Bar Service Standard Operating Procedure Checklist
Master the art of exceptional bar service! Download our comprehensive Bar Service Standard Operating Procedure checklist - your essential guide to flawless cocktails, impeccable guest experience, and consistent hospitality excellence. Perfect for bartenders, managers, and hospitality professionals.
This Template was installed 4 times.
Pre-Service & Setup
Tasks to be completed before the bar opens for service, ensuring a clean and well-stocked environment.
Ice Level Check
Stock Levels - Beer (Kegs/Bottles)
Stock Levels - Liquor Bottles (Count)
Stock Levels - Mixers (Ounces/Units)
Glassware Check – Cleanliness & Quantity
POS System Startup & Test Transaction
Last Deep Clean Date
Bar Opening Time Confirmed
Guest Greeting & Order Taking
Procedures for welcoming guests, taking orders accurately, and providing excellent customer service.
Initial Greeting Phrase
Note Guest Preferences (if applicable)
Number of Guests in Party
Offer Food Menu?
Identify any Dietary Restrictions/Allergies?
Record Any Special Requests
Repeat Order Back to Guest?
Beverage Preparation & Service
Standardized methods for preparing cocktails, pouring drinks, and ensuring quality and consistency.
Standard Pouring Technique
Standard Jigger Size (oz)
Detailed Instructions for Classic Cocktail Preparation (e.g., Old Fashioned)
Garnish Availability (Check all that apply)
Ice Quality
Note any inconsistencies or deviations in beverage preparation
Time ice replenishment needed
Responsible Alcohol Service
Guidelines and procedures for preventing over-service and adhering to legal requirements.
Check if valid photo identification is presented by all guests appearing under the age of 25.
Number of drinks served to a visibly intoxicated guest (if any).
Was a refusal of service necessary? (Due to intoxication or other reasons)
If a refusal of service occurred, provide details (reason, guest response, actions taken).
Did you observe any signs of intoxication in a guest (slurred speech, unsteady gait, etc.)?
Estimated BAC (Blood Alcohol Content) of guest(s) of concern (if assessed; *not required, but helpful for documentation*)
Did you offer food and/or water to potentially intoxicated guests?
Time of last drink served to guest(s) of concern.
Cash Handling & POS Operations
Procedures for accurately handling cash, using the Point of Sale (POS) system, and processing transactions.
Starting Cash Drawer Count
Transaction Count Reconciliation
Total Cash Received
Credit Card Transactions Total
POS System Version
Notes on Discrepancies (if any)
Cash Drop Method
Time of Cash Drawer Closure
Bar Cleanliness & Maintenance
Daily, weekly, and monthly cleaning tasks to maintain hygiene and prevent equipment failure.
Frequency of Floor Cleaning (times per shift)
Frequency of Glassware Polishing (times per week)
Areas to be cleaned daily:
Record any maintenance issues discovered:
Date of last deep clean of equipment (e.g., ice machine):
Condition of ice machine filters:
Upload photo of back bar cleanliness check:
Water Pressure at Sink (PSI)
Inventory Management
Procedures for stock rotation, monitoring usage, and ordering supplies.
Initial Stock Levels (Liquor)
Initial Stock Levels (Mixers)
Par Levels - Vodka (Bottles)
Par Levels - Gin (Bottles)
Date of Last Inventory Count
Notes on Stock Rotation Issues (e.g., slow-moving items)
Method for Stock Ordering (e.g., Automated, Manual)
Minimum Order Quantity (MOQ) - Key Ingredient (e.g. Citrus)
Emergency Procedures
Actions to be taken in emergency situations, including spills, injuries, and security breaches.
Identify Emergency Exit Routes
Spill Response Procedure Description
Fire Extinguisher Inspection Date
First Aid Kit Availability
Evacuation Drill Procedure Details
Contact Numbers Displayed
Security Breach Response Plan
Closing Procedures
Tasks to be completed at the end of the service period to ensure security and readiness for the next shift.
Closing Time Confirmation
Cash Drawer Count & Reconciliation
Incident Report (if applicable)
Equipment Shutdown Checklist
Stock Levels (Record any low stock)
Notes on Bar Condition/Issues
Closing Bartender Signature
Hospitality Management Solution Screen Recording
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