The first column

First of all, the bar supervisor

(1) Responsibilities of the bar supervisor:

1, go to work on time, and earnestly complete all the work arranged by the superior leaders;

2. Arrange employees' schedules, reasonably arrange employees' vacations, and do a good job in employees' daily attendance;

3. Check the daily work of each bar, control the production cost, prevent waste, reduce loss and prevent theft.

4. Make training plans, arrange employee training courses, urge employees to study hard and improve their professional quality.

5. Make the sales varieties and prices of all kinds of drinks in the bar, and make a purchase plan according to the actual work situation (inventory and sales) and submit it to the purchasing department for purchase as planned.

6. Formulate various working systems and service processes of the bar, as well as standards such as operation specifications, product quantity, product speed and product decoration.

7. Make a daily business day report and submit it to the Finance Department on time.

8, do a good job of daily inventory and wine.

9. Supervise the staff's work discipline and etiquette.

10, handling complaints from guests or other departments and mediating employee disputes. (2), the bar supervisor's workflow:

1, before business

(1) Hold a daily meeting to check the gfd of employees, and ensure that no one is absent and the appearance is neat;

(2) convey leadership instructions, do not miss;

(3) Arrange daily work, listen to the opinions of subordinates, be correct, earnest and patient;

(4) Do a good job of final inspection before business, and be careful.

Step 2 do business

(1) patrol and check the work of each bar, and arrange the inspection sequence reasonably;

(2) Check whether employees have corruption, cheating and waste, and put an end to all violations of the system;

(3) Handle the complaints of guests and colleagues properly and sincerely;

(4) It is objective and correct to solve employee conflicts.

3. After work

(1) Check all bar chart reports carefully.

(2) Have a regular meeting after work and ask questions of the day.

(3), the bar minister working procedures and norms

1, before business

(1) Attend regular meetings, listen to the work arrangements of leaders, and put forward their own opinions reasonably.

(2) Carefully and correctly fill in the daily bill of lading for drinks and spare parts.

(3) lead the bartender to check all the preparations at the bar, prepare for the arrival of the guests, and be careful.

2. In the commercial field:

(1) lead the bartender to serve every guest and colleague with a smile.

(2) Supervise the production of drinks and food, find problems in time, and ensure the quality and quantity.

(3) Solve the problems between bar members or between bar members and service personnel, and properly handle them.

(4) Listen to colleagues' opinions and report to superiors in time, which is objective and correct.

3. After work:

(1) Arrange the cleaning of bar staff after work reasonably.

(2) Carefully and correctly check daily drinks and articles.

(3) Put all the drinks away and lock them so as not to miss anything.

(4) Lead the bar staff to attend the regular meeting after work, and correctly reflect the problems.

Second, the bartender

(A) the duties of the bar staff

1, under the leadership of the supervisor, carry out the daily work of the bar.

(1) The supervisor is the direct leader of the bartender and is responsible for the daily work arrangement of the whole bar department. The bartender must unconditionally obey the order of the supervisor and appeal after obeying the order.

(2) Correctly understand the intentions and orders of the superiors, do not go it alone, deliberately disobey or delay for an excuse, and complete the task in the shortest possible time.

(3) The supervisor announces the work arrangement at the daily pre-shift meeting, and everyone must be clear about their post and scope of work.

2. Strictly implement the voucher making system.

(1) All products should submit a computer receipt in triplicate. The bar should receive the first copy and the third copy should be recycled. The first copy must be signed by the drinker and the third copy must be signed by a single person. Only after the gift list is handed over to the donor for signature can the drink be collected.

(2) After receiving the questionable or unclear documents, you should contact the waiter who placed the order in time to clarify the ordered items.

(3) Be sure to read the name, unit, quantity, date and ordering name on the receipt clearly, and don't be responsible for the second connection mistake and re-deliver the beverage.

(4) Daily computer receipts must be checked and summarized to prevent mistakes.

3, strict implementation of health operation standards:

(1) Boys can't keep their hair. Girls should tie their hair tightly. Weird hairstyles, exaggerated ornaments, nails and beards are not allowed. Collars and sleeves should be kept clean, and glue should be distributed to prevent hair from falling into the product. Wash your hair and bathe frequently and maintain personal hygiene.

(2) Wear gloves, hats and aprons when cutting fruits, decorations or packaged snacks. The hats and aprons are cleaned once a week.

(3) When using decorations such as lemon slices, orange corners and cherries, use ice clips. The cups with spoons should be changed frequently.

(4) When taking a cup, you can't take the cup mouth. You must take the bottom of the cup. Check the cup before birth, and use it without fingerprints or stains.

(5) Juicer, felt board, knife, spoon and other utensils should be washed with it.

(6) Wash your hands frequently, and wash with detergent immediately after each product is made, and then make the second product.

(7) After all kinds of drinks and ingredients are used up, wipe the bottle mouth clean, and no residual liquid can be left. Overnight ingredients can't be used again.

(8) Before production, ensure that each material is free from deterioration and mildew, and each vessel is clean without water stains, stains and peculiar smell.

4, daily small sweep, weekly big sweep.

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(2) All kinds of cups and porcelain should be placed in different categories, kept clean, free from stains and fingerprints, dry and bright, and the pad cloth should be kept clean, and the glass should be wiped once a day.

(3) Clean the refrigerator, air cabinet and fresh-keeping cabinet, and clean the sealing ring, glass surface and inner wall of the cabinet every day, without peculiar smell and sewage.

(4) The fruit rack, floor and operation table in the fruit room should be cleaned every night. All plastic baskets and ice buckets are taken to the cleaning department for cleaning after work, and the knives are wiped clean. Juicer and chopping board are taken to the cleaning department for bleaching and disinfection every day.

(5) Take all the cups and utensils at the bar back to the cleaning department for cleaning every Wednesday and Sunday.

(6) Clean all bars every Sunday. The floor, walls, countertops, all equipment, utensils, cups and drinks in the work area should be thoroughly cleaned and taken care of. The mirror of the display cabinet is polished with glass water to clean up the dead angle.

(7) Regularly remove the accumulated water in refrigerators and air coolers, check frozen, expired and deteriorated beverages and ingredients, and clean them up in time.

(8) Use rags and rags respectively. After finishing every day, wash the used cups and rags, dry them, fold them and store them in the designated place (brooms, mops, garbage shovels and other items must be placed in the designated place).

5, in strict accordance with the standard wine spectrum production.

(1), the standard bar chart is formulated by the bar manager according to the company's business strategy, the level of consumers, the cost of drinks and other comprehensive factors, which is an important basis for the bar to prepare drinks, and shall not be changed, added or reduced without authorization.

(2) Product specification is the stipulation of the production mode of each wine, and it is an important link of product quality. We must produce drinks in strict accordance with the product specifications formulated by the company.

(3) Fast, exquisite and delicious preparation is a skill that every qualified bartender must master and master.

A. Fast: make each product quickly and cleanly, and the time from receipt to production should not exceed three minutes (the finished product, such as beer, should not exceed one minute).

B. Exquisite: The products are produced in strict accordance with the cups, making methods and decorations specified in the standard wine spectrum, so as to achieve exquisite and beautiful appearance.

C. Delicious: The finished product is prepared in strict accordance with the prescription materials specified in the wine spectrum, which will achieve the required exquisite taste.

D. Emphasize: 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 wine formula. This is very important and every employee must keep it in mind.

6, 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, and every employee must complete it carefully. The inventory table must be signed, and the signature is responsible.

(2) Daily opening must be counted to check whether the quantity of drinks is the same as that counted yesterday. If there is any discrepancy, report it in time, check it and make an inventory table.

(3) The inventory table must be carefully and repeatedly checked. If there are any mistakes, the person who fills in the form will be held accountable and punished.

(4) Picking is closely related to inventory.

A, every day after the end of business, the bar must do a good job of picking quantity, sales quantity and balance quantity of drinks, and make statistics on the bar inventory table.

B, each bar should be based on the daily business volume of the bar, the bar's own situation, accurate and reasonable bill of lading, do not pick up more goods, resulting in no inventory, can not get less, resulting in insufficient supply.

C, every day before opening the file, you must check the goods with the requisition form sent by the moving group, and make an inventory table after checking it.

D. The moving group must arrange the picking steps reasonably and have good coordination with the warehouse. After moving the goods, check whether the picked quantity of each item is accurate, and then send the bill of materials to each item for checking.

7. Pay attention to cost control and put an end to waste.

(1) Strictly follow the standard wine spectrum and production specifications, rationally use materials, and minimize the bar cost.

A, cut lemon slices and lemon heads for decoration, and the royal salute uses lemon peel as juice.

B, cut fruit and jewelry in strict accordance with the regulations, watermelon thickness refers to the width, a lemon cut seven or eight pieces, etc.

C, foreign wine or cocktails must use Jigger.

(2) Used base wine, fruit juice and other ingredients should be wiped clean in time, stored in categories to prevent deterioration, and the drinks inside should be taken out every day to replenish new wine. Mortals should be responsible and punished for the deterioration, expiration and freezing of drinks.

(3) Lemon, orange horn, raw fruit, weak milk and other ingredients and accessories should be sealed with plastic wrap, and it is strictly forbidden to throw them around casually.

(4) Pay special attention to saving when cutting raw fruits. All kinds of raw fruits should be stored according to their different habits, and all kinds of snacks should be sealed and stored.

(5) Special care should be taken when handling and using kitchen utensils to prevent man-made damage. Save water and paper, and try to save everything in the company.

(6) Good economic awareness is the basic element of becoming a qualified bartender.

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

(1) Read the employee training manual carefully to understand and digest.

(2) Formulate the company's rules and regulations, ensure the company's operation, ensure the public image of the entertainment service industry, and ensure that all employees of the company enjoy equal rights and perform their obligations equally. As employees of the company, they should consciously abide by these regulations and faithfully perform their respective obligations.

(3) Bar employees must have good self-quality and self-cultivation, be careful, earnest and calm in their work, be calm, polite and enthusiastic, adhere to company principles, dare to expose bad guys and things, do nothing that harms the interests of the company, patiently answer other people's inquiries, dare to admit mistakes, find out the root of the problem and solve it immediately. Be strict with yourself, constantly improve your business level and strive for perfection, which will also become an important consideration for everyone to be promoted and raised in the future.

(b) Bartender working procedures

First, go to work on time.

1, obey the uniform change, 19:25 line up.

2. Check your gfd and mental outlook before queuing.

(1) Wear badges, badges and bow ties.

(2) Clothes should be neat, leather shoes should be bright, men's hair should not be noisy, and girls' hair should be tied tightly.

(3) Don't look around and whisper in line. Put your hands behind your back, keep your eyes on the front, hold your head high, and wait for the supervisor's regular meeting before class.

Second, the regular meeting before class

1. roll call: all lateness, early leave, public holidays, sick leave, personal leave, make-up leave and absenteeism shall be subject to the attendance on the same day and shall be handled according to the company's regulations.

2. Listen carefully to the supervisor's work arrangement for the day.

(1) Know your position and scope of work that day.

(2) The supervisor will point out the shortcomings of employees in their work, and everyone should listen carefully and make improvements.

(3) Listen carefully to every new job requirement put forward by the supervisor and manager and strictly implement it.

3. The regular meeting before class is an important time for managers to communicate with employees. Everyone must be serious, and any suggestions and questions should be put forward in time at the meeting.

Third, the preparation work before business

1, check the work message on the notepad and follow up the previous day's work. Check whether the stored drinks are correct. At the same time, record the contents of the regular meeting of the day in this book.

2, bar decoration:

1) Tool layout: Tool layout should be reasonable, depending on the actual situation of the console, easy to take and convenient to take.

2) Tableware decoration: Tableware should be sorted and placed neatly, beautifully and practically, and the cup bottom should be padded with cup cloth.

3-head wine display: put all the wines on display cabinets and shelves in different categories, and put coasters on them to prevent them from slipping. It should be beautiful and organized.

Let's get started: (The following work must be finished before 9 o'clock)

1) liquor inventory: firstly, check the liquor, check whether the quantity of liquor is consistent with yesterday's record, and check whether the picking list is consistent with the goods.

2) Equipment inspection: check whether all equipment is working normally (such as ice maker, refrigerator, air cabinet, water cabinet, etc.). ), whether the lighting is normal and whether the appliances are sufficient.

3) Preparation of raw materials: supplement and replace drinks, and cut ingredients and decorations (such as orange corners, lemon slices, cherries, etc.). ) and check whether pineapple juice, orange juice, syrup, brown sugar water and other ingredients are sufficient.

4) Hygiene of the bar: keep the table and floor bright and free from water stains. Keep the operating table, display cabinet and wine cabinet clean. Scrub all the cups and utensils.

5) Tool preparation: mixer, bar spoon, pot, wine separator, etc. We should be fully prepared. Bring a bottle opener, lighter and pen. Fourth, in business:

1. When everything is ready, smile, put your hands behind your back, hold your head high, and greet every guest and bill with full spirit.

2. Read each document clearly, show the absolute certificate, report to the supervisor in time when problems are found, and do not have disputes with guests or other departments.

3. Produce in strict accordance with the company's wine spectrum specification, so that the materials are correct, the dosage is accurate, and the decoration is reasonable. Natural and unrestrained movements, elegant manners and clean movements.

4. Have good cooperation with colleagues and food delivery staff to achieve accurate and rapid production. In any case, production should come first.

5. Pay attention to cost control and put an end to waste.

6. Keep the bar orderly.

1) It is not allowed to attract people who have nothing to do with work into the bar.

2) Don't talk and laugh loudly in the company, don't stagger in the bar, don't scratch your nose, and don't do things unrelated to work.

3) Don't eat, drink, take or sell company drinks, or do anything illegal or fraudulent.

7. Check the equipment operation, bar hygiene and raw material supply at any time. Maintain the supply of goods and appliances.

8, bartending process:

1) Prepare the required drinks according to the company wine list.

2) Prepare tools, wine glasses, spices and decorations needed for wine mixing.

3) Carefully adjust the modulation and production as required.

4) Clean the workbench and put the used wine set back.

Five, accept it:

1, pay attention to fire hazards: check whether there are cigarette butts everywhere, whether the water heater is turned off, whether the socket is loose, etc.

2. Clean the bar: make sure that the bar has no sanitary corner, no stagnant water and no peculiar smell.

3. Count all lent items (pots, ice buckets, cake knives, etc.). ) and actively urge the waiter to return them.

4. Fill all refrigerators, wind cabinets and water cabinets with materials that night, and reserve enough frozen beer at the bar at any time.

5. Carefully check the drinks and make an inventory table, fill in the requisition list of the items needed for the next day's business, and check it repeatedly.

1), according to the business volume of the day, open the picking list for the next day.

2) Report the shortage of any items to the supervisor in time for purchasing.

3) Complete the inventory table and sign it. Collect receipts, picking lists, computer summaries and bar keys for the supervisor to check.

6. If you have any questions or difficulties in your work, communicate with the supervisor in time. Write down a day's work in a notebook. Lock the display cases, drinks and tools, and check the operation of the equipment again.

All work is confirmed, and the key is handed over to the supervisor on duty after being checked by the supervisor.

3. Bars, wine depots and storage rooms

(A) the custody of wine

1. Stored wine should be registered.

A card should be established for each wine, and the name, place of origin, year, price, date and quantity of the wine should be registered.

Don't move after the wine is put away.

On-site management personnel do not clean the dust outside the wine bottle, especially the high-grade wine. One is to prevent the bottle from shaking and the sediment from rising, and the other is to prove the ancient and precious wine.

Don't mix wine with other warehouses.

Many wines breathe strongly, and the odor easily enters through the cork, which makes the wine absorb the odor and change its taste. Therefore, other loans should not be stored in alcohol.

4. Set up a "daily wine warehouse" in the consumer place.

In large enterprises, in addition to setting up liquor warehouses, daily necessities storage places should also be set up in consumer places. Store a certain amount of wine there to meet daily consumption and avoid excessive interference with the wine warehouse.

(2) Key points of liquor storage

1, all kinds of alcohol should be kept in the shade.

2. Don't let the sun shine directly on the wine.

3. Don't move the wine in the sealed box frequently.

4. Labels and bottle caps are kept intact.

5. Don't coexist with objects with special smells.

Four, bar drinks storage, access methods

(1) Key points of wine storage

1, wine storage object: several guests who spend money in the company.

2. Wine storage content: foreign wine and red wine.

3. Storage location: bar.

(2), wine storage requirements:

1. All records must be completed in block letters.

2. The young master or waiter should determine the name of the guest who keeps the wine and whether the wine is consumed.

3. Beer, drinks and open bottles of red wine are not kept, and self-contained wine, special wine and complimentary wine are not kept.

(3) Storage mode of wine:

1. The young master will confirm the grade of the wine on the bottle label of the opened wine and send it to the designated bar.

2. The bartender puts a seal on the bottle mouth after receiving the stored wine, and the young master signs the seal for confirmation.

3. The bartender should fill in all the columns on the label, and fill in the written wine storage record and guest wine storage card, and the wine storage will take effect after being signed by both parties.

(4) the validity period of wine storage

Foreign wine is valid for three months, and red wine is valid for one month.

(5) Method of taking wine:

1. Give the guest's wine storage card to the regional supervisor, confirm the identity of the wine storage guest and sign for approval.

2. Go to the designated bar to get the wine.

3. After receiving the liquor storage card, the bar should carefully check the written liquor storage record and sign the liquor storage card after it is confirmed.

4. Fill in the written wine taking record and sign it by both parties, and then store the wine for distribution.

(6), reported loss processing:

1. Anyone who loses his wine card can report the loss to the bar through manager management. After the expiration of the validity period, you can report the loss and collect it.

2. Those who come to report the loss must specify the name, time, room number, quantity and guest name of the wine, and report the loss after verification by the bar.

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