Barback at the Warbler Hotel 2.0

Progressive HR Strategies•New Orleans, LA

3d•Onsite

About The Position

The Barback is the operational foundation of The Warbler Hotel’s beverage program, supporting a fine-dining Spanish restaurant bar and an upstairs pool bar. The role keeps bartenders prepared by maintaining product, glassware, ice, wine, spirits, and service areas with care and attention to detail. The Barback anticipates needs, supports smooth service, and handles premium spirits and allocated wine responsibly. The position requires high-volume service experience, safe handling of beverage goods, and the ability to work accurately during busy service. Barbacks work across guest areas, service corridors, stairs, rooftop pathways, wet bars, and storage areas, and may encounter changing weather and other physically demanding conditions. Evening, late-night, weekend, holiday, and seasonal availability is required. Compensation is $12.00 to $15.00 per hour, plus tip-pool participation where applicable. Team members may be eligible for benefits based on average hours worked each week and career-development opportunities.

Requirements

High school diploma or equivalent.
Six months of barback, food running, restaurant support, warehouse, or comparable high-volume service experience.
Ability to lift heavy beverage goods safely and work accurately during busy service.
Basic understanding of sanitation, product rotation, and safe glass handling.
Knowledge of safe ice handling, glassware care, bar setup, FIFO rotation, and cleaning-chemical procedures.
Foundational awareness of sherry, vermouth, cava, still wine, beer, and cocktail ingredients, including storage temperature and bottle condition.
Ability to read par sheets, recipes, purchase labels, and inventory sheets.
Dependable communication with bar and stewarding teams.
Strong spatial awareness on stairs, elevators, rooftop pathways, wet bars, and crowded service corridors.
Ability to lift and carry up to 50 pounds regularly; move kegs and cases using approved equipment and team-lift procedures.
Ability to stand, walk, bend, reach, crouch, and climb stairs for up to 8–10 hours.
Ability to work in heat, sun, wind, rain, cold storage, wet floors, noise, and around broken-glass hazards and cleaning chemicals.
Evening, late-night, weekend, holiday, and seasonal availability.

Nice To Haves

Experience in a cocktail bar, fine-dining restaurant, luxury hotel, pool venue, or rooftop venue.
Familiarity with wine storage, cocktail mise en place, or Spanish aperitif culture.
Food-handler and responsible alcohol-service credentials.

Responsibilities

Open and stock both bars to par with spirits, modifiers, mixers, garnishes, service supplies, tools, menus, and approved non-alcoholic options.
Produce and safely transport different types of ice and maintain ice wells, bins, and scoops in sanitary condition.
Polish, inspect, rack, and stage clean glassware and serviceware.
Receive beverage deliveries, verify quantities and condition, label and rotate products, and organize backstock according to FIFO and security protocols.
Assist with wine cellar organization, bottle dusting, inventory counts, restocking, and transfer logs; handle allocated bottles and rare wine under manager direction.
Prepare approved bar mise en place, including juice, garnishes, herb bundles, salt rims, batch components, and pool-bar fruit, following recipe and dating standards.
Replenish sherry, vermouth, aperitif, and wine-by-the-glass backups without disrupting service or exposing labels to excessive heat or light.
Clear bar wells, remove empties, break down cardboard, separate and remove recycling, and keep service corridors safe and uncluttered.
Run clean glassware, retrieve emergency items, and support bartenders during rushes within training and authorization.
Monitor pool-bar weather conditions, wind exposure, glass restrictions, and guest-area safety; replace compromised serviceware promptly.
Complete closing breakdown, chemical-safe cleaning, refrigeration checks, par sheets, and shift handoff notes.
Move through guest areas quietly, maintain clean and intentional preparation areas, and respond promptly to bartender and manager cues.
Handle premium spirits and allocated wine carefully, maintain precise counts, and use discretion.
Acknowledge guests briefly when engaged and connect them with a bartender or server for a complete response.