Bar Team Lead

The BartenderLead 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 Team Member 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 maintainServSafe Food Handlers Certification.
• Must be willing to work on a flexible schedule, including nights,weekends, and holidays.