WHAT IS BAR ORGANIZATION??? DUTIES OF VARIOUS BAR STAFF???

 Bar Organization

The bar serves different types of alcoholic beverages to residential and non-residential guests in the hotel. 

Bar Manager

Head bartender

Cellar man/ beverage steward

Dispense barman

Sommeliers

Bartenders

Bar waiters

The minimum age of a person for alcohol consumption should be followed strictly to avoid any legal or police action against the establishment. The bar receives its stock of alcoholic drinks from the cellar against requisition authorized by the bar manager.

The service of drinks is very profitable and at the same time close monitoring is quintessential to prevent any malpractice that may arise in any of the beverage outlets.

 The following are the duties of the bar staff:

Bar manager 

The bar manager is responsible for all functions of the bar and the dispense bar. The

responsibilities of a bar manager include the following:

 • Recruiting staff and training them for bar operations

• Monitoring performance and activities of bar and dispense bars

• Supervising alcohol service 

• Forecasting volume of sales

• Maintaining a close watch on movement of bottles Preparing budget for bar and dispense bars

• Identifying alcoholic beverages suppliers and procuring from them Formulating beverage control system

• Purchasing bar equipment

• Maintaining record of stock

Maintaining quality of services

Maintaining bar profit level in all beverage outlets

Reducing cost

Handling guests' complaints

 Preparing sales report

Head bartender 

He/she is responsible for the overall function of the bar and his/her duties include

the following

 Supervising bartenders

 Scheduling rota and day off for bar staff 

Receiving stock from the cellar against the requisition

Maintaining par stock level (certain level of inventory) in the bar

Training bar staff in making cocktails, preparing glasses for drinks, garnishing drinks, service procedures, recording orders, and so on

Issuing stock to dispense bar against requisition and empty bottles

Taking closing and opening stock 

 Maintaining empty bottle record

Assisting the bar manager in his daily duties and relieving him during his day off and holidays

Bartenders 

They are responsible for the following .

 Mixing and serving drinks to guests seated at the counter

Pouring required measures against BOT for bar waiters to serve guests at the table 

Washing glassware and bar tools

 Recording sales

Receiving cash from guests or getting bills signed by residential guests taking note of their room

number

Establishing good relationship with customers

 Helping drunken guests

Keeping his counter clean

 Taking opening and closing stock

Bar waiter/Waitress. 

They are responsible for the following:

 Keeping the mise en place ready for beverage service at the table 

 Recording beverage order on BOT and collecting them from the bar

Serving guests alcoholic drinks at the tables in bar restaurants, or lounge Clearing glasses and leaving them for wash

Collecting payment from the chance guest or getting the bill signed by residential guest

Keeping tables clean

Referring any complaints to the head bartender

Cellarman/beverage steward

 He is responsible for purchasing, storing, receiving, and issuing wines and liquors. He must have a thorough knowledge of wines, spirits current trends in the market, control system, and the entire beverage operations. 

No drink should be issued without authorized requisition. Empty bottles must be received by the cellarman while issuing stock to prevent possible malpractice and misuse. 

He must keep a record of corky wines and other returned bottles from the cellar for returning them to suppliers for replacement.