Bar Inventory Checklist
Employee: _________________________
Date: ____________________________
Time Started: ____________________
Instructions: Carefully count the number of full and partially full bottles for each item listed below. Indicate the approximate level of partially full bottles (e.g., 3/4, 1/2, 1/4). Note any items that are low, out of stock (OOS), or appear damaged.
| Category | Item Description | Full Bottles | Partially Full Bottles (Approx. Level) | Notes (Low, OOS, Damaged) |
| Vodka | Well Vodka | ☐ | ☐ | ☐ |
| Premium Vodka (e.g., Tito's) | ☐ | ☐ | ☐ | |
| Flavored Vodka (Specify: ____) | ☐ | ☐ | ☐ | |
| Gin | Well Gin | ☐ | ☐ | ☐ |
| Premium Gin (e.g., Tanqueray) | ☐ | ☐ | ☐ | |
| Rum | White Rum | ☐ | ☐ | ☐ |
| Dark/Aged Rum | ☐ | ☐ | ☐ | |
| Spiced Rum | ☐ | ☐ | ☐ | |
| Tequila | Blanco/Silver Tequila | ☐ | ☐ | ☐ |
| Reposado Tequila | ☐ | ☐ | ☐ | |
| Añejo Tequila | ☐ | ☐ | ☐ | |
| Whiskey/Bourbon | Well Whiskey/Bourbon | ☐ | ☐ | ☐ |
| Bourbon (e.g., Jim Beam) | ☐ | ☐ | ☐ | |
| Rye Whiskey | ☐ | ☐ | ☐ | |
| Scotch (Specify: ____) | ☐ | ☐ | ☐ | |
| Irish Whiskey | ☐ | ☐ | ☐ | |
| Canadian Whisky | ☐ | ☐ | ☐ | |
| Liqueurs | Triple Sec/Cointreau | ☐ | ☐ | ☐ |
| Amaretto | ☐ | ☐ | ☐ | |
| Coffee Liqueur (e.g., Kahlua) | ☐ | ☐ | ☐ | |
| Herbal Liqueur (e.g., Jägermeister) | ☐ | ☐ | ☐ | |
| Cream Liqueur (e.g., Baileys) | ☐ | ☐ | ☐ | |
| Other Liqueurs (Specify: ____) | ☐ | ☐ | ☐ | |
| Vermouth | Sweet Vermouth | ☐ | ☐ | ☐ |
| Dry Vermouth | ☐ | ☐ | ☐ | |
| Bitters | Angostura Bitters | ☐ | ☐ | ☐ |
| Orange Bitters | ☐ | ☐ | ☐ | |
| Other Bitters (Specify: ____) | ☐ | ☐ | ☐ | |
| Wine (Bottles) | Red Wine (Specify: ____) | ☐ | ☐ | |
| White Wine (Specify: ____) | ☐ | ☐ | ||
| Rosé Wine (Specify: ____) | ☐ | ☐ | ||
| Sparkling Wine/Champagne | ☐ | ☐ | ||
| Beer (Cans/Bottles) | Domestic Beer (Specify: ____) | ☐ | ☐ | |
| Imported Beer (Specify: ____) | ☐ | ☐ | ||
| Craft Beer (Specify: ____) | ☐ | ☐ | ||
| Mixers/Other | Soda Water/Club Soda | ☐ | ☐ | |
| Tonic Water | ☐ | ☐ | ||
| Ginger Ale/Ginger Beer | ☐ | ☐ | ||
| Juices (Specify: ____) | ☐ | ☐ | ||
| Syrups (Specify: ____) | ☐ | ☐ | ||
| Other (Specify: ____) | ☐ | ☐ |
Additional Notes:
Employee Signature: _________________________
Manager Signature (if applicable): _________________________
Time Finished: _____________________
Remember to:
- Be accurate with your counts.
- Be specific when noting low or out-of-stock items.
- Report any damaged bottles to the manager immediately.
- Keep the inventory area organized for easier counting.
This checklist provides a good starting point. You might need to customize it further based on the specific inventory of your bar. Let me know if you'd like any adjustments or additional sections!
