Bartender - Orchid Room (PT)

Pier Sixty Six•Fort Lauderdale, FL

About The Position

Pier Sixty-Six Resort is seeking a seasoned, well-rounded Bartender to join the Pier Sixty-Six Club team at the Orchid Room. Reporting to the Orchid Room outlet General Manager, the Bartender supports service at the resort’s pool bars. This is a high-volume role requiring a passion for mixology, personalized service, and guest engagement. The Bartender prepares and serves beverages and food, maintains the bar and its supplies, processes transactions, and helps deliver exceptional guest experiences while adhering to resort, health department, and departmental standards.

Requirements

Energetic, enthusiastic, and motivated.
Able to speak, comprehend, read, and write English.
Effective communication skills, including clear and professional communication and effective listening.
Ability to implement and uphold service standards.
Ability to prioritize and organize work assignments.
Ability to interact with resort associates and guests.
Ability to work effectively in stressful, high-pressure situations.
Must be TIPS certified or obtain certification within 30 days of hire.
Must have a current Food Handlers card.
Knowledge of classic cocktails, wines, spirits, and beers.
Ability to stand or walk for extended periods and maintain stamina and attention to detail during extended shifts.
Ability to frequently bend, stoop, kneel, reach, stretch, and perform repetitive movements.
Ability to lift, carry, push, and pull items up to 40 pounds, with assistance when necessary.
Ability to safely handle knives, bar tools, glassware, beverage equipment, and other utensils.
Ability to operate POS systems, beverage equipment, and other electronic devices.
Ability to maintain balance and coordination while working behind the bar and carrying beverage trays.
Ability to work in indoor and outdoor bar areas, warm environments, and refrigerated storage areas.
Ability to move safely through bar, service, storage, and guest areas while carrying beverages and supplies.
Ability to maintain visual attention to beverage preparation, presentation, guest orders, and POS transactions, and to hear and communicate clearly in a busy bar environment.

Nice To Haves

Sommelier certification.
Previous bartending experience in a professional setting.
High school diploma or GED.
Some college experience or a degree.

Responsibilities

Prepare alcoholic and non-alcoholic beverages for guests, following drink recipes and using a jigger for accurate measurement.
Assess guest needs and preferences and provide personalized recommendations.
Stock and maintain the bar area to resort and health department standards.
Provide an exceptional and memorable guest experience by welcoming and acknowledging guests, anticipating their needs, checking on satisfaction, and thanking them.
Serve food courses and alcoholic beverages to guests seated at the bar.
Set up the bar according to Pier Sixty-Six five-star standards; prepare fruit and garnishes; and maintain an organized, clean work area.
Maintain knowledge of specialty cocktails, liquor brands, beers, non-alcoholic selections, glassware, and garnishes.
Participate in ongoing and updated training on professional development, bar operations, and menu items.
Notify supervisors promptly about product shortages or out-of-stock items.
Maintain working knowledge of draft beer systems and properly change kegs.
Answer questions about menu selections and drinks from servers and guests.
Communicate with the kitchen about menu questions, wait times, recooking orders, and product availability.
Record transactions accurately and promptly in the POS system; present accurate checks, process payments, handle cash banks properly, and transfer checks promptly when guests move sections.
Maintain cleanliness of work areas, china, glassware, and the general property throughout the day.
Complete closing duties, including restocking items to par levels and turning off lights.
Maintain a clean, professional appearance and comply with resort grooming, dress, and uniform standards.
Develop positive working relationships, support team goals, and communicate effectively with peers, management, kitchen, and front-of-house employees.
Notify a manager or supervisor promptly about suspicious identification cards or intoxicated guests.
Assist supervisors with inventory duties.
Adhere to departmental policies and procedures, resort service standards, and the Team Member Handbook policy on sexual harassment and hostile work environments.
Perform other related or assigned duties to support departmental operations and exceptional guest service.