Flair Bartender

FLAIR BARTENDER

Position:
Flair Bartender

• Minimum of one (1) year beverage‑related experience with an upscale or upscale/casual restaurant, lounge, hotel, resort or cruise ship. (Shipboard experience preferred)
• Knowledge of Wine, Spirits, Beer and Cocktails and ability to analyze and interpret documents such as recipes and manuals
• Ability to multi‑task and remain organized and flexible in a fast‑paced environment
• Excellent communication and interpersonal skills, including the ability to interact effectively with guests and all levels of employees
• Must be able to juggle, throw, and catch bottles
• Must be comfortable performing in front of a sizeable audience in varied locations
• Ensure all operating standards and procedures are executed consistently
• Supervise lounge in absence of Senior Flair Bartender; maintain cleanliness, visual appeal, and equipment maintenance
• Maintain adequate product, beverage, and supply inventory at all times
• Deliver professional, on‑brand guest facing communication
• Uphold STAR, Safety, Environmental and company policies and standards
• Effectively resolve guest complaints to ensure satisfaction
• Provide quality beverages consistently to all guests
• Follow standards for merchandising, stocking, rotating, and storing products
• Contribute to F&B goals for increasing sales and improving profits
• Takes initiative in learning all aspects of the Flair Bartender position
• Consistently prepare drinks in a manner that exudes showmanship and visual excitement

• Minimum of one (1) year beverage‑related experience with an upscale or upscale/casual restaurant, lounge, hotel, resort or cruise ship. (Shipboard experience preferred)
• Knowledge of Wine, Spirits, Beer and Cocktails and ability to analyze and interpret documents such as recipes and manuals
• Ability to multi‑task and remain organized and flexible in a fast‑paced environment
• Excellent communication and interpersonal skills, including the ability to interact effectively with guests and all levels of employees
• Must be able to juggle, throw, and catch bottles
• Must be comfortable performing in front of a sizeable audience in varied locations

Entry level

Full‑time

Management and Manufacturing

Hospitality