Bar 2 - Cocktail Server

Position Summary
The Bartender prepares and serves beverages to guests and servers in a fast, efficient, friendly, and professional manner. Responsibilities include following standard recipes for classic and specialty cocktails, maintaining bar cleanliness and organization, and delivering exceptional guest service.

Essential Duties & Responsibilities

1. Prepare beverages according to standard recipes, ensuring proper portion control.
2. Provide guests with a fun, energetic, and professional dining experience while upholding hotel service standards.
3. Set up and maintain the bar daily, including requisitioning and stocking all beverages, mixers, garnishes, condiments, and glassware. Open and close the bar following established procedures.
4. Describe and recommend wines, beers, and spirits. Upsell food and beverage items and accommodate special requests and dietary needs.
5. Accurately handle cash, credit card, and room charge transactions in accordance with company policies. Balance the bank and calculate tip-outs each shift.
6. Follow all food-handling, sanitation, TIPS, and health department guidelines.
7. Wear required non-slip, oil-resistant shoes and follow all safety policies. Use PPE as required, report safety concerns, and comply with HAZMAT procedures and MSDS documentation.
8. Maintain reliable and punctual attendance; reporting to work as scheduled is essential.

Additional Responsibilities

1. Maintain bar cleanliness by disposing of waste, washing glassware, and wiping down all surfaces.
2. Ensure minors and visibly intoxicated individuals are not served alcohol. Report guest issues or disruptive behavior to management.
3. Complete opening and closing inventories, requisitions, and all required paperwork.
4. Report unsafe conditions, equipment problems, and accidents to management.
5. Resolve guest complaints within authority or escalate to management or Security. Report unusual incidents, missing items, or suspected theft.

Qualifications

1. Minimum two years bartending experience, ideally in a hotel or resort.
2. Strong knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
3. Extensive knowledge of wine, beer, spirits, and beverage preparation.
4. Ability to interact professionally with guests and maintain confidentiality when needed.
5. Completion of required training as scheduled.
6. Ability to perform basic math calculations.
7. Ability to learn and operate POS and phone systems.
8. Strong attention to detail and ability to multitask.
9. Ability to read and interpret safety rules, operating instructions, and procedure manuals. Must be able to speak, read, write, and understand English.
10. Ability to work varying schedules including holidays, weekends, and alternate shifts.
11. Must be at least 21 years old. Must complete TIPS® alcohol training and obtain a valid Food Handler Card within 30 days of employment.
12. Knowledge of applicable health standards and alcohol service regulations.
13. Must maintain a clean and professional appearance.

Physical and Mental Demands / Working Conditions
The position requires regular standing and walking for extended periods and working at a fast pace. Frequent gripping and handling of bottles, glassware, and hot or cold objects is required. Reaching, bending, kneeling, and crouching may occur while stocking and preparing the bar. Effective communication and the ability to hear guests clearly are essential. Occasional tasting may be required to verify beverage quality. Exposure to various aromas, loud environments, heat, cold, vibration, and crowded workspaces is common. Lifting up to 20 pounds is frequent, with occasional lifting up to 50 pounds. Visual acuity is required for cleanliness checks, reading labels and IDs, and operating the POS system. Work may involve exposure to slippery floors, hot items, sharp objects, cleaning chemicals, and other environmental hazards.