BAR MANAGEMENT
The Cambridge dictionary defines bar as a place where drinks, especially alcoholic drinks, are sold and
drunk, or the area in such a place where the person serving the drinks stands. So if we see, it is to be
observed that bars are generally the places which are primarily involved in sale of alcoholic beverages
apart from some other associated activities or viz-a-viz. Hence, bar can officially be defined as ―a
licensed retail business establishment that serves alcoholic beverages, such as beer, wine, liquor,
cocktails, and other non-alcoholic beverages along with snacks or full restaurant menu for consumption
on premises.
ROLE OF BARTENDER
Bartender‘s primary role is to prepare and serve drinks to customers. He should be able to mix and
match ingredients in order to create classic and innovative beverages in accordance to customers‘ needs
and expectations. The purpose of this position is to interact with guests and to ensure that they have a
great experience. Bartenders should maintain positive guest interactions while accurately mixing and
serving beverages to guests in a friendly and efficient manner.
DUTIES AND RESPONSIBILITIES OF BARTENDER
Interact with customers; take orders for drinks and snacks.
Plan and present bar menu.
Serve snacks and drinks to the customer.
Check identification of the guest to make sure they meet age requirements for purchase of alcohol and
tobacco products.
Mix ingredients to prepare cocktails and other drinks.
Mix drinks, cocktails and other bar beverages as ordered and in compliance with hotel standard drink
recipes.
Prepare and serve alcoholic and non-alcoholic beverages.
Arrange bottles and glasses to make attractive displays.
Assess customers‘ needs and preferences and make recommendations.
Ability to Sell or influence others for up selling and suggestive selling.
Provide recommendations and suggestions to guest for choosing Drinks and Snacks.
Serve customers in a friendly and helpful manner.
Keep the bar counter and work area neat and clean at all times.
Determine when a customer has had too much alcohol and if required refusing any further serving on a
polite way.
Handle and move objects, such as glasses and bottles, using hands and arms.
Clean up after customers and clean work area.
Clear ashtrays as and when required.
Wash glassware and utensils after each use.
Maintain a clean working area by sweeping, vacuuming, dusting, cleaning of glass doors and windows,
etc. if required.
Perform physical activities such as lifting and stooping.
Maintain liquor inventory and consumption.
Collect payment for drinks served and balance all receipts.
Handle an assigned house bank and follow all cash handling procedures as per hotel standard.
Prepare inventory or purchase requisitions as needed to replenish supplies.
Ensure that the assigned bar area is fully equipped with tools and products needed for mixing
beverages and serving guests.
Stay guest focused and nurture an excellent guest experience.
Comply with all food and beverage regulations.
The success of any bar is entirely dependent on the professionalism it brings in. To meet out this
expectation of the guests, the bar has to be equipped with all the necessary equipment – large & small
apart from other tools, utensils and glassware. These kits help the standards of the service to go up and
eventually attract more numbers of customers. The techniques involved in mixology of beverages, the
garnishing and presentation of the drinks adds a feather in the cap of the organization. All bartenders are
expected to be perfect in preparing and presenting a good number of classic and contemporary cocktails
and other mixed beverages.
SMALL EQUIPMENT AND UTENSILS
Bar staff must use a wide range of equipment items that help them to mix each guests drink efficiently,
expertly and seemingly effortlessly. It is crucial to have right utensils and equipment's in bar which meet
the requirements and expectations of the guests, as well as applicable operation in the bar counter.
Some of the major small equipment and utensils are enlisted :
1.Bar Caddies: Used for Holding Cocktail Napkin, Straws, Stirrer and Coasters.
2 Bar Condiment Caddies: For keeping all cut fruits and garnish which are used for making cocktails and
mocktails.
3 Bar Floor Mat: Floor mats are put on the bar floor for hygienic reason and also to reducing breakage
from accidental dropping of glassware.
4 Bar Spoon: Used for Mixing cocktail or mixer.
5 Bottle Cooler: To hold ice shavings to keep bottles chilled.
6 Bottle Opener: A bottle opener is used to remove the metal caps from bottles.
7 Champagne Bottle Stopper: Used for keeping the opened champagne longer by sealing it with the
bottle stopper.
8 Chopping Board, Paring Knife and Channel Knife:
Used for cutting fruits at Bar counter, Pairing Knife used mainly for cutting skin from fruit and vegetables
and Channel knife used for peeling off fruit skins to make twist shape garnish.
9 Cocktail Shaker and Glass: Used as a pair of stainless-steel shaker, and also for all stirred cocktails and
muddled fruits, can measure volume of juice / mixer as well.
10 Cocktail Strainer: Use as a pair with cocktail shaker, to strain ice, foam or other substance from the
drinks.
11 Ice Bucket: Used for serving ice on guest table, served along with an ice tong.
12 Ice Scoop: Use in Ice Bin or Ice machine.
13 Ice Shot Glass Mold: Fill with water and put in freezer to make Ice Shot Glass for special cocktails and
mocktails.
14 Jigger: Used to Measure spirits / liqueur or other mixer.
15 Juice Container: Keep fruit juice sorted by different color, easy for storage, clarify different juice by
bottle color and convenience while preparing drinks at bar.
16 Liqueur Speed Rail: Kept on the side of bar work table for holding frequent using spirits and liqueurs.
17 Margarita Tray:3 separate layers for Lime/Lemon juice, salt and sugar, use for applying salt or sugar on
the glass edge.
18 Muddler: A muddler is a bartender's tool used for muddling fruits, herbs or spices in order to get the
juice or crumb and also to release their flavour.
19 Pour Spouts: Pour spouts help bartenders portion every shot to the amount management wants the
customers to receive, This also helps to reduce the inflated size bartenders tend to pour for guests.
20 Sundae Spoon / Parfait Spoon: Sundae spoons are characterized by a very long handle. These spoons
are designed for stirring long drinks, cocktails and any drink served in a tall glass. The tapered shape of
the spoon allows it to reach the bottom of any glass.
21 Vacuum wine savers: Stopper to use as a cap, vacuum pump to pump out the air from bottle, in order
to keep the wine longer and lasting.
22 Water Jug: To hold water during the meal period and to serve water in the glass.
23 Wine Bottle Stopper: Stopper is use to store opened wines bottles.
24 Wine Cooler: To hold wine bottles on the table.
25 Wine Opener: Used for Opening Red and White wine 26 Work Table Rubber or Plastic Mat Placed on
bar work table
