Core training barmanagers

A Bar Manager is responsible for the full operation of the bar: team, stock, speed, hygiene, service, and control.

1. Main Responsibilities

• Keep full overview of the bar
• Ensure correct setup based on menu & layout
• Manage team positions and workflow
• Solve problems quickly
• Maintain hygiene and service quality
• Control stock and materials
• Communicate with site crew / area manager

2. Team Management

• Assign positions: POS / Tap / Prep / Runner
• Place the right person in the right role
• Adjust positions if performance drops
• Be the main point of contact

Good leadership = calm bar + faster service

3. Opening the Bar

Arrive 1 hour early for the briefing and check:

• Coolers working
• POS systems active
• Prices match the terminals
• Cups / Ice / Garnish ready
• Stock available
• Waste bins placed
• Tap systems working

Important:

• Do not open the full bar immediately
• Open 1 fully prepared section first, then expand

4. Stock Control

Know your:

• Fast sellers
• Slow sellers
• Remaining stock

Use stock smartly.

Report shortages early:

• Product selling too fast
• Only few boxes left
• Risk of running empty

Never wait until empty

5. Peak Moments

During rush hours:

• Keep overview
• Stay off terminal
• Reposition staff where needed
• Support runner if stock runs low
• Ensure all terminals are active
• Keep bar clean under pressure

If you lose overview, the bar loses control

6. Hygiene & Waste

• Separate waste correctly: Cups, Plastic, Cardboard, Deposit items
• Keep surfaces clean
• Empty bins regularly

Clean bar = fast bar

7. POS / Cash Register

• Ensure terminals work properly

If terminal fails:

• Report immediately (via group chat)
• Mention bar number + terminal + issue
• Redirect guests to another line

Every inactive terminal = lost sales

8. Communication & Emergencies

Know portofoon channels:

• Horeca
• Control Post / Emergency

Stay calm and communicate to site crew. Examples:

• Guest passed out
• Fire
• Staff incident
• Technical issue

9. Beer Systems

Basic knowledge required:

• Empty keg
• CO₂ issue
• Foam problems
• Tap leaks

Always report major issues immediately

10. Last Hours / Closing

2 hours before close:

• Stop opening unnecessary stock
• Sell open products first
• Close sections step by step
• Move staff to cleaning
• Organize stock return

Good last hours = easy closing

11. Rules

• No smoking
• No phones behind bar
• No free drinks
• No personal cash
• Professional behavior only

Final Mindset

A Bar Manager does not just work the bar. A Bar Manager controls:

• Pressure
• Team
• Speed
• Problems
• Results

Stay calm. Stay sharp. Lead the bar.

Continue learning: