Lead Bartender

Description

As the Lead Bartender , you will be responsible for actively working behind the bar, preparing and serving alcoholic and non-alcoholic beverages, taking food orders, serving guests, and providing exceptional customer service while overseeing daily bar operations. This is a hands-on working supervisory position that combines regular bartending duties with leadership, inventory management, ordering, and operational responsibilities.

You will supervise and support bartenders and service staff, maintain beverage quality and presentation standards, and ensure a clean, organized, and welcoming bar environment. You will also be responsible for conducting inventory counts, ordering beverages and bar supplies, monitoring stock levels, controlling costs, minimizing waste, and ensuring accurate cash handling and point-of-sale transactions.

Working closely with the Director of Food & Beverage/Executive Chef, you will assist with staff training, daily operational needs, promotions, and initiatives to increase sales and profitability. The ideal candidate must be an experienced bartender who can effectively balance serving guests, managing bar operations, and leading the team while maintaining excellent service standards and compliance with hotel policies and alcohol service regulations.

This position may require flexible scheduling availability

Requirements

Job Requirements

• •Actively work behind the bar, preparing and serving alcoholic and non-alcoholic beverages, taking food orders, and providing prompt, friendly, and professional guest service.
• •Serve as the working supervisor during assigned shifts, overseeing daily bar operations while performing regular bartending duties.
• •Supervise, train, and support bartenders and service staff to ensure consistent service standards, productivity, and accountability.
• •Be readily available and approachable to guests, anticipate their needs, recommend menu items, and promptly address requests or concerns.
• •Prepare and serve classic cocktails, specialty drinks, beer, wine, and other beverages according to established recipes, portion controls, and presentation standards.
• •Maintain a thorough knowledge of the beverage and food menus, including ingredients, pricing, promotions, and daily specials, to effectively recommend and upsell products.
• •Take and accurately enter food and beverage orders into the point-of-sale (POS) system, coordinating with the kitchen to ensure timely and accurate service.
• •Manage beverage inventory , conduct regular physical inventory counts, monitor stock levels, and maintain accurate inventory records.
• •Prepare and place orders for liquor, beer, wine, mixers, garnishes, and other bar supplies, ensuring adequate stock while avoiding excessive purchasing.
• •Monitor beverage costs, portion controls, product usage, waste, and breakage to minimize losses and improve bar profitability.
• •Receive and verify beverage deliveries against purchase orders and invoices, ensuring accuracy, proper storage, and appropriate inventory rotation.
• •Ensure the bar is properly stocked, organized, and fully prepared for daily operations, including maintaining adequate supplies of glassware, ice, garnishes, and service items.
• •Maintain proper cash handling procedures, accurately process payments, and post charges to guest accounts in accordance with Island Hospitality Management (IHM) policies.
• •Ensure all transactions are properly recorded in the POS system, including discounts, voids, complimentary items, and promotional offers, in accordance with established authorization procedures.
• •Verify guest identification, enforce legal drinking age requirements, monitor alcohol consumption, and follow responsible alcohol service procedures, including refusing service when appropriate.
• •Maintain knowledge of and comply with applicable local and state alcohol regulations, health codes, sanitation requirements, and hotel safety policies.
• •Clean and sanitize bar counters, tables, equipment, glassware, and service areas throughout each shift, ensuring a safe and welcoming environment.
• •Complete opening and closing procedures, including restocking, cleaning, cash reconciliation, securing alcoholic beverages, and preparing the bar for the next shift.
• •Monitor the condition of bar equipment and promptly report maintenance issues, damages, or safety concerns to management.
• •Assist with developing and promoting happy hour specials, seasonal cocktails, special events, and other initiatives designed to increase bar traffic and revenue.
• •Work closely with the Director of Food & Beverage/Executive Chef to improve service efficiency, control expenses, and achieve departmental revenue and profitability goals.
• •Assist with employee scheduling, shift coverage, and training to ensure efficient staffing based on business demands.
• •Support restaurant and banquet food and beverage operations when needed, including assisting with guest service during high-volume periods and special events.
• •Maintain a professional appearance, positive attitude, and strong leadership presence while promoting teamwork and exceptional guest satisfaction.
• •Perform additional duties as assigned by the Director of Food & Beverage/Executive Chef to support the overall success of the bar and hotel operations.

Job Qualifications

• •Previous bartending experience in a hotel, restaurant, bar, or similar hospitality environment required, preferably with supervisory or lead bartender experience.
• •Strong knowledge of alcoholic and non-alcoholic beverages, cocktail preparation, beer, wine, liquor, and professional bartending techniques.
• •Ability to actively work behind the bar while supervising daily operations, supporting team members, and maintaining excellent guest service.
• •Experience with beverage inventory management, ordering, receiving deliveries, stock rotation, and maintaining accurate inventory records.
• •Understanding of beverage cost controls, portion management, waste reduction, and inventory loss prevention.
• •Highly motivated team player with a strong work ethic, positive attitude, initiative, and commitment to achieving operational and service goals.
• •Strong leadership skills with the ability to train, motivate, and guide team members while maintaining productivity and accountability.
• •Excellent problem-solving and decision-making skills, including the ability to anticipate, identify, prevent, and resolve operational challenges and guest concerns.
• •Ability to work efficiently in a fast-paced, high-volume environment while remaining calm, organized, and professional under pressure.
• •Excellent communication and interpersonal skills, with a friendly, approachable, and service-oriented personality.
• •Ability to anticipate guest needs, make beverage and food recommendations, and create a welcoming and memorable guest experience.
• •Proficiency in point-of-sale (POS) systems, cash handling, payment processing, and accurate transaction reporting.
• •Knowledge of responsible alcohol service practices, age verification requirements, and applicable state and local alcohol regulations.
• •Ability to maintain accurate records, conduct inventory counts, and complete ordering and administrative responsibilities with minimal supervision.
• •Strong organizational skills, attention to detail, and ability to prioritize bartending, supervisory, and inventory responsibilities simultaneously.
• •Must be dependable, punctual, and flexible, with availability to work evenings, weekends, holidays, and special events based on business needs.
• •Ability to stand, walk, bend, reach, lift, carry, and perform physical duties associated with bar operations for extended periods, with or without reasonable accommodation.
• •Ability to follow hotel policies, sanitation procedures, workplace safety standards, and established food and beverage service guidelines.
• •Responsible alcohol service certification, such as TIPS or an equivalent recognized program, is