The main work of the bar staff is as follows:
First of all, under the leadership of the supervisor, carry out the daily work of the bar.
1. The supervisor is the direct leader of the bartender and is responsible for the daily work arrangement of the whole bar department. The bartender must unconditionally obey the order of the supervisor and appeal after obeying the order.
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.
3. The supervisor will announce the work arrangement at the daily pre-shift meeting, and everyone must be clear about his position and scope of work.
Second, strictly implement the voucher making system.
1. All products shall be submitted with a computer receipt in triplicate. The bar should receive the first copy and the third copy should be recycled. The first copy must be signed by the drinker and the third copy must be signed by a single person. Only after the gift list is handed over to the donor for signature can the drink be collected.
2. If you receive documents that are in doubt or unclear, you should contact the single waiter in time to clarify the items you ordered.
You must read the name, unit, quantity, date and the name of the person who ordered the food clearly on the receipt. Don't take the second serving by mistake, and be responsible for sending the drinks again.
4. Daily computer receipts must be checked and summarized to prevent mistakes.
Third, daily small sweep, weekly big sweep.
1, keep the floor clean, clean and mop the floor in time, keep the table and bar clean at any time, open the wine rack and display cabinet and scrub it once a day, and wipe the wine bottles every day without dust and stains.
2, all kinds of cups, porcelain classification storage, keep clean, no stains, no fingerprints, dry and bright, pad cloth to keep clean, glass wipe once a day.
3. Clean the refrigerator, air cabinet and fresh-keeping cabinet, and clean the sealing ring, glass surface and inner wall of the cabinet every day, without peculiar smell or sewage.
4. The fruit rack, floor and operation table in the fruit room should be cleaned every night. All plastic baskets and ice buckets are taken to the cleaning department for cleaning after work, and the knives are wiped clean. Juicer and chopping board are taken to the cleaning department for bleaching and disinfection every day.
5. Take all the cups and utensils at the bar back to the cleaning department for cleaning every Wednesday and Sunday.
6. Every Sunday, the bar should be thoroughly cleaned, and the floor, walls, countertops, all equipment, utensils, cups and drinks in the work area should be thoroughly cleaned and taken care of. The mirror of the display cabinet is polished with glass water to clean up the dead angle.
7, refrigerator, freezer regularly in addition to water, check for frozen, expired, spoiled drinks and ingredients, clean up in time. Use a rag and a rag respectively. After filing every day, wash the used cups and rags, dry them, fold them and store them in designated places.
Fourth, strictly follow the standard wine spectrum.
1, the standard wine list is formulated by the bar manager according to the company's business strategy, the level of consumers, the cost of drinks and other comprehensive factors, which is an important basis for the bar to prepare drinks and shall not be changed, added or reduced without authorization.
2. Product specification is the regulation of various wine production methods and an important link of product quality. We must produce drinks in strict accordance with the product specifications formulated by the company.
3. Fast, exquisite and delicious preparation is a skill that every qualified bartender must master and be skilled.
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. Check whether the quantity of drinks is consistent with yesterday's inventory, and report in time if there is any discrepancy. Check it and make an inventory.
3. The inventory table must be carefully and repeatedly checked. If there are any mistakes, the person who fills in the form will be held accountable and punished.
4. Picking is closely related to inventory.
Intransitive verbs strictly implement and abide by the company's rules and regulations.
1, read the employee training manual carefully to understand and digest.
2. The company's rules and regulations are formulated to ensure the company's operation, the public image of the entertainment service industry, and the equal rights and obligations of all employees of the company. As employees of the company, they should consciously abide by these regulations and faithfully perform their respective obligations.
3. Bar staff must have good quality and self-cultivation, be careful, earnest and calm in their work, be calm, polite and enthusiastic, adhere to the company's principles, dare to expose bad guys and things, do nothing harmful to the company's interests, patiently answer other people's inquiries, dare to admit mistakes, find out the root causes of problems and solve them immediately. Be strict with yourself, constantly improve your business level and strive for perfection, which will also become an important consideration for everyone to be promoted and raised in the future.