Bar Lead
The Publican
837 West Fulton Market, Chicago, IL, United States
The Publican hiring Bar Lead in Chicago, IL

The Publican hiring Bar Lead in Chicago, IL

The PublicanMore Info

Full Time • Hourly ($11.02 - $22.00) plus tips
Expires: Feb 7, 2025

505 people viewed

Required Years of Experience

3 years


Job Details
Bar Lead
Chicago, Il.
 
Description
For over 25 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.
 
TITLE: BAR LEAD
REPORTS TO: GENERAL MANAGER
FLSA: NON-EXEMPT
 
POSITION SUMMARY: The bar lead is responsible for helping support bar operations and
continuous education in conjunction with the Director of Operations and General Manager.
 
Requirements
Essential Duties & Responsibilities
The essential functions include, but are not limited to the following:
  • Maintains a cheerful, courteous disposition and a neat, clean and professional image
  • Guides, teaches, motivates and encourages team members to follow recipes as well as bar, service, safety and sanitation standards
  • Encourages healthy communication and strong teamwork across entire team
  • Executes effective and respectful communication to all team members, including leadership
  • Attends manager and beverage meetings as needed
  • Receives, stocks and organizes orders as needed and bundles invoices for superiors
  • Responsible for periodic bar inventory
  • Leads with the creation and implementation of new cocktails, event packages, wine, beer and liquor menus, POS edits and communication to team members
  • Helps roll out and oversee bar program assets at events, tastings and other curated packages
  • Helps maintain quality and cleanliness standards
  • Focuses on improving bar costs (ensure proper rotation, utilization and inventory to ensure minimum waste)
  • Assists with relaying structure and execution of side work by all bar team members
  • Conducts as-needed bar and floor training within spirits, wine, beer and cocktail categories
  • Works in a front-of-house supervisor capacity, as needed including floor shifts as MOD
  • Helps create and coordinate larger scale continued education opportunities for team members
  • Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action when necessary
  • Performs other administrative tasks as will be communicated by superiors
  • Adheres to all company safety and sanitation policies and procedures
  • Assists other team members as needed or when business needs dictate
  • Makes necessary edits to cocktail, wine and beer pages on menu software and prints menus as needed
  • Oversees liquor purchasing and limited cocktail program at PQM (ensures batched cocktail quality and quantity)
  • Has a minimum of annual quarterly visits (or as needed) to Publican Tavern O’Hare for oversight, training and new cocktail implementation
  • Works with Chef and GM for wine/bev/cocktail pairings as needed for special menus and events
  • Ensures that bar is fully prepped, stocked and ready for service prior to opening
  • Works with GM/AGM on bartender training
Minimum Qualifications (Education, Experience, Skills)
  • High School Diploma or GED graduate
  • ServSafe Certification required
  • BASSET Certification required
  • Ability to handle stress under pressure
  • Willingness to maintain a clean, healthy, and safe working environment
  • Ability to coordinate multiple activities with attention to detail
  • Ability to work independently, with minimal supervision
  • Ability to work a flexible schedule
Physical Demands and Work Environment
  • Ability to be flexible with job demands and open minded when being asked to complete tasks
  • Ability to operate and use all equipment necessary to run the restaurant
  • Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
  • Ability to work varied hours/days as business dictates
  • Ability to stand for up to 8-10 hours a day
  • Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
  • Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
 
One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Compensation Details

Compensation: Hourly ($11.02 - $22.00) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program


Required Skills

Cheerful and Courteous Disposition

Strong Communication Skills

Team Leadership

Inventory Management

Menu Creation and Implementation

Training and Education in Spirits, Wine, Beer, and Cocktails

Safety and Sanitation Standards

Ability to Handle Stress Under Pressure

Ability to Work Independently

Attention to Detail

Physical Ability to Move and Handle Equipment

Flexibility With Job Demands and Schedule

Read more

American

Casual Dining

5 Employee RecommendationsSee Details

Part of One Off Hospitality Group

From the team that created Blackbird and avec restaurants, The Publican is a beer-focused restaurant located at 837 W. Fulton Market in Chicago. Executive Chef Paul Kahan and Chef de Cuisine Dennis Bernard craft an eclectic menu inspired by simple farmhouse fare in a space evocative of a European beer hall. Designed by James Beard Award-Winner Thomas Schlesser, The Publican features the same simple lines and strong design elements that made the architect’s long-time partnership with Design Project Manager/Partner Donnie Madia so successful. A partnership between Executive Chef Paul Kahan, Donnie Madia, Terry Alexander and Eduard Seitan, The Publican anchors the burgeoning Fulton Market District.

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