This position will provide support and assistance to the Bartender during full bar operations. This position will operate in a working restaurant/bar, prepping ingredients, cutting fruit, stocking both product and glassware/equipment, making ice, pouring beer/wine, and using the Point of Sale system to ring out guests and start tabs. As a Barback you will work directly with the F&B Manager on safe operating of equipment, executing recipes, and following sanitation procedures in accordance with state and federal health code requirements. The Barback will work to deliver exceptional guest service and offer top-quality products and knowledge to Snowbasin’s guests.
Job Requirements
- Excellent communication skills in English, both verbal and written.
- Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
- Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms.
- Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.
- Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range objects.
- Regularly required to taste and smell.
- Available to work flexible hours, including weekends and holidays. Schedule can vary between 9am-2am, weekends and holidays.
- Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
- Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold.
- Position requires potential exposure to and use of toxic or caustic chemicals.
- Ability to accurately read and make measurements.
- Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
- Ability to travel to Snowbasin for scheduled shifts.
Essential Duties and Responsibilities:
- Read, understand, and abide by the employee handbook and resort & department polices & procedures.
- Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests and co-workers.
- Maintain awareness of all safety, state & federal sanitation and security procedures relevant to the department and property. Ensure department members are familiar with and adhere to them as well.
- Under the direction of F&B Director, Executive Chef, and Chef de Cuisine, a focus on sustainability practices built into standard operating procedures and daily operations.
- Execute recipes and prep lists meticulously.
- Interact professionally and efficiently with guests, taking orders and delivering drinks as needed.
- Adhere to quality and consistency of product standards for all beverages.
- Follow all opening, closing, and cleaning checklists accurately.
- Develop strong knowledge of Point of Sale system and functions.
- Work to learn bartending equipment and best practices.
- Support Bartender in maintaining accurate liquor dispensing records.
- Maintain required par stock levels for product & glassware.
- Works to learn and understand all food and beverage menus with the ability to make suggestions to guests.
- Maintain cleanliness and organization of bar, back bar, and back prep areas.
- Attend and contribute to required meetings and training classes.
- Participate in and promote safety and accident prevention.
- Perform other duties as assigned by management.
•
Qualifications:
- Must be 21 years of age
- Highschool diploma or equivalent
- 1+ years of food & beverage experience
- Must possess working knowledge of service standards, occupational safety, and food safety
- Must possess introductory knowledge of beverage, including beer, wine, spirits, and cocktails
- Valid Driver’s License
- Utah Food Handler’s Permit
- SIPS & TIPS Certification