Bartender- Mojitos

About The Property

Havana Cabana is a Cuban inspired waterfront hotel in Old Town Key West. The pool is where everything happens. Our food and beverage program leans on great cocktails, Cuban and Latin cuisines and the kind of laid back energy that fits the island. The property is operated by EOS Hospitality, a national hotel management company with a portfolio of independent and lifestyle hotels.

You will spend most of your shifts behind the bar at Mojitos, our pool bar. It is busy, it is social, and it sets the tone for a guest’s entire stay. When the schedule needs it, you will also pick up shifts at Flama Cabana, our Cuban‑inspired cigar bar, and potentially with banquets and private events on property. We need someone who can move fast without losing the warmth.

You know your way around a mojito and a daiquiri. You can keep the bar clean and stocked while still making every guest feel like the most important person at the pool. If you have worked a high volume hotel or resort bar before, this will feel familiar.

• Greet guests as they walk up to the bar. Make them feel welcome. Read the room and adjust your energy to match.
• Talk to people. Recommend a cocktail you actually like. Point them toward something good from the Floridita Food Truck. If they ask where to eat in town, give them a real answer.
• Pay attention to your guests. Refill water, pace drinks, check in. Know when someone wants conversation and when they want to be left alone.
• Handle complaints calmly. Pull in a manager when that is the right call.
• Get to know the regulars. Remember what they drink.

• Build every drink to recipe. Same ingredients, same pour, same garnish, every time.
• Know the menu cold. Beer, wine, spirits, zero proof. Be able to answer any question without stalling.
• Use measuring tools including a jigger, cups or spoons to always hit the spec. Pour cost matters.
• Suggest the premium pour when it actually fits the guest. Do not push it when it does not.
• Get your batches, juices, syrups, and garnishes prepped during opening and any slow stretches. You will not have time once it gets busy.
• When the menu changes seasonally, learn the new drinks fast and tell the F&B leadership team what is working and what is not.

• Card anyone who looks under 35. Do not guess. Check the .
• Cut off guests who have had too much. Tell a manager. Hold the line on the call.
• Keep your Florida Responsible Vendor certification (or TIPS / Serv Safe Alcohol equivalent), as well as food service handler certification current the whole time you work here. If you do not have it at hire, you have 30 days to get it.
• Follow every applicable federal, state, and local alcohol service law, plus all Havana Cabana and EOS Hospitality policies.

• Open and close every check accurately. Apply comps, discounts, and room charges only with manager approval.
• Process cash, cards, mobile wallets, and room charges cleanly.
• Reconcile your drawer and declare tips at the end of every shift.
• Tell the manager on duty about any voids, comps, or check adjustments before you leave.

• Keep the bar clean and organized at all times. Bar top, wells, speed rails, glassware, garnish station, back bar. All of it.
• Follow Florida health code and Serv Safe standards on sanitation and hand hygiene.
• Do your opening, mid shift, and closing side work. Do not leave it for the next bartender.
• Check pars and tell the bar manager what is getting low before you actually run out.
• Label, date, and rotate every perishable. FIFO, no exceptions.
• Keep the pool deck looking right. Bar, signage, menus, furniture, music, ambient setup.

• Cover scheduled shifts at Flama Cabana, both service bar and guest facing.
• Work banquet bars and private events on property. Set up the portable bar, run it, break it down, clean up.
• Match your style to the outlet. Mojitos is high energy and casual. Flama Cabana is a little more refined and conversational. Banquets are structured, and you stay out of the way of the event.
• Read the BEO before every event. Know your consumption limits, host bar versus cash bar, and guest count before you start pouring.

• Communicate with servers, food runners, the kitchen, hosts, security, and managers. Be clear and respectful.
• Show up to pre shift. Pay attention during training. Get on board with new menus and property initiatives.
• Help out other bartenders and barbacks when it gets slammed. Jump on a different station when you are needed there.
• Report safety problems, broken equipment, and guest incidents to the manager on duty right away.

• At least 1 to 2 years bartending in a high volume restaurant, hotel, resort, or bar.
• Solid working knowledge of classic cocktails, beer, wine basics, and standard bar terminology.
• Comfortable on a POS system (Toast).
• Florida Responsible Vendor Training (or TIPS / Serv Safe Alcohol) and Food Handler…