1. Introduction and Overview
2. Key Licensing Matters
3. Training and Briefings
a. EPOS and PDQs
b. Service
c. Licensing and Compliance
4. Staff Management
a. Signing in and Out
b. Rota
5. Cash Management and Responsibility

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Introduction and Overview

The primary function of the Bar Managers will be to ensure continued operational efficiency for the bar, by directing and managing bar staff to ensure service standards are being maintained, licensing obligations and regulations are upheld, cash and credit card transactions are handled correctly and that the bar is sufficiently stocked in accordance with the projected day’s trade pattern.

The fundamental key tasks are to:
• Give Front Bar Staff a very clear induction and briefing on how to serve
customers
• The first decision always for Front Bar Staff is to consider is the person of legal
age to be drinking. If there are any doubts; then operate Challenge 25 procedures. Thereafter follow the procedures to take an order, provide the drinks, take payment, and finish off with a thank you to the customer

• Explain to all bar staff how the bar will be operating – this will differ in accordance with trade and dates/times of day
• Be responsible for ensuring that the tills have adequate bar float, and issuing and recording float as required
• Be responsible for supervising bar staff on correct operation of the tills credit card machines
• Explain to all Front Bar Staff the correct procedures for taking payment by credit cards and contactless
• Direct the bar staff to complete opening and closing tasks
• Ensure the bar and high touch points are regularly sanitized to help minimize the
risk of Covid

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Key Licensing Matters

The bar managers are responsible for the smooth running and operation of the licensed premises for the duration of the event. It is crucial that the bar managers understand and implement the licensing conditions.

The following are the key conditions and undertakings to be implemented in the bar:

• The bar has a Personal Licence Holder (PLH)

• All bar staff have had appropriate trainingin terms of the following:
- Challenging customers who appear to be under 25 years of age and keeping a
Register of Challenges/Refusals
- Knowledge on the drink products for sale in relation to ABV’s and the correct
method of pouring/dispensing measure to customer
- The correct use of measures – all spirits sold via optics (25ml), wines poured with
175ml measure
- Absolutely no glass given to the customer – all drinks served in plastic cups.
- All bar prices clearly displayed showing products, ABV’s, prices and quantity
- All bar staff know the name of Personal Licence Holder covering their bar
- Correct signage with regards to the following – No Smoking, Price Lists, Names ofPLH and Premises Licence Holder, Challenge 25 signage
- Any licensing conditions that have been highlighted for the event
- Free tap water to be available and given to customers on request

See separate document: ‘Licencing Compliance and Challenge 25’ for more details

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Training and Briefings

EPOS Tills and PQDs

Training will be provided on site on the operation of the tills and how to use the credit card machines. The bar managers will need to train or support bar staff in necessary.

The bar staff who operate the tills are in a position of responsibility and trust. The Bar Managers should satisfy themselves that they feel comfortable and are confident with these members of staff. If there are any doubts, please make sure to supervise that person and refresh them on the EPOS till and card machine if necessary.

Service

Bar managers will receive barista training. All staff should be trained by the bar managers on the coffee machine and instructed on how to make drinks in a uniform manner, meaning that the customer is served coffee in the same way every time.

Bar managers should also instruct staff on serving hot chocolates to ensure they’re made the same way every time.

Bar staff should be briefed at the beginning of every shift as to the trading objectives for that day.

Licensing and Compliance

It is very important that the Bar Managers instruct and train staff on the key licensing conditions. The bar managers must monitor staff and ensure that the bar is compliant with licensing and operating Challenge 25.

Please ensure that all staff are operating Challenge 25 and that the Register of Challenges/Refusals is always maintained.

Once staff have been trained on licensing matters they should sign the Record of Authorisation.

See separate document: Managers Training For Staff

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Staff Management

The bar staff should be coming to the Bar Managers in the first instance for anything that arises during their shift. It is the responsibility of the Bar Managers to ensure that the staff are properly managed and instructed with any tasks that the Bar Managers needs them to do during the shift, including opening and closing tasks.

The Bar Managers should monitor and support staff to make sure they are working effectively and to the best of their abilities to maximise sales and bar efficiency during trading hours. Extra support and training should be given to members of staff with less experience or confidence.

The Bar Managers have the authority to ask staff to stay for extra time (within reason) if trade in the bar requires it.

Signing In and Out 

The Bar Managers are responsible for making sure that bar staff sign in and out of each shift on the sheet provided. This sheet forms a record of Covid checks and declarations so it’s important that this is done every day.

Rota 

The staff rota is done in conjunction with Ryan from RIse Events.
It is the bar manager’s responsibility to collaborate with Managers if they think that staff levels are too high or low.
Staffing levels should be appropriate and within budget.

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Cash Management and Responsibility

The managers are expected to manage the process of issuing float to the tills and recording it appropriately, as well as counting and recording the day’s takings. The managers will also be responsible for running reports on the tills and PDQ machines at the end of the day. You will be shown the process for this on site.

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