Audit checklist for BAR and Lobby Lounge cleanliness and condition

 Audit checklist for BAR and Lobby Lounge cleanliness and condition

• Lobby Lounge / Bar was free from bad smell and odours.

• The temperature was on comfort zone. 

• Environment felt secure and comfortable.

• Channel Music was ON and hid the kitchen noises, but did not impede conversations.

• Music played was also appropriate to the venue theme or tempo.

• For live musical performances, the entertainers were dressed and behaved appropriately.

• Light fixtures were fully illuminated, no burned out bulbs.

• Floor and carpet were free of stains and debris.

• Floor and carpet were not damaged.

• Walls and ceilings were free of chips, scuffs or marks.

• All mirrors were polished and free of smudges.

• All windows were free of smudges, streaks and spots.

• Plant and floral decorations were fresh.

• Tables and chairs were sturdy, free of wear and unsoiled.

• Table cloth and linens were not soiled and damaged.

• Glassware was free of spots and smudges.

• All Glassware was free of spots and smudges.

• Glassware was free of chips, cracks, scratches and wear.

• Beverage menu was current, not soiled and not damaged.

• All memorabilia displays were free of dust and fingerprints.

• Check list for purchasing F&B service equipment

• In order to make the best purchase decisions for procuring Food and beverage service equipment, The outlet managers or F&B Directors should request  for product brochure from the eligible suppliers.

• Review new products on hotel trade shows, call the suppliers for a demo or send sample equipment, also take decision on their past experience and those of their staff members.

• Below sample check list should help the manager to setup their food and beverage service outlet (Restaurants, Coffee Shops, during the pre-opening stage.

F&B Accessories and Equipment Check list

 

Aerated Drinks Decanters  

Ice Tongs

 

Ashtrays  

Ketchup dispenser

 

Baby Chairs  

KOT print rolls


 

Beverage Server Trays  

Menu Board


 

Bill Folder

 

Napkin Holder

 

Bill Print Rolls  

Napkins with printed Logo

 

Bottle Openers  

Oil and Vinegar Cruets


 

Bus Carts  

Pen

 

Bus Tubs | Bus Boxes  

Pepper Mill

 

Butter Dishes  

Plate Covers


 

Candle Stand  

Relish Dishes

 

Candles  

Required Cutleries as per menu

 

Chafing dishes  

Reserved board

 

Chafing fuel  

Salt Mill

 

Cheese Trays  

Scribbling Pad

 

Coffee creamers  

Service Plates

 

Coffee Warmers  

Serving ladles

 

Condiment Holders  

Serving Towels

 

Cruet set

 

Serving Utensils

 

Cutting Board  

Side Stands

 

Dish Storage Carts  

Sugar Bowls

 

Flower Vases  

Table Number

 

Food Server Trays  

Tea and Coffee Cup and saucers

 

Ice Bucket  

Teapots

 

Tray Stands  

Utility Carts

 

Water Pitchers  

Wine Cooler Stand

 

Wine Decanters  

Wine openers


Audit Checklist for Bartender service standards

• Guest was acknowledged within 15 seconds at bar counter, 2 minutes at table with a smile and eye contact.

• Bartender was the first one to speak and extended a warm greeting.

• Was knowledgeable and able to explain special drink promotions, menu items, including all ingredients and preparation.

• Bartender/Server knowledgeable of menu items and was able to suggest menu items.

• Special requests were met with an everything is possible attitude.

• Bartender/Server was able to answer basic questions about the hotel.

• Beverages delivered to tables within 3 minutes of order, 2 minutes at bar counter (unless a speciality beverage).

• Beverages were always served from a service tray unless on the bar counter.

• Beverages were consistent in taste and appearance and served at appropriate temperature.

• Beverage garnishes were fresh, consistent and tasted appealing.

• Measuring device was utilized, portion seemed adequate.

• Wine by the glass was fresh, of good quality. 

• Beverages served consistently in correct glassware.

• Fresh glasses used or offered for additional rounds. 

• Coasters or napkins were used for all beverages, unless serving on a tablecloth.

• Bottled wine was presented, guests were offered a sample and then wine was poured.

• As per hotel policy complimentary snack was provided.

• Additional beverages offered when the first beverage was 2/3 empty.

• Ashtrays were cleared after two filters, new ashtray covered used ashtray.

• Payment was collected within 3 minutes and returned with change within 3 minutes.

• Tables and bar counter was wiped and bussed within 1 minute at bar counter and 5 minutes at table after guests departed. 

• Staff remained alert during service, anticipated guest needs, was courteous and articulate.

• The speed of service adapted to the environment and the needs of the guest.

• Bartender/Server was the last one to speak (kind comment, invitation to return, etc.) and guest was thanked.

• Staff did not congregate or engage in personal conversation with other staff, no horseplay.

• Server was the last one to speak (kind comment, invitation to return, etc.) and thanked the guest.

• Staff well groomed, uniformed, nametag was present.


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