Bar organization.pptx

Organizational structure of a bar inside a hotel property.

1. Bar organization ` ..`1q

2. Organization chart of a bar

3. Bar manager Preparing budget for bar Recruiting and training of new staffs Forecasting volume of sales Supervising of alcohol services as well as movement of bottles Purchasing bar equipments and tools Maintaining quality of services Preparing sales report

4. Head bartender Supervising bartenders Preparing roaster and day off for the staff Maintaining par stock level in the bar Taking closing and opening stock Maintain empty bottle record Provide training and briefing to bar staffs

5. Bartender Wipe and polish the bar top and dispensing equipments. Dust the furniture and position chairs, ash tray and tables correctly. Display all bottles with front label facing out. Prepare sufficient fresh fruits, juice, dairy products, canned fruits and juice and all sundry items. E.g. syrups, sugar, toothpick, swizzle sticks, straw, salt etc. Prepare cocktails and mock tails as per the order. Receiving cash from guest and prepare bill

6. Bar waiter/waitress Perform mise -en-place for beverage service Recording beverage order on BOT and collecting them from bar Serving alcoholic & non-alcoholic beverages to the guest as per the order Referring any complaints to the head bartender.

7. Sommelier A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food pairing A sommelier may also be responsible for the development of wine lists, and books and for the delivery of wine service and training for the other restaurant staff.