Bartender at The Warbler Hotel 2.0

Progressive HR Strategies•New Orleans, LA

3d•Onsite

About The Position

The Bartender interprets The Warbler Hotel’s beverage identity in two settings: the fine-dining Spanish restaurant bar and the upstairs pool bar. The role combines precise beverage preparation and service with attentive, adaptable guest interaction, while protecting premium inventory and maintaining consistent standards across both outlets. The Bartender prepares and serves cocktails, Spanish wines, sherry, vermouth, beer, and other beverages; provides informed recommendations and food pairings; and adapts service to guests’ preferences and the outdoor pool environment. The role also includes station setup and close, accurate order and payment processing, responsible alcohol service, inventory and requisition tasks, and training and direction of barbacks. This position requires evening, late-night, weekend, holiday, private-event, and seasonal outdoor availability, as well as attendance at tastings, recipe trainings, menu rollouts, inventory assignments, and service meetings. Compensation is a $7.25 tipped hourly wage plus gratuities and/or tip-pool participation in accordance with applicable law and property policy. Benefits are offered based on average hours worked.

Requirements

High school diploma or equivalent.
At least two years of bartending experience in a full-service restaurant, hotel, cocktail bar, or comparable high-volume environment.
Demonstrated cocktail technique, beer and wine knowledge, cash/POS accuracy, and responsible alcohol-service judgment.
Availability to work evenings, weekends, holidays, and seasonal outdoor shifts.
Knowledge of classic and contemporary cocktail methods, including stirred, shaken, built, swizzled, thrown, batched, and carbonated drinks; correct ice, dilution, and garnish technique.
Knowledge of sherry styles, vermouth service, Spanish brandy and gin, gin tonic construction, cava, Spanish wine regions, and fundamental global wine vocabulary.
Knowledge of wine-by-the-glass preservation, bottle presentation and opening, sparkling-wine service, basic decanting, cellar-temperature awareness, and allocated-bottle controls.
Pool-bar operational knowledge, including weather-ready mise en place, outdoor service ware, hydration, speed, sanitation, and safe guest-area navigation.
Allergen communication, responsible alcohol service, bar cost awareness, inventory accuracy, and ability to train support staff constructively.
Ability to stand and walk for up to 8–10 hours and bend, reach, squat, lift, shake, stir, and perform repetitive bar movements.
Ability to lift and carry up to 40 pounds and move cases, ice, and kegs using approved equipment and team-lift procedures.
Ability to work around wet floors, broken glass, noise, cold storage, heat, sun, wind, rain, cleaning chemicals, and crowded service areas.
Required availability for evening, late-night, weekend, holiday, private-event, and seasonal pool-bar shifts.

Nice To Haves

Fine-dining, luxury-hotel, rooftop, resort, or pool-bar experience.
Formal beverage education such as WSET, BarSmarts, CMS study, sherry education, or equivalent.
Experience with Spanish wines, aperitifs, rare wines, natural or biodynamic producers, and wine inventory controls.

Responsibilities

Open and close bar stations to approved pars and standards, including stocking, POS setup, sanitation, and cash controls.
Prepare the cocktail list accurately and consistently across both outlets, using correct methods, dilution, temperature, glassware, garnish, ice, and presentation.
Prepare Spanish-inspired and classic cocktails, gin tonics, sherry, and other beverages, and explain selections to guests when appropriate.
Provide informed wine-by-the-glass and bottle service, including sparkling wine, cava, Spanish wines, and rotating international selections; verify vintages and availability.
Recommend bottles across price points and styles and involve a manager for rare, allocated, or highly detailed requests.
Maintain current knowledge of restaurant and pool-bar menus, allergens, and appropriate beverage pairings.
Engage guests attentively and responsibly while managing tickets, service wells, bar seats, and restaurant orders accurately and efficiently.
Adapt pool-bar service to weather, guest attire, glass restrictions, hydration needs, and outdoor safety considerations.
Process cash, card, room-charge, comp, and transfer checks accurately; secure inventory, record spills and voids, and follow alcohol-control procedures.
Train and direct barbacks during service; maintain clean and organized wells and backbars; complete assigned inventory or requisitions; and communicate shortages, 86s, and maintenance needs.
Greet guests promptly, offer water and menu orientation, acknowledge waiting guests, and adjust communication to their preferences while protecting privacy.
Maintain grooming and bar presentation standards and practice responsible alcohol service with tact.
Attend tastings, recipe trainings, menu rollouts, inventory assignments, and service meetings.