Bartender Outlet

RiverPlace Hotel•Portland, OR

28d•Onsite

About The Position

The Bartender is responsible for providing exceptional beverage service and creating a welcoming, engaging experience for guests of RiverPlace Hotel's restaurant and bar. This position prepares and serves alcoholic and non-alcoholic beverages, maintains a clean and organized bar, processes guest transactions accurately, and supports the overall success of the Food & Beverage operation. The ideal candidate is personable, knowledgeable about beverages, attentive to detail, and committed to delivering excellent service in an upscale hotel restaurant environment. The Bartender works collaboratively with restaurant team members and hotel departments to ensure a consistent, high-quality guest experience.

Requirements

High school diploma or equivalent preferred.
Previous bartending or restaurant beverage-service experience preferred.
Experience in an upscale restaurant, hotel, or full-service bar environment is an advantage.
Familiarity with POS systems, cash handling, and beverage inventory procedures preferred.
Must meet applicable minimum age requirements for alcohol service in Oregon.
Must possess or obtain all required permits and certifications within applicable deadlines.
Strong guest service and interpersonal communication skills.
Knowledge of cocktails, spirits, wine, beer, and non-alcoholic beverages.
Ability to prepare beverages accurately and efficiently in a fast-paced environment.
Strong attention to detail, organization, and cleanliness.
Basic math skills and the ability to process transactions accurately.
Ability to remain professional and composed during high-volume service periods.
Sound judgment when handling guest concerns and alcohol-service situations.
Ability to work independently while contributing to a collaborative team.
Willingness to learn new recipes, beverage trends, and hotel service standards.
Ability to stand and walk for extended periods.
Ability to bend, reach, stoop, and move throughout the bar and restaurant.
Ability to lift and carry beverage supplies, cases, kegs, and other materials weighing up to 40 pounds, with or without reasonable accommodation.
Ability to handle glassware, bottles, bar tools, and beverage equipment safely.
Ability to work in an environment with varying noise levels, temperatures, and frequent guest interaction.

Responsibilities

Provide friendly, professional, and attentive service to restaurant guests, hotel guests, and other visitors.
Greet guests promptly, take beverage orders accurately, and make recommendations based on guest preferences.
Maintain knowledge of the beverage menu, including cocktails, wine, beer, spirits, and non-alcoholic selections.
Prepare and serve beverages according to established recipes, presentation standards, and guest specifications.
Engage with guests professionally while maintaining appropriate service pace and awareness of guest needs.
Respond to guest questions, requests, and concerns promptly and involve management when necessary.
Maintain awareness of repeat guests, special occasions, and opportunities to personalize the guest experience.
Prepare classic and specialty cocktails, wine, beer, and other beverages in accordance with hotel standards.
Follow standardized recipes, portion controls, and presentation guidelines to ensure consistency and quality.
Maintain knowledge of beverage ingredients, flavor profiles, garnishes, and appropriate food pairings.
Ensure beverages are served at the proper temperature and presented attractively.
Coordinate with restaurant servers and kitchen team members to support timely and accurate service.
Stay informed about menu changes, seasonal offerings, promotions, and featured beverages.
Follow all applicable laws and hotel policies regarding alcohol service, including verifying identification and refusing service when required.
Set up the bar before service and ensure all required supplies, garnishes, glassware, and equipment are available.
Maintain a clean, organized, and properly stocked bar throughout each shift.
Clean and sanitize bar surfaces, beverage equipment, tools, and service areas in accordance with established procedures.
Restock liquor, beer, wine, mixers, ice, glassware, and other supplies as needed.
Monitor product levels and communicate shortages, spoilage, or equipment issues to management.
Complete opening, closing, and side-work duties according to department checklists.
Ensure proper storage, labeling, rotation, and handling of beverages and perishable garnishes.
Maintain compliance with food safety, sanitation, and workplace safety standards.
Accurately process guest checks, payments, room charges, and other authorized transactions.
Follow established procedures for cash handling, point-of-sale (POS) operations, discounts, and complimentary items.
Reconcile assigned cash drawers and report discrepancies to management.
Monitor beverage usage and assist with inventory counts as assigned.
Follow established portion-control procedures to minimize waste and maintain cost standards.
Report suspected theft, excessive waste, breakage, or inventory discrepancies to management.
Protect guest payment information and maintain confidentiality in accordance with hotel policies.
Work collaboratively with servers, hosts, kitchen staff, and hotel departments to support smooth restaurant operations.
Communicate guest requests, allergies, special accommodations, and service concerns to the appropriate team members.
Assist with restaurant opening and closing duties and other operational responsibilities as needed.
Participate in team meetings, training sessions, and beverage tastings.
Maintain professional communication and a positive attitude during busy service periods.
Support hotel service standards and contribute to a respectful, team-oriented work environment.
Comply with applicable Oregon liquor laws, OLCC requirements, and hotel alcohol-service policies.
Maintain any required Oregon alcohol service permit and food handler certification applicable to assigned duties.
Verify identification when required and assess whether guests may legally be served alcohol.
Refuse alcohol service when legally required and notify a manager when assistance is needed.
Follow food safety, sanitation, chemical handling, and workplace safety procedures.
Report accidents, injuries, guest incidents, and unsafe conditions promptly.
Maintain compliance with hotel policies and applicable federal, state, and local regulations.