About ElementKitchen & Cocktail

Element Kitchen & Cocktail offers an elevated version of the traditional sports bar with a carefully curated menu created by focused on seasonal and local foods and celebrates the best of Colorado’s beer and spirits.

Chef John Tesar, a four-time James Beard nominee and two-time “Top Chef” contestant, is the culinary consultant and mastermind behind the menu and all back-of-house operations. His critically acclaimed Dallas restaurant, Knife, has reinvented the steakhouse experience, leading him to great success in the Dallas food scene. Chef Tesar’s vision for the menu has a creative and more sustainable approach to traditional bar food by having a focus on seasonal and local ingredients and a healthier take on preparations.

Job Description

The Lead Bartender provides attentive service to all customers while taking and serving food and beverage orders. The Lead Bartender will work diligently to ensure all bartenders consistently execute the established sequence of service, while working to anticipate the customer’s needs to provide exceptional service. Lead bartenders are responsible for presenting themselves as a positive reflection of the venue while marketing to potential customers always.

Role & Responsibilities

Focus is on, but not limited to the following:

  • Acts as an ambassador of the venue, marketing the venue and all products offered to the targeted customer base.
  • Actively market the venue through available social media outlets.
  • Is aware of impact individual behavior will have on the venue and present oneself as a public relations steward always.
  • Collects customer information for the venue database, while constantly striving to increase the size of your personal clientele.
  • Meets marketing requirements established by management.
  • Provides customers with accurate information about the venue and property as well as the entertainment offered in each.
  • Acts as a guide for all customers, assisting with all phases of their venue experience.
  • Welcomes all customers to the venue professionally and courteously, per the established venue sequence of service.
  • Exhibits a complete knowledge of the venue’s sequence of service and selling technique, mastering the service of food, non-alcoholic and alcoholic beverages.
  • Provide each customer with a properly itemized bill and secure payment per established venue procedures.
  • Work with a sense of urgency to anticipate customer needs. Work with the same degree of urgency to assist other team members when the opportunity arises.
  • Offers a sincere thank you and farewell to each customer as they leave the bar, using the customer’s name when possible.
  • Works with a high level of professionalism towards all customers, ensuring their return to the venue.
  • Communicates with management and service staff immediately to rectify all customer needs and requests.
  • Leads by example to ensure service team works to achieve standards set by management.
  • Acts as a liaison between service team and venue management.
  • Performs end of night tip reconciliation ensuring fair and equitable distribution of all tips earned.
  • Ensures that assigned area, side station, tables and POS stations are clean and well stocked always.
  • Communicates and works with all support staff to ensure inventory is maintained at established par levels.
  • Maintains a clean and visually appealing station always.
  • Performs all opening and closing duties as assigned.
  • Adheres to all established policies, procedures and guidelines.
  • Performs other duties as assigned.
  • Follows all health and safety regulations.

Desired Qualifications

  • A minimum of two years’ experience as a bartender in a high volume, service focused venue.
  • A minimum of one-year experience marketing hospitality venues.
  • Must have a strong working knowledge of social media marketing.
  • Ability to meet marketing requirements as set by management.
  • All staff members must be self-motivated, constantly striving to improve their already extensive knowledge of food, spirits, wine, beer and any other product they serve.
  • Must be driven to focus on upselling always.
  • Must possess knowledge of basic math, including the ability to use a calculator.
  • Must possess basic computer abilities and experience working with a POS system.
  • Ability to work as part of a team in a loud dimly lit environment.
  • Must be able to lead other members of the service team towards executing a top-notch service experience.
  • Must be willing and able to attend additional meetings, training and strategy sessions outside of the typical nightclub work schedule.
  • Must exhibit a focused attention to detail, while working in a high-pressure environment.
  • Must be professional and courteous always.
  • Must be able to lift and carry a tray, weighing a minimum of 25 pounds in a busy, crowded environment.
  • Physically able to walk without assistance on varied surfaces for an extended period.
  • Must be able to meet and maintain established venue grooming standards.
  • Maintain a clean and safe working environment as outlined by the Health Department.
  • Must be organized, follow directions and make quick decisions that are consistent with established company standards.
  • Must be fluent in the English language, both written and oral. Multilingual skills are a plus.
  • Must possess all required work cards
  • Must be 21 years of age or older.

Work Environment

Must be able to work inside assigned bar area in the venue. Must be able to stand for entire shift. Must be able to lift 75 pounds and manually push up to 250 pounds. Must be able to bend, pull, and carry bar stock to refrigerators and cabinets. Must be able to use hand motion when cleaning and wiping bar counters. Must be able to operate: POS registers, two and six wheel carts, juice, soda and liquor guns, cutting boards, coffee and frozen drink machines, ice machines, shot glasses, mixers, pourers, blenders, beer keg/soda/wine/juice hook-ups, and knives. Must be able to listen and respond to visual and aural cues. Must be able to read, write, speak, and understand English.