Bartender/Server

Sonesta International Hotels Corporation•Sonesta Charlotte, NC

1d•Onsite

About The Position

The Bartender / Restaurant Server is a dual-role position responsible for delivering an engaging, efficient, and memorable food and beverage experience to hotel guests. This position requires flexibility and strong knowledge of both bartending and restaurant service, with the team member scheduled in each role based on the established weekly schedule. The ideal candidate is personable, dependable, energetic, and able to work independently while maintaining a strong sense of urgency. This team member is expected to provide genuine hospitality, accurately prepare and serve food and beverages, maintain a clean and organized work environment, suggestively sell menu offerings, and work collaboratively with the culinary and Food & Beverage teams. This dual-role position is responsible for providing exceptional food and beverage service within the hotel restaurant and bar. This position requires an individual who can confidently perform both bartender and server responsibilities while delivering warm, efficient, and personalized hospitality. The Bartender / Restaurant Server is responsible for accurately preparing and serving beverages, taking and delivering food orders, maintaining cleanliness and organization, processing guest transactions, and creating a welcoming atmosphere for hotel guests and local patrons. This position requires a strong sense of urgency, excellent communication skills, dependability, teamwork, and the ability to anticipate guest needs in a fast-paced hotel environment. The Bartender / Restaurant Server is expected to take ownership of the guest experience from beginning to end. Whether behind the bar or serving a table, the goal is the same: create an experience that makes every guest feel welcomed, valued, and genuinely cared for.

Requirements

Previous restaurant serving and/or bartending experience strongly preferred.
Hotel Food & Beverage experience preferred.
Knowledge of beer, wine, spirits, cocktails, and standard beverage preparation.
Strong guest-service and communication skills.
Ability to accurately handle cash and electronic payment transactions.
Ability to operate or quickly learn the restaurant POS system.
Strong multitasking and organizational skills.
Ability to work efficiently in a fast-paced environment.
Ability to work independently while remaining a collaborative member of the team.
Must be dependable, punctual, professional, and guest-focused.
Must meet all applicable age requirements for serving alcoholic beverages.
Food-handler and responsible alcohol-service certification may be required based on local regulations.
Stand and walk for extended periods throughout the shift.
Frequently bend, reach, twist, push, pull, and carry items.
Safely carry trays containing food, beverages, plates, bottles, and glassware.
Lift and carry approximately 25–30 pounds, with or without reasonable accommodation.
Perform repetitive movements associated with food and beverage preparation and service.
Safely navigate restaurant, bar, kitchen, storage, and back-of-house areas.

Nice To Haves

Exceptional guest service
Sense of urgency
Bartending and beverage knowledge
Accurate food and beverage service
Suggestive selling
POS and transaction accuracy
Responsible alcohol service
Cleanliness and organization
Dependability and punctuality
Professional appearance
Effective communication
Teamwork and accountability

Responsibilities

Prepare and serve alcoholic and non-alcoholic beverages according to established recipes, portions, presentation standards, and guest requests.
Maintain knowledge of liquor, beer, wine, cocktails, specialty beverages, and restaurant menu offerings.
Provide recommendations based on guest preferences.
Suggestively sell premium beverages, appetizers, entrées, desserts, and featured items.
Accurately enter all food and beverage orders into the POS system.
Verify guest identification and age prior to serving alcoholic beverages as required by law.
Monitor alcohol consumption and follow responsible alcohol-service procedures.
Refuse or discontinue alcohol service when required and immediately involve management when appropriate.
Prepare drinks for restaurant servers accurately and with a sense of urgency.
Maintain proper inventory levels of liquor, beer, wine, mixers, garnishes, glassware, and bar supplies.
Restock the bar throughout the shift to maintain operational readiness.
Maintain a clean, sanitized, organized, and guest-ready bar.
Complete all assigned opening and closing duties.
Accurately process cash, credit card, room-charge, and other approved transactions.
Ensure every beverage and food item served is properly entered into the POS system and accounted for.
Immediately report inventory discrepancies, guest concerns, equipment issues, or operational concerns to leadership.
Greet guests promptly and create a warm and welcoming dining experience.
Provide attentive service throughout the entire guest experience.
Present menus and explain specials, featured items, and available food and beverage selections.
Maintain thorough knowledge of menu ingredients, preparation methods, available substitutions, and beverage offerings.
Accurately take and enter guest orders into the POS system.
Confirm modifications, allergies, dietary restrictions, and special requests.
Communicate allergy and dietary concerns according to established food-safety procedures.
Deliver food and beverages accurately and efficiently.
Monitor the timing and presentation of each course.
Check back with guests to ensure food quality and overall satisfaction.
Anticipate guest needs, including beverage refills, additional condiments, utensils, and other requests.
Clear used plates, glassware, and utensils throughout the meal.
Properly clean, sanitize, and reset tables for incoming guests.
Suggestively sell appetizers, beverages, entrées, desserts, and featured menu items.
Accurately prepare and present guest checks.
Process cash, credit card, room-charge, and other approved payment methods.
Thank guests and invite them to return.
Immediately communicate guest complaints or service recovery opportunities to management.
Provide genuine, friendly, and professional hospitality during every guest interaction.
Maintain a positive and approachable demeanor regardless of business volume.
Anticipate guest needs rather than waiting for guests to request assistance.
Respond promptly and professionally to guest questions and requests.
Take ownership of guest concerns and involve leadership when necessary.
Maintain knowledge of basic hotel services and amenities to assist hotel guests.
Recognize that restaurant and bar service contributes directly to the guest's overall impression of the hotel.
Actively promote food and beverage offerings through appropriate suggestive selling.
Maintain knowledge of specials, promotions, premium beverages, and featured menu items.
Look for opportunities to enhance the guest experience while increasing food and beverage revenue.
Follow established procedures for discounts, voids, complimentary items, and adjustments.
Protect hotel revenue by accurately handling cash, credit cards, room charges, and other transactions.
Immediately report discrepancies or potential loss-prevention concerns to management.
Complete all assigned opening and closing duties thoroughly and on time.
Ensure the restaurant and/or bar is completely prepared prior to opening.
Stock server and bar stations with appropriate supplies.
Maintain adequate levels of glassware, silverware, napkins, condiments, garnishes, and service supplies.
Complete assigned side work throughout the shift.
Clean and organize assigned areas before leaving.
Communicate incomplete tasks or operational concerns to leadership before the end of the shift.
Do not leave the assigned work area without completing required closing responsibilities or receiving management approval.
Maintain a clean and organized restaurant and bar throughout the shift.
Follow all applicable food-safety and sanitation requirements.
Properly clean and sanitize tables, counters, bar surfaces, equipment, and service stations.
Keep floors, aisles, entrances, and service areas free from spills, debris, and safety hazards.
Immediately clean or report spills and unsafe conditions.
Properly handle food, beverages, garnishes, glassware, and utensils.
Follow established procedures for handling broken glass.
Maintain personal hygiene and comply with hotel appearance and grooming standards.
Work collaboratively with bartenders, servers, cooks, dishwashers, hosts, banquet staff, and hotel leadership.
Assist fellow team members during high-volume periods.
Communicate clearly and respectfully with culinary team members regarding orders, modifications, timing, and guest concerns.
Maintain professionalism during stressful or high-volume periods.
Participate in pre-shift meetings, training sessions, and departmental meetings as required.
Support other Food & Beverage areas when operationally necessary.
Contribute to a positive workplace culture built around hospitality, teamwork, communication, respect, and accountability.
Report to work on time, in proper uniform, and prepared to begin work at the scheduled start time.
Maintain consistent and reliable attendance.
Work the established Sunday, Monday, Thursday, Friday, and Saturday schedule.
Follow hotel procedures regarding attendance, tardiness, and call-outs.
Remain at the assigned work location until the scheduled shift is complete or released by management.
Understand that weekends, holidays, special events, and high-occupancy periods are important components of hotel Food & Beverage operations.
Follow all hotel safety, security, food-safety, and sanitation policies.
Comply with all applicable laws regarding the sale and service of alcoholic beverages.
Complete required alcohol-awareness, food-safety, and hotel training.
Immediately report accidents, injuries, suspicious activity, unsafe conditions, or guest incidents.
Safeguard hotel property, guest information, cash, credit cards, and other sensitive information.
Follow established procedures regarding keys, cash banks, POS access, and hotel equipment.