Bar Protocol

Identity

FAUNA Hotel is synonymous with comfort, good taste, energy, warmth, friendliness, flexibility and
a vocation for service, where the needs of passengers are welcomed in a cordial and cheerful way.
Likewise, its staff stands out for their ability to anticipate the needs of each of the travelers,
studying their psychology and remembering their preferences and tastes.

We must instill and transmit in a clear and convincing way to its people the concept of
“Memorable Experience”, a phrase that summarizes what was said above and supports our
identity.

Restaurant
Our restaurant has a large terrace with unbeatable views of Cerro Concepción, Cerro Panteón and
Valparaíso Bay. Open from Monday to Sunday from 08:00 to 23:30, we have a menu of meats,
seafood, vegetarian dishes, chopping boards, sandwiches and pastries, varying according to the
season. We offer a lunch menu every day, available from 1:00 p.m. to 4:00 p.m.

The panoramic bar offers craft beers in scop and in bottles, a selection of local and country wines,
cocktails and long drinks. We also have whole grain coffee and teas from around the world. In
addition, live music, theme nights or artistic meetings give rhythm to the life of FAUNA. You can
also organize events, birthdays, meetings, etc.

Location
The Fauna Hotel Restaurant is located at Pasaje Dimalow 166, Cerro Alegre, in the heart of the
heritage area, tourist and picturesque sector of Valparaíso.

The 1870 building, a traditional construction of the time, is carefully inserted into this walk-
viewpoint, and provides its guests with views of the nearby historic center of Cerro Concepción
and Cerro Panteón, and views of the distance to the city of Valparaíso. , the bay and its coastal
extension.

Fauna is located five minutes from the Valparaíso plan by going up the Reina Victoria elevator –
just 15 meters from the hotel – and next to Almirante Montt street, one of the main roads to
access Cerro Alegre.

Hotel Telephone: 327 07 19

Restaurant Telephone: 212 14 08
Cell phone: 56 07 01 91
www.faunahotel.cl
contacto@faunahotel.cl
 faunahotel@gmail.com faunarestaurant@gmail.com

BARTENDER

Simply put, he is the one who prepares and dispatches the order orders to the
bar by waiters or direct customers. At Fauna, we expect much more from you.
We hope that you will do everything within your power, within reason, to
exceed all expectations regarding our customers' experience within our
establishment. Remember that you are the visible face of our bar, therefore
you must follow the recommendations in this manual.

You have the skills to be the visible face of a great work team, from those who
buy to those who cook, therefore you will be the one who ensures that the
quality expected by us reaches the client as it was designed.

You will be responsible for meeting the following quality standards:

 Punctuality in schedules , both at the beginning of the shift and in the

organization schedules of the tasks entrusted to you.
 Prepare mise en place , you must prepare and maintain an already
established mise en place in order to make your work more efficient
(starting check list)
 Knowledge of the menu , you must know every preparation offered by
the place where you work, the preparation times and every detail that is
related to its preparation.
 Greeting clients , you must show a cordial attitude when receiving and
serving clients, just as important as serving them is saying goodbye to
them, wishing them a quick return. You should never be familiar
with the client, no matter their age .
 Preparation and dispatch of orders , it is your responsibility to be
attentive to each order entry at the bar, each preparation must be
carried out in order of entry quickly and according to the standard
recipe, once the preparation is ready, notify the staff. of service for
quick delivery to each diner.
 Pay attention to the room , you must be constantly looking at the
room in order to anticipate customer orders, if you see empty glasses,
notify the service staff, the same with wines, in order to encourage the
sale of beverages.
 Additional tasks , remember that you must maintain minimum stocks
in your mise en place, drinks, beers, wines, etc.
 Your workplace, the bar station, must always be clean and tidy,
remember that it is a strategic point of the restaurant.
  Problems in the service , if you face a problem of non-conformity on
the part of the client or of another nature, immediately report it to the
Administrator, Chef or Head of Room for immediate resolution.
 Temporary abandonment of a job , you should never leave your
position without requesting authorization from the person in charge on
duty, or giving notice to the cashier to take care of your workplace.
 Dialogue limited to the service , never talk too much, only what is
strictly related to the service.
 Remember the standard recipes. Always try to carry out each
preparation from memory to speed up the service.
 At the end of the shift, you must hand over the bar clean, and if
possible advance tasks for the next shift.

Appearance and personal image:

When you show up for your shift, you must take care of the following
aspects, which are mandatory:
 In the case of men, clean shaven, never a marked beard.
 Short hair (men), combed or with hair pulled back (women).
 Clean hands and short nails.
 Dark shoes (Black, Gray or Brown) never well polished and black
socks.
 Clean and ironed uniform (dark T-shirt or shirt, black pants,
apron)
 The use of perfumes and lotions is prohibited, only mild
deodorant.
 The use of cell phones is prohibited during the shift.
 Do not wear jewelry, earrings, bracelets or piercings
 Should not have tattoos visible
 While on duty you should not touch your hair, mouth or face.
 Chewing gum in service or eating during the shift is prohibited,
including leftovers and chips.
 Watch your body language, do not put your hands in your pockets
or gesticulate exaggeratedly.
 Never lean on the bar grotesquely.

Remember that you are fundamental in the client's evaluation of us, be

measured in your comments and sober in your language.

TASKS AND RESPONSIBILITIES:

Find out about the tasks assigned in the scheduling meeting and report, at the
end of the shift, of all the problems that were generated during the shift, these
will be recorded in a shift log, your attendance is mandatory at this meeting, it
is brief (10 min) and very important.

Tasks to assign:

 Supply of the bar

 Check stock shortages and report them
 Squeeze lemon juice
 glassware polishing
 Mise en place of wells for peanuts and olives
 Bar assembly according to standard
 Mise en place

SERVICE RHYTHMS :

Service rhythms have been designed to avoid delays in setting up the bar,
preparing mise en place and preparing orders.

OPERATION OF THE FAUNA HOTEL BAR

09:30 AM: PREPARATION OF COFFEE AND JUICE FOR BREAKFAST (FINDS

AND SEASON ONLY).

11:00 AM: CLEANING AND ORDERING OF THE BAR.

11:15 AM: VERIFY AND CHECK THE BAR (CLEANLINESS, ORDER, AND MORE).

11:30 AM: LOAD COLDS WITH STOCK OF DRINKS, WINES, BEER, ETC.

12:00 AM: PREPARE MISE AN PLACE AND PISCO SOUR FOR THE LUNCH
SERVICE DEPENDING ON QUANTITIES: THE DAY, NUMBER OF RESERVATIONS
AND EVENTS.

12:30 AM: CUT FRUIT FOR THE DISPENSER.

12:40 AM: CHECK AND REPORT PRODUCTS IN 86.

12:50 AM: GLASSWARE CHECK AND ORDER.

1:00 PM: BAR FULLY OPERATIONAL.

16:30 PM: CLEANING AND ORDERING OF THE BAR.

17:00 PM: THROWING GARBAGE IF THERE ARE NO DINER.

17:30 PM: FILL COOLER WITH DRINKS AND BEERS.

18:00 PM: DELIVERY CLEAN AND TIDY WORKSTATION.

18:05 PM: MISE EN PLACE PREPARATION FOR LATE SHIFT.

18:30 PM: VERIFY, CHECK AND REPORT PRODUCTS 86.

BAR CLOSING 11:00 p.m.:

CLEANING AND SHUTDOWN OF THE COFFEE MAKER (FILTERS, GRID, ETC.).

SHOP MACHINE CLEANING

CLEANLINESS AND ORDER OF THE BAR

UNPLUG MACHINES (JUICE, KETTLE, JUICER).

THROWING GARBAGE

00:00: DEPARTURE.

INTERMEDIATE AND SERVICE:

 SERVICE , be attentive to stock terms and communicate to colleagues

and managers. Rotate the menu, do not focus on a single product.
 CARE , always keep the bar in order and clean.
 PROTOCOL , maintain established service rhythms, and behavior within
the shift.
 PRECAUTIONS , Always use the machinery correctly, to avoid possible
personal injury or damage to the machinery.
 DETAILS , remember the tastes of regular customers, so that the
customer notices our concern.
 OBLIGATIONS , Always check the workstation.
 FAREWELL , be attentive to the client's departure (the service does not
end with payment of the bill) and wish for a quick return.

CLOSING:
 SHIFT CLOSING MEETING , brief meeting where problems and news
of the shift are recorded in the shift log, chaired by the shift manager or
Room Manager.
 BAR , clean and tidy.