Oversee · All industries
Run the night without being in the room.
Bartenders and servers get answers at any hour from your own drink specs and service manuals. The 4:00 am close comes back with photo proof. A late task finds the manager on duty on its own. No more calls at closing time.
No more calls at closing time.
It is a full Saturday night and a new server has never presented a bottle. Nobody wants the phone to ring at 2:00 am, or at dinner with the family, over something that is already written down. Nobody wants to pull the manager off the floor for it either. Put your drink specs and service manuals into Oversee once. After that the answer is one tap away for your team, at any hour, in your words.
VIP server, 11:52 PM: What is the presentation for the premium bottle package?
1. Confirm the table and the package with the host before you leave the bar.
2. Tray with the bottle, an ice bucket, six glasses and three mixers: soda, cranberry, tonic.
3. Two servers walk it out together with the sparklers lit.
4. Present the label to the host, open at the table, pour the first round.
5. Check ID for anyone who joins the table later.
From: VIP service manual
New bartender, 6:15 PM: What's the spec for the house margarita?
- 2 oz blanco tequila
- 1 oz fresh lime juice
- 3/4 oz triple sec
- 1/4 oz agave syrup
Shake with ice, strain over fresh ice in a rocks glass, half salt rim, lime wheel.
From: Drink specs
It answers from what you wrote
Drink specs, bottle service, ID and refusal policy, opening and closing rules. Upload the PDF or Word file, or a photo of the page, or type it in. A photo or a scan is read for you, and you check it once. Every answer shows which manual it came from.
It says so when it is not written
It does not make up a pour, a price or a policy. If your manuals do not cover it, it says that and names the manager to ask.
In each person's own language
A barback asks in Spanish and gets your English procedure in Spanish, with every measure, count and step kept exactly as you wrote it.
The rest of the night, without you in the venue
- Proof the bar was closed properly. Wells wiped, liquor room locked, doors and alarm. Each is photographed, with the date, time and place written into the picture. You see the 4:00 am close when you wake up.
- A late task finds the manager on duty. When a task runs late, the manager for that venue is told automatically. It reaches you only if it is still open after that.
- You know who is working tonight. Staff clock in by phone with their location, by the QR poster or on the shared tablet. The live board shows who is on shift and who has clocked in, at every venue.
- One screen when you wake up. Last night's close with its photos, who worked, what was spilled, comped or broken and a score for each venue.
More productivity and effectiveness across the board, at the touch of a button.
From the afternoon count to the 4:00 am lock-up
One ordinary Saturday, from setting up the bar to locking the doors. Nothing here needs you to be in the room.
16:00 · The liquor count is done on the phone
Bottles are counted in the order the back bar runs. Oversee works out what is short against your target level and gives you the order to place before the weekend.
17:30 · A delivery arrives and a price has moved
The new case cost goes in with the count. Oversee compares it with the last cost from that supplier and marks the line in red the same minute, with the percentage.
18:15 · The spec comes from your book, not from memory
The house margarita is answered from your own drink specs, measure by measure, with the name of the document under the answer. The bar manager keeps setting up.
23:40 · A dropped bottle goes on the record
The item, the amount, the reason: spill, breakage, comp or sent back. The cost comes from the bottle's own price today.
4:10 · The close is proven, not ticked
Wells and taps cleaned, cash counted with a witness, liquor room locked, doors and alarm. The photos carry the date, time and place, and a photo that was used before is flagged.
11:00 · One screen when you wake up
Last night's close with its photos, what was spilled, comped or broken in dollars, which price went up and a score for each venue.
What each person gets
Owner
See every venue without staying until close.
- Staff questions go to the assistant, not to your phone
- The 4:00 am close with its photos, when you wake up
- Spills, comps, breakage and price rises in dollars
- A score per venue, weighted the way you decide
- Every task, photo and change kept in the audit log
General or bar manager
Run the floor, not the group chat.
- Staff ask the assistant first, so you are not pulled off the floor
- One queue to approve proof or send it back
- Late tasks come to you on their own
- Build the rota, cover time off, hand a shift over with its tasks
- Liquor counts with target levels and an order suggestion
Bartenders, servers, barbacks, security
Know what is expected, in their own language.
- Tonight's list on the phone before the doors open
- The task itself says what proof it needs
- Clock in by phone, QR poster or the shared tablet
- An assistant that answers from your specs and manuals, at any hour
The parts of Oversee a venue leans on
An assistant that knows your specs and service manuals
Staff ask how a drink is built, how a bottle is presented or what the refusal policy says and get the answer from your own written manuals in one tap, at any hour and in their own language, without calling you or pulling the manager off the floor. It names the manual the answer came from, and when something is not written it says so instead of guessing.
Photo proof with the time and place on it
Closing photos carry the date, time and venue inside the picture. A covered lens or a black frame is refused on the spot, and a photo that was already used is flagged.
Spills, comps and breakage, with a reason
Each entry is priced from the item's cost that day, so a later price change never rewrites the month. You see where the pour cost goes, by reason and by venue.
Liquor counts and an order list
Staff count the back bar and the liquor room on the phone. Oversee works out what is short against your target level and gives you the order to place.
Supplier price rises, caught the same day
Every cost is kept with its supplier. A new cost that is higher turns the line red, and the variance list exports for your accountant.
Training that ends in a quiz
Put the ID check and refusal policy in Training as a video or a PDF. Nobody counts as trained until they pass, and a new version asks everyone again.
Late shifts, clock-in and payroll export
Build a rota that runs past midnight, set rules for rest between shifts, let staff clock in by phone, QR poster or shared tablet, and export the hours to ADP, Gusto, QuickBooks or CSV.
What owners tell us
The question you answer forty times a night
"What's the spec for the house margarita?" "How does the bottle go out?" "When am I in next?" Every one of them is a manager pulled off a full floor, or a call to an owner at two in the morning.
What Oversee does: Every employee has an assistant in the app, in their own language. It answers from the drink specs and service manuals you uploaded and says which one the answer came from, and it answers from their own tasks, rota and hours. If something is not written, it says so and names the manager to ask.
The 4am close nobody checks
The closing sheet is signed in the dark by somebody who wants to go home. You find the sticky wells and the unlocked liquor room the next afternoon.
What Oversee does: Closing tasks require photographs. The date, time and place are written into the picture, a photo that shows nothing is refused on the spot, and one that was used before is flagged.
Liquor cost that will not explain itself
The month ends and the liquor cost is up two points. Spills, comps, breakage and sent-back drinks were never written down, so nobody can say where it went.
What Oversee does: Log it on the phone, pick a reason, and Oversee prices it from that bottle's cost. The monthly figure is a real number you can hand to an accountant, with who logged what.
New staff who never read the book
The ID check and refusal policy lives in a binder behind the office door. A new bartender learns it from whoever is next to them, or not at all.
What Oversee does: Put the policy in Training as a document, photo or video, and end it with a short test. Nobody counts as trained until they pass, and when you update the policy everyone retakes it.
A rota that runs past midnight
Shifts start at six and end at four. Hours get written on paper, and a forgotten clock-out turns into a twenty-hour shift on payroll.
What Oversee does: A shift can run past midnight and stay one shift. Staff clock in on the phone, a forgotten clock-out closes at the shift's scheduled end and is marked as closed automatically, and every correction is recorded.
A closing list for a bar
What has to be true before the last person leaves.
- Wells, rails and taps cleaned (photo required)
- Glass washer drained and wiped
- Floors, booths and restrooms (photo required)
- Spills, comps and breakage logged
- Cash counted and drop witnessed
- Liquor room locked (photo required)
- Doors, alarm and lights checked (photo required)
Common questions
What happens when staff have a question and I'm not there?
They ask the assistant in the app, and nobody has to call you or pull the manager off the floor. It answers from the drink specs and service manuals you put in Training, at any hour and in their own language, and shows which manual the answer came from. What's on tonight, the next shift and hours worked are answered the same way.
Can the assistant give my bartenders a wrong spec?
It answers only from what you wrote or uploaded, and keeps every measure, count and step exactly as written. If your manuals do not cover the question, it says so and names the manager to ask. It does not fill the gap with a guess. A scanned page or a photo is read into text for you, and your team is answered from it only after you have checked it against the original.
Our shifts end at 4:00 am. Does the day roll over correctly?
Shifts can run past midnight, and the rota shows them as one shift. A clock-out that is forgotten closes at the shift's scheduled end and is marked, so a manager can see and correct it.
It is dark and loud in here. Can staff actually use it?
Tasks are a tap and a photo. A photo that shows nothing, a covered lens or a black frame, is refused on the spot, while the person is still standing there. Questions to the assistant can be dictated, and answers can be read aloud.
Does it replace my POS?
No. Oversee does not take orders or payments and does not measure pours. It keeps the work, the proof, the hours and the training. With the inventory add-on it also keeps counts, supplier costs and logged waste, and exports them as CSV.
Can security and door staff use it too?
Yes. Any position gets its own tasks: exits checked, capacity noted, incident notes written on the phone. Announcements can be sent to one position, and you see who has read them.
Can I see more than one venue?
Yes. Each venue has its own lists, staff and reports, and each is billed on its own. The live board shows every venue at once.
How do we get started?
Create the company, choose Bars & nightclubs, and edit the starter tasks Oversee suggests. Add your venues and invite staff by email. Most of the work is deciding which tasks need a photo.
Start with your own checklist — Fourteen days, no card. Build the real list for your site and watch it come back with the proof attached.
Oversee is field-operations software operated by Overseeteams LLC.
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