Bartender - Orchid Room (PT)

CoralTree Hospitality•Fort Lauderdale, FL

3d•Onsite

About The Position

Pier Sixty-Six Resort is seeking a Bartender for the Orchid Room and Pier Sixty-Six Club team. Reporting to the Orchid Room outlet General Manager, the Bartender supports service at the resort’s pool bars in a high-volume environment, with an emphasis on mixology, personalized service, and guest engagement. The role prepares and serves alcoholic and non-alcoholic beverages and food, maintains bar standards and cleanliness, processes transactions, and helps deliver memorable guest experiences. The position also involves ongoing training, teamwork, and adherence to resort policies and service standards.

Requirements

Must be able to speak, comprehend, read, and write English.
Must have effective communication skills and the ability to implement and uphold service standards.
Ability to prioritize and organize work assignments and interact with resort associates and guests.
Ability to work effectively in stressful, high-pressure situations.
Must be TIPS certified or become certified within 30 days of hire.
Must have a current Food Handlers card.
Must be able to stand or walk for extended periods.
Ability to lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance, as specified in the responsibilities.

Nice To Haves

Sommelier certification.
High school diploma or GED.
Some college experience or a degree.
Previous bartending experience in a professional setting.
Knowledge of classic cocktails, wines, spirits, and beers.

Responsibilities

Prepare alcoholic and non-alcoholic beverages for guests and serve food courses and beverages to guests at the bar.
Assess customer needs and preferences, make personalized recommendations, and answer questions about menu selections and drinks.
Set up, stock, organize, and maintain the bar according to resort, health department, and five-star standards.
Prepare fruit and garnishes and maintain knowledge of specialty cocktails, liquor brands, beers, non-alcoholic selections, glassware, and garnishes.
Follow prescribed pouring procedures and recipes, using a jigger for accurate measurements without recipe deviations.
Provide attentive guest service, check on guest satisfaction, anticipate and address service needs, and thank guests with genuine appreciation.
Record transactions accurately in the POS system, present accurate checks, process payments, handle cash banks properly, and transfer checks when guests move sections.
Communicate with the kitchen and colleagues about menu questions, wait times, recooking orders, and product availability.
Notify supervisors of product shortages and out-of-stock items, suspicious identification, or intoxicated guests.
Complete closing duties, including restocking to par levels and turning off lights.
Assist supervisors with inventory duties and participate in bar, menu, and professional development training.
Maintain a clean and professional appearance and keep work areas, service items, and the immediate work area clean.
Follow departmental policies, resort grooming and uniform standards, and workplace conduct policies.
Communicate effectively and professionally, listen actively, and maintain positive working relationships while supporting team goals.
Perform other reasonable duties as assigned to support departmental operations and guest service.