Bartender- Mojitos

EOS Hospitality•Key West, FL

3d•Onsite

About The Position

Havana Cabana is a Cuban-inspired waterfront hotel in Old Town Key West. The pool is where everything happens. Our food and beverage program leans on great cocktails, Cuban and Latin cuisines and the kind of laid back energy that fits the island. The property is operated by EOS Hospitality, a national hotel management company with a portfolio of independent and lifestyle hotels.

Requirements

At least 1 to 2 years bartending in a high volume restaurant, hotel, resort, or bar.
Solid working knowledge of classic cocktails, beer, wine basics, and standard bar terminology.
Comfortable using a POS system (Toast).
Florida Responsible Vendor Training (or TIPS / ServSafe Alcohol) and Food Handler Certification at hire or within 30 days of starting.
At least 18 years old.
Strong guest service instincts, maintaining friendliness and efficiency in busy situations.
Ability to read, write, and communicate in English.
Open availability across days, evenings, weekends, and holidays.

Nice To Haves

Prior hotel, resort, pool bar, or tropical destination experience.
Familiarity with Cuban and Caribbean cocktails and the rum category.
Conversational or fluent Spanish.
Banquet, wedding, or private event experience.
Craft cocktail skills (fresh juicing, syrups, infusions, batching, garnish work).
Local Key West knowledge for guest recommendations.

Responsibilities

Greet guests as they walk up to the bar and make them feel welcome, adjusting energy to match the room.
Engage with guests, recommend cocktails and food, and provide local recommendations.
Pay attention to guests by refilling water, pacing drinks, and checking in.
Handle complaints calmly and involve a manager when necessary.
Get to know regulars and remember their drink preferences.
Build every drink to recipe, ensuring consistency in ingredients, pour, and garnish.
Know the menu thoroughly, including beer, wine, spirits, and zero-proof options.
Use measuring tools to ensure accurate pours and manage pour cost.
Suggest premium pours when appropriate and align with guest preferences.
Prepare batches, juices, syrups, and garnishes during opening and slow periods.
Learn new seasonal drinks quickly and provide feedback to F&B leadership.
Card anyone who appears under 35 and check IDs.
Cut off guests who have had too much and inform a manager.
Maintain current Florida Responsible Vendor certification (or TIPS / ServSafe Alcohol equivalent) and food service handler certification.
Follow all applicable federal, state, and local alcohol service laws, as well as Havana Cabana and EOS Hospitality policies.
Open and close checks accurately, applying comps, discounts, and room charges with manager approval.
Process cash, cards, mobile wallets, and room charges cleanly.
Reconcile the drawer and declare tips at the end of each shift.
Report voids, comps, or check adjustments to the manager on duty before leaving.
Keep the bar clean and organized at all times, including the bar top, wells, speed rails, glassware, garnish station, and back bar.
Follow Florida health code and ServSafe standards for sanitation and hand hygiene.
Complete opening, mid-shift, and closing side work.
Monitor inventory levels and inform the bar manager of low stock.
Label, date, and rotate all perishables using the FIFO method.
Maintain the appearance of the pool deck, including the bar, signage, menus, furniture, music, and ambient setup.
Cover scheduled shifts at Flama Cabana, including service bar and guest-facing roles.
Work banquet bars and private events on property, including setup, service, breakdown, and cleanup.
Adapt service style to match the outlet (high energy at Mojitos, refined at Flama Cabana, structured at banquets).
Read Banquet Event Orders (BEOs) before events to understand consumption limits, bar types, and guest counts.
Communicate clearly and respectfully with servers, food runners, kitchen staff, hosts, security, and managers.
Attend pre-shift meetings and pay attention during training.
Embrace new menus and property initiatives.
Assist other bartenders and barbacks during busy periods and help at other stations when needed.
Report safety problems, broken equipment, and guest incidents to the manager on duty immediately.