Berenjak Bar Captain

About the role

The team prepares for Berenjak's opening in Chicago, and the Bar Captain leads the bar to meet this launch. Hospitality, beverage execution, and mentoring establish the standards guests experience from the first pour to the final farewell. In this capacity, you will translate the vision of the brand into precise, consistent service standards that guests can feel and remember. You will own the bar station, guiding peers through shifts and ensuring that every cocktail meets the house mark for quality and presentation. Every interaction becomes an opportunity to reinforce the club's reputation for elevated, people-first hospitality. Success in this role is measured by operational reliability, guest satisfaction, and the ability to lead a team through a high-profile opening.

Key facts

What you'll do

Represent the management team by upholding service standards and guiding peers during shifts to ensure consistency across the bar station.

Operate the MIROS POS to craft cocktails accurately, process payments, and verify customer age for alcohol and tobacco purchases while managing intoxication levels according to policy.

Perform additional duties as assigned by a supervisor or manager to support the broader needs of the venue and its guests.

Balance revenue generation and cost awareness through precise pouring, inventory checks, and adherence to brand pricing guidelines.

Multitask effectively in a fast-paced, demanding environment without compromising the quality of drinks or guest interactions.

Maintain a flexible schedule to meet operational needs, including evenings, weekends, and peak event times.

Hold tips certification and apply best practices in cash handling, credit card processing, and reconciliation within the POS system.

Possess Micros knowledge or equivalent POS experience to navigate menus, modifiers, and comps efficiently during service.

Stand or work on feet for at least 8 hours while performing fast-paced movements across the club area to support service and guest needs.

Lift, move, pull, or carry at least 40 pounds, including cases of beverage inventory, and occasionally kneel, bend, crouch, and climb as required to stock and organize stations.

Requirements

Bring 5+ years of bar experience and proven leadership to influence bar staff and service standards during high-profile launches and events.

Demonstrate strong communication and people skills while balancing revenue generation and cost awareness in a membership-focused environment.

Multitask effectively in a fast-paced, demanding environment without compromising the quality of beverages or guest safety.

Maintain a flexible schedule to meet operational needs, including availability for nights, weekends, and special events that define the opening period.

Hold tips certification to ensure compliance with local regulations and responsible service practices.

Possess Micros knowledge or equivalent POS experience to execute orders quickly and accurately within the club's technology stack.

Be able to seize, grasp, turn, and hold objects with hands, demonstrating the physical capability required for station setup and cocktail assembly.

Stand or work on feet for at least 8 hours continuously while maintaining energy and focus throughout service.

Perform fast-paced movements across the club area, navigating crowded spaces safely and efficiently to support both guests and team members.

Lift, move, pull, or carry at least 40 pounds regularly, including heavy cases of bottles, syrup, and glassware used in bar operations.

Occasionally kneel, bend, crouch, and climb as required to access storage areas, stock inventory, and maintain organized workstations.

Practical notes

This role requires a degree and a minimum of 5 years of bar experience; compensation is listed as $18.50 to $18.50 USD.

Typical interview steps

Hospitality interviews usually focus on experience, availability, and how you handle busy service. Candidates may be asked about a difficult customer or a busy shift. Enthusiasm, reliability, and a willingness to learn matter more than formal qualifications. Interviewers at venues often look for energy, availability, and calm under pressure. Mentioning specific venues or events you have worked adds credibility and helps interviewers understand your background.

Good to know

Bartending roles rely on speed, precision, and strict adherence to alcohol service laws. Beverage programs often use POS systems such as Micros for ordering and payment. Successful bar staff balance hospitality, teamwork, and revenue responsibilities while maintaining a polished, professional appearance. Training and development opportunities can support career growth in hospitality, especially during high-profile openings and club launches. Team events and learning initiatives are common in people-focused venues that prioritize guest experience and staff engagement.

Questions to ask

Good questions to ask the employer in the interview include what does success look like in the first six months, how is the team structured, what is the current biggest challenge, and how are decisions made. Asking about growth paths and the review process is also well received, as it signals long-term interest in the role. Employers expect questions, and good ones show preparation and genuine interest in the club's standards.

Career growth

Hospitality careers grow from entry roles to supervisor, manager, and venue leadership positions, often progressing through increasingly complex operational responsibilities. Many professionals move between hotels, restaurants, and events, building versatility and a broad skill set along the way. Skills in scheduling, ordering, inventory control, and guest relations open management paths and create opportunities for advancement. Hospitality careers reward versatility, reliability, and a strong service instinct, with performance directly tied to guest satisfaction and team leadership. Staff who master ordering, scheduling, and guest interactions quickly are promoted first and entrusted with higher levels of responsibility during critical openings and events.