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WrenBev
Bartender
Career Insights for Bartender
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Scorecard
Based on North Carolina data
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What they do
A Bartender mixes and prepares cocktails and serves drinks to customers. Works with other wait staff in a bar or restaurant; checks to be sure that customers are legal drinking age. May work at private parties.
$32,756 / year median in North Carolina
+14% projected growth
Job Description
We are looking for people with hospitality experience, but all are welcome to apply! This is a position for someone who believes hospitality is not a job title but a skill, a calling, and a path to career growth. You will be the center of the bar experience: observant, uplifting, steady paced, and always learning how to better meet the needs of guests. Qualifications Evening and weekend availability required 1+ years bar experience preferred Must thrive in high-pressure, collaborative environments References from previous hospitality leadership encouraged What You'll Do 01 Read the Room Notice what guests need before they ask. A couple on a first date needs a different energy than a table of regulars celebrating. Adjust every interaction accordingly. 02 Master Your Craft Maintain command of our full program. Execute every cocktail with precision and pride, regardless of how busy the floor is. 03 Make the Moment Identify opportunities to go beyond, a birthday that deserves a toast, a traveller who mentioned a hometown spirit, a guest who just needs someone to listen. Act on them. 04 Hold the Standard Uphold the culture of excellence in every detail: timing, cleanliness, sequencing. The invisible work is what makes the visible work look effortless. 05 Contribute to the Story Share guest insights with the team. Champion new ideas for the menu. Help newer staff grow. The bar is only as strong as its collective commitment to hospitality. 06 Own Your Guest From the moment they sit down to the moment they leave, a guest at your bar is your responsibility. Make sure they leave having experienced something they didn't expect. Who You Are Technical skill is the floor, not the ceiling. We hire for curiosity, warmth, and a genuine love of people. The rest can be taught. Character can't. You remember names, orders, and small details, and you use them You find energy in busy service, not dread You believe there's no such thing as an ordinary guest interaction You take ownership. No blame-shifting, no ego You give your best on a Tuesday at 10pm the same as a Saturday at peak You study your craft outside of shifts, reading, tasting, and asking questions You make new hires feel welcome and veterans feel respected You understand that a guest's experience lives or dies at your end of the bar How to