Bar Team Lead

The Bartender   Lead oversees daily operations in assigned locations, ensuring quality service and compliance with company standards. This role provides leadership to team members, fostering a positive and efficient work environment while  maintaining operational excellence and guest satisfaction.  
Responsibilities:

• Direct and  monitor Food and Beverage operations within assigned locations.  

• Support team members to ensure smooth daily operations.  

• Maintain consistent communication with team members, co- leads, supervisors, and senior management.  

• Maintain compliance with health, safety, and alcohol service regulations.  

• Ensure proper cash handling and  accurate POS transactions.  

• Assist with training and coaching for team members.  

• Monitor inventory levels and coordinate with management for replenishment.  

• Resolve guest concerns promptly and professionally to  maintain high satisfaction.  

• Drive compliance with company policies and operational procedures.  

• Ensure that all safety goals are reached; Safety Audits are turned in and that all Safety Guidelines are followed.  

• Support revenue goals through efficient operations and cost control.  

• Leadership & Team Management – Ability to motivate, coach, and manage staff effectively.  

• Communication – Strong verbal and written communication for clear coordination with team and management.  

• Guest  Service – Commitment to delivering exceptional guest experiences.  

• Conflict Resolution – Skilled in handling Team Member or guest issues professionally and promptly.  

• Organizational Skills – Ability to manage schedules, inventory, and operational priorities efficiently.  

• Attention to Detail – Ensuring compliance with recipes, presentation standards, and safety regulations.  

• Problem-Solving – Quick thinking to address operational challenges and  maintain smooth service.  

• Time Management – Ability to prioritize tasks in a fast-paced environment.  

• Labor and Compliance-Must adhere to all federal, state, and company labor laws, including scheduling, breaks, and overtime regulations.  

• Adaptability – Ability to adjust to changing guest needs and operational demands.  

• Reliability & Dependability – Consistently punctual, trustworthy, and committed to  maintaining standards.  

Technical Skills  

• POS System Proficiency – Familiarity with point-of-sale systems for transactions and reporting.  

• Inventory Management – Knowledge of stock control and minimizing waste.  

• Compliance Knowledge – Understanding health, safety, and alcohol service regulations .  

Minimum Requirements  

• At least 21 years of age or older .  

• Work in varied weather conditions.  

• Must  o btain and  maintain   Serv Safe Food Handlers  C ertification .   
• Must be willing to  work on a flexible schedule, including nights ,   weekends, and holidays .