ROLE: Lead Bartender 

EMPLOYMENT CLASSIFICATION: Non-Exempt 

BENEFIT LEVEL:  

REPORTS TO: General Manager, Beverage Manager 

LOCATION: The Lounge on Pearl & La Marchande 

KEY RELATIONSHIPS: All Management & Hourly Employees 

ESSENTIAL JOB FUNCTIONS: 

The Lead Bartender is responsible for all aspects of the specified outlet(s) bar program, in accordance with company standards. Direct, implement, and maintain the JF standards of service while crafting exceptional guest experience and memories. Practice inward and outward hospitality to encourage positive relationship building with guests and team members. Certifications in NYC Food Protection License and TIPS required. 

KEY KNOWLEDGE, SKILLS, 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: 

• Experience working with premier spirits and international wines. Strong cocktail, wine, and spirit knowledge. 

• Monitor and direct cocktail operations to ensure product and service quality. 
• Strong leadership abilities, sound judgment and knowledge of operations, as well as strong menu knowledge. 
• Exceptional customer service, interpersonal, written, and verbal communication skills. 
• Ability to lead and mentor a team as well as be a team player. 
• Excellent computer skills as well as proficiency in Microsoft Office Suite products including, but not limited to Word, Outlook, and Excel to handle generating reports, and to communicate the details of each catering function to staff. 

• Experience in a fast-paced, high volume environment and ability to multi-task and work under pressure while still being detail oriented and personable. 
• Exceptional organizational and administrative skills, as well as strong attention to detail. 
• Ability to read, write and speak fluent English. 

KEY RESPONSIBILITIES: 

• Maintain Forbes and Brand Standards for service 
• Active engagement and ownership in continuing education and development of the craft and elements of hospitality 
• Increase sales by ensuring guest satisfaction and prompt problem resolution 
• Cocktail quality and consistency 

• Supervise procedures and recipes for prep work 

• Maintain beverage cost control, including demonstrating proper pours and contributing pricing suggestions based on costs 
• Maintain service standards among bar staff, including excellent dinner service and beverage service 

• Bar Maintenance 

• Ensure bar is set in accordance to the company and DOH standards 
• Consistently reorganize bar to accommodate different seasonal cocktail menu changes 

• Ensure that bars are fully stocked and ready for service 
• Ensure that bar cleanliness is maintained continuously before, during, and after service 
• Prep syrups, juices, batches, etc. that will be required for service 
• Take inventory of garnishes, house made ingredients 
• Ensure the date, quality, and freshness of ingredients 

• Create a fetch list for prep, containers, spirits, wine, beer, and water 
• Fetch and restock the bar for and during service 
• Submit the requisitions/commissary form to maintain the next day’s par numbers 

• Education of Team Members: 

• Leading from a service-centered model 

• Hourly staff on all beverage items, beverage related DOH Procedures, and beverage service laws 
• Training new and existing employees 
• Identifying and supporting methods to motivate team members to operate at their full potential 
• Improving and developing service model within restaurant on a continuous basis 
• Facilitating an active and engaging learning environment for all team members 

• Assist in development and maintenance of service training and support documents 

• Creative Contribution: 

• Assist General Manager and Beverage Manager on direction of beverage program 
• Develop seasonal cocktails to compliment menus for daily service and special events in coordination with Head Bartender of JFR  

• Compliance with OSHA, local health and safety codes, as well as Company safety and security policies 

• Provide attentiveness and excellent service to VIP guests. 

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 business: 

• Participate as a team player with other key team members including taking tables, participating in on-site and off-site events, and creative contribution. 

• Provide constructive feedback to management and key players in terms of guest feedback, observance of sales, order patterns, and quality standards 
• Demonstrating a service-centered leadership model to all employees 
• Additional duties as necessary and assigned 

PHYSICAL DEMANDS: 

While performing these job duties, the employee is regularly required to see, talk, hear, and reach. The employee is regularly required to sit, walk, and stand for long periods of time. The employee is required to use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation. The employee is also required to lift and carry up to 50 pounds, bend, squat, kneel, and reach above shoulder level. The employee may be required to travel to other floors using stairs multiple times during shift. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position and does not contain all of the essential requirements and functions of the position. Employees will be required to perform any other job-related duties assigned by their supervisor. This job description does not include all the duties that may be assigned to the employee and it may be revised from time to time with or without notice. 

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Department Head. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. The employee will actively follow Company policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. 

John Fraser Restaurants is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.