Bartender - Theodosia

Department: Food & Beverage – Front of House

Direct Report: Lead Bartender / Front of House Supervisor / Restaurant General Manager

Purpose: Execute elevated beverage service at Theodosia by preparing high-quality cocktails, wine, and beer offerings while delivering exceptional guest hospitality, maintaining cleanliness standards, and supporting cost control initiatives aligned with EOS Hospitality and Sanderling Resort standards.

OVERVIEW:

The Sanderling Resort, located in Duck, North Carolina, is the premier oceanfront destination in the Outer Banks, offering refined coastal hospitality, elevated culinary programming, and memorable guest experiences. Theodosia serves as the resort’s signature, chef-driven dining experience, celebrating regional ingredients, seasonality, and sophisticated yet welcoming service.

The Bartender is responsible for delivering exceptional beverage service, maintaining bar cleanliness and organization, and contributing to a seamless and memorable guest experience. This role requires professionalism, product knowledge, and a strong hospitality mindset.

JOB SUMMARY:

• Prepare and serve alcoholic and non-alcoholic beverages according to established recipes, presentation standards, and service expectations.
• Maintain full knowledge of all cocktails, wine selections, beer offerings, spirits, and specialty beverages.
• Engage guests warmly and professionally, offering recommendations and suggestive selling to enhance the guest experience and increase average check.
• Maintain proper bar setup prior to service, including glassware, garnishes, ice, mixers, and spirits.
• Ensure consistency in beverage preparation, presentation, and portion control.
• Maintain cleanliness and organization of bar top, back bar, service well, refrigeration, and storage areas.
• Monitor product levels during shifts and communicate restocking needs to Lead Bartender or Supervisor.
• Practice proper product rotation, labeling, and storage procedures.
• Follow responsible alcohol service guidelines and verify guest age in compliance with ABC laws.
• Accurately enter orders and process payments using the Point of Sale system.
• Handle cash, credit cards, and room charges accurately and in accordance with company procedures.
• Support inventory counts as assigned.
• Communicate clearly with Servers, Support Staff, and Culinary team to ensure smooth service flow.
• Participate in daily pre-shift meetings and review specials, features, and operational updates.
• Assist with opening and closing procedures including cleaning, restocking, and securing bar area.
• Maintain awareness of guest feedback and assist in resolving minor guest concerns promptly and professionally.
• Follow safe work practices including Emergency Procedures, Accident Reporting, and workplace safety standards.
• Attend meetings and training sessions as required.
• Comply with all policies outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform standards, anti-harassment policy, and workplace conduct.

ESSENTIAL FUNCTIONS OF THE JOB:

• Ability to remain standing for up to 10 hours.
• Ability to move quickly and efficiently in a fast-paced bar environment.
• Ability to regularly lift and move up to 40 lbs (cases of beer, liquor boxes, ice bins).
• Ability to bend, reach, and access storage areas above and below bar level.
• Ability to use repetitive manual dexterity frequently including shaking, stirring, pouring, garnishing, and polishing glassware.
• Ability to visibly inspect beverage presentation and bar cleanliness.
• Ability to communicate and exchange information effectively with guests and team members.
• Ability to read, write, speak, and understand basic English.
• Ability to complete a satisfactory background check.
• Ability to work flexible hours based on business needs including evenings, weekends, and holidays.

TECHHOLOGY AND EQUIPMENT USED:

• Point of Sale System
• Phone and Two-Way Communication Devices
• Scheduling, Timekeeping, and Labor Management Software
• Time clock and time clock systems
• Bar Equipment (shakers, strainers, jiggers, muddlers, bar spoons)
• Basic Cleaning Tools and Chemicals
• Glassware and Garnish Tools
• Wine Preservation Systems
• Refrigeration Units
• Ice Machine
• Step Stool

WORKING ENVIRONMENT:

• Work will primarily take place in a hotel resort and restaurant bar environment.
• Fast-paced setting with seasonal fluctuations in volume.
• Frequent guest interaction and teamwork with Front of House and Culinary staff.
• Exposure to moderate noise levels and alcohol service environment.

KEY SKILLS & EXPERIENCE REQUIRED:

• Minimum 2 years bartending experience in a full-service or upscale restaurant preferred.
• Strong knowledge of cocktails, wine, beer, and spirits.
• Understanding of responsible alcohol service practices.
• Strong communication and guest engagement skills.
• Ability to multitask and remain composed under pressure.
• Professional appearance and demeanor.
• Passion for hospitality and commitment to delivering elevated guest experiences.
• Successful completion of satisfactory background check.
• Available and willing to work flexible hours based on business needs including weekdays and weekends.

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide services personally or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.