code of ethics roles and behaviors Copy
Code of Ethics, Roles, and Behaviors
Arneshia Hopkins
University Of Phoenix
A good way to categorize the employees in the bar industry is front of the house, back of the house and swing. Front-of-the-house employees include bartenders, servers and hosts. The back of the house is made up of chefs, prep cooks, dishwashers, office staff (secretary, bookkeeper, etc.), and the maintenance staff (usually subcontracted). Swing employees are the managers, bussers, barbacks, security (where necessary) and expediters (expediters are most frequently found in larger food operations; otherwise, managers usually do the job when it's necessary).
It's a good idea to have one manager per shift who helps control the entire flow of the business. This lead manager can follow all your bar's functions at the same time. But don't expect your on-duty manager to also be the shift's lead line cook or only bartender. If the manager has to take care of a guest's problem or see to an emergency, then service will suffer.
Sometimes kitchens have their own managers--a person who interviews and schedules cooks, dishwashers, prep cooks, etc. If you have a large-sized bar, you may also need a separate bar manager to oversee bartenders, wait staff and bussing staff. A general manager needs the ability to smoothly run both the front and back of the house. Your general manager should be someone who's as comfortable seeing to a guest's satisfaction as they are to negotiating with suppliers. They should also be comfortable dealing with employees from the interview and hiring process through the day-to-day management.
A bartender's attitude toward your customers heavily influences the success of the bar. Your bartender should have an affable, interactive attitude with people. Experience goes a long way, but if you're hiring for a small neighborhood bar and just need someone to help you out, you can afford to hire based on the personality of the candidate alone. Unlike a restaurant, a bar
Arneshia Hopkins
University Of Phoenix
A good way to categorize the employees in the bar industry is front of the house, back of the house and swing. Front-of-the-house employees include bartenders, servers and hosts. The back of the house is made up of chefs, prep cooks, dishwashers, office staff (secretary, bookkeeper, etc.), and the maintenance staff (usually subcontracted). Swing employees are the managers, bussers, barbacks, security (where necessary) and expediters (expediters are most frequently found in larger food operations; otherwise, managers usually do the job when it's necessary).
It's a good idea to have one manager per shift who helps control the entire flow of the business. This lead manager can follow all your bar's functions at the same time. But don't expect your on-duty manager to also be the shift's lead line cook or only bartender. If the manager has to take care of a guest's problem or see to an emergency, then service will suffer.
Sometimes kitchens have their own managers--a person who interviews and schedules cooks, dishwashers, prep cooks, etc. If you have a large-sized bar, you may also need a separate bar manager to oversee bartenders, wait staff and bussing staff. A general manager needs the ability to smoothly run both the front and back of the house. Your general manager should be someone who's as comfortable seeing to a guest's satisfaction as they are to negotiating with suppliers. They should also be comfortable dealing with employees from the interview and hiring process through the day-to-day management.
A bartender's attitude toward your customers heavily influences the success of the bar. Your bartender should have an affable, interactive attitude with people. Experience goes a long way, but if you're hiring for a small neighborhood bar and just need someone to help you out, you can afford to hire based on the personality of the candidate alone. Unlike a restaurant, a bar