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Bar checklist

Bar checklist

Get everything in order for your bar with this detailed, step-by-step checklist. You’ll cover essential tasks from stocking and setup to managing shifts and closing efficiently.

Use this template
or download pdf
Bar checklist

Get everything in order for your bar with this detailed, step-by-step checklist. You’ll cover essential tasks from stocking and setup to managing shifts and closing efficiently.

Use this template
or download pdf

About the Bar checklist

You can’t afford to miss any steps when it comes to the success of your business. That’s why we created this bar opening and closing checklist template. It will help you keep track of everything that needs to be done so that your bar runs smoothly.

From checking inventory and ordering supplies, to planning party promotions and training new bartenders, this checklist will cover all the bases. Plus, it’s broken down into easy-to-follow sections, making it easy for anyone to use, and can be customized to your needs and concerns.

Purpose and benefits of the bar checklist

Making sure that your bar is stocked and running smoothly is a crucial aspect of running a successful establishment. With the help of this bar management checklist, you can ensure that all tasks are completed as planned. Whether you’re opening or closing, it is important to keep track of all necessary steps in the operation of your business.

Lumiform’s bar checklist template provides detailed instructions and explanations regarding each step so that everything is clear as day. You can customize the details to your concerns and allocate tasks accordingly.

In addition, a bar checklist template helps you comply with operating standards and regulatory requirements, thereby avoiding fines and regulatory closures. By evaluating a bar management checklist, you can also streamline operations and processes while your guests enjoy consistent or better service.

A step-by-step guide to using the bar checklist

Here’s how you can use the bar checklist to improve your workflow:

  1. Customize the template in the app. Start by adjusting the checklist to suit your bar’s unique needs. You can add or remove items, specify your service wells, or even include extra preparation steps for specific events.
  2. Assign tasks to team members. You can use the template to assign specific tasks to individual staff members during the opening, operations, and closing stages. This helps your team focus on their roles and reduces overlap or confusion. When tasks are clearly assigned, your bar runs more efficiently, and team members are held accountable for their responsibilities.
  3. Track progress in real time. As team members complete tasks, they can check them off on their mobile devices, allowing you to monitor progress from anywhere. This real-time tracking not only ensures completion but also gives you an overview of who is performing which tasks. It’s an essential tool for maintaining high service standards.
  4. Review and analyze daily performance. Use the completed checklist to review each day’s operations. Analyze which tasks are being completed efficiently and where bottlenecks occur. This allows you to identify areas for improvement, making it easier to adjust processes for smoother operations in the future.

Download Lumiform’s bar checklist to simplify your daily operations

Get your bar running smoothly with this detailed checklist. Organize every shift by assigning tasks, tracking progress, and making sure nothing gets missed. Whether it’s a busy Friday night or a quiet weekday, you can keep your team on the same page and stay ahead of potential problems.

Related categories

  • Risk management and compliance templates
  • Hospitality templates
  • Templates for business processes
Preview of the template
Inspection
Opening
Unlock beer & wine coolers & taps
Place floor mats behind bar
Place liners in trash cans and position appropriately
Stock & ice down bottle beer & wine
Cut lemon wheels, wedges and twists, lime wedges, orange wheels and celery
Make garnish skewers
Make sweet & sour, juices, bloody mary mix, pina mix and other mixers
Setup margarita rim salter at each service well
Assemble, fill & start frozen drink machine
Stock straws, cocktail napkins, stir-straws, coasters, skewers, etc. at each service well
Stock rocks glasses, highballs, pilsners, wine glasses, snifters, coffee mugs
Setup blenders & mixers at each service well
Stock bar utensils & supplies (strainer, shaker, jigger, ice scoop, ice cream scoop, wine opener, bottle opener, stirrer, bar mats, pour spouts, etc.)
Ice down and stock garnish caddy with cocktail onions, olives, cut lemons, limes and oranges, twists, and cherries at each service well
Fill ice bins at each service well
Check liquor, beer and wine backups for each service well and back bar
Stock silverware (rollups)
Stock plateware & linen napkins
Stock bar and food menus
Fill bar sink with soap water, rinse and sanitizer
Have back-up beverage canisters and CO2 tanks ready to replace empties
Turn on music, bar TV, etc.
Turn on neon lights and signs
Check if plates and glasses are clean
Check if tables, bathrooms, and bar floor is clean
Get and count opening bar bank
Get new comp & waste log
During Operations
Staff following standard operating procedures when welcoming customers
Kitchen staff following standard operating procedures for cleanliness and safety
Customers are being served food and drink in a timely manner
Staff cleaning spills in a timely manner when they occur
Staff wiping and sanitizing tables before seating new customers
Trash bags being taken out when they're 3/4s full
Bar is being wiped regularly by the bartender
Altercations and incidents of violence involving customers/staff members
Closing
Clean beer cooler
Pour Clorox in floor drains
Polish brass railing
Polish brass and chrome beer taps
Polish espresso machine
Wipe down displayed liquor bottles
Clean bar mirrors
Rotate beer & wine coolers
Clean cash register, credit card terminal, telephone
Clean back bar
Rotate, soak & sanitize pour spouts
Lock beer & wine coolers & taps
Take floor mats to back dock
Empty trash cans
Burn all ice bins
Cover & store all bar fruit (discard as required)
Cover & store all mixers and juices sweet & sour, juices, bloody mary mix, pina mix and other mixers
Clean margarita rim salters
Empty frozen drink machine; refrigerate leftover and clean machine
Re-stock rocks glasses, highballs, pilsners, wine glasses, snifters, coffee mugs
Clean all blenders & mixers
Clean all bar utensils & supplies
Re-stock beer cooler
Re-stock liquor empties
Wipe down service well liquor bottles
Clean & soak soda gun nozzles
Wipe down bar top
Wipe down & put up bar stools
Empty & clean bar sink
Sweep & clean bar floor
Turn off music, bar TV, etc.
Turn off neon lights and signs
Count bar bank
Complete comp & waste log
Completion
Name & Signature of Manager
This template was downloaded 186 times

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Related resources

Access a complete set of resources aimed at maximizing safety, quality, and operational excellence, including detailed guides, related templates, and real-world use cases.

Topic guides

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Frequently asked questions

What are some tips for maintaining a well-stocked bar during peak hours?

To keep your bar well-stocked during busy periods, prepare by overstocking essentials like ice, garnishes, and commonly used liquors before the rush starts. Assign a team member to regularly restock items during peak hours, so bartenders can focus on service.

How can I train bartenders to handle high-volume service efficiently?

Train bartenders to multitask effectively by teaching them to batch-make popular cocktails, prioritize quick drinks (like beer or shots), and communicate openly with other team members. Conduct mock busy shifts to help them practice speed and accuracy under pressure.

How often should I rotate stock in the bar?

Rotating stock should be done at least every week, focusing on items with a short shelf life, like fresh juices, garnishes, or certain mixers. Liquors and wines should be rotated monthly. Stock rotation prevents items from going bad or expiring and reduces waste, and ensures you’re always serving fresh products to your customers.

What’s the best way to manage a large variety of liquors and mixers behind the bar?

Organize liquors and mixers based on how often they’re used and the type of drink. Keep the most popular items within easy reach of bartenders, and group less common ingredients by category (e.g., flavored syrups, bitters). Use clear labels and color-coded sections to make it easier for bartenders to find what they need quickly.

What are some common mistakes to avoid when setting up the bar for a shift?

A common mistake is not preparing enough garnish or ice, which slows down service. Failing to stock frequently used items, like glasses or cocktail napkins, can create bottlenecks. Another oversight is neglecting to double-check equipment, such as blenders or frozen drink machines, which can break down at inconvenient times if not checked before.


This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.
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