Lead Bartender
Rosewood Hotels and Resorts
Job Description Job summary
The Lead Bartender at The Mansion Bar not only mixes and serves alcoholic and non-alcoholic beverages with flair and expertise but also participates with creativity for new cocktail menus and specials, oversees inventory management, collaborates with management on cost control, and ensures the bar operates smoothly. This individual is a leader, a creator, and a dedicated professional who upholds the Rosewood brand's reputation for excellence. This job description is a summary of duties however it is by no means an all-inclusive list. It is merely a broad guide to expected duties of the position.
Essential Duties and Responsibilities – (Key activities but not limited to)
Inventory Control: • Make daily requisitions for the bar, control of beverage cost of sales with the support of the management team. • Coordinate with the Bar Manager ordering liquor and garnishes for the restaurant/bar following the par levels designed for the outlet. • Complete daily produce and dry goods requisition checklists and provide completed lists to the Bar Manager. • Check deliveries to ensure the correct quantity, including liquor, cordials, juices, fruits, beers etc. are delivered. • Ensure that the glassware and necessary equipment for cocktails and drinks at the bar is always within the par levels and anticipate lead times for further ordering. • Account for and maintain the security of all liquor inventories. • Minimize wastage by recording it daily. • Maintaining the bar equipment, glassware and specialty cocktail garnish par and anticipate lead times for further ordering.
Leadership: • Lead and mentor the bar team and FOH team by setting a high standard for exceptional bartending skills, service, and professionalism. Encourage team members to reach their full potential and provide guidance and support. • Lead the bar team from the front, demonstrating a wide, thorough range of beverage knowledge and enforce company service standards. • Lead by example by following company guidelines relating to grooming and uniforms as well as the attendance policy. • Adhere to the outlet’s Standard Operating Procedures and Sequence of Service Standards in accordance/connection with Forbes standards. • Participate in bi-weekly lead bartender meetings to share insights, discuss strategies, and work together to enhance the bar's offerings and service. Play a key role in shaping the direction of the bar programs on property and fostering a world class bar culture. • Accept direction and constructive criticism from management. • Alert the Managers when necessary: e.g., spillages, guest attention, emergencies. • Report any incidents of theft, vandalism, or violations.
Creativity: • Collaborate with the Bar Manager to develop new and innovative cocktails as needed. Encourage creativity and originality among the bar team to provide guests with a unique and memorable experience. These cocktails will be developed during a scheduled time with the Bar Manager.
Guest Service: • Maintain a positive, professional, and pleasant/friendly attitude every shift. • Provide excellent customer service to everyone, anticipating the guests’ needs. • Greet guests and take their orders utilizing suggestive/up-selling techniques. • Actively listen and respond positively to guest questions, concerns, and requests to resolve issues. • Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests. • Be familiar with the property's services/features and local attractions/activities to respond to guest inquiries. • Service and take orders from guests seated at the bar area offering interesting, and vivid descriptions of each item’s origin, taste, and preparation methods. • Check beverage and food orders prior to serving to ensure that they are correct, properly presented and that. • special requests have been met. • Follow given drink recipes when dispensing drinks. • Garnish beverages as needed per company standards and recipes. • Deliver beverage orders promptly.
Knowledge & Training: • Provide expert knowledge of wine and spirits and ensure quality of all food or beverage items, ingredients, and preparation methods, in an elegantly appointed environment dedicated to an attentive and distinctive experience while following and maintaining all local, state, and federal laws relating to alcohol service and consumption. • Be knowledgeable of all menu items and be able to develop liquor pairings. • Provide liquor and cocktail education and training to new and existing employees. • Provide training on how to set the bar, opening closing procedures and cleaning duties. • Participate in regular staff meetings to keep employees informed of changes to SOP’s or SOS’s as well as ways to increase sales and service. • Seeking out the latest trends and products in industry and sharing with F&B Management
Opening & Closing Side Work, Cleanliness: • Ensures opening, ongoing and closing side work is complete following the checklists provided. • Monitor and maintain cleanliness, sanitation, and organization of bar top, tables, service areas and outlet itself. • Ensures supplies/ingredients are properly stocked before, during, and after shift • Ensures that daily and weekly cleaning duties (such as cleanliness of fridges, ice machines etc) are carried out consistently without reminding and carry out spot checks the work of others to ensure the outlet maintains the highest level of cleanliness and hygiene. • Ensures that all products are stored correctly, labelled, and dated and ensures that expired items are removed. • Follow policies and procedures for the safe operation and storage of tools, equipment, and machines. • Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed. • Clean the tools and work surfaces you use (black clothes, sinks, shelves, surfaces, cupboards etc.). • Clean and dry any spillages, effectively and efficiently. • Empty trash bins as required. • Check all bar equipment, coolers, refrigerator, computer and printer. (Restock 1 ply thermal paper for all thermal printers). Check opening side work by the bar back and help with incomplete tasks. • Check all office supplies needed behind bars. (Pens, counterfeit pens, stapler, paperclips, etc.) • Breaks down individual working well including burning the ice. Wipes and clean all liquor bottles used during service. • Remove bar pouring rails and wash, wipe and dry. • Clean and wipe off all speed rails wells and bottles within. • Do a par count on all used spirits, beer and wine by the glass. • Remove any debris from the bar (glassware, chinaware, etc.). • Ensure all left-over garnishes (limes, lemons, lychee, etc.) are wrapped and stored properly. • Ensure all juices and purees are labeled and stored properly. • Replaces rubber dust caps from liquor bottles. • Confirm and check that all closing side work by bar back and cocktail runner is properly done.
Collecting Payment & Cashing up: • Take and enter orders into the POS system promptly and accurately. • Present guest checks and process payments. Adhere to all cash handling and credit policies/procedures. • Uphold procedures for Bartender/Mixologist banks. • Count bank at the end of shift; complete cashier reports and drop receipts; secure bank.
Responsible Serving of Alcohol: • Do not overserve guests, and act immediately with any concerns about a guest who may appear to be intoxicated. • Follow all state and local laws for serving alcohol responsibly. • Ensure of being diligent when serving and ensure that guests are asked to provide identification when appropriate. • All other duties as required.
Health & Safety • Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace. • The wearing of appropriate clothing provided by or recommended by the Company will be obligatory. • Report any defects in the building, plant or equipment according to hotel procedure. • Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures. • Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety. • Be fully conversant with: o OSHA Regulations o Risk Assessments for your department o Hotel Fire & Bomb Procedures
Confidentiality • Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.
Other • Comply and adhere to the Rosewood company policies. • Take on other tasks in addition of the ones stated, in a reasonable framework. • Always be a “brand ambassador” and ensure brand integrity and clarity are always maintained. • Model the company’s culture, vision, mission and core values. • While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates. • As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.
Required Skills –
General Skills Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills • Knowledge Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders. • Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8–12-hour shift in hot, noisy and sometimes close conditions. • Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met • Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions. • Ability to comprehend and follow recipes using measuring tools provided such as jiggers and other measuring devices (free pouring is not permitted); ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team. • Be PCI compliant
Language Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements • Must be able to endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, ability to lift 35 lbs 5 times a day and carry up to 50 pounds, and satisfactorily communicate with guests and co-workers to their understanding.
Work Management • Ability to manage multiple tasks • Can meet deadlines
Other/Attributes • Passionate and dedicated • Is patient, yet persistent • Culturally aware and sensitive
Qualifications – • High School Diploma or an equivalent combination of education and work-related experience. • Must have current and valid Food Handler’s card and TABC certification • Minimum 21 years of age to serve alcoholic beverages
Experience – • At least 5 years of bartending experience • Experience with a luxury or ultra-luxury property or brand preferred or standalone cocktail bar • Observe all legal guidelines and procedures of the TABC.
The Lead Bartender at The Mansion Bar not only mixes and serves alcoholic and non-alcoholic beverages with flair and expertise but also participates with creativity for new cocktail menus and specials, oversees inventory management, collaborates with management on cost control, and ensures the bar operates smoothly. This individual is a leader, a creator, and a dedicated professional who upholds the Rosewood brand's reputation for excellence. This job description is a summary of duties however it is by no means an all-inclusive list. It is merely a broad guide to expected duties of the position.
Essential Duties and Responsibilities – (Key activities but not limited to)
Inventory Control: • Make daily requisitions for the bar, control of beverage cost of sales with the support of the management team. • Coordinate with the Bar Manager ordering liquor and garnishes for the restaurant/bar following the par levels designed for the outlet. • Complete daily produce and dry goods requisition checklists and provide completed lists to the Bar Manager. • Check deliveries to ensure the correct quantity, including liquor, cordials, juices, fruits, beers etc. are delivered. • Ensure that the glassware and necessary equipment for cocktails and drinks at the bar is always within the par levels and anticipate lead times for further ordering. • Account for and maintain the security of all liquor inventories. • Minimize wastage by recording it daily. • Maintaining the bar equipment, glassware and specialty cocktail garnish par and anticipate lead times for further ordering.
Leadership: • Lead and mentor the bar team and FOH team by setting a high standard for exceptional bartending skills, service, and professionalism. Encourage team members to reach their full potential and provide guidance and support. • Lead the bar team from the front, demonstrating a wide, thorough range of beverage knowledge and enforce company service standards. • Lead by example by following company guidelines relating to grooming and uniforms as well as the attendance policy. • Adhere to the outlet’s Standard Operating Procedures and Sequence of Service Standards in accordance/connection with Forbes standards. • Participate in bi-weekly lead bartender meetings to share insights, discuss strategies, and work together to enhance the bar's offerings and service. Play a key role in shaping the direction of the bar programs on property and fostering a world class bar culture. • Accept direction and constructive criticism from management. • Alert the Managers when necessary: e.g., spillages, guest attention, emergencies. • Report any incidents of theft, vandalism, or violations.
Creativity: • Collaborate with the Bar Manager to develop new and innovative cocktails as needed. Encourage creativity and originality among the bar team to provide guests with a unique and memorable experience. These cocktails will be developed during a scheduled time with the Bar Manager.
Guest Service: • Maintain a positive, professional, and pleasant/friendly attitude every shift. • Provide excellent customer service to everyone, anticipating the guests’ needs. • Greet guests and take their orders utilizing suggestive/up-selling techniques. • Actively listen and respond positively to guest questions, concerns, and requests to resolve issues. • Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests. • Be familiar with the property's services/features and local attractions/activities to respond to guest inquiries. • Service and take orders from guests seated at the bar area offering interesting, and vivid descriptions of each item’s origin, taste, and preparation methods. • Check beverage and food orders prior to serving to ensure that they are correct, properly presented and that. • special requests have been met. • Follow given drink recipes when dispensing drinks. • Garnish beverages as needed per company standards and recipes. • Deliver beverage orders promptly.
Knowledge & Training: • Provide expert knowledge of wine and spirits and ensure quality of all food or beverage items, ingredients, and preparation methods, in an elegantly appointed environment dedicated to an attentive and distinctive experience while following and maintaining all local, state, and federal laws relating to alcohol service and consumption. • Be knowledgeable of all menu items and be able to develop liquor pairings. • Provide liquor and cocktail education and training to new and existing employees. • Provide training on how to set the bar, opening closing procedures and cleaning duties. • Participate in regular staff meetings to keep employees informed of changes to SOP’s or SOS’s as well as ways to increase sales and service. • Seeking out the latest trends and products in industry and sharing with F&B Management
Opening & Closing Side Work, Cleanliness: • Ensures opening, ongoing and closing side work is complete following the checklists provided. • Monitor and maintain cleanliness, sanitation, and organization of bar top, tables, service areas and outlet itself. • Ensures supplies/ingredients are properly stocked before, during, and after shift • Ensures that daily and weekly cleaning duties (such as cleanliness of fridges, ice machines etc) are carried out consistently without reminding and carry out spot checks the work of others to ensure the outlet maintains the highest level of cleanliness and hygiene. • Ensures that all products are stored correctly, labelled, and dated and ensures that expired items are removed. • Follow policies and procedures for the safe operation and storage of tools, equipment, and machines. • Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed. • Clean the tools and work surfaces you use (black clothes, sinks, shelves, surfaces, cupboards etc.). • Clean and dry any spillages, effectively and efficiently. • Empty trash bins as required. • Check all bar equipment, coolers, refrigerator, computer and printer. (Restock 1 ply thermal paper for all thermal printers). Check opening side work by the bar back and help with incomplete tasks. • Check all office supplies needed behind bars. (Pens, counterfeit pens, stapler, paperclips, etc.) • Breaks down individual working well including burning the ice. Wipes and clean all liquor bottles used during service. • Remove bar pouring rails and wash, wipe and dry. • Clean and wipe off all speed rails wells and bottles within. • Do a par count on all used spirits, beer and wine by the glass. • Remove any debris from the bar (glassware, chinaware, etc.). • Ensure all left-over garnishes (limes, lemons, lychee, etc.) are wrapped and stored properly. • Ensure all juices and purees are labeled and stored properly. • Replaces rubber dust caps from liquor bottles. • Confirm and check that all closing side work by bar back and cocktail runner is properly done.
Collecting Payment & Cashing up: • Take and enter orders into the POS system promptly and accurately. • Present guest checks and process payments. Adhere to all cash handling and credit policies/procedures. • Uphold procedures for Bartender/Mixologist banks. • Count bank at the end of shift; complete cashier reports and drop receipts; secure bank.
Responsible Serving of Alcohol: • Do not overserve guests, and act immediately with any concerns about a guest who may appear to be intoxicated. • Follow all state and local laws for serving alcohol responsibly. • Ensure of being diligent when serving and ensure that guests are asked to provide identification when appropriate. • All other duties as required.
Health & Safety • Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace. • The wearing of appropriate clothing provided by or recommended by the Company will be obligatory. • Report any defects in the building, plant or equipment according to hotel procedure. • Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures. • Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety. • Be fully conversant with: o OSHA Regulations o Risk Assessments for your department o Hotel Fire & Bomb Procedures
Confidentiality • Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.
Other • Comply and adhere to the Rosewood company policies. • Take on other tasks in addition of the ones stated, in a reasonable framework. • Always be a “brand ambassador” and ensure brand integrity and clarity are always maintained. • Model the company’s culture, vision, mission and core values. • While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates. • As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.
Required Skills –
General Skills Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills • Knowledge Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders. • Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8–12-hour shift in hot, noisy and sometimes close conditions. • Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met • Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions. • Ability to comprehend and follow recipes using measuring tools provided such as jiggers and other measuring devices (free pouring is not permitted); ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team. • Be PCI compliant
Language Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements • Must be able to endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, ability to lift 35 lbs 5 times a day and carry up to 50 pounds, and satisfactorily communicate with guests and co-workers to their understanding.
Work Management • Ability to manage multiple tasks • Can meet deadlines
Other/Attributes • Passionate and dedicated • Is patient, yet persistent • Culturally aware and sensitive
Qualifications – • High School Diploma or an equivalent combination of education and work-related experience. • Must have current and valid Food Handler’s card and TABC certification • Minimum 21 years of age to serve alcoholic beverages
Experience – • At least 5 years of bartending experience • Experience with a luxury or ultra-luxury property or brand preferred or standalone cocktail bar • Observe all legal guidelines and procedures of the TABC.
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