sbe Corporate

SLS Brickell Hotel & Residences / Lead Bartender - Fi'lia by Michael Schwartz

US-FL-Miami
Req No.
2017-5051
Category
Restaurants
Job Requirements
N/A

Overview

SLS_Brick (VertCrest) disruptive logo

 

 

The Lead Bartender is responsible for supervising the Bartenders who not only mixes and mingles with customers but is savvy about drink preparation. The Lead Bartender provides customized beverage service to each customer in a friendly, energetic and timely manner. Responsible for assuring the guest is having a great time and/or relaxing while at the bar. They are responsible for ensuring that all Team Members are passionate about guest service and have the ability to communicate effectively and multitask

 

Responsibilities

  • Duties include but are not limited to:
  • Use sales techniques to increase revenues from alcohol and full-service menu in the bar.
  • Prepare alcoholic beverages for guests and servers.
  • Serve food in the bar.
  • Control inventory for alcohol and bar supplies.
  • Maintain cleanliness and organization of the bar.
  • Stock alcohol and bar supplies.
  • Improve bar menu and drink recipes.
  • Prepare drink garnishes.
  • Monitor guests for safe alcohol consumption and limit problems and liability.
  • Verify legal age requirements.
  • Complete bar orders and cash and credit card transactions.
  • Balance cash receipts at the end of each shift.
  • Run cash reports.
  • Responsible for proper stocking & cleanliness of the Bar.
  • Inventory
  • Motivation to the team
  • Other duties assign by the Leadership team

Qualifications

Education:

High school diploma or equivalent and/or experience in a hotel or a related field preferred.

 

Training/Certificate:

ServSafe/TIPS Certificate

 

Experience:

  • Previous 1-3 years bartending experience required in a hotel or pool setting.
  • Flexible and long hours sometimes required.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must communicate well with guests. 
  • Must have basic knowledge of food and beverage preparation and service of various alcoholic beverages. 
  • Basic mathematical skills necessary to operate a cash register, make change, total guest checks, count total bank, prepare cash drops, total all other charges, and understand portion sizes. 
  • Sufficient manual dexterity in hands in order to use a knife to make garnish, pick up glassware and bottles, scoop ice, mix drinks, and reach overhead to retrieve stock with or without reasonable accommodation. 
  • Ability to remember, recite and promote the variety of menu items with or without reasonable accommodation. 
  • Ability to operate a keyboard and point of sale procedures to pre-check an order and close out a check with or without reasonable accommodation. 
  • Ability to stand and work in confined spaces for long periods of time with or without reasonable accommodation. 
  • Ability to establish and maintain effective working relationships with associates, customers and patrons. 

 

 

Physical Requirements:

Significant portions of day require prolonged standing and moving, lifting or transporting materials up to 25 lbs such as trays, tables, chairs, food items, etc. Ability to visually review documents and computer screen throughout day. Ability to walk or stand for extended periods of time during course of shift. The majority of the work is done outdoors. Significant portions of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations.

Grooming:

All Team Members must maintain a neat, clean and well-groomed appearance (specific standards available).

 

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

 

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

 

Upon employment, all employees are required to fully comply with sbe rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

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