Do it for the first time, director. How to draw up a good bar management system?

the bar staff should go to work on time every day, and the department head must be informed in advance of any personal leave or sick leave (the personal leave should be deducted for two days, and the sick leave should be certified by the municipal hospital. On the day of deduction, the absenteeism for three days without reason should be deducted, and the employees who leave work for three days a month will be automatically resigned. After deducting the full-month salary, the deposit will not be returned to the bar staff. When they go to work, they should wear uniform and clean clothes, wear the work number plate, and individuals should have good hygiene habits. Offenders will deduct the bar staff in 2 yuan from the regular meeting before the start of work on time, accept and obey the work arrangement of the supervisor, and obey before complaining. Offenders will deduct the bar staff from the bar before the opening of business in 2 yuan, and all kinds of drinks will be placed neatly and orderly, and the cups and utensils will be wiped clean and shiny, and the table top will be free of dust, water stains and oil stains. Offenders will deduct the bar staff from the business in 2 yuan to maintain good working conditions. In order to ensure the quick production, high quality, courteous and considerate connection with the front desk service personnel, and make customers satisfied, the 2 yuan bar staff shall not automatically use the bar and the drinks, food and other items of the guests, and all the bar products must be distributed according to the order. If there are special circumstances, please ask the responsible supervisor in time. After the approval of the relevant person in charge, 2 yuan bar staff should not leave their posts without authorization, and they should not chat or play with other department staff, so as not to affect the work offenders' deduction. 2 yuan, head of the bar, should lead the bar staff, clean up the bar hygiene, count the drinks and articles at the bar, keep account records, check them correctly, and transmit the information to relevant departments in time, so as to apply for purchase the next day. Offenders will be deducted 2-5 yuan. Bar bar management system: 1. The bar staff must abide by the rules and regulations of the store, completely obey the work arrangement and supervision of the bar director, and all benefits will be based on the interests of the store to create first-class products and quality services. All staff at the bar must abide by the commuting time system, so as not to be late, not to leave early, to go to work 1 minutes in advance, and to make preparations for the shift. 3 The staff leaving the bar and all other personnel irrelevant to work are not allowed to enter the bar during business hours, and the bar staff must be dressed before entering. 4 When all the staff at the bar are on duty, they must maintain a clean and generous image and a dignified trembling posture, and they are required to be full of energy and smile to meet people, put an end to all indecent behaviors and bad habits, and it is strictly forbidden to smoke and eat in the bar, and it is strictly forbidden to chat and play with other departments during business hours, which will affect their work. Offenders will be deducted from attendance and all welfare benefits in that month, and those who are serious will be dismissed immediately. Pay attention to the hygiene of the bar at all times, and keep the inside of the bar clean. The cleaning of food and utensils at the bar should meet the requirements of the Ministry of Health for food. If you don't do it as required, you will be punished for working overtime for one day if you find that the cup is not clean. 6. The head waiter and foreman are responsible for the quality of products on duty, and strictly supervise them according to the working procedures of the island. The bar staff must obey the leadership and command when making products. If the customers always ask for products to be returned because of the quality, they must investigate the reasons, investigate the responsibility of the producers or foreman, and punish them according to the situation. 7. Strictly control the cost of bar, put an end to all useless waste, rationally allocate materials, and insist on alternating old and new fruit materials. Everyone should use old, stale and extremely old fruit materials to make products first.

In addition, the quality of fruit materials should be strictly controlled when receiving, and it is insisted that poor quality fruits and materials should not be used to make products. 8. Handle the bar utensils with care. In the process of cleaning and placing, those who have no intention of saboteurs must hold the foreman or the director of the bar in time. Those who hide it will be fired immediately once they are found out, and the salary and deposit of the month will be deducted. If they shield each other, they will be severely punished in addition to joint compensation. The bar staff should unite and actively cooperate, constantly improve their technical level, improve work efficiency, make the best products at the fastest speed, and try their best to make every guest happy and return home with satisfaction. 1 All the staff at the bar should carry out their duties and responsibilities, and make clear their respective jobs. The assignment of the head foreman must be carried out seriously and quickly, and the foreman should play a good leading role and implement the handover system. The problems in your class and the requests and opinions put forward by the guests should be handled and registered in time, and reflected to the director. Those who fail to hold the problems in their class truthfully or obey the work arrangement will be dismissed immediately in serious cases.

1 You must smile when you go to work, and greet guests when you meet them.

2 the conversation between colleagues should not be too loud.

3 when making products, the movements are elegant, and it is not allowed to exaggerate excessively. When taking things, handle them with care.

4 when you have nothing to do, you must stand in the bar according to the standing posture required by the employee manual, and you are not allowed to chat with colleagues.