Overview: The barback is responsible for the overall support of the bar and mixology program on the property. They actively support the bartenders by ensuring the bar areas are stocked with glassware, garnish, beverages, ice, etc. They ensure that preparation of all garnishes, pre-batches, syrup, and shrubs are prepared following the property recipes provided. They ensure all bar work areas are kept clean and organized at all times.

Essential Duties and Responsibilities

Bar Back Opening Duties:

• Clock in wearing the appropriate uniform. Check-in with the opening manager. Wipe down the bar top and bar seats. (Arrange accordingly)
• Set up garbage bins for service.
• Acquire bar towels for service.
• Fill ice bins with approved ice buckets/containers. Take note of any ice quality differences (ice thickness, clarity, etc.) coming from the ice machine(s). If you notice any discrepancies, please notify management. After using ice buckets, hang them upside down in approved areas so they can dry and no stagnant water is left behind.
• Prepare and deliver garnish in accordance with property garnish program standards.
• Prepare and deliver fresh juice for the bar program.
• Prepare and deliver syrups and/or shrubs for the bar program by following recipes to the precise directions provided
• Pre-batch cocktails for all bars on the property, including canned cocktail program, bottled cocktail program, cocktails on tap program, and outlet-specific pre-batch by following recipes to the precise directions provided.
• Restock all glassware from the glass/dish station according to the labeled location for each piece.
• Check ice machines to make sure they are working properly. (Notify the manager immediately if it is not functioning properly).
• Restock any other bar condiments.
• Restock liquor, beer, sodas, bottled water, and wine/champagne by glass according to the bar par sheet, which can be obtained from the Manager on Duty.
• Check/replace perishable stock items (milk/half & half, etc.)
• Fill sanitation buckets to the correct sanitation level that will be verified with litmus paper or another testing device. Label the buckets with an expiration tag for the time it was made. Include one white cleaning towel per sanitation bucket.
• Wipe off the front of refrigerators and or coolers.
• Check hand sinks for soap & paper towels. Restock and refill if necessary. Make sure all hand sinks have running hot water.
• Help bartenders with his/her opening side work if needed.
• Put away any new inventory that has arrived on delivery days.
• Prepare 3-compartment sinks and test detergent and sanitation levels.

• Make any new juices that have expired or are about to run out. Refer to any juicing procedures and juicing expiration guidelines.
• Support Bartenders in refilling ice before it is depleted, remembering when the restaurant will close that shift. For example, you would not want to fill the ice bin full of ice 30 minutes before closing.
• Restock any empty or almost empty bottles before the bartender asks. Be proactive!
• If the bartender is busy, clean any dirty tins so the bartender can make the next round of drinks without having to clean between each round.
• During busy rushes, assist the bartender with service tickets by getting beer (with appropriate glassware), bottled waters, and any specialty cocktail serves (smoked cocktails, specialty ice, etc.).
• Replenish fruit garnishes throughout the shift.
• Show an active interest in learning about the products dispensed from the bar and service standards. You should learn the ingredients of each Rosewood Miramar Beach cocktail and develop generic brand knowledge.
• Empty trash bins as required.
• Clean your tools and work surfaces (black cloths, sinks, shelves, surfaces, cupboards, etc.).
• Clean and dry any spillages effectively and efficiently.
• Alert the Managers when necessary: e.g., spillages, guest attention, emergencies.
• Pay attention to the outside of the bar in between rushes. Are chairs clean and lined up uniformly? Is there any debris on the floor?
• Wipe down any hard-to-reach parts on the bar top.

• Remove any dirty chinaware, silverware & glassware to dish/glass stations.
• Remove all mixing glassware and bar utensils, wash them, and put them back at the bar for service the following day.
• Remove garbage from garbage bins.
• Help bartenders wrap all left-over fruit and juices and store them in the refrigerators.
• Restock all glassware from the glass/dish station.
• According to Par, restock liquor, beer, sodas, bottled water, and wine/champagne by glass. If, for any reason (i.e., overtime), you cannot accomplish any of your closing stocks. Notify the bar log or manager so the following day, barback can accomplish this, and there will be no service disruption.
• Clean and wipe the inside of refrigerators if necessary.
• Wipe off the front of refrigerators and coolers.
• Check with the closing bartender/bar manager and Manager on duty before departing. Sign out and clock out.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
• All other duties as required.
  

Technical Skills:

• Knowledge Ability to perform job functions with attention to detail, speed, and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm, and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8–12-hour shift in hot, noisy, and sometimes close conditions.
• Ability to work with all products and food ingredients involved and use all senses to ensure quality standards are met.
• Ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions.
• Ability to comprehend and follow recipes; perform job functions with minimal supervision; work cohesively with co-workers as part of a team.
  

Language: Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Kitchen Environment - constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, and cleaning tools.
  

Licenses and Certification:

• Food Handlers Certification required

Qualifications:

• High School Diploma or an equivalent combination of education and work-related experience.
• Minimum 21 years of age to pour alcoholic beverages
  

Experience:

• Hotel operational exposure (i.e., F&B) preferred
• Experience with a luxury or ultra-luxury property or brand preferred
  

The pay scale for this position is between $XX and $XX/hour[plus] [commissions, bonuses, upsell incentives, tips, etc.]. This is the pay range for this position that the Hotel reasonably expects to pay.

Rosewood Miramar Beach requires all associates to be up to date on their COVID-19 vaccination, including receiving a booster if eligible. Accordingly, applicants will be required to submit proof of vaccination prior to beginning employment and may only begin employment if fully vaccinated. In accordance with the law, Rosewood Miramar Beach will accommodate applicants and employees who cannot be administered the COVID-19 vaccine for medical or religious reasons, if to do so would not be an undue hardship. Applicants should contact anita.kwok@rosewoodhotels.com if they have questions about this requirement or wish to request an accommodation under the law.

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