Lead Bartender
- Manage bar operations and supervise service quality for a 300-seat restaurant that generates $3M annually and serves more than 3,000 customers per week.
- Collaborate with management to design and update the beverage menu and design seasonal specials;
- Coordinate bar inventory and complete par sheets for cordials, liquor, and beer taps.
- Supervise barback, coordinate 4-member bar staff schedule, ensure RAMP training compliance and work closely with team to monitor age requirements and other food & beverage operations.
- Train and onboard new team members and ensure point-of-sale reconciliation of cash and credit receipts.