Bartender​/Mixologist

Join our team as we embark on a new journey to bring the newly renovated Hyatt Regency to Ontario!!!

Compensation: $18.50 to $19.00 per hour plus tips

Posted:
Sep 1, 2026

Department

Food & Beverage

Reports To

Bar Manager

Classification

Non-Exempt

The Bartender / Mixologist is responsible for delivering exceptional beverage service and creating memorable guest experiences throughout the hotel's restaurants, lounges, bars, banquet venues, and special events. This position serves as a brand ambassador for the hotel's Food & Beverage program by expertly preparing classic and contemporary cocktails, curating elevated guest experiences, and providing attentive, personalized service that reflects luxury hospitality standards.

The ideal candidate combines advanced mixology skills, product knowledge, creativity, and exceptional guest engagement abilities while maintaining compliance with all alcohol service regulations, food safety requirements, and company standards.

• Provide warm, professional, and personalized service to hotel guests, patrons, and event attendees.
• Create memorable guest experiences through exceptional hospitality, thoughtful beverage recommendations, and relationship building.
• Anticipate guest needs and respond promptly and professionally to requests and concerns.
• Maintain a welcoming and engaging atmosphere in all bar and lounge environments.
• Build rapport with repeat guests and cultivate guest loyalty.
• Resolve guest concerns promptly, escalating complaints or service issues to management when appropriate.
• Maintain current knowledge of hotel amenities, promotions, dining offerings, and special events.

• Prepare and serve alcoholic and non-alcoholic beverages according to established recipes, specifications, portion standards, and luxury presentation standards.
• Demonstrate proficiency in classic and contemporary cocktail techniques, including shaking, stirring, muddling, layering, infusing, batching, and appropriate dilution.
• Create premium cocktails using fresh ingredients, house-made syrups, specialty ice, garnishes, infusions, and high-quality spirits.
• Maintain thorough knowledge of spirits, wine, beer, liqueurs, mixers, flavor profiles, glassware, garnishes, and emerging beverage trends.
• Guide guests through beverage selections, recommend pairings, and appropriately suggest premium products to enhance the experience.
• Ensure consistency, quality, presentation, recipe adherence, and portion control for every beverage.
• Support seasonal cocktail development, menu tastings, beverage promotions, and special-event drink concepts as assigned.
• Prepare non-alcoholic and low-alcohol options with the same attention to balance, creativity, and presentation as traditional cocktails.
• Monitor beverage quality and immediately communicate product or preparation concerns to management.

• Take food and beverage orders accurately and efficiently from hotel guests.
• Enter orders into the Point of Sale (POS) system in a timely and orderly manner.
• Ensure beverages and food items are served promptly and according to established service standards.
• Provide service in accordance with departmental standards, including serving beverages from the appropriate side when conditions permit.
• Maintain a consistent physical presence in the assigned station or service area.
• Coordinate with Servers, Food Runners, Bussers, Bartenders, Banquet Staff, Culinary Team Members, and Supervisors to ensure seamless service.
• Remove used glassware, dishes, and service items and deliver them to designated cleaning areas.
• Support restaurant, lounge, in-room dining, banquet, and special-event operations as assigned.
• Follow all service and setup details outlined in Banquet Event Orders (BEOs).
• Take reservations or assist with guest seating and service support when requested.

• Verify guest age and identification in accordance with applicable law and hotel policy.
• Serve alcoholic beverages responsibly and comply with all local, state, and federal requirements.
• Recognize signs of possible intoxication and exercise sound judgment regarding continued alcohol service.
• Discontinue or limit alcohol service when necessary and notify management immediately of concerns.
• Maintain required responsible beverage service certification and follow all related training and procedures.

• Maintain assigned house bank and comply with all cash handling, payment processing, and reconciliation procedures.
• Replenish and restock spirits, wine, beer, mixers, juices, garnishes, glassware, and supplies.
• Assist with beverage inventory, storage, rotation, requisitions, and product-count procedures.
• Monitor stock levels and promptly communicate replenishment or product-quality needs to management.
• Minimize waste through accurate recipes, appropriate portioning, careful product handling, and proper storage.