What does the restaurant bar mean?

Question 1: What do restaurants and bars do? The staff of the restaurant bar is called "bartender" for short. For example, the bartender's job is to prepare drinks for guests; Freshly squeezed juice, smoothies, milkshakes, ice cream, coffee and so on, I hope I can help you!

Question 2: Restaurant and Bar System Restaurant and Bar Management System

New employees need pre-job training before joining the company. During the training period, you can only enter the probation period if your performance and learning progress are excellent. The work deposit will not be refunded for employees who fail the probation period. Our store will also conduct on-the-job training when updating or improving products according to the work needs of old employees. All employees must attend the training on time. Abide by the training system and make training records carefully. Strengthen their own business level.

-the director's job responsibilities

1 Do a good job in the monthly attendance assessment of employees, check the gfd of employees, be selfless and take the lead.

Check the sanitary condition of the bar and the cleanliness of the equipment and appliances, and check whether the items needed every day are fully prepared. Timely supplement.

Hold a pre-shift and post-shift meeting every day, arrange employees to go to work that day, point out the shortcomings in the work in time, and urge employees to improve.

Be familiar with the daily ideological trends of employees, do ideological work well, and improve work quality and efficiency.

Familiar with the shelf life and correct storage methods of all raw materials in the bar. If expired raw materials are found, report them to the superior for treatment in time. Avoid unnecessary waste.

6. Inform the superior to arrange the task in time. Work hard to complete the work and do a good job in management.

Ensure the daily production efficiency, control the bar cost, and create greater benefits for the coffee shop.

Conduct regular business assessment for bar staff, and conduct training for the shortage of bar staff to improve their business ability.

Be familiar with the purchase channels and quality appraisal of all raw materials in the bar, and never shoddy them to damage the image of the coffee shop.

10 be familiar with the quantity of raw materials in bars and warehouses and replenish them in time to avoid shortages and losses to coffee shops.

1 1 According to the market and customers' tastes, improve the drinks in the coffee shop to attract customers.

12 Strictly implement the loss reporting system to reduce the loss and waste of coffee shops.

Maintain the equipment regularly.

14 cooperate with the CFO to do a good job of monthly inventory of instruments and raw materials.

Second, the bar job responsibilities

1 Abide by the in-store working system and obey the work arrangement of the superior leader.

2. Do your job well and be familiar with the production of bar drinks.

Familiar with the correct operation and maintenance of various instruments and facilities in the bar.

Take good care of all electrical equipment in the store and bar, and save raw materials and energy in the bar.

Love your job, safeguard the interests of our store, and report to your superiors in time in case of emergency.

Third, the bar service process

Morning shift:

1 Turn on all electrical equipment after the morning shift, check whether the equipment works normally, and report to the superior in time if found.

Do a good job of cleaning the bar and check the hygiene and damage of the cups every day.

Make preparations before business, and check whether the items needed every day are sufficient. If there is any shortage, you need to bring it or buy it immediately.

4. Make the production well and make it look good. Good taste, no complaints from guests. The production speed is fast.

5 be careful in your work and save costs. Clean the workbench in time after making the product and keep the bar clean and tidy.

6. Do a good job of hand-over and explain the problem of early shift and the shortage of bar items that need to be supplemented in the afternoon.

Night shift:

1 Night shift personnel should make daily sales and check whether the items stored at the bar are sufficient. If any shortage is found, record it in the shift book in time and notify the early shift to make up the purchase.

Do a good job of closing the market, do a good job of bar hygiene, especially carefully clean the coffee machine, put the frozen raw materials into the freezer, take out the garbage to clean the cups and other items, tidy up the countertop and floor, leave a message for the early shift, turn off the gas of all electrical equipment, and get off work after checking.

Submit daily sales report and wine list to financial personnel.

Fourth, the bar cup cleaning responsibility

1 Wash the cup carefully to ensure that the washed cup is clean.

When cleaning, cups, utensils, etc. Damage caused by improper operation shall be compensated by individuals.

Don't go AWOL during office hours. If you need to leave, report to your superiors or colleagues. If you find that no one asks where you are, you should leave your job.

4. People who clean cups are not allowed to walk around the bar at will, touch the bar facilities and appliances, or flip the bar articles at will.

Always keep your work area clean and tidy.

Pay attention to saving, and find that unclean and undamaged coasters, umbrella labels and other items need to be recycled.

Assist bar staff to keep the bar clean and obey the arrangement of superiors.

......& gt& gt

Question 3: What items should be in the restaurant bar?

Question 4: What is the main job of the restaurant? I'm working in Ding Qin now. 1: Drinks. Is to manage the drinks in the bar and write them down when the guests want them. Cashier means that when the guest pays the bill, he will charge as much as he pays. All right!

Question 5: Why do restaurants and bars have to take stock every month, check the inventory quantity and master the flow of goods! Insufficient timely supplement!

Question 6: Introduce yourself to the bar service in the restaurant. First introduce your name, people there, hobbies, personality characteristics, specialties, study and work experience, views on this job, views on the unit and so on. The most important thing is to introduce yourself confidently, speak clearly and orderly, and don't be nervous.

Question 7: How to design and decorate restaurants and bars is a fashionable configuration of indoor restaurants, which can fully reflect the owner's pursuit of fashion and perception of life taste. Bar not only has unique use function and unique decorative effect, but also has the function of separating space and organizing space. Therefore, when designing and decorating the restaurant bar, we need to consider the style, circuit safety, size and convenience of placement. A good bar is the beginning of your fashion taste. Let's analyze them one by one. The first thing to consider is the style of the bar. The design of the bar must be consistent with the interior style. When we decorate, we must regard the bar as a part of a complete space, not just a piece of furniture. Good design can integrate the bar into the space. There is no specific rule about the location of the bar. Designers usually suggest using some deformed spaces. If the bar is integrated as the main body of the space, it is necessary to consider moving the line. Secondly, the size of the bar in the restaurant. The size of the restaurant bar is also the key to the success or failure of decoration. A reasonably sized bar can make the whole room more harmonious, otherwise it will leave a stain on the space. How long will it take for the bar to be convenient? Generally speaking, the smallest sink needs to be 60cm long, the operating table needs to be 60cm long, and others can be measured according to their own needs. This needs to be considered according to the size of indoor space and the requirements for the shape of the bar. The design of bar inevitably involves safety issues, including circuit safety and drainage safety. It is best to design a separate circuit to avoid circuit tripping. The drain pipe should have a certain inclination angle. If the bar is close to the outside, you can connect the drain pipe to the outside and drain it with a separate pipe; If it is necessary to connect the pipes between pipes and the inclination is insufficient, the pipes must be installed from the ceiling or wall, which will make the construction more troublesome and the cost will increase accordingly. It's better to use wear-resistant materials for the countertop of restaurant bar, which is not suitable for sticking skin. The bar with sink is best waterproof; If electrical appliances are used in bars, refractory materials are the best, and artificial stone, melamine board and stone are all ideal materials. The design of bar should pay attention to the convenience of use, especially the design of wine cabinet. The height of each floor should be at least 30-40cm, and the part where the wine bottle is placed should be designed to be inclined, so that the wine can overflow the cork and be stored for a longer time. Hongfan Club is a service organization that provides professional decoration consultation and decoration series supporting services. For more restaurant and bar knowledge, bar selection methods and bar types, you can go to the Red Sail Club to consult the decoration hosting experts there. Hongfan will help owners who don't know how to decorate, choose materials and buy furniture to solve all problems in this respect, so that owners can clearly understand consumption and decorate easily! Healthy choice!

Question 8: What does the bar in the hotel make money from? I'm from the north, and the bar in our hotel is full of Chinese cabbage. . It means spending money.

Question 9: When you go to a hotel bar, you should clearly point out drinks, cigarettes and cash in front of the boss. The waiter must make out an invoice when he takes something. At the end of each day, remember to go to the bar to check the remaining things and ask if the things you sell can be reconciled.

Question 10: I am a restaurant bar. Why do guests always give me 100 yuan more? Maybe they miscalculated by accident. If a guest keeps giving more, I think he will get something.