F&B Office Clerk

Overview

The Bartender Lead oversees daily operations in assigned locations, ensuring quality service and compliance with company standards. This role provides leadership to team members, fostering a positive and efficient work environment while maintaining operational excellence and guest satisfaction.

• Direct and monitor Food and Beverage operations within assigned locations.
• Support team members to ensure smooth daily operations.
• Maintain consistent communication with team members, co-leads, supervisors, and senior management.
• Maintain compliance with health, safety, and alcohol service regulations.
• Ensure proper cash handling and accurate POS transactions.
• Assist with training and coaching for team members.
• Monitor inventory levels and coordinate with management for replenishment.
• Resolve guest concerns promptly and professionally to maintain high satisfaction.
• Drive compliance with company policies and operational procedures.
• Ensure that all safety goals are reached;
  Safety Audits are turned in and that all Safety Guidelines are followed.
• Support revenue goals through efficient operations and cost control.

• Leadership & Team Management – Ability to motivate, coach, and manage staff effectively.
• Communication – Strong verbal and written communication for clear coordination with team and management.
• Guest Service – Commitment to delivering exceptional guest experiences.
• Conflict Resolution – Skilled in handling associate or guest issues professionally and promptly.
• Organizational Skills – Ability to manage schedules, inventory, and operational priorities efficiently.
• Attention to Detail – Ensuring compliance with recipes, presentation standards, and safety regulations.
• Problem-Solving – Quick thinking to address operational challenges and maintain smooth service.
• Time Management – Ability to prioritize tasks in a fast-paced environment.
• Labor and Compliance – Must adhere to all federal, state, and company labor laws, including scheduling, breaks, and overtime regulations.
• Adaptability – Ability to adjust to changing guest needs and operational demands.
• Reliability & Dependability – Consistently punctual, trustworthy, and committed to maintaining standards.
• Technical Skills –
• POS System Proficiency – Familiarity with point-of-sale systems for transactions and reporting.
• Inventory Management – Knowledge of stock control and minimizing waste.
• Compliance Knowledge – Understanding health, safety, and alcohol service regulations.

• At least 21 years of age or older.
• Work in varied weather conditions.
• Must obtain and maintain Serv Safe Food Handlers Certification.
• Must be willing to work on a flexible schedule, including nights, weekends, and holidays.