HoReCa

10/22/2025

Bar Manager Checklist

This checklist gives bar managers a clear, repeatable routine from opening to closing. It focuses on the essentials that protect guests, staff, and revenue: cash handling, licensing visibility, sanitation controls, refrigeration temps, draft system checks, staff readiness, and end-of-shift reconciliation. Each item is designed to be quick to verify and easy to audit.

Operational safety and compliance are built in. You’ll confirm sanitizer ppm with test strips, log final rinse temperatures, check ice handling and soda guns, record fridge/freezer readings, and verify first-aid, spill kits, fire extinguishers, exits, and pest monitoring. These controls reduce contamination risk, prevent equipment-related outages, and keep inspections smooth.

The checklist also standardizes service quality and inventory hygiene: POS readiness, accurate menus and allergen info, par levels for speed rails and garnishes, date labels on open bottles/juices, mid-shift spot-checks, incident logging, and supplier/delivery issues for follow-up. Closing steps capture Z-reports, tips, cash counts, waste logs, cleaning, utilities shutdown, and securing the premises.

Answer types keep records clean and audit-ready: [Flag] for pass/fail checks, [Number] for temps, pressures, counts, and cash, [Text] for notes (variances, incidents, maintenance), and [Media] for photo proof (sanitizer strip, ready station, locked safe, clean close). Use it on paper or in a mobile app to assign tasks, require evidence, and generate time-stamped reports for consistent, manager-level control every shift.

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Opening cash float prepared ($)

Number

Cash drawer verified, over/short noted

Text

POS terminals online, test sale voided

Check

Receipt paper stocked at all printers

Check

Menus current, pricing and allergens accurate

Check

Licenses and permits posted/valid

Check

Emergency exit lights tested, clear paths

Check

Fire extinguishers in date/unobstructed

Check

First-aid kit stocked

Check

Spill kit available, signage ready

Check

Handwash sinks stocked (soap/paper/hot water)

Check

Ice machine operational, bin clean

Check

Ice scoop stored handle-up, off-ice

Check

Refrigerator temps recorded (°F)

Number

Freezer temps recorded (°F)

Number

Keg room/walk-in organized, no items on floor

Check

Beer line leak check, faucets wiped

Check

Soda gun nozzles/holsters cleaned

Check

Backbar bottles labeled, open dates visible

Check

Open wines dated/vacuumed

Check

Garnish station clean, fresh product dated

Check

Fresh juice/syrups labeled (prep/date)

Check

Dry storage tidy, chemicals segregated

Check

Glassware racks full, chipped/cracked removed

Check

Bar top and mats sanitized

Check

Floors swept/mopped, no slip hazards

Check

Restrooms clean, supplies stocked

Check

HVAC/thermostat set to service levels

Check

Lighting/music to opening standard

Check

Daily specials posted

Check

Shift roster verified, call-outs covered

Check

Pre-shift briefing conducted

Check

Staff uniforms and hygiene check passed

Check

Incident/accident log available

Check

Security cameras operational, storage OK

Check

Alarm system status normal

Check

Wi-Fi (guest/staff) online

Check

Time & attendance devices working

Check

Allergen list and NA options available

Check

Knife/cutting board sanitation verified

Check

Waste management: bins lined, recycling labeled

Check

Pest monitoring stations checked, activity noted

Text

Damaged/expired stock segregated and logged

Check

Supplier issues recorded, follow-up set

Text

Comps/voids policy reviewed with staff

Check

Crowd control max occupancy posted

Check

Upload photo of ready bar station

Media

Mid-shift floor/drain check completed

Check

Guest complaints logged, resolution noted

Text

Near-miss safety events recorded

Text

End-of-shift sales (Z-report) number

Number

Credit tips reconciled

Check

Cash counted, over/short (±)

Number

Deposits prepared, safe verified

Check

Inventory spot-check variances (beer/wine/spirits)

Text

Open garnish disposal per policy confirmed

Check

Juice/syrup waste recorded (oz/ml)

Number

Trash removed, bins cleaned inside/out

Check

Recycling sorted, glass bins cleaned

Check

Floors swept, edges/detail cleaned

Check

Floors mopped with degreaser/sanitizer

Check

Fridge/freezer closing temps (°F)

Number

Small appliances off/unplugged

Check

Doors/windows secured, alarm armed

Check

Maintenance issues noted, tickets created (ID)

Text

Staff incident or performance notes

Text

Social/online reviews scanned, urgent replies flagged

Check

Next-shift restock priorities listed

Text

Upload photo of clean, closed bar

Media

Bar Manager Checklist

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