Job Description

**Position Summary:**

This position is responsible for executing and maintaining all bar functions during restaurant operations. Tasks include prepping ingredients, cutting fruit, stocking product and glassware/equipment, making drinks, pouring beer and wine, using the Point of Sale system to ring out guests and start tabs, and delivering an exceptional guest experience. The bartender will work directly with the Food & Beverage Manager on safe operation of equipment, executing recipes, and following sanitation procedures in accordance with state and federal health codes. The goal is to provide top-quality products and knowledgeable service to guests.

**Job Requirements:**

Excellent communication skills in English, both verbal and written.
Ability to move, lift, carry, push, pull, and place objects up to 50 pounds without assistance.
Frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands and arms required.
Ability to stand and walk for extended periods in indoor/outdoor environments.
Ability to talk, hear, adjust vision in varying lighting, and focus on objects at different distances.
Ability to taste and smell.
Available to work flexible hours, including weekends and holidays; shifts may vary between 9 a.m. and 2 a.m.
Must handle food and beverage products that may contain allergens like dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
Potential exposure to wet/humid conditions, steam, extreme temperatures, and chemicals.
Ability to read measurements accurately and perform basic arithmetic.
Ability to travel to Snowbasin for scheduled shifts.

**Essential Duties and Responsibilities:**

Adhere to employee handbook, resort, and department policies and procedures.
Maintain a positive work environment through courteous and professional communication with guests and coworkers.
Follow all safety, sanitation, and security procedures relevant to the department and property.
Collaborate with the Food & Beverage Director, Executive Chef, and Chef de Cuisine, incorporating sustainability practices into daily operations.
Execute recipes, specifications, and prep lists meticulously.
Professionally take orders and deliver drinks promptly.
Ensure quality and consistency of all beverages.
Follow opening, closing, and cleaning checklists accurately.
Develop strong knowledge of the Point of Sale system.
Stay updated on bartending and beverage trends.
Understand bartending equipment and best practices.
Comply with cash handling policies maintaining 100% accuracy.
Know food and beverage menus, including ingredients and preparation methods, to make recommendations.
Maintain cleanliness and organization of bar and prep areas.
Attend required meetings and trainings.
Promote safety and accident prevention.
Perform other duties as assigned by management.

**Qualifications:**

Minimum 21 years of age.
High school diploma or equivalent.
At least 2 years of bartending experience.
Strong knowledge of service standards, workplace safety, and food safety.
Strong knowledge of beverages including beer, wine, spirits, and cocktails.
Valid Driver’s License.
Utah Food Handler’s Permit.
SIPS & TIPS Certification.

Bartender - Summer 2026

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