Lead Bartender

Donohoe Hospitality Services•Washington, DC

4d•Onsite

About The Position

The Lead Bartender oversees daily bar operations while delivering knowledgeable, attentive, and efficient service. This role leads the bar team during service, maintains beverage quality and consistency, supports inventory and cost controls, and creates a welcoming experience for every guest. The ideal candidate is an experienced bartender with strong leadership skills, excellent beverage knowledge, and the ability to remain organized and composed in a fast-paced environment.

Requirements

At least 2-3 years of bartending experience, preferably in a high-volume restaurant, hotel, nightclub, or craft cocktail environment.
Previous lead, supervisory, or training experience strongly preferred.
Strong knowledge of spirits, classic and contemporary cocktails, beer, wine, and beverage-service techniques.
Ability to work efficiently under pressure while maintaining accuracy and professionalism.
Excellent communication, organizational, problem-solving, and guest service skills.
Experience with point-of-sale systems and basic inventory procedures.
Current responsible alcohol-service certification as required by applicable law.
Food-handler or food-safety certification may be required.
Must meet the legal age requirements for serving alcohol.

Responsibilities

Lead bar operations during assigned shifts, including opening, service, and closing procedures.
Prepare and serve beverages accurately and efficiently, in accordance with established recipes and presentation standards.
Provide leadership and direction to bartenders, barbacks, and other team members during service.
Train and coach staff on drink preparation, product knowledge, responsible alcohol service, sanitation, and guest engagement.
Deliver exceptional hospitality by anticipating guest needs, resolving concerns professionally, and creating a friendly bar atmosphere.
Maintain quality and consistency across cocktails, beer, wine, spirits, garnishes, and non-alcoholic beverages.
Monitor inventory levels, complete stock counts, rotate products, and communicate ordering needs to management.
Help control beverage costs by monitoring portions, waste, breakage, spills, and complimentary items.
Maintain a clean, organized, and fully stocked bar in compliance with health, safety, and sanitation requirements.
Process payments accurately and follow all cash-handling and point-of-sale procedures.
Enforce responsible alcohol-service practices, including verifying identification and recognizing signs of intoxication.
Collaborate with management and kitchen staff to support menu development, promotions, special events, and smooth service.
Address operational issues promptly and escalate significant guest, staffing, or safety concerns when appropriate.