Miramar Beach Bar - Bartender

Rosewood Hotel Group; United States; On-site; USD 19,207 - 27,355; Part time

Job summary

Rosewood Hotel Group is seeking a seasonal bartender for the Miramar Beach Bar. As a bartender, you will ensure overall guest dining experience, making and serving beverages while maintaining the restaurant area.

The ideal candidate has at least two years of experience in bartending, knowledge of liquor brands, and strong guest service skills. Certification in Food Handling and Beverage Service is required.

Qualifications

• Minimum of 2 years of experience as a bartender.
• Must be 21 years of age to pour alcoholic beverages.
• Knowledge of all liquor brands and non-alcoholic selections.

Responsibilities

• Maintain knowledge of menu items, prices, and preparation methods.
• Serve food courses and beverages to guests following standards.
• Handle guest complaints to ensure satisfaction.

Skills

Attention to detail

Speed and accuracy

Coordination

Guest service skills

Education

High School Diploma

Valid Food Handler Certification

Valid Responsible Beverage Service Certification

Job description

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Job Summary

Rosewood Miramar Beach, a Rosewood Hotel, is seeking a seasonal bartender for the Miramar Beach Bar. The bartender will be responsible for the overall guest dining experience within the restaurant outlet, including making and serving alcoholic and non‑alcoholic beverages, handling food orders, collecting payments, and maintaining the restaurant area and equipment.

Essential Duties & Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set‑up and dress code of the restaurant.
• Maintain complete knowledge of all liquor brands, beers and non‑alcoholic selections, correct glassware, and garnishes in the restaurant.
• Maintain knowledge of the characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Maintain complete knowledge of VIPs as determined by Hotel & Club Members.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Maintain complete knowledge of P.O.S. and manual systems.
• Complete opening side duties as assigned:
  • Check quality and amount of all restaurant stock and supplies using checklist.
  • Fold napkins.
  • Requisition all necessary supplies and transport from storeroom to restaurant.
  • Set tables according to service standards.
  • Set up all bar condiments and beverages according to service standards.
  • Ensure a sufficient supply of all bar ware for service.
  • Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
  • Set upside station with supplies and equipment.
  • Set up and check all equipment needed for bar service.
• Follow up on special arrangements to ensure compliance with such arrangements.
• Communicate any meal requirements and special requests to the kitchen.
• Check storage areas for proper supplies, organization, and cleanliness.
• Open and serve wine/champagne bottles in accordance with departmental standards.
• Serve all food courses and non‑alcoholic beverage items to the guest in accordance with departmental standards.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Handle guest complaints following the six‑step procedure and ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
• Adhere to payment, cash handling and credit policies/procedures.
• Collect and report tips at the end of the assigned shift.
• Complete closing side duties:
  • Properly store all reusable goods.
  • Breakdown all goods as specified in departmental standards.
  • Clean all equipment as assigned in the side duties.
  • Restock items for next service.
  • Marry and stock all condiments.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

Technical Skills & Knowledge

• Knowledge and ability to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow‑up; clear thinker; remain calm and resolve problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co‑workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Ability to maintain good coordination; transport cases of received goods to the workstation; work an 8‑12‑hour shift in hot, noisy, and sometimes closed conditions.
• Ability to work with all products and food ingredients involved; use all senses to ensure quality standards are met.
• Ability to differentiate dates; operate, clean, and maintain all equipment required in job functions.
• Ability to comprehend and follow recipes; perform job functions with minimal supervision; work cohesively with co‑workers as part of a team.

Language

Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co‑workers.
• Kitchen environment – constantly exposed to heat, high cold, slippery surfaces, and appliances such as stove, oven, dishwasher, cooking top, as well as cleaning tools.

Qualifications

• High School Diploma or an equivalent combination of education and work‑related experience.
• Valid Food Handler Certification.
• Valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID.
• Minimum 21 years of age to pour alcoholic beverages.

Experience

• Minimum two years’ experience as a bartender.
• Hotel operational exposure (i.e., F&B) preferred.
• Experience with a luxury or ultra‑luxury property or brand preferred.

Compensation

The pay scale for this position is $16.90 per hour plus tips. This is the pay range for this position that the hotel reasonably expects to pay.