Barback

The Bar Back keeps the bar running. You stock it before service, feed it during service, and break it down after. When the bar is three deep, the bartender should never have to leave the well to find ice, glassware, or a backup bottle — that's your job. Do it well and you'll learn the bar from the inside, which is how most of our bartenders got their start.

Setup

• Stock liquor, beer, wine, mixers, and non-alcoholic product to par before doors
• Fill ice wells and ice bins; keep them full all night
• Prep garnishes, juices, syrups, and batched mixes to spec
• Set up glassware, bar tools, napkins, straws, and service station supplies
• Check kegs and CO2 levels; change kegs as needed

During service

• Continuously restock liquor, beer, glassware, and ice without being asked
• Run glassware to the dish pit and return clean product to the bar
• Keep the bar top, well, floor mats, and service area clean and dry
• Empty trash and recycling; break down boxes
• Change kegs and swap out empty bottles mid-service
• Assist bartenders with anything that keeps them behind the well and pouring
• [Bus and reset bar tables and high-tops as needed]

Closing

• Break down the bar: strain ice, clean wells, wash and store tools
• Wipe down all surfaces, coolers, speed rails, and equipment
• Restock for the next shift and complete the closing checklist
• Take out trash and recycling; clean floor mats and mop behind the bar
• Report low inventory and any equipment issues to the [Bar Manager]

No bar experience required — hustle and reliability matter more

• [Must be XX or older to serve alcohol in [state]]
• Fast, aware, and able to anticipate what the bar needs before it runs out
• Comfortable working in tight quarters at speed without getting rattled
• Takes direction well and communicates clearly in a loud room
• Shows up on time, every scheduled shift
• [State alcohol service certification required / or obtainable within 30 days]
• Interest in learning to bartend is a plus — we train from within

Physical requirements

• Stand and walk for shifts of up to [8–10] hours
• Repeatedly lift and carry up to [50] lbs — kegs, cases, ice buckets
• Frequent bending, reaching, climbing stairs, and carrying loads through crowds
• Work in a wet, cold, loud environment with slippery floors