Lead Bartender

Opportunity:

Lead Bartender Supervise the daily operations of food and beverage outlets and services including food quality, customer satisfaction, associate schedules and their performance in accordance with established restaurant and guest service standards. Potential Career Path Beverage/Restaurant Supervisor

• Restaurant Manager
• Food and Beverage Manager Essential Job Functions Slice and pit fruit for garnishing drinks.

Check identification of customers to verify age requirements for purchase of alcohol. Prepare and serve drink and/or food orders. If applicable, take orders, and serve and clear food and beverage to guests seated at tables in bar and lounge areas. Issue guest check and complete payment process. Follow standards for identifying and managing intoxicated guests. Complete beverage requisitions to maintain par levels as needed. Complete required side work prior to shift end. Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction. Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values. Monitor product quality and guest satisfaction in food and beverage outlets and services, ensuring food quality is consistent, appealing, and prepared to guest specifications. Ensure the restaurant and other F&B services comply with sanitation and safety standards for guests and associates. Interact with guests to obtain feedback on quality of service and food in outlet. Perform service functions during periods of high volume or staffing shortages. Assist with maintaining proper par levels and inventories of food and beverage supplies such as linen, glassware, silverware, china, condiments, etc. Ensure staff abides by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. Ensure all equipment is in working order; report malfunctions and follow up on repairs. Follow sustainability guidelines and practices related to HHM's EarthView program. Practice safe work habits wear protective safety equipment and follow MSDS and OSHA standards. Perform other duties as requested by management. Position Requirements Minimum one year of experience in supervisory role in a restaurant or banquet setting, coupled with food service background at the a server level required. Knowledge of bar service and liquor inventory controls required. Work Environment and Context Work schedule varies and may include working varied shifts, holidays and weekends. Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability

• Hearts That Serve
• Only Excellence
• Stay Nimble

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Own It Source:

Hospitality Online