Understanding the management and organization of bars

Bars are the wine business units in the restaurant's catering department, and they have different forms according to the scale and type of hotels. However, regardless of the scale, to maintain the normal bar operation, their jobs are basically the same. It's just a small-scale bar operation, and one person can hold several jobs at the same time. 1 Small Bar Organization A small hotel usually has a bar, and its personnel arrangement is as follows: 1 bar supervisor, 1-2 bartenders and 2-3 waiters. In some small restaurants, the bartender is also the bar supervisor. 2 Medium-sized bar organizations Medium-sized hotels have more than two bars, and their organizational structure is as follows: there are 1 bar managers who are responsible for the business of each bar; According to the scale and business volume of each bar, each bar has 1 supervisors or foremen who are responsible for the daily operation. 3 Large-scale bar organizations There are many kinds of bars in large hotels, such as lobby bars, banquet bars and bowling bars. Therefore, it is necessary to set up a liquor department (a secondary department of the hotel) to be responsible for the operation and management of all bars in the hotel. According to the needs, there are 1 assistant managers in the wine department to assist the manager of the sprinkler department in managing the daily business work. According to their specific conditions, each bar can have 1 supervisors or foreman, who are responsible for the daily operation and management.

Service skills of bar operation

Every post and link of bar service has specific operation methods, procedures and standards. Therefore, while mastering the basic theoretical knowledge of bar service, bar practitioners must strengthen the practice of bar service operation skills and skills, master excellent basic skills and skills of bar service, and strive to achieve standardized, procedural and standardized service operation. In addition, we must give full play to personal creativity, enthusiasm and initiative, and integrate sincere feelings of customer service into the whole bar service work, so as to perfectly combine skills with them. Only in this way can we fully reflect the value of bar service and bar culture, and make guests truly appreciate the value-for-money enjoyment.

Bar service is mainly divided into two parts: reception service for guests and wine supply service. In terms of guest reception service, it is similar to the requirements of catering service skills, while wine supply service is the key to bar operation to show its unique service charm. In the process of bar service, many operations of wine supply are completed under the gaze of guests. Therefore, in the process of service operation, not only certain professional and technical skills are needed, but also bartenders are required to have considerable performance talent. For example, fancy bartending, which is popular in many bars, is particularly prominent in this regard. Therefore, anyone who is engaged in wine service attaches great importance to the correct, rapid, simple, beautiful and smooth operation of the technology. The service operation skill of wine is a special technology with strong artistic charm.

Bar management-how to read the business of a good bar

Compared with the booming bar industry, some small bar owners think that bar management is extremely difficult. Many small bars are difficult to maintain and miserable to operate. Apart from social and economic factors, many bars have no characteristics in design, and the main reason is that their business scope is too complicated. Bar culture itself is a continuation of time and a long-term customer base. The bar's own culture accumulates and precipitates, just like a bottle of aged red wine, the older it gets, the more charming it becomes. Bar management needs brand building and persistence for years, decades or even decades. For example, the Centennial Mill Bar in Yulin Middle Road, Chengdu, although its decoration, equipment and facilities are not as expensive as those of Jinglu Bar, its business philosophy has always implemented the people-oriented principle, paid attention to the affinity of the bar, paid attention to the continuation of the bar's cultural history, and strived to precipitate the bar's own things in the time flow. This kind of bar attaches importance to the feeling of the guests in its operation, and makes the guests stay in the bar in a subtle way. Just like other forms of entertainment, the specialized management of bars can only be professional if it is pure, and only professional can distinguish it from other entertainment, and only in this way can it have its own unique charm and vitality.

since it is a business, how to ensure its continuous bar operation and profitability? Several aspects should be prepared in advance.

first, the control of bar operating costs. Any kind of business is the most effective way to ensure its profitability. Throttling is to control costs, and how to keep an appropriate ratio between income and expenditure.

second, the staffing. Consider how many waiters, bartenders, kitchen staff, etc. are needed in a bar, and formulate a working system suitable for bar operation.

third, management. As the bar is a relatively special service industry, its operating time and rules are relatively unique. In a simple fact, consumers who go to bars will definitely drink alcohol. After drinking, people's state and normality are different. In this case, the waiter's hospitality and the principle of handling things should meet the needs of bar work.

fourthly, good social relations. All kinds of consumers and the particularity of bar operation require operators to have good social relations, so as to turn passive into active, handle some emergencies well and be more conducive to bar operation.

Fifthly, bar operators should pay great attention to bar design and hardware construction because of their unique requirements on sanitation and fire fighting in the catering industry. 1. Procurement and acceptance control management

(1) Put an end to all unqualified and rotten bar fruits and articles.

(2) In case of all rejected receipts of rotten fruits, the staff carefully checked the receipt work.

2. Storage control management

(1) Classification is important, so it is necessary to strictly follow the attributes of fruits and conduct reasonable refrigeration according to their characteristics to prevent rot.

(2) The use of food should be based on the principle of purchasing first, so as to avoid wasting food and causing unnecessary deterioration.

(3) When washing things, you must clean them.

3. Hygienic management of production operation

(1) No coughing, talking, sneezing, spitting, smoking, picking your ears, picking your teeth, scratching your scalp, yawning, picking your nose, etc.

(2) All rotten and deteriorated products are resolutely not used.

4. wine supply service

whether a bar can operate successfully depends mainly on the service quality of bartenders and the quality of wine supply besides its own decoration style. Bartenders should be very familiar with the contents of bars and wine lists, be skilled in product operation, and be able to answer customers' questions about bars and drinks.

Bar service requires enthusiasm, initiative, courtesy and thoughtfulness, smiling and following the service procedures. The quality of supply is a key. All drinks must be strictly in accordance with the formula requirements. You must never arbitrarily replace or reduce the quantity of drinks with other brands, and you must not use expired or deteriorated drinks. After determining the target market, the next step is to locate your bar and plan the business scope of your bar according to the nature of the guests. Bars can be divided into three types: main bar, service bar and multifunctional bar.

(1) Main Bar

The main bar, also known as the British and American formal bar, is the most common and common bar in the hotel. Most of these bars are beautifully decorated, elegant and unique, with a strong European and American style. Audio-visual equipment is relatively complete, handicrafts, bars are wrought iron, and there are enough stools, drinks, cups and wine mixing equipment, etc., with outstanding characteristics, complete types and proper furnishings, creating a good atmosphere. Most of the guests who come here to spend money come to enjoy music, wine and unrestrained interpersonal communication. Moreover, the guests sit in front of the bar directly facing the bartender and appreciate the bartender's operation. The whole process of the bartender from preparing materials to preparing drinks and serving is completed under the guest's eyes, so that the guests can enjoy the beauty. Therefore, the requirements for bartenders' professional skills and cultural literacy are relatively high.

(2) The Service Bar is mainly set up in Chinese and western restaurants, which is generally relatively simple in Chinese restaurants. The bartender does not need to deal with the guests directly, but only serves according to the wine list. The style and decoration of bar design are in harmony with the Chinese layout in the restaurant, and most of them mainly provide Chinese wine. The service bars in western restaurants have higher requirements, mainly a large number of table wines (wines) with complete varieties, and the storage temperatures and methods of red and white wines are different, so it is necessary to configure special table wine warehouses and vertical freezers. In foreign hotels, the wine storage in western restaurants is particularly important, because the style and standard of western wine catering are reflected here. Bartender is required to have comprehensive knowledge of table wine storage and service.

(3) Most of the multifunctional bars are located in comprehensive entertainment places. They can not only provide drinks for lunch and dinner guests, but also provide a full range of drinks and other services for guests with different needs such as music, dancing, karaoke and fitness. This kind of bar design integrates the basic characteristics and service functions of the main bar, lounge and service bar.