Lead Bartender

The Lead Bartender is the steward of Verise's beverage program, responsible for consistency, quality, and the emotional tone of every pour across breakfast, lunch, and dinner service.

Key Responsibilities

Staff Leadership & Supervision

• Oversee bartenders and barbacks, providing real-time coaching and performance feedback
• Train new and junior bartenders on drink preparation, service standards, and Verise's operational procedures
• Maintain harmony among bar staff and resolve conflicts or guest complaints as they arise

Beverage Program & Menu Development

• Own the Italian-California cocktail program (Aperitivo Collection, Long & Light, and future seasonal additions), including recipe consistency and presentation
• Develop, update, and cost seasonal cocktail offerings in partnership with the Beverage Director
• Manage wine service knowledge across Italy's key regions (Piedmont, Friuli, and others on the list) and train staff to speak to it confidently

Inventory & Cost Control

• Conduct regular inventory counts and manage ordering of liquor, wine, and bar consumables
• Track usage, reduce waste, and control pour costs
• Review records for accuracy and compliance with alcohol service regulations

Guest Experience

• Provide excellent guest service, handle feedback, and resolve issues professionally
• Act as the host of the bar - engaging with guests directly and elevating the moment, not just executing pours

Operational & Administrative Duties

• Oversee cash handling and reconcile drawers for financial accuracy
• Maintain cleanliness, organization, and compliance with health and safety regulations
• Maintain bar equipment and coordinate repairs as needed
• Build relationships with vendors and suppliers, negotiating pricing where applicable

Qualifications

• 3+ years bar leadership or management experience in a high-volume, guest-focused restaurant
• Working knowledge of Italian spirits, amari, vermouth, and wine regions [Likely a hard requirement given the program - confirm with your Beverage Director]
• Proven ability to train and lead a team, not just execute a shift solo
• TIPS or equivalent alcohol service certification
• Comfortable with both fast daytime service and slower, hosted evening pacing

What Success Looks Like

Guests feel genuinely welcomed at the bar, not just served. Staff can speak fluently about the wine list without a cheat sheet. Inventory and cost targets are hit without guests ever sensing the operational discipline behind the bar.