F&B Outlet Lead Bartender ("Lider de Cantineros y Alimentos y Bebidas")

POSITION PURPOSE

The Lead Outlet Bartender supports the successful day-to-day operation of the food & beverage outlets and banquet events by serving as a point person on the floor. This position works alongside the team to ensure service is executed according to established standards, while helping coordinate setup, breakdown, and guest service. The Lead supports supervisors and managers by guiding peers during service, communicating with servers, culinary teams, and maintaining a smooth workflow.

ESSENTIAL RESPONSIBILITIES

• Act as the main point of contact for service flow during shifts in both outlet and banquet settings.
• Guide team members on proper setup, service, and breakdown procedures in accordance with BEOs and outlet standards.
• Ensure cleanliness, organization, and readiness of service areas before, during, and after each shift.
• Assist with minor guest issues or last-minute service needs and escalate larger concerns to supervisors.
• Support onboarding of new team members by demonstrating proper service techniques and standards.
• Train new bartenders and barbacks, provide ongoing coaching, and maintain team morale.
• Provide on-the-job guidance and help answer questions during busy service periods. Ensure team adherence to service sequences, safety procedures, and uniform standards.
• Communicate shift updates, special instructions, and guest preferences to the team and leadership.
• Review BEOs and daily shift sheets to understand events, outlet or bar needs and help communicate those to the team.
• Help track supply levels and report shortages to supervisors (linens, flatware, glassware, service items).
• Create new drink recipes ensuring high-quality drinks and service in a fast-placed environment.
• Act as a floor lead during banquet events, assisting in timing coordination between front-of-house and culinary teams.

• Ensure guests are greeted and served promptly and professionally.
• Monitor the bar, buffet stations, and service lines to maintain presentation and cleanliness.
• Assist with food and beverage, bar operation, bussing, and reset as needed. Help create a welcoming, helpful, and team-oriented service environment.
• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered “inside” if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the ho