Head Bartender

Arirang Hibachi Steak House; New York (NY); On-site; USD 50,000 - 70,000; Full time

Job summary

A vibrant dining establishment in Staten Island is seeking a Head Bartender. This full-time position involves managing daily bar operations, crafting exceptional drinks, and training bartending staff. Ideal candidates will have strong customer and communication skills, alongside expertise in bartending and food management. Experience in a high-volume restaurant is advantageous.

Qualifications

• Strong customer-service and communication skills.
• Expertise in food and beverage management.
• Proficiency in bartending skills including mixing and garnishing.
• Experience with cash handling and point-of-sale systems.
• Leadership skills to effectively manage staff.

Responsibilities

• Manage daily bar operations and craft exceptional drinks.
• Train and supervise bartending staff.
• Oversee inventory and cash handling procedures.
• Maintain compliance with health and safety regulations.
• Ensure an outstanding guest experience.

Skills

Customer service skills

Communication skills

Bartending skills

Leadership skills

Knowledge of local liquor laws

Job description

Arirang Hibachi Steakhouse and Sushi Bar is seeking a Head Bartender for its Staten Island location. The restaurant offers a unique dining experience with chefs preparing meals tableside and a vibrant atmosphere.

Role Description

This is a full‑time, on‑site role for a Head Bartender at the Staten Island, NY location. The Head Bartender will manage daily bar operations, craft exceptional drinks, and ensure an outstanding guest experience. Responsibilities include training and supervising bartending staff, overseeing inventory and cash handling procedures, and maintaining compliance with all health and safety regulations.

Qualifications

• Strong customer‑service and communication skills to deliver excellent guest experiences and collaborate effectively with team members.
• Expertise in food and beverage management, including drink crafting and menu innovation.
• Proficiency in bartending skills, with knowledge of mixing, garnishing, and presenting beverages to high standards.
• Experience in cash handling, including operating point‑of‑sale systems and managing financial transactions accurately and efficiently.
• Leadership and organizational skills to oversee bar operations and staff effectively.
• Knowledge of local liquor laws and compliance with health and safety regulations is preferred.
• Prior experience in a high‑volume or fine‑dining environment is advantageous.