Lead Bartender at The Genuine Hospitality Group – Miami, Florida

Awarded the Great Place to Work Certificate in 2024/2025 & 2025/2026

General Description of Work

With delegated authority and reporting to the General Manager, Assistant General Manager, and Restaurant Manager, the Lead Bartender plays a leadership role in delivering the elevated yet approachable hospitality that defines Michael’s Genuine Food & Drink, a James Beard Award winning, Michelin Bib Gourmand recognized restaurant.

The Lead Bartender leads the bar team by example, upholding brand standards for service, beverage quality, and professionalism in a chef-driven environment. This role supports cocktail development, training, inventory control, and bar organization, while acting as the point leader during service to ensure consistency, efficiency, and genuine guest engagement. The Lead Bartender represents the values and standards of the Genuine Hospitality brand through strong leadership, accountability, and attention to detail.

Essential Function:

• Set the example of attitude and hospitality that exemplifies the Michael's genuine Hospitality brand
• Holds bartenders accountable to service standards, recipes, cleanliness, and professionalism.
• Provides real-time coaching and corrective feedback during service
• Communicates recurring performance or operational issues to management with proposed solutions.
• Maintains and enforces bar SOPs, prep lists, and opening/closing procedures
• Attend manager meetings when asked to represent the interests of clientele and employees in the discussion of policy, menu, approach and direction for operations.
• Take charge of the cleanliness and organization of the working bar.
• Develop cocktails and menus on a seasonal basis
• Assist with beverage inventory every end of month, and potentially mid month inventories
• Sharing a mock order when needed, as well as keeping the low and 86s boards updated at all times
• Train and develop new team members and bartenders.
• Taking lead during preshift on sharing beverage knowledge, sharing updates, etc.
• Take beverage orders from guests and servers.
• Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes.
• Work with AGM/Beverage to keep all materials updated, including bar book and beverage training manual
• Learn the names and personally recognize our regulars.
• Record drink orders accurately and immediately after receipt into the register system.
• Accept guest payment, process credit card charges and make change (if applicable).
• Wash and sterilize glassware.
• Prepare garnishes for drinks and replenish snacks, appetizers for bar patrons.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Clear and reset tables in bar area.
• Present drink menus, make recommendations and answer questions regarding beverages.
• Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
• Receive and serve food orders to guests seated at the bar.
• Report all equipment problems and bar maintenance issues to the restaurant manager.
• Assist the restocking and replenishment of bar inventory and supplies.
• Reports to work on time and as scheduled.
• Understands shift ends once approved by MOD.
• Ensures that company policy in regards to drinking age is followed and that the service of alcoholic beverages to obviously intoxicated guests is stopped and referred to the Manager on duty immediately.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor
• Leading beverage activations for drink-making classes / interactive experiences for guests and staff

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

• A minimum of 5 year experience as a bartender.
• Have working knowledge of beer, wine and liquor and common drink recipes
• Be 21 years of age.
• Possess math skills and have the ability to handle money and operate a point-of-sale system.
• Be able to learn our menu, including food, beverage and wine; maintain a working knowledge of all changes provided by management, Chef de Cuisine, Beverage Director.

Language Skills:

• Ability to read, speak and interpret documents in clear English.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Physical Ability:

• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Must have exceptional grooming habits.
• Maintain a clean uniform throughout the shift.

Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.