Description JOB TITLE: Bar Back ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort SUPERVISOR: Bar & Cocktail Manager FLSA: Non-Exempt HOURLY RATE: $11.00 to $12.00 Per Hour **This position requires the chosen candidate to purchase a liquor license and complete alcohol training within 14 days of start date. Failure to do so by the deadline could result in immediate termination** FUNCTIONS STATEMENT: • Responsible for daily supplying and stocking the lounge and service bar on demand. MAJOR DUTIES: • Accurately take supply orders. • Responsible for delivering and maintaining Lounge and Casino Service bar in a stocked manner as instructed by the Bartender. • Responsible for moving and stocking large cases and kegs. • Responsible for filling ice bins as needed. • Assume duties of Bartender and Cocktail Waitresses during their breaks. • Replace bottles, juices and beer kegs on “Easy System” (An online method) if available. • Empty garbage and mop floors. • Ensure the safety and security of team members and customers. • Provide friendly and courteous customer service. • Perform other duties and projects as required by management. • NOTE: The above duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be construed as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics of an employee in this position. FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION • Knowledge of Public Health prescribed methods of hand-washing techniques. ? Knowledge of courteous, appropriate and inappropriate greeting techniques. • Knowledge of what constitutes “undue familiarity” with guests and customers. ? Knowledge of infection control factors. • Ability to read, write and interpret simple instructions. • Knowledge of how to operate all bar equipment. • Knowledge of Alcoholic Beverage Control laws and regulations gaming laws. • Knowledge of sanitation and health department regulations for safe handling alcohol. • Knowledge of CO2 gauges hoses and tanks. FACTOR 2: SUPERVISORY CONTROLS • The incumbent is under the direct and close supervision of the Bartender. • The supervisor assigns work, advises on changes in procedures and is available in the immediate area for assistance when needed, routine work performed independently. FACTOR 3: GUIDELINES • Written and oral guides provide specific instructions for doing the work. • Most instructions are easily memorized and require little interpretation. FACTOR 4: COMPLEXITY ? The complexity level ranges from a low level to a medium level that involves tracking stock usage history, ordering and stocking as needed. FACTOR 5: SCOPE AND EFFECT • The primary purpose is to keep the bar stocked with an inventory that minimizes confusion, breakage and waste. • This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur. FACTOR 6: PERSONAL CONTACTS ? Contacts are on a face-to-face basis with guests and customers, fellow employees and management. FACTOR 7: PURPOSE OF CONTACTS ? The purpose of the contacts is to create a satisfied customer so as to encourage a high level of customer returns. FACTOR 8: PHYSICAL DEMANDS • Sitting or standing for long periods of time. • Bending, stooping, kneeling, repetitive motions. • Frequent lifting up to 70 lbs. FACTOR 9: WORK ENVIRONMENT • Normal lounge and bar environment. MINIMUM QUALIFICATIONS FOR CONSIDERATION: • Must have a High School diploma or GED equivalent. • Must have good verbal and writing skills, basic math and cash handling skills. • Ability to work any shift, start time, weekends and holidays. • Six months experience working in Beverage Service Industry.