Lead Banquet Bartender in Hartland, Wisconsin at The Commodore - A Bartolotta Restaurant

JOB PURPOSE:

The lead banquet bartender is responsible for overseeing bar operations for events and large-scale functions. This role prepares and serves alcoholic and nonalcoholic beverages while leading bar setup, batching, inventory support, and execution for high-volume service. The Lead ensures efficient service, consistent drink quality, and proper staffing/ delegation to deliver seamless guest experience.

PRIMARY DUTIES AND RESPONSIBILITIES

• Lead bar operations for banquets, private events, and large parties from setup through breakdown.
• Prepare and serve liquor, mixed drinks, wine, beer, and nonalcoholic beverages with speed and consistency.
• Coordinate and execute pre-batching of cocktails for high volume service, ensuring accuracy and quality control.
• Oversee bar setup and stocking based on event size, menu, and expected volume.
• Assist with and/or manage inventory levels, including pulling product, tracking usage, and communicating needs to management.
• Delegate responsibilities to banquet bartenders and barbacks, ensuring efficient workflow during service.
• Ensure all garnishes, juices, syrups, and bar prep are completed ahead of event start times.
• Maintain clean, organized, and visually appealing bar stations.
• Receive and execute drink orders from guests or service staff in a timely manner.
• Collect payments when applicable and reconcile bar tabs as needed.
• Verify guest legal drinking age and follow all responsible alcohol service guidelines.
• Exercise sound judgment when handling intoxicated or disruptive guests, including refusal of service when necessary.
• Break down and rest bar areas post-event, ensuring proper storage and cleanliness.
• Communicate with banquet managers and kitchen staff to align service timing and flow.

Other duties as assigned

QUALIFICATION REQUIREMENTS

• Strong knowledge of cocktail preparation, batching techniques, and high-volume bar service.
• Proven ability to lead a small team in a fast-paced environment.
• Strong organizational skills with attention to detail in prep and inventory.
• Ability to anticipate needs based on size of event and proactively prepare.
• Excellent interpersonal communication skills with both team members and guests.
• Ability to remain calm and decisive under pressure.
• Familiarity with POS systems and event-based service workflows.