BAR OPERATIONS

PIT , BSHRM, PALOMPON, LEYTE

A. DAILY

1. Dusting of glass shelves

2. Application of shine up in the bar outlets

3.Collection of garbage.

B. WEEKLY

1. Cleaning of Outlet Bar counter.

2. Polishing of brass wall of Outlet bar counter

and brass shelves.

3. Dusting of hanging wooden canopy at the

Outlet bar.

4. Polishing of bar stool at Outlet bar counter.

EQUIPMENT STOCK

A. GLASSWARE

Highball

Old fashion (single) glass

Old fashion (double) glass

Collins glass

Brandy Snifter glass

Footed Pilsner glass

Champagne Saucer glass

Liqueur/ Cordial glass

Margarita glass

Irish Coffee glass

Red Wine glass

White Wine glass

Whiskey Sour

Champagne Tulip glass

Viva Grande glass

Poco Grande glass

Salud Grande glass

Squal glass

PRINCIPLES OF BAR OPERATIONS

Coupette glass

Round Gourmet glass

Tall gourmet glass

Sweezel glass

Beverage glass

Flute Bud Vase glass

Oil and Vinegar Cruet glass

Breeze glass

. Sherry glass

.Martini glass

.Bamboo glass

. Soda glass

.Footed Ale glass

.Poco Grande II glass

.Decanter glass

.Caraffe glass

. Caraffe glass (50cl.)

Sherry glass

Maritini glass

Bamboo glass

Soda glass

Footed Ale glass

Poco Grande II glass

Decantar glass

Caraffe glass (50cl.)

B. BARTENDER OPERATING EQUIPMENT

1. Jigger

2. Shaker

3. Bar Spoon

4. Chopping Board

5. Stirrer

6. Fruit Pick

7. Cocktail Toothpick

8. Ice Shovel

9. Bar knife

10. Bottle & Can opener

11. Blender

12. Wine Opener

13. Cocktail strainer

14. Wine bucket

15. Champagne & Wine Bucket w/ stand

16.Ice tong

C.FORMS

1. Bad stuck disposal Report form

2. Breakage & Losses Report form

3. Inter-bar transfer form

4. Full battle sales form

5. Beverages form

6. Perishable form

7. Purchase form

8. Requisition of tableware form

9. Maintenance order form

10. General Supplies form

D. COCKTAIL GROUPINGS OF INGREDIENTS

Cocktail compatibility analysis.

Group I Fruit Juices

(Orange, lemon lime and pineapple juice)

In this group orange juice can be mixed with lemon juice to make it sourer. However, orange juice should not be mixed to pineapple juice if possible. This group combines perfectly with group V and II. Not compatible to be combined to group VII.

Group II Syrups

Since this group are use to sweeten and flavour the mixtures it is useless to employ two different sorts of syrups. This is also applies to a mixtures of syrups combined with liqueur of group VII.

Group III Eggs and Milks and Creams Products

This group is perfectly match for cognac, liqueur wine of the group IV, whisky of group VI and rum of group VII.

Group IV Wines and by-products (Cognac, Brandy, Vermouth)

Products in this group can be combined together, however the Cognac should not be mixed with vodka and whisky.

Group V Junifer Distillates (Gin, Genever)

Distillates of liquor are perfect for citrus juices like orange, lemon lime. It is also good to with the products of group IV but combination with cognac must be avoided. Mixing with egg and milk together with whisky of Group VI and Rum of Group VII should be avoided.

Group VI Cereal Distillates (Whisky, Whiskey, Vodka,

Akvavit

Products on this group can not be combined

together. Whisky is good with vermouth, vodka is good

with group I and II. Not suitable to group V and VII.

Group VII Plant and Fruit Distillates (Rum, Calvados,

Tequila)

This group is a perfect match for group IV, II and

III.

BEVERAGES STOCK

Softdrinks Fruit Juices

Mixers Assorted Water

Beers

Whisky Whiskey

Brandy Cognac

Rum Vodka

Gin Aperitifs

Liqueur House Wine

CONDIMENTS/GARNISHES:

Salt Cocktail Onion

Orange Fruit Celery

Pepper Green Olive

Angostura Bitter Refined Sugar

Tabasco Apple Fruit

Worcestershire

Pineapple Fruit

Mango (Ripe/green)

Red Cherries

JOB DUTIES OF SERVICE PERSONNEL

OUTLET MANAGER

Basic function: overseas food and beverage operations in his assigned outlet; ensures that service is carried out in accordance with prescribed standards and policies.

Specific duties:

Monitors the necessary preparations before the start of operations and sees to it that all needed supplies are available and in good condition;

Conducts daily briefing and inspection of grooming among his staff;

Maintains par stock requirements; Makes requisition as needed;

Coordinates with the kitchen regarding out of stock items and new promotions and dessiminates said information to all dining staff;

Conducts regular briefing and inspection among his staff before the start of operations;

OUTLET MANAGER

Monitors the performance of his staff and sees to it that they follow standard procedures and abide by existing house rules;

Receives greets and entertains customers, attends to their needs, inuiries and complaints;

Prepares staff schedule, side duties, and assignments;

Conducts weekly meetings with his/her staff to discuss operational issues;

Looks after the set-up, appearance, and cleanliness of the outlets;

Supervises the safekeeping and inventory of equipments and supplies;

Assists in taking and serving orders whenever needed;

Attends to the settlement of bills during banquet functions;

CAPTAIN WAITER OR STATION HEAD

Basic function: Oversees the set-up and delivery of service in his/her area

Specific duties:

Supervises mis-en-place preparation; checks availability of par stock;

Oversees the set-up of the outlet and ensures that all needed supplies are properly installed and provided for;

Monitors table service and the clearing of tables in his area;

Closely coordinates with his/her superior regarding the requirements and operational problems in his assigned station;

Assists in order taking and service during peak hours;

Monitors the consumption and utilization of supplies and takes measures to control losses and wasteful consumption;

CAPTAIN WAITER OR STATION HEAD

Supervises daily inventory and submits inventory report to superior;

Prepares and submits reports and documents that are required by management. i.e. bar and stock invetory, etc.;

Attends to guests’ complaints and requests;

Ensures guests’ satisfaction, solicits feedback from them regarding the service and food and attends to their needs and concerns.

Trains and coaches staffregarding service procedures;

Assists in taking and serving wine order;

Undertake table side preparation in the absence of a chef to do it, and

Performs other duties as maybe assigned by superior.

RECEPTIONIST

Basic function: welcomes and greets customers at the entrance and escorts them to their tables.

Specific duties:

Receiving guets, welcomes and greets them and escorts them to their assigned or chosen tablesl

Attends to table reservations and inquiries over the phone and disseminates to all concerned officers the details of reservations;

RECEPTIONIST

Maintains and fills logbooks/reservation signs in place;

Assists in the preparation of mis-en-place and in taking food orders;

Monitors movement in the outlet and reports to captain any unusual incident or suspicious persons noted;

Attends to guest inquiries, requests and complaints

BAR WAITER

Basic function: takes and serves food and beverage order according to prescribed standards of service.

Specific duties:

Looks after the necessary preparations before the start of operation;

Wipes/prepares the necessary containers, hollowware, napkins, tray, cutleries, other supplies;

Refills salt and pepper shakers and other condiments;

Checks and re-stocks service station and sees to it that the par stock is maintained; and

BAR WAITER

Sets-up the table and installs required facilities.

Studies the menu and familiarizes himself with the outlet’s specuialties as well as out of stock items and undertakes suggestive selling;

Takes and serves food and beverage orders;

Assists busboy in placing and in picking up orders from the kitchen;

Assists in welcoming and in seating the guests;

Attends to the settlement of the bill of guests;

Attends to guest inquiries, requests and complaints;

Assists in clearing soiled dishes, dirt and trash.

BUSBOY

Basic function: dining helper runner

Specific duties:

Assists waiters in mis-en-place preparation and table set-up;

Serves bread and butter; coffee or tea;

Places orders to the kitchen and picks up prepared orders;

Clears table of soiled dishes, dirt and mess;

Changes soiled ashtray;

Fills and refills water goblet with water; and

Does others errands in the dining room.

BARTENDER

Basic function: prepares drink orders

according to prescribed standards.

Specific duties:

Prepares drink orders, including coffee,

following standard recipe or procedure;

Opens ad sets-up the bar, equips it with all

the required pre-operating supplies and

stocks;

BARTENDER

Takes charge of storage of beverages and bar supplies;

Makes report on beverage sales and spoilage;

Takes of inventory of beverage consumptions as well as of losses;

Sees to it that the bar is properly stocked, clean and well maintained;

Attends to customer needs, requests and complaints at the bar counter;

Checks availability of bar stocks and make requisition when needed;

Serves drinks from the bar counter, if (there’s any).

OUTLET CASHIER

Basic function: prepares and attends to settlement of customer’s bill.

Specific duties:

Regularly checks and updates POS of current prices of food items before the opening of the restaurant;

Prepares bills of customers;

Receives and punches payments in the cash register;

Validates credit cards, processes credit card payments and other charges;

OUTLET CASHIER

Prepares the required reports-cashiers report, menu analysis, etc,;

Receives and accounts for change fund;

Turns over sales to general cashier or whoever is in charge;

May be assigned to accomplish deposit slip and to deposit cash sales immediately the following day.

Note: this position is not part of the service brigade but in some food outlets, the service crew are rotated and made to do cashiering also.