How does the hotel wine manager work?

Do a good job in inventory and call the supplier to place an order in time. According to the existing capacity, season and business situation, book the drinks needed for the day and call the supplier; Specify the delivery time of the day.

Then check the remaining drinks of the day; Check the drinks in yesterday's business list; See if the two can correspond.

Summarize the total sales of green drinks yesterday, put them into the daily wine shipment record book and check with the inspector (40 minutes);

Then register it on the weekly wine list;

Submit two forms to the finance department: yesterday's food return record and wine list;

2.8: 50 Play music to do exercises in the kitchen;

Cleaning after 9: 00: Sanitation of the bar and its surroundings (refrigerators, display cabinets, walls around the bar).

At 9: 20, help the lobby to play music and do exercises;

10: 00 dinner;

1 1: 30 before the bartender went to the warehouse to collect: tea bags, chopsticks, porridge boxes, cigarettes, menus, wine lists, etc. , and put the goods and counters in order, pay attention to the principle of first in first out.

Before 1 1: 30, after receiving the order, follow the principle of first-in first-out and other receipt.

Station 1 1: 30. Take orders. Sign. Add a bill. Pay the bill.

When paying the bill, pair the green bill with the white bill and fill in the single number and station number completely; Put the green bill away and send the white bill to the cashier for settlement. The password is: X. Good table pays the bill. The cashier should respond when receiving the order: "X is a good table to pay the bill, received!"

In the busy interval, we should take the time to arrange the single numbers neatly. (Before paying the bill, a white bill; After paying the bill, the green bill. )

Non-operating income: 1. If there is any cash received from selling garbage, it should be recorded on the record sheet and signed by the quality inspector and security guard. It is convenient for financial handover with the company. 2. If the customer loses the currency, the currency should be registered and kept; When the customer picks up the goods, it can be picked up after being checked and signed by the front office manager.

If customers are found to have lost items, they should register and keep them in the customer's lost items record book.

14: 00 hand over the unsettled bills to the staff on duty at the counter, and hand over the drinks; Have a rest after work.

/kloc-get off work at 0/6: 00, have dinner, have a regular meeting, and clean up the post hygiene.

265438+ 0 o'clock before work

Fill in the vegetable return record form;

Arrange wine list;

Organize the fourth green list of business orders and submit it to the finance department the next day;

Step 3 get off work at night

2 1: 30 Check whether the sorting work is completed and whether the drawers are locked.

You can get off work after handing over to the staff on duty.