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.
- Must be at least 21 years old.
- Minimum of two years of bartending experience in a luxury, high-volume, banquet, hotel, resort, or fine-dining environment.
- Previous banquet bartending experience preferred.
- Previous lead, trainer, supervisor, or Banquet Captain experience strongly preferred.
- Strong knowledge of spirits, beer, wine, cocktail preparation, mixology techniques, and responsible alcohol service.
- Experience with beverage inventory, ordering, requisitions, transfers, consumption records, and cost controls preferred.
- Ability to read and execute BEOs, beverage packages, event timelines, and event-specific instructions.
- Understanding of Forbes Travel Guide, AAA, LQA, or comparable luxury-service standards preferred.
- Strong leadership, communication, organizational, and problem-solving skills.
- Ability to lead a team and remain composed during high-volume events and multiple simultaneous functions.
- Proficiency with POS systems and familiarity with beverage-inventory programs.
- Ability to perform basic calculations involving quantities, portions, batch recipes, guest counts, inventory, and beverage consumption.
- Current Food Handler and Alcohol Awareness certifications, as required.
- Ability to read, write, and communicate effectively in English. Additional languages are a plus.
- Flexible availability, including early mornings, evenings, late nights, weekends, and holidays.
Nature of the Work This is a hands-on operational position performed in banquet rooms, bar-preparation areas, beverage-storage rooms, kitchens, receiving areas, service corridors, and indoor or outdoor event spaces. The work regularly involves:
- Preparing, setting up, operating, and breaking down banquet bars.
- Receiving, counting, organizing, transporting, and storing beverage products and supplies.
- Moving beverage cases, glass racks, ice, kegs, portable bars, carts, and other banquet equipment.
- Preparing and batching cocktails, mixers, syrups, and garnishes.
- Working in a fast-paced environment with multiple events and changing priorities.
- Working around glassware, ice, wet surfaces, cleaning products, sharp tools, hot liquids, and alcoholic beverages.
- Communicating with guests, team members, event contacts, managers, and supporting hotel departments.
- Working in environments with varying temperatures, lighting, and noise levels.
Physical Requirements
- Ability to lift, carry, push, pull, and move up to 50 pounds, with or without reasonable accommodation.
- Ability to stand and walk for extended periods, including for the duration of a banquet event or scheduled shift.
- Ability to frequently bend, stoop, squat, kneel, reach, twist, and perform repetitive motions.
- Ability to safely push and pull portable bars, beverage carts, glass racks, ice bins, and other banquet equipment.
- Ability to safely handle and transport liquor bottles, wine bottles, beverage cases, kegs, ice, glassware, and bar supplies.
- Ability to use stairs, elevators, ramps, service corridors, loading areas, and outdoor pathways while transporting supplies.
- Ability to work in refrigerated storage areas, kitchens, outdoor event spaces, and crowded function rooms.
- Ability to visually inspect labels, measurements, glassware, garnishes, beverage presentation, and inventory documentation.
- Ability to communicate clearly with guests and team members in an active banquet environment.
Full Time Benefits:
- Medical/Dental/Vision Insurance
- Health Savings Plan and Flexible Savings Plan with Medical Coverage
- Colleague Discounted Room Rates
- 12 Complimentary Room Nights (based on availability)
- Paid Time Off
- 2 Floating Holidays
- 8 Paid Holidays
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- Growth Opportunities
- Referral Bonus
- Recognition & Rewards
- Basic Life Insurance
- Sick Days
- Friends & Family Room Rates
- 401(k) (Match: 1-3% = dollar/dollar, 4-5% = $.50/dollar after 1 year)
- Employee Stock Purchase Plan (5% discount)
- Complimentary Parking
- Complimentary Meal During Each Shift
- Employee Assistance Program (EAP)
- Hyatt Property Restaurant/Coffee Shop Discount
This application window is anticipated to be open at a maximum of 30 days from October 23, 2026 – November 23, 2026, or until a candidate is selected. Applications will be reviewed in the order in which they are received. Please visit careers.hyatt.com to apply.
All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
Colorado Residents: In any materials you submit, you may redact or remove age-identifying information such as age, date of birth, or dates of school attendance or graduation. You will not be penalized for redacting or removing this information.