The Lead Bartender oversees high-volume beverage operations, mentors staff, and ensures seamless guest service across the hotel's bars and beverage programs. This role acts as a key operational link between bartending staff and Food & Beverage management, ensuring rigorous adherence to hotel standards, strict Kentucky Department of Alcoholic Beverage Control (ABC) regulations, and Louisville Metro local ordinances.
Safety and Environmental Performance
- Lead the safety effort by personal example
- Support full hotel compliance with safety rules to further our goal of zero (0) accidents and encouragement of reporting and correcting near misses
- Adhere to SOPs and other work procedures as required to assure guest satisfaction and consistencies to our customers
- Immediately report all injuries to the supervisor or manager on duty and to the security manager on duty
Work Requirements
- Lead bartender retains all responsibilities of the bartender role.
- Mix, garnish, and pour premium drinks according to hotel recipe guidelines and portion controls.
- Develop, test, and refine cocktail recipes, seasonal menus, and drink specials in alignment with brand standards and cost targets.
- Standardize recipes, pours, garnishes, and glassware across all outlets, ensuring that every guest receives a consistent product.
- Keep current on mixology trends, techniques, and products; bring new ideas to management for menu development.
- Coordinate high-volume beverage ticket fulfillment during peak hotel check-ins, conventions, and banquet events.
- Audit cash drawers, manage daily banks, and close out Point of Sale (POS) transactions securely.
- Deliver a consistently high level of customer service to each client and maintain a safe environment.
- Enforce strict age-verification protocols to ensure no guest under 21 is served or handed alcohol.
- Actively monitor guest behavior to identify signs of intoxication and confidently refuse service when necessary.
- Maintain clean, health-code-compliant workspaces in line with Louisville Metro Public Health departments.
- Oversee strict compliance with Kentucky "Happy Hour" restrictions, ensuring no free/complimentary drinks are distributed and no personal credit is extended to guests.
- Keep bar area clean in accordance with the company’s guidelines as well as the requirements of the local health department.
- Conduct daily and weekly inventory counts and manage liquor replenishment.
- Track par levels, place or assist in the ordering process, receive deliveries of product against invoices.
- Maintain strict inventory controls to protect beverage costs and reduce product shrinkage.
- Rotate stock (FIFO), manage storage standards, ensure proper labeling/handling of all bar product.
- Safeguard high-value inventory by controlling access to back stock, cages, or locked liquor rooms per hotel policy.
- Report inventory discrepancies, shrinkage, or suspected theft to management promptly and in writing.
- Train and onboard bartenders, barbacks, and cocktail servers on recipes, techniques, POS procedures, responsible alcohol services, and hotel standards.
- Onboard staff and verify that all newly hired beverage team members complete their mandatory local compliance training within their first 30 days of employment.
- Provide ongoing coaching and skill-building to the team; run pre-shift tastings or menu briefings when new items launch. Verify staff competency with new procedures before they go live with new products.
- Communicate menu changes, 86 items, and shift notes clearly across outlets and shifts.
- Provide management with feedback on staffing needs, training gaps, and guest feedback trends.
- Support cross-training across multiple outlets.
- Complete opening and closing checklists, ensure compliance from staff; flag any incomplete handoffs to next shift or to management.
- Model service, speed, and quality standards during every shift.
- Hold staff accountable to recipe specs, cleanliness standards, and service procedures in the moment. Address minor issues in real time directly with the team; escalate performance, conduct, or disciplinary issues to management.
- Maintain an accurate cash drawer throughout the night and be able to account for any and all discrepancies in the final drawer tally.
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Log equipment issues, maintenance needs and safety hazards.
- Maintain positive guest relations at all times.
- Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately
- Resolve guest complaints, ensuring guest satisfaction
- Maintain complete knowledge of Point-of-Sales (POS) systems and manual systems
Qualifications
- Minimum of 2 to 3 years of high-volume bartending experience, with at least 1 year in a supervisory or shift-lead capacity.
- Must be at least 20 years of age to legally mix and serve distilled spirits and wine under Kentucky state law.
- Must hold or obtain a valid S.T.A.R. (Server Training in Alcohol Regulations) certification issued by the Kentucky ABC, or an equivalent approved responsible beverage server program (such as TIPS), within 30 days of hire.
- Certification must be kept current and renewed every three years.
- Proficiency operating major hospitality POS platforms (e.g., Micros, Aloha).
- Strong working knowledge of Bourbons.
- High school diploma or GED equivalent.
- Fluency in English both verbal and non-verbal.
- Ability to work cohesively with co-workers as part of a team.
- Ability to work with minimal supervision.
- Ability to maintain confidentiality of guest information and pertinent hotel data.
Desirable:
- Ability to suggestively sell.
- Ability to input and access information in the property management system/computers/point of sales system.
- Previous guest relations training.
