Lead Bartender

As the primary contact for guests in the bar, the Lead Bartender is responsible for selling, preparing, and serving mixed beverages, wine, and food. Duties include preparing and serving beverages, overseeing bar maintenance, making menu suggestions, delivering food and drinks, describing the dishes to guests, recommending wine selections, monitoring guest satisfaction, and managing inventory. Must be pleasant, conscientious, and professional with an extensive knowledge of mixology, product, and alcoholic beverage selections. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.  

DUTIES & RESPONSIBILITIES: 

• Oversees and assists the entire front of house team with all elements of service. Takes ownership of the bar, knowing the names and preferences of their guests and VIPs, greeting, seating, running, bussing, re-setting etc..

• Executes and facilitates service in cooperation with other Bartenders, sommeliers, and managers. Facilitates the communication between the FOH & BOH.  

• Follows  through  and  communicates  with  Management  team/Chef  on  VIP  procedures  and special requests.  

• Conducts continuous training with service team regarding the spirit and cocktail list and provides complete training for all new hires.  

• Act with integrity, honesty, and knowledge that promote the culture and values of Sorelle.

• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times.  

• Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.  

• Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.  

• Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.  

• Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.  

• Understand philosophy of management and owner. Displays consistent attention to detail and follow through on all restaurant policies. 

• Represents the restaurant professionally through effective communication, cooperation and relationships with business partners.  

• Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times.  

• Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc.  

• Assists the Chef in expediting the food to the bar.  

• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant employees and guests.  

• Ensure  that  all  food  and  products  are  consistently  prepared  and  served  according  to  the restaurant’s standards.  

• Pays attention to buying trends of guests for everything behind the bar including cocktails, spirits, beer, and other items from behind the bar. Uses this knowledge to help eliminate unnecessary items behind the bar.  

REQUIRED SKILLS & EXPERIENCE: 

• Minimum 3-4 years of fine dining mixology experience. Knowledge of service and food and beverage, generally involving at least 2 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions.  

• Cleanliness, organization, and the ability to work well in a team situation are crucial to this position. 

• Extensive Food and Wine knowledge  

• Must be at least the minimum age to serve alcohol.  

• High school or equivalent education required.  

• Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment.  

• Possess excellent basic math skills and canoperate a cash register POS system and Microsoft based computer systems.  

• Familiarity with Microsoft Office Suite of products and strong financial acumen.  

• Must be impeccably groomed, maintain good hygiene, good posture, and have required uniform and tools.  

• Responsive to constructive feedback from Chefs and Managers.