TR-Bar Back

Position Summary:

The Bar Back/Busser assists in all aspects of the guest experience of Boisset Collection. Primary responsibilities include ensuring all guest areas are clean, presentable, and polished for exceptional experiences. This includes upkeep of outdoor furniture and cabanas, cleaning all glassware and other back-of-house needs in preparation for the tasting room team to conduct tours of various sizes, holding tastings, and providing wine education. The Porter/Bar Back/Busser also assists in special events, off-site consumer tastings, wine club activities, and any other related tasks which involve direct guest contact.

Essential Functions:

 Maintain clean floors throughout the day; free of garbage and debris, transporting cardboard and recycling.

 Organize and clean dry storage.

 Maintain cleaning supplies and equipment. Communicate ordering needs and supply/equipment problems Tasting Room Manager and Culinary Manager.

 Remove and clean covers from all outdoor furniture, stocking guest areas in preparation for each day.

 Know and follow excellent sanitation practices.

 Develop and sustain a level of professionalism among staff and clientele.

 Maintains a positive and motivated attitude when working with customers and fellow employees.

 Works well with others, is proactive in finding ways to help others, and helps others when asked to by fellow employees and management.

 Maintain attractive, effective displays of wine and gift items, restocking on a regular basis.

 Follows directions as communicated. Reads and follows instructions on employee notice memos.

 Able to adapt to new directions as they may change with business needs.

 Maintains a clean and well-sanitized property. Keeps floors, counters, and equipment clean during and after the shift, including outdoor spaces.

 Ensures uniform cleanliness during the shift, protecting uniform during a shift by being aware of soiled areas, and consistently demonstrating good hygiene.

 Assist with monthly inventory.

 Arrives to work on time and is ready to work in full uniform at a scheduled time.

 Utilizes proper call-out procedures.

 Has a full understanding of the tasks required for the position of employment, asking questions whenever there is uncertainty regarding a responsibility.

 Aware of the dangers of the work environment and is proactive at maintaining safety standards, quickly cleaning spills on the floors, and removing any possible dangers that may be evident in the work environment.

 Able to complete tasks more quickly as the employee gains experience.

 Proactive at finding new tasks, as tasks are completed, operating with little management oversight.

 Goes above and beyond what is expected as an employee.

 Assist with the packing and shipping of wine orders, sales orders, POS orders, etc. as

needed.

 Aid tasting room/hospitality managers, events managers, and other staff in special

projects as needed.

 Practices complete customer service by immediately greeting and welcoming customers, constantly anticipating, and graciously assisting with customer needs, saying thank you, good-bye and inviting customers back.

 Attend and participate in the regularly scheduled tasting room/hospitality staff meetings,

tastings, seminars, and other team events as needed.

Additional Functions:

 Comply with all company safety policies, practices, and procedures. Participate in safety training and report all unsafe conditions or work practices.

 Participate in team efforts and perform additional duties as needed.

Physical Requirements/Work Environment

• Must be able to sit and/or stand for long periods of time. Capable of lifting 55 lbs. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Work Environment

 Indoor/Outdoors. Moderate noise levels typical of public space: music sound system, public conversations, telephones/cell phones, large groups.

Schedule and Travel Requirements

 Variable schedule; may require weekends, periodic evenings, and/or periodic or seasonal overtime.