Lead Bartender

As Lead Bartender you will take orders, prepare and serve alcoholic, non-alcoholic beverages and light meals to guests, courteously, and efficiently according to resort specifications. Maintain stock/supplies and cleanliness of outlet and equipment. You will also have administrative tasks, assigned to you by the Restaurant and/or Food and Beverage Manager.

Report to: Restaurant Manager Job Description: As Lead Bartender you will take orders, prepare and serve alcoholic, non-alcoholic beverages and light meals to guests, courteously, and efficiently according to resort specifications.  Maintain stock/supplies and cleanliness of outlet and equipment. You will also have administrative tasks, assigned to you by the Restaurant and/or Food and Beverage Manager. Qualifications:

• Minimum of 21 years of age to serve alcoholic beverages.
• Extensive wine, beer, and spirits knowledge
• 1+ year(s) experience as a bartender is required
• Food handling certificate is not required, but preferred
• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Ability to provide legible communication.
• Ability to compute basic mathematical calcula

SKILLS:

• Ability to understand guests' service needs.
• Ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time.
• Ability to maintain good coordination while serving orders quickly.
• Ability to exercise good judgement in determining potentially intoxicated guests
• Ability to exert physical effort in transporting cases of liquor and beer kegs from storeroom to the bar.
• Ability to endure abundant physical movements throughout the work areas.
• Ability to perform job functions with minimal s
• Ability to work cohesively with co-workers as part of a team

ESSENTIAL JOB FUNCTIONS:

• Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections available in the restaurant and respective glassware and
• Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Maintain complete knowledge of designated glassware, ingredients, preparation method and garnishes for each drink
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Maintain complete knowledge and comply with all departmental policies/service procedures.
• Maintain complete knowledge of Micros and manual systems.
• Complete opening side duties as assigned
• Record order of guest following departmental service procedures.
• Input order into system and ensure transmission of food orders is verified by kitchen when assigned to do so.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of d
• Adhere to all payment, cash handling and credit policies/procedures.
• Clean and reset area immediately after guest departs.
• Collect and report tips at the end of the assigned shift.
• Complete closing side duties
• All other duties as assigned by your manager

NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.