BAR ORGANIZATION

Chapter 2
 Objectives

• Enumerate and identify bar personnel

• Discuss the basic functions of the bar personnel
• Enumerate and discuss the qualities needed for a
bartender
• Enumerate duties and responsibilities of a bartender
 BAR PERSONNEL AND THEIR RESPONSIBILITIES

1.Bar Manager – In charge of the overall operation

of the bar. It means that anything that happened
in the operation is the responsibility of the bar
manager.
2.Bar Captain/Supervisor – In charge of monitoring
the staff and the operation. He/she is the most
visible person in the bar because he serves as the
eyes of the bar manager.
3. Bartender- in charge of preparing and pouring /
serving the drinks of the guests.
4. Bar Back- assists the bartender in the
maintenance of cleanliness and preparations in the
bar, also known as bar helper, bar boy/girl.
5. Bar Server- in charge of serving the drinks and
foods of table guests. He must be knowledgeable of
the beverages serve in the bar
6. Wine Steward/ Sommelier – in charge of suggesting, selling,
and serving the wines to the guests.
• Wine server – is just knowledgeable about the wines being
served in the bar or restaurant.
• Sommelier- is an expert of wines not only those being served in
the bar or restaurants but in general.
7. Bar Receptionist- in charge of receiving and entertaining the
guests.
8. Cashier- in charge of receiving payments of the guests.
 BAR ORGANIZATIONAL CHART
BAR
MANAGER

BAR CAPTAIN

BAR BAR WINE BAR CASHIER

TENDER SERVER STEWARD/ RECEPTIONIST
SOMMELIER

BARBACK
 QUALITIES OF A GOOD BARTENDER
1. Great personality, easy going person, a people person
2. Good memory
3. Knowledge of liquors, cocktails, wines and beer
4. Knowledge on preparing and serving beverages
5. Team player
6. Physically fit
7. Able to work under pressure
8. Attentive
9. Cleanliness/ good grooming
10.Good judgement
11.Service oriented
12.Honest
 Steps of servicing guest 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.Stay farewell to the guest/s
 Bartenders responsibilities
1.Check Identification of the guest
2.Never serve alcoholic beverages
3.Look for (physical signs, clothing, behavioral clues)
4.Don’t serve intoxicated people / guests
5.Prevent intoxication
6.Slowing down someone’s drinking
7.Refuse service to intoxicates people
BARTENDER’S PREPARATION FOR SERVICE

1.Body cleanliness 8. Shoes

2.Posture 9.Socks and
3.Skin stockings
4.Hair 10. Uniform
5.Hands and nails 11. Jewelry
6.Teeth 12. For women only
7.Feet 13. Avoid bad
habits
 GENERAL INSTRUCTIONS FOR BARTENDERS

1.A bartender should always use a jigger when pouring and

serving the drinks. It depends also on the policy or standard
practice in a particular bar. Some are using free pouring, but
bartender must be able to master the technique on how to
do free pouring without sacrificing the quality of the drinks
2.Always punch the bill after serving the drinks to ensure
proper control.
3.Bar encounter bill must be made as soon as the drink has
been served and faced down or hang on the counter in front
of the guest.
4. The guest must always be served with the brands he
likes best
5. If guest failed to specify the brand of his drink, the
bartender should always use the pouring or well
brands
6. Full bottle sales should be reported with bottle slips
and forwarded to the sales control the following day
for proper recording and inventory.
7. Always empty the bottle entirely to avoid any
shortage during the inventory
8. Par stock should always be maintained at all times
to avoid delay of service.
 Reference

Rojo L. G, (2012) Bar And Beverage Service with Mixology Mind shapers CO.,
INC. Manila