On bar management in catering industry.

1) Under the leadership of the floor manager, be responsible for arranging the use and maintenance of bar equipment, handling problems in time and reporting for repair, so that the equipment is always in good condition;

(2) strengthen accounting, understand the inventory situation and market conditions, and prepare daily reports and monthly inventory tables;

(3) Work in a civilized way, stick to the post and properly keep the documents and bills;

(4) Strictly keep the company's financial secrets, and shall not provide or disclose the company's financial information and business secrets to the outside world or other personnel without the permission of the person in charge of the unit;

(5) Under the leadership of the floor manager, be responsible for the business collection of the restaurant and accept the business guidance and supervision of the company's financial personnel;

(6) Strictly abide by the operating procedures of the rules and regulations of this restaurant, collect money correctly, skillfully and quickly, and carefully distinguish the authenticity of the money, and the counterfeit money shall be borne by itself;

(7) Receive every customer politely, and insist on singing "Receiving and Paying" when collecting money to avoid mistakes in collecting money. Signing, returning, discounting and voiding must be signed by management personnel;

(8) Accurately collect cash from guests, issue invoices correctly, make no mistakes, and properly keep the petty cash, collection tools and income. It is strictly forbidden to take cash, embezzle and misappropriate public funds;

(9) Strictly perform financial procedures, carefully settle accounts before payment, check the payment, and make daily reports;

(10) Keep all customer receipts of the day and don't lose them. Lost, a fine of 200 yuan/Zhang;

(1 1) Give the long money to the company, and compensate the short money according to the facts. If you find the behavior of billing, you will be fired immediately.

(12) Make records outside the daily report every day, including the number of tables, the number of people, the number of banquets (more than 3 tables) and the amount, the sales volume of each dish, the number of returns and the reasons.