Bar Back - The Penny Hotel Williamsburg - Brooklyn, NY

REPORTS TO:  Restaurant Manager

Benefits/Perks of Working With Us:

Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options.

Purpose for the Position:  The Bar Back will provide friendly and excellent service to every guest as well as keep the beverage area clean and stocked at all times.

The Bar Back Essential Responsibilities:

1. Responsible for ensuring a consistent flow of services to guest and cocktail servers by assisting bartender with their job functions.
2. Ensure that bar and floors are clean and used glassware is removed from bar tops.
3. Clear and wipe down tables in absence of a cocktail server.
4. Maintain a clean work environment in accordance with Health Department standards.
5. Check glass washers for proper chemical mixture and volume.
6. Maintain soap and towels at hand sinks in all bars.
7. Maintain par stock levels by placing orders for wine, champagne, beer, liquor, and perishables at start of shift.
8. Receive and deliver all products to appropriate outlet and stock in accordance to specification.
9. Stock server wells in accordance to specifications with all product and supplies required.
10. Cut fruit to specification and prepare all condiment caddies.
11. Collect trash from all outlets throughout shift and wipe down walls behind trash containers.
12. Distribute clean bar towels, collect soiled ones, and discard them in the appropriate place.
13. Collect all excess glasses from bars and restock them in their appropriate outlets in accordance to specification and retrieve bar glassware from dish areas.
14. Organize and clean pump rooms, coolers, and storage areas to specification.
15. Sweep and mop pump rooms, coolers, and storage area floors.
16. Soak and clean soda bag-in-box hoses and nozzles.
17. Replace and rotate draught beer kegs, liquor pump rooms, and soda bag-in-boxes as required.
18. Continuously monitor bar to ensure that all guests receive beverage service in a timely manner.
19. Attend and satisfactorily complete all training as assigned and required.

To do this kind of work, you must be able to:

• Previous busser experience preferred, but not required.
• Good communication and hospitality skills.
• Carry out specific oral or written instructions, frequently following a simple routine.
• Do the same task over and over, frequently in the same way.
• Get along with all kinds of people.
• Use hands and fingers skillfully and easily.
• Stand or walk for long periods of time.
• Lift and carry things like heavy trays and tables.
• Be available on nights, weekends, and holidays.

Physical Demands:  Lifting 50 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 30 lbs.  Requires walking or standing to a significant degree, reaching, handling, feeling, talking, hearing, seeing.

Environmental Conditions:  Inside:  Protection from weather conditions but not necessarily from temperature changes.  A job is considered "inside" if the worker spends approximately 75% or more of the time inside.

Math Skills:  Requires mathematical development sufficient to be able to:  Add and subtract.

Language Skills:   Must have developed language skills to the point to be able to:  Read instructions, rules, etc. 

Relationships to Data, People and Things:

Data:  Comparing:  Judging the readily observable functional, structural or compositional characteristics (whether similar to or divergent from obvious standards) of data, people or things.

People:  Serving:  Attending to the needs, requests or the expressed or implicit wishes of people.  Immediate response is involved.

Things:  Handling:  Using body members, hand tools and/or special devices to work, move or carry objects or materials.  Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tool, object or material.                                                                                                           

Specific Vocational Preparation:  Specific vocational training includes an occupationally significant combination of:  vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs; anything beyond short demonstration up to and including 30 days.