• Conduct a quick stock take of all bar supplies including spirits, mixers, garnishes, and non-alcoholic beverages. Ensure the ice machine is working. Check that all glassware is clean and replenish as needed.

• Ensure all bar equipment such as blenders, shakers, muddlers, and pour spouts are clean and in place.

• Prepare all the herbal teas and ensure that condition are ready to be served

• Ensure bartenders follow recipes and standards for all beverages. Monitor the quality of drinks to maintain consistency. Prepare garnishes and replenish as needed throughout the shift.

• Keep the bar area tidy and organized. Clean bar counter surfaces, utensils, and glassware regularly.

• Dispose of trash and recycle appropriately.

• Monitor stock levels of spirits, mixers, and other beverage supplies. Replenish stock as needed and notify the manager of low inventory. Keep an eye on usage to prevent wastage and theft.

• Ensure all last orders are taken and served promptly.

• Conduct a quick stock take to note any shortages or items that need reordering.

• Clean and sanitize all bar tools and equipment (shakers, blenders, strainers, etc.) Ensure all glassware is cleaned and stored properly.

• Wipe down and sanitize bar counter surfaces, counters, and stools. Empty and clean drip trays and bar mats.

• Sweep and mop the entire bar area.

• Empty trash bins and replace binliners.

• Equipment and Surface Cleaning Clean and sanitize all kitchen equipment and bar counter surfaces. Ensure all food is stored properly and securely.