Bar Lead - Rise Uptown Hotel

Remington Hospitality•Phoenix, AZ

About The Position

The Bar Lead is an experienced, guest-facing bartender who leads day-to-day bar service and provides hands-on shift leadership. The role sets the pace, upholds drink and service standards, and mentors bartenders and barbacks during a shift. The Bar Lead leads pre-shift briefings, assigns stations, serves as the point person behind the bar, maintains service quality during busy periods, and resolves routine issues in real time. This position prepares drinks to recipe and presentation standards and monitors consistency in recipes, portions, and garnishes. It trains and coaches bartenders and barbacks on recipes, POS procedures, and service standards, while supporting onboarding with the Restaurant Manager. The Bar Lead monitors inventory levels, checks in deliveries, rotates stock, flags shortages and waste, performs month-end counts of liquor, beer, and wine, and maintains bar supplies, including preparing daily requisitions as needed. The role also supports guest service, cash handling, and bar operations. Responsibilities include verifying IDs, ensuring responsible alcohol service, maintaining cleanliness and safety, accurately charging guests and handling monies, and assisting with opening and closing checklists. The Bar Lead anticipates guest needs, addresses routine complaints, and escalates larger concerns to the Restaurant Manager, Director of F&B, or Manager on Duty. Formal liquor-liability training is required within 30 days of employment and every two years thereafter.

Requirements

Effective verbal and written communication skills for communicating with guests and associates.
Open availability for all seven days and all shifts.
High work ethic and self-initiative.
Ability to work in high-pressure, fast-paced situations.
May be required to work varying schedules, including nights, weekends, and holidays.
Ability to lead, train, and motivate a team and hold others accountable to standards.
Understanding of responsible alcohol service and ability to handle difficult guest situations calmly and professionally.
Basic inventory, ordering, and cost-control knowledge.
Ability to stand and walk for long periods, lift up to 50 pounds, and work in outdoor heat, including rooftop and poolside areas.
Must be at least 21 years old.
Arizona Title 4 Basic certification required, or must be obtained within 30 days of hire.
Valid Maricopa County Food Handler card.
At least 3 years of bartending experience in a high-volume bar, hotel, or restaurant, including at least 1 year in a lead or supervisory role.

Nice To Haves

Management Title 4 certification.

Responsibilities

Lead pre-shift briefings, assign bar stations, and act as the point person behind the bar during service.
Maintain service pace during high-volume periods and resolve day-to-day issues in real time.
Prepare and serve drinks according to recipe and presentation standards; monitor other bartenders’ recipe, portion, and garnish consistency.
Train and mentor bartenders and barbacks on drink recipes, POS procedures, and service standards; provide on-shift coaching and feedback and support onboarding alongside the Restaurant Manager.
Monitor inventory par levels, check in deliveries, rotate stock, and report shortages or waste to the Restaurant Manager.
Complete end-of-month inventory counts for liquor, beer, and wine.
Maintain bar supplies and prepare daily requisitions as necessary.
Know available beverages, drink recipes and prices, appropriate glassware, and required garnishes.
Follow accurate cash-handling procedures, including discounting, MICROS or register use, bank procedures, and tip policies; accurately charge guests and account for monies received.
Verify IDs and ensure responsible alcohol service.
Maintain bar cleanliness, sanitation, and safety according to health regulations and hotel policy.
Engage with guests, anticipate needs, respond promptly, and maintain positive guest relations.
Resolve routine guest complaints and escalate larger concerns to the Restaurant Manager, Director of F&B, or Manager on Duty.
Assist with shift-level administrative tasks, including opening and closing checklists.
Complete formal liquor-liability training within 30 days of employment and every two years thereafter.