Barback

Barbacks work behind the bar efficiently and in alignment with Gin & Luck's standards of working to code. They will also assist in all aspects of FOH, including running food and drink, clearing tables, and greeting guests. All Barbacks will exemplify our core values, connecting with guests in a professional manner to ensure excellence in service.

Duties and Responsibilities

• Arrive to work every day with a positive attitude, a willingness to learn, & prepared for the shift. Place all personal items in the proper designated areas.
• Approach each shift with a positive attitude, a willingness to learn, and a readiness to contribute to the team's overall goals.
• Focus on always continuing your education and in all facets of our business.
• Catch up on all internal communication via Slack before your shift.
• Have a complete knowledge of the food and beverage items and preparations.
• Have a comprehensive knowledge of modern classics as well as popular cocktails.
• Know and use the service guidelines outlined in the service manual.
• Always check in with any staff working in your respective space on arrival and see if you can help with anything before beginning your assigned duties.
• Provide an exceptional guest experience from the moment they walk in the door to the moment they leave.
• Greet guests warmly, genuinely, and with a smile & eye contact.
• Operate as a member of the team, helping others and requesting help as needed. Perform any other restaurant duties as requested by management.
• Ask for help when you need it. Asking for help is a sign of strength, not a sign of weakness.
• Use heightened awareness on any table with an allergy, be sure to work to code according to our allergy standards.
• Serve alcoholic beverages only to guests over 21 years of age. Check ID's at every table, without exception. Get your manager involved with any questions.
• Control the amount of alcohol served, so that guests do not become over-intoxicated.
• Know the table numbers and position numbers in all sections.
• Perform table/bar maintenance throughout the shift, including crumbing, keeping waters full, clearing & resetting serving ware, etc. 
• Maintain a neat and properly organized mise en place throughout your shift.
• Treat all areas of the restaurant with respect, clean and reset to zero when necessary.
• Make sure bar is fully stocked on arrival and continuously restocked throughout your shift.
• Communicate with hosts about how the bar is handling the flow of service.
• Clean and polish glassware and silverware.
• Ensure that mise trays are consistently stocked.
• Treat the Bar Lab with the respect it deserves, make sure it is clean and organized throughout the night.
• Check in with Bartenders regularly.
• Attend mandatory quarterly staff meetings.

• The employee is responsible for getting a shift covered if they cannot report to a scheduled shift (apart from sick reasons). If they cannot report to a shift and have exhausted all options for coverage, they must contact their supervisor to problem solve no less than 8 hours prior to their scheduled in time.

• Always act in a professional manner and represent Gin & Luck graciously whether you are in house, traveling, or at another local food and beverage establishment.

Demonstrate the Core Values of Gin & Luck:

• Connection - We build relationships through intuition and empathy.
• Professionalism - We are ambassadors of the Death & Co brand, inside and outside our businesses.
• B.K. - We execute with focus and work to completion.
• Excellence - We will forever be chasing excellence; it is a pursuit without end.
• Contagious Joy - When we're having fun, it emanates out and influences our work and the people around us.