F&B Outlet Lead Bartender

POSITION PURPOSE

The Lead Outlet Bartender supports the successful day-to-day operation of the food & beverage outlets and banquet events by serving as a point person on the floor. This position works alongside the team to ensure service is executed according to established standards, while helping coordinate setup, breakdown, and guest service. The Lead supports supervisors and managers by guiding peers during service, communicating with servers, culinary teams, and maintaining a smooth workflow.

ESSENTIAL RESPONSIBILITIES

• Act as the main point of contact for service flow during shifts in both outlet and banquet settings.
• Guide team members on proper setup, service, and breakdown procedures in accordance with BEOs and outlet standards.
• Ensure cleanliness, organization, and readiness of service areas before, during, and after each shift.
• Assist with minor guest issues or last-minute service needs and escalate larger concerns to supervisors.
• Support onboarding of new team members by demonstrating proper service techniques and standards.
• Train new bartenders and barbacks, provide ongoing coaching, and maintain team morale.
• Provide on-the-job guidance and help answer questions during busy service periods. Ensure team adherence to service sequences, safety procedures, and uniform standards.
• Communicate shift updates, special instructions, and guest preferences to the team and leadership.
• Review BEOs and daily shift sheets to understand events, outlet or bar needs and help communicate those to the team.
• Help track supply levels and report shortages to supervisors (linens, flatware, glassware, service items).
• Create new drink recipes ensuring high-quality drinks and service in a fast-placed environment.

• Act as a floor lead during banquet events, assisting in timing coordination between front-of-house and culinary teams.

• Ensure guests are greeted and served promptly and professionally.

• Monitor the bar, buffet stations, and service lines to maintain presentation and cleanliness.
• Assist with food and beverage, bar operation, bussing, and reset as needed. Help create a welcoming, helpful, and team-oriented service environment.
• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered "inside" if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language used in the workplace.
• Requires good communication skills, verbal, written and electronic. Must have excellent leadership capability and customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills. Must possess intermediate computer skills.
• Must possess basic computational ability.
• Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Knowledgeable about basic function of Windows OS, MS Office, PMS, and POS. Self-driven and able to work independently.
• Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.
• Knowledge of table and bar service.
• Knowledge of appropriate table settings and service ware.
• Ability to describe all menu items and methods of preparation.

EDUCATION

High school or equivalent education required.

EXPERIENCE

• 2 to 3 years of high-volume beverage, banquet service and restaurant experience required. Hotel/resort experience preferred.

LICENSES OR CERTIFICATIONS

• Must be at least 21 years of age to serve alcohol. Safe Server Alcohol & Food certification required.

All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel's facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.