Team Members

March 2009

Module 2 - Know Your Unit

How to…

Test:

Please Tick Box When Completed

Licensing Law

Work Safely Test

Team Members

March 2009

Location of

staff room, changing room, entrance and

exit – cover security procedures

Location of

fire exits and extinguishers

Location

of notice boards cover information to look for

e.g. work schedules

Location of

manager’s office

Introduce

/ make aware whom the Nominated First

Aiders and Fire Marshals, location of evacuation route

and emergency meeting point

Location of

nearest customer and staff toilets

Location of

light switches, heating, ventilation systems

Location of

telephone, emergency contact numbers

and the two way radio system

Location of

store rooms, bin stores, waste disposal site

Front of house

and bar top, tables, chairs, stools,

standard menu / pos display set

Location of

bar sinks and hand wash sinks, company

hand washing posters

Location of

electrical and gas safety cut off switches

Location of

ice wells or ice storage container & ice scoop

Location of

coffee machine, grinder, power supply

Location of

/ where to find temperature probe, bottle

openers, glass washer, dishwasher, ice Machine,

armanni oven, microwave, panini machine, fridges,

freezers and any other equipment specific to the bar,

power supply

Location of

post mix cooler, Co2 gas canisters

and bag in box

Explain and Demonstrate:

Kronos –

how to clock in and out, rules and

procedures, lateness and how to operate the machine

How to…

contact the Nominated First Aiders and Fire

Marshals

What to do

in an emergency, the importance of going

to the meeting point, evacuation procedures, fire

exits, extinguishers and their use, the TM’s role in an

emergency

How to…

operate emergency cut off switches, light

switches, heating and ventilation systems

Security,

suspect packages, un-attended luggage –

who to contact and how to handle the situation

How to…

use the telephone system, two way radio

system and who to contact in an emergency / out of

hours, demonstrate how to use the telephone and

two way radio system

Store rooms

and their uses, keeping stores tidy, health

and safety, security

Go through

set up / opening procedures checklist,

practically check all items with trainee

How to…

set up the bar top and front of house.

Practically arrange tables, chairs, stools, check floor,

walls and ceilings are clean, go through table

numbers if relevant, how to clean furniture and bar

top with the appropriate chemicals, go over hazards

and health and safety

How to…

operate bar sinks and hand wash sinks,

explain company hand washing procedures,

location of soap, sanitizer and hand towels

How to…

fill ice wells using clean and hygienic ice

scoops, run through food safety guidelines on

handling ice

How to…

cut fruit, covering food safety and health

and safety – knife handling – refer to brand manual

How to…

turn on the coffee machine and grinder

How to…

use temperature probe, glass washer,

dishwasher, ice Machine, armani oven, microwave,

panini machine, fridges, freezers and any other

equipment specific to the bar - practical

demonstration - go through safe operation, hazards,

health and safety, food hygiene, chemicals, location

of power supply

Operation of Post Mix gun / dispense system,

how to

change the Co2 canisters, bag in box – run through

safe operation, health and safety, food safety

Types of products stored in specific fridges,

go over

planogram – give a brief overview of products,

what goes where

Set up the back bar,

go over what goes where,

give a brief overview of products

Module 2 - Know Your Unit

How to…

Team Members

March 2009

Explain and Demonstrate

continued:

Run through glassware range

and the products that

are sold with specific glasses

Open a bottle of wine that has a cork, show trainee

how to do this, let trainee open some bottles

Run through temperature recording requirements

and the required number of times to be completed

daily

Run through till system, float counting, money

handling, and procedures when mistakes are made,

customer complaints, under / over charging

procedures. Allow trainee to use the till system in

training mode

Run through 5 steps of service

Issue checklist for

:

How To… Deliver the 5 steps to great customer service

Bottled products range and service

Soft drink range and service

Draught beer range and service

Qualities of a Great Bartender

Spirit range and service

Wines, Rose, Sparkling Wine and Champagne range

and service

Basic Barista

Loss Prevention