Bar staff job responsibilities

Job Responsibilities of Bar Staff

In the era of continuous progress, everyone gradually realizes the importance of job responsibilities. Formulating job responsibilities will help improve work efficiency and work quality. There are many things to note when formulating job responsibilities. Are you sure you know how to write them down? The following are the job responsibilities of bar staff that I have compiled. You are welcome to share them.

Job Responsibilities of Bar Staff 1

1. Conduct regular meetings before the start of the shift to understand the attendance status of employees, check the appearance of waiters, arrange the work tasks for the day, and arrange the work positions according to the superiors Arrange waiters to take up their duties.

2. Check the tables, stools, chairs and table furnishings in the area under your control, whether the required supplies and utensils are sufficient, and whether there are any problems with electrical equipment and lighting.

3. Supervise employees to improve hygiene and conduct overall inspections, pay attention to cleaning up blind spots, and assign subordinates to do a good job if any unqualified areas are found.

4. Check the number of items and utensils, arrange cleaning and replenishment.

5. Appease the work mood of waiters, handle problems that arise between waiters and at work, and report to the manager in a timely manner if the situation is serious.

6. Check the work and service procedures of waiters, supervise employees' service attitude, work effectiveness, appearance, work discipline, service standards, etc. at any time, solve and correct problems in a timely manner, and report to superiors.

7. Gradually complete the house closing work (as long as it never affects the guests), do a good job of inventory and replenishing items, etc., and supervise the sanitation work.

8. Make a good record of the day's work, fill in the handover, and summarize the work of the shift after the shift starts, and comment on and correct relevant problems and events that occurred.

9. Carry out safety inspections after closing and pay attention to fire hazards. Job Responsibilities of Bar Staff 2

(1) Formulate bar business goals and plans. All business details are based on profit as the ultimate goal.

(2) Participate in the formulation of all menus and beverages, and make the final decision on all menus and beverages.

(3) Participate in the formulation and decision-making of all promotional drinks and menus, and arrange all promotional activities.

(4) Responsible for the staffing of the bar and arranging recruitment work.

(5) Develop work disciplines and rules and regulations for the bar.

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

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

(8) Mobilize and arrange the work of management personnel as needed.

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

(10) Develop training plans, arrange training content, and train employees’ business knowledge.

(11) Evaluate employees based on their work performance, promote outstanding employees, and implement various rules and disciplines.

(12) Check the daily work of each department.

(13) Control the cost of drinks and food, prevent waste, reduce losses, strictly prevent theft, increase revenue and reduce expenditure.

(14) Handle customer complaints and mediate employee disputes.

(15) Formulate lists of various drinks and food, as well as product leaflets, in order to check the production and inventory status.

(16) Develop various employee forms to check and record employee attendance and work performance.

(17) Familiar with the normal operations of the kitchen and bar and the production, service procedures and prices of food and drinks.

(18) Formulate formulas and sales standards for various foods and drinks.

(19) Order tableware and utensils for various types of food and drinks.

(20) Solve various practical problems of employees, such as: overtime dining, leisure activities, etc.

(21) Communicate with bosses and subordinates. Communicate the company's policy intentions downwards and reflect business conditions and employee conditions upwards.

(22) Complete monthly business quota and work report.

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

(24) Review, sign and approve beverage and food delivery orders, engineering maintenance and pick-up orders. Job Responsibilities of Bar Staff 3

1. Earnestly complete the tasks assigned by superiors and put guests first.

2． Carry out the work assignments assigned by the supervisor specifically and operate according to the specifications.

3. Provide specific services to all guests, such as serving tea, clearing the table, serving drinks, etc.

4． Unless there are other work assignments from superiors, you must stick to your job.

5. Pay attention to the cleanliness of yourself and your workplace.

6. Keep your appearance and appearance neat and pay attention to personal hygiene.

7. Carefully do the preparations and finishing work before the opening.

8. Observe the guest's situation carefully and provide required services in a timely manner.

9． Actively participate in training and continuously improve professional standards.

10. Obey the work arrangements and transfers of superiors, and obey first and then appeal.

11. Be clear about the daily special introduction and evaluation list (collection of cards).

12. Have a deep understanding of food and diet, work in accordance with business policies, and perform service work in accordance with prescribed service procedures.

13． Hospitality and attention to the needs of customers are required to keep the tables and chairs in the restaurant clean and orderly at all times, and food or drinks are delivered to the guests' tables accurately.

14. When guests complain, they should be reported to superiors immediately for handling.

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

16. According to actual needs, prepare meals before meals, prepare sauces and replenish restaurant utensils and other utensils on the workbench.

17． Polish tableware and always keep the restaurant environment and utensils clean and tidy to ensure they meet hygienic standards. Carry out various market opening tasks according to the operating procedures and rules set by the restaurant.

18. Regardless of division of labor, fully cooperate with colleagues at all levels to provide customers with good services and complete reception tasks quickly and well.

19. Enthusiastic in mentoring new waiters.

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

21. When serving during the banquet, pay attention to adding drinks, changing tableware and ashtrays, taking the initiative to light cigarettes for the guests, following the dishes, and handing the menus to the foreman or director when the guests check out.

22． When working, you must concentrate, control your emotions, and maintain a good attitude to serve customers; do not gather a few people together to chat, which may affect your work and image.

23． Comply with the rules and regulations established by the restaurant and complete other tasks assigned by superiors. Bar Staff Job Responsibilities 4

1. Every day when you go to work, you should check whether your personal appearance is clean and tidy and whether you have brought all the utensils needed for work, such as: pens, lighters, bottle openers, notebooks, and drink orders. (Cash cannot be brought into the business premises).

2. You must attend the pre-shift meeting at the designated time and place before going to work every day, and you are not allowed to be late.

3. Obey the work arrangements of superiors and prepare preparatory measures before starting work according to the designated work scope every day.

4. When there are guests on duty, take the initiative to ask and provide services.

5. When on duty, patrol each table frequently, pay attention to the consumption situation of each table and the services requested by the guests, collect empty bottles, dirty cups, plates and other things, and report to the customer at any time. Providing promotional services to customers.

6. If you see guests quarreling or having emergencies, you should immediately notify the supervisor. It is forbidden to quarrel or argue with guests at work (even if you think you are right). You should take the initiative to find a superior to resolve the issue.

7. Do a good job in sanitation of the area before leaving get off work, clean the dirty cups and utensils to the cup washing room, and check whether there are dice and other utensils on the floor. If there are any, take the initiative to pick them up and put the clean cups away. Place utensils in the furniture cabinet and lock them.

8. Check all supplies and utensils before leaving get off work, place them in designated places and lock them.

9. If you encounter a guest who is looking for the manager or boss, you should ask the guest for his or her name and unit. You are not allowed to go directly to the manager or boss, and you are not allowed to answer whether the manager or boss is there.

10. Obey the superior’s division of labor, and obey first and then appeal.

11. Strictly abide by the company's rules and regulations. ;