Overview:
The BartenderLead 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.
Qualifications:
- 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 associate 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 obtain and maintainServSafe Food Handlers Certification.
- Must be willing to work on a flexible schedule, including nights,weekends, and holidays.
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