Full Time Lead Banquet Bartender

Cheyenne Mountain Resort, Destination by Hyatt is seeking individuals with unmatched service. Hyatt colleagues work in an environment that demands exceptional performance yet reaps great rewards.  Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

Our mission is to care for people so they can be their best!

Cheyenne Mountain Resort opened in 1985 and sits on 25 acres of land. The 4-Star Full Service property is nestled in the lush greens of Southern Colorado Springs and oversees impressive mountain views, along with exciting activities like golf, swimming, and tennis. These allow for the unique experience that you can only get at this resort.

Hourly Rate: $16.16 plus service charge

Position Overview: The Lead Banquet Bartender is responsible for leading banquet beverage operations and delivering a professional, engaging guest experience. This hands-on position oversees banquet bar preparation, alcohol inventory and ordering, specialty-cocktail batching, event execution, team training, and beverage controls.

The Lead Banquet Bartender works closely with Banquet Leadership, Event Planning, Culinary, Purchasing, and other hotel departments to ensure banquet bars are properly prepared, staffed, stocked, and operated according to the final Banquet Event Order. When assigned, this position may also serve as a Banquet Captain for events or during periods with multiple functions.

Job Functions and Responsibilities:

• Prepare and serve cocktails, beer, wine, and nonalcoholic beverages while providing warm, attentive, and professional guest service.
• Maintain strong knowledge of spirits, wine, beer, classic and contemporary cocktails, mixology techniques, and responsible alcohol service.
• Review final BEOs to confirm attendance, bar type, hours of service, beverage selections, hosted or cash arrangements, specialty cocktails, pricing, and event-specific requirements.
• Ensure banquet bars are properly set up, opened on time, adequately stocked throughout service, and completely broken down and secured after each event.
• Maintain accurate inventory of banquet liquor, beer, wine, mixers, garnishes, and bar supplies.
• Prepare and submit banquet beverage orders based on upcoming events, forecasted attendance, current inventory, established par levels, and anticipated consumption.
• Receive and verify beverage deliveries and report shortages, overages, damaged products, substitutions, or incorrect items.
• Document beverage requisitions, transfers, consumption, returns, breakage, waste, and other inventory activity according to property procedures.
• Maintain banquet bars, liquor rooms, beverage-storage areas, and preparation spaces in a clean, organized, labeled, secure, and event-ready condition.
• Follow proper product-rotation, dating, labeling, storage, and loss-prevention procedures.
• Maintain control of alcohol-storage areas, keys, and restricted products. Ensure alcohol is not accessible to unauthorized employees, guests, or minors.
• Batch and prepare approved specialty cocktails, syrups, mixers, garnishes, and other beverage components before events.
• Calculate batch quantities based on the event’s guest count, duration, beverage package, expected consumption, and approved portion controls.
• Follow approved recipes and measuring procedures to maintain consistency, quality, and accurate alcohol usage.
• Label each batch with the cocktail name, event name and date, preparation date and time, preparer’s initials, ingredients, allergen information when applicable, and use-by or discard information.
• Store all batched products in approved containers at the proper temperature and in a secure location.
• Track the quantity of batched product prepared, issued, returned, transferred, wasted, or discarded.
• Conduct quality checks before service to confirm the taste, appearance, consistency, temperature, and presentation of specialty cocktails.
• Ensure every banquet bar has the required alcohol, mixers, garnishes, ice, glassware, tools, supplies, signage, menus, and POS equipment.
• Communicate beverage offerings, hosted limits, cash procedures, specialty cocktails, last-call timing, and responsible-service expectations to assigned bartenders and barbacks.
• Monitor beverage consumption during events and coordinate timely replenishment without disrupting service.
• Lead, train, and support banquet bartenders and barbacks in guest service, beverage preparation, bar setup, portion control, inventory procedures, sanitation, POS use, and responsible alcohol service.
• Ensure accurate order entry, payment processing, cash handling, and beverage billing through the POS system.
• Verify that beverage charges, quantities, pricing, taxes, service charges, and applicable fees match the final BEO and supporting documentation.
• Review beverage entries for duplicate charges and report billing discrepancies, open checks, voids, disputed charges, or payment concerns to management.
• Monitor guest satisfaction, address concerns professionally, and escalate significant service or alcohol-related issues to management.
• Follow and enforce all hotel safety, sanitation, food-handling, alcohol-service, and loss-prevention policies.
• Verify identification and ensure alcohol is never served to a minor or visibly intoxicated guest.
• Recognize signs of intoxication and involve Banquet Leadership or Security when alcohol service must be slowed, stopped, or refused.
• Report safety hazards, injuries, equipment failures, product contamination, suspected theft, or significant inventory discrepancies immediately.
• Collaborate with Banquet Leadership, Event Planning, Culinary, Purchasing, Stewarding, Security, and other hotel departments to support successful event execution.
• Assist with seasonal beverage offerings, specialty-cocktail development, tastings, and event-specific beverage experiences.

• Attend meetings and training sessions and perform other duties as assigned by hotel or department leadership.

   

Banquet Captain Responsibilities:

When assigned by Banquet Leadership, the Lead Banquet Bartender may act as a Banquet Captain and will:

• Review and execute events according to the final approved BEO.
• Lead pre-shift meetings and communicate event timelines, staff assignments, service standards, and special requests.
• Assign and direct banquet bartenders, barbacks, servers, and other team members as appropriate.
• Coordinate event setup, guest service, refreshes, transitions, and breakdown.
• Communicate with the event contact and supporting hotel departments throughout the event.
• Monitor event timing, staffing, beverage service, and overall execution.
• Document approved additions, attendance changes, service concerns, client requests, and other information that may affect billing.
• Complete required captain reports, consumption records, incident reports, and closing procedures.
• Escalate guest concerns, alcohol-service issues, injuries, staffing concerns, or significant operational problems to management.