Bar Back

Riviera Dining Group Inc • Miami, FL

48d

About The Position

Barbacks are primarily responsible for the seamless execution of bar operation, preparing batches, garnishes, beverages per standard operating guidelines set forth in the bar manual. Uses appropriate garnishes, barware, glassware, and recipes for all beverages. Oversees bar maintenance, always maintains a clean and organized bar. Keeps bar area supplied in glassware, soda, garnishes, etc.

Requirements

• 1-2 years of experience in a high-volume, upscale dining restaurant, or recognized cocktail bar/lounge.
• Detail-oriented with strong communication and written skills. Ability to multi-task, manage time effectively, and perform basic arithmetic.
• State-compliant food handling certificate.
• Ability to remain stationary for up to 8 hours, reach, bend, stoop, and frequently lift up to 50 pounds.
• Self-motivated, performance-driven, and committed to professionalism and courtesy. Punctuality, regular attendance, and the ability to maintain confidentiality are essential.
• Must be a team player with a strong work ethic and a positive attitude.
• Flexibility: Ability to work a flexible schedule, including nights, weekends, and holidays as needed.

Responsibilities

• Possess a complete understanding of all beverage recipes, garnishes, barware, and glassware. Have thorough knowledge of the wines-by-the-glass program, beer and non-alcoholic (N/A) beverage program, including par levels and appropriate glassware.
• Understand and maintain dining service standards for guests dining at the bar. Ensure correct portion sizes, batching methods, and compliance with bar rules and procedures.
• Conduct thorough bar inventory, accurately documenting all products, including juices, sodas, napkins, condiments, and dry goods. Assist in stocking liquor, beer, wine, and N/A beverages, and accurately complete inventory forms.
• Help with bar orders and requisitions, ensuring timely communication of any 86’d items to managers.
• Monitor alcohol consumption to prevent guest intoxication. Anticipate guest needs and provide prompt, courteous service always.
• Maintain knowledge of equipment use and maintenance, ensuring proper handling, storage, and rotation of all products. Promptly report any equipment or food quality issues to management.
• Adhere to all company policies, state sanitation, and health regulations. Follow daily prep lists and maintain a clean and organized work environment.
• Attend employee meetings, communicate suggestions for improvement, and maintain positive relationships with coworkers and guests.
• Follow prep work instructions from the Manager or Supervisor and be adaptable to changing needs.

What This Job Offers

• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees