Bar Lay out

Organizational chart

An organizational chart (often called organization chart, org chart,

organigram(me), or organogram) is adiagram that shows the structure
of an organizationand the relationships and relative ranks of its parts and
positions/jobs.
Roles and responsibilities

Main Duties:

 To report for duty on time and in the correct uniform.

 To ensure that the bar area is kept clean at all times.
 Follow rigidly and observe all hygiene regulations.
 Ensure the accuracy of all floats by checking them and reporting irregularities.
 You are responsible for the efficient dispensing and servicing of drinks and food if required.
 To carry out Customer Relations Policy.
 To communicate our services and facilities to guests as required.
 To deal with any customer complaints in a professional manner and to notify management
of these.
 To ensure that the guests’ needs and requirements are met.
 To ensure a high standard of personal hygiene and grooming.
 To ensure that all reasonable care is taken for the health and safety of yourself, other
employees, guests and other persons on the premises.
 To carry out fire drills.
 To observe all safety procedures and rules.
 To report and where possible take action on incidents of accidents or damage.
 To attend all training courses as notified to you by management.
 To carry out any other duties as may be notified to you by management.
 To ensure that all fire doors are closed and that fire routes are kept clear at all times.
 To be aware and comply with company policy regarding: Fire, Health & Safety, Hygiene,
Food Hygiene, Customer Care & Security.
To read, understand and comply with your responsibilities as defined in the Health & Safety
Statement and Staff Handbook.

Occasional Duties:

 To attend meeting/training sessions as required.

 To carry out any other reasonable request made by Management.
 During peak times it may be necessary to work in other similar related departments ie day
porters/reception.
Bar equipment and functions

Bar Towels: A bar table is easily exposed dirt and dust. A bar towel is used to keep the table, behind
the bar clean at all times. A dry bar towel is used to polish the glasses out of the washer.

Metal Pour Spouts: This device gives greater control on pouring. Various types of pour spouts are
available with different size and flow of the liquid.
Bottle Openers: The most widely used essential equipment for a bartender is a bottle opener. It is used
to remove the metal caps from bottles.

Wine Opener: It consists of a corkscrew and a knife to open wine bottles.

Champagne Bottle Stopper: It is used to keep the opened champagne bottles close by sealing it for
longer usage.
Jigger: It is used to measure liquor or other mixers.

Cocktail Shaker and Glass: The two types of shakers are the Boston shaker and the Standard shaker.
The Boston shaker contains a mixing glass and a steel part. It is used to make cocktails.

Cocktail Strainer: The cocktail strainer is a much-needed equipment to make cocktails. There are two
types of strainers available. The Hawthorne is the most famous one. It is a flat, spoon-shaped, with a
spring coil around the top.
Muddler: A muddler is a tool used to mash up the ingredients to release their flavors. The most
common muddled drink is the Mojito, a cocktail with mint leaves.

Ice Shot Glass Mold: It is used to make ice shot glasses for special cocktail and mocktails.

Bar Spoon: A bar spoon is used for stirring, layering, garnishing and scooping.
Chopping board and Knife: A chopping board and a sharp knife are needed to cut fruits and peeling
off fruit skins.

Margarita Tray: It consists of separate layers for lime juice, sugar and salt and for rimming sugar and
salt on glass.

Lemon zester or peeler: A lemon zester is used to safely peel the skin of a lemon or lime to make lime
zests. The zest of lemon is added to drinks like martinis.
Definition:

SPIRIT is a “strong distilled liquor such as brandy, whiskey, gin, or rum.” Merriam-Webster
gets more specific by defining a spirit as “the liquid containing ethyl alcohol and water that
is distilled from an alcoholic liquid or mash — often used in plural.”

LIQUOR (also hard liquor, hard alcohol, spirit, or distilled drink) is an alcoholic
drink produced by distillation of grains, fruit, or vegetables that have already gone
through alcoholic fermentation.

WINE is an alcoholic drink made from fermented grapes.[1] Yeast consumes the sugar in the
grapes and converts it to ethanol,carbon dioxide, and heat. Different varieties of grapes and
strains of yeasts produce different styles of wine.

Non- alcoholic drinks

An alcohol-free or non-alcoholic drink is a version of an alcoholic drink made without

alcohol, or with the alcohol removed or reduced to almost zero.

Pineapple & lime mocktail Mojito mocktail

Margarita Bellini