Ryman Hospitality Properties Part Time – Bartender – Category 10: Job Overview, Location, and Employment Details

The job title is Part Time Bartender, which indicates that this role involves serving drinks and providing guest service in a venue. The position is part-time, meaning it may not require full weekly hours.

This position is located in Nashville, Tennessee, at a venue operated by Ryman Hospitality Properties. The location is central to the entertainment and music scene in Nashville.

The main responsibilities include mixing cocktails, pouring drinks, serving food, and delivering excellent guest service. The role also involves greeting guests, engaging in friendly conversations, and ensuring a high-energy atmosphere.

Candidates should be fast, friendly, and focused, with the ability to follow recipes and established techniques for preparing drinks. Knowledge of menus, daily specials, and the ability to respond to guest inquiries are also important skills.

The job requires adherence to local ordinances, alcohol awareness training, and company policies to ensure responsible alcohol service. Proper ID must be requested from guests to verify legal drinking age.

The role involves setting up, stocking, and maintaining work areas, including restocking ice bins, beverages, kegs, and plasticware. It also requires maintaining a clean and orderly environment during and after service.

The bartender must adhere to cash handling policies, operate POS terminals accurately, handle payments securely, and reconcile financials at the end of each shift to ensure proper cash management.

The role requires following sanitation procedures mandated by health regulatory agencies, maintaining cleanliness in both public areas and back of house, and following safety policies to ensure a safe working environment.

During a shift, the bartender attends pre-shift meetings, performs opening, running, and closing duties, and communicates upcoming entertainment and events happening in the venue.

The bartender is responsible for performing inventory, product rotation, and date labeling to ensure that fresh products are available for preparation and service, helping to maintain quality standards.