Bar Team Lead

Overview: The Bartender Lead oversees daily operations in assigned locations, ensuring quality service and compliance with company standards. This role provides leadership to team members, fostering a positive and efficient work environment while maintaining operational excellence and guest satisfaction. Responsibilities:Direct and monitor Food and Beverage operations within assigned locations. Support team members to ensure smooth daily operations. Maintain consistent communication with team members, co-leads, supervisors, and senior management. Maintain compliance with health, safety, and alcohol service regulations. Ensure proper cash handling and accurate POS transactions. Assist with training and coaching for team members. Monitor inventory levels and coordinate with management for replenishment. Resolve guest concerns promptly and professionally to maintain high satisfaction. Drive compliance with company policies and operational procedures. Ensure that all safety goals are reached; Safety Audits are turned in and that all Safety Guidelines are followed. Support revenue goals through efficient operations and cost control.Qualifications:Leadership & Team ManagementAbility to motivate, coach, and manage staff effectively. CommunicationStrong verbal and written communication for clear coordination with team and management. Guest ServiceCommitment to delivering exceptional guest experiences. Conflict ResolutionSkilled in handling associate or guest issues professionally and promptly. Organizational SkillsAbility to manage schedules, inventory, and operational priorities efficiently. Attention to DetailEnsuring compliance with recipes, presentation standards, and safety regulations. Problem-SolvingQuick thinking to address operational challenges and maintain smooth service. Time ManagementAbility to prioritize tasks in a fast-paced environment. Labor and Compliance-Must adhere to all federal, state, and company labor laws, including scheduling, breaks, and overtime regulations. AdaptabilityAbility to adjust to changing guest needs and operational demands. Reliability & DependabilityConsistently punctual, trustworthy, and committed to maintaining standards. Technical Skills POS System ProficiencyFamiliarity with point-of-sale systems for transactions and reporting. Inventory ManagementKnowledge of stock control and minimizing waste. Compliance KnowledgeUnderstanding health, safety, and alcohol service regulations. Minimum Requirements At least 21 years of age or older. Work in varied weather conditions. Must obtain and maintain ServSafe Food Handlers Certification. Must be willing towork ona flexible schedule, including nights,weekends,and holidays.