Lead Bartender- Hotel Vin04/18/2025

Coury Hospitality; Grapevine (TX); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a Lead Bartender to create exceptional drinking experiences. This role involves leading a team, crafting cocktails, and ensuring a welcoming environment for guests. You'll utilize your extensive knowledge of spirits, wine, and beer to enhance the guest experience while maintaining high standards of cleanliness and service. If you have a passion for mixology and a talent for communication, this is an exciting opportunity to shine in a vibrant hospitality setting.

Qualifications

• Must maintain Food Handlers and TABC license; age 21 or above.
• Outgoing personality with strong communication skills and beverage knowledge.

Responsibilities

• Lead and train bartenders, ensuring excellent drink preparation and service.
• Maintain cleanliness and organization of the bar, assist with inventory.

Skills

Communication Skills

Customer Service

Knowledge of Wines and Spirits

Multitasking

Problem-Solving

Education

Food Handlers License

TABC License

Tools

MICROS

Job description

Description

DEPARTMENT: Food and Beverage
REPORTS TO: Beverage Manager
STATUS: Non-Exempt

POSITION SUMMARY:

Lead Bartenders possess great ability to prioritize, multitask and communicate effectively. They have extensive spirits, wine, and beer knowledge and an inspired understanding of how different flavors balance each other in cocktails. Lead Bartenders are responsible for delivering exceptional drinking and dining experiences at the bar, producing all cocktails and beer for the dining room and bar, all while remaining attentive and hospitable to the guests in front of them. Must be able to create a friendly, welcoming environment and respond to all guests with a cheerful, helpful attitude with the goal of maximizing and enriching the guest experience.

RESPONSIBILITIES:

1. Lead, train, mentor bartenders and bar staff, ensuring proper drink preparation techniques, presentation standards, and customer service excellence.
2. Must be able to work at each Hotel Vin bar (Bacchus, Rioja, Magnum, Wine yard) as needed.
3. Lead by example, providing high levels of service and professionalism.
4. Observe customers as they enter the bar area and ensure they are greeted promptly and properly and seated in a friendly manner (within 1 minute of approaching the bar). Serve according to timing standards.
5. Present drink menus, make recommendations and answer questions regarding beverages. Take beverage orders from guests and servers. Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes. Upsell drink specials and food items as directed by management. Assist others as needed.
6. Proactively resolve guest issues.
7. Respond promptly and courteously to any requests or problems.
8. Communicate all allergy and dietary restriction information clearly on tickets.
9. Provide gracious and professional service in an efficient manner. Conduct oneself in a professional manner with the awareness that all actions and communications are within guests’ view.
10. Report any equipment or bar maintenance problems to Manager.
11. Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
12. Transport supplies to bar set-up area. Wash soiled glassware. Remove soiled wares from bar top and tables and place in designated area. Anticipate and communicate replenishment needs.
13. Assist the restocking and replenishment of bar inventory and supplies.
14. Maintain a professional appearance and uniform standards.
15. Keep open communication and assure harmonious relations between FoH, BoH and hotel staff. Develop and promote a positive teamwork attitude with all co-workers.
16. Follow and maintain established standards of sanitation and all systems and procedures of the Company. Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added up or revised based on the volume of business and the need for the work to be completed at the present time.
17. Maintain cleanliness and organization of the bar.
18. Assist with Inventory for Beer, Wine and Liquor monthly.
19. Lead quarterly Menu Development efforts alongside Bartenders and Management.
20. Coordinate Menu Tasting for the department, as needed.
21. Must have excellent attendance track record.
22. Train new staff, cross train bartenders and barbacks and cross train current bartenders in different outlets.

QUALIFICATIONS:

1. Must maintain Food Handlers and TABC license.
2. Must be age 21 or above.
3. Outgoing personality, positive attitude, and strong communication skills.
4. Must be knowledgeable of wine and beverage brand selections, drink garnishes, prices, etc. Comprehensive knowledge of wines by the glass and growing knowledge of wines by the bottle.
5. Comprehensive knowledge of the inspiration, ingredients, and technique used in all house cocktails. Complete understanding of standardized recipes for classic and contemporary cocktails.
6. Open to trying new food and drinks.
7. Able to confidently make food and beverage pairing recommendations.
8. Knowledgeable of pre-check register operation. Possess basic math skills and have the ability to handle money.
9. Knowledge of computer operations and ordering procedures.
10. Knowledgeable of basic sanitation.
11. Ability to effectively communicate with co-workers and supervisors.
12. Ability to think and communicate clearly in high pressure situations.
13. Ability to maintain excellent attendance and punctuality.

EXPERIENCE:

Previous bartending, serving and/or customer service experience. Experience with MICROS, a plus.

PHYSICAL DEMANDS:

Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 40 pounds.

REQUIRED PERSONAL PROTECTIVE EQUIPMENT:

Closed toe, non-canvas and non-skid soled shoes.