Coffee store bar duties

In the progressive society, job duties play a bigger and bigger role, the development of job duties is conducive to improving work efficiency and quality of work. Then the relevant job duties in the end how to develop? The following is my collection of coffee shop bar duties, welcome to read and collect.

Coffee store bar duties 1

(1) so that the various products to meet the requirements and standards of the hotel.

(2) Prepare white sugar water for use in mixing drinks.

(3) Wash and polish glasses and utensils.

(4) Clean bar furniture and mop the floor.

(5) Fill up the ice for the business.

(6) Set up all types of drinks and the required beverages for work.

(7) Prepare all kinds of decorative fruits such as lemon slices, orange corners, etc.

(8) Send empty bottles and cans back to the backstage for cleaning.

(9) Replenish various drinks.

(10) Serve all kinds of liquor and make cocktails.

(11) Take clean glasses from backstage back to the bar.

(12) Store beer, white wine, and juice in the refrigerator.

(13) Keeping the bar clean and tidy during business hours.

(14) Take trash to the trash room.

(15) Replenish freshly squeezed juices and concentrates.

Coffee store bar duties 2

1, fully responsible for the organization of the bar, command and production work, usually must follow the labor, to ensure that the output on time and quality and quantity;

2, the development of the bar's operating procedures and job responsibility system, to ensure that the bar work is carried out properly;

3, to understand and grasp the technical level of the staff of each position and work characteristics, and reasonable arrangement of posts;< /p>

4, the bar is not only the bar, but also the bar, the bar, the bar, the bar, the bar, the bar, the bar, the bar, the bar, the bar.

4, the regular implementation of technical training for subordinates, the organization of the bar to learn new technologies and advanced experience, regular and irregular assessment of subordinate technology, the development of duty schedules, assessment of subordinate work, the subordinate's promotion and mobilization of opinions;

5, the organization of the bar to implement and complete the monthly, quarterly, annual work plan and assessment indicators;

6, familiar with a variety of raw material categories, Origin, price, to ensure that the supply of goods in a timely manner, the implementation of goods purchased acceptance and storage;

7, is responsible for filling out the bar raw materials use statement, often check the raw material inventory, to prevent deterioration of the shortages;

8, check the operation of the bar equipment and appliances, utensils, the use of the situation, the development of the procurement plan;

9, regular understanding of the market situation, to retain the company's traditional drinks, to maintain the characteristics of the same The company's traditional drinks, to maintain the characteristics of the same basis for innovation, in principle, the introduction of more than six new drinks per quarter;

10, do a good job of pricing drinks, quantitative, to grasp the gross profit margin, control the cost of raw materials for the bar, the rational use of all kinds of raw materials, to reduce waste;

11, with the floor of the floor to do a good job of the floor of the management of water and electricity;

12, to control bar Water and electricity, cost savings, eliminate waste, ensure safety;

13, supervision and inspection of drinks, utensils, ware, environmental and personal hygiene, strict implementation of food hygiene laws and regulations and bar hygiene system, to prevent infectious diseases and food poisoning;

14, strict implementation of fire safety procedures to prevent fire accidents;

15, end of the month, careful inventory of this Department of raw materials, utensils, fixed assets.

16, to complete other work assigned by the leadership.

1 in the specified time to do a good job in the area of health, check the bar all the equipment is running normally.

2 before the start of the shift to check the number of drinks left on the first day of business, and according to the required timely replenishment of supplies.

3 Familiarize yourself with the sources, brands and origins of all the drinks in the bar, and know their flavors, how to store them, how to drink them and how to make cocktails.

4 Pay attention to the cleanliness and hygiene of all utensils in the bar at all times, and ensure that they are clean, unbroken, and free of stains.

5 When the product to ensure fast, accurate, high quality.

6 before the bar should be actively communicating with customers and maintain a good relationship, try to understand and familiarize with the customer's name preferences and other personal information in order to be more attentive to the guest service.

7 Strict implementation of the requirements of the single shipment, to prevent errors in the shipment of alcohol.

8 The front bar staff must ensure the high quality of the fancy bartending, in order to enhance the business atmosphere. The result is that the company will be able to provide the best possible service.

9 before the end of the day to carefully count the number of drinks left in the day's business and make a record (inventory), according to business forecasts, the next day's liquor requisition number. And the bar to do clean, all back to normal before leaving work.

(1) Greet guests within the bar.

(2) According to the guest's request to write a list of drinks supply, to the bar to get drinks, and responsible for taking the bill to the guest checkout.

(3) Serve drinks according to guests' requests and provide satisfactory and appropriate service to guests.

(4) Keep the bar tidy and clean, including setting up the tables and chairs before the start of business and after the guests leave.

(5) Do all the preparatory work before business, such as: preparation of coffee cups, saucers, teapots and cups.

(6) Assist in putting on display the drinks.

(7) Replenish the wine glasses and polish them when free.

(8) Replace used ashtrays with clean ones.

(9) Clean up garbage and guests' used cups and plates and send them to the backstage.

(10) Familiarize yourself with the prepared drinks, the various types of cups and the prices of the drinks.

(11) Familiarize with service procedures and requirements.

(12) Clean up the bar facilities such as tables, chairs, coffee machines, bar tools, etc.

(13) Assist the bartender in making various drinks or cocktails when business is busy.

(14) Help bartenders refill drinks or carry items.

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