Lead Bartender - Powder Cache (Full-Time, Seasonal) - Winter 26/27

Must be able to accurately measure ingredients, convert beverage measurements, scale and batch recipes, calculate guest checks, process room charges and split payments, and reconcile cash drawers, cash drops, and tips accurately. SUPERVISORY RESPONSIBILITIES Provides functional leadership to bartenders and barbacks during assigned shifts under the direction of the Restaurant Manager and Food & Beverage leadership.

SUMMARY As the Lead Bartender at Powder Cache Restaurant, you will help lead beverage service in an elevated mountain dining environment, setting the standard for craft cocktails, wine service, and thoughtful hospitality. In addition to providing exceptional guest service, you will guide bartenders and barbacks during assigned shifts, maintain beverage and presentation standards, support development and execution of seasonal beverage offerings, and help ensure smooth coordination between the bar and dining room. This role is ideal for an experienced bartender who combines strong craft cocktail and wine knowledge with attention to detail, sound decision-making, and a genuine interest in developing others. A key part of every employee's role is serving as a Targhee ambassador and engaging guests at every opportunity. ESSENTIAL DUTIES AND RESPONSIBILITIES including the following. Other duties may be assigned. 1. Beverage Preparation & Program Leadership a. Prepare and serve craft cocktails, house infusions, draft beer, wine, and non-alcoholic beverages according to restaurant recipes, presentation expectations, and established pour standards. b. Partner with restaurant and Food & Beverage leadership to develop, test, prepare, and execute seasonal cocktails, syrups, infusions, signature beverages, and beverage pairings. c. Maintain consistency in recipes, portioning, presentation, pour standards, and beverage quality across the bartending team. d. Provide knowledgeable recommendations on spirits, wine, beer, cocktails, and food-and-beverage pairings. e. Help identify opportunities to improve beverage preparation, product utilization, service flow, and the overall dining experience. f. These responsibilities preserve the current Lead's involvement in seasonal cocktail development, house-made ingredients, recipe consistency and beverage quality. 2. Guest Hospitality & Responsible Alcohol Service a. Set the standard for warm, attentive, knowledgeable service in the casual fine-dining environment. b. Demonstrate strong knowledge of wine regions, varietals, vintages, flavor profiles, and appropriate food pairings. c. Perform and model proper wine-service techniques, including temperature management, uncorking, decanting, pouring, and tableside presentation. d. Support dining-room employees with wine recommendations, beverage pairings, and complex cocktail requests. e. Follow and reinforce all Wyoming liquor laws and Grand Targhee Resort alcohol-service policies. f. Verify valid identification as required, monitor alcohol consumption, and appropriately prevent or refuse further service. g. Address routine guest concerns professionally and involve management when appropriate. h. The wine-service and dining-room support responsibilities are specifically established in the existing Powder Cache Lead position. 3. Shift Leadership & Team Development a. Provide functional leadership to bartenders and barbacks during assigned shifts, helping establish priorities and keep service operating efficiently. b. Lead by example in hospitality, beverage preparation, presentation, cleanliness, responsible alcohol service, and teamwork. c. Train, coach, and mentor bartenders and barbacks on recipes, preparation standards, wine service, POS procedures, guest engagement, and safe work practices. d. Provide timely feedback and direction when established standards are not being met. e. Communicate recurring employee-performance, service, or operational concerns to restaurant leadership. f. Help employees troubleshoot service challenges and adjust workflow during high-volume periods. g. Reinforce pre-shift priorities, menu changes, featured beverages, wine information, and other relevant operational updates. 4. Bar Operations & Transactions a. Coordinate daily beverage preparation, including juices, garnishes, syrups, infusions, stocking, and other house-made components. b. Monitor inventory levels, assist with inventory counts, identify replenishment needs, and communicate product needs to management. c. Track and help reduce beverage waste while maintaining established recipe and quality standards. d. Maintain a clean, organized, sanitary, and fully stocked bar throughout service. e. Process POS transactions, guest checks, room charges, cash payments, and cash drops accurately. f. Complete or oversee assigned register balancing, closing procedures, and end-of-shift reporting. g. Identify operational issues affecting beverage or dining-room service and take appropriate action within the scope of the role or escalate concerns to management. 5. Operating Procedures a. Follow and reinforce applicable departmental Standard Operating Procedures (SOPs), food-safety requirements, beverage-service standards, and operating expectations. b. Help ensure bartenders and barbacks consistently follow established recipes, sanitation requirements, responsible alcohol-service practices, and operating procedures. RESPONSIBILITIES TO SAFETY 1. Protect the safety of self, workers, and Grand Targhee Resort guests. 2. Report any potentially harmful equipment or situations to the immediate supervisor without delay. 3. Report safety-related accidents and incidents at once to immediate supervisor. 4. Follow all company and department safety policies and procedures as outlined in the Resorts Occupational Safety & Health Compliance Manual and department-specific procedures or manuals. 5. Operate equipment safely so that it will not lead to injury to yourself or others. 6. Drive in accordance with the law and Grand Targhee Resort policies. 7. Follow applicable HACCP plans and departmental SOPs reviewed during onboarding and throughout the season. SUPERVISORY RESPONSIBILITIES Provides functional leadership to bartenders and barbacks during assigned shifts under the direction of the Restaurant Manager and Food & Beverage leadership. Responsibilities include providing work direction, reinforcing service and operating standards, coaching and training employees, and communicating performance or operational concerns to management. This position does not have independent authority to hire, terminate, or formally discipline employees. WORK SCHEDULE Grand Targhee Resort operates seven days a week, including weekends and holidays. Hours may vary based on business levels, and there is no guarantee of hours. Bartenders must be able to work a flexible schedule based on operational needs. Due to winter operating demands, personal time-off and shift-off requests for the winter season must be submitted and approved prior to the start of the ski season. EDUCATION and/or EXPERIENCE High school diploma or GED required. Minimum of 3 years of bartending experience in an upscale dining, craft cocktail, or resort environment required. Previous experience in a lead bartender, shift lead, or supervisory capacity preferred. Demonstrated experience with craft cocktail preparation and elevated wine service required. Experience contributing to seasonal cocktail menus or beverage programs strongly preferred. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. Valid TIPS or Wyoming-approved alcohol-server certification required, or ability to obtain certification before beginning work. Advanced knowledge of spirits, craft mixology, beer styles, wine regions, varietals, flavor profiles, and food-and-beverage pairings. Strong knowledge of proper wine-service techniques and beverage presentation standards. Strong leadership and coaching skills with the ability to provide clear direction while maintaining positive working relationships. Strong organization, communication, and attention to detail. Ability to prioritize competing service needs and help direct workflow during busy periods. Sound judgment and the ability to resolve routine service or operational issues while recognizing when management involvement is appropriate. MATHEMATICAL SKILLS Ability to perform basic arithmetic using whole numbers, fractions, and decimals. Must be able to accurately measure ingredients, convert beverage measurements, scale and batch recipes, calculate guest checks, process room charges and split payments, and reconcile cash drawers, cash drops, and tips accurately. LANGUAGE SKILLS Ability to read and understand recipes, wine lists, menu specifications, beverage standards, operating procedures, and written instructions. Ability to clearly explain beverage concepts and recommendations to guests, communicate effectively with restaurant and kitchen employees, and provide clear direction, coaching, and training to bartenders and barbacks. Excellent verbal communication skills. REASONING ABILITY Ability to follow detailed written and verbal instructions while exercising appropriate independent judgment within established operating standards. Must be able to prioritize service needs, troubleshoot operational delays, coordinate bar and dining-room needs, resolve routine guest concerns, and recognize when an issue should be escalated to management. PHYSICAL DEMANDS The physical demands and work environment described here are representative of those that must be met and may be encountered by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand for long periods, walk, talk, and listen. The employee frequently is required to use hands to finger, handle, or feel; reach with hands and arms; and climb or balance. The employee must regularly lift and/or move up to 30 pounds and occasionally lift and/or move up to 50 pounds (e.g., cases of liquor, wine crates, ice buckets, and beer kegs). Specific vision abilities required include close vision, color vision, and ability to adjust focus. WORK ENVIRONMENT While performing the duties of this job, the employee works indoors in a dining setting. The noise level in the work environment is usually moderate to loud during peak operating hours. Grand Targhee Resort is an equal opportunity employer. In accordance with anti-discrimination law, GTR prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.