Head Bartender

Gui Steakhouse is an innovative culinary concept brought to you by Sungchul Shim and the team behind Michelin-starred Kochi and Mari. Gui is an American-Asian Steakhouse with a menu influenced by the diverse cultures of NYC, while Hwaro, located within Gui, offers a chef’s table fine-dining experience with a tasting menu showcasing exquisite ingredients.

Position Summary:

Responsible for overseeing all bar operations, ensuring exceptional guest service, maintaining high standards of cleanliness and product quality, and leading the bar team with professionalism and efficiency. This role combines hands-on bartending with leadership and managerial responsibilities, playing a key role in the overall success of the food and beverage department. 

Responsibilities:

• Prepare and serve alcoholic and non-alcoholic beverages according to standardized recipes.
• Maintain cleanliness and organization of the bar, tools, and equipment.
• Ensure consistent product quality, presentation, and taste.
• Create and suggest new cocktails or drink specials in line with current trends and customer preferences.
• Provide excellent customer service and foster a welcoming bar atmosphere.
• Monitor customer behavior to ensure responsible alcohol service and intervene when necessary.
• Handle cash, credit card transactions, and operate POS systems accurately.
• Restock and replenish bar inventory and supplies during shifts.

• Lead, supervise, and motivate the bar team during service.
• Delegate tasks and ensure efficient workflow behind the bar.
• Conduct daily briefings and communicate service expectations.
• Train new bartenders and barbacks on procedures, recipes, and service standards.
• Provide ongoing coaching and performance feedback.
• Organize regular training sessions on customer service, cocktail trends, and compliance.
• Create and manage bar staff schedules to ensure adequate coverage.
• Monitor labor costs and adjust staffing as needed for efficiency.
• Conduct regular inventory counts and maintain accurate records.
• Order and receive bar supplies, ensuring proper stock levels.
• Monitor usage and minimize waste or over-pouring.
• Track beverage sales and costs to meet budget targets.
• Implement portion control and monitor pricing strategies.
• Ensure bar operations comply with health, safety, and sanitation regulations.
• Enforce responsible alcohol service in accordance with local laws.
• Maintain all necessary certifications and licenses.
• Address guest complaints or concerns promptly and professionally.
• Ensure a high level of guest satisfaction at all times.
• Work closely with restaurant or venue management to align with service goals.
• Participate in planning for special events, promotions, or menu updates.
• Provide input on bar layout, equipment needs, and process improvements.

Requirements:

• At least 2 years as a Bartender at a high volume restaurant
• Previous experience with restaurant point-of-sale (POS) systems
• Exceptional interpersonal skills
• Understanding of hygiene and food safety rules
• Multi-tasking abilities
• Ability to remain calm and professional in a fast-paced work environment

• Commuter Benefits
• Paid Time Off
• Employee discounts at company restaurants
• Health Insurance