Bartender Lead

JOB SUMMARY The Bartender Lead at Hotel Versailles + Silas will be responsible for the timely and friendly delivery of food and drinks while creating memorable guest experiences. This individual must possess a background in advanced bartending techniques, has a natural ability to manage time, and a second‑to‑none knowledge of beverages and cocktails or the overwhelming desire to learn. In depth menu knowledge is necessary to ensure safe service to guests with allergies and restrictions. ESSENTIAL/PRIMARY DUTIES Maintains all liquor, beer, and wine inventory, providing the Food + Beverage Manager the necessary information for what is needed to be ordered for the week Bathes all house cocktails + labels bins for the wines Trains all bartender teammates on cocktails and food service Supports the F+B Manager in curating the cocktail menu each season Demonstrates passion and genuine care for all aspects of a guest’s experience Assists in all aspects of the guest’s experience from beginning to end Prioritizes the guest’s satisfaction, adjusting your actions and behaviors to support what the guest needs at any given moment Ensures alcohol is served safely, responsibly, and legally Shares extensive knowledge of the beverage world with guests Communicates and collaborates effectively with other coworkers and departments to ensure all guests get their food as ordered in a timely fashion SECONDARY DUTIES Assists in other department areas as needed, including but not limited to, banquets, bar, café, in‑room dining and restaurants EDUCATION AND/OR EXPERIENCE Must be 21 years of age Minimum of four (4) years’ experience as a bartender in either a free‑standing or hotel restaurant or bar desired High School Diploma or equivalent Level 2 ServSafe Certification preferred or ability to become certified Certified Bartender class preferred TIPS certification or the willingness to obtain TIPS certification within 30 days of hire Interpersonal communication skills and the ability to work with customers Working knowledge of the menus, menu ingredients and basic culinary terms Ability to work independently as well as function effectively as a team member Strong accounting, time management and multi‑tasking skills Excellent internal and external communication skills Professional proficiency of the English language in reading, writing and verbal communication SUPERVISORY RESPONSIBILITIES Will directly supervise the bartender teammates #J-18808-Ljbffr