overview of responsibilities: according to the policies and procedures of the hotel, work under the guidance of the manager of the food and beverage department, the head of the bar and the foreman. Main responsibilities: 1. Provide alcoholic and non-alcoholic drinks to guests according to the stipulated service rules and standards (with special emphasis on accuracy and speed). 2. Prepare and mix all kinds of drinks and cocktails according to the standard beverage formula. 3. Responsible for bar storage and security. 4. Responsible for cleaning bars, freezers, refrigerators, bar floors, storage areas and various equipment and tools. 5. To satisfy the guests and make the hotel profitable, complete other tasks assigned by the bar foreman. Administrative responsibilities: 1. Prepare daily bar inventory and sales report, internal communication documents, daily breakage, damage and overflow report, whole bottle sales report and bar inventory preparation. 2. Prepare the beverage supply, business supply and food supply required by the bar. 2.a Keep the bar inventory according to the inventory standard, and properly store individual wines and alcoholic beverages, and arrange the necessities according to the correct storage conditions of special sweet wines and alcoholic beverages. 2.b Maintain appropriate bar supplies, such as napkins, straws, cocktail decorations, etc. and put them neatly in the distribution area. 2.c Enough ice cubes, put them in the refrigerator for service. 2.d Prepare enough linen fabrics, rags, coasters, etc. for the bar. 3. When you are assigned to your own cashier's restaurant, 3.a counts as your own shift sales. 3.b What the guest ordered on that day was entered into the computer. 3.c collection at the guest office. 3.d Prepare catering cash report to ensure sales records and cash in cash box. 3.e is responsible for handing over one day's sales to the financial director. Technical responsibilities: 1. Keep clean and sufficient working equipment required during service hours, such as glassware, wine mixing tools and equipment, porcelain, etc. 1.a storage of glassware and guarantee proper storage. 1.b Wash and dry the glassware used in the bar. 1. Check the bar operation facilities in C month. Check and maintain the bar refrigerator and liqueur refrigerator in 1.d days. 1.e Check and control the temperature of bar refrigerator and wine refrigerator. 2. Before the meal, ice and freeze enough drinks and keep them at 7C. 3. Mix and prepare alcoholic beverages and non-alcoholic beverages according to the standard formula. 4. Before the meal, arrange the top of the counter according to the standard. 5. Be responsible for preparing the materials before the meal. 5.a Prepare all decorations needed for drinks. 5.b Prepare the sugar and oil for cocktail. 5.c Prepare fruit juice for mixed cocktails. D prepare coffee and tea to speed up the service during the rush hour. 6. Provide different types of wine according to the correct standards. 7. Store liquor correctly and control the temperature in the storage area. 8. Maintain the continuity of service like other waiters. 9. Be able to suggest sales to increase the sales of liqueurs and spirits in bars. Personnel responsibilities: 1. Report to the bar foreman in his/her restaurant. 2. Relationship with relevant departments and departments at work, including kitchen and other departments. Relationship: 1. Responsible to the bar foreman. 2. Relationship with the kitchen and other departments when providing services. 3. Keep in touch with employees of other departments when completing special tasks. Substitution and temporary tasks: possible rotation with other restaurants in the hotel.