Five Star Training - Restaurant Manuals and Policies Five Star Training. Restaurant Manuals and Policies

Transcription

1 Five Star Training Restaurant Manuals and Policies Bartender Manual Sample Pages 1

2 Summary of Tasks Performed As a Xyz Bartender, you will have day-to-day interaction with our Guests. Sharing your people pleasing personality with our Guests is what Xyz is all about. In addition to buying great food, Guests are buying great feelings. A Xyz Guest is sure to visit us again when they have enjoyed a memorable experience. Below is a brief summary of your duties and responsibilities you will have as a Bartender for Xyz. You may be responsible for other duties assigned by your manager. Have a thorough knowledge of our restaurant Deliver professional, courteous, and efficient service to our Guests Greet Guests and build rapport by asking questions and initiating conversation Serve food and drinks by following Xyz standards Offer suggestions by using suggestive selling techniques (daily specials, cocktails, appetizers, entrees, desserts, and after dinner beverages) Pre-bus and maintain the bar and assigned well according to your schedule Make and garnish drinks Operate bar equipment Present Guests their check and settle payment Be knowledgeable of all state, county, and city liquor laws and check identifications to avoid underage drinking Practice teamwork by helping co-workers Perform opening, closing, and operating side work Train and guide other Bartenders as requested by your Manager Perform other tasks as assigned by your Manager 2

3 Money Responsibility You are responsible for all money received. Please follow these money-handling procedures: While in view of the Manager, count all monies issued to you upon the start of your shift Use a calculator to verify the money in the draw. Count individual bills and place a paper receipt (from the calculator) in the drawer (begin counting, starting with the highest bill denominations, verifying the amounts of each) Verify the total amount by including your initials on the paper receipt. Also, have your Manager who witnessed your counting, initial the receipt. Notify the Manager immediately if the drawer is short If a Manager or co-worker enters your drawer for any reason, you must be present. If a Manager takes/transfers money from your drawer to hold in the safe, again, be present and both you and the Manager must sign the receipt verifying the amount taken from the draw At no time should the draw be open other than during a ring in sale. The no sale function is not functional so if will not work to open the draw Only Managers are to make change for cash drawers WARNING Always count your money! You are responsible for all money in your drawer. 3

4 Ongoing Duties Ongoing duties are duties that are performed while the restaurant is in operation and Guests are in the restaurant. Maintaining and cleaning the bar/lounge area prevents the spread of bacteria, avoids safety hazards, and increases efficiency. You may be asked to participate in deep cleaning parties to make sure we are in tip-top shape. An offpremise cleaning crew is responsible for heavy cleaning including the floors, mats, and windows. If the cleaning crew has not performed the proper job, inform a manager. Clean and maintain the bar/lounge according to the Health Inspector s Report (ask your manager to see actual report for specific areas listed and review additional information found later in the manual). Here are some of main areas to keep clean and maintained: Replenish: Ice Bar supplies (i.e. ketchup bottle, salt/pepper, sugar cadies, napkins, straws Alcohol (i.e. beer, liquor, wine) Clean: Equipment Refrigeration units Cabinets Floors Counters Appliances Bins Glassware Mirrors, light fixture, artifacts Railings, ledges, walls, windows Sinks Shelves A clean area is a trait of Xyz s professionalism. Always inform a manager of faulty equipment and items in need of repair such as or broken chairs. 4

5 Closing the Bar We take pride in providing Guests with a clean and comfortable environment. Listed below is your daily, weekly, and monthly cleaning bar chores: Closing Daily Duties: The following duties are the responsibility for the entire team. If you are the early out bar person, take your directives from the closer to make sure all chores are complete. Clean the following: Computer, printer, and screen Bar well (burn the well) - Empty existing ice -Use hot water (from the tap) to melt ice -Clean the bin -Lift cold plate to clean it Cooler & cooler doors Speed well Glass cylinder (tank) in the Iguana (if applicable) Beer drains (Run hot water/clorox bleach through the beer drain Soda guns and lines (soak gun handles) Condiment area (clean and refill ketchup bottles, salt/pepper, and sugar caddies, napkins, straws) Liquor cabinet (inside and out) and door surfaces. Clean stainless steel with stainless steal cleaner Floors and under equipment and cabinets Bar stool legs Liquor bottles Ice chests (rims, cold plates, and side walls -use stainless steel cleaner) Glassware Mirrors, light fixtures, artifacts Railings, ledges, walls, and windows Sinks Ice storage areas Shelves (and organize) Fruit containers, silverware, dishware blender cup (send to the dish area) Equipment and small wares (blenders) Tables, chairs, counters Line up chairs around bar and position tables Ashtrays (outdoor seating) Merchandise area (if applicable) Sound system (if applicable-dust and clean with window cleaner) Plastic shot cups 5

6 Additional Duties: Shut down equipment and turn off Discard leaky pourers Place soiled linen and towels in the proper containers Place caps tightly on bottles 6