• MANAGERS CHECKLIST

    MANAGERS CHECKLIST

    Events Tasks & Responsibility’s

  • MANAGERS CHECKLIST OF TASKS AND RESPONSIBILITIES

    Opening Tasks


    • Premises tasks list to be provided by Nick (switching on lights, audio equipment, heaters etc)
    • Turn on urns for mulled wine and cider
    • Float for that day removed from safe, checked and noted, and then input to till
    • Safe keys must ALWAYS be securely stored and out of sight
    Deliveries and Stock
    • Check over delivered stock against delivery note and any discrepancies reported to Bar Live
    • Delivery note to be filed safely for collection by Bar Live to reconcile against invoices
    • Deliveries to be put away in agreed places and in a tidy manner
    • Milk must be stored with use by dates in mind to ensure the closest to use by date is used first
    • Stock room to be kept tidy and organised in a sensible manner. Stock used most frequently to be most accessible
    • Regular stock takes should be made, quantities recorded and Bar Live notified. Take note of delivery dates and advise of potential shortages of stock with delivery dates in mind


    Staff


    • You are responsible for making sure all staff are briefed and trained before starting work.

    Points covered should be
    o Health & safety o Challenge 25
    o Customer service


    • Ensure staff sign in and out at the beginning and end of every shift. Staff are paid from the shift start time

    • Monitor staff to ensure C25 is being implemented and support where necessary. Be mindful of proxy sales – it does happen!


    • Ensure staff take proper breaks – this includes you!


    • Monitor staff that they are following licensing regulations regarding measures


    • It should be reinforced to staff that in any situation where they feel unsure they need to speak to the bar manager straight away


    • Staff should be trained on equipment, particularly the coffee machine and the till / pdq. Monitor staff until you are comfortable they do not need to be supervised


    • Bear in mind some staff are more experienced than others, and some of the staff worked for us on this bar last year – new staff may need more support.


    • Please be vigilant that ALL staff are following procedures regarding making hot or alcoholic drinks in the same way to ensure the same standard of service from all staff members


    Rota


    • Shift times are 10am-4pm and 4pm-10pm. Staff will not be paid for arriving to site early unless asked. Staff will be paid for any extra time they are asked to stay past 10pm to tidy up and close.
    Health & Safety


    • Ensure the staff are directed to keep the bar area clean and tidy at all times, with stock and cups kept in a logical manner for easy restocking.


    • The coffee machine and milk jugs MUST be cleaned at the end of every night – especially the milk froth spout! No one wants to do this job so make sure to specifically assign this task to someone.

    The coffee service makes up a large part of the trade so it is IMPERATIVE that the machine is maintained and treated with care


    • Be mindful of any potential health and safety issues in the back of house area. This includes potential liquid spills and tripping hazards. If staff use the heater in the staff cabin make sure it is not obstructed and it is turned off when the cabin is not in use. Please notify a production manager of any health and safety issues immediately


    End of Service


    • All alcohol sales MUST stop immediately at 21.45

    • All alcohol to be removed from bar and locked in the steel store


    • See Closing Tasks List for a list of tasks to be assigned to staff

    Cashing Up


    There are step by step instructions in the managers folder


    *NB* Always run X reports on the PDQ machines before running Z reports


    • After running X and Z reports on the till remove the cash drawer and count the cash in the drawer. This should be done securely in the cash cabin


    o Enter the amounts on the Cash sheet provided


    o Enter the ‘Cash In Drawer’ figure from the Z report and the Float amount


    o Note any discrepancy between cash counted and Cash In Drawer figure. Any shortage over £2 should be notified to Bar Live


    o Staple the X and X reports for the till to the cash sheet


    o Place all cash into the correct bag along with the Cash sheet and attached
    reports (don’t seal the bag yet – the PDQ reports sheet need to go in it!)

     

    PDQ Handhelds


    • Run X and Z reports, note on each report the number assigned to the individual handset


    • Enter the figure on the Reports sheet provided


    • Staple the reports to the Report sheet


    • Place the sheets in the correct cash bag and place the bag into the Takings Safe - Make sure the keys are stored securely and out of sight. Don’t take them with you off site!


    Locking Up and Leaving Site


    • Check all of the opening production tasks (switching on lights, audio equipment, urns, heaters etc) are done in reverse


    • Check all BOH cabins are secure and locked and all money has been placed in safes


    • Check rubbish and recycling has been moved to the front of the bar by the staff


    • All staff have to be off site by 22.30

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