Bar Manager Checklist

Use this Bar Manager Checklist to manage daily operations & inventory, ensure safety, cleanliness and staff training, for an optimal customer experience.

Download as free PDF

Library
Hotels & Vacation Rentals
Bar Manager Checklist

Pre-Opening Tasks

Daily Operations

Closing Tasks

Hiring & Recruitment

Staff Scheduling & Time Management

Training & Development

Customer Service Excellence

Inventory Management

Health & Safety Compliance

Budgeting & Cost Control

Menu Creation

Sales & Marketing

Is this sample what you are looking for?
Sign up to use & customise this template, or create your own custom checklist:

Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

Easy inspection app for your digital checklists

Conduct inspections anytime, anywhere - even offline
Capture photos as proof of compliance or areas needing attention
Instantly generate and share detailed reports after the inspections
Assign & track follow-up tasks, view historical trends on a centralized dashboard

Bar Manager Checklist

Use this Bar Manager Checklist to manage daily operations & inventory, ensure safety, cleanliness and staff training, for an optimal customer experience.

1. Have any messages, emails, or outstanding shift notes since the last shift been reviewed to stay informed?

2. Have the lights and music system in the bar been turned on?

3. Has the point-of-sale (POS) system been powered on?

4. Have the cash banks been counted and dispersed into the registers for the day?

5. Have any credit cards left behind from the night before been removed to a safe location?

6. Have all proper bar setups been inspected to ensure they have been completed by staff?

7. Has a quick inventory check been conducted to ensure essential items are adequately stocked?

8. Have any items that need to be replenished been noted and communicated with the appropriate staff or vendors?

9. Have any specials been communicated to the team, and is there a need to demonstrate how to make those specials?

10. Are the restrooms clean and stocked with supplies?

11. Have the bar stools been straightened so they face the same direction?

12. Has the signage been checked for visibility and cleanliness?

13. Has a final walkthrough of the bar been conducted?

14. Have the entry doors been unlocked?

1. Are staff schedules being managed effectively?

2. Is drink quality and presentation being monitored to uphold the bar's standards?

3. Are customer complaints being addressed promptly?

4. Are regular meetings being conducted with staff?

5. Is compliance with health and safety regulations being ensured?

6. Is a positive work environment being fostered?

1. Has the last call been announced?

2. Are lingering guests being politely encouraged to settle their bills?

3. Have the staff been checked in regarding remaining inventory levels?

4. Have all closing tasks been completed by staff?

5. Have cash registers been counted and reconciled with the POS system to ensure accuracy?

6. Have all bartenders been cashed out?

7. Are bank deposits prepared and cash secured in the designated safe or deposit box?

8. Have shift notes for the night been completed?

9. Has a final walkthrough of the entire bar been conducted?

10. Have the lights and music system been turned off?

11. Have all entry and exit doors been locked securely once all customers and staff have exited the premises?

1. Have staffing levels been assessed to identify any gaps or areas for improvement?

2. Are the duties, responsibilities, and qualifications required for each position clearly outlined?

3. Have job descriptions been developed that accurately reflect the expectations and requirements for the roles?

4. Has the budget for recruitment efforts been determined?

5. Have informative job postings been crafted to highlight the benefits of working at the bar and opportunities for growth?

6. Are specific details about the job requirements, qualifications, and how to apply included in the postings?

7. Have incoming resumes and job applications been reviewed to identify candidates who meet the basic qualifications and requirements?

8. Have interviews been scheduled and conducted with promising candidates to assess their qualifications and fit for the role?

9. Have the top candidates been selected and formal job offers extended outlining the terms and conditions of employment?

10. Has the onboarding process for new hires been coordinated, including orientation, training, and introduction to company policies and procedures?

1. Have all staff been informed on how to update their availability in the scheduling system?

2. Has the demand for each shift been determined to staff the bar accordingly?

3. Is the schedule published at least one week in advance?

4. Is scheduling software being monitored to approve any shift exchanges?

5. Is there a clear schedule change policy in place to avoid confusion when putting shifts up?

1. Has a training program been established?

2. Have staff shadows been assigned when scheduling training sessions?

3. Is the training program frequently revisited to ensure training shifts are as productive as possible?

4. Is it clearly communicated how much trainees get paid per training shift and what they should bring and expect?

5. Are any uniform pieces ready for new hires as soon as they’re ready for their first live shift?

6. Has a payroll email been sent out so new staff can start filling out paperwork?

7. Has new hire onboarding work been completed?

1. Has a training program been established?

2. Are regular refresher training sessions being conducted to reinforce customer service principles and address areas needing improvement?

3. Is the tone for excellent customer service being set by maintaining a positive attitude?

4. Are staff being encouraged to lead by example in demonstrating courteous and respectful behavior towards customers and colleagues?

5. Is open and clear communication being encouraged between staff members and customers?

6. Are staff being encouraged to personalize the guest experience by remembering regular customers' preferences and offering recommendations?

7. Are upsell competitions being organized between staff to encourage high sales and stellar customer service?

8. Is feedback being used to identify areas for improvement and implement changes as needed to enhance the overall customer experience?

1. Have standardized procedures for receiving, storing, and issuing inventory been developed?

2. Are staff being trained on inventory management protocols and updated regularly?

3. Are regular inventory counts being conducted to track stock levels accurately?

4. Are counts scheduled during off-peak hours to minimize disruptions to service?

5. Have par levels for all inventory items been set based on historical usage and demand?

6. Is stock being rotated to ensure older items are used first (FIFO - First In, First Out)?

7. Are sales data and trends being used to forecast inventory needs accurately?

1. Have standardized procedures for receiving, storing, and issuing inventory been developed?

2. Is all staff being trained in proper food and beverage-handling techniques?

3. Are refrigeration units, freezers, and storage areas being regularly inspected to maintain proper temperatures and cleanliness?

4. Are strict cleaning schedules being established and enforced for all areas of the bar?

5. Are adequate cleaning supplies and equipment being provided and ensured they are used properly?

6. Are policies in place requiring staff to report illnesses and symptoms of communicable diseases?

7. Are strict hygiene practices being enforced, including the proper use of gloves and other protective equipment?

8. Are measures being implemented to prevent pests, such as sealing cracks and gaps, maintaining cleanliness, and disposing of garbage properly?

9. Are fire suppression systems, extinguishers, and alarms being maintained in good working condition?

10. Are hazardous chemicals being stored in designated areas away from food and food preparation areas?