Bartender at The Warbler Hotel

Progressive HR Strategies • New Orleans, LA

8h • $7 • Onsite

About The Position

The Bartender interprets The Warbler's beverage identity across two distinct settings: the Spanish restaurant's refined bar, where sherry, vermouth, gin tonics, cocktails, and an exploratory wine program take center stage, and the relaxed, guest-facing pool bar, where seasonal drinks and polished ease define the experience. The Bartender combines exact technique with generous conversation, understands when to teach and when to simply serve, and protects the integrity of every premium bottle and guest interaction.

Requirements

• High school diploma or equivalent.
• At least two years of bartending experience in a full-service restaurant, hotel, cocktail bar, or comparable high-volume environment.
• Demonstrated cocktail technique, beer/wine knowledge, cash/POS accuracy, and responsible alcohol-service judgment.
• Ability to work evenings, weekends, holidays, and seasonal outdoor shifts.
• Evening, late-night, weekend, holiday, private-event, and seasonal pool-bar availability is required.
• Bartenders must attend tastings, recipe trainings, menu rollouts, inventory assignments, and service meetings.
• [State/local food-handler certification]
• [Responsible alcohol-service/TIPS or state equivalent]
• [Allergen-awareness and chemical-safety training]

Nice To Haves

• Fine-dining, luxury-hotel, rooftop, resort, or pool-bar experience.
• Formal beverage education such as WSET, BarSmarts, CMS study, sherry education, or equivalent.
• Experience with Spanish wines, aperitifs, rare wines, natural/biodynamic producers, and wine inventory controls.
• Classic and contemporary cocktail methods: stirred, shaken, built, swizzled, thrown, batched, and carbonated drinks; correct ice, dilution, and garnish technique.
• Sherry styles, vermouth service, Spanish brandy and gin, gin tonic construction, cava, Spanish wine regions, and fundamental global wine vocabulary.
• Wine-by-the-glass preservation, bottle presentation and opening, sparkling-wine service, basic decanting, cellar-temperature awareness, and allocated-bottle controls.
• Pool-bar operational knowledge: weather-ready mise en place, outdoor service ware, hydration, speed, sanitation, and safe guest-area navigation.
• Allergen communication, responsible alcohol service, bar cost awareness, inventory accuracy, and ability to train support staff constructively.

Responsibilities

• Open and close bar stations to approved pars and standards, including spirits, wine, sherry, vermouth, beer, fresh juices, syrups, garnishes, glassware, POS setup, sanitation, and cash controls.
• Execute the cocktail list accurately, including proper dilution, temperature, glassware, garnish, ice, build method, and presentation; maintain consistency across both outlets.
• Build Spanish-inspired cocktails and classic drinks with fluency in sherry, vermouth, brandy, gin, amaro, aperitifs, citrus, seasonal fruit, herbs, and house preparations.
• Prepare gin tonics with intentional gin selection, tonic, garnish, glassware, ice, and guest-led explanation rather than decorative excess.
• Serve sherry in correct copitas or designated glassware, understand style and service temperature, and make clear recommendations from fino and manzanilla through oloroso, palo cortado, and Pedro Ximénez.
• Deliver informed wine-by-the-glass service, including sparkling wine and cava, Spanish whites and reds, natural/biodynamic selections, and rotating international wines; verify vintages and availability.
• Recommend bottles across price points and styles, recognizing when to invite the manager for rare, allocated, or highly detailed requests.
• Maintain a current understanding of the restaurant's Spanish menu, seasonal pool-bar fare, allergens, and appropriate beverage pairings.
• Engage bar guests with attentive, responsible conversation while maintaining tickets, service wells, bar seats, and restaurant orders without sacrificing speed or accuracy.
• Adapt pool-bar service for weather, sun, wind, guest attire, glass restrictions, hydration needs, and a casual-luxury atmosphere; actively manage responsible service in an outdoor setting.
• Process cash, card, room-charge, comp, and transfer checks accurately; secure inventory, record spills/voids, and follow all alcohol-control procedures.
• Train and direct barbacks during service, maintain pristine wells and backbars, complete inventory or requisitions as assigned, and communicate 86s, shortages, and maintenance needs.
• Greet bar guests immediately, provide water and a thoughtful orientation to the menu, and acknowledge waiting guests with a realistic promise of attention.
• Use guest names only when known and appropriate; protect privacy, especially for hotel guests, solo travelers, public figures, and guests discussing business.
• Match the guest's desired level of engagement-warm and conversational for those who invite it, concise and discreet for those who do not.
• Maintain flawless grooming and a spotless, organized bar; bottles, tools, citrus, and glassware are all visible expressions of the hotel's standards.
• Practice responsible alcohol service with tact, using food, water, pacing, and manager support to keep the guest's dignity intact.

Benefits

• Tipped hourly wage, plus gratuities and/or tip-pool participation in accordance with applicable law and property policy.
• Benefits offered based on average hours worked.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED