Operate a Bar

1.2. Check and restock bar products and materials and complete documentation.

1.3. Store all items in correct place and at correct temperature.

1.4. Complete mise en place requirements in line with organisational standards.

2.2. Check and identify specific customer preferences.

2.3. Make recommendations and suggestions to assist customers with drink selection and promote or upsell products.

2.4. Receive and process customer payments.

3.2. Serve drinks using appropriate glassware and garnishes.

3.3. Minimise wastage and spillage when preparing drinks.

3.4. Check beverage quality during service and take corrective action when required.

3.5. Where appropriate, report beverage quality issues promptly to the appropriate person.

3.6. Provide tray service where appropriate, according to organisational procedures.

3.7. Attend to spillages and breakages promptly and safely.

4.2. Clear, clean or dismantle bar areas according to organisational procedures.

4.3. Store leftover garnishes at the correct temperature and according to food safety requirements.

4.4. Check and reorder stock according to organisational procedures.

4.5. Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place.

4.6. Conduct a handover to incoming bar staff and share relevant information where appropriate.

5.2. Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts.

5.3. Recycle any glass and plastic bottles and containers.

5.4. Safely dispose of all waste and hazardous substances to minimise negative environmental impacts.