Reports to: Bartender/ Lead Bartender/ Floor Managers/ AGM/ Bar Manager/ Bar Director/ F&B Director

Crown Shy is different from most restaurants and bars. We are true stewarts of hospitality making sure each guest that walks into our spaces has an incredible experience. The barback is an essential part of this experience. You are responsible for so many of the small details that make these moments so special. Stocking specialty ice,  replenishing glassware and filling infusions, syrups and batches are part of the duties. This is a position for individuals that are excited about hospitality and want to grow and sharpen their skills.

CANDIDATE REQUIREMENTS

• Must have 2 years + experience in a fast paced cocktail-centric environment as a

Bartender or Barback

• Must be able to lift & a carry at least 50 pounds
• Must be comfortable with repetitive motions (such as bending

& standing)

• Must have basic knowledge of liquors
• Must have full schedule availability
• Must be able to take constructive criticisms and work well in a team dynamic

JOB RESPONSIBILITIES

• Know and be able to identify table and seat numbers 
• Know how to and be able properly carry and clear glassware
• Know how to clear with trays and carry a tray properly 
• Understand when it is appropriate to refill/not refill water glasses at a table 
• Maintain station cleanliness, including all bar tops
• Be willing and able to perform the sequence of service 
• Have knowledge of ‘who’s who’ at 70 Pine restaurants
• Know and be able to explain our core values

• Know and be able to identify bar, cocktail table, dining room table and seat

numbers 

• Know how to complete the bar set up/ break down
• Know how to stock the bar properly including any and all bottles (soda, liquor,

wine, etc)

• Know markings and be able to mark tables
• Be knowledgeable of the menu:  the dish as it is listed on the menu & allergies
• Be knowledgeable of the beverage: the drink name & its ingredients
• Know how to and be able to properly serve cocktails, WBTG, coffee & tea
• Know how to produce the many infusions, batches, tinctures, and other mise en

place that are required to complete all drinks

• Know the proper standard for opening bottles of wine and serving them
• Know how to and be able to properly serve cocktails, WBTG, coffee & tea

SERVICE RESPONSIBILITIES

• Be warm, knowledgeable and noticeably appreciative
• Accommodate guests by making each individual feel welcome
• Act professional and accommodating and always maintain composure 
• Identify and report problems to management immediately 
• Be aware of service flow, dining timing, and adjust for each guest’s individual needs 
• Implement and follow steps of service
• Oversee activities of your team in the station

JOB DUTIES 

• Clock in for your shift (after you have changed into your uniform) 
• Be on duty and in uniform at scheduled time
• Complete side work
• Oversee the setting of dining room according to seating plan
• Attend pre-shift meeting, as your scheduled shift requires 
• Implement and follow steps of service
• Complete closing side work
• Complete any necessary closing paperwork/ tip sheet
• Clock out for your shift (before you have changed out of your uniform)