Head Bartender

Roles and responsibilities

• Supports the smooth running of the food & beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest levels
• Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to guest enquiries
• Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner
• Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved
• Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained
• Builds and maintains effective working relationships whilst promoting the company culture and values.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required
  
  

Requirements of the Head Bartender:

• Experience in food & beverage service beneficial but not essential
• Hands-on approach with a can-do work style
• Commitment to delivering exceptional guest service with a passion for the hospitality industry
• Ability to find creative solutions taking ownership for duties and tasks assigned
• Personal integrity, with the ability to work in an environment that demands excellence
• Experience of working with IT systems on various platforms
• Strong communication skills

Desired candidate profile

1. Advanced Mixology

• Cocktail Expertise: In-depth knowledge of classic cocktails, as well as contemporary and signature drink recipes. The Head Bartender should be able to create unique and innovative cocktails that appeal to a wide range of customers.
• Ingredient Knowledge: Understanding of various spirits, liqueurs, bitters, syrups, and garnishes. Familiarity with flavor profiles and the ability to pair ingredients creatively to enhance the guest experience.
• Presentation and Garnishing: Expertise in garnishing drinks and presenting them in an aesthetically appealing way. This includes knowledge of glassware, ice, and garnishing techniques.

2. Leadership and Team Management

• Staff Supervision: Managing a team of bartenders and barbacks, providing guidance and support. Ensuring that the team is motivated, professional, and performing to high standards.
• Training and Development: Conducting training sessions for new bartenders and bar staff. Ensuring that the team is up to date on cocktail recipes, service etiquette, and health & safety protocols.
• Shift Management: Organizing and overseeing work schedules, managing shift coverage, and ensuring that staffing levels are appropriate for busy periods.

3. Customer Service Excellence

• Guest Interaction: Interacting with guests in a friendly and professional manner, taking drink orders, answering questions about the menu, and providing recommendations.
• Handling Complaints: Addressing customer complaints or concerns quickly and efficiently. Ensuring guest satisfaction by resolving issues related to drinks or service.
• Creating a Welcoming Atmosphere: Creating a fun, comfortable, and engaging environment for guests. Being personable and establishing a rapport with regular patrons while ensuring a great experience for first-time visitors.

4. Inventory and Stock Management

• Stock Control: Managing the bar’s inventory of spirits, wine, beer, mixers, and non-alcoholic beverages. Ensuring that stock levels are maintained and ordering supplies as needed.
• Cost Control: Monitoring beverage costs and controlling waste. Implementing measures to minimize spillage, overpouring, and inventory loss.
• Bar Equipment Maintenance: Ensuring all bar equipment (e.g., blenders, shakers, refrigerators, taps) is in good working condition. Coordinating repairs or replacements as needed.

5. Health and Safety Compliance

• Alcohol Service Regulations: Knowledge of local laws regarding alcohol service, including checking IDs, managing intoxicated guests, and ensuring compliance with legal drinking age requirements.
• Health and Hygiene Standards: Maintaining cleanliness and hygiene in the bar area, including cleaning glassware, bar equipment, and surfaces. Ensuring food safety practices are followed in bars that also serve food.
• Sanitation Procedures: Overseeing the cleaning schedule for the bar area to maintain a high standard of cleanliness and preventing cross-contamination.