Bartender Supervisor

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles:

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Position Summary

The Bartender Supervisor supports the planning and daily operation of the bar, leads and coaches bar team members, and helps ensure efficient, accurate, and welcoming beverage service. The position prepares and serves beverages using approved recipes and portion standards, maintains bar readiness and inventory, and upholds property service, safety, sanitation, and responsible alcohol service requirements.

Essential Duties and Responsibilities

Lead day-to-day bar operations by coordinating workflow, communicating priorities, reviewing work assignments, and helping maintain appropriate service coverage. Provide on-the-job guidance and training, and share performance feedback with management as requested.

Prepare and serve cocktails, specialty drinks, beer, wine, and nonalcoholic beverages for guests and service staff. Follow standard recipes, presentation requirements, and portion-control practices.

Create a welcoming, energetic, and professional guest experience. Describe beverages, make recommendations, accommodate special requests and dietary needs when possible, and promote food and beverage offerings in a guest-focused manner.

Open, set up, maintain, and close the bar according to standard operating procedures. Requisition and stock liquor, beer, wine, juices, soft drinks, garnishes, condiments, and glassware; monitor product levels and reduce waste.

Complete or oversee required opening and closing inventory counts, requisitions, shift paperwork, and other operating records. Report discrepancies, shortages, equipment concerns, and maintenance needs to management.

Handle cash, charge, room, and credit card transactions accurately and in accordance with company procedures. Balance the bank at the end of the shift and calculate tip-outs as required.

Follow food handling, sanitation, TIPS and alcohol awareness, health department, and company requirements. Do not serve alcoholic beverages to minors or visibly intoxicated persons; promptly involve management when service or guest behavior concerns arise.

Resolve guest concerns within the scope of authority and refer matters requiring additional support to management. Notify the supervisor and/or Security of unusual events, missing items, suspected theft, or disruptive behavior.

Maintain a clean and orderly bar area, including clearing and cleaning glassware, wiping surfaces, disposing of waste, and keeping storage and work areas organized.

Follow safety policies and procedures, wear required non-slip, oil-resistant footwear, and use assigned personal protective equipment (PPE). Report unsafe conditions, accidents, defective or ill-fitting PPE, and damaged equipment. Follow the hotel HAZMAT program and review current safety data sheets (SDS/MSDS) as applicable.

Report to work as scheduled, on time and regularly. Complete required training and other duties related to the role as assigned to meet business needs.

Qualifications

Three years of bartending experience, preferably in a hotel, resort, or club. Prior lead or supervisory experience is preferred.

Ability to guide, mentor, and train team members in ways that support service standards and guest satisfaction.

Strong knowledge of beverage preparation, wines, beers, spirits, bar service, guest relations, and applicable menus and service standards.

Excellent communication and customer service skills, with the judgment and discretion to address guest concerns and handle sensitive information professionally.

Ability to perform basic arithmetic, use a point-of-sale (POS) system and telephone, and complete inventory and shift paperwork accurately.

Ability to remain organized, attentive, and calm while handling multiple tasks, busy service periods, guest concerns, or emergencies; able to work independently and as part of a team.

Ability to read and understand safety rules, operating instructions, and procedure manuals. Must be able to speak, read, write, and understand English sufficiently to follow instructions and communicate with guests. Spanish bilingual skills are preferred.

Availability to work varying schedules, including weekends, holidays, and alternate shifts, based on hotel business needs.

Must be at least 21 years of age to serve alcoholic beverages. Must complete required TIPS (Training for Intervention Procedures) alcohol awareness certification as scheduled. Must hold a current Food Handler Card or be able to obtain one within 30 days of employment.

Knowledge of applicable health standards and federal, state, and local laws, ordinances, regulations, and company policies concerning service of alcohol to minors and intoxicated patrons.

Maintain a clean appearance and professional demeanor; complete required training as scheduled.

Physical Demands and Work Environment

The role regularly requires standing and walking for sustained periods, working at a quick pace, and moving among simultaneous activities. Duties involve frequent reaching, grasping, talking, listening, carrying, and close visual attention to beverage labels, identification cards, glassware, and POS transactions. The position may require stooping, kneeling, crouching, tasting beverages, and pushing or pulling carts or furniture. Lifting is regularly required to set up and restock the bar and serve food and beverages, including exerting up to 50 pounds occasionally, up to 20 pounds frequently, and up to 10 pounds constantly.

The work environment may include indoor and outdoor areas, hot and refrigerated spaces, loud voices or music, crowded or narrow work areas, slick floors, hot glassware or plateware, sharp objects, moving equipment, cleaning chemicals, fumes, odors, dust, and fruit handling during garnish and beverage preparation. These requirements describe the role; reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Additional Information

This job description is not intended to include every duty. Team Members may perform other related duties as needed to meet the ongoing needs of the organization. Management may add, modify, change, or rescind work assignments and make reasonable accommodations as needed.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above represent the knowledge, skills, and abilities required for the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job description is not a contract of employment. Employment is at-will, and the terms and conditions of employment may be changed in accordance with applicable law and company policy.

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We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.