A bar, also known as a saloon or tavern, is a retail business that serves alcoholic beverages like beer, wine, and liquor to be consumed on its premises. It may also serve food and non-alcoholic drinks. Bar management involves overseeing staff like bartenders and servers, as well as entertainment options. Proper bar service requires cleanliness, using the correct glassware and tools, accurate drink preparation, and customer service standards. Responsibilities of bar staff include maintaining cleanliness, using proper techniques, serving accurately, and providing good customer service. Qualities of a great bar manager include trust, passion, flexibility, teamwork, and continuing education.

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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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17. 5 QUALITIES OF A
GREAT BAR
MANAGER
1) TRUST
2) PASSION
3) FLEXIBILTY
4) TEAMWORK
5) CONTINUING EDUCATION
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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
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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.
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Chef Sunil Kumar
Research Scholar & Teaching Associate
IHTM MDU Rohtak and IHM Rohtak Haryana
124001 ph.no. 9996000499
Facebook id: ihmsunilkumar