Bartender - Winter 2026-2027

Three Forks Ranch; Savery (WY); On-site; USD 21,000 - 34,000; Full time

Job summary

Three Forks Ranch is seeking a Bartender to provide exceptional beverage service both at the bar and on the dining floor, collaborating with lodge and culinary teams to ensure a flawless guest experience.

The role emphasizes knowledge of wines, beers, cocktails, and spirits, along with maintaining a pristine bar and professional demeanor in a luxury hospitality setting.

Qualifications

• Must be 21 years of age or older.
• Previous bartending and service experience preferred.
• Strong knowledge of wine, beer, cocktails, and spirits.
• Excellent guest service and communication skills.
• Professional appearance and demeanor.
• Ability to work in a fast-paced luxury hospitality environment.
• TIPS or equivalent alcohol service certification preferred.

Responsibilities

• Prepare and serve alcoholic and non-alcoholic beverages according to established recipes and standards.
• Provide attentive, professional table service during serving shifts.
• Greet guests warmly and anticipate guest needs.
• Demonstrate thorough knowledge of food menus, wine, spirits, beer and specialty beverages.
• Verify age requirements and serve alcohol responsibly.
• Maintain a clean, organized, and fully stocked bar at all times.
• Complete opening, closing, inventory, stocking, and cleaning responsibilities.
• Maintain an accurate bar inventory and communicate product needs promptly.
• Work closely with the culinary team to ensure timely and accurate food and beverage service.
• Maintain professional appearance, conduct, and communication at all times.
• Assist with private events, special functions, and other food and beverage operations as assigned.

Skills

Guest service

Communication

Multitasking

Professional appearance

Wine/spirits knowledge

TIPS certification

Job description

Position Summary

The Bartender is responsible for providing exceptional food and beverage service while creating a professional, welcoming, and consistent guest experience. This position works both behind the bar and on the dining room floor as a Lodge Server, depending on operational needs.

The Bartender prepares and serves beverages according to the Three Forks Ranch standards, maintains a clean and organized bar, provides attentive table service when assigned, and works closely with the culinary and lodge teams to ensure an exceptional guest experience.

Reports To

Food & Beverage Manager or designated supervisor

Key Responsibilities

• Prepare and serve alcoholic and non-alcoholic beverages according to established recipes and standards.
• Provide attentive, professional table service during serving shifts.
• Greet guests warmly and anticipate guest needs.
• Demonstrate thorough knowledge of food menus, wine, spirits, beer and specialty beverages.
• Verify age requirements and serve alcohol responsibly.
• Maintain a clean, organized, and fully stocked bar at all times.
• Complete opening, closing, inventory, stocking, and cleaning responsibilities.
• Maintain an accurate bar inventory and communicate product needs promptly.
• Work closely with the culinary team to ensure timely and accurate food and beverage service.
• Maintain professional appearance, conduct, and communication at all times.
• Assist with private events, special functions, and other food and beverage operations as assigned.

Qualifications

• 21 Years of Age or Older - required
• Previous bartending and service experience preferred.
• Strong wine, beer, cocktail, and spirits knowledge.
• Excellent guest service and communication skills.
• Professional appearance and demeanor.
• Strong organizational and multitasking abilities.
• Ability to work efficiently in a fast-paced luxury hospitality environment.
• TIPS or equivalent alcohol service certification preferred.

Performance Standards

Success in this position is measured by:

• Exceptional guest service.
• Consistent beverage quality and presentation.
• Accurate and efficient food and beverage service.
• Cleanliness and organization of the bar and dining areas.
• Inventory control and responsible product use.
• Professional appearance and conduct.
• Reliability, teamwork, and communication.