Download - Bar operations, Instructor Emilyn Tantoo
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.