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Bar management ppt

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Bar management Notes for BHM student

Published in: Leadership & Management
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Bar management ppt

  1. 1. 1
  2. 2. WHAT IS A BAR? A Bar (also known as a saloon or tavern) is a retail business establishment that serves alcoholic beverages, such as beer, wine, liquor and other beverages such as mineral water and soft drink and often sell snack food such as crisps or peanuts, for consumption on premises. The term “bar” also refers to the countertop and area where drinks are served. 2
  3. 3. BAR MANAGEMENT? Bar management means operating and running establishment that serves alcoholic beverages. The in charge of a bar have to oversee a variety of staff members such as bouncers, bartenders, servers. Entertainment is an important part of bar management as well. Potential entertainment options include sports games and live events. If a bar serves food, a bar manager also might have to make menu selections and supervise the bar’s kitchen. 3
  4. 4. BAR SERVICE STANDARDS  Always be clean and tidy. Ice is essential for all cocktails. See that you have plentiful supply and that is always clean and clear. Never re-use ice cubes after shaking the drink. They spoil the next drink. Sprinkle ice cubes with a few glasses of Luke warm water to remove the snowy look. Poor ice will ruin a good drink. Nothing absorb odor more readily than ice. If exposure to foreign odor while being processed. The ice absorbs the same. Ice are of 3 types: a) Cube ice b) Shaped ice c) Crushed ice. Use tongs or perforated spoons to pick up ice cubes – never fingers. Make sure that pitted olives are washed before using. Always handle glasses by the stem or base- never put your fingers inside the glass or near the rim. 4
  5. 5. Glassware should be more than clean- they should be sparkling. Use 2 towels- one for drying, the other for polishing. A bartender should always carry the tools of his trade match box, a waiter’s friend knife, a cigar cutter, a pen/pencil. Glasses need to be specially checked for lipstick stains. Measuring should be done on the bar counter. Ensure a cocktail napkin is served with ever drink. Little gestures pay huge dividends. Make sure that the label on the bottle is turned so that guest can see it. Use the correct glass for each drink. Part of the guest’s enjoyment comes from sipping it from the correct glass. Ensure that the bar tenders are fast, accurate and neat. Ensure that the cocktail recipe use followed correctly. 5
  6. 6. 6
  7. 7. 1. TRAIN YOUR STAFF This may seem obvious, but you’d be surprised how many mangers simply throw their staff behind the bar and assume they will know what to do. Even if your bartenders and servers have tons of experience and come highly recommended, you still need to train them in a particular ways you do things at your bar. If your customers expect a certain kind and quality of service, you want to make sure your staff can give it to them. 7
  8. 8. 2. WATCH FOR THEFT Of course, you don’t like to think about any of your employees stealing from you, but it can and does happen occasionally. That’s why you need to be vigilant. You don’t want to be suspicious of every employee, but keep an eye out for common tactics that thieves use. Regular shortages, a high number of “no sales” rings on the register, and lot of comp-ed drinks can be signals that bartender may be stealing from you. 8
  9. 9. 3. KNOW WHAT’S GOING ON BEHIND THE BAR Just because you are the manager doesn’t mean you shouldn’t spend any time behind the bar. It can be worth your while to pick up a shift or two a week. You can make sure everything’s in order, keep an eye on your employees, and get your customers opinions on how things are going on. 9
  10. 10. 4. KEEP THINGS ORGANIZED As a manger, you likely delegate your cleaning and organizing tasks to your employees. But, it’s still ultimately your responsibility to make sure everything’s organized as well as it can be to keep your restaurant running smoothly. Check out the stock behind your bar, the kitchen, and even the supply closets. 10
  11. 11. 5. KEEP YOUR EQUIPMENT UP-TO- DATE When you have a limited budget, it can be tempting not to splurge on new equipment. But you’re only hurting your bar if you make employees rely on outdated, barely-working machines. Try looking at used equipment stores or waiting for sales to get what you need. 11
  12. 12. 6. KEEP IT CLEAN It doesn’t matter what kind of bar you have –filthiness is unacceptable. Watch your bartenders and make sure that every glass they use is spotless and every countertop is wiped down routinely. 12
  13. 13. 7. ESTABLISH RELATIONSHIP WITH YOUR SUPPLIERS You depend on your suppliers, so develop a relationship with them early on. They’re the ones who can cut you deals and specials. Beer and liquor suppliers can also get you branded merchandise like napkins, coasters, etc. which means that you don’t have to pay for them. 13
  14. 14. RESPONSIBILITY OF HEAD BARTENDER Responsible for the proper operation of the cocktail, lounge, bar, in accordance with established company policies and government orders. He sees to it all beverage served from his department are prepared according to standardized recipe and served in the prescribed manner. He sees that the establishment is in keeping with the atmosphere and the mode of service it offers to the customer and employees. 14
  15. 15. RESPONSIBILTY OF WINE STEWARD Ordering, receiving, storing, issuing and serving wine. He should have a working knowledge of the processes of wine making and all fermented and distilled beverages . He must have the desire and aptitude to serve people. He can appreciate the quality of wine. He instruct the staff in the act of serving wine. He must the talent for evaluating the wine. He must not smoke of eat highly seasoned food. He must be a “smooth” salesman. He should have the knowledge of other beverages to be served. 15
  16. 16. RESPOSIBILTY OF BARTENDER He should primarily be responsible for front line beverage including preparation and service of drinks for guests and bar waiters. He should avoid glass beverage ice. He must keep the bar clean including the ashtrays. He is the in charge of the bar when the management is not present. He perform other duties as assigned. All drinks are to be served in the appropriate glass, properly garnished. If the guest orders, he should serve the drink specifically as ordered. If the company does not carry the brand requested, he should suggest an alternative brand. He should always look smart. He should be well groomed and careful with his personal hygiene. 16
  17. 17. 5 QUALITIES OF A GREAT BAR MANAGER 1) TRUST 2) PASSION 3) FLEXIBILTY 4) TEAMWORK 5) CONTINUING EDUCATION 17
  18. 18. 8 TIPS TO RUN A SUCCESSFUL BAR 1) STAY WELL STOCKED 2) MONITOR POUR LEVELS 3) CREATE A SIGNATURE SPIRIT 4) HOST HAPPY HOUR, TRIVIA AND MORE 5) PRACTICE THE ART OF UPSELLAND IMPULSE BUYS 6) OFFER SOMETHING FOR EVERYONE 7) TAKE LIABILITY SERIOUSLY 8) PURCHASE A POINT OF SALE (POS) SYSTEM 18
  19. 19. BAR (COUNTER) The counter at which drinks are served by a bartender is called “the bar”. This term is applied, as a synecdoche, to drinking establishments called “bars”. This counter typically stores variety of beers, wines, liquor and non-alcoholic ingredients, and is organized to facilitate the bartender’s work. Counters are serving other types of food and drinks may be also called bars. Example of this usage of the world include snack bars, sushi bars, juice bars, salad bars, dairy bars, and sundae bars. 19
  20. 20. 20 Chef Sunil Kumar Research Scholar & Teaching Associate IHTM MDU Rohtak and IHM Rohtak Haryana 124001 ph.no. 9996000499 Facebook id: ihmsunilkumar

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