Bar Back - Banquets Beverage
- Keep the bar fully stocked at all times.
- Prep garnishes (lemon and lime wedges and wheels, herbs, bloody mary garnishes, pickles, olives, etc), and label and date containers.
- Fill olive and lemon trays.
- Refill ice wells.
- Restock liquor bottles.
- Change out beer kegs.
- Replenish napkins, toothpicks, ashtrays, peanuts, and other counter items.
- Maintain clean bar rags in each bartender's station.
- Clean counters.
- Clean glasses and dishes.
- Run drinks and clear glasses.
- Clean drink spills and sweep broken glassware.
- Help the bartenders with anything they need.
- Take out the trash or recycling throughout the shift (and wash hands after handling any garbage).
- Collect empty glasses from the bar.
- Clean counters.
- Take out the trash or recycling throughout the shift (and wash hands after handling any garbage).
- Clean glasses and some dishes.
- Set up and tear down the bar at each shift.
- Restock all bar containers for the next shift, including juicing citrus for bar use the next night.
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