Part-Time: Bartender/Barista-Hotel Valley Ho

Pyramid Global Hospitality•Scottsdale, AZ

About The Position

The Bartender at Hotel Valley Ho is responsible for delivering memorable hospitality through genuine, personable connections and engaging service from guests’ initial greeting through their departure. The role involves understanding guest needs and preparing beverages accurately and in a timely manner in a fast-paced setting. The Bartender maintains the bar’s setup and supplies, guides guests through the beverage menu, takes and enters accurate orders, prepares and presents drinks according to standard recipes and portion controls, and completes guest checks and payments. The position works collaboratively with restaurant servers and kitchen and bar staff, helps resolve guest concerns, and secures beverages, food, equipment, cash drops, and the bank at closing.

Requirements

Current bartender certification or appropriate license.
Two to four years of bartender experience.
Knowledge of wine, beer, cocktails, and spirits.
Ability to work under pressure in a fast-paced environment.
Excellent communication skills.
Engaging and welcoming personality.
Ability to describe and sell beverages.
Passion for creating an exceptional guest experience.

Nice To Haves

Knowledge of the latest mixology trends.

Responsibilities

Greet guests as they arrive or move about the bar area.
Maintain proper and adequate daily bar setup.
Guide guests through the beverage menu using descriptive selling.
Take orders accurately and confirm special requests.
Understand the bar’s offerings and details to enhance guest conversations.
Work collaboratively with restaurant servers and kitchen and bar staff.
Assist guests with concerns and guide them toward satisfactory resolutions.
Present bills accurately and in a timely manner.
Requisition and stock beer, wine, and spirits.
Maintain stock and cut and store fresh fruit and vegetable garnishes, juices, and other perishables daily to ensure product quality.
Mix, garnish, and present drinks according to standard ingredient recipes and portion controls.
Enter orders into the point-of-sale register and create a check for each guest.
Lock up and store beverages, food, and equipment; deposit cash drops and secure the bank.