Lead Bartender ("Lider de Cantineros/as") at Azul Hospitality

Lexington, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jan, 26

Salary

0.0

Posted On

25 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Bartending, Mixology, Customer Service, Leadership, Inventory Management, Training, Cash Handling, Communication, Organization, Problem Solving, Alcohol Control Protocols, Food Service, Quality Control, Vendor Relations, Safety Standards, Detail Orientation

Industry

Hospitality

Description

Job Details Job Location: Cadillac House Lexington - Lexington, MI Position Type: Full-Time/Part-Time Salary Range: Undisclosed Job Shift: Any Job Category: Restaurant - Food Service Description POSITION PURPOSE Provide friendly, courteous and efficient food and beverage service to all guests, while focusing on quality presentation. As a lead, this position supervises beverage staff during a shift and supports the Director of Food & Beverage, Executive Chef, and Food & Beverage Manager in leadership responsibilities. ESSENTIAL RESPONSIBILITIES Prepare high-quality, freshly crafted cocktails at high volume with proper technique. Take beverage and food orders at the bar. Describe menu items and suggests products to customers. Assist in directing the craft spirit, wine, and beer programs. Create craft cocktail and menu, with an emphasis on the classical method of mixology. Work with food and beverage director in lowering beverage costs by keeping accurate par levels, preventing spillage, theft-prevention and developing high margin programs. Ensure proper service standards are met with a genuine commitment to guest satisfaction. Train bartending team on service standards, product knowledge and technique. Ensure that the proper materials and supplies (garnishes, foams, shrubs, juices, infusions, tools, syrups, modifiers, bitters, etc.) are available and used correctly and consistently Prepare house made spirit infusions. Work with Director of F&B closely to build vendor relationships and ensure bar is carrying the most up to date, high quality product Train the beverage staff on proper alcohol beverage control protocols and enforce policies consistently. Perform cash, credit card, and room transactions in a accurate manner for servers/bartenders when necessary Always maintain and enforce cleanliness standards of the bar from start to finish of a shift. Restock and replenish bar inventory and supplies. Provide opening and closing inventory of spirits. Ensure all liquor, beer and wine product is put away safely and always secured. Participate in the deep cleaning of the outlet, while overseeing safety of the bar staff. Assist all guests and staff professionally and courteously, with the highest quality of standards for customer service. Ensure that taps, coolers, and other appliances like blenders or coffee makers are clean and in working order. Verify customers identification and confirm it meets legal drinking age. Ensure that minors and intoxicated persons are not served alcoholic beverages. Assist all guests professionally and courteously, with the highest quality of standards for customer service. All other duties assigned by manager or supervisor. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect Supervisors. PHYSICAL DEMANDS Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more. Must be able to stand and exert well-paced mobility for up to four (4) hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write, and understand the primary language used in the workplace. Requires good communication skills, both verbal and written. Must have excellent leadership capability and customer relations skills. Must be detail oriented with outstanding organizational and communication skills. Must possess basic computer skills. Must possess basic computational ability. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Knowledgeable about basic function of Windows OS, MS Office, PMS, and POS. Self-driven and able to work independently. Knowledge of table and bar service. Knowledge of spirits, beer, wine, and flavor profiles. EDUCATION High school or equivalent education required. EXPERIENCE Three years high volume bar/ food service experience required. At least one year of Supervisory/lead bartender experience preferred. Micros experience preferred. LICENSES OR CERTIFICATIONS Must be at least 21 years of age to serve alcohol. Safe Server Alcohol & Food Handlers certification required. GROOMING All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy. ATTENDANCE Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time. Qualifications

Responsibilities

The Lead Bartender is responsible for providing friendly and efficient food and beverage service while supervising the beverage staff. This role includes preparing high-quality cocktails, training staff, and ensuring guest satisfaction.