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Hyatt Lead Bartender in ISLE OF PALMS, South Carolina



  • The Lead Bartender is responsible for cocktail menu creation, staff training, spirits curation, PR generation, and general cleanliness and orderliness of the bar.

  • The Lead Bartender will, in conjunction with management or other primary beverage manager, be responsible for maintaining budgeted liquor cost.

  • In addition, they will also assist with liquor ordering, receiving, and inventory.

  • The Lead Bartender will also be responsible for observing and incorporating the Beverage mandates, including backbar, well and menu placements assigned by the Director of F&B

  • Lead Bartender will also assist with the beer & wine menu, purchasing and associated costs.

Specific Duties shall include all standard Bartender duties, and shall include the following, which may be amended to suit the individual needs of the bar or restaurant environment:

  • Menu Creation

  • Responsible for creating a minimum of four quarterly cocktail menus, primarily observing, and incorporating the quarterly Beverage mandates, as well as such spirits as align with the concept of the bar or restaurant.

  • The menu shall be cohesive and adhere to the stylistic guidelines of the restaurant or bar concept. The lead Bartender will be responsible for maintaining relevance in the restaurant or bar's competitive set, and will drive PR opportunities through unique and interesting cocktail creations and menu options.

  • Spirits Curation

  • The Lead Bartender shall maintain the back bar in a neat and organized fashion, keeping bottles clean and labels facing out, and maintaining stock in such fashion that out-of-stock issues are limited. • They shall develop and maintain relationships with distributors and suppliers, where appropriate, so as to stay abreast of current releases of new spirits. • They shall maintain awareness of the spirits industry via reading and, where appropriate, attending industry events. • They shall maintain a spirit selection that is appropriate to the concept and locale of the restaurant or bar, and is in compliance with Beverage standards and mandates.

  • Staff Training

  • The Lead Bartender shall provide training material for the bartenders and front-of-house staff, including cocktail servers and restaurant servers; at a minimum the material shall explain the cocktail menu and give insight as to how the staff may interpret the menu to guests.

  • They shall hold a staff wide training once per quarter in conjunction with new cocktail menu rollout, tasting new cocktails and providing background information and tasting notes.

  • PR Generation

  • The Lead Bartender shall work in conjunction with local or regional PR teams to identify media opportunities and, when appropriate, shall act to drive positive media attention to the bar or restaurant in a way that is consistent with the concept of the bar or restaurant.

  • Bar Cleanliness

  • The Lead Bartender shall work in conjunction with managers to develop cleaning schedules and areas of attention. They shall report damaged bar equipment and tools to management immediately.

  • Liquor Ordering and Cost Control

  • When applicable, the Lead Bartender shall help develop pars and assemble weekly liquor orders in conjunction with the GM or primary beverage manager.

  • They shall be responsible for developing cocktails and a cocktail menu in such a way as to maintain budgeted liquor cost. When necessary they shall work in unison with the GM or primary beverage director. They shall undertake such training as may be necessary to establish familiarity with such cost control tools as Excel, Avero, and others.

  • Core Beverage

  • Shall maintain Beverage compliance throughout the restaurant or bar, both in well selections, back bar selections, quarterly menu selections, and yearly menu features.

  • Beer

  • Shall be responsible for maintaining a current, relevant and balanced beer list, and shall provide necessary tasting notes and training material for staff training. • They shall work in conjunction with the AGM or primary beverage director to maintain inventory, maintain budgeted beer costs, develop pars, and create weekly order lists.

  • Wine

  • The Lead Bartender when appropriate to the concept shall be responsible for maintaining a current, relevant, and balanced wine list, and shall provide necessary tasting notes and training material for staff training.

  • They shall work in conjunction with the primary manager to maintain inventory, maintain budgeted wine costs, develop pars, and create weekly order lists.

  • Hiring and staff oversight

  • Shall make recommendations when appropriate for hiring of bar staff and cocktail staff. These recommendations shall be considered by management when interviewing and hiring staff.

  • They shall assist management with current staff evaluations based on their presence and work ethic behind the bar.

  • Event Representation

  • Shall, when possible and appropriate, represent the Bar or Restaurant at such offsite events as fundraisers, galas, competitions, etc. If they are not available, they shall make recommendations as to who may represent the bar or restaurant



  • Must be authorized to work in the United States

  • Must be at least 21 years of age

  • Must be able to read, write and speak English

  • Must be able to work well under pressure

  • Must be able to accurately follow instructions, both verbally and written

  • Must be highly detailed orientated

  • Must be able to work in a fast paced environment

  • Must have excellent listening skills

  • Must possesses excellent communication skills

  • Must be professional in appearance and demeanor

  • Must always ensure a teamwork environment

  • Ability to work a flexible schedule that may include evenings, weekends and holidays

  • Must have the ability to deal effectively and interact well with the guests and Colleagues

  • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner

  • Must have a passion for creating an exceptional experience for all guests

Colleagues who are hired at Wild Dunes Resort will be verified through the federal E-Verify system.


  • Must be able to stand on feet throughout the shift, with intermittent periods of walking and stair climbing.

  • Must be able to frequently lift and carry up to 25 lbs at shoulder height

  • Must be able to frequently lift and carry up to 50 lbs;

  • Must be able to bend, squat, push and pull frequently;

  • Must be able to perform simple grasping, fine manipulation, squeezing, overhead reaching and repetitive hand & arm movements frequently.

Primary Location: US-SC-Isle of Palms

Organization: Wild Dunes Resort

Pay Basis: Hourly

Job Level: Full-time

Job: Bars/Restaurants/Outlets

Req ID: ISL000620

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.