Terrace Patio Bartender (Seasonal)

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Job Summary –

To give the proper service & guest satisfaction in the levels of the quality standards of the operation according to the Standards Manual of the outlet which has been set by the management of the F&B Dept. To be fully conversant with all services offered by the hotel as well as have an understanding and knowledge of all food and beverage items served. Uses hospitality in dealing with guests. Performs duties in a pleasant conscientious and professional manner. The Seasonal Bartender is responsible for curating a refined yet approachable beverage experience on the restaurant patio. This role focuses on the preparation and service of cocktails, wines, and Champagne, while delivering elevated and personalized hospitality.

Essential Duties and Responsibilities

(Key Activities)

• Prepare and serve cocktails, wines, and Champagne with precision, consistency, and attention to presentation standards
• Maintain comprehensive knowledge of all beverage offerings, including classic and signature cocktails, spirits, wine list, and seasonal features
• Ensure the bar and surrounding service areas are fully set, stocked, and impeccably clean prior to service; complete all opening and closing duties
• Maintain proper mise en place, including garnishes, glassware, ice, and bar tools to support efficient service
• Engage with guests in a warm, confident, and professional manner; provide recommendations and guide the beverage experience based on guest preferences
• Collaborate closely with patio servers to ensure seamless, timely, and accurate beverage service
• Execute high-volume service periods while maintaining quality, consistency, and composure in a fast-paced environment
• Monitor ticket flow and prioritize orders to support both bar guests and patio dining service
• Practice responsible alcohol service in accordance with TABC regulations and company standards
• Verify guest identification as required and ensure compliance with all Texas liquor laws
• Maintain accurate cash handling and point-of-sale transactions; ensure all checks are correct prior to closing
• Monitor inventory levels, communicate shortages, and assist with restocking and requisitions as needed
• Uphold cleanliness, organization, and safety standards at all times, including adherence to sanitation and hygiene protocols
• Communicate guest feedback, preferences, and operational opportunities to management
• Act as a brand ambassador, delivering a polished, engaging, and memorable bar experience aligned with the restaurant’s positioning
• Required Skills – General Skills
  Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving 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.
  Technical Skills
  • Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8–12-hour shift in hot, noisy and sometimes close conditions.
  • Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met
  • Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
  • Ability to comprehend and follow recipes; ability to perform job functions with minimal supervision; ability to 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 25 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 to their understanding.
  • Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as cleaning tools.
  • Patio Environment – exposure to warm and humid outdoor space for long period of time during Spring and Summer time and cold weather during Winter season.
  • 
    Experience & Qualifications
  • Minimum 1 year of food & beverage in a similar position in a well-established hotel.
  • Hotel operational exposure (i.e., F&B) preferred
  • Experience with a luxury or ultra-luxury property or brand preferred
  • Must have current and valid Food Handler’s card + TABC card