Barback

PRINCIPAL RESPONSIBILITIES/ POSISTION PURPOSE: Responsible for the initial preparation and servicing of all permanent and portable bars operating within the hotel.

Average Percentage of

Time

Essential Functions

25%

Retrieves orders from storeroom. Visually checks stock received against written requisition with storeroom personnel, to ensure order is accurate. Upon delivery to the bar, re-checks items with bartender for completeness.

Verified with Manager.

15%

Cuts, slices and peels perishable garnishes and fruits, mixes and pours juices in sufficient amounts according to projected business. Stores back-up supplies

needing refrigeration in prescribed containers for later use.

20%

Checks and assists bartender in maintaining adequate amounts of supplies, i.e., stir sticks, napkins, matches, etc., for both the immediate bar and extended service area.

25%

Maintains cleanliness of bar area, beer lockers, refrigeration and storage areas to comply with health code

standards.

10%

Scoops ice from ice bins, transports to service areas and replenishes ice containers for usage.

5%

Transports taps, replaces and performs routine maintenance requirements on heavy beer kegs.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings.
• Perform general cleaning tasks to adhere to health and safety standards.
• Keep work area clean and organized.
• Complete other duties as assigned by supervisor such as cleaning guest spills.
• Must adhere to all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests to ensure all laws are being followed.
  
  

Other Duties

Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by HPH from time to time, is essential to the successful performance of this position.

Physical Requirements

Frequency Key:

Never - O hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 hours; Constant - 6-8 hours.

Physical Activity

Frequency

Sitting

Rare

Walking

Constant

Standing

Constant

Climbing Stairs

Occasional

Crouching/Bending/Stooping

Occasional

Reaching

Constant

Grasping

Constant

Pushing/Pulling

Occasional

Near Vision

Constant

Far Vision

Constant

Talking

Frequent

Smell

Occasional

Taste

Rare

Lifting/Carrying (# lbs) Travel

Frequent up to 75 lbs.

Safety Requirements

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged, or lost PPE, or equipment that does not fit properly, to your manager.

ORGANIZATIONAL RELATIONSHIPS

Positions Directly Reporting To This Position (titles)

None

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Must be knowledgeable in preparation and service of alcoholic beverages.
• Basic mathematical skills necessary to ensure proper delivery amounts and understand portion sizes.
• Sufficient manual dexterity of hands in order to use a knife, pick up glassware and bottles, scoop ice, tap kegs and extend hands overhead to stock items.
• Basic knowledge of the English language sufficient for the employee to understand inquiries from customers and
• communicate simple instructions.
• Ability to comprehend written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to work in confined spaces.
• Ability to grasp, bend, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of300 lbs., at a continuous schedule.
• Ability to perform duties within temperature ranges, from normal to refrigerated.
  
  

EDUCATION

High School graduate or equivalent preferred

Experience

Prefer six (6) months to one-year previous serving experience. Prior hospitality experience preferred.

LICENSES OR CERTIFICATES

Must obtain any government required licenses or certificates. Examples include a Washington Health Card Permit; Oregon Liquor Service Permit; Alcohol Service Permit. CPR certification and/or 1st Aid Training preferred.

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

Notice

Standing, bending, stooping, and lifting weights up to and including lbs . may be required. The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.

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