Bartender - Sitio El Tropicano | Emmer & Rye Hospitality Group

About Sítio El Tropicano and Emmer & Rye Hospitality

Sítio El Tropicano is a vibrant renewal of one of San Antonio's most iconic riverfront landmarks. An urban resort and members' club where hospitality, wellness, dining, and creativity flow together effortlessly, Sítio invites guests to linger, explore, and connect.

All food and beverage at Sítio El Tropicano is created and operated by Emmer & Rye Hospitality Group, carrying our commitment to local sourcing, seasonality, and genuine hospitality throughout the property. Our concepts include Barberry, a seasonally driven all-day restaurant; Flamingo Bar, a cocktail bar celebrating Texas spirits; Prado Provisions, a grab-and-go café; and Bar Nado, serving handrolls, bento boxes, and frozen drinks poolside.

About Barberry

Barberry is a seasonally driven neighborhood restaurant where Central Texas meets French farmhouse. Rooted in responsible Hill Country sourcing, our menu offers light, bright, seasonal dishes across breakfast, lunch, and dinner, alongside a seasonal cocktail program and a wine list focused on the United States and France.

We welcome both hotel guests and the local community with the same warmth and care, creating experiences that feel approachable, memorable, and rooted in a sense of place.

Position Summary

The Bartender prepares and serves cocktails, wine, beer, and nonalcoholic beverages while providing warm, knowledgeable hospitality at Barberry. This position is responsible for guests seated at the bar and for timely, accurate beverage service to the dining room.

Reporting to the F&B Manager, the Bartender works closely with servers, runners, the Lead Captain / Sommelier, culinary team members, and outlet leadership. The role requires strong product knowledge, consistent execution, and an organized bar that supports the pace and standards of each service period.

Bar Service & Guest Experience

• Welcome bar guests promptly and provide attentive, personable service throughout their visit.
• Guide guests through the cocktail, wine, beer, and nonalcoholic beverage selections with thoughtful recommendations based on their preferences.
• Explain ingredients, preparation methods, flavor profiles, and potential allergens accurately.
• Maintain working knowledge of Barberry’s food menu and make appropriate food and beverage recommendations.
• Take orders accurately, enter them into the POS, and follow established steps of service.
• Monitor guests’ needs and beverage pacing while respecting their conversations and dining experience.
• Coordinate with servers and the Lead Captain / Sommelier to support consistent beverage service throughout the dining room.
• Address routine guest concerns promptly and professionally, involving the F&B Manager when needed.
• Protect guest privacy and exercise discretion regarding hotel guests, members, and VIPs.

Beverage Preparation & Execution

• Prepare cocktails and other beverages according to approved recipes, specifications, portion standards, and presentation requirements.
• Maintain consistency in measurement, technique, temperature, dilution, glassware, ice, and garnish.
• Prepare dining-room beverage tickets accurately and efficiently while continuing to care for guests seated at the bar.
• Check completed beverages for accuracy and presentation before service or pickup.
• Pour and serve wine and beer according to established standards.
• Maintain the quality and freshness of juices, syrups, garnishes, and other prepared ingredients.
• Communicate unavailable products, substitutions, ticket delays, and quality concerns promptly to the service team and management.
• Participate in tastings, pre-shift meetings, and ongoing education to maintain current knowledge of the beverage program.

Bar Setup, Inventory & Closing

• Complete assigned opening, running, and closing duties thoroughly and on time.
• Stock glassware, spirits, wine, beer, mixers, garnishes, and service supplies for anticipated business levels.
• Keep the bar, service well, storage areas, and beverage pickup points clean, organized, and ready for service.
• Rotate products, label and date prepared ingredients, and follow established storage and preservation procedures.
• Monitor product levels and communicate replenishment needs, breakage, waste, and discrepancies to management.
• Assist with receiving, stocking, and inventory counts as assigned.
• Maintain bar tools, equipment, refrigeration, and glassware in proper working condition; report repair or maintenance needs promptly.
• Secure alcoholic beverages, equipment, and assigned areas according to opening and closing procedures.

Service Communication & Teamwork

• Communicate clearly with servers, runners, hosts, culinary team members, and managers throughout service.
• Coordinate beverage timing with food service, large parties, VIP reservations, and special events.
• Give runners and servers accurate information about completed beverages, table numbers, and seat positions.
• Respond promptly to remake requests and resolve order discrepancies through established procedures.
• Support teammates during high-volume periods while maintaining responsibility for bar guests and beverage tickets.
• Share guest feedback, recurring service issues, and beverage requests with outlet leadership.
• Contribute to a positive, respectful, and accountable service culture.

Point-of-Sale & Payment Responsibilities

• Enter orders, modifications, and charges accurately into the POS.
• Follow established procedures for room charges, payment processing, cash handling, tips, discounts, voids, and comps.
• Verify pricing and obtain required approval before applying adjustments.
• Complete assigned checkouts, payment reconciliation, and shift documentation accurately.
• Report POS issues or transaction discrepancies promptly to the F&B Manager.

Alcohol Compliance, Food Safety & Sanitation

• Follow ERHG and hotel policies, TABC requirements, health department standards, and responsible alcohol-service procedures.
• Verify identification when required and never serve alcohol to an underage guest.
• Recognize signs of intoxication and notify management when service should be slowed or discontinued.
• Follow established procedures for allergies and dietary restrictions; never guess about an ingredient or make an unauthorized substitution.
• Practice proper handwashing, food handling, glassware handling, and station sanitation.
• Handle cleaning chemicals, broken glass, sharp tools, spills, and other hazards safely.
• Report accidents, injuries, equipment concerns, and unsafe conditions immediately.
• Maintain required TABC and Food Handler certifications.

Standards & Conduct

• Uphold ERHG and Sítio El Tropicano’s image, values, hospitality standards, and appearance expectations.
• Arrive prepared, in proper uniform, and on time for every scheduled shift.
• Remain composed, organized, and professional during high-volume service.
• Demonstrate integrity, accountability, discretion, and care in interactions with guests and teammates.
• Complete assigned responsibilities accurately and within established timelines.
• Perform additional duties as reasonably assigned based on operational needs.

Qualifications

• Previous bartending experience in a full-service restaurant, hotel, or similarly elevated hospitality environment required.
• Strong working knowledge of classic and contemporary cocktails, spirits, wine, beer, and nonalcoholic beverages.
• Ability to prepare beverages consistently while managing bar guests and dining-room tickets.
• Strong hospitality, communication, organization, and teamwork skills.
• Ability to learn and discuss Barberry’s food menu, ingredients, allergens, and beverage pairings.
• Experience using a restaurant POS and processing guest payments.
• Ability to remain accurate and composed during high-volume service.
• TABC and Food Handler certifications required or ability to obtain within the required timeframe.

Physical Requirements

• Ability to stand and walk for extended periods during service.
• Ability to lift and carry up to 50 pounds when necessary.
• Ability to perform frequent bending, reaching, twisting, and repetitive movements.
• Ability to safely handle bottles, glassware, ice, bar tools, and beverage equipment.
• Ability to work around wet floors, broken glass, cleaning chemicals, and active restaurant equipment.
• Ability to work mornings, evenings, weekends, holidays, and extended hours based on operational needs.

Reports To: F&B Manager and designated shift leadership.

This job description provides a general overview of the position and is not intended to be a comprehensive list of all responsibilities, duties, or qualifications. Responsibilities may evolve based on business and operational needs, and team members may be asked to perform other duties as reasonably assigned.

Compensation details: 30-40 Hourly Wage

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