Lead Bartender - WREN Tysons

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business‑class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels, along with The Watermark Hotel, The Hay‑Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals. Are you looking for a great place to work? Join our team as our new Lead Bartender for a Japanese‑style Bar & Lounge located in The Watermark Hotel in Tysons Corner, VA. This role is well suited for an individual who has previously worked in a trendy, cocktail bar/u‑p‑scale restaurant and boutique hotel setting. The 300‑unit Watermark Hotel – Tysons is an upscale, all‑suite facility with a chef‑driven restaurant, cocktail bar, outdoor patios, 1,600 square feet of meeting space, and a breakfast café. The property is owned by Capital One Financial and operated by the B. F. Saul Company Hospitality Group. Under the guidance and supervision of Senior Management and within the policies and procedures established by B. F. Saul Company Hospitality Group, the Lead Bartender is expected to prepare and serve beverages to guests in a friendly, courteous, and professional manner, adhere to all health regulations and local liquor laws, and set up, maintain, and take down the bar after service or events. The Lead Bartender ensures exceptional guest service, creates an inviting bar atmosphere, and follows brand standards of quality to ensure guest satisfaction. B. F. Saul Company Hospitality Group invites you to take your career to the next level! Our commitment to the “One Team!” values and integrated talent approach ensures that we hire professionals who are dedicated to guest satisfaction and uphold the highest level of integrity. RESPONSIBILITIES Maintain alcohol inventory with accuracy and on‑time delivery. Communicate orders to be placed to the MOD. Manage cash drawers assigned to each bartender and reconcile them against all POS reports. Assist MOD with weekly schedules for the entire bar staff. Assist MOD with supervision and training of staff. Greet guests and take food and beverage orders, utilizing suggestive/up‑selling techniques. Retrieve and serve alcoholic, non‑alcoholic beverages and meals to guests courteously and efficiently according to restaurant specifications. Maintain stock/supplies and cleanliness of bar and equipment. Legibly complete bottle‑transfer slips and distribute accurately. Legibly document designated items on the spill sheet. Input orders accurately and ensure transmission of food orders is verified by the kitchen. Collect and process payments, close all guest checks in the Micros system immediately upon payment, and ensure all closing reports are completed in the POS at the end of your shift. Monitor and maintain cleanliness, sanitation, and organization of all work areas as instructed by the MOD. Assist in the maintenance of the restaurant area and supplies. Have full knowledge and understanding of all menus and be able to answer questions regarding ingredients and allergens. Perform job functions with attention to detail, speed, and accuracy, prioritizing and organizing tasks. Maintain complete knowledge of and comply with all restaurant policies and standards of service. Anticipate guests’ needs, respond promptly, and acknowledge all guests no matter how busy. Be familiar with all B. F. Saul Company Hospitality Group services/features and local attractions to respond to guest inquiries accurately. Complete opening/closing side duties as outlined in our SOPs. Assist with weekly/monthly inventories. Notify a manager whenever a guest is/unexpressly unhappy, upset, or disgruntled in any way. Maintain complete knowledge of table/seat/station numbers, room capacity and hours of operation, menus, price range, and dress code of B. F. Saul Company Hospitality Group. Maintain knowledge of the characteristics and descriptions of every wine/champagne by the glass and major wines on the wine menu. Maintain complete knowledge of designated glassware, ingredients, preparation method, and garnishes for each drink. Inspect the condition and cleanliness of menus and wine lists; ensure designated amounts are available and update as changes occur. Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended. Ensure maximum usage of all supplies to attain budget beverage cost and prevent waste. Use all chemicals in accordance with OSHA regulations and restaurant requirements. Transport soiled wares to the dishwashing area and soiled linen to linen bins. Obtain an assigned bank and ensure accuracy of contracted monies. Count the bank at the end of the shift and return it to the MOD. Ensure that all drink orders from servers are accurately rung into the POS system before giving drinks to them. Clearly communicate last call at designated closing times to all guests, support staff, and servers. Always maintain positive guest relations. Touch tables and build a returning clientele. Other duties and tasks deemed necessary by management. KEY RELATIONSHIPS Internal: Talent, restaurant, assist bar, and all other F&B areas, Culinary / Stewarding, Storeroom / Purchasing, Accounting, and HR. External: Guests and visitors, equipment repair personnel, and liquor suppliers. QUALIFICATIONS Provide legible communication. Compute basic arithmetic. Have at least 2 years of experience in a similar position dealing with the public. Perform job functions with attention to detail, speed, and accuracy. Follow directions thoroughly. Be a clear thinker, remaining calm and resolving problems using good judgment. Work cohesively with co‑workers as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent restaurant data. Provide clear, pleasant telephone communication with proper grammar. CERTIFICATES All employees who handle food and liquor must hold a valid Food Handler and Responsible Vendor Certificate issued by the State of Virginia. The cost of obtaining and renewing the certificate is the responsibility of the employee. PHYSICAL ABILITIES Transport up to 50 pounds. Endure various physical movements throughout the work area. Remain in a stationary position for up to 4 hours during a shift. Stand, stoop, walk, use hands to finger, handle or feel, lift, reach, and use arms for tasks such as speaking, hearing, tasting, or smelling. Occasionally be exposed to fumes or airborne particles and extreme heat. Work near moving mechanical parts. Work in outdoor weather conditions. Accept a noisy work environment. SPECIAL REQUIREMENTS Language Skills: Ability to read, write and speak in English is required to successfully accomplish the essential duties of this job. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedural manuals, and to speak effectively before employees of the Company. EEO AA M/F/Vet/Disabled BENEFITS Weekly Pay. Our Big 3 Mission Statement Leaders of the Month/Year. Annual Performance Appraisals and Wage Increase Opportunities. Annual Team Member Banquets. Annual Team Member Engagement Survey. Discounted Room Rates for Team Members, Family and Friends. B. F. Saul Company Hospitality Group is proud to be an equal‑opportunity workplace dedicated to pursuing and hiring diverse professionals. Equal Opportunity Employer / Veterans / Disabled. #J-18808-Ljbffr