance issues.
• Assist the restocking and replenishment of bar inventory and supplies.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant.
• Assist in the creating and leading periodic cocktail education seminars with Management and service team.
• Supervision of bartenders.
• Attend all meetings as required for the position.

WORKING CONDITIONS AND EXPECTED BEHAVIORS:

• Work schedule may vary between morning to late evening, weekends and holidays
• Shifts will range from 6 – 8 hours and you may at times be asked to work overtime
• Work in bar area, as well as outside service areas.
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Respectful to all guests that have chosen to dine in our restaurants.
• Act with integrity, honesty and knowledge.
• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Strive to establish standards we hope will have an impact on the overall industry into.