Miramar Beach Bar - Seasonal Barback

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We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is looking for a multi-talented Seasonal Barback for Miramar Beach Bar. The barback is responsible for the overall support for the bar and mixology program on property. They actively support the bartenders by ensuring that the bar areas are stocked with glassware, garnish, beverages, ice etc. They ensure that preparation of all garnishes, pre batches, syrup, shrubs are all 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 appropriate uniform. Check-in with opening manager. Wipe down 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 bar program 
• Prepare and deliver syrups and/or shrubs for bar program by following recipes to the precise directions provided
• Pre-batch cocktails for all bars on 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 glass/dish station according to the labeled location for each piece.
• Check ice machines make sure they are working properly. (Notify 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 bar par sheet which can be obtained from 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 other testing device. Label the buckets with an expiration tag the time it was made. Include one white cleaning towel per sanitation bucket (see image to the right). 
• Wipe off 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 have arrived on delivery days. 
• Prepare 3 compartment sinks and test detergent and sanitation levels.

Bar Back Shift Service Duties: 

• Make any new juices that have expired or are about to run out. Refer to any juicing procedures and juicing expiration guidelines. 
• Support Bartenders on refilling ice before it is depleted keeping in mind when the restaurant will be closing 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 cocktails and develop generic brand knowledge. 
• Empty trash bins as required. 
• Clean the tools and work surfaces you use (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 in a uniform manner? Is there any debris on the floor?
• Wipe down any hard-to-reach parts on the bar top.

Bar Back Closing Duties: 

• Remove any dirty chinaware, silverware & glassware to dish/glass stations.
• Remove all mixing glassware and bar utensils, wash and put back at the bar for service the following day.
• Remove garbage from garbage bins. 
• Help bartenders to wrap all left-over fruit and juices and store back into the refrigerators.
• Restock all glassware from glass/dish station. (Martini glassware in order to prevent breakage) 
• Restock liquor, beer, sodas, bottled water and wine/champagne by glass according to par. If for any reason (i.e., overtime), you cannot accomplish any of your closing stocks. Notify in the bar log or manager so the following day barback can accomplish this and there will be no disruption of service. 
• Clean and wipe inside of refrigerators if necessary. 
• Wipe off front of refrigerators and coolers. 
• Check with 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.

Confidentiality: While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates.  It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

General Skills:  Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Knowledge and 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; ability to 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; ability to perform job functions with minimal supervision; ability to 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 at times 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, as well as cleaning tools.

Qualifications:

• High School Diploma or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Handler Certification.
• Must have a current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID. 
• Minimum 21 years of age to pour alcoholic beverages.

Experience:

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

The pay scale for this position is $18.04/hour plus tips. This is the pay range for this position that the Hotel reasonably expects to pay.