Lead Bartender - Trap Bar (Full-Time, Seasonal) - Winter 26/27

Must be able to prioritize service needs, adjust workflow during high-volume periods, resolve routine guest concerns, manage difficult alcohol-service situations, and recognize when an issue should be escalated to management. SUMMARY As the Lead Bartender at The Trap Bar & Grill, you will help lead the bar through the fast-paced aprs-ski service, live music, and high-volume periods that make The Trap a signature Grand Targhee experience.

SUMMARY As the Lead Bartender at The Trap Bar & Grill, you will help lead the bar through the fast-paced aprs-ski service, live music, and high-volume periods that make The Trap a signature Grand Targhee experience. In addition to providing exceptional beverage service, you will guide bartenders and barbacks during assigned shifts, maintain beverage and operating standards, support seasonal beverage offerings, and help keep service running safely and efficiently. This role is ideal for an experienced bartender who thrives in a high-energy environment and can balance hands-on service with team leadership, sound decision-making, and a consistent focus on the guest experience. 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. Mix, pour, and serve alcoholic and non-alcoholic beverages according to standardized recipes, presentation expectations, and resort pour standards. b. Partner with Food & Beverage leadership to develop and execute cocktail specials, signature aprs beverages, seasonal Sloshies, and other beverage offerings. c. Maintain consistency in recipes, portioning, pour counts, presentation, and beverage quality across the bartending team. d. Provide knowledgeable recommendations on spirits, craft beer, signature cocktails, wine, and other beverage offerings. e. Help identify opportunities to improve beverage preparation, product utilization, service speed, and overall bar execution. f. The existing position specifically contributes to cocktail specials, signature aprs drinks and seasonal Sloshies while maintaining recipe and quality standards. 2. Guest Hospitality & Responsible Alcohol Service a. Set the standard for friendly, engaging, and efficient service during aprs-ski, live music, and other high-volume periods. b. Create a welcoming environment for locals, destination visitors, and other resort guests while maintaining service quality under pressure. c. Follow and reinforce all Wyoming liquor laws and Grand Targhee Resort alcohol-service policies. d. Verify valid identification as required and ensure guests receiving alcohol are at least 21 years of age. e. Monitor guest alcohol consumption, recognize signs of impairment, and appropriately prevent or refuse further service. f. Address routine guest concerns and alcohol-service situations professionally, involving management when appropriate. g. Prevent unauthorized individuals from entering designated bar dispensing areas. 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 guest engagement, service speed, beverage quality, cleanliness, responsible alcohol service, and teamwork. c. Train, coach, and mentor bartenders and barbacks on recipes, service standards, POS procedures, operating expectations, safety, and responsible beverage service. d. Provide timely feedback and direction when established standards are not being met. e. Communicate recurring employee-performance, service, or operational concerns to Food & Beverage leadership. f. Help organize workflow during high-volume periods, live music, and other periods of increased demand. g. Reinforce pre-shift priorities, featured beverages, operating changes, and other relevant information with the bar team. h. The existing Lead description already establishes responsibility for mentoring and supporting bartenders and barbacks on service standards, speed and safety. 4. Bar Operations & Transactions a. Help coordinate opening, shift-change, peak-volume, live-music, and closing operations. b. Maintain a clean, organized, sanitary, and fully stocked bar, including wells, taps, prep stations, and beverage storage areas. c. Monitor inventory levels and assist management with inventory control, product ordering, and waste reduction. d. Process POS transactions, cash, credit cards, and room charges accurately. e. Complete or oversee assigned register reconciliation, cash-handling, and closing responsibilities. f. Identify operational issues affecting 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, safety expectations, and operating procedures. RESPONSIBILITIES TO SAFETY: 1. Protect the safety of yourself, coworkers, and Grand Targhee Resort guests. 2. Report potentially harmful equipment or unsafe conditions to your immediate supervisor without delay. 3. Report safety-related accidents and incidents to your immediate supervisor promptly. 4. Follow all company and department safety policies and procedures outlined in the Resort's Occupational Safety & Health Compliance Manual and applicable department procedures or manuals. 5. Operate equipment safely and in a manner that does not create a risk of injury to yourself or others. 6. Drive in accordance with applicable law and Grand Targhee Resort policies when driving is required for the position. 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 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 evenings, weekends, and holidays. Hours may vary based on business levels, and there is no guarantee of hours. Lead 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 5 years of high-volume bartending experience required. Craft cocktail, ski resort, aprs-ski, or live-music venue experience strongly preferred. Previous lead bartender, shift lead, or supervisory experience in a restaurant or bar environment 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, classic and contemporary cocktails, craft beer, wine, and draft systems. Strong leadership and coaching skills with the ability to provide clear direction while maintaining positive working relationships. Ability to work quickly and accurately while maintaining beverage quality and guest service. Strong organization, communication, and decision-making skills. Ability to prioritize competing demands and adjust workflow during high-volume periods. Strong judgment and professionalism when managing challenging guest or alcohol-service situations. MATHEMATICAL SKILLS Ability to perform basic arithmetic using whole numbers, fractions, and decimals. Must be able to accurately measure beverage ingredients, scale recipes as needed, calculate guest checks and change, process transactions, and reconcile assigned cash drawers or cash drops. LANGUAGE SKILLS Ability to read and understand recipes, beverage specifications, operating procedures, written instructions, and correspondence. Ability to communicate clearly with guests and coworkers and provide understandable 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, adjust workflow during high-volume periods, resolve routine guest concerns, manage difficult alcohol-service situations, 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, walk, and work behind a high-volume bar for extended shifts; use hands to finger, handle, pour, or feel; reach with hands and arms; and talk or listen. The employee is frequently required to bend, stoop, crouch, and lift heavy items. The employee must regularly lift and/or move up to 30 pounds (liquor cases, ice buckets) and occasionally maneuver kegs or equipment up to 50 pounds (or 160 lbs with assistance/keg jacks). Specific vision abilities required include close vision, distance vision, color vision, and ability to adjust focus. WORK ENVIRONMENT While performing the duties of this job, the employee is regularly exposed to a loud, fast-paced, high-density bar and venue environment, including live music performances and busy aprs-ski crowds. The employee may occasionally be exposed to outside winter weather conditions when accessing coolers or resort storage. The noise level in the work environment is usually high. Grand Targhee Resort is an equal opportunity employer. In accordance with anti-discrimination law, GTRprohibits 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.