Bartender - Winter 2026-2027

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.