What are the responsibilities and job description for the Cantero - Lead Bartender position at The Line and Saguaro Hotels?
Job Description
The Line and Saguaro Hotels is seeking a dynamic Lead Bartender to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit.
The Lead Bartender is responsible for the day-to-day operations of the beverage department, including quality control, cost control, customer satisfaction, employee management, and facility maintenance. This role requires effective communication skills, conflict resolution, and a thorough understanding of LINE policies, procedures, and expectations.
Key Responsibilities:
1. Provide exceptional service to guests, maintaining a professional demeanor at all times.
2. Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel.
3. Adhere to all standards of operations, policies, and procedures, manuals, memos, and verbal instructions.
4. Maintain open-door communication with coworkers and managers.
Beverage Operations:
• Train, guide, and manage bartenders to ensure excellent customer service and high-quality drinks.
• Uphold the highest standards of hospitality and service, constantly monitoring guest experience.
• Responsible for obtaining maximum results in the utilization and appearance of beverage areas, quality levels, performance, and standards of service.
• Manage weekly liquor, beer, wine orders and daily produce orders.
• Conduct monthly inventory counts.
• Collaborate on drink specials and beverage menu development.
Requirements:
1. High school diploma or equivalent required.
2. At least three years' bartending experience.
3. Bar menu development experience.
4. High-level knowledge of liquor, beer, and wine.
5. Experience in inventory, ordering, drink cost, and establishing pars.
6. Experience in high-volume dining and fine dining background preferred.
7. Comprehensive understanding of restaurant cost control and financial analysis.
8. Physical stamina, proper mental attitude, and ability to deal effectively with guests, management, employees, and outside contacts in a fast-paced environment.
9. Excellent reading, writing, and oral proficiency in the English Language.
10. Work well under pressure, be a team player, and work varied shifts, including weekends and holidays.
The Line and Saguaro Hotels is seeking a dynamic Lead Bartender to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit.
The Lead Bartender is responsible for the day-to-day operations of the beverage department, including quality control, cost control, customer satisfaction, employee management, and facility maintenance. This role requires effective communication skills, conflict resolution, and a thorough understanding of LINE policies, procedures, and expectations.
Key Responsibilities:
1. Provide exceptional service to guests, maintaining a professional demeanor at all times.
2. Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel.
3. Adhere to all standards of operations, policies, and procedures, manuals, memos, and verbal instructions.
4. Maintain open-door communication with coworkers and managers.
Beverage Operations:
• Train, guide, and manage bartenders to ensure excellent customer service and high-quality drinks.
• Uphold the highest standards of hospitality and service, constantly monitoring guest experience.
• Responsible for obtaining maximum results in the utilization and appearance of beverage areas, quality levels, performance, and standards of service.
• Manage weekly liquor, beer, wine orders and daily produce orders.
• Conduct monthly inventory counts.
• Collaborate on drink specials and beverage menu development.
Requirements:
1. High school diploma or equivalent required.
2. At least three years' bartending experience.
3. Bar menu development experience.
4. High-level knowledge of liquor, beer, and wine.
5. Experience in inventory, ordering, drink cost, and establishing pars.
6. Experience in high-volume dining and fine dining background preferred.
7. Comprehensive understanding of restaurant cost control and financial analysis.
8. Physical stamina, proper mental attitude, and ability to deal effectively with guests, management, employees, and outside contacts in a fast-paced environment.
9. Excellent reading, writing, and oral proficiency in the English Language.
10. Work well under pressure, be a team player, and work varied shifts, including weekends and holidays.
