Lead Bartender

Aparium Hotel Group • Fargo, ND

19d • Onsite

About The Position

The Lead Bartender reports to the Restaurant General Manager and plays a key leadership role on the food and beverage team, collaborating with barbacks, bartenders, servers, dishwashers, cooks, and chefs. The position requires advanced bartending skills, expert beverage and cocktail knowledge, and the ability to manage time and workflow effectively. The Lead Bartender delivers exceptional guest experiences while setting standards for professionalism, efficiency, and hospitality behind the bar.

The role includes mentoring and training bartenders, fostering accountability and teamwork, maintaining detailed menu knowledge to serve guests with allergies or dietary restrictions safely, and collaborating on seasonal cocktail menus. The Lead Bartender helps maintain a positive, professional, guest-focused environment and builds relationships with guests and colleagues throughout the hotel. Evening and weekend work is required. Pay is $15 per hour plus tips.

Requirements

• At least two years of experience as a bartender in a freestanding or hotel restaurant or bar.
• TiPS alcohol service certification and SafeStaff Certificate of Completion, or ability to obtain them within 30 days of hire.
• Must meet local age requirements to serve alcohol.
• Available to work a flexible schedule that includes nights, weekends, and holidays.
• Fluency in English, both verbally and non-verbally.
• Passion for the People, Place, and Culture of the community, and love of restaurants and guest service.
• Ability to stand and walk continuously, including for 4–5 hours at a time, and negotiate wet tile, steps, and varied floor surfaces.
• Fine motor coordination for pouring beverages, decorating cocktails, and folding napkins.
• Ability to occasionally lift and carry a 30-pound tray, crate, or box.
• Ability to occasionally carry items over the shoulder.
• Hand and elbow movement for polishing glassware and silver, setting tables, shaking, pouring, and mixing drinks.
• Excellent sight and balance for negotiating varied floor surfaces.
• Ability to handle lighted candles and hot fluids such as coffee and tea.
• Ability to lift, balance, and carry up to 25 pounds to transport beverage goods, inventory, and equipment.
• Ability to lift, balance, and carry, with assistance, up to 100 pounds to transport beverage inventory and equipment.
• Ability to work in extreme temperatures, including freezers at -10°F and kitchens at +110°F.

Responsibilities

• Lead by example, setting standards for service, professionalism, and efficiency.
• Represent Jasper Hotel and share stories about cocktails, ingredients, and local culture.
• Recommend cocktails, spirits, and wine pairings to guests.
• Serve alcohol safely and responsibly in compliance with regulations.
• Maintain a clean, organized, and efficient bar workspace.
• Assist with seasonal cocktail menus and update bartending binders with product information and recipes.
• Train staff on beer, wine, and spirits.
• Batch cocktails and prepare house-made ingredients to ensure consistency, quality, and efficiency.
• Coordinate with food and beverage and culinary teams to support smooth service and timely delivery.
• Keep bar products, the keg cooler, and liquor and wine storage areas stocked, organized, and maintained.
• Monitor guest requests and share feedback with management about beverage preferences and potential inventory or menu additions.
• Maintain appropriate par levels for bar preparation items and communicate needs for supplies, tools, and produce to the Bar Manager.
• Maintain and update bar checklists, including daily opening and closing procedures.
• Prepare end-of-night checklists and reports, and sign out associates when a manager is absent.
• Store and inventory products properly, following FIFO and dating procedures.
• Train, mentor, and support bartenders and barbacks.
• Participate in daily pre-shift and monthly staff meetings, contributing feedback and improvement strategies.
• Prepare and serve beverages efficiently and professionally to servers and guests.
• Carry trays, bus tables, and reset them as needed.
• Communicate maintenance issues or repair needs to management or the Maintenance Department.
• Support other food and beverage areas, including banquets, in-room dining, the café, and restaurant operations.
• Model the company’s principles of People, Place, and Character.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed