FT Lead Bartender

From our dazzling location in the heart of Miami, SLS offers both our staff and our guests a hip, cutting-edge experience in the world of hotels as theater. We have an exciting job opportunity to join our F&B Team as a Lead Bartender located at SLS South Beach in Miami. JOIN THE SLS FAMILY TODAY!

Job Purpose:

Under the general guidance of Restaurant Managers, assist in ensuring efficient service of all beverages and bar services.Assist Restaurant Managers with all aspects of the beverage and bar service flow. This includes all facets from communicating ordering needs, receiving, stocking, prep and service execution, maintaining all Food & Beverage and Accor standards.

Duties & Functions:

• Must love and support their TEAM!
• Must love and take care of our guests!
• Must say “yes” and “thank you” often!
• Greet all guests warmly
• Prepares and services beverages for servers and guests in a quick, efficient and friendly manner
• Provides exceptional customer service to all guests
• Ensures that guests are served in accordance to State and local guidelines regarding the service of alcohol
• Performs proper cash, comp, and check control procedures
• Takes inventory of the bar on a regular basis
• Provides guests with accurate information about the restaurant and property as well as entertainment offered in each as needed
• Works with a sense of urgency to anticipate guest and team members needs when the opportunity arises
• Communicates with management, and service staff immediately to rectify any and all guest needs and requests
• Ensures work area is in compliance with the Florida health codes at all times
• Follows Inventory Control requirements as needed
• Must be able to pass pour test on a regular basis and use jigger without fail
• Understand the operational set up and principle of the Restaurants, Hotel Pool /Cabanas, lounges, and bars
• Maintain knowledge of all menus within the hotel venues assigned
• Provide friendly, courteous and professional service at all times
• Any other reasonable duties as assigned by the supervisor or manager that correlate to the position and positions below
• We recognize we are in the hospitality industry and that may require us to provide lateral service.  We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional service

LEAD BARTENDER DUTIES AND FUNCTIONS

• Assist in maintaining adequate spirits pars based on business level needs and communicate ordering needs and/or order what is necessary.
• Help maintain business relevance with the communication of market trends.(Finger on the Pulse)
• Communicate with Restaurant Managers and Chefs the ordering of all fresh produce for juicing, garnishes, and any and all bar produce needs. Rotate stock, and ensure the FIFO (First In, First Out) method to control quality and prevent unnecessary product loss.
• Oversee the production quality of all fresh and dried garnishes. Ensure uniformity, proper procedures, freshness, and usage.
• Responsible for all upkeep, function, proper usage, and pars for necessary bar tools. This includes all shakers, all types of strainers, jiggers, pourers, bar spoons, mixing glasses, garnish glassware, bar mats, torches, cigar cutters, bitter bottles, bar napkin and straw holders, isi containers, sous vide machines, cryovac machines, hand blenders, co2 cartridges, all ”textura” agents such as gluco and sucro, dehydrators, and anything else that is considered a tool or bar necessity.
• Lead the preparation of all pre batched cocktails for consistency and flavor. Ensure par levels of pre batched cocktails are up to speed with business volume demand. This includes all macerated fruits and liquor bases for current menu items and hotel offerings
• Maintain all mixers (club soda, regular tonic, fever tree tonics, Bloody Mary mix, etc.) fresh juices, canned and bottled juices, fresh fruit purees, syrups and anything mixer or juice needed to comply with the current menu and offerings for bar and Hotel Operations
• Maintain the proper levels of all canned goods and non-perishable items that are used in hotel and bar operations such as condensed milk, gelatin sheets, spices and aromatics, bitters of different flavors, firewater, tinctures, orange blossom, etc.
• Assists Restaurant Managers in the daily and weekly planning of duties for the bar backs.
• Helps train individual bartenders, bar backs, and all staff, whether on a one on one basis or entire team trainings on new menu items, changes, updates, refreshers, and anything pertaining to the bar operations.
• Responsible for weekly glassware inventories and relaying glassware needs according to pars.
• Assists with inventories relevant to bar costs.
• Ensures bartenders are adhering to pouring protocols, jigger using, wine glass pours laid out to prevent over pouring.
• Helps in the usage of the perlage system for wines and helps reduce loss by ensuring only 1 bottle of wine or liquor at a time is opened for service per bar.
• Works with management on erroneous pricing or ringing in of items through our POS systems.
• Assists with keeping employees accountable and honest with reference to our beverage offerings.
• Is another liaison to Ennismore, SLS, Cartagena, and Katsuya standards during implementation and rollouts of anything bar related.
• Is a cocktail creator and innovator for the Food & Beverage department as well as any other property venues when needed.
• Will assist in creating beverage content for marketing, social media presence, photography, special requests, and seasonal requests in relevance to cocktail creating, preparation, garnishing, and special glassware.
• Works directly with management team to ensure beverage costs and expenses are met.
• Plans, coordinates, and assists with all set up and breakdown of special events in relevance to the bar necessities.
• Is responsible for insuring accuracy in ordering/receiving, upkeep of pricing on spirits as it pertains to inventories, cross references invoices with general ledger for accuracy of beverage cost as needed.

ADDITIONAL GENERAL RESPONSIBILITIES

• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.

To be aware of and ensure constant compliance with all necessary operational policies including:

• Health and Safety
• Food Hygiene
• Maintenance
• Emergency Procedures
• Liquor Licensing

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings including divisional meetings, staff meetings, etc.
• Participate in community events and ensure corporate social responsibility goals of SLS are met.
• Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used.
• Keep work area clean and organized.
• Ensure confidential documents are kept in a secured area.
• When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized.
• Complete other duties as assigned by the Department Head.
• Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.
• Ensure compliance with SLS’s policies and procedures.

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability preferred.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• High School Diploma or equivalent required
• One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
• Must have an exceptional personality and hospitality driven attitude
• Possess a gracious, friendly, and fun demeanor
• Ability to multitask, work in a fast-paced environment and have a high level attention to detail
• Maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Must be able to stand or walk a minimum eight-hour shift.
• Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations.
• Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
• Must have excellent communication skills and be able to read, write, speak and understand English.
• Must be able to work inside and outside at all times of the year as needed, based upon business volumes.

All your information will be kept confidential according to EEO guidelines.