Lounge Barback - Part Time

About the Role

The Barback reports to the F&B Managers and F&B Director and works in a team environment with other F&B professionals—including barbacks, bartenders, servers, dishwashers, cooks, and chefs. It is critical the person in this position is passionate about learning advanced service techniques and has a natural ability to manage time.

As a barback, you will support bar operations while assisting in creating memorable guest experiences. You will stock, clean, and back up the bar service team, often assisting in the timely and friendly delivery of food and drinks. In-depth menu knowledge will be necessary to ensure safe service to guests with allergies and restrictions. Ongoing beverage tasting and trainings will allow you to expand your knowledge of beer, wine, and spirits.

All service team members are expected to be reliable and responsible, arriving polished and mentally ready to work on time. We emphasize treating team members with the same care as our guests—offering a smile, a helping hand, and a willingness to assist in any situation. You will actively develop trusting and transparent relationships with peers and other hotel associates.

Responsibilities

• Uphold and role model the company’s principles of People, Place, and Character, driving collaboration, intuition, and translocal hospitality.
• Assist in all aspects of the F&B guest’s experience from beginning to end, including extending friendly greetings, ensuring bar products and supplies are well-stocked, and executing requests in a timely manner while ascertaining guest satisfaction.
• Work in an organized and clean fashion—stocking the bar, racking kegs, filling ice bins, cutting garnishes, preparing juices, syrups, and bases—with respect for guests, peers, equipment, and workspace.
• Use steps of service to provide professional service and exceed guest expectations, ensuring alcohol is served safely, responsibly, and legally while utilizing recipes to create consistent cocktails, juices, syrups, and bases.
• Use good judgment when extending goodwill and demonstrate a sense of urgency to provide an amazing guest experience.
• Understand basic culinary terms and strive to expand knowledge through constant study of the craft.
• Participate in daily lineups and quarterly all-staff meetings to develop ideas, provide constructive feedback, and strategize to correct missed opportunities.
• Observe conditions of all physical facilities and relay challenges to F&B Managers, Supervisors, or the F&B Director for corrections and improvements.
• Communicate effectively with F&B and Culinary teams to ensure guests receive their food as ordered in a timely fashion.
• Assist in other areas of the F&B Department as needed, including Banquets, Bar, Café, In-Room Dining, Pool, and Restaurants.

Requirements

• Passion for the People, Place, and Culture of the community, along with a love of restaurants and guest service.
• Minimum of 1 year of experience as a barback in either a free-standing or hotel restaurant or bar.
• TiPS Alcohol service certification and SafeStaff Certificate of Completion, or ability to obtain within 30 days of hire.
• Must meet local age requirements to serve alcohol.
• Available to work a flexible schedule, including nights, weekends, and holidays.
• Fluency in English, both verbally and non-verbally.

Physical Requirements

• Ability to lift, balance, and carry up to 25 lbs. to transport beverage goods, inventory, and equipment.
• Ability to lift, balance, and carry (with assistance) up to 100 lbs. for beverage inventory and equipment.
• Continuous standing and walking, negotiating wet tile floors and steps for 4-5 hours at a time.
• Fine motor coordination for pouring beverages, decorating cocktails, folding napkins, and handling glassware.
• Occasional carrying of items over the shoulder.
• Hand and elbow movements for polishing glassware, setting up tables, shaking, pouring, and mixing drinks.
• Excellent sight and balance for negotiating varied floor surfaces.
• Handling lighted candles and hot fluids (coffee and tea).
• Ability to work in extreme temperatures, such as freezers (-10°F) and kitchens (+110°F).