Bar job responsibilities

Job responsibilities of lawyers (5 general principles)

In a progressive society, people use job responsibilities more and more, and formulating job responsibilities can effectively regulate operational behavior. You have no idea when you draw up your job responsibilities? The following is my collection of bar job responsibilities, for reference only, I hope to help you.

Job responsibilities of the bar 1 1, regular meeting before the start of the class, to understand the attendance of employees, check the gfd of waiters, arrange the tasks of the day and arrange the waiters to take up their posts according to the work arranged by superiors.

2. Check the display of tables, stools, chairs and countertops in the management area, whether the required items and appliances are sufficient, and whether there is any problem with electrical equipment and lighting.

3, urge employees to do a good job of health and comprehensive inspection, pay attention to the cleanliness of the health corner, found unqualified, assign subordinates to do a good job.

4. Count the number of articles and appliances, arrange cleaning and hygiene, and make supplementary work.

5. Calm the working mood of waiters, handle the problems between waiters and at work, and report to the manager in time if the situation is serious.

6, check the waiter's work and service procedures, at any time to urge employees' service attitude, work effectiveness, gfd, work discipline, service standards, etc. , found that the problem is solved and corrected in time, and report to the superior.

7, gradually do a good job of closing the house (never affect the guests), and do a good job of counting supplementary items. And urge to do a good job in health work.

8, completes the day's work record, fill in the hand-over records, and summarize the after-work work, comments and corrections on related issues and events.

9. Conduct safety inspection after the house is closed, and pay attention to fire hazards.

The second part of the bar job responsibilities (1) sets the bar management objectives and plans. All the details of the business model take profit as the ultimate goal.

(2) Participate in the formulation of all dishes and drinks, and finally make a decision on all dishes and drinks.

(3) Participate in the formulation and finalization of all promotional drinks and dishes, and arrange all promotional activities.

(4) Be responsible for staffing the bar and arranging recruitment.

(5) Formulate the work discipline and rules and regulations of the bar.

(6) Ensure that the bar is in good working condition and operating condition. Coordinate kitchen production and floor work as well as bar and floor work.

(7) Ensure the normal supply of kitchen food and bar drinks.

(8) To mobilize and arrange management work as required.

(9) Supervise and urge subordinate employees to work hard, and encourage employees to actively learn business knowledge and make progress.

(10) Make training plans, arrange training contents and train employees' business knowledge.

(1 1) Do a good job assessment according to employees' performance, promote outstanding employees, and implement various rules and regulations.

(12) Check the daily work of each part.

(13) Control the cost of drinks and food, prevent waste, reduce loss, guard against theft, open source and reduce expenditure.

(14) Handle guest complaints and mediate employee disputes.

(15) Make a list of all kinds of drinks and foods, as well as production leaflets, so as to check the production and inventory.

(16) Make various employee forms, check and record employees' attendance and work performance.

(17) Be familiar with the normal operation of kitchens and bars, as well as the production, service procedures and prices of food and beverages.

(18) Formulating the formulas and sales standards of various foods and beverages.

(19) Tableware and utensils for placing various foods and drinks.

(20) Solve various practical problems of employees, such as overtime dining and extracurricular activities.

(2 1) Communicate with superiors and subordinates. Communicate the company's policy intention downwards, and reflect the business situation and employee situation upwards.

(22) Complete the monthly operating quota and work report.

(23) Supervise the monthly inventory of food, drinks and utensils.

(24) Review, sign and approve the liquor requisition list, food requisition list, engineering maintenance and provocation list.

The duties of a lawyer. Carry out the daily work of the bar under the leadership of the supervisor.

1. The supervisor is the direct leader of the bartender and is responsible for the daily work arrangement of the whole bar department. Bartender must unconditionally obey the orders given by the supervisor and appeal after any prior obedience.

2, correctly understand the intentions and orders of superiors, shall not make their own decisions, deliberately disobey or an excuse to delay, should complete the task in the shortest possible time.

Second, strictly implement the voucher making system.

1. A computer receipt must be made for all products in duplicate, and the bar should receive a white bill, which must be signed by the wine drinker.

2. If you receive questionable or unclear documents, you should contact the orderer in time to clarify the ordered items; If you receive documents that you can't produce, you should inform the supervisor in time and solve them properly.

You must read the product name, unit, quantity, date and order name on the receipt. Don't take the second one by mistake. If you take the wrong one, you should be responsible and send the drink again.

4. We must check and summarize the daily computer receipts.

Third, strictly implement the post operation norms and health operation standards.

1, post operation specification is the guarantee of the normal operation of the bar, but also the guarantee of product quality, which must be strictly observed.

2. Strict hygienic operation standards are the premise of product quality.

1) Boys can't tie their hair, but girls should tie their hair tightly. They are not allowed to have weird hairstyles, wear exaggerated ornaments, leave no nails or beards, keep their collars and sleeves clean, and use hair gel to prevent hair from falling into the product. Wash your hair and bathe frequently and maintain personal hygiene.

2) Pay attention to hygiene when cutting raw fruits, ornaments or making fruit bowls.

3) When cutting raw fruits, the buckets for washing apples, grapes and tomatoes should also be changed from time to time to keep the water clean and transparent.

4) Take the cup mouth instead of the cup mouth and the cup bottom. Before production, check the cups for fingerprints or stains.

5) Juicer, felt knife, stick spoon and other electrical appliances. It should be used for washing.

6) Wash your hands at any time. After each product is made, if your hands are dirty, wash your hands immediately before making the second product.

7) Various beverages, ingredients, etc. Wipe clean after use. No residual liquid shall be left, and overnight tea water shall not be used again.

8) Before production, ensure that each material is free from deterioration and mildew, and each kitchenware is clean without water stains, stains and peculiar smell.

3, daily small sweep, weekly big sweep.

1) Keep the floor clean every day, clean and mop the floor in time, keep the table and bar clean at any time, and open and scrub the wine rack and showcase once a day without dust and stains.

2) All kinds of cups and utensils should be classified and stored, kept clean, free from stains and fingerprints, dry and bright, and the padding cloth should be kept clean.

3) Clean the refrigerator and freezer at any time without peculiar smell, and dry the sewage in time.

4) The fruit room shall be cleaned daily, and the ground and operation desk shall be cleaned every night, and the knives shall be wiped clean.

5) Clean all bars every Monday, and the supervisors on each floor are responsible for supervision. The floors, walls and countertops in their work area, all the equipment, utensils, cups and drinks were thoroughly cleaned and treated, and the dead corners were removed.

6) De-ice refrigerators and freezers regularly, check frozen expired and deteriorated beverages at any time, and clean up or report the ingredients in time.

7) Use rags and rags respectively. Wash the used cup cloths and rags, dry them, fold them and store them in the designated place (broom, mop, ice shovel and other items must be placed in the designated place).

Four, in strict accordance with the standard wine spectrum and production specifications, fast, exquisite and delicious production.

1, the standard bar chart is formulated by the bar manager according to the comprehensive factors such as the company's business strategy, the level of consumers, the cost of drinks, etc. It is an important basis for bar staff to prepare drinks, etc., and shall not be changed, increased or reduced without authorization.

2. The product specification is the stipulation of the production mode of various samples such as beverages, and it is an important link of product quality. We must produce drinks and so on in strict accordance with the product specifications formulated by our company.

3. Fast, exquisite and delicious production is a skill that every qualified bartender must master and be skilled.

1) timeliness: make each product quickly and cleanly, and the time from the receipt of the order to the delivery of the product should not exceed three minutes (beer and other finished products should not exceed one minute).

2) Exquisite: Make it in strict accordance with the cup, making method and decoration specified in the standard wine spectrum to achieve a delicate and beautiful appearance.

3) Delicious: The finished product is prepared in strict accordance with the formula and quantity specified in the wine spectrum, which will achieve the required exquisite taste.

4) Emphasis: Everyone must understand that every company has its own system. No matter how extensive you have learned before, it is extremely important for every employee to make drinks strictly according to the formula of the company's drinks.

Five, do a good job of inventory, inventory and inventory must be consistent.

1, daily and monthly inventory is an important basis for calculating the company's turnover, profit and cost. Every employee must fill in carefully, and the inventory sheet must be signed, and the signature is responsible.

2. Daily opening must be counted (check whether the quantity of drinks is consistent with yesterday's counting, report in time if there is any discrepancy, and it will not be recognized if it exceeds 2 1 point), and closing must be counted, and an inventory table should be made. If there is any discrepancy, find out the reason in time, and those who can't find out the reason will be cheated.

3. The inventory table must be carefully and repeatedly checked. If mistakes are found, the responsibility of the person filling in the form will be investigated.

4. The supervisor has the right to check the liquor inventory of each bar at any time, and the bar staff must cooperate with the inspection unconditionally, and report to the supervisor in time if there are special reasons.

5. Picking is closely related to inventory.

1) After the closing of business every day, the bar must record the quantity of drinks and beverages on the sales report.

2) Each bar should issue a picking list accurately and reasonably according to the daily business volume of the bar, based on the standard inventory and combined with the bar's own situation. Don't take more goods, resulting in nowhere to store or less goods, resulting in insufficient supply.

3) Before opening the bar every day, you must pick up the goods according to the order, report the problems in time, and make an inventory table after verification.

6. Emphasize that the inventory must be consistent with the inventory table. If it is out of stock, write an O or a long slash, and there can be no irregularities such as negative numbers.

Six, pay attention to cost control, put an end to waste.

1, in strict accordance with the standard wine spectrum and production specifications, reasonable materials are used to minimize the cost of the bar.

1) Fruit bowls must be produced according to the corresponding standards.

2) Giger must be used when making foreign wine or cocktails. Don't judge wine by feeling.

2. Open supplementary drinks every day. You should take out the drinks inside and replenish the new drinks. If drinks go bad, expire or freeze for human reasons, you will be responsible for it and accept the punishment.

3. Fruits such as lemons and fruits that are not used that day should be sealed with plastic wrap and used the next day. It is forbidden to throw them about.

4. Pay special attention to saving when cutting raw fruit in the fruit room. All kinds of fruits should be stored according to their different habits. If it is caused by human factors, it is necessary to be responsible for it and accept punishment.

5. Be especially careful when handling and using cups and utensils to prevent man-made damage. Save water and paper, and try to save everything in the company.

6. A good sense of economy is the basic element of becoming a qualified bartender.

Bar job responsibilities 4 1. Have a high sense of responsibility, work early and finally leave.

2. Responsible for coordination with other departments.

3. Be responsible for the work meetings and staff training of this department.

4. Check the preparations before the opening of the bar, whether the quantity of drinks and cups is reasonable, whether they are in place and whether the cleaning is up to standard.

5. Check whether there are other problems or potential safety hazards in the responsible area, and report any abnormal situation immediately.

6. Check whether the daily report is accurate and whether the quantity and amount are consistent.

7. Responsible for arranging the daily work of employees in this department and supervising the effect of fancy bartending.

8. Supervise employees to solve and correct problems in work in time.

9. Obey the superior command and complete all tasks assigned by the superior.

Duty of foreman

1. Make sure that the rod is in good working condition.

2. Normal supply of all kinds of drinks, and make sales records.

3. Supervise subordinates to work hard.

4. Responsible for all kinds of wine service, familiar with all kinds of wine service procedures and wine prices.

5. Manage and check the bills and settlement of liquor sales.

6. Handle the guest's condemnation and mediate employee disputes.

7. Give reasonable advice to the boss.

8. Assign subordinate employees to work.

9. Check the daily work.

10. Control the consumption of beverages and reduce waste.

1 1. instruct subordinates to make various preparations.

12. Report to the superior what you can't handle in time.

Responsibilities of service manager (Bar)

1. Supervise the work of all jurisdictions to make it go smoothly.

2. Ensure the cleanliness of the work area.

3. Be responsible for the arrival of subordinate waiters and do their respective duties.

4. Check the work before class and hold a regular meeting before class.

5. Keep the desk and stool clean and tidy.

6. Check whether the waiter's dress is neat and whether the service supplies are ready.

7. Check the personal hygiene standards of waiters.

8. Deal with every emergency.

9. Make sure the bills and wine receipts are correct.

10. Understand the guests' opinions on food and service.

1 1. Report to the general manager in time the people or things that he can't handle.

12. Responsible for the correct implementation of service procedures.

13. Irregular patrol.

14. Train waiters and strengthen team spirit.

15. Ensure the normal operation of the whole hall equipment.

16. Responsible for daily labor arrangement.

17. Responsible for carrying out the instructions and work arrangements of the superior, adhering to the quality standards, and coordinating and handling the internal relations of employees.

18. Coordinate the work of various departments.

19. Check the power supply, cups and countertops in the lobby after work.

20. Coordinate internal security inspection of employees' carry-on luggage.

2 1. Pay close attention to whether the waiter runs the order, report it in time and deal with it on the spot.

22. Statistics waiter wine list.

23. Convey the latest instructions from superiors.

24. Understand whether employees' rest arrangements are reasonable.

25. See the arrangement of the tragedy and coordinate with the bar in time.

26. Do a good job in the training and supervision of foreman and supervisor.

27. Check the fires and hidden dangers in the lobby and handle them properly.

Backstage job responsibilities

1. supplement food according to business needs every day.

2. Clean bar facilities, such as freezer, ice maker, workbench, cleaning plate and bar tools (agitator, measuring cup, etc.). ).

3. Always clean all electrical appliances on the ground and backstage.

4. Make preparations before business, such as mixing orange juice, putting ice cubes in an ice box, and cutting lemon slices and orange corners.

5. Organize various forms in the bar.

6. Supplement drinks that should be frozen in the refrigerator, such as beer, liquor, champagne and other drinks.

7. Keep the backstage clean and tidy.

8. Provide snacks accurately and quickly according to the business list.

Bar job responsibilities 5 1. Earnestly complete the tasks assigned by superiors, and make the guests supreme.

2. The specific implementation of the boss's work assignment, according to the standard operation.

Provide specific services for all guests, such as opening tea, clearing the table and providing drinks.

4. In addition to other tasks assigned by superiors, we should stick to our jobs.

5. Pay attention to the neatness of yourself and your work.

6. Keep gfd clean and tidy, and pay attention to personal hygiene.

7. Carefully prepare and complete the work before the opening ceremony.

8. Carefully observe the situation of the guests and provide the required services in time.

9. Actively participate in training, and constantly improve the business level.

10. Obey the work arrangement and transfer of superiors, and obey everything before appealing.

1 1. Know the daily presentation and evaluation list (receiving cards).

12. Have a deep understanding of food and diet, work according to the management policy, and do a good job in service according to the prescribed service procedures.

13. To entertain guests and observe customers' needs, it is required to keep the tables and chairs in the dining room clean and tidy, and to accurately deliver food or drinks to the guests' tables at any time.

14. When guests complain, they should immediately report to their superiors for handling.

15. After the guests leave, clean up the scene as soon as possible, rearrange the dining table and continue to do business.

16. According to the actual needs, make preparations before meals, prepare sauces, and supplement the dining room utensils and other utensils on the workbench.

17. polish the tableware, and keep the dining room environment and utensils clean and tidy at all times, so that they meet the hygiene standards. Do a good job in opening the market according to the operating procedures and rules formulated by the restaurant.

18. Do not separate the division of labor, fully cooperate with colleagues at all levels, provide good service to customers, and complete the reception task quickly and well.

19. Enthusiastic guidance for new waiters.

20. Receive every guest with initiative, enthusiasm, courtesy, patience, thoughtfulness and a smile.

2 1. Pay attention to adding drinks, changing tableware and ashtrays, lighting cigarettes and following dishes for guests, and give the menu to the foreman or director when the guests check out.

22. Concentrate at work, control emotions, and maintain a good attitude to serve guests; Don't let a few people get together to chat, it will affect the work and image.

23. Abide by the rules and regulations formulated by the restaurant and complete other work assigned by the superior.

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