Bartender

Position Summary Prepares and services beverages for servers and guests in a speedy, efficient, friendly, and professional manner by following standard recipes for traditional cocktails and specialty drinks. Responsibilities Prepares drinks following standard recipes for cocktails and specialty drinks and practices prudent portion control. Provides guests a fun and high‑energy environment with the best possible dining experience while maintaining a professional distance. Upholds high service standards of resort or hotel. Maintains proper and adequate set‑up of the bar daily, including requisitioning and stocking liquor, beer, wine, juices, soft drinks, garnishments, condiments, and glassware. Opens and closes the bar according to standard operating procedures. Describes wines, beers, and spirits served and makes recommendations as requested. Upsells food and beverage items to maximize profitability. Works with guests to accommodate special requests and dietary needs. Handles cash, charge, room, and credit card transactions accurately and in accordance with company policies and procedures. Balances the bank at end of each shift and calculates tip outs. Follows all standard food‑handling, sanitation, TIPS, and health department guidelines. Wears non‑slip, oil‑resistant shoes. Follows all safety policies and procedures, reports potential safety issues to manager, and takes immediate action in emergency situations. Wears required personal protective equipment (PPE) when performing duties that pose risk to health or safety and reports defective or lost PPE. Maintains strict compliance with the hotel’s HAZMAT program and familiarizes self with current MSDS. Reports to work as scheduled (on time and on a regular basis). Other Responsibilities / Supportive Functions Maintains the cleanliness of the bar area by disposing of all waste, clearing and cleaning all glassware, and wiping down the bar. Ensures that minors and intoxicated persons are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication, or disruptive behavior. Provides opening and closing inventory of spirits. Fills out requisitions and all necessary paperwork throughout each shift. Notifies management of unsafe conditions, needed maintenance of equipment, and any accidents. Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or security of all unusual events, circumstances, missing items, or alleged theft. Qualifications Two years bartending experience, preferably in a hotel or resort environment. Strong knowledge of food and beverage preparation, hotel service standards, guest relations, and etiquette. Extensive knowledge of all menu and bar items, wine, beer, liquors, waters, and drink preparation. Ability to serve guests through verbal face‑to‑face interactions and demonstrate a positive attitude and professional demeanor. Strong communication and interpersonal skills with commitment to a high level of guest satisfaction. Ability to perform basic math skills such as addition, subtraction, multiplication, and division. Ability to learn and use telephone and POS computer systems used at the hotel. Strong attention to detail and ability to handle multiple tasks. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write, and understand English. Must be at least 21 years of age to serve alcoholic beverages. Must complete TIPS (Training for Intervention Procedures) alcohol awareness certification upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days. Must know all applicable health standards and all federal, state, and local laws regarding serving alcohol to minors and intoxicated patrons. Required Physical Demands Regular standing and walking for sustained periods. Quick pace, maneuvering between simultaneous activities. Frequent grasping of objects such as liquor bottles and glassware. Frequent exposure to variable temperatures, including hot glassware and plateware. Frequent reaching, extending, stooping, kneeling, and crouching when stocking bars and coolers. Frequent talking, hearing, and occasionally tasting to ensure drink quality. Balance required to prevent falling when walking or carrying items. Occasional pushing and pulling of carts and furniture. Lifting regularly required; up to 50 pounds occasionally, 20 pounds frequently, 10 pounds constantly. Close visual acuity needed for product labeling, POS operation, ID reading, and cleanliness checks. Exposure to environmental conditions such as extreme heat, cold, loud noises, vibration, chemicals, hot plateware, and moving machinery. Equal Employment Opportunity Statement We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. #J-18808-Ljbffr