Lead Bartender / Food & Beverage Captain

Columbia Hospitality•Leavenworth, WA

7d•$19 - $25•Onsite

About The Position

Create connections. Craft cocktails. You are responsible for preparing and serving inspired drinks while delivering distinctive experiences for guests. You are the charming individual that impresses guests with your beverage expertise and techniques in an unmatched, expertly maintained atmosphere. This position is a hybrid role, combining a lead role in developing and maintain our craft cocktail program, and a Captain’s role in outlet and banquet operations. As our Lead Bartender, you will: Work with Food and Beverage Manager and Executive Chef to manage menus, inventory and ordering. Train and supervise all front of house staff in proper service etiquette and test server knowledge about beverage menu offerings. Oversee all aspects of beverage programs. Work with Food and Beverage Manager to promote staff cross training and increase efficiency. Work with Food and Beverage Manager to develop and maintain a marketing strategy that targets our clientele and draws new customers to the restaurant(s). Work with Food and Beverage Manager and Executive Chef to increase our beverage amenities. You will clock in as Lead Bartender whenever you are tending bar in one of our Outlets (Kingfisher & The Grotto), working on product or menu development, or performing administrative duties, including product ordering and inventory management. At all other times, you will clock in as a Food & Beverage Captain. Food & Beverage Captains are trained and utilized across different Front of House functions of the department, including Restaurant Operations, Bar/Beverage Operations and Banquets. Each Captain is typically focused on one of the above-listed functions, while maintaining flexibility to support elsewhere in the department as needed. As a Food and Beverage Captain, you will: Focus primarily on Bar/Beverage Operations. Advise guests, clients and team members on matters relating to food and beverage offerings. Communicate directly with the Culinary team during service to ensure proper client and guest service is being achieved. Conduct a briefing or “line-up” with team members at the beginning of each shift in order to keep staff informed of updates, changes and/or problematic situations. Represent the resort as the point of contact during events and service periods, acts as a liaison between guests and team members, respond and work to resolve guest issues and concerns as necessary. Supervise and participate in serving food & beverage to guests and provide quality customer service. Ensure safe work environment, reporting unsafe conditions and equipment. Maintain a consistent “on-the-floor” presence, engaged with and visible to team members and guests. Communicate frequently with fellow Captains and Food & Beverage Management as to the progress of the day’s work. Assist the Food & Beverage Manager to establish sidework, maintenance, and cleaning schedules for equipment and facilities. Perform other duties as assigned.

Requirements

Minimum of four (4) years bartending experience.
Two (2) years in a supervisory or lead role.
In-depth knowledge of spirits, wine, beer, and mixology techniques.
Strong leadership and customer service skills.
Ability to motivate and support team members.
Excellent communication, organizational, and multitasking abilities.
Must be of the legal minimum required age (21) to serve alcoholic beverages.
Ability to communicate effectively (verbally and written) in English.
Ability to perform essential functions on the computerized Point of Sale system.
Working knowledge and ability to mix and serve a wide variety of drinks.
Working knowledge of the proper operation of all bar equipment.
Working knowledge of applicable liquor laws and regulations.
Working knowledge of standard cash handling procedures.
Current State Food Handler’s License and State Mixologist Permit required.
Basic computer literacy.
The ability to read, write and speak English.
Necessary State Food Handler’s License(s) and Liquor Serving Permit(s).
Ability to work in a fast paced, multi-tasking environment.
Willingness to work long hours, irregular shifts, and on weekends and holidays.
The ability to provide an excellent level of customer service, even in stressful situations.
Standing and Walking: Remaining on your feet for extended periods, often up to 10 hours, to attend to guests and manage service areas.
Stair Navigation: Moving between different levels of the establishment, which may involve climbing and descending stairs.
Bending and Squatting: Reaching down to set or clear tables, retrieving items from lower shelves.
Lifting: Carrying trays, dishes, or supplies weighing up to 50 pounds.
Comfortable working across a large resort property involving a significant amount of walking and transporting of supplies.
Able to work indoors and outdoors in challenging weather conditions.

Nice To Haves

Current alcohol service certification (e.g., TIPS, ServSafe Alcohol) preferred.

Responsibilities

Prepare and serve inspired drinks.
Deliver distinctive experiences for guests.
Impress guests with beverage expertise and techniques.
Manage menus, inventory, and ordering in collaboration with the Food and Beverage Manager and Executive Chef.
Train and supervise front of house staff in proper service etiquette and beverage menu knowledge.
Oversee all aspects of beverage programs.
Promote staff cross-training and increase efficiency.
Develop and maintain a marketing strategy to target clientele and attract new customers.
Increase beverage amenities.
Tend bar in Outlets (Kingfisher & The Grotto).
Work on product or menu development.
Perform administrative duties, including product ordering and inventory management.
Act as a Captain in outlet and banquet operations.
Advise guests, clients, and team members on food and beverage offerings.
Communicate with the Culinary team during service.
Conduct pre-shift briefings (line-ups) with team members.
Represent the resort as the point of contact during events and service periods.
Act as a liaison between guests and team members.
Respond to and resolve guest issues and concerns.
Supervise and participate in serving food & beverage to guests.
Ensure a safe work environment.
Maintain an "on-the-floor" presence, engaged with team members and guests.
Communicate with fellow Captains and Food & Beverage Management.
Assist in establishing sidework, maintenance, and cleaning schedules.
Perform other duties as assigned.

Benefits

Hourly wage PLUS Inclusion in Service Charge Distribution and Tip Earning Shifts
Get Paid Daily (Make any day payday)
Paid Time Off & Holiday Pay
Medical, Dental, Vision, Disability, 401K, HSA/FSA Plans
Discounted Lodging, Dining, Spa, Golf, Retail & Partner Perks
Task Force Work Opportunities
Values-Based Culture (#OMGLIFE)
Culture Add (Creating Space for Fresh Perspectives)
Referral Bonus (Get Paid to Recruit)
Employee Assistance Program
“Columbia Cares” Volunteer Opportunities
Committee Participation Opportunities
Online Learning Platform to Help You Develop!
Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)