DEPARTMENT:   Food & Beverage       

REPORTS TO:     Food & Beverage Manager / Restaurant Manager / Bar Manager

STATUS:              Non- Exempt              

The Bartender is responsible for preparing and serving alcoholic and non-alcoholic beverages while delivering exceptional guest service in accordance with hotel brand standards. This role ensures a welcoming bar environment, maintains product quality and consistency, and complies with all local and state alcohol service regulations. The Bartender supports overall food and beverage operations by promoting guest satisfaction, maintaining cleanliness and organization, and contributing to revenue generation. This is a seasonal position starting mid May to mid Septemeber. 

Education & Experience: 

• Minimum of 1–2 years of bartending experience in a hotel, restaurant, or hospitality environment preferred


• High school diploma or equivalent required


• Knowledge of classic cocktails, beer, wine, and spirits preferred


• Current alcohol service certification required (TIPS, ServSafe Alcohol, or state-approved equivalent)


• Basic knowledge of point-of-sale (POS) systems preferred

Physical requirements:

• Flexible schedule including nights, weekends, and holidays


• Medium work: exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently


• Ability to stand and walk for extended periods of time


• Ability to bend, reach, stoop, and perform repetitive motions throughout shift

General Requirements

• Maintain a warm, professional, and service-oriented demeanor at all times


• Communicate effectively, both verbally and in writing, with guests, coworkers, and management


• Demonstrate strong guest service and interpersonal skills


• Ability to multitask and work efficiently in a fast-paced environment


• Attend all required hotel meetings and training sessions


• Maintain regular attendance in compliance with hotel scheduling requirements


• Maintain high standards of personal appearance and grooming, including wearing proper uniform and nametag


• Comply with all hotel policies, brand standards, and safety regulations


• Maintain confidentiality of guest and hotel information


• Perform other duties as assigned by management

Fundamental Requirements:

• Prepare and serve alcoholic and non-alcoholic beverages in accordance with standardized recipes and presentation guidelines


• Ensure responsible alcohol service in compliance with local and state laws and hotel policies


• Verify guest age and monitor alcohol consumption to prevent over-service


• Maintain cleanliness and organization of bar, service stations, and storage areas


• Accurately process guest orders and payments using the POS system


• Stock bar supplies, rotate inventory, and communicate replenishment needs to leadership


• Provide knowledgeable recommendations to guests regarding beverages and promotions


• Monitor bar guest experience and address concerns promptly and professionally


• Follow all food safety, sanitation, and safety procedures


• Support restaurant, banquet, and special event operations as business levels require


• Assist with opening and closing duties, including cleaning and securing the bar area