Barback

POSITION TITLE: BARBACK

REPORTS TO: BAR CAPTAIN, FLOOR MANAGER, ASSISTANT GENERAL MANAGER & GENERAL MANAGER

DEPARTMENT: Front of House (FOH)

CLASSIFICATION: Non-Exempt (Tipped)

STATUS: Full-Time / Part-Time (as scheduled)

PAY RANGE: $11.35 per hour, plus tips

Position Summary

Bagatelle is more than a restaurant-it is an experience. Inspired by the celebratory spirit of the French Riviera, Bagatelle offers guests exceptional cuisine, world-class cocktails, vibrant energy, and warm hospitality. Every interaction should make guests feel as though they have been welcomed into the home of an epicurean bon vivant.

The Barback is the engine behind Bagatelle's bar program. This position keeps the bar fully stocked, clean, organized, and service-ready so that bartenders can focus on guests and deliver exceptional cocktails without interruption. The Barback restocks spirits, wine, champagne, beer, ice, glassware, garnishes, and supplies throughout every shift; moves product between storage areas and the bar, including up and down stairs; and supports the bar team with speed, anticipation, and attention to detail.

The ideal candidate is energetic, physically capable, reliable, and eager to learn, thrives in a fast-paced, high-volume environment, and takes pride in a spotless, well-run bar. This role is an excellent foundation for growth into a Bartender position.
Key Responsibilities

Bar Support & Stocking

• Keep all bar stations fully stocked throughout service with spirits, wine, champagne, beer, mixers, juices, garnishes, ice, glassware, napkins, straws, and bar tools.
• Anticipate bartender needs and replenish product and supplies before they run low, with minimal disruption to service.
• Retrieve product, cases, and supplies from storage areas, walk-ins, and the cellar, including carrying items up and down stairs, and restock them at the bar.
• Change beer kegs and CO2 tanks safely and according to Company procedures and training.
• Fill and maintain ice wells throughout the shift using approved ice buckets and scoops.

Prep & Garnish

• Prepare garnishes, fresh juices, syrups, and other bar prep according to Bagatelle recipes, specifications, and par levels.
• Label, date, and store all prepped items and perishable products properly, following FIFO rotation and holding-temperature standards.
• Maintain knowledge of ingredients and common allergens used in bar prep and cocktails.

Glassware & Cleanliness

• Collect, wash, sanitize, polish, and restock glassware throughout service, handling all glassware with care to minimize breakage.
• Keep the bar top, wells, back bar, floors, mats, and surrounding areas clean, dry, and organized at all times.
• Empty trash, recycling, and empty bottles throughout the shift; break down cardboard and remove waste to designated areas.
• Clean and maintain bar equipment, coolers, sinks, and drains; use equipment and tools only as intended, properly and safely.

Bar Operations & Inventory Support

• Assist with setting up and breaking down the bar according to Bagatelle standards.
• Complete opening, running, and closing side-work checklists accurately, timely, and thoroughly.
• Assist with receiving, unpacking, organizing, rotating (FIFO), and storing beverage deliveries.
• Support daily and weekly inventory counts and communicate shortages or product issues to the Bar Captain or Manager on Duty.
• Help minimize waste, breakage, and product loss.

Guest Experience & Teamwork

• Greet and interact with guests courteously and professionally, reflecting Bagatelle hospitality standards.
• Support bartenders, servers, bussers, and runners during high-volume periods and assist wherever needed.
• Communicate clearly and promptly with the bar team and management regarding stock levels, equipment issues, and guest needs.
• Learn bar recipes, product knowledge, and service standards as part of ongoing development.
• Attend all mandatory meetings, pre-shift line-ups, tastings, and trainings.

Tips

• Accurately report all cash tips and participate in the tip pool in accordance with Company policy and applicable law.

Compliance, Sanitation & Workplace Safety

• Handle all alcoholic beverage products in compliance with New York State Liquor Authority regulations and Company policy; barbacks do not mix or serve alcoholic beverages to guests unless authorized by management and properly certified.
• Maintain sanitation to NYC Department of Health standards, including proper ice handling (never using glassware to scoop ice), glassware sanitation, garnish storage, and cross-contamination prevention.
• Use proper lifting techniques, dollies, and hand trucks when moving heavy items; request team assistance for any load over 50 pounds; when carrying items on stairs, use handrails where possible, keep a clear line of sight, and never carry loads that block your view of the steps.
• Keep floors dry, stairways and walkways clear of boxes and obstructions, and storage areas organized to prevent slips, trips, and falls.
• Handle broken glass, cleaning chemicals, and CO2 equipment safely according to Company procedures and training.
• Immediately inform the Manager on Duty of any DOH, OSHA, or workplace safety concern, guest incident, or injury.

Professional Standards

• Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws.
• Uphold Bagatelle grooming, uniform, appearance, and service standards at all times.
• Demonstrate integrity and consistently meet or exceed Bagatelle standards.
• Maintain general knowledge of the venue, menu, management team, and Company policies.
• Perform other related and compatible duties as assigned by Management.

Qualifications

• No prior experience required; on-the-job training is provided. Previous barback, busser, or restaurant experience in an upscale or high-volume setting is a plus.
• Strong work ethic, reliability, punctuality, and a positive, team-oriented attitude.
• Strong sense of urgency and ability to anticipate needs in a fast-paced environment.
• Attention to detail and pride in a clean, organized, well-stocked bar.
• Interest in learning about spirits, wine, cocktails, and bar operations.
• Ability to perform essential job functions under pressure and maintain professionalism when working under stress.
• Ability to communicate effectively with guests, team members, and management. Multilingual abilities are a plus.
• Ability to use timekeeping and scheduling systems as required.
• Must be at least 18 years of age, as this position handles alcoholic beverage products.
• New York State ATAP (Alcohol Training Awareness Program) certification preferred.
• NYC Department of Health & Mental Hygiene Food Protection Certificate preferred.
• Must be legally authorized to work in the United States without employer sponsorship.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. This job description does not constitute a contract of employment; employment with Bagatelle is at-will. Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. If you are unable to perform any of the responsibilities outlined above, inform your manager or Human Resources so that the Company can engage in a cooperative dialogue regarding reasonable accommodation.


Requirements

Working Conditions & Physical Requirements

Flexible, variable schedule including evenings, weekends, holidays, and late-night service based on business needs.

Ability to stand and walk continuously for extended periods throughout scheduled shifts.

Ability to regularly lift, carry, push, and pull up to 50 pounds, including cases of wine, spirits, and beer, ice buckets, bus tubs of glassware, and supply boxes.

Ability to frequently climb up and down stairs while carrying heavy items, including cases of product, ice, and supplies, between storage areas, the cellar, and the bar.

Frequent bending, squatting, kneeling, reaching overhead, twisting, and repetitive hand and arm movements.

Frequent exposure to water, ice, wet and slippery floors, walk-in coolers and freezers, cleaning chemicals, broken glass, and bar equipment.

Work in a fast-paced environment with exposure to hot, cold, wet, and potentially hazardous conditions, and elevated noise and music levels.

Ability to perform efficiently under pressure while maintaining safety, organization, and service standards.