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    Opening Closing Procedures

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    iman8869
    The document outlines the opening and closing procedures for bartenders. It discusses the importance of properly setting up the bar before opening, ensuring adequate supplies are available during shifts, and breaking down stations discreetly as business declines. Both opening and closing checklists must be completed and signed off by bartenders and managers to confirm duties were properly executed. Teamwork is essential, and all staff should keep their work areas clean and organized.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Opening Closing Procedures

    Uploaded by

    iman8869
    154 views3 pages
    The document outlines the opening and closing procedures for bartenders. It discusses the importance of properly setting up the bar before opening, ensuring adequate supplies are available during shifts, and breaking down stations discreetly as business declines. Both opening and closing checklists must be completed and signed off by bartenders and managers to confirm duties were properly executed. Teamwork is essential, and all staff should keep their work areas clean and organized.

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    The document outlines the opening and closing procedures for bartenders. It discusses the importance of properly setting up the bar before opening, ensuring adequate supplies are available during shifts, and breaking down stations discreetly as business declines. Both opening and closing checklists must be completed and signed off by bartenders and managers to confirm duties were properly executed. Teamwork is essential, and all staff should keep their work areas clean and organized.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    154 views3 pages

    Opening Closing Procedures

    Uploaded by

    iman8869
    The document outlines the opening and closing procedures for bartenders. It discusses the importance of properly setting up the bar before opening, ensuring adequate supplies are available during shifts, and breaking down stations discreetly as business declines. Both opening and closing checklists must be completed and signed off by bartenders and managers to confirm duties were properly executed. Teamwork is essential, and all staff should keep their work areas clean and organized.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    At a glance
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    The key takeaways are that bartenders must follow proper opening and closing procedures, work as a team, and communicate respectfully.

    The opening bartender must ensure the bar is properly stocked and set up, continue prepping throughout their shift, and follow the opening checklist.

    Stations should be broken down and closed in a discreet manner as business declines, leaving the most productive station for last.

    Opening & Closing Procedures

    The duty of the opening bartender is to ensure the bar is set up properly by opening time

    with or without the assistance of a bar back. During the shift a bartender should be able to
    work without running out of any essential supplies such as beer, wine, liquor, juices,

    glassware, garnishes, etc. Correct and proper set up is essential to delivering efficient

    service. There should be enough mise en place for the next shift, which means the opening

    bartender should continue to prep throughout their shift. The opening checklist must be

    followed and signed off on by both the bartender and manager. Management will also
    provide a Daily Prep List to ensure everything is stocked to the proper par levels.

    All team members are expected to work neatly, keeping their work area clean and

    organized. More importantly, team members are expected to work as a team. While

    everyone has their designated job functions they are not limited to these responsibilities

    alone. Team work is the only true way to operate a successful establishment. Shouting or
    yelling is never an acceptable form of communication; remember everyone is invested in
    the success of the restaurant so help each other wherever and whenever possible.

    Stations should be broken down and closed as business begins to decline leaving the most
    productive station for last. Make sure that closing a station is done in a discreet and quiet

    manner so as not to impede on the dining experience of any remaining guests. The closing
    bartender must leave the bar and liquor storage areas clean, restocked and well organized
    ensuring the opening bartender is set and ready to succeed the following morning. Any

    duties assigned on the cleaning schedule should be fully completed and just as for

    opening, there is a closing checklist that must be followed and signed off by both the
    closing bartender and manager.

    OPENING CHECKLIST

    DUTIES:
    Clean bar top & chairs/stools (w/sanitizer spray)
    Clean glassware & bottles (No visable dust)
    Clean all refrigerator doors
    Clean bar floor mats and put them in place
    Stock glassware left in dishwasher area
    Switch on dishwasher
    Fill ice bins to capacity
    Check ice machine is functioning properly
    Place bus tubs for each well
    Set up sanitizer buckets (one per well)
    Clean & set-up/organize bar tools & equipment
    Check pour spouts are clean & put back on
    bottles
    Stock & prepare garnishes according to par list
    Label & date all juices (follow FIFO)
    Set up & stock service station
    Check beer tap(s) is working
    Stock glass chiller w/beer, martini, shot glasses
    Organize daily deliveries
    Count/verify bar bank w/manager
    Empty trash

    BARTENDER INITIALS:
    MANAGER INITIALS:

    2/25/2013

    2/26/2013

    2/27/2013

    2/28/2013

    3/1/2013

    3/2/2013

    3/3/2013

    MON.

    TUES.

    WED.

    THUR.

    FRI.

    SAT.

    SUN.

    CLOSING CHECKLIST
    Mon.

    DUTIES:
    Store juices, fruits, garnishes
    Discard any old products
    Wipe down all bottles in the speed rack
    Remove & soak pour spouts in soda water.
    Place back on bottles & cover.
    Send dirty glassware, bar utensils & bus tubs to
    dishwasher
    Wipe down & clean blenders & shakers
    Wipe down & clean refrigerator doors
    Empty & clean ice bins
    Clean wells, bar counter, & all stainless steel
    surfaces
    Return bar equipment after washing
    Restock liquor, beer, wine, & sodas to par
    Wipe down monitor screen and top surfaces
    Empty all garbage, recyclables, & plastics
    Empty sanitizer buckets
    Lock liquor storage, service bar, & other areas
    Turn off all lights
    Return bar bank & bar keys to management

    BARTENDER INITIALS:
    MANAGER INITIALS:

    2/26/2013

    2/27/2013

    2/28/2013

    3/1/2013

    3/2/2013

    3/3/2013

    Tues.

    Wed.

    Thu.

    Fri.

    Sat.

    Sun.

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