Company Description
sketch London, founded in 2002 by restaurateur Mourad Mazouz and three-Michelin-starred chef Pierre Gagnaire, is a renowned Mayfair destination for food, art, and music. The venue spans several unique spaces, including the Lecture Room & Library, the Parlour, the Glade, the East Bar, and the Gallery. Its Lecture Room & Library has earned and maintained Michelin’s top three-star accolade, reflecting the highest standards of culinary excellence. sketch continues to build on the building’s heritage as a hub for creativity and experimentation, attracting guests seeking an elevated and immersive dining and bar experience. More about the venue and its atmosphere can be found via its social media presence at @sketchlondon.
Role Description
The Lead Bartender is a full-time, on-site position based at sketch London in Mayfair, responsible for overseeing bar operations across its distinctive spaces. This role includes crafting and serving beverages to a high standard, guiding guests through cocktail and drinks selections, and ensuring a refined yet engaging bar experience. The Lead Bartender will supervise and train bar team members, manage stock and ordering, maintain bar setup and cleanliness, and uphold all health and safety standards. Daily responsibilities also include coordinating with floor and kitchen teams, monitoring cash handling procedures, and supporting service during busy periods and special events. The role requires consistent leadership on shift, fostering a collaborative team culture and aligning bar service with sketch’s creative and luxury brand.
Qualifications
- Strong customer service and communication skills, with the ability to engage diverse guests and build repeat patronage.
- Proficiency in food & beverage knowledge, including cocktails, wines, spirits, and pairing recommendations.
- Advanced bartending skills, including drink preparation, menu execution, and bar station organization.
- Experience with cash handling, POS systems, and accurate payment and reconciliation processes.
- Previous leadership experience in a premium or high-volume bar or restaurant environment.
- Ability to work flexible hours, including evenings, weekends, and holidays, as required by venue operations.
- Knowledge of health, safety, and hygiene standards relevant to bar and restaurant service.
- Relevant hospitality training or certifications are beneficial; cocktail or sommelier credentials are an advantage.
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