Mixologist

POSITION OBJECTIVE

We are seeking an energetic, creative, and experienced Mixologist / Bartender to join our team at our premier golf resort. This position is responsible for providing exceptional beverage service to resort guests, members, and event attendees while helping develop, implement, and maintain an elevated resort-wide beverage program.

ESSENTIAL JOB FUNCTIONS

• Prepare and serve alcoholic and non-alcoholic beverages according to established recipes and resort standards.
• Provide outstanding guest and member service in a professional and engaging manner.
• Develop seasonal cocktails, specialty beverages, and creative beverage offerings.
• Assist with recipe costing, menu development, product selection, and beverage program enhancements.
• Develop standardized recipes, specifications, and procedures to ensure beverage consistency across resort outlets.
• Train and educate bartenders and service teams on cocktail preparation, spirits knowledge, proper techniques, presentation, responsible alcohol service, and resort beverage standards.
• Conduct ongoing beverage training, tastings, and educational sessions for the team.
• Monitor inventory levels and assist with ordering, product selection, cost control, and inventory analysis.
• Maintain cleanliness, organization, and proper sanitation of all bar areas.
• Ensure compliance with all alcohol service laws and company policies.
• Support banquet functions, golf tournaments, member events, and special resort events as needed.
• Perform administrative and office-related beverage management duties when assigned.
• Work collaboratively with Food & Beverage leadership to continuously improve the overall beverage experience.
• Perform any additional duties as necessary and assigned.

EDUCATION/EXPERIENCE

High school or equivalent education required. Bachelor's Degree preferred. Previous experience in F&B Division-wide operations required.

REQUIREMENTS

• Previous professional bartending and mixology experience required.
• Demonstrated background in craft cocktails, spirits, and beverage program development required.
• Previous experience training, coaching, or educating bartenders and service teams strongly preferred.
• Strong knowledge of spirits, wine, beer, cocktail preparation, and modern mixology techniques.
• Experience with recipe development, beverage costing, inventory management, and menu development preferred.
• Strong presentation skills.
• Excellent customer service skills with the ability to interact professionally with resort guests and members.
• Strong organizational and time-management skills.
• Ability to work evenings, weekends, holidays, tournaments, and special events.
• Responsible alcohol service certification preferred, ability to obtain and maintain certification is required.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.

PHYSICAL DEMANDS

• May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form to deal with problems involving several concrete variables in standardized situations.
• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour at a time or more.
• Must be able to sit at a desk for up to 4 hours per day.
• Must be able to stand and/or walk for 8+ hours per day.
• Must be able to bend, stoop, squat and lift up to 40 lbs. on a regular basis and occasionally lift up to 75 lbs.
• Requires grasping, writing, typing, standing, sitting, walking, bending, climbing, repetitive motions, listening and hearing ability and visual acuity.
• Talking and hearing occur in the process of communicating with others.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate all necessary equipment such as cutlery used in the preparation of garnishes.

WORK ENVIRONMENT

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from peers.
• Must be able to change activity frequently and cope with interruptions.
• Must be willing comply with all reasonable work instruction, Company policies and departmental procedures, as well as proper requests or instructions given by your Supervisor or other Management Personnel.