Lead Mixologist

Genuine hospitality begins and ends with our associates.

Each of our hotels delivers an authentic experience that honors its community. Our associates are the bedrock of that experience. We take seriously our responsibility to invest in our employees so that they may build long‑lasting hospitality careers. If you’re interested in a career at any of our properties, or if you’d like to work at our corporate office in Madison, Wisconsin, click below to view all available positions.

Hospitality is one of the most resilient, adaptable and dynamic industries on the planet. It is an industry of constant change, where technology and innovation combine with genuine interactions to improve the guest experience.

Position:Lead Mixologist

Location: Jefferson Street Inn

201 Jefferson Street

Job :790

# of Openings:0

Assist in supervising the property’s beverage program in order to maintain high standards of quality and service. Develop hotel’s craft cocktail menu(s) with an eye toward innovation and cost control. Support the Food & Beverage management team in oversight of outlet staff to ensure consistently positive and memorable service experiences.

High school or equivalent education required. Minimum of three years bartending experience preferred.

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:

• 25% Develop craft cocktail recipes in conjunction with Food & Beverage management, ensuring adherence to IDM’s menu development & tasting protocols. Price out all recipe ingredients to meet internal beverage-cost standards. Ensure procedures are being followed by all team members in accordance with designated recipe builds and instruction.
• 15% Under supervision of Director of Food & Beverage, maintain predetermined hotel par levels and in compliance with IDM’s purchasing protocols. Take regular and thorough inventories of all beverage products on property.
• 10% Educate staff on hotel’s beverage menu and current trends in the beverage and hospitality industries.
• 50% Operate outlet bar(s) during regular business hours. Lead and coach line-level Front of House (FOH); supervise staff as needed to ensure the success of all team members and satisfaction of all guests.

• Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
• Other duties, as assigned.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Ability to supervise staff, including, but not limited to, assignment of shift roles, evaluating service, interacting with guest complaints, and communicating staff corrective measures with Director of Food & Beverage and Food & Beverage Managers for facilitation.
• Communicate and uphold internal staff efficiency and guest service procedures.
• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
• Knowledge of hotel food and beverage operations.
• Knowledge of food and alcoholic beverages.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Budgetary analysis capabilities required.
• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
• Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable):
  Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act,…