Team Members

March 2009

Bar Handover Checklist

How to…

To be tailored by Unit Managers for their unit

•

Re-stock the bar according to the bar par levels – eg: bottled products, spirits, spirits on optics

•

Check all glassware and cups are clean and fully stocked

•

Check that daily / weekly cleaning duties completed

•

Re-stock bar top with straws, stirrers, beverage napkins

•

Ensure all bar surfaces are cleaned and sanitised – e.g. bar top, beer fonts, glass in bar fridges

•

Check that the front of house is clean and tidy, spot sweep the floor, arrange furniture to brand standard

•

Ensure all menus / pos are clean and in good condition – if menus / pos are missing let your manager know

so that they can order more

•

Re-fill ice wells

•

Open a few bottles of wine sold by the glass for quick dispense

•

Check bar floor is clean and that all bins are cleared and rubbish disposed of properly

•

Handover the bar to the next shift. Communication is the key for a successful handover;

do not leave until the new crew is satisfied

•

Always check with your line manager on duty that it is ok to finish your shift

– never leave without asking permission

•

Always use the Correct Cleaning Chemicals and PPE for the job – never use an un-identified chemical,

an incorrectly labelled bottled or chemicals that are not approved

Team Members

March 2009