Position Summary The Bartender Supervisor is a hands-on very visible leadership position responsible for overseeing daily bar operations while supporting overall Food & Beverage service. This position leads and trains bar staff, maintains beverage inventory and cost controls, ensures responsible alcohol service, and helps provide a consistently welcoming and exceptional experience for members and guests. Essential Duties and Responsibilities Supervise daily bar operations, including opening and closing procedures, bar readiness, staffing, cleanliness, organization, and service standards. Lead, train, coach, and support bartenders, barbacks, and other assigned staff while holding employees accountable to POA service and performance standards. Work scheduled bartending shifts and actively assist the team during high-volume periods. Conduct pre-shift communication regarding events, specials, product availability, service expectations, and operational needs. Maintain strong knowledge of liquor, beer, wine, cocktails, and beverage offerings and ensure bar staff have appropriate product knowledge. Promote suggestive selling, proper service techniques, portion control, and consistent guest service. Monitor bartender pour accuracy and beverage practices to help control costs, waste, and over-pouring. Assist Management with liquor, beer, and wine ordering, inventory, month-end counts, stock rotation, and appropriate par levels. Maintain cleanliness, sanitation, and organization of the bar, beer cooler, storage areas, equipment, and other assigned areas. Ensure compliance with applicable alcohol laws, health and safety requirements, POA policies, and responsible beverage service standards. Assist with alcohol awareness and responsible beverage service training. Monitor guest alcohol consumption and assist staff with refusal of service or other alcohol-related concerns when necessary. Interact with members and guests, monitor satisfaction, and promptly address service concerns in a professional manner. Assist with restaurant operations as needed, including restaurant readiness, ticket-time monitoring, table visits, and coordination between the bar, dining room, and kitchen. Maintain a visible presence throughout service areas using the Figure 8 management approach to monitor operations, support staff, and identify service needs. Assist management with controlling front-of-house labor and meeting established departmental budget expectations. Help develop and implement beverage promotions, specials, seasonal offerings, and new menu or cocktail additions. Assist with the setup and execution of POA events and other Food & Beverage functions as needed. Communicate staffing, inventory, guest concerns, maintenance needs, and operational issues to Food & Beverage management. Perform other duties as assigned. Qualifications and Skills Must be at least 21 years of age. High school diploma or equivalent required. Minimum of three years of bartending, Food & Beverage, or hospitality experience, with supervisory experience preferred but will be considered if acted in a Lead position. Experience in a mid- to high-volume restaurant, club, resort, or similar hospitality environment preferred. Strong knowledge of liquor, beer, wine, cocktails, bar operations, portion control, and beverage inventory. Ability to perform restaurant and bar opening and closing procedures. ServSafe and responsible alcohol service certification required or ability to obtain within the timeframe established by the POA. Strong leadership, communication, organizational, and time-management skills. Ability to remain professional and effective in a fast-paced environment. Proficiency with point-of-sale (POS) systems and basic Microsoft Word and Excel functions. Strong commitment to providing consistent and exceptional guest service. Physical Requirements and Work Environment Ability to stand and walk for extended periods. Ability to work extended shifts, including shifts of 10-12 hours when operationally necessary. Ability to frequently bend, stoop, reach, push, pull, carry, and perform repetitive movements. Ability to lift and carry up to 50 pounds. Ability to work around heat, steam, noise, coolers, food preparation areas, and varying temperatures. Must have flexible availability, including days, evenings, weekends, holidays, opening shifts, and closing shifts. Regular and reliable attendance is an essential function of the position. Must be authorized to work in the US. Must be able to pass a drug test and background check.