Bar Closing Checklist

Vapor Opening Checlist
S.NO DINNER REMARKS

KEY HANDLING
1 Key Taken by
AL FRESCO AND CORRIDOR
2 Tables and chairs are clean , dusted and arranged as per the seating plan
3 Standing Ashtray is placed in the corner which is clean- without any cigarette butts and dirt
4 Corridor floor is clean , well lighted and the AC temperature is maintained as per the standard
5 With the help of the HK team check the restrooms-both Male and Female
6 Podium is clean without any dust
BAR
7 Tables and chairs are clean , dusted and arranged as per the seating plan
8 All table chairs are align properly
9 Floor is clean without any food or other unwanted particles
10 AC temperature is effective, and all lights are working
11 Music is on the right tone
12 Wine chiller is kept in the appropiate location and its clean to use
13 DJ console is clean and fully equiped
14 POS is in working conditon
15 POS printer is working properly
16 Regular bills, NC bills are kept in enough quantity
17 EDC machine is in working condition, check the EDC rolls are enough and its fully charged
18 Enough bill folders are available and is it presentable
19 I PAD is in working condition with fully charge and presentable
20 Float cash checked and enough change has been taken from cashier
SIDE STATION
21 Side station is clear with no soiled crockery and cutlery
22 3 salvers are available at every side station
23 Extra folded napkins are kept as per required
25 Enough cutlery- Knives, forks, spoons, dessert spoons, tea spoons are stacked.
26 Copper glasses are wash and shine
27 Bar Snacks are kept ready and filled in Tupparware box
BAR COUNTER
28 Check the refrigerator and Red bull friged temperature
29 Ice cube machine and the water dispenser are in working condition
30 All display bottles are align and kept properly with no dust and dirty as per the standard
31 All glasware are wipe and clean
32 All glasware are stacked and align properly
33 Beer and White wines stacked inside the refrigerator
34 Cane juice (tetra pack), sprite, coke and soda stacked inside the refregerator as well as kept oustside room temp
35 Enough water bottle are stacked
36 Checking all the juices expiry date and follwed FIFO
37 Mis en place fully done as per the menu
38 Garnish and simple suryp are freshly made
39 Beer glass, white wine glass and champangne flut are kept chilled
40 Bar equipment are wipe and clean
41 Bar mats wash and clean
BACKSTAGE
41 Back area corridor floor clean and non slippery
42 White wine refregerator is working condition in correct temperature
43 Fire exit passage is clean and without any obstracle
44 Notice board is clean and updated
45 The working table is clean
46 Enough wiping cloth is available
47 Soiled Napkins has been changed along with wiping cloth
BRIEFING POINTS
48 Guest list of the day is taken from IDS , house count and room count updated
49 Long Stayers and VIP guest notification has been briefed to the team
50 Long stayers preference briefed to team
51 Pre Allocation and Post Allocation has been shared to the team mates
52 Briefed about events of the Day
53 Cash float, void , delete and reprint explanation has been taken from the team(if any)
54 Reservation updated
EXECUTED By:
VERIFIED AND ACKNOWLEDGED By:

MANAGER'S TO DO LIST (DAILY) DATE : DAY:
S.NO PARTICULARS DINNER
1 Report to the outlet 10 mintues before the shift starts
2 Take a walk around the outlet to ensure that
3 § The air-conditioning is working correctly
4 § Music is playing and at the right volume and as per the standards
5 § Depending on the meal period, all the tables are set correctly
6 § There is no offensive smell in the outlet
7 § Floor is clean and shining
8 § Newspapers, mouth freshener, etc are all placed in the right place
9 § Side Stations are neat and stocked as per the specifications of the outlet
10 Take a walk around the surrounding areas, al fresco etc to ensure the areas are neat and set as per the meal period
11 Take a round of the Rest Rooms to make sure they have been cleaned by the HK department
12 Check that the staff has reported to the outlet on time
13 Get ready for the briefing ( see the attached briefing checklist)
14 Check the log book for any follow up from the previous shift
15 Take a final round of the bar counter and ensure that everything is in place, garnish,simple syrup etc
16 Talk to guest and record their feedback
17 Watch and observe the team and note down points that may need to be taken up later
MANAGER ON DUTY :
Vapor Closing Checlist
S.NO
KEY HANDLING
1 Key Taken by
AL FRESCO AND CORRIDOR
2 Tables and chairs are clean , dusted and arranged for the next set up
3 Glass astry are removed from the table.
4 Corridor floor is clean , light and AC is off
5 With the help of the HK team check the restrooms-both Male and Female
6 Podium kept back inside the restaurant
BAR
7 Tables and chairs are clean , dusted and arranged for the next set up
8 All table chairs are align properly
9 Floor is clean without any food or other unwanted particles
10 AC and lights are off
11 Music is off
12 Wine chiller is kept in the appropiate location and its clean to use
13 DJ console is off, clean and covered
14 POS all bills are settled and switch off
15 POS printer is swicth off
16 Regular bills, NC bills are kept back in proper area
17 EDC machine base closed done properly
18 Bill folder are clean and kept properly
19 I PAD is shut down
20 Float cash checked and kept correct amount
SIDE STATION
21 Side station is clear with no soiled crockery and cutlery
22 3 salvers are available at every side station
23 Extra folded napkins are kept as per required
25 Enough cutlery- Knives, forks, spoons, dessert spoons, tea spoons are stacked.
26 Copper glasses are wash and shine
27 Bar Snacks are kept ready and filled in Tupparware box
BAR COUNTER
28 Check the refrigerator and Red bull friged temperature
29 Ice cube machine and the water dispenser are in working condition
30 All display bottles are align and kept properly with no dust and dirty as per the standard
31 All glasware are wipe and clean
32 All glasware are stacked and align properly
33 Beer and White wines stacked inside the refrigerator
34 Cane juice (tetra pack), sprite, coke and soda stacked inside the refregerator as well as kept oustside room temp
35 Water bottles are kept back in the proper area
36 Checking all the juices expiry date and follwed FIFO
37 Mis en place fully done as per the menu
38 Garnish and simple suryp are place with date tag/disposed
39 Beer glass, white wine glass and champangne flut are kept chilled
40 Bar equipment are wipe and clean
41 Bar mats wash and clean
BACKSTAGE
41 Back area corridor floor clean and non slippery
42 White wine refregerator is working condition in correct temperature
43 Fire exit passage is clean and without any obstracle
44 Notice board is clean
45 The working table is clean
46 Dust bin kept outside/clear
47 Soiled Napkins has been kept in the proper place to exchange next day
DE-BRIEFING POINTS
48 Brief about complaint
49 Long Stayers and VIP guest notice by the associate
50 Long stayers preference has been taken care
51 Allocation for the closing
52 Tomarrow planing
53 Cash float, void , delete and reprint are sign by the out manager
EXECUTED By:
VERIFIED AND ACKNOWLEDGED By:

Vapor Closing Checlist
DINNER REMARKS
e standard
s well as kept oustside room temp

Bar Closing Checklist

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What are the steps involved in opening and closing checks for the bar area?

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Vapor Opening Checlist

S.NO DINNER REMARKS

VERIFIED AND ACKNOWLEDGED By:

2 Take a walk around the outlet to ensure that

3 § The air-conditioning is working correctly

6 § There is no offensive smell in the outlet

7 § Floor is clean and shining

12 Check that the staff has reported to the outlet on time

16 Talk to guest and record their feedback

VERIFIED AND ACKNOWLEDGED By:

s well as kept oustside room temp

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