Bartender

The Observatory Sun Valley, A Viceroy Resort; Ketchum (ID); On-site; USD 30,000 - 50,000; Full time

Job summary

The Observatory Sun Valley, A Viceroy Resort, is seeking a Bartender to deliver exceptional beverage service while maintaining cleanliness and organization in bar areas. This role requires a high school diploma or equivalent, excellent communication skills, and the ability to stand for long periods.

The ideal candidate will be attentive, friendly, and maintain responsible alcohol service while supporting various food & beverage outlets throughout the resort. Flexibility in scheduling is essential.

Qualifications

• High School diploma or equivalent and/or experience in hotel or a related field preferred.
• Flexible and long hours sometimes required.
• Ability to stand during entire shift.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

Responsibilities

• Prepare and serve beverages, cocktails, wine, beer, and specialty drinks.
• Provide attentive, personalized, and professional beverage service to guests.
• Maintain bar areas, service stations, and storage areas clean and organized.
• Follow all local and state liquor laws and practice responsible alcohol service.

Skills

Effective Communication

Attention to Detail

Multitasking

Customer Service

Education

High School diploma or equivalent

Job description

Bartender – Viceroy Hotels & Resorts – Sun Valley, Idaho

The property offers 73 guest rooms and 12 single-level penthouse residences, all with sweeping views of Idaho’s Rocky Mountains. Guests and owners will enjoy an elevated level of personalized service and an extensive amenity suite, including a 5,700-square-foot full‑service spa, a 1,500-square-foot fitness center, six treatment rooms, an indoor thermal pool, cold plunge, sauna, and steam rooms. A state‑of‑the‑art rooftop observatory and outdoor terrace bar will provide unobstructed access to the Central Idaho Dark Sky Reserve, the first designated preserve of its kind in the U.S. and one of only 12 globally.

The Bartender is responsible for the complete setup, service, cleanliness, and operation of assigned bar areas while delivering exceptional beverage service and elevated guest experiences aligned with Viceroy standards. This role prepares and serves beverages and cocktails according to established recipes and presentation standards while ensuring quality service, guest satisfaction, and proper liquor controls. Bartenders are expected to support multiple food & beverage outlets throughout the resort, including restaurant, lounge, pool, banquet, and special event operations, with scheduling and outlet assignments flexing based on business demands and operational needs.

Responsibilities

• Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Set up, stock, and maintain assigned bar areas according to operational and presentation standards.
• Prepare and serve beverages, cocktails, wine, beer, and specialty drinks according to established recipes and luxury presentation standards.
• Provide attentive, personalized, and professional beverage service to guests throughout all assigned outlets.
• Maintain strong knowledge of menus, cocktails, wine, spirits, beer, and outlet offerings.
• Ensure bar areas, service stations, and storage areas remain clean, organized, sanitized, and presentation‑ready throughout service.
• Accurately process guest orders and payments through the POS system while following all cash handling procedures.
• Maintain proper liquor controls, inventory awareness, and operational standards throughout each shift.
• Follow all local and state liquor laws and practice responsible alcohol service at all times.
• Monitor guest alcohol consumption and professionally address intoxicated guests when necessary.
• Support banquet, pool, lounge, restaurant, and special event operations as business demands require.
• Assist with opening, closing, breakdown, restocking, and side work responsibilities.
• Respond promptly and professionally to guest concerns, service requests, and operational issues.
• Maintain knowledge of hotel services, amenities, and resort offerings to enhance the guest experience.
• Utilize proper communication and teamwork to support seamless food & beverage operations across all outlets.
• Follow all food safety, sanitation, safety, and operational procedures.
• Attend required meetings, trainings, and departmental lineups.
• Maintain regular attendance, punctuality, professional appearance, and grooming standards.
• Ensure overall guest satisfaction through professionalism, attention to detail, and service‑focused interactions.
• Perform other duties as assigned by management.

Qualifications

• High School diploma or equivalent and/or experience in hotel or a related field preferred.
• Flexible and long hours sometimes required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service‑oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to cross‑train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.