appropriate drinkware and supplies.
The Barback will be knowledgeable of and responsible for upholding Sodexo Live! standards for proper
food handling and sanitation, as well as local and state guidelines for responsible alcoholic beverage
service.
Section 3: Responsibilities, Supporting Actions, and End-Results
Major Responsibility: Set up and maintain organized, properly supplied and efficiently functioning
workstations; Contribute to goal of 100% customer satisfaction through personal commitment to
teamwork and service.
Supporting Actions:
Team with Bartenders in applying consistent focus on the customer and by paying close attention
to detail in the performance of all tasks.
Participate in and foster positive team relations with wait staff, Bartenders, and bar management.
When assisting customers, be courteous and professional in all interactions; Model Sodexo Live!
standards for guest service.
Assist with Bar Requisitions and Storage Requisitions for necessary supplies; Retrieve, deliver
and stock supplies in assigned work areas as directed.
Ensure all bars are properly stocked; Set up cocktail units and sinks; Arrange and clean bottles
and check and refill prepared drinks machines.
Prepare garnishes employing the FIFO (First In, First Out) system.
Ensure that all wells and service stations are continuously stocked with ice.
Ensure that areas have adequate bar towels; Replenish as necessary.
Stock beer coolers and draught machines as needed.

2
Ensure that supplies of napkins, coasters, straws, stirrers and other items are supplied according
to established pars and usage.
Maintain stock of chilled wine and other refrigerated beverages.
Demonstrate a thorough knowledge of food and beverage products, offerings, menus and
promotions.
Support the Bartender by taking guest drink orders and serving food to guests, as directed.
Follow all state and local guidelines for responsible alcoholic beverage service; Check
identification of guests to verify age requirements for purchase of alcohol.
Perform other related duties, tasks and responsibilities as required from time to time.
End Results: 100% Customer Satisfaction is achieved; Sodexo Live! is recognized at the #1 Event
Hospitality provider.
Essential Function: Yes Percentage: 60%
Major Responsibility: Ensure that assigned bars and work areas are clean, and that Sodexo Live!
standards for sanitation and proper food handling are consistently adhered to.
Supporting Actions:
Constantly monitor work area for cleanliness; Mop floors, wipe bar top and bar stools regularly
and clean up spills immediately to avoid slip-and-falls.
Collect empty glasses from the bar and wash glassware as necessary to ensure adequate supply
to serve customers.
Remove boxes and recyclables regularly.
Proactively empty garbage cans and replace bags before they are 100% full.
Clean any spillage and remove any broken glasses or plates immediately.
Bus bar areas as necessary.
Clean and organize the beer cooler and other refrigerated areas, as applicable.
Ensure proper product rotation of all consumable products.
Maintain sanitary practices for safe food handling, general cleanliness, and maintenance of bar
areas.
End Results: All Sodexo Live! standards for guest service, safety, sanitation and product quality are
met; Guests receive an E3 experience; Operations run smoothly and efficiently; Profitability is maximized.
Essential Function: Yes Percentage: 25%
Major Responsibility: Implement, support and maintain standards for workplace safety at all times.
Supporting Actions:
Continuously observe surroundings and maintain awareness of all customer activities;
Immediately report suspicious, violent or inappropriate behavior.
Do not fill glasses to the brim.
Always rinse/wash bar equipment such as cocktail shakers and strainers after use, even between
drinks.
Wash and dry hands frequently.
Utilize box cutters for opening boxes and ensure proper usage and storage of knives.
Utilize proper lifting procedures; Use a hand truck or cart to transport large items and ask for
assistance when necessary.
Do not move too quickly or run through bar, restaurant or kitchen areas.
Move cautiously near corners and when carrying things; Report any blind corners, problem floor
surfaces, or hazardous areas.
End Results: Accidents and incidents are prevented; Loss is mitigated.