Lead Bartender - Katsuya Century City

SBE Restaurant Group LLC•Los Angeles, CA

6d•$0 - $25•Onsite

About The Position

The Lead Bartender is a working leader behind the bar who sets standards for beverage execution, guest service, professionalism, and operational excellence. Alongside standard bartender duties, this role supports daily operations, coaches team members, and helps maintain service and cleanliness standards. Working with local venue management and the Director of Beverage, the Lead Bartender helps implement initiatives, prepare for menu launches, and carry out beverage program changes. The position also supports team accountability, inventory management, training, and an exceptional guest experience. This is a full-time, on-site role in a fast-paced hospitality environment. The schedule requires flexibility to work evenings, weekends, and holidays. The role involves standing or walking for at least an eight-hour shift, working in the assigned bar area, and performing physical tasks such as reaching, bending, climbing, pushing or pulling, and carrying objects weighing 25–50 pounds. Work inside and outside may be required throughout the year, based on business volumes. Applicants must be at least 21 years old and able to provide documentation authorizing them to work in the United States.

Requirements

At least 3 years of progressive bartending experience in upscale hospitality.
Strong technical knowledge of cocktails, spirits, wine, beer, ingredients, and preparation methods.
Ability to reinforce standards, support peers, and take ownership of shift execution.
Ability to coach team members and communicate effectively with management and support staff.
Understanding of cleanliness, organization, inventory, preparation, and cost control.
Professional, engaging, and attentive approach to hospitality and revenue generation.
Proactive, adaptable, and able to maintain high standards in a fast-paced environment.
Maintain grooming and conduct consistent with SBE brand standards.
Must be at least 21 years old.
Must be able to provide documentation authorizing work in the United States.
Able to stand or walk for a minimum eight-hour shift and work inside the assigned bar area.
Able to twist, push or pull, reach, bend, climb, and carry objects as necessary.
Able to lift and carry 25–50 pounds.
Able to work inside and outside at any time of year as needed based on business volumes.
Must be available to work evenings, weekends, and holidays.

Responsibilities

Provide beverage service and support bar readiness and overall performance.
Maintain beverage standards, cleanliness, organization, and operating procedures.
Lead by example and reinforce company standards for professionalism, service, cleanliness, and beverage execution.
Support bartenders and barbacks during service, providing direction and constructive feedback as needed.
Assist with onboarding and training on recipes, service standards, preparation procedures, and responsible alcohol service.
Ensure assigned opening, closing, and side duties are completed accurately and consistently.
Communicate performance concerns, training needs, and operational issues to management.
Prepare beverages according to approved recipes, portion standards, and presentation requirements.
Maintain knowledge of the beverage menu, ingredients, glassware, garnishes, and food offerings.
Monitor bar-team consistency and quality while providing engaging, professional guest service.
Identify opportunities to enhance the guest experience and generate revenue through appropriate recommendations and upselling.
Uphold responsible alcohol service standards and applicable laws.
Maintain a clean, organized, service-ready bar throughout each shift.
Monitor inventory and preparation levels, and use par sheets to ensure adequate product and supply levels.
Reinforce proper portioning, product rotation, labeling, storage, and preparation procedures.
Support inventory counts, restocking, waste reduction, and beverage cost control.
Identify equipment issues, supply shortages, and operational deficiencies and promptly communicate them to management.
Work with local venue management and the Director of Beverage to implement initiatives, operational improvements, and beverage program updates.
Assist with menu launches, beverage promotions, training programs, and changes to established procedures.
Help communicate and implement new recipes, specifications, preparation methods, and service standards across the bar team.
Provide feedback about operational challenges, team needs, and opportunities to improve beverage quality, efficiency, and guest satisfaction.
Prepare the team for upcoming changes and ensure approved initiatives are executed consistently.
Follow company procedures for POS operation, cash handling, payments, comps, and transaction accuracy.
Complete opening and closing checklists, par sheets, and other required operational documentation.
Communicate shift updates, guest concerns, discrepancies, and outstanding tasks to management.