Lead Bartender 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.
