Lead Banquet Bartender

The Commodore - A Bartolotta Restaurant•Hartland, WI

2d•Onsite

About The Position

The lead banquet bartender is responsible for overseeing bar operations for events and large-scale functions. This role prepares and serves alcoholic and nonalcoholic beverages while leading bar setup, batching, inventory support, and execution for high-volume service. The Lead ensures efficient service, consistent drink quality, and proper staffing/ delegation to deliver seamless guest experience.

Requirements

Strong knowledge of cocktail preparation, batching techniques, and high-volume bar service.
Proven ability to lead a small team in a fast-paced environment.
Strong organizational skills with attention to detail in prep and inventory.
Ability to anticipate needs based on size of event and proactively prepare.
Excellent interpersonal communication skills with both team members and guests.
Ability to remain calm and decisive under pressure.
Familiarity with POS systems and event-based service workflows.

Responsibilities

Lead bar operations for banquets, private events, and large parties from setup through breakdown.
Prepare and serve liquor, mixed drinks, wine, beer, and nonalcoholic beverages with speed and consistency.
Coordinate and execute pre-batching of cocktails for high volume service, ensuring accuracy and quality control.
Oversee bar setup and stocking based on event size, menu, and expected volume.
Assist with and/or manage inventory levels, including pulling product, tracking usage, and communicating needs to management.
Delegate responsibilities to banquet bartenders and barbacks, ensuring efficient workflow during service.
Ensure all garnishes, juices, syrups, and bar prep are completed ahead of event start times.
Maintain clean, organized, and visually appealing bar stations.
Receive and execute drink orders from guests or service staff in a timely manner.
Collect payments when applicable and reconcile bar tabs as needed.
Verify guest legal drinking age and follow all responsible alcohol service guidelines.
Exercise sound judgment when handling intoxicated or disruptive guests, including refusal of service when necessary.
Break down and rest bar areas post-event, ensuring proper storage and cleanliness.
Communicate with banquet managers and kitchen staff to align service timing and flow.
Other duties as assigned