job description

Barback

Introduction

Our barbacks provide a fundamental role in our extensive beverage program. Barbacks are essential to maintain the restaurant order as well as preserving a stable foundation for our bars throughout service. We are looking for friendly, energetic professionals who want to offer a unique experience in a high-volume setting.

Responsibilities and Duties

The main functions include, but are not limited to the following:

Washing and polishing glass ware
Stocking juices, beverage coolers, and ice wells behind the bar
Knowledge of food and beverage menu; barbacks are expected to take orders for guests and provide information regarding requests and inquiries
Changing out kegs, soda cartons, syrups, juices, etc.
Assisting bartenders during high-volume by preparing basic cocktails, pouring beers, and aiding other beverage needs
Maintaining a clean environment during service; bussing after customers and various workstations
Sweeping and mopping
Taking trash to the dumpster and breaking down boxes
Setting up and closing down bar stations before or after service, this could include ice wells, bar taps, frozen drink machines, etc.

Qualifications and Skills

While bar experience is not required, prior restaurant or customer service experience is preferred
Must be 18 years of age or older
Ability to lift or change kegs, the weight of this varies between 60-160 pounds
You must be a team player and work well with others, especially in high-stress situations

(The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of all positions. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of any position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is regularly required to lift, bend, kneel, stoop, push, and pull items weighing 50 pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives).

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