Position Summary: The Lead Bartender serves as the primary floor and bar leader for beverage operations, acting as the crucial link between front-of-house staff, bar staff, culinary teams, and management. This role demands exceptional guest service, comprehensive knowledge of craft cocktails, spirits, wine, and beer programs, and meticulous attention to operational details. The Lead Bartender oversees bar execution, continuous staff training, opening, closing, facility security procedures, and purchasing and inventory control to deliver an elevated, flawless member experience.

Key Responsibilities

• Bar Leadership & Service      Excellence: Lead by example behind the bar and in the lounge, providing      attentive, personalized service to members and guests. Maintain high bar      efficiency, support bartenders and barbacks during peak times, and handle      special member beverage requests or service recovery with professionalism      and grace.
• Purchasing, Ordering & Vendor      Relations:
  • Oversee and execute primary       purchasing and ordering for all beverage assets, including spirits,       draft/bottled beer, wine, mixers, syrups, and fresh garnishes to maintain       par levels across all bars in the outlet, the grille, and banquets.
  • Develop creative seasonal menus,       cost out cocktail recipes, manage product waste/spillage, and track cost       of goods sold (COGS) to maximize beverage profitability.
• Staff Training & Development:
  • Lead ongoing training       initiatives for new and existing bar staff, establishing high standards       for mixology, pouring technique, speed of service, POS proficiency, and       member rapport.
  • Conduct daily pre-shift meetings       to educate the team on signature cocktails, featured wines, draft       selections, spirit pairings, and specific member preferences or club       events.
  • Provide real-time coaching,       constructive feedback, and side-by-side mentoring during service to       elevate overall team performance and consistency.
  • Implement service standards and       training modules for proper beverage prep, speed-crafting techniques,       responsible alcohol service, and professional conflict resolution.
• Opening Procedures:
  • Perform pre-opening walkthroughs       to inspect bar lines, lounge seating, taps, prep stations, and glassware       for cleanliness, safety, and proper setup.
  • Unlock facility entry points       according to security schedules.
  • Review daily reservation sheets,       banquet event orders (BEOs), special beverage requests, and member notes       with the bar team.
  • Inspect and ensure all POS       terminals, tap lines, ice machines, blender stations, lighting, music       systems, and bar equipment are fully operational.
• Closing & Facility Security      Procedures:
  • Oversee comprehensive       post-service side-work, deep cleaning, sanitization, and line-flushing of       all bar and lounge areas.
  • Complete cash drawer       reconciliations, close out daily POS batch reports, track liquor       spillage/comp logs, and secure all receipts and cash drops per club       accounting policy.
  • Conduct a thorough final       walkthrough of the bar, lounge, liquor storage rooms, coolers, and       service corridors to ensure all equipment is powered down, taps are       locked, and refrigeration units are secure.
  • Ensure all liquor lockers,       storerooms, exterior doors, windows, and service entries are securely       locked, and the facility's security and alarm systems are properly armed       before departure.
• Inventory & Stock Management:
  • Monitor par levels for daily bar       operations, including spirits, wine, beer, mixers, fresh garnishes, ice,       syrups, glassware, and bar tools.
  • Conduct daily and weekly       inventory counts of high-value spirits, wine cellars, kegs, and bar dry       stock as assigned.
  • Coordinate with management to       report stock shortages, track breakage/waste, order specialty spirits,       and restock bar stations promptly.
• Team Morale & Culture      Leadership: Cultivate a positive, high-energy work environment by actively      motivating staff, recognizing exceptional performance, and fostering a      culture of teamwork and mutual respect. Act as a supportive and      approachable leader to help resolve minor interpersonal conflicts, reduce      burnout, and keep team spirit high, especially during peak service hours      or high-stress events.
• Champion of Team Engagement: Build a cohesive and      enthusiastic bar and lounge team by leading with a positive attitude and      celebrating team wins. Ensure staff feel valued and supported, creating an      environment where team members are motivated to deliver their best      performance for the membership every shift.
• Team Communication &      Reporting: Maintain open lines of communication between the bar, floor      servers, and culinary teams throughout service shifts, ensuring smooth      drink ordering and timing. Act as the vital link to upper management,      ensuring leadership is consistently updated on beverage sales flow,      inventory needs, and notable member interactions.
• Member Advocacy & Request      Fulfillment: Serve as a dedicated advocate for members and their guests by      actively tracking, managing, and fulfilling unique drink requests,      dietary/allergy preferences, and custom cocktail creations. Cultivate deep      familiarity with member beverage profiles and take a proactive,      "yes-centric" approach to hospitality—ensuring the team exhausts      every reasonable avenue to accommodate special requests, curate      personalized drink experiences, and deliver flawless service recovery      whenever necessary.
• Operational Versatility: Responsibilities are not      exclusive to a single outlet or main bar. The role requires      cross-functional adaptability across all food and beverage operations,      including the main lounge bar, dining room beverage service, private      catering and banquet bars, outdoor patio bars, the beverage cart, and any      future areas as the club's operations grow and evolve.
• Safety Supervision &      Compliance: Act as a front-line safety leader across all bar areas by actively      monitoring for potential hazards, wet floor/slip risks, and equipment      safety. Ensure the bar team strictly adheres to all state liquor laws,      TIPS/ServSafe alcohol certification standards, local health regulations,      and sanitation protocols, overseeing safe operating and lockdown      procedures to protect both members and staff.
• Event Prep & Quality Control: Oversee the proactive stocking      and meticulous setup of all banquet bars, portable bars, and event      stations prior to functions. Ensure flawless execution by verifying bars      are stocked with precise spirit lists, batch cocktails, correct glassware,      fresh garnishes, ice, and linen setups. Act as the first line of quality      control by taking immediate action to resolve any missing inventory or      equipment issues, escalating to upper management only when a problem      cannot be solved on the floor.
• Operational Flexibility: Perform additional      responsibilities, tasks, and projects as directed by the management teams      such as seasonal cocktail menu development, recipe costing, and spirit      tastings—to support the overall success of the food and beverage program.

Qualifications & Requirements

• Minimum of 2–3 years of      high-volume, high-end bartending or mixology experience in a country club,      luxury hotel, or upscale restaurant, with proven leadership, supervisory,      purchasing, or lead bartender responsibilities.
• Demonstrated experience in      inventory management, beverage purchasing, vendor negotiation, and cost      control for liquor, beer, wine, and perishable bar items.
• Strong working knowledge of      beverage service standards, classic and craft cocktail recipes, wine and      beer varieties, spirits categorization, menu pairing, and point-of-sale      (POS) systems.
• Active state-required Responsible      Alcohol Server Certification (e.g., TIPS, ServSafe Alcohol) and Food      Handler certification; Sommelier or Cicerone certifications are a plus.
• Exceptional organizational      skills, patience for coaching, attention to detail, speed of execution,      and the ability to maintain composure under pressure in a fast-paced      environment.
• Physical ability to stand and      walk for extended periods, bend, reach, and lift up to 50 pounds as needed      for liquor cases, keg movement, ice buckets, and setup.
• Reliability, punctuality, and      utmost trustworthiness regarding cash handling, liquor control,      opening/closing protocols, and facility security.