Bar operation process.

Making appropriate workflow can improve the efficiency and quality of employees. This information introduces the workflow of bar for your reference.

1. Opening in the morning: the drinks in the bar and the drinks in the warehouse are arranged neatly (including the drinks on the display shelf, pay attention to the beauty of the goods), and the bar is hygienic (there is no garbage in the trash can, the floor is clean, and the tablecloth should not be wiped on the floor);

2. When the market is open, check the availability of tea, sugar cubes, packaged goods and paper;

3. It is forbidden to put empty wine boxes or other items outside the city, which will affect the beauty of the front desk;

4. Distribute drinks according to the quantity specified in the documents, and don't distribute them at will (at your own risk);

5. The wine list should be placed in the designated area (location) for night market accounting (to make it clear to every city);

6. Do a good job in restoring and cleaning the goods (in the wine cellar, in the bar and on the bar plane);

7. Do a good job of hand-over after work, face to face, and bear the consequences if the accounts are unknown;

8. Locking of drinks: The refrigerator and wine warehouse must be locked after work in the afternoon, and the items in each cabinet at the bar should be kept well. For cabinets that need to be locked, all the items inside should be cleaned up when taking over;

9. In the local market, the wine series with large sales volume should be ordered in time to avoid shortage, and the order should be reasonable according to the sales volume, and there should be no product hoarding and backlog;

10. The personnel on duty shall not leave their posts without leave, and be equipped with walkie-talkies before taking up their posts, and keep communication equipment unblocked at any time during work;

1 1. When the goods arrive during the duty period, the bar staff will be responsible for the inspection, and after the inspection, they will hold the delivery note for the manager to sign;

12. If there are any problems that cannot be solved by this department during the duty, please find the manager on duty to solve them;

13. standard for opening stalls at night: items that do not belong to the bar should be disposed of, and personnel from other departments are not allowed to enter or leave the bar without permission;

14. When making accounts in the night market, it is necessary to reflect the daily sales, deposits, deposits, etc. Prepare for replenishment (order) from the accounts;

15. The cashier is responsible for making and paying all the cashier's accounts, so that the responsibility of the department goes to the people;

16. All bottle cap fees provided by suppliers shall be negotiated and signed by the manager for review;

17. If the supplier's price is unstable, the replacement of the supplier must be approved by the manager, and it is not allowed to be replaced at will;

18. Make an inventory table: daily inventory, weekly inventory, monthly inventory-monthly sales statistics;

19. At the end of the month, warehouse inventory should be made, and monthly sales, monthly warehousing and gift registration should be done, and the quantity should be consistent with the goods;

20. Account book: The account book at the bar should be kept in order at any time, and the number should remain unchanged and clear and eye-catching. The manager checks the account books every month to verify the inventory;

2 1. inspection standard: every time the goods arrive, the bartender will personally inspect the goods, and this operation shall not be affected by other work. The bartender will sign the delivery note after checking, and then send it to the manager for signature;

22. Sample wine on the wine rack: use empty bottles and empty packaging boxes to display the same display effect, and constantly innovate and place high-quality drinks in the wine warehouse;

Authority: Do not remove the odd part of the bill without authorization, and do not send drinks and other drinks to others for enjoyment without the approval and signature of the manager;

24. The items in the office cupboard should be neatly arranged, and items unrelated to work should not be put;

25. At the end of the month, the cashier will count the goods (excluding bar drinks);

26 drinks out of the warehouse, the implementation of the first-in first-out system;

27. Cost control: 25 chrysanthemums, 4 clips of Longjing, 2 spoonfuls of Tieguanyin and 4 cubes of sugar shall prevail;

28. Personal gfd: wear overalls, black shoes and black socks, which meet the company's dress standards;

29. During work, the mobile phone is in a mute or vibrating state (don't answer the phone casually);

30. Don't put the chair at the bar or sit down during working hours (except cashier);

3 1. Don't smoke and do things unrelated to work during working hours;