F&B Outlet Lead Bartender ("Lider de Cantineros/as")

Azul Hospitality•Detroit, MI

2d•Onsite

About The Position

The Lead Outlet Bartender supports the successful day-to-day operation of the food & beverage outlets and banquet events by serving as a point person on the floor. This position works alongside the team to ensure service is executed according to established standards, while helping coordinate setup, breakdown, and guest service. The Lead supports supervisors and managers by guiding peers during service, communicating with servers, culinary teams, and maintaining a smooth workflow.

Requirements

Must be able to speak, read, write and understand the primary language used in the workplace.
Requires good communication skills, verbal, written and electronic. Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills. Must possess intermediate computer skills.
Must possess basic computational ability.
Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Knowledgeable about basic function of Windows OS, MS Office, PMS, and POS. Self-driven and able to work independently.
Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.
Knowledge of table and bar service.
Knowledge of appropriate table settings and service ware.
Ability to describe all menu items and methods of preparation.
High school or equivalent education required.
2 to 3 years of high-volume beverage, banquet service and restaurant experience required.
Must be at least 21 years of age to serve alcohol.
Safe Server Alcohol & Food certification required.

Nice To Haves

Hotel/resort experience preferred.

Responsibilities

Act as the main point of contact for service flow during shifts in both outlet and banquet settings.
Guide team members on proper setup, service, and breakdown procedures in accordance with BEOs and outlet standards.
Ensure cleanliness, organization, and readiness of service areas before, during, and after each shift.
Assist with minor guest issues or last-minute service needs and escalate larger concerns to supervisors.
Support onboarding of new team members by demonstrating proper service techniques and standards.
Train new bartenders and barbacks, provide ongoing coaching, and maintain team morale.
Provide on-the-job guidance and help answer questions during busy service periods. Ensure team adherence to service sequences, safety procedures, and uniform standards.
Communicate shift updates, special instructions, and guest preferences to the team and leadership.
Review BEOs and daily shift sheets to understand events, outlet or bar needs and help communicate those to the team.
Help track supply levels and report shortages to supervisors (linens, flatware, glassware, service items).
Create new drink recipes ensuring high-quality drinks and service in a fast-placed environment.
Act as a floor lead during banquet events, assisting in timing coordination between front-of-house and culinary teams.
Ensure guests are greeted and served promptly and professionally.
Monitor the bar, buffet stations, and service lines to maintain presentation and cleanliness.
Assist with food and beverage, bar operation, bussing, and reset as needed. Help create a welcoming, helpful, and team-oriented service environment.
All other duties assigned by manager or supervisor.