Bar Back

Description

JOB TITLE: Bar Back

ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort

SUPERVISOR: Bar & Cocktail Manager

FLSA: Non-Exempt

HOURLY RATE: $11.00 to $12.00 Per Hour

**This position requires the chosen candidate to purchase a liquor license and complete alcohol training within 14 days of start date. Failure to do so by the deadline could result in immediate termination**

FUNCTIONS STATEMENT:

Responsible for daily supplying and stocking the lounge and service bar on demand.

MAJOR DUTIES:

Accurately take supply orders.

Responsible for delivering and maintaining Lounge and Casino Service bar in a stocked manner as instructed by the Bartender.

Responsible for moving and stocking large cases and kegs.

Responsible for filling ice bins as needed.

Assume duties of Bartender and Cocktail Waitresses during their breaks.

Replace bottles, juices and beer kegs on “Easy System” (An online method) if available.

Empty garbage and mop floors.

Ensure the safety and security of team members and customers.

Provide friendly and courteous customer service.

Perform other duties and projects as required by management.

NOTE: The above duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be construed as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics of an employee in this position.

FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION

Knowledge of Public Health prescribed methods of hand-washing techniques. ? Knowledge of courteous, appropriate and inappropriate greeting techniques.

Knowledge of what constitutes “undue familiarity” with guests and customers. ? Knowledge of infection control factors.

Ability to read, write and interpret simple instructions.

Knowledge of how to operate all bar equipment.

Knowledge of Alcoholic Beverage Control laws and regulations gaming laws.

Knowledge of sanitation and health department regulations for safe handling alcohol.

Knowledge of CO2 gauges hoses and tanks.

FACTOR 2: SUPERVISORY CONTROLS

The incumbent is under the direct and close supervision of the Bartender.

The supervisor assigns work, advises on changes in procedures and is available in the immediate area for assistance when needed, routine work performed independently.

FACTOR 3: GUIDELINES

Written and oral guides provide specific instructions for doing the work.

Most instructions are easily memorized and require little interpretation.

FACTOR 4: COMPLEXITY

? The complexity level ranges from a low level to a medium level that involves tracking stock usage history, ordering and stocking as needed.

FACTOR 5: SCOPE AND EFFECT

The primary purpose is to keep the bar stocked with an inventory that minimizes confusion, breakage and waste.

This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.

FACTOR 6: PERSONAL CONTACTS

? Contacts are on a face-to-face basis with guests and customers, fellow employees and management.

FACTOR 7: PURPOSE OF CONTACTS

? The purpose of the contacts is to create a satisfied customer so as to encourage a high level of customer returns.

FACTOR 8: PHYSICAL DEMANDS

Sitting or standing for long periods of time.

Bending, stooping, kneeling, repetitive motions.

Frequent lifting up to 70 lbs.

FACTOR 9: WORK ENVIRONMENT

Normal lounge and bar environment.

MINIMUM QUALIFICATIONS FOR CONSIDERATION:

Must have a High School diploma or GED equivalent.

Must have good verbal and writing skills, basic math and cash handling skills.

Ability to work any shift, start time, weekends and holidays.

Six months experience working in Beverage Service Industry.