BartendersStandardizing cocktail drinks

and hot beverages

April 2014

ORGANIZATION CHART

Bar Manager

Bar Supervisor

Bartender ,Waiter/ress

THE BAR ESSENTIALS

Equipment

Bar Operation & Service (barman)

Essential Spirits, Liqueurs and Mixers

Customer Relations

Standardizing our products

Equipment

To collect ice hygienically

Ice Scoop Blender Shaker

Mixing Glass

TO make specific cocktails – milk

shakeMust be cleaned between each

use

Serves to make cocktails – example:

Serves to make cocktails – example:

Beverage MeasurementTo enable poper costing of beverages accurate beverage pour in our Outlets by continuous maintenance of the jigger.

• What: Jigger measure of 30ml

• When:

• Where:

• How: Take extreme care of it by handling properly. Wash after use every time

• Why:

• Conduct spot-checks that the jigger is in proper condition, not dented or out of shape

BAR OPERATION & SERVICE

Dress & Appearance

All Food & Beverage service associates must maintain an attractive and well-groomed appearance. example:Uniform well ironed ,no stain ,odor

freeHair must be combed and tied back Shoe Black and well polished One ear ring per ear ( No ear rings

for men)Follow the hotels grooming

procedure

It is essentially important for bartenders as they represent the hotel’s standards of quality in service.

Interaction between customers and the Bartenders is a common element and the extent of which depends on the style and class of the bar / lounge

Warm and courteous attention must be given to each guest while maintaining a professional attitude and manner.

Customer Relations

Smile

Responsive

Don’t argue

Call by name

Stay alert

Never mention guests’ last visit

HelpfulEqual courtesy to all guests

Service regardless of how much they spend

Ladies first

Bar Tender

Alcohol is an important part of the F&B experience. The art of tending bar is coming back with a whole new generation of bartenders that call themselves Mixologist. 

Standardizing our products and services

To ensure that all the beverage will be served in a timely manner and with attention to details and specific procedures.

• Guide the guests in drink choice.

• Sell drinks by proper explanation and pronunciation.

• Every guest must receive his first drink within 5 minutes of ordering time.

• Service of the drink is carried out smoothly, elegantly and accurately.

• All glasses used are cleaned and polished.

• Use the SOP all the time

Essential Spirits, Liqueurs and Mixers to Stock in the Bar

Spirits:BourbonBrandy/CognacWhisky: Blended Scotch, single malt, Canadian, Rye, Bourbon, IrishDark RumLight rumGinTequilaVodka

Essential Liqueurs and Cordials

Liqueurs are used in addition to the base spirits as flavoring agents that contain. These are the most common liqueurs that you should stock in the bar. AmarettoIrish Cream (i.e. Bailey's) Crème de Cacao Coffee Liqueur (i.e. Kahlua) Dry VermouthSweet VermouthExtra Dry Vermouth (i.e. Noilly Prat)Orange Liqueur (i.e. Triple Sec, Cointreau, Curacao)

Essential Mixers

Mixers are the non-alcoholic liquids that add flavor and volume to cocktails. Many mixers will keep in your bar for a long period of time, but do remember to keep checking their freshness and pay attention to expiration dates. Juices: Orange, Cranberry, Pineapple, Grapefruit And Tomato Juice Sour MixLimeGrenadineSimple SyrupWorcestershire Sauce Tabasco Sauce Sodas, Tonic Coca cola and Diet CokeEtc

Essential Garnishes

Use fresh fruit for your garnishes. This will prepare you for most cocktails.

Lemons LimesOranges Celery Maraschino Cherries Olives Cocktail Onions Whipped Cream Salt Iced Sugar Etc

Cleanliness

The bar and its equipments should be kept in a clean and hygienic condition to ensure top quality standard is delivered.

There are different cleaning schedules for different tools or equipments. For example, beer coolers and refrigerators are wiped and cleaned twice monthly, while sinks are scoured daily.

Know the Beverages

1. Know the name of every beverage offered by the Bar

2. Know the basic ingredients of each drink.3. Know menu terminology and words that accurately

describe the drink. 4. Know the drink prices.5. Know the standard for drink preparation.6. Know the glassware used for each type

of drinks of drink.7. Know the question to ask guest, when the order is

taken.

RecipesRecipes will be created for each mixed beverage. These recipes will be compiled and recorded by the Bar Manager/ Food & Beverage Manager after product tasting is approved. Then costed and inputted into the POS system with cost and selling price

COFFEE

Thank You!MIXOLOGIST