Bartender, Temporary

Job Details: Job Location: Legal Address

• Palos Verdes Peninsula, CA, Salary Range: $20.00 - $22.00Hourly, South Coast Botanic Garden’s mission is to connect ALL to the wonders of nature and create offbeat experiences that inspire stewardship and sustainability. The 87-acre destination is an oasis of curated gardens and natural landscapes built atop a reclaimed landfill, serving as a powerful example of environmental renewal. From the Dorothy and John Bohannon Rose Garden to the Dorothy and Allen Lay Staghorn Fern Collection and immersive seasonal exhibits, the Garden offers guests unique opportunities to engage with nature. With continued growth and exciting new developments ahead, this is an exciting time to join a dynamic and evolving organization. South Coast Botanic Garden fosters a workplace culture where strategic focus and cultural health go hand in hand. Team members are collaborative, adaptable, and committed to supporting the Garden’s mission and guest experience. POSITION TITLE: Bartender REPORTING RELATIONSHIP: Reports to the Kitchen Manager and Chef JOB SUMMARY: The Bartender creates a welcoming and memorable guest experience through attentive hospitality and safe, efficient food-and-beverage service. This position takes food and beverage orders, prepares and serves alcoholic and nonalcoholic beverages, processes transactions, and maintains an organized service station during high-volume events, concessions operations, and catered activations. The Bartender contributes to established goals for guest satisfaction, order accuracy, service efficiency, and sales while following all responsible alcohol-service, food-handling, and safety requirements. SUCCESS IN THIS ROLE: Provide welcoming, attentive, and efficient service that supports SCBG’s guest-experience goals. Prepare beverages and process food-and-beverage orders accurately during high-volume service. Identify appropriate opportunities to recommend beverages, food items, and add-ons that support sales goals. Follow all alcohol-service, identification, transaction, sanitation, food-handling, and safety procedures. Maintain a clean, organized, stocked, and inviting service station.

RESPONSIBILITIES

Responsibilities

GUEST EXPERIENCE AND FOOD-AND-BEVERAGE SERVICE Welcome guests and provide friendly, attentive, and professional service. Take food and beverage orders and provide accurate information about available offerings. Prepare and serve beer, wine, mixed drinks, and nonalcoholic beverages in accordance with established standards.

Serve or assist with the distribution of food orders as assigned. Recommend beverage options, food pairings, and appropriate add-ons based on guest preferences. Communicate dietary questions, modifications, and allergy-related concerns to kitchen staff and management. Respond to guest concerns professionally and involve a manager when additional support is needed.

Check identification, monitor alcohol consumption, and respectfully refuse or discontinue service when appropriate. POINT-OF-SALE AND STATION MANAGEMENT Accurately enter food and beverage orders, including approved modifications, into the point-of-sale system. Process payments and follow established cash-handling, refund, void, and register procedures.

Maintain a clean, organized, and stocked service station throughout the shift. Communicate product, ice, glassware, garnish, food, and supply needs before items run low. Record spills, breakage, waste, and discarded products as required. Secure assigned tools, payment equipment, and service materials after service. Report shortages, transaction discrepancies, safety concerns, or equipment issues promptly.

TEAMWORK AND COMPLIANCE Work collaboratively with Barbacks, kitchen staff, event staff, and managers to maintain efficient food-and-beverage service. Clearly communicate food orders, service timing, guest requests, and product availability to kitchen staff and other team members. Follow SCBG’s food-and-beverage procedures and all applicable responsible alcohol-service requirements.

Maintain the required standards for sanitation, food handling, workplace safety, and responsible beverage service. Complete assigned opening, closing, cleaning, and service checklists. Attend required training sessions and pre-event meetings.

Qualifications

REQUIREMENTS

Must be at least 21 years old. Previous bartending experience required; experience in concessions, catering, restaurants, events, or other high-volume hospitality environments preferred Strong guest-service, communication, sales, and teamwork skills. Ability to manage multiple food and beverage orders while maintaining accuracy and attention to detail.

Ability to operate a point-of-sale system and accurately process payments. Sound judgment when checking identification, monitoring alcohol consumption, and addressing guest concerns. Valid California Responsible Beverage Service certification or ability to obtain certification within 60 days of hire and before any earlier deadline established by SCBG.

Valid California Food Handler Card or ability to obtain one within 30 days of hire, unless an applicable exemption applies. Ability to work indoors and outdoors in varying weather conditions. Ability to stand and move for extended periods; regularly bend, reach, push, and pull; regularly lift and carry beverages, ice, supplies, and equipment weighing up to 25 pounds; and occasionally lift or move items weighing up to 50 pounds, with or without reasonable accommodation.

Availability to work days and evenings, including weekends, holidays, and special events. This is a temporary, part-time, non-exempt position at $20–$22 per hour. This position is eligible to receive tips in accordance with SCBG’s applicable tip-distribution or tip-pooling policy. Day and evening availability, including both Saturdays and Sundays, is required to be considered for this position.

Applicants must submit a resume and a completed application for consideration. Incomplete applications will not be reviewed. EQUAL EMPLOYMENT OPPORTUNITY: South Coast Botanic Garden is an Equal Opportunity Employer committed to fostering a diverse, equitable, and inclusive workplace. We welcome applicants from all backgrounds and celebrate the unique perspectives, experiences, and talents each employee brings to our organization.

Employment decisions are made without regard to race, color, religion, creed, sex (including pregnancy, childbirth, breastfeeding, or related medical conditions), gender, gender identity or expression, sexual orientation, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law.