Food and Beverage Training Manual

 To run the bar to the best extent and achieve the company requirements for the Health and Safety procedures.

 To ensure your bar is inventoried every End of the Month and meets the Company Standard for stock variances.

 Report with the Beverage Manager and Dining Room Manager or Restaurant Manager for schedules to ensure your bar area has the correct coverage at all times during peak season and quiet times to ensure members service is always the highest level.

 The bar and lounge you are assigned must be inspected every shift to ensure it is of the highest standard.

 To increase the bar revenue by selling daily specials and wine of the week and keeping wastage to a minimum.  To ensure your bar maintains the minimum and maximum stock level set for your location.

 To train all key personnel in service standards and drinks preparation to achieve the highest standards.

 To ensure all personnel in the bar department are conforming to the company Hygiene standards and uniforms are in good order.

 To be fully aware of the company disciplinary procedure and inform the Beverage manager, Dining room manager and Restaurant manager of any violations.