Calabra Barback - Full-Time

JOB OVERVIEW:

The Bar-Back who will maintain cleanliness of work areas and equipment, ensure the bar is well stocked

and prepare garnishes to Hotel standards. This person should be knowledgeable about the menu and

focused on providing quality service in a fast-paced environment by assisting Bartenders and Servers.

REPORTS TO: Food and Beverage Manager.

WORK ENVIRONMENT:

Palma Lobby Lounge, Calabra, In-room dinning, Banquet rooms, Kitchen/Stewarding areas.

Pool facilities and service areas.

Job involves working:

• Under variable temperature conditions (or extreme heat or cold).

• Under variable noise levels.

• Outdoors/indoors.

• Around fumes and/or odor hazards.

• Around dust and/or mite hazards.

• Around chemicals.

KEY RELATIONSHIPS:

Internal: Colleagues in Bar, Kitchen, Stewarding, Restaurant, General Cashier,

Storeroom/Purchasing, Front Desk, Guest Attendant, Housekeeping and

Engineering.

External: Hotel guests and visitors, Equipment Repair personnel.

QUALIFICATIONS

Essential:

1. Minimum of 21 years of age to handle liquor.

2. 1-year experience in fast-paced a restaurant, bar or lounge.

3. State food handling certification.

4. Fluency in English both verbal and non-verbal.

5. Provide legible communication.

6. Compute basic mathematical calculations (add, subtract, multiply and divide numbers).

7. Ability to:

• Work flexible schedules and willing and able to work shift duties that may include evenings,

nights, weekends and holidays

• Demonstrate the Proper Ethos with internal and external guests at all times.

• Collaborate with Colleagues cross-departmentally.

• Perform job functions with attention to detail, speed and accuracy.

• Prioritize and organize.

• Be a clear thinker, remaining calm and resolving problems using good judgement.

• Follow directions thoroughly.

• Work cohesively with Colleagues as part of a team.

• Understand guest’s service needs.

• Work with minimal supervision.

• Maintain confidentiality of guest information and pertinent hotel data.

Desirable:

1. High school graduate or equivalent vocational training certificate.

2. Certification of previous training in liquor, wine and food service.

3. Certification in an alcohol awareness program.

4. Certification in CPR.

5. Ability to input and access information in the property management system/computers/point of

sales system.

6. Previous guest relations training.

7. Ability to suggestively sell.

PHYSICAL ABILITIES

Essential:

1. Stand, sit, or walk for an extended period of time.

2. Endure various physical movements throughout the work areas.

3. Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

4. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without

assistance.

5. Satisfactorily communicate with guests, management and Colleagues to their understanding.

ESSENTIAL JOB FUNCTIONS

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/

standards.

2. Maintain complete knowledge of and comply to Proper Image, Proper grooming standards and

Proper Uniform policies.

3. Maintain complete knowledge of Proper Fundamentals.

4. Monitor and maintain knowledge of all assigned assignments or shifts.

5. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only

as intended.

6. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and

whatever time of day.

7. Maintain positive and personalized guest relations at all times. Circulate in assigned areas

frequently.

8. Be familiar with all Hotel services/features and local attractions/activities to respond to guest

inquiries accurately.

9. Tailor interactions and offerings based on guest preferences. Log guests’ preferences.

10. Proactively resolve guest complaints, ensuring guest satisfaction.

11. Monitor and maintain cleanliness, sanitation and organization of all hotel areas.

12. Attend pre-shift briefings/lineups and provide operational feedback.

13. Maintain complete knowledge of table/seat/position numbers, sections, room capacity, hours of

operation, proper table set-up and dress code of the restaurant.

14. Maintain awareness of noise, music, and lighting levels in hotel areas and report discrepancies to

Manager.

15. Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct

glassware and garnishes in the restaurant.

16. Maintain knowledge of the particular characteristics and description of every wine/champagne by

the glass and major wines on the wine list.

17. Maintain complete knowledge of designated glassware, ingredients, preparation method and

garnishes for each drink.

18. Maintain complete knowledge of all updates made to menus and wine lists.

19. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those

prohibiting service to minors, intoxicated persons and drunk driving.

20. Maintain complete knowledge of state Designated Driver Awareness programs.

21. Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times.

22. Be familiar and adhere to all hotel cash handling policies.

23. Complete opening side duties:

a) Check quality and amount of all Bar stock and supplies by using checklist.

b) Complete opening inventory sheet.

c) Requisition all necessary supplies.

24. Transport supplies from storeroom to bar.

d) Stock ice in Bar.

e) Set up bottles in display cabinet and speed rail.

f) Prepare garnishes.

g) Stock glassware and paper supplies.

h) Prepare mixes.

i) Check condition and cleanliness of blender, shaker and other tools.

j) Check temperature of refrigeration units and glass wash machine.

k) Prepare bowls of Bar snacks.

l) Set up candles/centerpieces.

25. Inspect cleanliness and condition of Bar, guest and service areas; rectify any deficiencies.

26. Greet guests and take their orders (food and beverage), utilizing suggestive/up-selling techniques.

27. Inquire any guest food allergies which may impact order selection.

28. Input orders into POS system and ensure transmission of food orders is verified by Kitchen.

29. Legibly document orders when system is down and distribute food orders to Kitchen.

30. Ensure that all drink orders from servers are accurately rung into the P.O.S. system before giving

drinks to them.

31. Prepare all drink orders for guests according to outlet recipes.

32. Serve drinks to guests.

33. Retrieve food orders from Kitchen and serve to guests.

34. Open and serve wine/champagne bottles.

35. Prepare and serve all available coffee beverages.

36. Answer outlet telephone within three rings, using correct greeting and telephone etiquette.

37. Monitor and maintain cleanliness, sanitation and organization of bar top, tables, service areas and

outlet itself.

38. Restock ice.

39. Monitor and maintain trash and recycle bins.

40. Monitor and maintain condition of glassware, flatware and paper supplies.

41. Monitor and maintain cleanliness, sanitation and organization of Bar and service areas.

42. Transport soiled wares to dishwashing area.

43. Extend courteous salutations when guests leave outlet and invite them to return.

44. Clean and sanitize all serviceware and equipment in glass machine/three compartment sink.

45. Remove soiled wares from bar top and tables to dishwashing area.

46. Present guest checks and process payments. Adhere to all cash handling and credit

policies/procedures.

47. Extend courteous salutations when guests leave outlet and invite them to return.

48. Close all guest checks in the P.O.S. system immediately upon payment.

49. Clean and reset bartop and tables immediately after guests depart.

50. Clean all serviceware and equipment in glass machine/three compartment sink.

51. Assist Bartenders and Servers in their job functions to ensure smooth and efficient service to guests.

52. Clearly communicate last call at designated closing time to guests, Barbacks and Servers.

53. Legibly complete bottle requisition slips and distribute accurately.

54. Legibly document designated items on the spill sheet.

55. Ensure maximum usage of all supplies to attain budgeted beverage cost and to prevent waste.

56. Use all chemicals in accordance with OSHA regulations and hotel requirements.

57. Complete closing side duties:

a) Properly store all reusable goods.

b) Empty and drain ice bin.

c) Scrub sink.

d) Remove all items from bar top and tables; place clean items in designated areas; wipe clean

all surfaces of bar top and tables.

e) Remove liquor and bottles from speed rail and liquor cabinet.

f) Wipe down all bottles and surfaces.

g) Clean all Bar equipment and tools.

h) Remove trash.

i) Sweep and mop floor behind Bar.

j) Count all empty bottles by type and legible document such on the requisition form; attach

transfer slips/spill report and place in Manager's office.

58. Legibly document pertinent information in outlet logbook.

59. Complete all closing reports in the P.O.S. system.

60. Count bank at end of shift; complete cashier reports and drop receipts; secure bank.

61. Realign furniture to desired floor plan.

62. Inspect condition of all furniture for tears, rips or stains; report any damages to the Manager.

63. Remove all dust, debris and foreign particles from furniture including crevices and under cushions.

64. Vacuum carpet in assigned outlet area.

65. Empty vacuum bag and wipe vacuum clean.

SECONDARY JOB FUNCTIONS

1. Assist with weekly/monthly inventories.

2. Follow maintenance program and cleaning schedule.

3. Legibly document pertinent information or maintenance needs and submit to manager.

4. Attend menu and wine tastings as scheduled.

JOB OVERVIEW:

The Bar-Back who will maintain cleanliness of work areas and equipment, ensure the bar is well stocked

and prepare garnishes to Hotel standards. This person should be knowledgeable about the menu and

focused on providing quality service in a fast-paced environment by assisting Bartenders and Servers.

REPORTS TO: Food and Beverage Manager.

WORK ENVIRONMENT:

Palma Lobby Lounge, Calabra, In-room dinning, Banquet rooms, Kitchen/Stewarding areas.

Pool facilities and service areas.

Job involves working:

• Under variable temperature conditions (or extreme heat or cold).

• Under variable noise levels.

• Outdoors/indoors.

• Around fumes and/or odor hazards.

• Around dust and/or mite hazards.

• Around chemicals.

KEY RELATIONSHIPS:

Internal: Colleagues in Bar, Kitchen, Stewarding, Restaurant, General Cashier,

Storeroom/Purchasing, Front Desk, Guest Attendant, Housekeeping and

Engineering.

External: Hotel guests and visitors, Equipment Repair personnel.

QUALIFICATIONS

Essential:

1. Minimum of 21 years of age to handle liquor.

2. 1-year experience in fast-paced a restaurant, bar or lounge.

3. State food handling certification.

4. Fluency in English both verbal and non-verbal.

5. Provide legible communication.

6. Compute basic mathematical calculations (add, subtract, multiply and divide numbers).

7. Ability to:

• Work flexible schedules and willing and able to work shift duties that may include evenings,

nights, weekends and holidays

• Demonstrate the Proper Ethos with internal and external guests at all times.

• Collaborate with Colleagues cross-departmentally.

• Perform job functions with attention to detail, speed and accuracy.

• Prioritize and organize.

• Be a clear thinker, remaining calm and resolving problems using good judgement.

• Follow directions thoroughly.

• Work cohesively with Colleagues as part of a team.

• Understand guest’s service needs.

• Work with minimal supervision.

• Maintain confidentiality of guest information and pertinent hotel data.

Desirable:

1. High school graduate or equivalent vocational training certificate.

2. Certification of previous training in liquor, wine and food service.

3. Certification in an alcohol awareness program.

4. Certification in CPR.

5. Ability to input and access information in the property management system/computers/point of

sales system.

6. Previous guest relations training.

7. Ability to suggestively sell.

PHYSICAL ABILITIES

Essential:

1. Stand, sit, or walk for an extended period of time.

2. Endure various physical movements throughout the work areas.

3. Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

4. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without

assistance.

5. Satisfactorily communicate with guests, management and Colleagues to their understanding.

ESSENTIAL JOB FUNCTIONS

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/

standards.

2. Maintain complete knowledge of and comply to Proper Image, Proper grooming standards and

Proper Uniform policies.

3. Maintain complete knowledge of Proper Fundamentals.

4. Monitor and maintain knowledge of all assigned assignments or shifts.

5. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only

as intended.

6. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and

whatever time of day.

7. Maintain positive and personalized guest relations at all times. Circulate in assigned areas

frequently.

8. Be familiar with all Hotel services/features and local attractions/activities to respond to guest

inquiries accurately.

9. Tailor interactions and offerings based on guest preferences. Log guests’ preferences.

10. Proactively resolve guest complaints, ensuring guest satisfaction.

11. Monitor and maintain cleanliness, sanitation and organization of all hotel areas.

12. Attend pre-shift briefings/lineups and provide operational feedback.

13. Maintain complete knowledge of table/seat/position numbers, sections, room capacity, hours of

operation, proper table set-up and dress code of the restaurant.

14. Maintain awareness of noise, music, and lighting levels in hotel areas and report discrepancies to

Manager.

15. Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct

glassware and garnishes in the restaurant.

16. Maintain knowledge of the particular characteristics and description of every wine/champagne by

the glass and major wines on the wine list.

17. Maintain complete knowledge of designated glassware, ingredients, preparation method and

garnishes for each drink.

18. Maintain complete knowledge of all updates made to menus and wine lists.

19. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those

prohibiting service to minors, intoxicated persons and drunk driving.

20. Maintain complete knowledge of state Designated Driver Awareness programs.

21. Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times.

22. Be familiar and adhere to all hotel cash handling policies.

23. Complete opening side duties:

a) Check quality and amount of all Bar stock and supplies by using checklist.

b) Complete opening inventory sheet.

c) Requisition all necessary supplies.

24. Transport supplies from storeroom to bar.

d) Stock ice in Bar.

e) Set up bottles in display cabinet and speed rail.

f) Prepare garnishes.

g) Stock glassware and paper supplies.

h) Prepare mixes.

i) Check condition and cleanliness of blender, shaker and other tools.

j) Check temperature of refrigeration units and glass wash machine.

k) Prepare bowls of Bar snacks.

l) Set up candles/centerpieces.

25. Inspect cleanliness and condition of Bar, guest and service areas; rectify any deficiencies.

26. Greet guests and take their orders (food and beverage), utilizing suggestive/up-selling techniques.

27. Inquire any guest food allergies which may impact order selection.

28. Input orders into POS system and ensure transmission of food orders is verified by Kitchen.

29. Legibly document orders when system is down and distribute food orders to Kitchen.

30. Ensure that all drink orders from servers are accurately rung into the P.O.S. system before giving

drinks to them.

31. Prepare all drink orders for guests according to outlet recipes.

32. Serve drinks to guests.

33. Retrieve food orders from Kitchen and serve to guests.

34. Open and serve wine/champagne bottles.

35. Prepare and serve all available coffee beverages.

36. Answer outlet telephone within three rings, using correct greeting and telephone etiquette.

37. Monitor and maintain cleanliness, sanitation and organization of bar top, tables, service areas and

outlet itself.

38. Restock ice.

39. Monitor and maintain trash and recycle bins.

40. Monitor and maintain condition of glassware, flatware and paper supplies.

41. Monitor and maintain cleanliness, sanitation and organization of Bar and service areas.

42. Transport soiled wares to dishwashing area.

43. Extend courteous salutations when guests leave outlet and invite them to return.

44. Clean and sanitize all serviceware and equipment in glass machine/three compartment sink.

45. Remove soiled wares from bar top and tables to dishwashing area.

46. Present guest checks and process payments. Adhere to all cash handling and credit

policies/procedures.

47. Extend courteous salutations when guests leave outlet and invite them to return.

48. Close all guest checks in the P.O.S. system immediately upon payment.

49. Clean and reset bartop and tables immediately after guests depart.

50. Clean all serviceware and equipment in glass machine/three compartment sink.

51. Assist Bartenders and Servers in their job functions to ensure smooth and efficient service to guests.

52. Clearly communicate last call at designated closing time to guests, Barbacks and Servers.

53. Legibly complete bottle requisition slips and distribute accurately.

54. Legibly document designated items on the spill sheet.

55. Ensure maximum usage of all supplies to attain budgeted beverage cost and to prevent waste.

56. Use all chemicals in accordance with OSHA regulations and hotel requirements.

57. Complete closing side duties:

a) Properly store all reusable goods.

b) Empty and drain ice bin.

c) Scrub sink.

d) Remove all items from bar top and tables; place clean items in designated areas; wipe clean

all surfaces of bar top and tables.

e) Remove liquor and bottles from speed rail and liquor cabinet.

f) Wipe down all bottles and surfaces.

g) Clean all Bar equipment and tools.

h) Remove trash.

i) Sweep and mop floor behind Bar.

j) Count all empty bottles by type and legible document such on the requisition form; attach

transfer slips/spill report and place in Manager's office.

58. Legibly document pertinent information in outlet logbook.

59. Complete all closing reports in the P.O.S. system.

60. Count bank at end of shift; complete cashier reports and drop receipts; secure bank.

61. Realign furniture to desired floor plan.

62. Inspect condition of all furniture for tears, rips or stains; report any damages to the Manager.

63. Remove all dust, debris and foreign particles from furniture including crevices and under cushions.

64. Vacuum carpet in assigned outlet area.

65. Empty vacuum bag and wipe vacuum clean.

SECONDARY JOB FUNCTIONS

1. Assist with weekly/monthly inventories.

2. Follow maintenance program and cleaning schedule.

3. Legibly document pertinent information or maintenance needs and submit to manager.

4. Attend menu and wine tastings as scheduled.