Bartender Lead

JOB SUMMARY:

The Bartender Lead at Hotel Versailles + Silas will be responsible for the timely and friendly delivery of food and drinks while creating memorable guest experiences. This individual must possess a background in advanced bartending techniques, has a natural ability to manage time, and a second-to-none knowledge of beverages and cocktails or the overwhelming desire to learn. In depth menu knowledge is necessary to ensure safe service to guests with allergies and restrictions.

ESSSENTIAL/PRIMARY DUTIES:

• Maintains all liquor, beer, and wine inventory, providing the Food + Beverage Manager the necessary information for what is needed to be ordered for the week
• Bathes all house cocktails + labels bins for the wines
• Trains all bartender teammates on cocktails and food service
• Supports the F+B Manager in curating the cocktail menu each season
• Demonstrates passion and genuine care for all aspects of a guest’s experience.
• Assists in all aspects of the guest’s experience from beginning to end

• Prioritizes the guest’s satisfaction, adjusting your actions and behaviors to support what the guest needs at any given moment

• Ensures alcohol is served safely, responsibly, and legally
• Shares extensive knowledge of the beverage world with guests
• Communicates and collaborates effectively with other coworkers and departments to ensure all guests get their food as ordered in timely fashion

SECONDARY DUTIES:

• Assists in other department areas as needed, including but not limited to, banquets, bar, café, in-room dining and restaurants

EDUCATION and/or EXPERIENCE:

• Must be 21 years of age
• Minimum of four (4) years’ experience as a bartender in either a free-standing [AC2]or hotel restaurant or bar desired.
• High School Diploma or equivalent
• Level 2 ServSafe Certification preferred or ability to become certified
• Certified Bartender class preferred
• TIPS certification or the willingness to obtains TIPS certification within 30 days of hire.
• Interpersonal communication skills and the ability to work with customers
• Working knowledge of the menus, menu ingredients and basic culinary terms
• Ability to work independently as well as function effectively as a team member
• Strong accounting, time management and multi-tasking skills
• Excellent internal and external communication skills
• Professional proficiency of the English language in reading, writing and verbal communication

SUPERVISORY RESPONSIBILITIES:

• Will directly supervisor the bartender teammates