Lead Bartender, Full Time- Hotel Mockingbird

DEPARTMENT: Food and BeverageREPORTS TO: Restaurant Manager STATUS: Non-Exempt

POSITION SUMMARY:

The Bartender is responsible for delivering exceptional guest service by preparing and serving high-quality alcoholic and non-alcoholic beverages in accordance with company standards. This role ensures a welcoming, engaging, and efficient bar experience while maintaining cleanliness, accuracy, and professionalism at all times.

PRIMARY JOB DUTIES:

Greet guests promptly upon arrival in the bar area (within 1 minute of approach) and ensure a warm, professional welcome.
Present drink menus, provide recommendations, and respond to guest questions regarding beverages and offerings.
Take and accurately input beverage and food orders into the POS system immediately.
Prepare and serve alcoholic and non-alcoholic beverages in accordance with standardized recipes and presentation guidelines.
Upsell featured drinks, specials, and food items as directed by management.
Execute wine service when required, demonstrating proper technique and product knowledge.
Regularly check in with guests to ensure satisfaction and promptly address any concerns.
Clearly communicate all allergies and dietary restrictions to the appropriate team members and ensure proper handling.
Accept guest payments, process credit card transactions, and accurately provide change when necessary.
Build guest relationships by learning names and recognizing returning guests.
Provide professional, attentive, and efficient service at all times, ensuring all guest interactions reflect company standards.
Respond promptly and courteously to guest requests and resolve issues or concerns in a timely manner.
Maintain full awareness that all actions and communication are within guest view and conduct oneself accordingly.
Maintain cleanliness and organization of all bar areas, including counters, sinks, shelves, storage, and service stations.
Menu and cocktail development: Creating specialty drinks, testing new recipes, and updating menus to match current industry trends.
Staff training and mentorship: Educating bar staff on drink recipes, mixology techniques, and customer service standards.
Quality control: Ensuring that drinks are prepared consistently and correctly, and that food and beverage presentations meet the establishment’s standards.
Operational oversight: Organizing day-to-day checklists, overseeing opening and closing duties, and keeping the bar compliant with health and safety protocols.
Inventory and supply: tracking liquor and supply levels, assisting with monthly inventory counts, and occasionally negotiating with distributors.


Assist with end of month inventories.
Responsible for informing Restaurant Manager and/or Director of F&B what liquor, beer, wine, mixers, ice need to be ordered in a timely fashion to avoid running out of product.



Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:


Must maintain Food Handlers and TABC license.
Must be age 21 or above.
Outgoing personality, positive attitude, and strong communication skills.
Must be knowledgeable of wine and beverage brand selections, drink garnishes, prices, etc. Comprehensive knowledge of wines by the glass and growing knowledge of wines by the bottle
Able to confidently make food and beverage pairing recommendations.


Ability to effectively communicate with co-workers and supervisors.
Ability to think and communicate clearly in high pressure situations.
Ability to maintain excellent attendance and punctuality.

PHYSICAL DEMANDS:

Be able to work in a standing position for long periods of time.
Be able to reach, bend, stoop and frequently lift up to 40 pounds.