Successful Bar Secrets

Bar Management Tips & Strategies

  • Home
  • Bartender Resources
    • Bar Job Interview Tips
      • 20 Tips To Help You Get A Bar Job Without Experience
      • Four Reasons Why Bar Managers Reject Applications… And How You Can Avoid Them
      • How To Gain The Advantage Over Other Bar Job Applications
      • How To Prepare A ‘Stand Out’ Resume
      • Tips For Performing Above Expectations On A Bar Job Trial
      • How To Get Bar Work While Traveling
    • 25 Smart Ways To Make Better Tips
    • Qualities Of A Strong Bartender
      • How To Be A Really Great Bartender
      • Basic Bartending Terminology & Procedures
    • Basic Drink And Cocktail Recipes
    • What You Need To Know If You Want To Work In A Cocktail Bar
  • Bar Management Strategy
    • Strategic Foundations For A Profitable Bar
      • Qualities Of A Successful Bar
      • Qualities Of A Successful Bar Manager
    • How To Make More Money From Private Functions At Your Bar Or Restaurant
    • How To Promote Financial Efficiencies Throughout Your Bar Or Restaurant
    • How To Run An Efficient Bar Shift
    • Optimising The Internal Culture Of Your Bar Or Restaurant For Greater Profitability
  • Bar Operations
    • Use Systematic Procedures To Improve Productivity In Your Bar
    • How To Systematically Improve Service Standards In Your Bar
    • Human Resources In Hospitality: A Six Step Process For Effective Staff Induction & Management
    • KPIs For Measuring The Performance Of Your Bar Or Restaurant
    • How To Use Planning & Staff Meetings To Increase Productivity & Profitability In Your Bar
    • Components Of A Bar Or Restaurant Operations Manual
  • Venue Marketing
    • The Ultimate Guide To Marketing Your Bar Or Restaurant
    • How To Boost The Reputation Of Your Bar Or Restaurant
    • How To Improve Customer Perception Of Your Bar Or Restaurant
    • The 7 Elements Of An Award Winning Bar
    • Using Email Marketing To Promote Your Bar Or Restaurant
    • Website Features All Hospitality Venues Must Have
  • Social Media Strategy
    • Using Social Media To Promote Your Bar Or Restaurant
    • How To Attract Social Media Influencers To Your Bar Or Restaurant
    • 6 Alternative Ways Social Media Media Is Used In Hospitality
  • Quick Tips
    • 16 Tips For Reducing Theft, Wastage And Spillage In Your Bar
    • 19 Tips For Increasing Your Bar’s Revenue And Profitability
    • 21 Marketing Tips For Your Bar Or Restaurant
    • 24 Tips For Increasing The Productivity Of Your Bar Staff
    • 32 Tips For Increasing Customer Service Standards In Your Bar
    • 33 Tips For Managing Bar Staff And Other Management Tips

Components Of A Bar Or Restaurant Operations Manual

An ‘operations manual’ is a collection of important documents, checklists, guidelines, systems and any other information that every employee needs to know (or act as a reference guide so employees can quickly check this document if they need to know something). Basically, an operations manual should act as an ‘instruction manual’ for a venue.

Recording your systems into an operations manual is an effective way of ‘setting your systems in stone’. It is easy to train staff in your establishment’s operational procedures too – ask them to read your manual when they are being inducted.

An operations manual includes the following (but is not limited to):

  • Bar operating procedures (systems for the bar)
    • Opening procedures
    • Closing procedures
    • Par levels for ordering wet and dry stock
    • Daily/weekly/monthly cleaning tasks
    • Standard uniform and equipment needed for a shift
    • Necessary tasks for each shift
    • Order of service
  • Floor operating procedures (systems for your restaurant or dining area)
    • Opening procedures
    • Closing procedures
    • Cleaning tasks
    • Standard uniform and equipment needed for a shift
    • Necessary tasks for each shift
    • Order of service
  • Induction procedures/the recruitment process
  • Staff training resources
  • Procedures for miscellaneous tasks
  • Backups of any forms or templates used regularly
  • Emergency contact telephone numbers/email addresses
  • Resources for commonly asked questions

An operations manual should act as an instruction manual for your establishment. It should be freely available for all staff at all times, as a reference and guide.

Contents of the Successful Bar Secrets Operations Manual Template Pack:

Listed below are the sections, forms and templates included in the Successful Bar Secrets Operations Manual Template pack. They are designed to help you achieve greater levels of customer service, productivity and profitability in your venue. Tailor and customize them to your needs.

Unique Internal Mantra

Insert your Unique Internal Mantra at the beginning of the manual. Make sure your whole team knows this mantra. For more information on a Unique Internal Mantra, see Part Eleven: Marketing Is Not Just A Department.

Staff Contact List

Record staff phone numbers in case you need to contact them.

Bar: Opening Procedures

This checklist should include all daily tasks required to open your venue and prepare it for a maximum capacity service period. Write this document as if it is intended for a new staff member who has never opened your venue before (use this as a training document).

Bar: Changeover Procedures

This checklist should contain all necessary tasks for completion at the ‘crossover time’ when one shift finishes, and another shift begins. This checklist should be completed by the staff on the finishing shift with the aim of preparing the venue for a maximum capacity service period. This includes but is not limited to restocking disposable items (toilet paper, napkins, condiments), emptying bins, cutting citrus, processing cutlery and other tasks that will assist in improving service standards for the following shift.

Bar: Closing Procedures

This checklist should list all tasks required to close your venue and prepare it for the following day. This document should also contain all cleaning tasks required at the end of the day. Remember to be extremely specific and descriptive, and list the tasks in the order that they are to be executed. Write this document as if it is intended for a new staff member who has never closed your venue before (use this as a training document).

Bar: Necessary Tasks For Each Shift

This checklist lists any essential tasks that must be done every shift.

Bar: Daily/Weekly/Monthly Cleaning Tasks

These checklists list cleaning tasks to be completed on a daily/weekly/monthly basis. Laminate these checklists and use a narrow-tipped whiteboard marker to indicate when each cleaning task has been completed.

Bar: Order Of Service

This checklist details the order and process of every action completed in your order of service. Be specific. Start when the customer enters the venue, detail every mandatory action that must be taken (explain what to say to the customer, how to act around them, what to upsell etc.), and conclude the list when the customer leaves the venue.

Bar: Standard Uniform And Equipment Needed For A Shift

Lists every compulsory item your staff must have to execute their shift (e.g. waiter’s friend, pens, etc).

Bar: Miscellaneous Systems And Procedures

This section lists any extra systems and procedures that must occur at your venue. Make this list as long as possible!

Floor: Opening Procedures

This checklist should include all daily tasks required to open your venue and prepare it for a maximum capacity service period. Write this document as if it is intended for a new staff member who has never opened your venue before (use this as a training document).

Floor: Changeover Procedures

This checklist should contain all necessary tasks for completion at the ‘crossover time’ when one shift finishes, and another shift begins. This checklist should be completed by the staff on the finishing shift with the aim of preparing the venue for a maximum capacity service period. This includes but is not limited to restocking disposable items (toilet paper, napkins, condiments) and other tasks that will assist in improving service standards for the following shift.

Floor: Closing Procedures

This checklist should list all tasks required to close your venue and prepare it for the following day. This document should also contain all cleaning tasks required at the end of the day. Remember to be extremely specific and descriptive, and list the tasks in the order that they are to be executed. Write this document as if it is intended for a new staff member who has never closed your venue before (use this as a training document).

Floor: Necessary Tasks For Each Shift

This checklist lists any essential tasks that must be done every shift.

Floor: Daily/Weekly/Monthly Cleaning Tasks

These checklists list cleaning tasks to be completed on a daily/weekly/monthly basis. Laminate these checklists and use a narrow-tipped whiteboard marker to indicate when each cleaning task has been completed.

Floor: Order Of Service

This checklist details the order and process of every action completed in your order of service. Be specific. Start when the customer enters the venue, detail every mandatory action that must be taken (explain what to say to the customer, how to act around them, what to upsell etc.), and conclude the list when the customer leaves the venue.

Floor: Standard Uniform And Equipment Needed For A Shift

Lists every compulsory item your staff must have to execute their shift (e.g. waiter’s friend, pens, etc).

Floor: Miscellaneous Systems And Procedures

This section lists any extra systems and procedures that must occur at your venue. Make this list as long as possible!

Unique Venue Qualities And Standards

Record any unique qualities, standards and processes that make your venue different from other venues.

Frequently Asked Questions And Fact Sheet

Write down all the FAQs your staff ask you, and any other questions you think they’ll ask. This will save you answering the same question over and over again.

Emergency And Supplier Telephone Numbers

Record emergency and supplier phone numbers here.

Bar: Opening Checklist TEMPLATE

This checklist should include all daily tasks required to open your venue and prepare it for a maximum capacity service period. Write this document as if it is intended for a new staff member who has never opened your venue before (use this as a training document).

Bar: Changeover Checklist TEMPLATE

This checklist should contain all necessary tasks for completion at the ‘crossover time’ when one shift finishes, and another shift begins. This checklist should be completed by the staff on the finishing shift with the aim of preparing the venue for a maximum capacity service period. This includes but is not limited to restocking disposable items (toilet paper, napkins, condiments), emptying bins, cutting citrus, processing cutlery and other tasks that will assist in improving service standards for the following shift.

Bar: Closing Checklist TEMPLATE

This checklist should list all tasks required to close your venue and prepare it for the following day. This document should also contain all cleaning tasks required at the end of the day. Remember to be extremely specific and descriptive, and list the tasks in the order that they are to be executed. Write this document as if it is intended for a new staff member who has never closed your venue before (use this as a training document).

Bar: Cleaning And Daily Tasks Checklist TEMPLATE

This checklist lists cleaning and other tasks to be completed on a daily basis. Laminate this checklist and use a narrow-tipped whiteboard marker to indicate when each task has been completed.

Bar: Weekly Cleaning Checklist TEMPLATE

This checklist lists cleaning tasks to be completed on a weekly basis. Laminate this checklist and use a narrow-tipped whiteboard marker to indicate when each cleaning task has been completed.

Bar: Monthly Cleaning Checklist TEMPLATE

This checklist lists cleaning tasks to be completed on a monthly basis. Laminate this checklist and use a narrow-tipped whiteboard marker to indicate when each cleaning task has been completed.

Floor: Opening Checklist TEMPLATE

This checklist should include all daily tasks required to open your venue and prepare it for a maximum capacity service period. Write this document as if it is intended for a new staff member who has never opened your venue before (use this as a training document).

Floor: Changeover Checklist TEMPLATE

This checklist should contain all necessary tasks for completion at the ‘crossover time’ when one shift finishes, and another shift begins. This checklist should be completed by the staff on the finishing shift with the aim of preparing the venue for a maximum capacity service period. This includes but is not limited to restocking disposable items (toilet paper, napkins, condiments), emptying bins, cutting citrus, processing cutlery and other tasks that will assist in improving service standards for the following shift.

Floor: Closing Checklist TEMPLATE

This checklist should list all tasks required to close your venue and prepare it for the following day. This document should also contain all cleaning tasks required at the end of the day. Remember to be extremely specific and descriptive, and list the tasks in the order that they are to be executed. Write this document as if it is intended for a new staff member who has never closed your venue before (use this as a training document).

Floor: Cleaning And Daily Tasks Checklist TEMPLATE

This checklist lists cleaning and other tasks to be completed on a daily basis. Laminate this checklist and use a narrow-tipped whiteboard marker to indicate when each task has been completed.

Floor: Weekly Cleaning Checklist TEMPLATE

This checklist lists cleaning tasks to be completed on a weekly basis. Laminate this checklist and use a narrow-tipped whiteboard marker to indicate when each cleaning task has been completed.

Floor: Monthly Cleaning Checklist TEMPLATE

This checklist lists cleaning tasks to be completed on a monthly basis. Laminate this checklist and use a narrow-tipped whiteboard marker to indicate when each cleaning task has been completed.

Incident Report Form

This form is used to record essential information concerning an ‘incident’ in your venue. It’s important to record the time and other details of any major incidents, in case they are investigated by customers or authorities.

Function Inquiry Form

This form is for your staff to use in the absence of your functions coordinator. It is used to collect essential information required to book a function. It allows your functions coordinator to process a customer’s request easily and with all required information. Leave this form around your main till area (or somewhere easily accessible by all staff), so your staff can quickly access this form when they are talking to a customer.

‘Ace’ Form

Give each of your staff members an ‘Ace’ form to complete. Have them fill out (and memorize) basic information about the six products (white wine, red wine, beer, spirit, cocktail, food item), so they have an ‘Ace’ up their sleeve when a customer asks about one of those products. This’ll improve overall customer service in your venue.

Maintenance Request Form

This form is for your staff to record any problematic items requiring maintenance. This could include damaged furniture, broken fittings or chipped paint work.

 

End Of Shift Management Report

This form is a template for your managers or supervisors to fill out on a nightly basis as a way of transmitting to you the events and characteristics of their shift.

Glassware Audit Sheet

This form is used to count your glassware. Use weekly/monthly.

Wastage Recording Sheet

Use these sheets every day in your bar to record wasted stock.

Regular Customer Register

Use this form to record information about your regular customers. Write down the drinks they like, and any other information required to offer supreme customer service.

Induction Checklist

Use this checklist when you are inducting a new staff member.

Staff Employment Information

Use this form to record important information about your staff. Keep this in an accessible place in case of an emergency.

Weekly Stock Order Form

Use this form to order your stock. Keep the par levels on the left and the number of items you need to order on the right. This form means you can easily view the amount of stock you ordered on previous weeks.

Shift Management Sheet

This sheet is used on a nightly basis for informing your staff of their allocated positions in the shift and any other information you need to convey to them (use this so you don’t have to repeat yourself to every staff member)

Roster Template

This is an example of a weekly roster.

BAR OPERATIONS

  • How To Run An Efficient Bar Shift
  • How To Use Planning & Staff Meetings To Increase Productivity & Profitability In Your Bar
  • Human Resources In Hospitality: A Six Step Process For Effective Staff Induction & Management
  • Components Of A Bar Or Restaurant Operations Manual
  • Use Systematic Procedures To Improve Productivity In Your Bar
  • How To Systematically Improve Service Standards In Your Bar

ADVERTISEMENT

ADVERTISEMENT

ABOUT SUCCESSFUL BAR SECRETS

  • About Successful Bar Secrets
  • Terms And Conditions
  • Privacy Policy

Copyright © 2023 · Successful Bar Secrets