Lead Bartender

Longfellow Hotel•Portland, ME

2d•$16•Onsite

About The Position

Five of Clubs is the lively heart of The Longfellow Hotel—an intimate lobby lounge inspired by historic literary salons and modern hospitality culture. In the afternoons and evenings, it becomes a gathering place for conversation, discovery, and thoughtfully crafted drinks, from classic cocktails and local beers to innovative zero-proof offerings. The Longfellow is owned and operated by Uncommon Hospitality, a family-owned company rooted in Maine and committed to intentional growth, meaningful community connections, and exceptional guest experiences. Everything we do is guided by care—for our guests, our teams, and our craft. We are seeking a Lead Bartender to help steward the Five of Clubs experience and serve as a steady, visible leader for both guests and staff. This role works closely with Food & Beverage leadership and collaborates across hotel and culinary teams to ensure consistency, creativity, and operational excellence.

Requirements

A calm, confident leader who values consistency and collaboration
Deeply invested in hospitality, not just cocktails
Organized, detail-oriented, and operationally minded
Comfortable acting as the primary point of contact for bar operations
Excited to mentor others and build a strong, cohesive team
Inspired by quality ingredients, intentional menus, and meaningful guest connections

Responsibilities

Lead bar operations during service, setting the tone through hospitality, professionalism, and precision
Preserve and elevate the high-touch Longfellow guest experience
Coach, train, and support the bar team through service, technique, and guest interaction
Maintain consistency in cocktails, classics, presentation, pacing, and hospitality style
Create and execute seasonal cocktail menus quarterly, aligned with the Five of Clubs brand
Oversee inventory, ordering, pars, and monthly counts while minimizing waste and spoilage
Uphold cleanliness, organization, and opening/closing standards
Collaborate with hotel leadership, culinary teams, and front-of-house management
Assist with staff training, on-boarding, and scheduling
Ensure compliance with all health, safety, and licensing regulations
Thoughtful use of premium spirits, fortified wines, and house components
Precision in balance, technique, and repeatability across all shifts
Clear documentation of specs, prep, and batching
Efficient use of citrus, herbs, and perishables
Up-cycling bar and kitchen byproducts into syrups, tinctures, and infusions
Responsible sourcing practices
Educating staff on sustainable techniques through daily practice