Bartender

Hotel Saint Vincent•New Orleans, LA

30d•Onsite

About The Position

The Bartender is an extension of the restaurant and is expected to provide the same service standards and genuine hospitality as the servers on the floor. The role focuses on ensuring guests enjoy their experience through fast, friendly, honest, and attentive service. Bartenders welcome and assist guests, prepare and serve alcoholic and non-alcoholic drinks according to standard recipes, process orders and payments, track drinks and open tabs, and maintain a clean, stocked, and attractive bar. The position requires strong menu knowledge, awareness of guest needs and intoxication, and effective teamwork with other personnel.

Requirements

At least 1 year of bartending experience.
Strong verbal and written communication skills.
Excellent customer service and people skills.
Active TABC and ServSafe certifications.
Ability to stay calm and work efficiently under pressure.
Ability to prioritize duties and manage time effectively.
Ability to stand for prolonged periods during each shift.
Ability to lift up to 25 pounds at a time.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Follow rules for checking identification and serving guests in compliance with federal law, including guests who may be underage or intoxicated.
Welcome guests enthusiastically and remain aware of tone and body language.
Help guests feel appreciated and cared for through attentive service.
Work with others to keep all areas clean and stocked to company standards.
Mix, garnish, and serve alcoholic and non-alcoholic drinks according to standard recipes using a jigger.
Enter drink orders into the computer immediately after preparing them and collect payment from guests.
Maintain a strong understanding of the menu and food offerings.
Count drinks served and track open bar tabs.
Anticipate guests’ needs, watch for guest signals, and acknowledge guests while they wait for assistance.
Serve alcohol while remaining aware of guests’ state of intoxication.
Perform other duties as assigned.
Stay organized and think and act quickly while maintaining composure.
Work as a team with all personnel to support an effective atmosphere and efficient food and beverage service.
Arrange bottles and glasses attractively, with labels facing guests when bottles are visible.
Wash and sterilize stemware, mixing tools, and surfaces.
Use guest-sensitive timing.