Reports To: General Manager,Manager on Duty / Managing Operator
FLSA Status: Non-exempt (hourly, tipped)
Employment Type: Part-time or full-time; hourly; at-will
Schedule: Variable — evenings, late nights, weekends, and holidays required; hours fluctuate with season and Alpine Lake community events
The Bartender prepares and serves alcoholic and non-alcoholic beverages for bar guests and for the dining room, maintains the bar and its inventory, and is directly accountable for the lawful service of alcohol under La Tavola's WVABCA license. Bartenders frequently work with limited direct supervision, including during closing, and are entrusted with cash, product, and the judgment calls that protect the restaurant's liquor license. Sound judgment about ID verification and intoxication is the single most important part of this job.
Essential Duties & Responsibilities
Beverage Preparation & Service
- Prepare and serve beer, wine, cocktails, and non-alcoholic beverages to recipe and to standard pour specifications.
- Serve bar guests directly and fill drink tickets rung in by servers accurately and promptly.
- Maintain knowledge of the beer, wine, spirits, and cocktail lists, including ingredients and allergens.
- Greet bar guests promptly, engage warmly, and maintain a welcoming bar atmosphere.
- Handle guest concerns with courtesy; never argue with a guest — escalate to a manager.
Alcohol Compliance — Critical Responsibility
- Verify the age of every guest who appears under 30 using La Tavola's transaction scan device, per company procedure, before serving any alcoholic beverage.
- Physically inspect every ID in addition to scanning it: confirm the photo matches the guest, the date of birth shows the guest is at least 21, and the ID is valid, unexpired, and unaltered.
- Refuse service and notify a manager when an ID is fake, altered, expired, borrowed, damaged, or otherwise suspicious.
- Never bypass the scanner. If the device is inoperable, notify a manager before completing any alcohol transaction requiring ID verification.
- Refuse service to visibly intoxicated guests; offer water or food and notify a manager. Assist management in arranging safe transportation when needed.
- Monitor the bar for over-service, underage guests attempting to obtain alcohol from others, and alcohol leaving the licensed premises.
- Never serve alcohol to anyone under 21, never consume alcohol on shift without explicit management permission, and never comp or give away drinks without manager authorization.
- Comply at all times with West Virginia Code Chapter 60 and WVABCA regulations.
Cash Handling & POS
- Operate the POS accurately; open, maintain, and close out tabs correctly.
- Balance the bar drawer at the start and end of each shift; report any discrepancy to management immediately.
- Obtain manager approval for all voids and comps. Unauthorized discounts or free items are considered theft (Handbook §12.1).
- Do not share POS login credentials with any other employee.
Bar Operations & Inventory
- Stock and rotate beer, wine, spirits, mixers, garnishes, glassware, and ice.
- Change kegs and CO2 as needed, using proper lifting technique and assistance or a keg cart.
- Cut and prepare garnishes; prepare batched mixes and syrups per recipe.
- Complete opening, running, and closing duties: cleaning bar surfaces, wells, drains, mats, coolers, taps, and glassware; breaking down and sanitizing equipment; restocking for the next shift.
- Participate in inventory counts and report product shortages, spoilage, or equipment issues to management.
- Maintain bar sanitation to Preston County and West Virginia health standards at all times.
Supervision of Underage Staff
- Employees under 18 may not work in or behind the bar area, and may not carry or deliver alcoholic beverages to guests. Bartenders must not direct any under-18 employee to do so.
- Employees under 21 may serve alcohol only under the direct supervision of an employee at least 21 years old.
Timekeeping & Tip Reporting
- Clock in and out for all time worked, including stocking, prep, cleaning, closing duties, training, and required meetings. Off-the-clock work is strictly prohibited (Handbook §4.5).
- Declare all tip income through the POS at the end of each shift, as required by the IRS.
- Where a tip pool is in place, individually document tips paid in and paid out.
- Report any suspected pay error to a manager immediately.
Minimum Qualifications
- Must be at least 21 years old. (West Virginia law and Handbook §5.5 permit alcohol service at 18 only under the direct supervision of an employee 21 or older; because bartenders regularly work without direct supervision, La Tavola sets 21 as the minimum for this role.)
- Legally authorized to work in the United States; must complete Form I-9 on or before the first day of work.
- Ability to obtain a food handler permit/card within 30 days of hire (WV Code §16-2-16), where required, through the Preston County Health Department or an approved provider.
- Demonstrated ability to verify identification correctly and to refuse service with composure.
- Reliable transportation to Terra Alta, WV, including for late-night closing shifts. Applicants commuting from Maryland or elsewhere must be able to reach the restaurant reliably in all seasons, including winter weather.
- Availability for evenings, late nights, weekends, and holidays.
- Ability to perform accurate cash handling and basic arithmetic under pressure.
- Must pass a background check where required for cash handling and alcohol service (Handbook §2.5).
Preferred Qualifications
- One or more years of bartending experience in a full-service restaurant or bar.
- Completion of a Responsible Beverage Service Training course (strongly encouraged; may be required for this role).
- Craft cocktail, wine, or draft system experience, including line cleaning and troubleshooting.
- Familiarity with inventory and par-level management.
Physical Requirements & Working Conditions
The following reflect the physical demands of the role. Reasonable accommodations will be made as required by the ADA, the Pregnant Workers Fairness Act, Title VII, and the West Virginia Human Rights Act.
- Stand and walk for extended periods, typically 5–10 hours per shift, often in a confined bar well.
- Frequently lift and carry up to 50 lbs (cases of beer and liquor, ice buckets, bus tubs); move kegs (up to approximately 160 lbs) with assistance or a keg cart — never alone.
- Repetitive hand, wrist, and arm motion (shaking, stirring, pouring, wiping).
- Bend, reach overhead, stoop, and work at low cooler and keg level.
- Work with wet and slippery floors, glassware and breakage, ice, cleaning chemicals, and CO2 equipment.
- Work in a fast-paced environment with variable noise levels and late-night hours.
Compensation
- Tipped cash wage: $2.62 per hour, plus tips. La Tavola applies the West Virginia tip credit and provides every tipped employee with a written Tip Credit Notice before the tip credit is applied.
- Earnings guarantee: If cash wage plus tips does not equal at least $8.75 per hour (the applicable West Virginia minimum wage) in any workweek, La Tavola pays the difference.
- Non-tipped duties: If a bartender spends more than 20% of a shift on non-tipped duties, La Tavola pays the full $8.75/hour for that time.
- Overtime: Time over 40 hours in a workweek is paid at $13.13/hour less the $6.13 tip credit — a cash wage of $7.00/hour. Overtime requires advance manager approval.
- Pay schedule: Bi-weekly, 26 pay periods per year. Direct deposit available.
- Bartenders customarily and regularly receive tips and may participate in a valid tip pool. Tips belong to the employee who earned them, and no manager or owner receives any portion of tips.
La Tavola does not offer employer-sponsored health, dental, vision, life, or disability insurance, paid time off, or retirement benefits at this time. Every employee receives a Health Insurance Marketplace Notice within 14 days of hire.
Training & Introductory Period
New bartenders complete an orientation before working independently, covering the Employee Handbook, food safety, allergen awareness, responsible beverage service and WV ABC compliance, transaction scan device procedure, POS and cash handling, fire safety and evacuation, and Alpine Lake HOA community standards. All orientation and training hours are paid working time at no less than the applicable minimum or tipped rate.
New employees serve a 30-day introductory period. The introductory period does not alter the at-will nature of employment.
Equal Opportunity Statement
La Tavola is an equal opportunity employer. We do not discriminate on the basis of race, color, religion, sex, national origin, age, disability, genetic information, veteran status, sexual orientation, gender identity, or any other characteristic protected under federal, West Virginia state, or local law. This policy applies to all phases of employment including hiring, promotion, compensation, discipline, and termination.
Pay: $8.75 - $29.79 per hour
Benefits:
Work Location: In person
