About this role
POSITION SUMMARY
The Head bartender oversees the establishment's bar operations, bartenders and barbacks through set up, executive and breakdown of event. The job requires organization, problem- solving and communication skills. They supervise multiple aspects of supplying, running and operating a bar as a standalone. One of the main responsibilities is to ensure that the bar staff provides positive customer experiences. Each team member is expected to assist when and where necessary during an event to ensure flawless execution. The Head Bartender will be expected to perform other duties as assigned to meet business needs.
ESSENTIAL DUTIES & RESPONSIBILITIES
Leadership
Consistently adheres to CEG Mission Statement and Core Values.
Projects and assignments are completed thoroughly and professionally.
Adjusts to high-pressure conditions and is open to change.
Assumes responsibility for personal growth and development.
Always abides by company standards of personal conduct and dress code; sets standards for all team members.
Expresses ideas and conveys information clearly, effectively and to the appropriate recipients.
Conveys company information, decisions or problems to appropriate parties on a timely basis.
Gives suggestions for product improvement or introduction of new products; product innovation.
Maintains and promotes strong working relationship with all department managers.
Consistently communicates with venues Event Manager and maintains strong working relationship.
Operational
Responsible for following the companys weekly budget spend and event labor budgets.
Responsible for maintaining proper storage and rotation of all bar/beverage products
using first in, first out system.
Identifies bar related event specific items from event sheets.
Conduct regular pour tests and taste tests for proper drink construction and quality.
Reviews the construction and presentation of any butlered signature drink cocktails with assigned server to ensure proper presentation upon service.
Adheres to all job relevant manuals, checklists, and standard operating procedures.
Utilizes inventory checklist and adds new inventory on first event day.
Determines and records nightly liquor, beer and wine counts.
Reports any venue-wide product shortages in a timely manner to the Operations Director for proper restock.
Reports any inventory discrepancies and determines level of importance for restock.
Conducts and reports quarterly physical inventory of all product in assigned venue.
Regularly checks bar equipment to ensure proper operation.
Monitors guest consumption to ensure proper restock of product.
Monitor guest consumption to avoid over-serving and serving underage guests.
Reports any visibly intoxicated guests to Event Managers before making any decisions regarding service.
Meets with client at each event to introduce self and accommodate any special requests.
Reports consumption trends and keeps Bar/Beverage Manager abreast of guest requests that cannot be accommodated.
Maintains service standards when working at all venues and off-site events.
Completes assigned section of event notes with Event Manager.
Maintains regular deep cleaning schedule and conducts monthly deep cleaning on a non- event day with the core staff and barback.
Assigns job duties to bartenders and barbacks at the start of set up (i.e.; setup, stations, restocking, breakdown/cleanup) and ensures all duties and tasks are executed properly.
Communicates with Event Manager and Matre d to ensure smooth transition from any
changes in beverage service that an event requires.
Communicates with staff and management to avoid potential problems with guests as each event progresses.
Maintains presence in monthly Diamond Team meetings.
Preparedness and following protocol of all health inspections for bar areas.
Provides nightly event note information from bar.
Responsible for ensuring that bartending staff abide by all state and federal serving and safety laws.
Pick up/storage of weekly inventories for venue/venues assigned by Director.
Handles any special requests from host and hostess in conjunction with Event manager.
Staff
Ensures staff members are treated with dignity and respect according to our Core Values.
Sets clear performance expectations through direction and goals.
Manages rules and policies fairly and consistently.
Resolves team member conflict constructively and professionally.
Promotes Mission Statement and Core Values at every shift.
Participates in and holds pre-shift meetings for every shift; reviews all items pertaining to bar and beverage service the staff.
Provides the Operations Director with feedback for employee promotions.
Documents team member incidents and documents all disciplinary actions.
Chooses core staff based on documented reviews of staff.
Upholds and reinforces standard operating procedures and company standards of customer service.
Monitors staff interaction with guests and proper constructions and presentation of cocktails through the event.
Development
Monitors and participates in the training of all new employees.
Attends train the Trainer and any other required classroom training.
Provides Beverage Manager and Director of Staff Development with feedback for trainees.
Analyzes own performance to develop self-improvement objectives.
Conducts month 1-on-1s and reviews of core staff and provides feedback for improvement.
This job description is not intended to cover or include all of the tasks, duties or responsibilities that the employee may be required to perform. Job duties and responsibilities can change at any time with or without notice.
Qualifications
ESSENTIAL KNOWLEDGE & SKILLS
Required Skills/Abilities:
• Excellent Communication skills
• Organizational skills
• Multitasking
• Proficient knowledge of Microsoft Office Suite
• Problem Solving
• Conflict Resolution
• Proficient mathematical skills
• Strong interpersonal skills
Education and Experience:
• High school diploma
• Two (2) years of related work experience within the event industry.
Certificates/Licenses:
• RAMP Certificate required or ability to obtain certification within 90 days of hire
PHYSICAL DEMANDS & WORKING ENVIRONMENT
(Frequency of mobility, lifting, climbing, standing, siting, reaching, speaking, vision, color vision, outdoors/indoors, noise level, fumes/odor, chemical exposure or any other environmental hazards)
- Prolonged periods of standing, climbing/balancing, stooping/bending.
- Ability to lift a maximum of 50 lbs.
- Requires ability to communicate clearly and concisely using the English language with guests.
- Ability to sustain long periods of loud noise and vibrations
- Use of color vision and vision.
- Ability to work in an outdoor environment including exposure to varying weather conditions such as heat, cold, rain or snow