2026 F&B Office Clerk

The Bartender Lead oversees daily operations in assigned locations, ensuring quality service and compliance with company standards. This role provides leadership to team members, fostering a positive and efficient work environment while maintaining operational excellence and guest satisfaction. 

• Direct and monitor Food and Beverage operations within assigned locations. 

• Support team members to ensure smooth daily operations. 

• Maintain consistent communication with team members, co-leads, supervisors, and senior management. 

• Maintain compliance with health, safety, and alcohol service regulations. 

• Ensure proper cash handling and accurate POS transactions. 

• Assist with training and coaching for team members. 

• Monitor inventory levels and coordinate with management for replenishment. 

• Resolve guest concerns promptly and professionally to maintain high satisfaction. 

• Drive compliance with company policies and operational procedures. 

• Ensure that all safety goals are reached; Safety Audits are turned in and that all Safety Guidelines are followed. 

• Support revenue goals through efficient operations and cost control. 

• Leadership & Team Management – Ability to motivate, coach, and manage staff effectively. 

• Communication – Strong verbal and written communication for clear coordination with team and management. 

• Guest Service – Commitment to delivering exceptional guest experiences. 

• Conflict Resolution – Skilled in handling associate or guest issues professionally and promptly. 

• Organizational Skills – Ability to manage schedules, inventory, and operational priorities efficiently. 

• Attention to Detail – Ensuring compliance with recipes, presentation standards, and safety regulations. 

• Problem-Solving – Quick thinking to address operational challenges and maintain smooth service. 

• Time Management – Ability to prioritize tasks in a fast-paced environment. 

• Labor and Compliance- Must adhere to all federal, state, and company labor laws, including scheduling, breaks, and overtime regulations. 

• Adaptability – Ability to adjust to changing guest needs and operational demands. 

• Reliability & Dependability – Consistently punctual, trustworthy, and committed to maintaining standards. 

Technical Skills 

• POS System Proficiency – Familiarity with point-of-sale systems for transactions and reporting. 

• Inventory Management – Knowledge of stock control and minimizing waste. 

• Compliance Knowledge – Understanding health, safety, and alcohol service regulations. 

Minimum Requirements  

• At least 21 years of age or older. 

• Work in varied weather conditions. 

• Must obtain and maintain ServSafe Food Handlers Certification.  
• Must be willing to work on a flexible schedule, including nights, weekends, and holidays.