Barback - Harvest Hall

DEPARTMENT: Food and Beverage 
REPORTS TO: Restaurant Manager  
STATUS: Non-Exempt 

POSITION SUMMARY: 

The Barback is the Bartender’s right hand. Barbacks must be acutely in tune to the flow of service within their station and know where in the cycle each table falls. The Barback welcomes and accommodates guest’s needs and is responsible for set up, service, and clean-up of appropriate service items according to company standards and safety and sanitation policies. Must be in constant communication with the Barback, be a graceful presence at the bar, and have an eye for detail. 

RESPONSIBILITIES: 

• Assists Bartenders, Servers and Hosts in properly serving food and beverages when requested. 

• At the appropriate time, clears, cleans and resets bar in keeping with company and proper sanitation standards to ensure they are ready for the next guest. 

• Responsible for crumbing tables, as directed by the Server. 

• Transports dirty tableware from the dining room to the dish drop area and sorts accordingly. 

• Maintains stock and cleanliness of bar for all meal periods with necessary equipment. Wipes down bar and chairs. Moves tables and chairs and clean floors as necessary. 

• Maintains an organized and fully stocked bar within each shift. 

• Ensures bar is stocked and visually appealing. 

• Responds immediately and graciously to guest service issues and reports the situation to the appropriate Server or Manager on Duty. 

• Maintains an acceptable appearance for station and surrounding area. 

• Responsible for special cleaning projects i.e., dusting, polishing, scrubbing walls, as determined by weekly needs. 

• Additional tasks and responsibilities may be assigned at the discretion of the Manager. 

• Maintains communication and teamwork with all co-workers and supervisors.  

• Conducts oneself in a professional manner with the awareness that all actions and communications are within guest view. 

Additional tasks and responsibilities may be assigned at the discretion of the manager.  Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.  

KNOWLEDGE, SKILLS AND ABILITIES: 

• Ability to think and communicate clearly in high pressure situations. 

• Ability to move quickly and gracefully throughout the dining room. 

• Growing knowledge of the restaurant’s menu, ingredients and cooking techniques. Knowledge of all glassware types. 

• Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift. 

• Knowledgeable of basic sanitation. 

• Knowledgeable of computer operations and ordering procedures. 

• Ability to communicate effectively with guests, co-workers, and supervisors. 

• Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation. 

• Ability to maintain excellent attendance and punctuality. 

PHYSICAL DEMANDS: 

• Ability to walk and stand throughout an eight-hour shift. 

• Ability to lift, balance and carry large, oval dining room service trays. 

• Must be able to lift, push, pull and move up to 40lbs. 

This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.