Lead Bartender

Benefits:

Dental insurance

Employee discounts

Health insurance

Training & development

Vision insurance

| Title: | LEAD BARTENDER | Reports to: | Bar Manager

Job Purpose:

Provide timely, accurate and friendly service while preparing the highest quality beverages for our guests.

Duties & Responsibilities:

Take beverage orders from guests and servers.

Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes.

Learns the names and personally recognize our regulars.

Record drink orders accurately and immediately after receipt into the pos-system.

Accept guest payment, process credit card charges and make change (if applicable).

Wash and sterilize glassware.

Prepare garnishes for drinks and replenish snacks, appetizers for bar patrons.

Preparation of all bar juices, garnishes and product to maintain proper pars for the shift as to not run out of any items needed to make all drinks on the menu.

Communicate to the manager on duty any items that are low on inventory or that we are out of.

Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.

Present drink menus, make recommendations and answer questions regarding beverages.

Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.

Receive and serve food orders to guests seated at the bar.

Report all equipment problems and bar maintenance issues to restaurant manager.

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 as directed by the restaurant manager or immediate supervisor.

Assist Bar Manager in placing liquor orders, stocking liquor and maintaining liquor inventory.

Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures

Assist in the creation and leading periodic cocktail education seminars with the Bar Manager and service team.

Supervision of bartenders. (when applicable)

Attend all meetings as required for the position.

Qualifications:

High school diploma or equivalent.

Be 21 years of age.

Be able to communicate and understand the predominant language(s) of our guests.

Successfully completed the company’s bar training program.

Have working knowledge of food, beer, wine and liquor and common drink recipes.

Food Handlers Certificate required

Alcohol Awareness Training (TIPS or STAR Certified)

Possess basic math skills and have the ability to handle money and operate a cash register.

Working Conditions and Expectations:

Work schedule will may vary between early 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.

Work with challenging guests that may be intoxicated

Cleaning of dishware will require long periods of time with hands in water.

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.

Demonstrate teamwork in all areas of the restaurant

Work with a positive attitude in all types of situations

Follow safety and sanitation rules and laws at all times

Attends all scheduled employee meetings.

Always act in the best interest of the restaurant, fellow employees and guests.

Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee

Physical Requirements:

Be able to work in a standing position for long periods of time (up to 8 hours).

Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Repetitive tasks with few breaks

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.