Hygienic image in front of the store:

1, the door head is cleaned, the air conditioner looks clean, and the filter screen is cleaned once a week.

2. Keep the floor, doors and windows clean at all times.

3. cake cabinet, always keep the bread cabinet clean.

Second, the responsibility of managers is to standardize the work.

1. Regular training for fixed personnel and regular training for new personnel (details: language, personal image, professional knowledge, service level, hygiene, etc. ) should be implemented according to the standard.

2. Labels and products are located correctly.

3. Handling of health certificates and keeping of business personnel certificates.

4.gfd and personal hygiene.

5. Scheduling, coordination and communication.

6. Sanitation: all aspects of indoor sanitation.

7. Tools and articles should be placed neatly, such as towels, fly swatter, butterflies, cake boxes, etc.

8. Product placement. Bread and milk are clean and beautiful.

9. After-sales service of units and customers. Initiative (delivery).

10, periodic company settlement (account collection).

1 1, new product recommendation (with production).

12, planning, promotion activities (such as specialty products), production coordination.

13, check the product quality (such as summer storage period ...).

14, production date and certificate are in good condition.

15. Be responsible for keeping all documents, receipts and invoices in the store.

16, responsible for recruitment and probation assessment.

17, timely replenishment of vacant products (production coordination).

18, identification, shape, burnt paste, unripe product, etc. Should be rejected (production relations).

19, handling the latest emergencies. Eat wool, discount, product quality, what happened with customers at work.

20. Negotiate with the production department in time, make suggestions, improve and record the information provided by customers.

2 1, there are enough common items, and the equipment in cake cabinet works normally.

22, the assessment of personnel. Quality, working ability, etc. ).

23, responsible for the implementation of work details: what time schedule, check the completion.

Three. Responsibilities of managers: responsibilities and assets

24. cashier.

25, responsible for the identification and assessment of cashier personnel.

26. Responsible for managing all assets in the store.

27, responsible for cashier, inventory, accounting.

28. Check the cashier's work at any time.

29. Be responsible for discount and evaluation.

30, responsible for the front office lighting.