The Tasting Room Bar Back is primarily responsible for providing support to the Wine Servers, Hosts, and Check-In, and the operations of the Tasting Room, Terraces, and Barrel Room. They also assist with the opening and closing of all winery areas, the stocking and replenishment of wine and wine glasses, and all supplies needed for operation.  As a member of the Tasting Room staff, the Bar back is also expected to respect and support his/her co-workers and management, staying positive and flexible especially during busy periods.

Work Style

Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.

Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.

Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.

Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.

Integrity — Job requires being honest and ethical.

Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.

Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.

Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.

Independence — Job requires developing one’s own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.


  • Wipe down bars and outdoor tables.
  • Clean up spilled food or drink or broken dishes and remove empty bottles and trash.
  • Perform serving, cleaning, or stocking duties in Tasting Room, Terraces, and Barrel Room.
  • Maintain adequate supplies of wine and wine glasses throughout the property.
  • Serve water dispensers locations.
  • Open and close umbrellas at the start and end of shifts.
  • Operate standing heaters and practice proper safety.
  • Stock Terrace bars and fridges with beer, non-alcoholic beverages, fruit, water, and wine.
  • Locate items requested by customers.
  • Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of restaurants and mop or vacuum floors.
  • Maintain a clean dish pit area and Terrace dish cart.
  • Food run and bus Member’s and Vineyard Terrace.
  • Drive Leoness truck and golf carts.
  • Organize Tasting Room storage area of barn attic.
  • Organize Bottling Room and Wine Room.

Detailed Work Activity

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things

  • Wash dishes, glassware, or related utensils

Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials

  • Clean rooms or work areas
  • Set or clear tables in dining area

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.

  • Provide customer service
  • Serve food or beverages

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

  • Understand government health, hotel or food service regulations

Assisting and Caring for Others — Providing personal assistance, emotional support, or other personal care to others such as coworkers and customers.

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, and other external sources.

Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.

Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.

  • Use knowledge of food handling rules
  • Use oral or written communication techniques

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