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

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.