Lead Bartender

Residence Inn Ocean City; Ocean City (MD); On-site; USD 19,286 - 30,307; Full time

Benefits offered by this job

Medical, dental, and vision benefits

Paid holidays

Paid time off

Hotel discounts

Job summary

Residence Inn Ocean City is seeking a Lead Bartender to lead daily bar operations, balance guest service with efficiency, and oversee scheduling, inventory, ordering, and training. You’ll set service standards and mentor junior staff while delivering exceptional hospitality in a fast-paced hotel bar.

The ideal candidate is organized, guest-focused, and able to lead by example, with solid bartending experience and a strong understanding of cocktails, beer, wine, and responsible service.

Qualifications

• Previous bartending experience required.
• Lead or supervisory experience preferred.
• Inventory, ordering, and employee-scheduling experience preferred.
• Knowledge of standard cocktails, beer, wine, and responsible alcohol service.

Responsibilities

• Prepare and serve beverages per recipes and standards.
• Provide friendly, attentive service to guests and patrons.
• Prepare and post weekly bartender schedules.
• Schedule staff according to forecasted business levels and labor guidelines.
• Coordinate shift coverage and communicate scheduling changes.
• Maintain inventory and stock levels; monitor supplies.

Skills

Bartending

Supervisory experience

Inventory management

Scheduling experience

Guest service

Job description

Lead Bartender

Location: Residence Inn by Marriott Ocean City
Compensation: $16.00 per hour, plus tips earned during bartending shifts
Employment Classification: Full-time
Reports To: Food and Beverage Manager/General Manager

Position Summary

The Lead Bartender is a hands‑on leadership position responsible for delivering excellent guest service while supporting the daily operation of the hotel’s bar. In addition to working scheduled bartending shifts, this position oversees bartender scheduling, beverage inventory, ordering, training, and service standards.

The ideal candidate is organized, dependable, guest-focused, and able to lead by example in a fast‑paced hospitality environment.

Essential Responsibilities

• Prepare and serve alcoholic and nonalcoholic beverages according to established recipes and service standards.
• Provide friendly, attentive, and efficient service to hotel guests and local patrons.
• Prepare and post weekly bartender schedules by Thursday at noon for the workweek beginning Saturday.
• Schedule staff according to forecasted business levels and approved labor guidelines.
• Coordinate shift coverage and communicate approved scheduling changes.
• Monitor liquor, beer, wine, mixers, garnishes, and operating supplies.
• Conduct routine inventory counts and maintain accurate inventory records.
• Prepare beverage and supply orders based on anticipated business levels.
• Receive deliveries and verify products against purchase orders and invoices.
• Maintain proper product rotation, storage, and security.
• Control waste, overpouring, complimentary beverages, and unnecessary costs.
• Complete and verify opening, closing, and cash‑handling procedures.
• Maintain a clean, organized, and properly stocked bar and storage area.
• Train new bartenders on recipes, service expectations, point‑of‑sale procedures, and responsible alcohol service.
• Provide daily direction and support to bartenders while leading by example.
• Address routine guest concerns professionally and refer serious matters to management.
• Ensure compliance with health, sanitation, safety, and alcohol‑service requirements.
• Promptly report equipment, maintenance, staffing, and supply concerns to management.
• Perform other job‑related duties reasonably assigned by management.

Payroll and Scheduling

• Base compensation is $16.00 per hour.
• The Lead Bartender will receive additional earning opportunities through scheduled bartending shifts and tips earned in accordance with the hotel’s tip‑distribution policy and applicable law.
• Payroll is issued through direct deposit every other Friday.
• Associates are responsible for accurately recording all hours worked.
• Overtime must be authorized by the department manager.
• Full‑time status requires the flexibility to work at least 32 hours per week. Benefits eligibility may change if the associate averages fewer than 32 hours per week over an eight‑week period.
• Evening, weekend, and holiday availability is required.

Benefits

Eligible full‑time associates receive the following benefits in accordance with the Palmer Gosnell Hospitality Associate Handbook and applicable plan documents:

• Medical, dental, and vision benefits following completion of the 90‑day orientation period.
• Palmer Gosnell Hospitality pays a portion of the eligible associate’s medical insurance premium.
• Optional AFLAC plans available to associates, including life insurance, dental, vision, cancer, short‑term disability, accident, and hospital‑related coverage.
• Paid holidays after 90 days of employment, including New Year’s Day, Memorial Day, Independence Day, Labor Day, Thanksgiving Day, and Christmas Day.
• Paid time off for eligible full‑time associates. PTO begins accruing upon hire and may be used after completing three months of service.
• Hourly associates with zero to three years of service may accrue up to 12 PTO days annually, based on hours worked.
• Eligibility to participate in the company’s quarterly bonus program beginning on the first day of employment. Bonuses are based on guest satisfaction, productivity, and the hotel’s financial performance and are not guaranteed.
• Associate hotel discounts, subject to participating brand programs, availability, and applicable restrictions.

Benefit offerings, eligibility requirements, employee contributions, and plan terms are subject to the official handbook and applicable benefit‑plan documents.

Qualifications

• Previous bartending experience required.
• Lead or supervisory experience preferred.
• Inventory, ordering, and employee‑scheduling experience strongly preferred.
• Knowledge of standard cocktails, beer, wine, and responsible alcohol service.
• Strong organizational, communication, and guest‑service skills.
• Ability to provide direction to team members while remaining actively involved in service.
• Comfortable using point‑of‑sale, scheduling, and inventory systems.
• Must meet all state and local requirements for serving alcoholic beverages.
• Must be available to work evenings, weekends, holidays, and high‑volume periods.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to bend, reach, and work effectively in a fast‑paced environment.
• Ability to lift and move cases, kegs, and supplies weighing up to 50 pounds, with appropriate assistance when necessary.