Employee Portal

Welcome to the Team! Onboarding Practices

Here you will find your onboarding practices. Any questions please speak to your training manager.

Payments

You will receive an email from Toast Payroll. Please fill out direct deposit information. Check deliveries (non-direct deposit) will result in a $20 fee
Check deliveries take two days from Payroll which is on Monday and can be picked up at the bar after that time period. Will be found under cash register.
Please double check to make sure your name, contact information is properly spelled

Anyone that has signed up to become a member of our team and has decided not to show up to their scheduled shift without at least 3 hours notice or a replacement will result in a $50 deduction from their check considered as a loss of business service fee.

At Rebel Wine Bar, we promote transparency, and if there is anything going on, please tell us before we have to follow these procedures.

Staff Intro Training

Training Consists of:

POS Toast Training
Opening / Closing Procedures
Wine Training
Sales / Customer Service Training
Food Prep Training (optional)
Receiving Inventory Training (optional)
Wine Flight / Wine Experiences Training (optional)
Event Common Procedures

Remember to:

Please get clockin number if you have not already received yours
Clockin and Out on shift
Training period does not include tips yet
Please learn our menu. Can be found online and focus on Wines by the Glass first

It’s very important to have the new employee understand the dynamic and culture of Rebel Wine Bar. Sense of a family environment is a must and it’s important for the customer to have the same experience.

Final Comments:

Always treats all customers with hospitality and patience
Be respectful with all other staff members
Follow all policies and all operational procedures
- New ideas and recommendations are always welcome to the best function of the company
Personal hygiene is very important, even more in this new healthy challenges we are facing
Bring to manager’s attention any issues or concerns regarding
- Quality of food and beverages
- Customers feedback
- Complaints from customers or vendors
- Wine suggestions from any clients
- Any wrongdoing by any other staff members
Always be on time according to your schedule
Provide at least 48 hours in advance if for some reason you cannot attend to work
- Inevitable circumstances will be taken in consideration
Give the company manager at least two weeks notice if for some reason you decide to no longer work at the Rebel Wine Bar
No sexual harassment will be tolerated and must be brought immediately to manager’s attention
Wear gloves when handling food

Staff Scheduling

Rebel Wine Bar is currently using Sling application where we will attach your personal phone number and email onto our group account. You can add your unavailability, days off for whatever reason and assign yourself shifts if you choose to.

APP DOWNLOAD

APPLE

ANDROID

Please note* Empty shifts and additional shifts will be assigned based on what you mentioned your original availability was.

Your application will notify you 1 hour before your shift as a reminder that you are assigned to a specific shift.

** The app also allows to add unavailable days once approved by management. Please do so one week prior.

Opening the Bar (Procedures)

Opening Procedures

Opening Checklist Here

BAR

Fill in 3 compartment sinks:
- Wash: Hot water and 1 scoop of Glass Washing Powder
- Rinse: Mix of hot and cold water
- Sanitize: Cold water with 1 blue tablet

Check and restock Wine Cooler – Check temperature
Check and restock Beer Cooler – Freedom Tower, Lagunita IPA, Perrier, Coke Zero, Orange Juice, Cranberry Juice, Water and Coca-cola on top.
Modelo, Guinness and Heineken on the middle shelf.
Stella Artois, Michelob Ultra and Ginger Ale on the bottom shelf.
Check and restock Food Cooler: Cheeseboard kits, apricot jam and blueberry jam, blueberries/blackberries, box with pre cut strawberries, grapes and asiago cheese on top shelf
Pears, prosciutto, arugula and goat cheese, box with pre cut salami and sausage on middle shelf
Mozzarella Cheese and open white bottles on the bottom shelf.
Fill the measuring cup with hot water and place 2 spoons
Check and fill container with black gloves
Refill water in the ice machine as needed.
Wipe down bar counter with Orange All purpose cleaner
Refill napkin holders with black napkins
Turn Toast Machine on
Count money drawer + “adjust Drawer” if not done already
Turn on music Sonos

FLOOR

Fill up water bucket with the mop liquid + 1/2 cup of bleach
Lower all chairs and wipe down all top tables
Place coasters on top of all tables
Place outside tables and chairs, coasters and plant vases
Place Sonos speakers outside on top of door lamp
Place ashtray between the two tables
Check and sweep outside as necessary
Turn on the OPEN sign
Disconnect Toat Handheld devices charges and put away in the respective case (by cash drawer)
Arrange Wine walls as necessary (try to combine bottles as its easier to identify them by the customers and yourself when busy)
Align bottle faces and dust as necessary

When shift is complete please provide a summary of the shift on the group whatsapp chat.

Template Below:

Date: 11/1
Any missing items:
What estimate time it got busy:
What estimate time slowed down:
No more customers coming in:
Any additional tasks:
Current talking points to customers:
Any issues (breaking glasses, wine glass Champagne glass nequipment failure…):
Cash register under/over/matching:
Specify amount when it doesn’t match:

Closing the Bar (Procedures)

Closing Procedures

Closing Checklist Here

BAR

Wash, polish and put away all remaining glasses or dishes
Flush 3 compartment sink (one at a time in order not to overflow)
Wipe down bar counter and toast system counter removing all open bottles
Make sure to pump all open bottles
Remove and wash bar counter mats
Remove floor mats and sweep and mop
Count money drawer / “Close out day” on Toast POS system

FLOOR

Remove all coasters from tables and wipe tables
Place all chairs on top of tables carefully
Sweep areas underneath tables, moving bar stools and coaches
Sweep bathrooms
Mop areas underneath tables, bar and under coaches
Mop bathrooms
Place tables and chairs, plant vases and ashtray inside the bar
Remove Sonos speakers from door lamp and charge
Turn off the OPEN sign
Remove trash from male restroom combining it onto the female restroom trash (White trash bag)
Insert new trash bag on female restroom
Remove trash and Recycling trash (when dumping outside keep in mind to dump only the content given that they will not pick up if inside a trash bag)
Plug Toast handheld devices to charge overnight (every 2 nights or as necessary)
Dump water after mopping has been been finished
Lock doors
Turn off Lights

When shift is complete please provide a summary of the night on the group whatsapp chat.

Template Below:

Deep Cleaning (Procedures)

Deep Cleaning Checklist Here

Deep Cleaning Procedures

Once a week remove all items from coolers and wash shelves and wipe down surfaces
Wipe Wine cooler shelves and bottles
Scrub 3 compartment sink and wash sink with sponge and detergent
Check Wine glasses, silverware and chillers for cleanliness
Check dates, looks and smell on all food items in the cooler
Wipe windows and mirror wall with window cleaner
clean mirrors in bathroom, wipe down bathroom with bleach including around behind toilets
clean lamps with window cleaner
Sweep garage door
Scrub the Bar Mats outside with water and soap outside – leave outside to dry
Break down all boxes and put empty bottles in the recycling
clean behind the fridges and underneath the bar

Bar Etiquette

Always greet customers with a smile and maintain a friendly and pleasant expression.
Stand upright, do not fold your arms in front of the customer.
Do not play with your hair and jewelry when you are at the front of the house area.
Ensure a positive body language at all times.
Always be tactful and courteous, never argue with customers.
Be humorous and even-tempered, do not become over friendly with customers.
Use gloves when handling food
Always be attentive when speaking to customers and look at the customer when addressing him/ her.
Always look and act professionally, do understand that there are other customers watching your behavior.
Always appear confident and be positive.
Always listen carefully to the customer when talking to him/ her.
Try to use the customer’s name at least twice once known.
Try to ask the right questions to identify the needs of the customers.
Talk clearly and maintain a good tone of voice at all times.
Do not criticize one customer to another.
Never weary the customer with your troubles.
Never discuss religion or politics with customers.
Be specific in your explanations, in-case of any doubt then consult your colleagues and promptly get back to the customer.
Always give the customer a warm and friendly welcome, “Good morning Mr Bond, how may I help you today”.
Make the customer feel comfortable and safe.
Identify the customer’s needs and try to provide anticipatory service.
Always observe what is happening around you and be ready to assist the customer when needed.
Show customers a sympathetic interest.
Take your time for the customer and do not rush with them.
Always recommend in-house special, sangria or Happy Hour wines to customers and provide the coaster to QR the menu.
Appear neat and tidy but never severe or harsh or strict to the customers.
Always try to maintain eye contact with the customers.
Should have a good wine knowledge and keep updating about new wines and packages offered.
Know who is who in the bar organization.
Know about repeating customers.
Have a clear understanding of the layout of the bar, i.e. exit door.
Should know the location, timings, promotions and theme nights of the bar.

Know which function is taking place and where.

Have a good knowledge of the place and surroundings where the bar is situated, eg: nearby places of interest, distance to the airport etc.
when not busy, BE PRODUCTIVE, your teammates will appreciate it

Things to Do When Not Busy

restock wine shelves + Diamonds
Clean windows
sweep outside in front and outdoor rug
restock fridges
food prep / cut cheeses, fruit etc.
remove any food that went bad
clean inside fridges
clean bathrooms / check to restock paper towels or toilet paper

Birthday / Celebration Procedures

Birthday/Celebration Procedures

If they would like wine tastings, we will have to talk to them to coordinate. Please get their contact info so that someone can follow up.

General Birthdays we provide 1 flute of Cava Bubbly to the group and use the polaroid for the group picture to give to them. Maybe come up with a funny cheers.

Polaroid: please make sure there is film in the camera and the camera is charged.