duty roaster and key terms for bar

DUTY ROSTER AND PROCEDURES

In order to ensure the smooth operation, the manager is responsible for scheduling employees on a weekly basis.  This schedule has to be prepared one week before implementation to ensure employees have time to make their plans
While making the schedule a manager should take the following things into account
1. Forecast for the outlet
2. Hotel occupancy
3. Employees on vacation
4. Employee requests
5. Reservations in hand
6. Special occasions and functions
7. Government holidays
8. Diversity holidays

It is recommended that each outlet have it’s own request book for the staff where they can write in their schedule requests for the upcoming weeks.
All schedules have to be given to the Executive Assistant Manager-FOOD  AND BEVERAGE for final approval before being posted

duty roaster for bar

Key terms

Back bar It Is located behind the front bar leaving adequate space for the bar tenders to work. It holds all kind of alcoholic drinks attractively. Storage cabinets, bottle cooler, etc are located at the base of the back
Bar die Bar die ft is the vertical structure supporting the top of the front bar which separates the customer's side from the bar tender's work   area.
Bar profit   It is excess of sales over cost of beverage. It is also termed as gross profit

Beverage cost percentage  It refers to the cost of beverages expressed in percentage.
                                 Cost of beverages
Beverage cost % = __________________ x lOO
                             Beverages sales
Beverage cost-   It refers to the cost of beverages sold.

Call brand-   It refers to a brand of liquor specified by the customer while ordering the drink. Complimentary snacks  These are snacks served free of cost.

Front bar- This is the piece of bar that separates the customer and the bar tenders. It is the place where the customers place the order for their drinks and receive.

Glass rail- It is a 3-inch width rail running along the bar tenders' side of the front bar for keeping the prepared glasses for serving drinks.

Jiggers-  This is a metal device for measuring liquor, sized in ounces or fractions of ounces

Mixes-  In the bar operation, it refers to soda, tonic water, juices, and other effervescence drinks that are added to the drink.

Neat-  It refers to the liquor served without ice or any mixes.

On the rocks-  It is served with ice; often the liquor is poured over ice.

Par stock-   It is the stock level of each liquor, wine, and beer to be maintained at the bar at all times.

Potential sales value-   it is the sales value assigned to a liquor bottle equivalent to value of all the contents sold individually.

Standard cost-  This is the cost of a product worked out for standard portion.

Stations-  These are areas under the front bar in the bar tenders' side holding all essential equipment
and liquor supplies for making drinks.

Under bar-  This is the work area behind and under the front bar which has necessary equipment for making drinks.

Well brand- It refers to a brand of liquor served when the guest does not specify a brand. It refers to house brand.