Bar & Beverage Service

Purpose

To serve beverages correctly while controlling stock and ensuring responsible service.

Scope

Applies to all bars, lounges and beverage service points.

Responsibility

Bar Manager controls stock; Bartenders prepare and serve; Servers follow responsible-service rules.

Detailed procedure

1. Check stock, ice, garnishes and glassware, and set up the bar before opening.
2. Greet the guest and take the order, checking age where required by law.
3. Measure drinks using standard measures and recipes.
4. Serve with the appropriate glassware and garnish.
5. Observe guest behaviour and refuse service when a guest has had enough.
6. Count stock at close and reconcile it with the sales records.

Standards and guidelines

• Every drink follows the standard recipe.
• Responsible service is followed at all times.
• Stock variance is investigated within 24 hours.

Required records and documentation

• Bar requisition
• Daily stock sheet
• Sales reconciliation

Related images

Document control