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Lead Bartender
Summary
Lead Bartender
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 712 S Santa Fe Ave #103, Los Angeles, CA 90021, USA |
Lead Bartender
Description
BON TEMPS, an exciting new all-day restaurant concept by Chef Lincoln Carson, is seeking a LEAD BARTENDER to join our opening team! We are looking for a motivated leader capable of supporting a focused and quality-driven food, beverage, and service operation in a dynamic chef-driven restaurant in the Arts District. Our restaurant focuses on pristine ingredients, outstanding presentation, and thoughtful service to deliver everyday opulence to each guest.
JOB DESCRIPTION: Oversee and coordinate the planning, organizing, training and leadership necessary to achieve restaurant/company goals for the bar in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
DUTIES & RESPONSIBILITIES:
*Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
*Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
*Ensure all bar beverages and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
*Achieve company objectives in bar sales, beverage costs, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
*Manage and control cash and other receipts for the bar by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
*Continually train and develop bar staff; direct with discretion when necessary.
*Fill in where needed to ensure that the guest service standards are met and that the bar operations are run efficiently.
*Prepare all required paperwork, including forms, reports and bar schedules in an organized and timely manner.
*Ensure that all bar equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
*Inventory and order all beer, liquor and bar supplies to ensure that the restaurant standards are met for quality, costs and overall guest experience.
*Ensure that all products are received in correct unit count and condition. Deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
*Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
*Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met.
*Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
*Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
*Collaborate on the bar program with the General Manager.
*Involved with marketing and creating programs to promote the bar.
*Conduct regularly scheduled bar meetings.
*Attend management meetings to represent the bar and accept feedback on the bar program.
*Attend scheduled Front of House and Back of House meetings.
*Provide advice and suggestions to General Manager as needed.
QUALIFICATIONS:
*Be 21 years of age.
*High school diploma or equivalent.
*Communicate and understand the predominant language(s) of the restaurant’s trading area.
*Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or management positions.
*Possess excellent basic math skills and have the ability to operate a POS system.
*Food Handlers Card.
*Complete Management Harassment Training Seminar within 30 days of hire.
*Alcohol Awareness Training (TIPS or STAR Certified).
WORKING CONDITIONS & EXPECTATIONS:
*Work schedule may require weekends and holidays, early morning and late evenings.
*Shifts will range from 9 – 12 hours.
*Fast paced, crowded, loud environment.
*Must have the stamina to work 50 to 60 hours per week.
*Always act in a professional manner that represents the restaurant, owners, partners and staff.
*Demonstrate teamwork in all areas of the restaurant.
*Work with a positive attitude in all types of situations.
*Strong, positive and respectful communication skills.
*Follow safety and sanitation rules and laws at all times.
*Always act in the best interest of the restaurant, fellow employees and guests.
*Create and maintain a positive, safe and productive working environment.
*Coaching and mentoring staff to develop a team and encourage promoting within.
PHYSICAL REQUIREMENTS:
*Be able to work in a standing position for long periods of time (up to 10 hours).
*Be able to reach, bend, stoop and frequently lift up to 50 pounds.
JOB DESCRIPTION: Oversee and coordinate the planning, organizing, training and leadership necessary to achieve restaurant/company goals for the bar in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
DUTIES & RESPONSIBILITIES:
*Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
*Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
*Ensure all bar beverages and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
*Achieve company objectives in bar sales, beverage costs, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
*Manage and control cash and other receipts for the bar by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
*Continually train and develop bar staff; direct with discretion when necessary.
*Fill in where needed to ensure that the guest service standards are met and that the bar operations are run efficiently.
*Prepare all required paperwork, including forms, reports and bar schedules in an organized and timely manner.
*Ensure that all bar equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
*Inventory and order all beer, liquor and bar supplies to ensure that the restaurant standards are met for quality, costs and overall guest experience.
*Ensure that all products are received in correct unit count and condition. Deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
*Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
*Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met.
*Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
*Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
*Collaborate on the bar program with the General Manager.
*Involved with marketing and creating programs to promote the bar.
*Conduct regularly scheduled bar meetings.
*Attend management meetings to represent the bar and accept feedback on the bar program.
*Attend scheduled Front of House and Back of House meetings.
*Provide advice and suggestions to General Manager as needed.
QUALIFICATIONS:
*Be 21 years of age.
*High school diploma or equivalent.
*Communicate and understand the predominant language(s) of the restaurant’s trading area.
*Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or management positions.
*Possess excellent basic math skills and have the ability to operate a POS system.
*Food Handlers Card.
*Complete Management Harassment Training Seminar within 30 days of hire.
*Alcohol Awareness Training (TIPS or STAR Certified).
WORKING CONDITIONS & EXPECTATIONS:
*Work schedule may require weekends and holidays, early morning and late evenings.
*Shifts will range from 9 – 12 hours.
*Fast paced, crowded, loud environment.
*Must have the stamina to work 50 to 60 hours per week.
*Always act in a professional manner that represents the restaurant, owners, partners and staff.
*Demonstrate teamwork in all areas of the restaurant.
*Work with a positive attitude in all types of situations.
*Strong, positive and respectful communication skills.
*Follow safety and sanitation rules and laws at all times.
*Always act in the best interest of the restaurant, fellow employees and guests.
*Create and maintain a positive, safe and productive working environment.
*Coaching and mentoring staff to develop a team and encourage promoting within.
PHYSICAL REQUIREMENTS:
*Be able to work in a standing position for long periods of time (up to 10 hours).
*Be able to reach, bend, stoop and frequently lift up to 50 pounds.
BON TEMPS, an exciting new all-day restaurant concept by Chef Lincoln Carson, is seeking a LEAD BARTENDER to join our opening team! We are looking for a motivated leader capable of supporting a focused and quality-driven food, beverage, and service operation in a dynamic chef-driven restaurant in the Arts District. Our restaurant focuses on pristine ingredients, outstanding presentation, and thoughtful service to deliver everyday opulence to each guest.
JOB DESCRIPTION: Oversee and coordinate the planning, organizing, training and leadership necessary to achieve restaurant/company goals for the bar in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
DUTIES & RESPONSIBILITIES:
*Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
*Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
*Ensure all bar beverages and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
*Achieve company objectives in bar sales, beverage costs, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
*Manage and control cash and other receipts for the bar by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
*Continually train and develop bar staff; direct with discretion when necessary.
*Fill in where needed to ensure that the guest service standards are met and that the bar operations are run efficiently.
*Prepare all required paperwork, including forms, reports and bar schedules in an organized and timely manner.
*Ensure that all bar equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
*Inventory and order all beer, liquor and bar supplies to ensure that the restaurant standards are met for quality, costs and overall guest experience.
*Ensure that all products are received in correct unit count and condition. Deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
*Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
*Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met.
*Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
*Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
*Collaborate on the bar program with the General Manager.
*Involved with marketing and creating programs to promote the bar.
*Conduct regularly scheduled bar meetings.
*Attend management meetings to represent the bar and accept feedback on the bar program.
*Attend scheduled Front of House and Back of House meetings.
*Provide advice and suggestions to General Manager as needed.
QUALIFICATIONS:
*Be 21 years of age.
*High school diploma or equivalent.
*Communicate and understand the predominant language(s) of the restaurant’s trading area.
*Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or management positions.
*Possess excellent basic math skills and have the ability to operate a POS system.
*Food Handlers Card.
*Complete Management Harassment Training Seminar within 30 days of hire.
*Alcohol Awareness Training (TIPS or STAR Certified).
WORKING CONDITIONS & EXPECTATIONS:
*Work schedule may require weekends and holidays, early morning and late evenings.
*Shifts will range from 9 – 12 hours.
*Fast paced, crowded, loud environment.
*Must have the stamina to work 50 to 60 hours per week.
*Always act in a professional manner that represents the restaurant, owners, partners and staff.
*Demonstrate teamwork in all areas of the restaurant.
*Work with a positive attitude in all types of situations.
*Strong, positive and respectful communication skills.
*Follow safety and sanitation rules and laws at all times.
*Always act in the best interest of the restaurant, fellow employees and guests.
*Create and maintain a positive, safe and productive working environment.
*Coaching and mentoring staff to develop a team and encourage promoting within.
PHYSICAL REQUIREMENTS:
*Be able to work in a standing position for long periods of time (up to 10 hours).
*Be able to reach, bend, stoop and frequently lift up to 50 pounds.
JOB DESCRIPTION: Oversee and coordinate the planning, organizing, training and leadership necessary to achieve restaurant/company goals for the bar in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
DUTIES & RESPONSIBILITIES:
*Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
*Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
*Ensure all bar beverages and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
*Achieve company objectives in bar sales, beverage costs, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
*Manage and control cash and other receipts for the bar by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
*Continually train and develop bar staff; direct with discretion when necessary.
*Fill in where needed to ensure that the guest service standards are met and that the bar operations are run efficiently.
*Prepare all required paperwork, including forms, reports and bar schedules in an organized and timely manner.
*Ensure that all bar equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
*Inventory and order all beer, liquor and bar supplies to ensure that the restaurant standards are met for quality, costs and overall guest experience.
*Ensure that all products are received in correct unit count and condition. Deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
*Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
*Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met.
*Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
*Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
*Collaborate on the bar program with the General Manager.
*Involved with marketing and creating programs to promote the bar.
*Conduct regularly scheduled bar meetings.
*Attend management meetings to represent the bar and accept feedback on the bar program.
*Attend scheduled Front of House and Back of House meetings.
*Provide advice and suggestions to General Manager as needed.
QUALIFICATIONS:
*Be 21 years of age.
*High school diploma or equivalent.
*Communicate and understand the predominant language(s) of the restaurant’s trading area.
*Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or management positions.
*Possess excellent basic math skills and have the ability to operate a POS system.
*Food Handlers Card.
*Complete Management Harassment Training Seminar within 30 days of hire.
*Alcohol Awareness Training (TIPS or STAR Certified).
WORKING CONDITIONS & EXPECTATIONS:
*Work schedule may require weekends and holidays, early morning and late evenings.
*Shifts will range from 9 – 12 hours.
*Fast paced, crowded, loud environment.
*Must have the stamina to work 50 to 60 hours per week.
*Always act in a professional manner that represents the restaurant, owners, partners and staff.
*Demonstrate teamwork in all areas of the restaurant.
*Work with a positive attitude in all types of situations.
*Strong, positive and respectful communication skills.
*Follow safety and sanitation rules and laws at all times.
*Always act in the best interest of the restaurant, fellow employees and guests.
*Create and maintain a positive, safe and productive working environment.
*Coaching and mentoring staff to develop a team and encourage promoting within.
PHYSICAL REQUIREMENTS:
*Be able to work in a standing position for long periods of time (up to 10 hours).
*Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Details
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 712 S Santa Fe Ave #103, Los Angeles, CA 90021, USA |
Skills
Advanced Knowledge of Wines
Advanced Beers/Spirits Knowledge
TIPS Certification
Advanced Knowledge of Cash Registers/ Money Handling
By applying you confirm you have these skills.
Bon Temps
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
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712 S Santa Fe Ave #103, Los Angeles, CA 90021, USA