Description

Lead Bartender Responsibilities & Duties

• Provide Leadership and model a positive work environment at all times
• Perform Opening and Closing duties as required
• Provide Supervisor coverage as scheduled and according to business demands
• Train Staff on various tasks, including food and beverage preparation and handling
• Oversee operation of all equipment in accordance with safety and manufacturer’s guidelines
• Maintain inventory and equipment by cleaning and performing light maintenance according to company standards
• Know and apply federal, state, and local laws governing the service of alcoholic beverages, as well as the restaurant's policies regarding liquor service and liability.
• Gather all needed supplies and equipment for the bar set-up.
• Set up the bar according to restaurant standards and maintain it during the shift.
• Perform necessary side work.
• Report tips properly at the end of each shift
• Serve properly mixed drinks to guests according to company standards
• Run tabs, compute guest checks, operate the POS computerized cash register system, and accept payments.
• Welcome all guests in our restaurant with a warm and inviting demeanor
• Provide efficient and personal service to each and every customer
• Maintain the highest degree of quality and consistency in product standards
• Collect and process cash/charges using our POS system.
• Communicate with team members and management to solve problems
• Participate in maintaining a positive work environment
• Stay informed on products and share knowledge with team members and guests
• Maintain and organize store supplies and appearance (dry and perishables)
• Ensure compliance and adherence to service and safety standards
• Performs all other related duties as assigned.

Qualifications

Reports To: General Manager

Required Training, Education, & Experience:

• High School Diploma or equivalent
• Prior bartending experience required
• Knowledge of basic drink mixology
• Previous Leadership or Supervisor Experience

Minimum Qualifications:

• Must be able to work flexible days and hours, including weekends and holidays.

• Physical ability to unpack products and sort them including bend and lift to up to 30 pounds.

• Perform repetitive motion with hands, and wrists

• Must be able to stand for extended periods of time, and move about the restaurant over the shift.

• Basic Math & Computer Skills

• Ability to perform several tasks simultaneously.

Language Skills

Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and restaurant community.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations.

Physical Demands

The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 50 pounds.

Work Environment

The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet.

Schedule Requirements

Availability to work must include evenings, weekends, and some holidays during the restaurant’s hours of operation.