Bartender's job responsibilities

Job responsibilities of the bartender (General 1 1)

With the gradual development of society, more and more places are exposed to job responsibilities. Job responsibilities can clarify what everyone's job responsibilities are, what kind of work they should undertake, what kind of responsibilities they should undertake, how to do better, what they should not do, and so on. I believe many friends are very upset about formulating job responsibilities. The following are the duties of the bar staff (generally 1 1) for reference only. Let's have a look.

Job responsibilities of the bar staff 1 1, responsible for the day's inventory, making the daily report and drawing up the loan note, asking the manager to sign for confirmation, and responsible for all the pre-meal preparations in the bar.

2. Be responsible for going to the bar room to get enough wine for the bar.

3. Accept drinks orders and prepare drinks reservations for restaurant guests.

4. Be responsible for properly keeping the alcohol and tobacco stored by the guests in the bar.

5. Be responsible for wiping all glassware and service utensils at the bar.

6, maintain the equipment in the bar, if there is any damage, timely repair.

7. Remind the waiter to actively promote drinks to the guests. If expired drinks are found in North Korea, they should report to the manager or warehouse in time and stop selling.

8. Save all drinks orders and submit them to the Finance Department for verification.

9. Master the service knowledge of various wines and constantly innovate varieties (such as special drinks and drinks). ) and do a good job in promotion.

Job responsibilities of bar staff 2 1. Do a good job in regional sanitation within the specified time, and check whether all the equipment in the bar is running normally.

2. Check the number of drinks left in the business room one day before class, and replenish the supply as needed.

3. Be familiar with the source, brand and origin of all drinks in the bar, and know their tastes, storage methods, drinking methods and cocktail preparation methods.

4, always pay attention to the cleanliness of all appliances in the bar, must ensure that clean, no damage, no stains.

5. Ensure the rapidity, accuracy and high quality of products.

6. The front desk should actively communicate with customers and maintain a good relationship, and try to be familiar with personal information such as customers' names and preferences, so as to serve customers more thoughtfully.

7. Strictly implement the requirements of delivery according to documents, and put an end to the mistakes in delivery of drinks.

8. Front desk bar staff must ensure the high quality of fancy bartending to enhance the business atmosphere.

9. Before coming off work, carefully count (Panyu statistics) the remaining quantity of drinks in the business office that day and make records (inventory), and propose the quantity of drinks purchased (purchased) the next day according to the business forecast. And clean the bar, and you can get off work when everything returns to normal.

Bartender's Job Duties 3 Duties 1: Duties of a coffee shop waiter.

1, consciously abide by the rules and regulations of the coffee shop and obey the arrangement.

2, generous appearance, neat dress, polite, warm and thoughtful service.

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

4. Complete the replacement of tableware.

5. Strictly abide by the service procedures of the coffee shop.

6. Be familiar with the dishes, prices and features provided by the coffee shop.

7. Do a good job of closing and turning the platform to improve the utilization rate of EMU.

8, do a good job of finishing touches, do a good job of fire prevention and theft prevention.

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

Responsibility 2: The job responsibilities of the coffee shop waiter

1. Perform the work of the coffee shop foreman, be responsible for and report to him.

2. Understand the service process of buffet breakfast and dinner in coffee shop, and be able to serve customers in strict accordance with the service process and regulations.

3. Keep the coffee shop clean and tidy, ensure that the tableware and cloth are clean and intact, and prepare all kinds of materials and supplies.

4. Do a good job in the handover of the early, middle and late shifts to ensure that it is correct.

management system

5. Answer the guest's questions, collect the guest's opinions and report to the foreman in time.

6, understand the knowledge of western food, and have a certain understanding of western food west point, understand the simple production method.

7. Set the stage according to the specified workflow and service procedures to serve the guests.

Responsibility 3: The job responsibilities of the coffee shop waiter

1, accept the work arrangement of the foreman or superior.

2. Get ready before meals.

3. Keep the floor, booth, service desk and tableware clean and hygienic. Daily cleaning and maintenance of coffee shop furniture, facilities, equipment and materials.

4. According to the working standards, set up the stage, dismantle the stage, replace the ashtray, clean the tableware, clean the room and provide catering services for the guests.

5. Pay attention to the habits and requirements of guests, provide services accurately and quickly, and maintain good relations with guests.

6, check the food quality, found that the problem report in time.

7, pay attention to understand the guest's opinions and requirements, and timely report feedback to the leadership.

8. Help guests make bills and settle accounts.

9. Complete tasks assigned by superiors.

Job responsibilities of bar staff. Strictly implement the company's rules and regulations and go to work with neat and clean light makeup every day; Self-check gfd and enter the working state with full enthusiasm;

2. Do a good job of cleaning the articles and appliances in the water bar every day. After the guests leave, take back the cups and ashtrays in time. After cleaning, put the cup into the disinfection cabinet in time, and put the ashtray back on the desktop after cleaning.

3. Wipe and reasonably place the displayed items every day, and ensure that they are clean and dust-free after being neatly placed;

4. Obey the work arrangement and instructions of the superior leader and report to the leader in advance;

5. Have good manners and greet leaders and colleagues actively every day;

6. When the customer is seated, send drinks or fruit bowls and tea in time;

7. When the customer leaves, tidy up the tables and chairs and used items in time, keep the room in the best condition and welcome new customers;

8. In the absence of customers, wipe the items in the bar area with a towel to ensure that the bar is clean and tidy;

9. When no customers arrive, check whether the indoor items are neatly arranged, intact and in good sanitary condition;

10. Check the inventory of food in the water bar, and report to the resident supervisor in time when the inventory is insufficient;

1 1. Clean up the used utensils and appliances in the water bar before going to work every day. After cleaning, put them back in place. Dry the used towels, and don't leave them lying around.

13. Keep the workplace clean and tidy, dispose of garbage bags before leaving and put them in the garbage dump to avoid breeding mosquitoes;

Job responsibilities of bar staff 5 1. Dress in accordance with the regulations, and work in a standardized, neat, clean and light makeup manner;

2. Be familiar with the overall situation of the sales center;

3. Master the necessary manners, manners and manners;

4. When no customers come to the sales center, check whether the indoor items are clean, intact and hygienic;

5. When customers watch on the edge of the sand table, deliver drinks and coffee in time;

6. Customers sit down and send fruit bowls or candy and drinks;

7. When the customer leaves, arrange the tables and chairs and used items made by the customer in time to ensure that the customer is greeted indoors in the best state;

8. In the absence of customers, wipe the items in the bar area with a towel to ensure that the bar is clean and tidy.

9, check the health status of the sales center, such as poor health, timely notify the cleaning staff to clean;

10 to ensure that all drinks produced by the water bar are clean, hygienic and delicious;

1 1. Check the inventory of food in the water bar, and report to the resident supervisor in time when the inventory is insufficient;

12. Count the daily food consumption and make the food purchase application for the next day.

Job responsibilities of bar staff. Provide accurate, fast and courteous service for guests with good gfd and full mental state.

1. Check the usage of drinking fountains, electric kettles and other facilities every day.

2. Put all the items in the responsibility area in order, fill them and put them away.

3. Do a good job of reception in the sales hall and provide tea and other services for the guests.

4. Do a good job in regional health.

5. Master the service functions of this department and other departments, and guide the guests to make other consumption.

6. Do a good job in daily work handover.

7. It is forbidden to leave the post, string posts and gather people to chat during work.

8. Strictly abide by other rules and regulations of the company.

9. Be responsible for fire prevention and theft prevention in the responsible area.

Job responsibilities of bar staff. Carry out the daily work of the bar under the leadership of the supervisor.

1. The supervisor is the direct leader of the bartender and is responsible for the daily work arrangement of the whole bar department. Bartender must unconditionally obey the orders given by the supervisor and appeal after any prior obedience.

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.

Second, strictly implement the voucher making system.

1. A computer receipt must be made for all products in duplicate, and the bar should receive a white bill, which must be signed by the wine drinker.

2. If you receive questionable or unclear documents, you should contact the orderer in time to clarify the ordered items; If you receive documents that you can't produce, you should inform the supervisor in time and solve them properly.

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 copy by mistake. If you take the wrong copy, you should be responsible and send the wine again.

4. We must check and summarize the daily computer receipts.

Third, strictly implement the post operation norms and health operation standards.

1, post operation specification is the guarantee of the normal operation of the bar, but also the guarantee of product quality, which must be strictly observed.

2. Strict hygienic operation standards are the premise of product quality.

1) Boys can't tie their hair, but girls should tie their hair tightly. They are not allowed to have weird hairstyles, wear exaggerated ornaments, leave no nails and beards, keep their collars and sleeves clean, and use hair gel to prevent hair from falling into the product. Wash your hair and bathe frequently and maintain personal hygiene.

2) Pay attention to hygiene when cutting raw fruits, ornaments or making fruit bowls.

3) When cutting raw fruits, the buckets for washing apples, grapes and tomatoes should also be changed from time to time to keep the water clean and transparent.

4) Take the cup mouth instead of the cup mouth and the cup bottom. Before production, check the cups for fingerprints or stains.

5) Juicer, felt knife, stick spoon and other electrical appliances. It should be used for washing.

6) Wash your hands at any time. After each product is made, if your hands are dirty, wash your hands immediately before making the second product.

7) Various beverages, ingredients, etc. Wipe clean after use. No residual liquid shall be left, and overnight tea water shall not be used again.

8) Before production, ensure that every material is free from deterioration and mildew, and every kitchenware is clean, so as to ensure that there is no water stain, stain or peculiar smell.

3, daily small sweep, weekly big sweep.

1) Keep the floor clean every day, clean and mop the floor in time, keep the table and bar clean at any time, and open and scrub the wine rack and showcase once a day without dust and stains.

2) All kinds of cups and utensils should be classified and stored, kept clean, free from stains and fingerprints, dry and bright, and the padding cloth should be kept clean.

3) Clean the refrigerator and freezer at any time without peculiar smell, and dry the sewage in time.

4) Clean the fruit room every day, clean the ground and operation desk every night, and clean the knives.

5) Clean all the bar staff every Monday, and the supervisors of each floor are responsible for supervising, thoroughly cleaning and keeping all the equipment, utensils, cups and drinks in their work area, and cleaning up dead corners.

6) De-ice refrigerators and freezers regularly, check frozen expired and deteriorated beverages at any time, and clean up or report the ingredients in time.

7) Use cups and rags respectively. Wash the used cup cloths and rags every day, dry them, fold them and store them in designated places. (brooms, mops, ice shovels and other items must be placed in designated places)

Four, in strict accordance with the standard wine spectrum and production specifications, fast, exquisite and delicious production.

1, the standard bar chart is formulated by the bar manager according to the comprehensive factors such as the company's business strategy, the level of consumers, the cost of drinks, etc. It is an important basis for bar staff to prepare drinks, etc., and shall not be changed, increased or reduced without authorization.

2. The product specification is the stipulation of the production mode of various samples such as beverages, and it is an important link of product quality. Products such as beverages must be produced in strict accordance with the product specifications formulated by the company.

3. Fast, exquisite and delicious production is a skill that every qualified bartender must master and be skilled.

1) Fast: Everything should be done quickly and cleanly, and the time from receiving orders to production should not exceed three minutes. Finished beer, etc. It won't take more than a minute.

2) Exquisite: Make it in strict accordance with the cup, making method and decoration specified in the standard wine spectrum to achieve a delicate and beautiful appearance.

3) Delicious: The finished product is prepared in strict accordance with the formula and quantity specified in the wine spectrum, which will achieve the required exquisite taste.

4) Emphasis: Everyone must understand that every company has its own system. No matter how extensive you have learned before, you must make drinks in strict accordance with the company's drinks and other formulas. This is very important and every employee must keep it in mind.

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 the inventory form carefully and sign it.

2. Daily opening must be counted (check whether the quantity of drinks is consistent with yesterday's counting, and report in time if there is any discrepancy; if it exceeds 2 1: 00, it will not be recognized), closing must be counted, and an inventory table should be made. If there is any discrepancy, find out the reason in time, and be cheated if there is no reason.

3. The inventory table must be carefully and repeatedly checked. If mistakes are found, the responsibility of the person filling in the form will be investigated.

4. The supervisor has the right to check the liquor inventory of each bar at any time, and the bar staff must cooperate with the inspection unconditionally, and report to the supervisor in time if there are special reasons.

5. Picking is closely related to inventory.

1) After the closing of business every day, the bar must record the quantity of drinks picked, sold and left on the sales report.

2) Each bar should issue a picking list accurately and reasonably according to the daily business volume of the bar, based on the standard inventory and combined with the bar's own situation. Don't take more goods, resulting in nowhere to store or less goods, resulting in insufficient supply.

3) Before opening the bar every day, you must pick up the goods according to the order, report the problems in time, and make an inventory table after verification.

6. Emphasize that the inventory must be consistent with the inventory table. If it is out of stock, write an O or a long slash, and there can be no irregularities such as negative numbers.

Six, pay attention to cost control, put an end to waste.

1, in strict accordance with the standard wine spectrum and production specifications, reasonable materials are used to minimize the cost of the bar.

1) Fruit bowls must be produced according to the corresponding standards.

2) Giger must be used when making foreign wine or cocktails. Don't judge wine by feeling.

2. Open supplementary drinks every day. You should take out the drinks inside and replenish the new drinks. If drinks go bad, expire or freeze for human reasons, you will be responsible for it and accept the punishment.

3. Fruits such as lemons and fruits that are not used that day should be sealed with plastic wrap and used the next day. It is forbidden to throw them about.

4. Pay special attention to saving when cutting raw fruit in the fruit room. All kinds of fruits should be stored according to their different habits. If it is caused by human factors, it is necessary to be responsible for it and accept punishment.

5. Be especially careful when handling and using cups and utensils to prevent man-made damage. Save water and paper, and try to save everything in the company.

6. A good sense of economy is the basic element of becoming a qualified bartender.

Job responsibilities of bar staff 8 1. Earnestly complete the tasks assigned by superiors, and make the guests supreme.

2. The specific implementation of the boss's work assignment, according to the standard operation.

Provide specific services for all guests, such as opening tea, clearing the table and providing drinks.

4. In addition to other tasks assigned by superiors, we should stick to our jobs.

5. Pay attention to the neatness of yourself and your work.

6. Keep gfd clean and tidy, and pay attention to personal hygiene.

7. Carefully prepare and complete the work before the opening ceremony.

8. Carefully observe the situation of the guests and provide the required services in time.

9. Actively participate in training, and constantly improve the business level.

10. Obey the work arrangement and transfer of superiors, and obey everything before appealing.

1 1. Know the daily presentation and evaluation list (receiving cards).

12. Have a deep understanding of food and diet, work according to the management policy, and do a good job in service according to the prescribed service procedures.

13. Hospitality and attention to customers' needs need to always keep the tables and chairs in the dining room clean, tidy and accurate, so that food or drinks can be delivered to the guests' tables.

14. When guests complain, they should immediately report to their superiors for handling.

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

16. According to the actual needs, make preparations before meals, prepare sauces, and supplement the dining room utensils and other utensils on the workbench.

17. polish the tableware, and keep the dining room environment and utensils clean and tidy at all times, so that they meet the hygiene standards. Do a good job in opening the market according to the operating procedures and rules formulated by the restaurant.

18. Do not separate the division of labor, fully cooperate with colleagues at all levels, provide good service to customers, and complete the reception task quickly and well.

19. Enthusiastic guidance for new waiters.

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

2 1. Pay attention to adding drinks, changing tableware and ashtrays, lighting cigarettes and following dishes for guests, and give the menu to the foreman or director when the guests check out.

22. Concentrate at work, control emotions, and maintain a good attitude to serve guests; Don't let a few people get together to chat, it will affect the work and image.

23. Abide by the rules and regulations formulated by the restaurant and complete other work assigned by the superior.

Bartender's Job Responsibilities 9 Job Contents:

1, can make coffee and some tea, and has relevant experience.

2. Be responsible for the daily preparation and cleaning of the bar, and replenish the bar materials (consumables) in time.

3. Salon course services (providing coffee, refreshments and reception services for guests), providing drinks and tea services for visiting guests.

Job requirements:

Good facial features, good image and temperament, girls 160 or more, boys 170 or more. Warm, cheerful and generous, strong sense of service.

Barman's Job Responsibilities 10 Job Contents:

1, responsible for the management of environmental sanitation, equipment, food and other materials in the water bar, and actively provide customers with fresh fruits, drinks and light meals in time;

2. Visit the waiting area of the hospital from time to time to ensure timely service and plate recycling for customers;

3. Make reasonable application and purchase plans and improve account records;

4. Check and count items regularly to control costs and reduce losses;

5. Complete other tasks assigned by superior leaders.

Qualifications:

1, familiar with the basic skills of drinks and snacks;

2. Master service etiquette and communication skills;

3. Good image and temperament, strong communication skills, affinity and service awareness;

4. One year or more service experience in hotels and tea gardens.

Job Responsibilities of Barman 1 1 Job Contents:

1, customer satisfaction

Receive customers warmly and thoughtfully.

Provide refreshments, catering and other services that customers need.

2. Maintenance of customer rest area

Always keep the customer rest area clean and orderly, leaving a positive impression on customers.

Ensure the supply of refreshments in the customer rest area.

Fully understand the use function of various entertainment equipment in the customer rest area and guide customers to use it correctly.

Job requirements:

1, serious and responsible;

2. Good customer service awareness.

3. Working experience as a restaurant waiter is preferred.

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