KEY BAR PERSONNEL

1. Bar Manager – In charge of the over-all operation of the bar. This
means that anything that happened in the operation is the responsibility
of the bar manager. He must make sure that everything goes smoothly
during the operation of the bar. He would make sure that guests are
happy and satisfied by making sure that guest’s expectations are met or
even exceeded. He needs to make sure that the staff are well-motivated
to perform their specific duties efficiently. Lastly, he must make sure that
the bar generates profit for the owner.
2. Bar Captain/Supervisor – In charge of monitoring the staff and the
operation. He is the most visible person in the bar as he serves as the
eyes of the bar manager. He is tasked by the manager to make sure
that the operation of the bar goes smoothly. He makes sure that the staff
is doing their tasks efficiently by monitoring and coaching them at the
same time.
3. Bartender – in charge of preparing and pouring/serving the drinks of
the guests. During the operation, no one can prepare and serve the
drinks of the guests, only the bartender does. The bartender should not
leave the bar unattended to avoid making the guests with no one
attending them for their requests and for security reasons. If the
bartender must leave for personal needs or an emergency call, he must
ask the permission or inform the bar captain. If the bar captain is
unavailable, then he can as the bar back to man the bar temporarily and
may allow the bar back to the preparation of the drink if he believes that
the bar back is already knowledgeable in preparing the drinks.
4. Bar Back – they are also known as the Bar Helper. Assists the
bartender in the maintenance of cleanliness and the preparations in the
bar.
5. Bar Server – In charge of serving the drinks and foods of table
guests. They must be knowledgeable of the beverages that they serve
from the bar. The bar server must know what the ingredients and the
method are of preparing the drinks so that they can answer guest
questions about the drinks they serve.
6. Bar Receptionist – in charge of receiving and entertaining the
guests.
7. Sommelier – also known as the Wine Steward. They oversee
suggesting, selling, and serving the wines to the guests. Wine server
and Sommelier are different in terms of expertise about wines. A wine
 server is just knowledgeable about the wines being served in the bar or
restaurant. A sommelier is an expert of wines not only those being
served in the bar or restaurant but wines in general. A sommelier can
discuss the details of wines to the guests. Being a sommelier is an
expensive profession since you have to keep updating your knowledge
about the wines produced every year from different major wine
producing countries. Updating means you have to taste and evaluate
the wines so that when guests will ask what excellent quality wines you
can suggest aside from those being offered in the bar or restaurant you
can do to suggest to them.

REQUIREMENTS TO BECOME A BARTENDER

1. Physical Requirement
o Height
o Pleasing Personality
o Physically Fit
3. Knowledge and Skills
o Mental Ability and Product Knowledge – must have great
memorization ability. Must memorize all the recipes of mixed drinks
that is being serves by the bar. Memorizing and familiarizing of a
guest’s name and face and their usual drinks would also be an
advantage as this would give a good impression towards the guests.
A professional bartender must be knowledgeable with different
products the bar offers or other products or beverages that the bar is
not offering as there are guests who might be requesting a certain or
special drink.
o Skills – (1) Bartending: is the art and science of mixing and
serving drinks or also commonly known today as classic bartending;
(2) Flair Bartending / Flairtending: it is the art of mixing and serving
with showmanship of flair. Here, the bartender shows some tricks by
flipping, tossing bottles, shaker cup/tin and other tools before pouring
and mixing the drinks. Today, it is now a common practice both in
actual and profession of bartending and in competitions;
(3) Organizing: is the ability to put things in order. Bartender must
keep their bar organized so that he is able to perform his task
efficiently and effectively; and (4) Mixology: it is the art and science of
creating a concoction or mixed drinks. Bartenders must be
knowledgeable in concocting a drink whether it is the usual recipe or
creating a specialty cocktail.
4. Socio-emotional – (1) Social/Interpersonal Skill: it is the ability to
deal properly with other people. Bartender must deal properly with the
guests, with superiors and co-workers; and (2) Emotional Skill: is the
ability to control your temper or emotion or the ability to handle pressure,
A bartender should maintain his calm composure in times of pressure
and difficulty so that he would still be able to perform his/her job
effectively and efficiently.
5. Communication Skills – the ability to deliver and receiver of
information or messages efficiently. Bartender must be a good speaker
and listener at the same time. In a crowded and noisy environment, a
bartender should get orders of bar guests and should avoid asking
guests to repeat their orders. A bartender must pay great attention to the
guests while communicating with them.
6. Behavioral/Attitudinal Skills – it is the ability to follow rules, policies,
commands, or orders properly. Bartender must have the right attitude, meaning
doing the right thing.
 
QUALITIES OF A GOOD BARTENDER

 Great personality, easy going person, a people person

Bartender’s Responsibilities
            In the United States, the Dramshop Law is strictly implemented by
the bar establishments since any drunk-related incidents will cause series
of penalties to the bar and bartenders involved. So, bartenders in the US
are also very vigilant with regards to guests’ conditions. In the Philippines,
our Dramshop Law is not rigid as compared to the US Dramshop Law. The
responsibility of making sure that guest will get home safely after drinking in
the bar relies much on the bartender. Here are guidelines in making sure
bartenders would not violate any provisions in the Dramshop Law:

1. Check Identification of the Guest

2. Never Serve Alcoholic Beverages to Minors

3. What to look for?

4. Do not serve Intoxicated Guests

5. Prevent Intoxication

6. Slowing Down Someone’s Drinking