Barback Position Available In Chatham, Georgia

Barback MA Capital Ventures

• Savannah LLC Savannah, GA Job Details $6 an hour + tips 21 hours ago Benefits Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Qualifications Hospitality Customer service Bar 1 year Cocktail experience Communication skills Entry level

Full Job Description Barback:

Municipal Grand Hotel (opening May 2025)

Pay:

$6 + tips

Management Company:

Midnight Auteur Sector:

Luxury Independent Hotel Property Description:

44 rooms, a restaurant, two bars, a pool, and delicious cocktails from the founders of Death & Co and The Ramble Hotel Reports to: Director of Outlets, Head Bartender About Midnight Auteur Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. Our new hospitality company was created with a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreats

• offering a setting fit for both celebration and sanctuary.

The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire’s Best Bars in America in 2019, North America’s 50 Best Bars in 2022 and noted by Condé Nast Traveler as ‘the hotel for people who are sick of other hotels.’ As a company, we hold a deep and obsessive reverence for the all-day lobby bar, which is the foundation of Midnight Auteur. We love immersing our team and guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. We’re passionate about the community created and the hospitality shared over a coffee or cocktail while remaining equally committed to providing a luxury respite for our hotel guests. Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail, and culinary culture, being a progressive and forward-thinking operator, and positively impacting its communities. We look forward to hearing from you! Cheers Our Purpose We create meaningful experiences and connect people through modern classic hotels, anchored by vibrant bars and restaurants. Our Niche We operate luxury, independent hotels. We aim to attract guests (and employees) who appreciate great design, food and drink

• hosted within a vibrant environment, rich with local culture and accompanied by warm hospitality.

The Role Bartenders work to serve curated beverages to guests. They will also assist in all aspects of FOH, including running food and drink, clearing tables, and greeting guests. All bartenders will exemplify our core values, connecting with guests in a professional manner to ensure excellence in service. Bartenders report to General Managers, Floor Managers, Head Bartenders, Executive Sous Chefs, and the Director of Outlets and are expected to work in tandem with other Bartenders and Barbacks. What You Will Do Demonstrate the

Core Values of Midnight Auteur:

Curiosity

• We learn and improve through active observation. A.B.K
• We anticipate, prepare and execute with intention. Communication
• We remove barriers through purposeful communication. Thoughtful
• We engage with purpose and care. Connection
• We build relationships and host with intuition, empathy and transparency.

Service Standards:

Greet guests warmly, genuinely, and with a smile & eye contact Provide an exceptional guest experience from the moment they walk in the door to the moment they leave Serve alcoholic beverages only to guests over 21-years of age. Check ID’s at every table, without exception. Get your manager involved with any questions Control the amount of alcohol served, so that guests do not become over-intoxicated Have a complete knowledge of the food and beverage items and preparations Know and use the service guidelines outlined in the service manual Have a comprehensive knowledge of modern classic as well as popular cocktails Make sure bar is fully stocked on arrival and continuously restocked throughout your shift Maintain a neat and properly organized mise en place throughout your shift Perform table/bar maintenance throughout the shift, including crumbing, keeping waters full, clearing & resetting serving ware etc. Know the table numbers and position numbers in all sections Communicate with hosts about how the bar is handling the flow of service Treat the Bar Lab with the respect it deserves, make sure it is clean and organized throughout the night Clean and polish glassware and silverware Ensure that mise trays are consistently stocked Use tact and good judgment when dealing with guest challenges and respond to patron needs with patience and courtesy Ability to recognize an intoxicated patron and seek out management with any concerns about a patron that appears intoxicated Report all guest complaints to management immediately and follow our five steps for navigating guest complaints. Every negative comment/experience will be addressed by a manager so that no customer leaves unhappy Catch up on all internal communication via Slack before your shift Approach each shift with a positive attitude, a willingness to learn and ready to contribute to the team’s overall goals Always check in with any staff working in your respective space on arrival, see if you can help with anything before beginning your assigned duties Complete other duties as assigned by management Ask for help when you need it; asking for help is a sign of strength, not a sign of weakness

Additional Duties and Responsibilities:

Check in with bartenders regularly Attend mandatory quarterly staff meetings Work with Head Bartender to continuously improve standard operating procedures Update knowledge and skills by participating in staff training opportunities Help to promote a safe and clean environment for co-workers, and guests. Maintain the ABK mantra. Have a focus on always continuing your education and in all facets of our business. Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them MA’s expectations, steps of service steps, and standards operating procedures. Build relationships with regular guests; and maintain good relations with our neighborhood and industry community members Act in a professional manner and represent Death & Co / Gin & Luck graciously whether you are in house, traveling, or at another local establishment Follow all rules, policies, procedures and conditions of employment, including those outlined in the

Employee Handbook Physical Demands:

The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations

Required Qualifications:

Previous experience in a bar or hospitality setting Excellent customer service skills, with the ability to create a welcoming and friendly atmosphere for customers Attention to detail and the ability to maintain consistency in beverage quality and presentation Outstanding communication skills with the ability to interact effectively with customers and team members Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for All Staff meetings and tastings Patience and adaptability Self-motivated and a team player

Desired Qualifications:

Have 1-2 years of Barback experience in a high-volume establishment Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons

Benefits Highlight:

50% Paid Medical, Dental and Vision Insurance Ample Paid-Time-Off Eligible to participate in the company 401k program. The company does not currently match contributions. Reporting Lines The Barback reports directly to all levels of management daily and collaborates with the leadership team as needed.