MANAGING BAR OPERATIONS

BARTENDING AND BAR MANAGEMENT

Prepared by: Ma’am Tan

 MANAGEMENT FUNCTIONS
The three (3) key activities of
management namely:
Planning
Organizing and
Controlling
may be subdivided into twelve (12)
management functions.
 PLANNING
• PLANNING-deciding who is to do what,
where, when and how. Planning may get
expert advise depending on the project
or get the whole team involved. The
manager should consider the following:
a. Where are we? SWOT ANALYSIS and
PEST factors.
b. Where do we go from here?
c. How do we get there?
• SCHEDULING-Detailed plan with timetables,
programmers of activities, tasks, and persons
responsible. (e.g. deciding on the tasks such
as the menu, table plan, décor and music.)

ORGANIZING
• COMMUNICATING-objectives and
tasks translated into words to inform
those concerned through
memoranda, meeting, minutes,
manuals, etc.
• DELEGATING-guiding individuals to
different duties and to specific
departments, teams, or individuals
and giving authority to take
appropriate decisions within the
relevant framework.
• DIRECTING-guiding individuals
towards achieving tasks and
secondary objectives .
• MOTIVATING-creating a device
among employees to achieve goals
by understanding individuals needs,
appropriating good performances
and encouraging effort.
• COORDINATING-synchronizing the
activities that have been delegated
for better results. Harmonizing the
work by avoiding conflicts.
 CONTROLLING
• REPORTING-ensuring a system of
timely reports through vertical
channels of communication. (eg.
Daily food cost or profit and loss)
• EVALUATING-checking the actual
performance against the plan.
• CONTROLLING-developing standards and
establishing rules. Also taking any action
of a disciplinary nature.
• ANALYZING-examination of all separate
elements of a operation, with a view of
tracing the reasons of success or failure.
• REVIEWING-this consist of a periodical
view of an operation, normally with the
aim of improving future performance.
 Managing the six (6) M’s
ACCORDING TO KOTAS AND JAYAWARDENA,
MANAGEMENT MEANS USING THE AVAILABLE
RESOURCES TO ACHIEVE ORGANIZATIONAL
OBJECTIVES. THE MAIN RESOURCES INVOLVED ARE:
1.Men
2.Money
3.Machinery
4.Materials
5.Methods
6.Minutes
 Serving Policy
• Receiving guest. Service starts as the
guest approach the outlet’s entrance.
Greet the guest and lead them to their
table.
• Taking Orders.
a. Ready with a pen and scratch.
b. Ladies have the priority
c. Repeat the orders.
• Service Orders.
a. Smile when serving.
b. Serve ladies first.
c. Always mentioned the name of the drink.
d. Always use under liners.
e. Carry drinks with bar tray.
f. Never serve beer with ice.
g. Serve white wine chilled and red at room
temperature.
h. Served drinks in tall glasses with straw.
i. Cocktail napkins should be provided.
• Cleaning/ Clearing Counter
a. Empty bottles should be taken away at the
counter.
b. Once a second drink is served, take out the
first glass.
c. If there is spillage make sure to wipe it.
• Settlement of guest check. All check are to be
settled in cash unless the guest is a credit
card holder.
• Bidding goodbye. Smile and thank the guest
for visiting.
• Beverage Preparation
a. Ensure that ice is clean.
b. Always use ice scooper when placing
ice in a glass/ shaker.
c. Always use the jigger in measuring the
ingredients.
d. Garnish drinks that needs to be
garnished.
e. Never use cracked glass.
• Habits to be avoided in the bar counter.
a. Combing hair.
b. Chewing/ Eating
c. Sneezing, coughing or yawning
d. Fussing with face, hair, neck and picking at skin
blemishes.
e. Banging of glass wares.
f. Putting hands inside the pocket.
g. Day dreaming
h. Use of sign language
i. Using index finger when pointing out something.
j. Leaning on the counter.
QUESTIONS??