Lead Bartender

I. Summary of the main function/purpose of the position:

Bartenders are responsible for mixing, garnishing, and serving alcoholic and non-alcoholic drinks, keeping the bar stocked and clean while always providing friendly and attentive service, all while adhering to company standards for serving alcoholic beverages. Bartenders are also required to have food menu knowledge and must be able to provide a full-service dining experience. They must be cross-trained to serve tables, and will occasionally be expected to swing between bartending and taking care of the floor and/or patio.

The lead bartender will be the bar manager’s right hand in maintaining cleanliness of the bar, keeping inventory up-to-date, maintaining pars of house-mades and juices, communicating information with the rest of the bartending team, and tasting wines with distributors. The lead bartender will be expected to complete 2-6 hours of prep/cleaning work per week outside of regular service, and should create at least 1 drink recipe to have on each seasonal menu. The bar manager will enlist the lead bartender’s help in creating the cocktail, mocktail, by-the-glass, and by-the-bottle menus.

The lead bartender will eventually be a keyholding position, responsible for counting money and locking the restaurant at the end of the night at least one night per week. The promotion to keyholder will be discussed after the first 90 days of working as the lead bartender.

II. Principal duties/responsibilities:

Complete all opening/closing duties

Customer Interaction:

• Greet and provide water, acknowledge as soon as seated
• Be able to take orders (with sufficient food menu knowledge) and ring them in on POS correctly
• Engage in friendly education regarding liquor/bar knowledge with guests
• Try to engage guests in conversations about natural wine, small production wines, and the importance of biodiversity in the world of wine
• Be able to make drinks and complete running tasks while conversing with bar guests
• Pre-bus, bus, and clean/sanitize the bar
• POS/Banks: be able to correctly ring in items and have a good command of the POS system in general; be able to do an end-of-day close out correctly; keep up with the bar cash drawer and make sure it is correct at the beginning and end of every shift
• Assist and engage in the cocktail program. Create drink recipes and housemade syrups for the seasonal menu.
• The lead bartender will be expected to work 2-6 hours per week outside of service, assisting in batching cocktails, juicing fruit, creating housemades, completing cleaning projects, and taking inventory at the end of every week.
• Have a general knowledge of inventory and be able to communicate to service staff new, low, or 86ed products, and any other relevant information for service.
• Continually learn about wine, the wines we have, and how to recommend them to tables. Assist servers in providing good recommendations to their tables.
• Assist bar manager in keeping educational materials for the service staff up-to-date.
• Assist in educating the service staff during pre-shift line ups
• Service Well (during service):
• Handle all tickets that are rung in from servers. Be able to efficiently make accurate, precise, and aesthetically pleasing cocktails at a high volume while maintaining satisfactory ticket times
• Keep station clean throughout shift
• Communicate effectively with support staff regarding needs throughout the shift
• Engage with guests and control the flow of the bar
• Be able to efficiently make accurate, precise, and aesthetically pleasing cocktails at a high volume
• Communicate effectively with service staff
• Be a keyholding member of the staff, able to count money accurately and lock doors at the end of the night when necessary.

III. Occasional duties or projects which may be performed at irregular intervals:

- Run food when there’s no support staff or when called to assist

- Answer phone calls and input to-go orders when able

- Any task requested by managers or ownership as needed

- May assist in placing orders when the bar manager is out of town or otherwise occupied.

IV. Accountability: Areas in which the position is accountable/responsible:

: Responsible for keeping track of all payments and receipts, as well as entering tips into the POS system accurately.

: Ensure customer payment information remains confidential. Follow alcohol and food safety rules and regulations to ensure a clean and safe dining environment. : Maintains excellent rapport with customers.

Count money at the end of the night, record it accurately, and keep it organized. Turn off all of the lights, check coolers and burners in the kitchen, and lock all the doors at the end of the night.

V. Supervisory Responsibility:

Help hold other bartenders and service staff accountable in their service, language, and procedures. Report any potential issues to the bar manager.

VI. Business-Related Contacts:

: None

: Supervisors (Bar Manager & FOH Manager)

VII. Educational and/or equivalence in experience requirements:

- Specialized or technical educational requirements:

• Ability to accurately ring items in on Toast POS system
• Ability to accurately make drinks using measuring tools and bar equipment
• Great prior knowledge of wine with some knowledge of “natural wine” or “terroir-driven” wines
• Have ServSafe and TIPS certifications or obtain them within the company’s deadline for doing so.

Certification or licensing requirements:

Valid Florida Driver’s License or dependable transportation when and where public transportation is not available.

VIII. Specialized equipment or machines used in the course of the duties of the position.

- POS system

- Knives

- Peelers

- Blenders

- Dehydrators

- Juicers

- Hot plate and kettle

- Ware-washing equipment

- Nespresso coffee machine

-Korny kegs and keg lines

-Beer kegs and keg lines

-refrigeration systems

IX. Physical demands:

While performing the duties of this job, the employee is regularly required to use their hands, and is required to talk and hear at full capacity. The employee is constantly required to stand and walk for up to 8 hour stretches. The employee is required to reach with hands and arms up to 72 inches. Specific vision abilities required by this job include close vision, peripheral vision, and ability to adjust focus. Front of house positions are required to be able to lift and carry 40-50lbs and back of house positions are required to be able to lift and carry 50-60lbs.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

X. Work Environment:

Moderate to loud noise level.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

XI. Additional Remarks:

This position requires the ability to work in a fast-paced environment and mentally prioritize and anticipate the needs of the customers as well as the upkeep of the bar.

How to Apply:
If you are passionate about mixology, wine, and delivering exceptional hospitality, we want to hear from you! Please submit your resume and a cover letter detailing your relevant experience and why you would be a great fit for our team.

*advertised hourly wage is a combination of hourly wage and tips

Job Type: Part-time

Pay: $25.00 - $50.00 per hour

Expected hours: 20.0 – 35.0 per week

Benefits:

• Employee discount
• Flexible schedule
• Paid training

People with a criminal record are encouraged to apply

Work Location: In person