The Bar Department

/Organization
Bar Personnel and their Responsibilities

1. Bar Manager- in charge of the overall operation of the bar. What does in charge of
the overall operation means? It emans that anything that happened in the operation is
the responsibility of the bar manager.
2. Bar Captain/Supervisor- in charge of monitoring tha staff and the operation. The bar
captain or supervisor is the most visible person in the bar because he/she serves as
the eyes of the bar manager.
3. Bartender- in charge of preparing and pouring/serving the drinks of the guests.
During the operation, no one is allowed to prepare and serve the drinks of the guest
only the bartender. Bartender should not leave the bar unattended to avoid making
the guest with no one attending them for their requests and also for security reasons.
4. Bar Back- assists the bartender in the maintenance of
cleanliness and the preparation in the bar, also known as bar
helper, bar boy/girl.

5. Bar Server- in charge of serving the drinks and foods of

table guest. Bar server/s must be knowledgeable of the
beverages serve in the bar. The bar server must know what
are the ingredients and the method of preparing the drinks so
that they can answer guests questions about the drinks serve
in the bar.
6. Wine Steward/Sommelier- in charge of suggesting, selling,
and serving wines to the guests. Wine server and Sommelier are
different terms of expertise about wines. A wine server is just
knowledgeable about the wines being served in the bar or
restauarant. A sommelier is an expert of wines not only those
being served in the bar or restaurant but wines in general.

7. Bar Receptionist- in charge fo receiving and

enetertaining the guest.

8. Cashier- in charge of receiving payments of the guests.

 Bar Organizational Chart
Bar Manager

Bar Captain

Wine Steward/ Bar

Bartender Bar Server Cashier
Sommelier Receptionist

Barback
Requirements to Become a Bartender
A. Physical Requirements
• Height
• Pleasing personality
• Physically Fit

B. Knowledge and skills

1. Mental ability and product knowledge
A bartender must have a great memorization ability. Bartender must
meorize all the recipes of mixed drinks serve in the bar. This will help him
work faster in preparing the drinks ordered by the guest. Also he must be able
to memorize and familiarize himself with the guests’ names and faces and the
drinks they usually order when they are in the bar .
2. Skills
Bartending- is the art and science of mixing and serving drinks or also
commonly known today as classic bartending.
Flairbartending/Flairtending- is the art of mixing and serving with
showmanship or flair. Here bartender show some tricks bt flipping, tossing
bottles, shaker cup/tin and other tools before pouring and mixing drinks.
Today it is now a common practice both in actual profession of bartending
and laso in competitions.
Organizing-is the ability to put things in order. Bartender must keep his
bar properly organized so that he is able to perform his task efficiently and
effectively.
Mixology- is the art and science creating a concoction or mixed drink.
Bartender/ Flairbartender must be knowledgeable in concocting the drink.
In a bar specialty, drink is a must to provide added attraction to the guest.
3. Socio-emotional
Social/interpersonal skill- is the ability to deal properly with other people.
Bartender must deal properly with guests, with his/her superiors and co-workers.
Emotional Skill- is the ability to control your temper or emotion or the ability
to handle pressure. A bartender should maintain his calm composure in times of
pressure and difficulty so he wouldd still be able to perform his/her job effectively
and effeciently.

4. Communication skills- is the ability to deliver annd receive information or

messages efficiently. Bartnder must be a good speaker and listner at the same
time. In a crowded and nosiy environment, a bartender should get ordrers of bar
guests and should avoid asking guests to repeat their orders.

5. Behavioral/attitude skills- is the ability to follow rules, policies, commands or

orders properly. Bartenders must have the right attitude. Right attitude means
doing the right thing.
Qualities of a Good Bartender
1. Great personality, easy going person, a people person
2. Good memory
3. Knowledge of liquors, cocktails, wines and beers
4. Knowledge on preparing and serving beverages
5. Team player
6. Physically fit
7. Able to work under pressure
8. Attentive
9. Cleanliness
10. Good judgement
11. Service Oriented
12. Honest
Steps of Service in Serving Guest(s) in the
Bar
1. Greet and welcome your guest/s and prepare them to order.
2. Offer/ suggest services/ drinks of the bar.
3. Prepare and serve order/s of the guest/s.
4. Complete the transaction.
5. Check back on guest in a timely manner.
6. Say farewell to the guest/s.
 Bar Opening and Closing Procedures
Bar Opening Checklist
Clock In:
Ice
 Melt any remaining ice from the prior night with hot water
 Wipe out sinks/bins/wells that contained old ice
 Fully stock your ice bins with fresh ice.
Fruit & Garnishes
 Cut all fresh fruit needed for garnishes and making drinks (limes, lemons,
etc.) and display in clean conatiners.
 Check dates on remaining fresh-squeezed citrus juices.
 If older than two days, discard.
 Squeeze some fresh citrus fruits (if needed)
 Based on current cocktail menu, stock any other necessary garnishes (fruits,
herbs, cherries, olives, etc.

Stocking Up
 Take note of what you’ll need for back stock of liquor, wine, beer, and
mixers.
 Stock your shelvees, fridges, and wells behind the bar.
Cleaning & Setup
 Set up any service bars for drink service with bar mats, speed trays,
straws, picks, stirs, bar tools, etc.
 Wipe down the bar top and stools with sanitizer and let air dry.
 Polish silverware for services
 Fold napkins or create roll-ups with polished silverware and make sure
you have enough for each bar seat for opening, plus two full turns of your
bar seats.
 Get into uniform and make sure you have a speeed opener, wine key, pens
and lighter on hand.
 Bar Closing Checklist
Cleaning & Breakdown
 Wipe down any bottles you have used throughout the shift with a clean, warm towel
 Place any reamaining fresh fruits/juices in to-go to containers labeled with that day’s date
 Wipe down your draught beer towers with a clean, warm towel and use line brush to clean out the
ends of the taps themselves
 Wipe down the bar top and stools with sanitizer and let air dry
 Cap each tap with rubber faucet cap to protect overnight.
 Put any reamining garnish into thier original containers, or clean to-go containers labeled with that
day’s date to store until the next day
 Gather any remaining dirty linen (napkin, rags. etc.) and discard in the linen bucket
 Take out all trash and recycling, leaving bins empty
 Breakdown your service bars, and run everything through dishwasher (garnish containers, shakers,
jiggers, etc)
 Take a proper inventory by hand.
Stocking Up & Resetting
 Stock your fridges with any spirits, beer, or wine that would need to
be chilled before the next service
 Place all unused linens and/or silverware roll-ups into a bin or
cabinet to be used again
 Stock any ingredients that may need to be chilled before the next
service Clock Out.