Bar's Professions, Work areas & Designantions

Bar's Professions, Work areas & Designantions 

Alcohol is world's second highest consuming drink after water and its market and production is very huge in the world so their lots of work for selling, production in the market especially Bar, restaurants, hotel etc. here we will know about profession, work areas and designation in alcohol market, so here we go......

Bar Back 

The Bar Back will assist in cleaning the bar, preparing garnishes, ensuring the bar is well stocked with napkins, straws, glassware, garnishes, and all other necessities, and taking on other duties to support the Bartender and ensure that the bar operates smoothly. You should be knowledgeable about menu items, attentive, and focused on providing the best possible service in a fast-paced environment.

To be a successful Bar Back, you should be passionate about working as part of a team to deliver excellent drinks and service to customers. You should be efficient, reliable, and perceptive with excellent communication and time management skills.

BarBack Responsibilities 

• Assisting with opening and closing duties, such restocking the bar with garnishes, straws, and napkins, ensuring that Bartenders have clean towels, glassware, etc.
• Ensuring bar is well-stocked with ice, liquor, wine, and beer.
• Checking taps and appliances to confirm that they are working properly, making minor repairs or changing out kegs, if needed.
• Keeping the bar clean by wiping down surfaces, sweeping and mopping, removing soiled glassware, scrubbing coolers and storage areas, and emptying trash receptacles.
• Learning about menu items and memorizing cocktail recipes.
• Taking orders, preparing drinks, bussing tables, opening tabs, and processing payments especially during peak hours.
• Speaking to customers, answering questions, handling complaints.
• Maintain records and report levels of usage to assist in reordering process and ensuring that delivered items are stored properly.

Bar Back Requirements

• High School Diploma or equivalent.
• More experience, education, training, or certifications may be preferred.
• Minimum age to serve alcohol.
• Courteous, friendly personality and professional appearance.
• Knowledge of menu items, including beers, wines, cocktails, and liquors.
• Basic math and computer skills.
• Strong problem solving, communication, and interpersonal skills, ability to handle tense situations with coworkers and customers calmly and rationally.
• Observant and thorough.
• Responsible, punctual.
• Ability to meet physical and scheduling demands of the position, including, walking, standing, or lifting heavy items for extended periods and working nights, weekends, and holidays.

Bartender

The Bartender will greet customers, learn about their preferences, answer questions, recommend menu items, and prepare and serve beverages and food. You will also upsell items, create recipes, utilize proper equipment and ingredients, and handle basic cleaning duties.

To succeed as a Bartender, you should have a neat appearance and engaging, friendly personality. You should be efficient, observant, knowledgeable, and personable.

Bartender Responsibilities

• Welcoming customers, reading and listening to people to determine beverage preferences, making recommendations, and taking drink orders.
• Planning drink menus and informing customers about new beverages and specials.
• Selecting and mixing ingredients, garnishing glasses, and serving beverages to customers.
• Checking identification to ensure customers are the legal age to purchase alcohol.
• Taking inventory and ordering supplies to ensure bar and tables are well-stocked.
• Adhering to all food safety and quality regulations.
• Handling cash, credit, and debit card transactions, ensuring charges are accurate and returning correct change to patrons, balancing the cash register.
• Maintaining a clean work and dining area by removing trash, cleaning tables, and washing glasses, utensils, and equipment.
• Developing new cocktail recipes.

Bartender Requirements

• High School Diploma.
• Additional education, training, certificates, or experience may be required.
• Meets state minimum age to serve alcohol.
• Availability to work nights, weekends, and holidays.
• Positive, engaging personality and professional appearance.
• Basic math and computer skills.
• Exceptional interpersonal and communication skills.
• Strong task and time management abilities.
• Eye for detail and understanding of drink mixing tools and techniques.
• Ability to stand, walk, bend, etc for extended periods, and lift up to 25 lbs.

Head Bartender

Head bartenders oversee the running of the bar, from managing the team and ensuring they provide a pleasant customer experience, to serving customers and dealing with administrative tasks. Bartenders work in bars or restaurants. They work shifts, which can mean long hours, as well as evening and weekend work. Applicants looking to become a head bartender need to be good at problem-solving, organized, and have excellent communication skills. This position is well suited to people who enjoy working as part of a team, enjoy a fast-paced work environment, and take pride in providing excellent customer service.

 Head Bartender Responsibilities

The type of company a head bartender works for will determine the kind of tasks they will be responsible for. Based on job listings we analyzed, a head bartender’s duties typically involve:

Make drinks

Making drinks and having an extensive knowledge of drink recipes is vital to this role. Head bartenders assist in taking orders and serving customers, particularly during busy shifts, and restocking supplies as needed.

Supervise the bar

Head bartenders oversee the running of the bar, making sure that complaints and disturbances are dealt with in a polite manner. They also make sure the bar is clean and tidy at all times, even during busy periods.

Check inventory

Inventory needs to be checked regularly and head bartenders are responsible for ordering stock when it is low and supervising deliveries to make sure everything is delivered and unpacked properly.

Administrative duties

Head bartenders look after the administrative side of running the bar as well as the customer-focused side, from scheduling shifts and training staff to managing the budget and payroll, which involves some office-based work.

Deal with complaints

Complaints or queries from customers are directed to the head bartender to deal with in a professional manner. He or she deals with disturbances within the bar to ensure that all customers enjoy a peaceful environment, as well as resolving issues among staff.

 Head Bartender Skills and Qualifications

Strong interpersonal skills and a pleasant demeanor are good qualities for head bartenders to have. Typically, employers require a one-year minimum of bartending experience and some managerial experience, as well as the following:

·        Customer service skills – working with customers is a key part of a head bartender’s position; the ability to remain professional at all times is vital to this role

·        Numerical abilities – head bartenders have administrative duties; a good grasp of numeracy is important to carry out tasks such as budgeting and administering payroll

·        Organization – head bartenders need to be organized to keep track of shifts, customers, deliveries, and the general workings of the bar

·        Physical stamina – working in a bar can be physically demanding, requiring a good level of fitness to endure standing for long periods of time and carrying heavy items such as kegs and cases of alcohol.

·        Leadership skills –motivating a team and ensuring good performance from all members of the staff are key to keeping things running smoothly

Head Bartender Education and Training

No formal qualification is necessary to become a head bartender, although employers typically want a high school diploma and previous experience in a bar or restaurant-based role. Previous management experience is beneficial in this job, as head bartenders supervise a team; a good understanding of business practices such as managing budgets and payroll is advantageous.

 Mixologist

Mixologists, have good customer service and communication skills, in addition to a knowledge of beers and cocktails. Individuals interested in applying for one of these positions will need to be at least 18 years old; a high school diploma may also be helpful.

Mixologist Job Description

Mixologists serve alcoholic and non alcoholic beverages to restaurant and bar patrons. They may serve beer and wine, make classic drinks or create new recipes for cocktails. Mixologists are also responsible for ensuring that their bars run smoothly and efficiently.

Job Duties

Mixologists ensure that bars are stocked with glasses, garnishes, drink mixes and ice. In some establishments, they must order bar supplies from outside vendors. They also process cash and credit card payments from customers and verify that patrons are old enough to drink before serving them alcohol. Other responsibilities include keeping the bar neat and clean. Mixologists might be asked to set up bars before they open and perform closing procedures at the end of business hours. They may also serve food.

Job Requirements

Education Requirements

When hiring mixologists, employers often prefer job candidates with high school diplomas, according to the U.S. Bureau of Labor Statistics (www.bls.gov). These beverage service professionals may receive training on the job or enroll in bartending and mixology courses offered by community and technical colleges.

Topics of discussion can include safety and sanitation practices, customer service skills and methods for developing new recipes. These classes may also help aspiring mixologists meet licensure requirements in cities or states that regulate the sale of alcoholic beverages by restaurant or bar employees. In some states, this entails completing a course in responsible beverage service. Other states may also require applicants to be fingerprinted.

Job Skills

Businesses look for applicants who have friendly personalities and good customer service skills. Knowledge of human behavior and psychology may also be helpful when serving patrons. Excellent communication skills are also a plus. Additionally, mixologists must have the ability to stand behind bars for long periods and repeatedly lift materials weighing anywhere from 10-50 pounds. They will also need to be 18 years of age or older, according to the BLS.

Beer Sommelier or Ciceron

A beer sommelier, also called a cicerone, is a trained professional who works in the hospitality and alcoholic beverage industry specializing in the service and knowledge of beer. The knowledge required for certification includes an understanding of styles, brewing, ingredients, history of beer and brewing, glassware, beer service, draught systems, beer tasting and food pairings. The profession is relatively new but growing.

Job Description

The work of a beer sommelier is varied due to its infancy and the broadness of the beer and brewing industry. Typically people who qualify through one of the accreditation schemes,  work in the hospitality industry and will have responsibility for choosing and purchasing beer, oversee its correct storage and service, attend customers and educate staff. In the brewing industry, beer sommeliers may take tours and tastings as well as be sales representatives. In the retail industry, they may be in charge of the buying and selection of beers available for purchase. Self-employed beer sommeliers may undertake a range of jobs including pub and restaurant consulting and staff training, beer writing, hosting tasting events and beer judging for competitions at festivals, as well as in print for beer reviews.

Beer Testing

Beer tasting is the act of assessing the flavor and quality of beer via the subjective process of sampling the beer. Some organizations provide beer rating systems to quantify the results of beer tasting.

The Beer Judge Certification Program (BJCP) is a non-profit organization formed in 1985 "to promote beer literacy and the appreciation of real beer, and to recognize beer tasting and evaluation skills." The BJCP has administered the Beer Judge Examination to 10,968 individuals worldwide, 6,898 are currently active judges in the program, with 851 holding the rank of National or higher, and its members have judged over 1,350,724 beers and have sanctioned over 8,218 competitions

Education and Certification

There are a number of private organisations that offer courses and certification for individuals as a beer sommelier, not always using this term, but one of their own creation (and trademark)

One of the largest certification being the "Cicerone" program, which is a registered trademark of The Craft Beer Institute and has a four levels. The first is a "Certified Beer Server", second is a "Certified Cicerone", third "Advanced Cicerone", and fourth is a "Master Cicerone".There are over 2,500 Cicerones, but only 13 Master Cicerones.

Sommelier

A sommelier or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role in fine dining today is much more specialized and informed than that of a wine waiter. Sommeliers Australia state that the role is strategically on par with that of the chef de cuisine

Job Description

A sommelier may be responsible for the development of wine lists, and books and for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. This entails the need for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The sommelier has a responsibility to work within the taste preference and budget parameters of the patron.

In modern times, a sommelier's role may be considered broader than working only with wines, and may encompass all aspects of the restaurant's service, with an enhanced focus on wines, beers, spirits, soft-drinks, cocktails, mineral waters, and tobaccos.

Education and Certification

Though 'sommelier' is a job title potentially anyone may claim, becoming a professional certified sommelier often requires some combination of experience, training, formal education (a bachelor's degree is not required, but individuals may do a two-year associate degree), classes and examinations.It is possible to become a sommelier by starting at the entry level in the hospitality or wine industry and working up, though many choose to become educated and professionally certified by one (or more) of the many certifying bodies. Various certifications are offered by a wide range of educators. A very basic education in wine may be attained over the course of months at a cost in the hundreds of dollars, but advanced professional certification typically requires years of study, practice and experience costing thousands of dollars

Wine Professions

There are a large number of occupations and professions that are part of the wine industry, ranging from the individuals who grow the grapes, prepare the wine, bottle it, sell it, assess it, market it and finally make recommendations to clients and serve the wine.

Related professions
Name	Description
Cellar master	A person in charge of a wine cellar
Cooper	A craftsperson of wooden barrels and casks. A cooperage is a facility that produces such casks
Négociant	A wine merchant who purchases the product of smaller growers or wine-makers to sell them under its own name
Oenologist	A wine scientist or wine chemist; a student of oenology. In the 2000s, B.Sc. degrees in oenology and viticulture are available. A wine-maker may be trained as an oenologist, but often hires one as a consultant
Sommelier	Also called a "wine steward", this is a specialist wine expert in charge of developing a restaurant's wine list, educating the staff about wine, and assisting customers with their selections (especially food-wine pairings)
Vintner, Winemaker	A wine producer; a person who makes wine
Viticulturist	A specialist in the science of grapevines; a manager of vineyard pruning, irrigation, and pest control
Wine critic	A wine expert and journalist who tastes and reviews wines for books and magazines
Wine taster	A wine expert who tastes wines to ascertain their quality and flavour
Wine waiter	A restaurant or wine bar server with a basic- to mid-level knowledge of wine and food-wine pairings

 Connoisseur

A connoisseur (French traditional (pre-1835) spelling of connaisseur, from Middle-French connoistre, then connaître meaning "to be acquainted with" or "to know somebody/something.") is a person who has a great deal of knowledge about the liquors or an expert judge in matters of taste. In many areas the term now has an air of pretension, and may be used in a partly ironic sense, but in alcohol trade connoisseurship remains a crucial skill for the identification and attribution to individual Liquors of works by the style and technique, where documentary evidence of provenance is lacking. The situation in the wine trade is similar, for example in assessing the potential for ageing in a young wine through wine tasting. According to liquors different types of connoisseur is their.

• Wine connoisseur
• Beer connoisseur
• Whiskey connoisseur
• Rum connoisseur
• Other Spirits connoisseur (Gin, Vodka, Cognac, Tequila etc.) 

Master Blender 

A master blender is an individual who decides on the composition of blended spirits. For example, in the Scotch whisky industry, master blenders choose which single malts and grain whiskies are combined to make particular blended whisky. An important objective is often to maintain consistency over time. A typical blend might be composed of 20 different whiskies whose taste and price will vary over time, and, of course, it is possible that any one of them will go out of production. Consequently, it is sometimes necessary to replace whiskies that go into the blend. Other responsibilities include checking the maturation of spirits.

Master blenders very often work with one or more apprentices who will usually succeed them. Because their job is highly skilled and long term, it is common for them to work with one distiller for a long time. The longest serving master blender is David Stewart, who has worked at William Grant & Sons since 1963.