Lead Bartender

A Lead Bartender chooses high standards as a guiding principle every day. They cultivate a culture of authentic hospitality for their fellow team members and recognize that they must lead by example. They help oversee the daily operations of the Bar and Beverage Program. Their responsibilities revolve around the service of our guests with genuine hospitality, speed, and accuracy, as well as the opening and closing of the operation, ordering, receiving, and stocking of beverage and related items, and cash handling responsibilities.

Duties and Responsibilities

• Promotes and represents the F&B amenities, as well as the resort, in a positive manner. (Essential)
• Provides friendly, quality, and genuine hospitality to each guest. (Essential)
• Manages individual banks for each bar facility. Collects, reconciles, and deposits individual reports and monies daily. (Essential)
• Takes bar inventory and prepares bar order for F&B Manager. (Essential)
• Ensures invoices are checked against deliveries and forwarded with money and receipts to the office daily; oversees the daily deposits and assists with reconciliation. (Essential)
• Responsible for opening and closing the bar facility. (Essential)
• Monitors the intake of alcohol of guests, prohibiting the sale to those who are intoxicated. Orders taxis or other means of transportation for intoxicated patrons. (Essential)
• Greets guests, takes orders, prepares, and serves offerings in accordance to established standards at the bar and surrounding area bar tables.
• Checks identification of guests to verify age requirements for the purchase of alcohol.
• Prepares and serves alcoholic and non-alcoholic beverages as ordered, following recipes and beverage preparation processes in compliance with company standards.
• Demonstrates knowledge of both food and beverage menus and offerings, including dietary and allergen guidelines.
• Operates cash register and receives payment in cash or credit card, and accurately counts and provides change for guests, when applicable.
• Operates in compliance with federal, state, and local law requirements for serving alcohol.
• Follows sanitation standards to clean and maintain the bar area, restaurant, and catered events.
• Prepares garnishes, stocks, and replenishes beverages and garnishment supply at bar as needed.
• Performs shift opening/closing/side work duties as assigned.
• • Any other duties assigned by Supervisor.

Qualifications and Knowledge

Qualifications include:

• High School Diploma or GED (Preferred)
• 6 months previous bartending experience (Preferred)
• Innate desire to provide the very best guest experience
• Excellent guest service and verbal communication skills
• Ability to maintain a professional resort image, including cleanliness and appearance standards
• Ability to follow instruction for recipes and sanitation guidelines

Skills and Abilities

• Ability to perform repetitive tasks/motion.
• Have ability to grip/grasp objects.
• Have good eye-hand-foot coordination.
• Have good manual dexterity.
• Have hearing abilities adequate to perform job duties in person and over the telephone.
• Have visual acuity adequate to perform job duties, including reading information from printed sources and computer screens.
• Rarely: Sitting, Climbing
• Occasionally (1-33%): Crawling, Kneeling, Lifting up to 50 pounds, Lifting up to 75 pounds, Lifting up to 100 pounds, Pushing, Pulling
• Frequently (34-66%): Standing, Walking, Bending/Stooping, Crouching, Lifting up to 10 pounds, Lifting up to 25 pounds, Reaching Above Shoulder Level
• Controlling Costs
• Following Policies and Procedures
• Meeting Basic Work Expectations
• Working Safely

Working Conditions

• Indoor restaurant environment that is well lit and ventilated; can be busy and hot; exposure to various outdoor weather conditions as necessary.
• Works on feet for prolonged periods of time.

Resort team members are generally exposed to a variety of shifts that include a variety of hours, weekends, and holidays due to the 24-hour operation of a resort. The common workplace environment in resorts is fast-paced, with high levels of interaction with guests, employees, and managers. The number of hours you will be scheduled to work during the week is variable and is based on guest occupancy, season, staffing and other factors. Island Hospitality is unable to guarantee a specific number of work hours per week.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; and talk or hear. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Training:

Island Hospitality is committed to employee development and displays that commitment with a formalized training and development program providing a clear path for any employee with a desire and aptitude to thrive in the hospitality business. As team members join Island Hospitality from other organizations they too can build on that prior experience and find further growth opportunities within our company by utilizing the tools and resources offered.

Equal Opportunity Employer

Island Hospitality uses E-Verify to confirm work authorization in all municipalities where it is required by law.