Lead Bartender

Translate event, forecast, specials, hazards and service priorities into a short briefing.

Assign measurable work and verify completion before service pressure arrives.

Match skill to well, service bar, floor, patio, support and closing responsibilities.

Protect coverage, fatigue control and fairness as demand changes.

Use clear observation, immediate correction and post-rush follow-up.

Sample pours, inspect stations and correct drift before it becomes the shift standard.

Back refusals consistently, align staff and manage guest escalation.

Reposition people and product around predictable room transitions.

Use a documented walkthrough for sanitation, stock, equipment, keys and money.

Demonstrate, observe repeated performance and record limitations honestly.