In urgent need of coffee room management system

The following is for reference, answered by the China Import and Export Enterprise Online Service Center

Position name: Cafe Manager

1. Direct superior: Cafe Director

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2. Management objects: Cafe front desk foreman, cafe chef, and all employees under their jurisdiction.

3. Basic functions: Assist the coffee shop director to be responsible for the normal operation and administrative management of the coffee shop, be responsible for formulating and organizing the implementation of business operations plans, supervising the implementation of formalized management systems, assessing the performance of subordinates and implementing incentives and training , verify and approve the use of materials and supplies by departments, participate in coordination work meetings, hold regular department meetings, cost control meetings and budget meetings, and be responsible for improving and improving the operation and management, safety and health, services, information feedback, etc. of each business point in the square to ensure Provide efficient service and high-quality products to every guest.

IV. Job Responsibilities:

1. Be familiar with the main target markets, understand consumer needs, and develop and provide targeted coffee shop products and services that can meet the needs.

2. Assist the director in management and daily work to ensure high-quality work at all points.

3. Strengthen the management and control of procurement, acceptance and storage to reduce costs. Staff motivation.

4. Develop daily management systems and supervisory-level working procedures and standards, review and approve operational-level working procedures and standards, participate in coffee shop work plans, operating budgets, etc., and supervise and inspect employees for their conscientious implementation.

5. Responsible for formulating the work plan of the square, planning and designing fixed menus and changing menus, and preparing timely plans for the planning, operation, and promotion of theme activities.

6. Responsible for personnel recruitment, give full play to the enthusiasm of all employees, supervise the implementation of various training plans, and implement effective incentives.

7. Responsible for regular performance evaluation of subordinates and making written recommendations for promotion and demotion according to the assessment system. 8. Analyze operating costs with the cafe director, head chef, and bar manager, and take effective measures to strengthen cost control.

9. Assist the coffee shop director to formulate and implement various coffee shop promotion plans, promote banquet sales, strengthen banquet organization and management, and improve banquet service quality.

10. Responsible for the coordination between cafes, bars, management departments, etc., and the operation of business points. Responsible for supervising and inspecting the service quality of cafes and the production quality of each kitchen.

12. Responsible for extensively soliciting guests’ opinions and suggestions, reasonably handling guest complaints, and organizing and adjusting management systems and work procedures and implementing them.

13. Responsible for checking employees' appearance and implementation of rules and regulations, and implementing rewards and punishments according to the reward and punishment system.

14. Responsible for safety management within the jurisdiction, providing guests with a safe dining environment and food hygiene, providing employees with a safe working environment, and supervising subordinates on the facilities and equipment within the jurisdiction Maintenance management.

15. Participate in various meetings organized by superiors on time, and communicate and assign work tasks to subordinates through meetings to ensure smooth communication of government orders and implementation of tasks step by step.

16. Understand the ideological trends of employees and solve their work and life problems.

17. Complete various other tasks assigned by the cafe director.

5. Qualifications:

1. Have a strong sense of professionalism and responsibility, work conscientiously and down-to-earth, have perseverance and pioneering and innovative spirit, and be fair and strict in dealing with others.

2. Be proficient in professional knowledge (dishes, wine, cooking, nutrition, aesthetics, customs of various countries, finance, social sciences, etc.) and skills (planning and organization, motivation, innovation, communication, etc.) in cafe management and service , training).

3. Have strong organizational and management capabilities, be able to formulate various specifications and procedures for coffee shop services and production, and organize employees to implement them conscientiously.

4. Have the ability to properly handle customer complaints and other emergencies.

5. Have a bachelor's degree or above, receive professional training in hotel management, have more than two years of work experience in the same position, and have a foreign language proficiency reaching hotel level A or national level four.

6. Good physical and mental quality, energetic, and free of infectious diseases.

6. Powers:

1. Have the right to make recommendations on the selection, deployment, rewards and punishments of managers in the department.

2. Have the right to select, deploy, reward and punish employees in this department.

3. Have the authority to sign the purchase application submitted by subordinates, and have the authority to sign and approve the leave and attendance reports submitted by subordinates within three days.

Chief Chef’s Position Hygiene Responsibility System

(1) Supervise chefs, waiters and related personnel to conscientiously implement various hygiene systems.

(2) Carry out technical checks on the hygienic quality of food and the hygiene of restaurant services.

(3) Promptly stop violations of operating procedures and health systems.

(4) Responsible for the sanitation of the kitchen and restaurant and the purchase and update of utensils.

Buyer position hygiene responsibility system

(1) Contact the kitchen and other user departments in a timely manner to plan the purchase.

(2) When purchasing food, you should carefully check the food quality, label content, production date, shelf life, factory name, factory address, approval number, etc.

(3) Obtain copies of the product's "two certificates" (health license, inspection and quarantine certificate) from the supplier.

(4) It is not allowed to purchase food that is adulterated or has a shelf life that does not comply with the Food Hygiene Law.

Position Hygiene Responsibility System for Warehouse Keepers

(1) Carefully check the quality and quantity of food, whether there are "two certificates", and whether food labels meet relevant requirements.

(2) Do a good job in registering the incoming and outgoing food, ensuring that food is first in, first out, and the items that are easily broken should be used first.

(3) Raw materials and semi-finished products are classified and stored in the warehouse, and food and non-food items are not allowed to be mixed. Food, disinfectants, and drugs with strong odors must not be stored in the same inventory.

(4) The stereotyped packaged foods are stacked on the shelves according to categories and varieties, and the name of the food, purchase time, quantity (in and out), production date, shelf life and place of origin are listed.

Hygiene Responsibility System for Rough Processing Posts

(1) Check the quality of processed food before cleaning, and food that is spoiled, toxic or harmful, or has not been quarantined will not be processed.

(2) Perishable foods such as meat and aquatic products should not be stored on the floor.

(3) Meat and vegetarian food should be washed in separate pools. Only after the pool for washing aquatic products is rinsed clean can meat food be washed.

(4) There will be no blood, hair, or dirt after washing the meat, and there will be no phosphorus, gills, or internal organs after washing the fish.

(5) Live birds should be slaughtered with complete bleeding, and feathers, internal organs and head and claws should be removed.

(6) Vegetables should be picked, washed and cut in the order of one, and there should be no sediment or weeds after washing.

(7) Rinse food containers after use, and use meat and vegetable food, raw and cooked food separately.

(8) After processing, clean and wash the floor, pool, processing table, tools, and containers.

Hygiene Responsibility System for Side Dishes Posts

(1) Check the quality of food, and do not mix spoiled and toxic and harmful foods.

(2) Disassemble mechanical equipment such as meat grinders and rinse them thoroughly after use.

(3) Make sure that the knives and cutting boards are not rusty, the cutting boards are not moldy, and the processing surfaces and rags are clean.

(4) The knives, chopping boards, and rags used for cutting aquatic products should be specially used. If they cannot be used for special purposes, they should be scraped and cleaned before cutting and preparing other foods.

(5) After the side dishes are finished, the floor should be mopped, tools and utensils should be cleaned, and the room should be kept clean and hygienic.

Hygiene Responsibility System for Burning, Boiling and Cooking Positions

(1) Check the quality of food and do not put spoiled food in the pot, steam or bake it.

(2) Heat the food fully to prevent it from being cooked inside and outside.

(3) Supplied every other meal, overnight, or purchased cooked food after being cooked.

(4) When cooking and cooking, stir frequently and wash the wok frequently.

(5) Baked foods should be heated evenly, and honey and malt candies should be disinfected before use.

(6) Tools such as rags, chopping boards, knives, etc. should be separated from raw and cooked. Do not wipe dishes with rags. Wipe soup drippings on the edge of the plate with a sterilized cloth.

(7) Plan to cook according to the number of people eating, and leftover rice should be spread out and covered with gauze.

(8) After the work is completed, the seasonings should be covered, and the tools, utensils, stove top, bottom stove, and floor should be swept and cleaned.

Hygiene Responsibility System for Cold Dishes Preparation Posts

(1) Check the food quality before processing cooked food and stewed vegetables. If the raw materials are not fresh, do not process them.

(2) The cooked braised vegetables will be used and processed on the same day, and the amount sold will be processed.

(3) Before entering the cold plate room, you should wash your hands and disinfect in the buffer room first, change into clean work clothes and hats, and wear a mask.

(4) Before handling cooked food, strictly disinfect knives, cutting boards, rags, countertops, containers, etc.

(5) Cold cuts are served freshly, and cooked cold cuts will be changed overnight and cooked dishes will not be served as braised vegetables and cold cuts.

(6) The preparation of cold dishes should not exceed 2 hours before the meal. Cold dishes prepared in advance should be sealed with plastic wrap and placed in a fresh-keeping refrigerator. They should be sterilized in a microwave before use.

(7) Braised vegetables must not be stored cross-overlapping after being plated.

(8) After work, clean and disinfect tools, knives, etc., and put chopping boards up after cleaning. And use ultraviolet light to disinfect the air in the cold plate room for more than 30 minutes.

Hygiene Responsibility System for Dessert Making Posts

(1) Raw materials should be inspected and selected, and moldy, insect-eaten, or spoiled raw materials should not be used.

(2) Before making snacks, hands, knives, chopping boards, sticks, etc. should be cleaned and disinfected.

(3) Process as much filling core as needed, and store the remaining filling core in the refrigerator.

(4) Fresh eggs should be cleaned and disinfected. Food additives should be used in accordance with the relevant national health standards.

(5) Tools, utensils, and containers should be separated for raw and cooked products, and containers for finished products should be used exclusively.

(6) The finished product is placed in a clean special food cabinet to prevent flies, insects and rats.

(7) After work, wash the knife, chopping board, dough mixer (noodle cylinder), etc. cleanly.

Hygienic Responsibility System for Tableware Disinfection Positions

(1) Recycle tableware in a timely manner and clean and disinfect them in a timely manner without leaving it overnight.

(2) Wash and disinfect tableware in the order of "one scraping, two washing, three flushing, and four disinfecting".

(3) Be familiar with the drug proportioning method, and ensure that the drug concentration is not enough without disinfection, the water is not boiled, and the steam temperature is not enough without disinfection.

(4) Disinfected tableware should be placed upside down in a clean cleaning cabinet and the cabinet door should be closed to prevent re-contamination.

(5) After disinfection, rinse the dishwashing and disinfecting pool, dishwasher, etc.

Restaurant Waiter Position Hygiene Responsibility System

(1) Waiters are neatly dressed, no long hair for men, no shawls for women, no jewelry, and light and elegant makeup.

(2) Do a good job in cleaning and sanitizing countertop condiments, toothpicks, napkins, tea sets, etc.

(3) Disinfectant cloths should be used for wiping knives, forks, teacups, and wine glasses.

(4) The fingers when serving dishes should not touch the food, and the dish-sharing tools should not touch the customers' tableware; it is strictly forbidden to place dishes on top of each other.

(5) Clamps should be used to take out ice cubes, steamed buns, etc. Hand a small towel with a clamp and take it back promptly for cleaning and disinfection after use.

(6) Fruits should be washed and disinfected before being plated.

(7) Remove used tableware promptly and wipe the countertop clean.

(8) After the work is completed, do a good job in cleaning the countertops, tables, chairs and floors.

Position Responsibility System for Kitchen Department Technical Supervisor

1. Responsible for the daily work management and comprehensive technical management of the entire kitchen, and do a good job in the ideological work of subordinates.

2. Do a good job in allocating personnel in various positions in the Chinese kitchen, arranging work, and conducting regular inspections to ensure the normal operation of the Chinese kitchen.

3. Keep in close contact with the restaurant and the public relations and sales department to understand the guests’ opinions and suggestions on the kitchen products and improve the quality of the products.

4. Provide business and technical training to subordinate employees, and visit and study organizational work.

Employee Code

Specially formulated to regulate employee behavior. It covers the systems that should be followed in all the work of our store. Employees must use the code to regulate their words and deeds, improve their own quality, and promote the healthy and sustainable development of our store.

1. Employees should be loyal to their duties, work hard to do their jobs, and abide by the rules and regulations of the store.

2. Employees should obey the leadership's arrangements and not go against the leadership.

3. Employees should go to and from get off work on time and not be late, leave early or be absent from work. Those who arrive after fifteen minutes after the start of work are considered late. Those who do not leave the job within fifteen minutes before leaving get off work without permission are considered to be early leavers. Arriving late or leaving early three times in total will be counted as absenteeism.

4. Employees must wear work clothes, wear work badges, and be neatly groomed when going to work.

5. Employees are not allowed to have long hair or nails, and they must wear light makeup when wearing jewelry.

6. Employees should do a good job of cleaning before going to work, place all items neatly, check whether the utensils and materials at the bar have deteriorated, and make preparations for opening the bar.

7. You are not allowed to make or answer personal calls during working hours, and you are not allowed to use the store phone for personal matters (except under special circumstances).

8. You are not allowed to visit guests privately or do anything unrelated to work during working hours.

9. Employees should be civilized, use civilized language when speaking, treat guests with enthusiasm, serve with a smile, greet guests when they come in, and greet guests when they leave.

10. The waiter must be skillful when ordering, make appropriate recommendations, and must not force the order, and the customer must pay quickly and accurately.

11. Employees should take good care of public property, refrain from making loud noises, and practice three gentle behaviors (walk softly, talk softly, and do things lightly). They should clean the workplace after get off work every day, turn off the power, doors and windows, Clean and inspect the site, safety first.

12. Employees should use the raw materials, utensils, and consumables in the store rationally and not waste them. Some valuable items should be kept by dedicated personnel to avoid damage.

13. Employees are prohibited from eating snacks and smoking during working hours.

If employees violate the above rules, they will be punished accordingly depending on the severity of the case. A. Job Responsibilities of Cafe Waiters

** Job Responsibilities of Cafe Waiters

1. Consciously abide by various rules and regulations and work arrangements in the cafe

2. The letter form should be neat, the appearance should be elegant, the dress should be neat, and the address should be attended to various regular meetings.

3. Do a good job in environmental sanitation in the responsible area as required

4. Do a good job in replenishing tableware so that it can be replaced

5. Strictly observe coffee Service procedures in the cafeteria

6. Be familiar with the dishes, prices and features provided in the cafe.

7. Do a good job of closing and turning over stations to improve the utilization rate of multiple stations.

8. Do a good job in finishing work, and do a good job in fire prevention and theft prevention.

9. Actively participate in business training and continuously improve service skills.

**Coffee shop service operating procedures

Purpose: Master the coffee shop service operating procedures

Procedures:

1. Guests arrive at the coffee shop When entering the hall, guests will be welcomed by the host.

1.1 Welcome guests

1) Open the door and stand at the reception desk;

2) Walk out of the consultation room after seeing the guest walking 2 meters away. At the guest counter, hold the menu card in your left hand;

3) Smile and greet the guests. If they are regular guests, address them as Mr./Ms.

1.2 Asking for reservation: Asking the guest whether to make a reservation.

1) Reservation: When accepting a reservation, ask clearly for the guest's name, number of reservations, meal time, contact information and guest's special requirements.

1.3 If the guest has made a reservation, take him to the table that has been reserved in advance.

1.4 If the guest does not make a reservation, bring the corresponding table according to the guest's request and number of people.

1) Ask the guest if he or she smokes, and take them into the smoking area or non-smoking area respectively;

2) Ask the guest if he or she has other hobbies, such as window or corner seats;

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1.5 Guide to seating

1) Pull out a chair for the lady, wait until she is seated, and then push the chair in;

2) Fold the napkin into a triangle and spread it on the guest On the lap (cooperate with the waiter);

3) Open the menu and drink order and pass it to the guest from the right;

4) Take two steps back, turn around and leave, and quickly return The podium.

2. The waiter pours ice water

1) Stand on the right side of the guest;

2) Gently pick up the water glass with your left hand;

3) Pour water into the middle of the glass to show respect for the guests;

4) Pour the water eight-tenths full;

5) Gently place the guest’s right hand side.

3. The waiter in the hall listens to the appetizer drink order: asks the guest for pre-dinner drinks and repeats the name of the drink ordered by the guest.

4. Place the order

1) Take the "order menu" (in triplicate), fill in the table number, number of people, and waiter's name;

2) First The order is a new order, represented by "N";

3) Fill in the name and quantity of the drink;

4) Submit the order menu to the cashier and have the cashier sign it;

5) Give the first coupon to the cashier;

6) Take the second and third coupons to the bar to get drinks.

5. Serve pre-dinner drinks

1) Hold the tray with your left hand and serve with your right hand;

2) Stand on the right side of the guest and pour the wine into the glass .

6. Listen to the order

1) Approach the guest, smile, make eye contact with the guest, and stand on the right side of the guest;

2) Listen carefully Guests order dishes first, female first, then male, clockwise;

3) Repeat what the guest ordered, and after getting approval from the guest, go backwards and leave.

7. Serve bread and butter

1) Put the bread into the bread basket and put the butter (2 pieces per person) on the butter dish lined with floral paper;

2) Stand on the right side of the guest and place the bread basket and butter in front of the guest's butter plate.

8. Take orders

1) Write the customer’s order on the “order menu”;

2) Submit it to the cashier, and the cashier The order must be signed by the clerk;

3) The order menu should be submitted in triplicate. The first copy should be submitted to the counter, the second copy should be submitted to the kitchen, and the third copy should be submitted to the waiter.

9. Adjust tableware according to the dishes

9.1 Check the dishes on the menu and prepare the necessary utensils, such as whether you need to burn the car;

9.2 Arrange the required tableware according to the guest's ordering requirements;

9.3 Place the salad fork on the left side of the main fork, the salad knife on the right side of the main knife, and the soup soup on the right side of the salad knife.

10. Serve dishes according to the guests’ dining rhythm. Appetizer, soup, salad, main course, dessert

11. Service during the banquet

11. 1. Service and dressing

1) Stand on the left side of the guest;

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2) Pour the sauce on top of the guest's salad and let the sauce flow down;

3) Ask the guest if they are satisfied without leaving the sauce on the guest's table;

4) Walk backward away from the table.

11.2 Add wine: Keep adding wine, and the wine in the water glass or wine glass should not be less than 1/3;

11.3 Replace the ashtray: There should be no more than two cigarette butts in the ashtray, or There are a lot of debris in the ashtray

1) Drag the tray with your left hand and place a clean ashtray on the tray;

2) Stand on the right side of the guest and put the clean ashtray with your right hand On top of the dirty ashtray;

3) Pick up both ashtrays onto the tray at the same time, and place the clean ashtray back on the countertop.

11.4 The main course is completed

1) Stand on the right side of the guest and remove the guest’s main course plate, bread basket, soy sauce plate, etc.;

2) Use dessert plates and napkins to clear the table.

12. Serve desserts

1) Stand on the right side of the guest;

2) Place the dessert fork on the left hand side of the guest and the dessert on the right hand side. Move an inch away from the table;

3) Take the dessert from the cold dish;

4) Serve with your right hand;

5) Take two steps back and leave .

13. Serve coffee or tea

1) Put 2 packs of low sugar, 4 packs of coffee crystal sugar, and 6 packs of white sugar in the sugar cup; pour 1/2 milk in the milk cup; < /p>

2) Place the sugar cup and milk cup in the middle of the dining table;

3) Hold the coffee bottom plate in your right hand, put the coffee cup on it, put the teaspoon flat in front of the coffee cup, and start from the guest’s right hand Place the side between the guest's hands;

4) Fill the teapot/coffee pot 2/3 full for the guest, and place the pot on the right side of the guest. The spout should not face the guest, but should face outwards.

14. Checkout

15. See off guests

1) Pull out chairs for guests;

2) Say goodbye to guests and welcome them Guests come again.

C. Attendance system

1. All personnel should insist on coming to work on time.

2. Call the roll call as a group when going to work.

3. The foreman is responsible for roll call registration, registering those who did not show up, asking them why they did not show up, and writing them down in the registration book according to reasons such as illness, personal leave, lateness, etc.

4. If you are unable to go to work due to illness, you should write a leave application form and obtain approval from the person in charge before you can apply for leave, and send the leave application form to the foreman for registration.

5. Anyone who fails to come to work without asking for leave or without approval will be treated as a miner.

6. This system is supervised and implemented by leaders.

7. We hope everyone will abide by and supervise each other.

E. Dormitory management system

1. The company provides employee dormitories on the condition that the current residents are still serving the company. If an employee resigns (including voluntary resignation, dismissal, or severance), the right to use the house will be terminated. At that time, the employee shall move out of the dormitory and return the keys to the dormitory from the date of resignation. There will be a dormitory administrator.

2. The dormitory leader is responsible for cleaning, keeping tidy, maintaining order, and managing water, electricity, gas, telephone bills, and portals.

3. The existing appliances and equipment in the dormitory (such as televisions, water heaters, beds, etc.) are handed over to the employees in good condition. If there is malicious damage, the administrator will consider replacing them with current residents at their discretion. Pay the maintenance fee or compensation fee and report it to the person in charge of the administrative department. Take care of public property according to the seriousness of the case. All items in the dormitory must not be maliciously damaged;

4. When leaving the dormitory, check whether the water and electricity are turned off. Well, avoid unnecessary waste and danger;

5. Lock the door when entering and exiting, and do a good job in preventing theft;

6. Clean the sanitation regularly, everyone agrees Maintain cleanliness in the dormitory;

7. Obey the management, dispatch and supervision of the administrator;

8. No prohibited or flammable dangerous items shall be stored indoors;

< p>9. Be sure to close the gas valve after using it;

10. Employees who go out at night should return at 23:00 at the latest. Otherwise, they should report to the administrator. They are not allowed to stay outside without authorization. They must do so when friends come to visit. Leave before 23:00 and are not allowed to stay with outsiders without permission;

11. Employees are not allowed to drink, gamble or have other bad behaviors in the dormitory;

12. Watch TV at night and open and close the door The other actions should be done as quietly as possible so as not to disturb others' rest.

Everyone staying in the dormitory must comply with the above regulations.

G. Bar management system

1. Hygiene and cleanliness, no dust or stains on the bar surface, no dust on the wine rack, no debris on the carpet, and no water in guest cups, tea sets and other utensils stains. Spare parts should be arranged neatly, items in drawers should be classified, and personal items should not be stored.

2. Deliver goods from the warehouse in a timely manner and replenish items for sale to ensure business needs.

3. Smile and greet guests proactively when meeting them.

4. Clean the cups used by guests in a timely manner so that there are no water stains on the cups and disinfect them. Reported damage and warranty minor faults.

5. The business day report is accurate and the accounts are consistent.

6. Be familiar with the equipment in the bar, and ensure that the lighting equipment and items in the bar are used and repaired within 2 hours if damaged, and major faults are repaired within 24 hours.

7. After business is over, take stock, lock the spare cabinets, and turn off relevant electrical equipment.

8. Answer the call, "Hello, world. Please tell me if there is anything in space." Listen carefully and take notes.

9. Items in the bar are not allowed to be borrowed.

10. Responsible for storing guests’ valuables.

11. Save costs and avoid waste (guest items such as napkins are not allowed to be taken without permission). < /p>

2. Food seasonings must be stored on shelves in a good, clean and hygienic environment.

3. Rotten, spoiled raw materials and toxic and hazardous items are not allowed to be stored in the warehouse

< p>4. The raw materials in the warehouse must follow the "first in, first out" principle and eliminate expired products and "three-no" products

5. The warehouse should be kept dry and clean, with good ventilation conditions and complete anti-rodent facilities.

6. Carry out security work such as anti-theft.

7. The work of warehouse managers is supervised by the person in charge of the restaurant. The person in charge of the distribution center can also require the warehouse management of each store according to work needs. Personnel assist in related work and comprehensive allocation of items, and the person in charge of the restaurant needs to support and cooperate with such work.

8. On the evening of the 30th of every month, warehouse managers must take stock of the warehouse in accordance with the requirements of the financial department.

F. Hygiene management system

Hygiene management includes three aspects: personal hygiene management, hygiene management of items and equipment, and food hygiene management.

1. Items, facilities and equipment must have smooth, bright surfaces, no odor, no damage, no scratches, and be placed neatly and orderly. Otherwise, penalties will be imposed based on the severity of the case and the impact caused.

2. Disinfection measures for tableware, cups and other utensils

(1) All tableware, cups and other utensils must be disinfected after washing.

(2). The disinfection procedure strictly follows the system of "one wash, two brushes, three flushes, four disinfections, and five cleanings".

(3) When using disinfectant for disinfection, the ratio is 1:200.

3. For periodic sanitary cleaning work, if a sanitary blind spot is not cleaned at the expiration date, a penalty of 10 yuan will be given, which affects the consumption of the guest or if the guest raises the issue, the responsible department will be punished as appropriate. Warning or negligent punishment by the responsible person.

4. Minor hygiene problems such as lint, floating dust, water stains, paper scraps, etc. will be punished with a penalty of 10-5 yuan each.

5. Dust accumulation, stains, oil stains, large debris, hair, wrinkles and other sanitary problems will be punished with a penalty of 5-20 yuan for each place.

6. Environmental sanitation problems such as dirt, foreign matter, cracks, damage, irregular placement, misalignment, falling off or missing items, odor, etc. will result in a penalty of 10-20 yuan for each location

The process of getting off and leaving the bar

Open the bar

1. Change clothes and start work 15 minutes early.

2. Open all containers and check the goods.

3. Hygiene in clean areas.

4． Check whether the ice machine, refrigerator, draft beer machine, etc. are operating normally and whether the beer is fresh.

5. Check whether cups and utensils are sufficient, clean and bright.

6． Collect the items on the requisition form filled out yesterday, clean them and put them into the corresponding refrigerators and containers.

7. All types of drinks are displayed in standard displays.

8． Prepare various decorations, dairy products, sugar drinks, snacks and other items and place them reasonably for easy operation.

9． Produce various types of wine according to standard methods and coordination, and provide wine service.

10: Keep the area clean and well-stocked with drinks at all times upon seeing the order.

Collect it

1. Collect all the cups, clean them, put them into the tubes and count them correctly.

2. Check if knives, coffee spoons, etc. are missing.

3. Clean up and inventory beer, soft drinks, etc.

4． Ensure the safe storage of foreign wine and accurate inventory.

5. Check and adjust the refrigerator temperature to ensure safe storage of alcohol.

6． Clean wine racks, cup holders, and lock all wine cabinets, containers, refrigerators, etc.

7. Place fruits and other items into corresponding containers and refrigerators due to their different textures.

8． Fill out daily reports, pick up orders and reconcile drinks.

9． Beat the leftover beer from the draft beer machine to prevent it from spoiling.

10． Remove junk.

11. Turn off all power and water sources except refrigerators and ice machines.

12． After returning the reports, documents, and keys correctly, clock out and clock out.