Job responsibilities of catering bar

In the ever-changing modern society, the frequency of job responsibilities is on the rise. Job responsibilities include job scope, responsibility to achieve job objectives, job environment, job qualifications and the relationship between posts. So how are the relevant job responsibilities formulated? The following is the job responsibilities of the catering bar that I have compiled for you, hoping to help you.

Job responsibilities of catering bar 1

1. Keep in mind and abide by all hotel rules and regulations.

2. Assemble the cards according to regulations, dress neatly and generously, be punctual and polite, and obey the command quickly.

3. Be responsible for all the preparations in the bar before business, take stock of the day, and issue a goods receipt, and ask the supervisor to sign for confirmation.

4. Be responsible for getting enough drinks from the warehouse.

5. Accept drinks orders and prepare all kinds of drinks for guests.

6. Take care of the spirits and other articles stored by the guests.

7. Clean all cups and utensils and do a good job in hygiene.

8. Save all drinks orders and make financial reports for verification.

9. Maintain the equipment in the bar, and fill in the maintenance form in time if it is damaged.

11. Keep good relationship with customers and superiors, and make the daily report of drinks in time. Job responsibilities of catering bar 2

Bar purpose:

1. Work hard and work hard;

2, love their jobs, correct attitude, clear thinking;

3. Abide by all rules and regulations of the company;

4. Take the company as your home and devote yourself to your work;

5. Work with the best mental outlook every day.

Rules and regulations of the bar:

1. Be clean and tidy;

2. You must sign in five minutes before the specified time;

3. Attend company meetings on time;

4. Don't have long hair and nails, and don't work in spite of illness;

5. Do not eat, drink or take the company's goods;

6. Stand upright at work, and don't make small gestures or make loud noises;

7. You are not allowed to be on duty at will, and you should report to your superiors in time; Workflow of the bar:

1. Opening work:

1. Counting items (checking work)

2. Checking whether the bar machines and tools can work normally

3. Replenishing items (complete) in time

4. Cleaning and hygiene (table top and floor are clean)

5. Making preparations before ordering (knives and knives)

ニ. Operation:

1. Meal delivery speed (within 21 minutes)

2. Read the documents clearly before making the order, and produce them quickly and accurately after seeing the order;

3. Pay attention to hygiene: wear disposable gloves when cutting fruit bowls; 4. Catering quality

Beverage preparation: Fruit juice is prepared according to the formula requirements

Fruit juice is guaranteed to be fresh and original.

fruit bowl: beautiful appearance, no deterioration, no stolen goods.

5. Pay attention to controlling costs and eliminating waste;

6. Urge the waiter to eat

7. Regularly rectify, clean and check at work;

3. Closing work:

1. Seal the semi-finished products with plastic wrap and put them in the refrigerator;

2. Wash tools and machines and put them back in place;

3. Inventory of goods

4. Check with the cashier account in the supermarket.

5. Complete the account and inventory table in the bar

6. Complete the sanitation and cleaning

7. Write the application form before coming off work

8. Pay attention to the fire hazards and check the post responsibilities of the electrical equipment in the bar. 3

1. Dress neatly, dignified and generous, smiling and polite when taking up the post.

2. Be familiar with the name, time, number of people and table arrangement of the unit (or individual) ordering food on that day, pay attention to recording the special activities of the guests (such as birthday celebration), and report to the supervisor in time if there is any important situation. Store and take care of the clothes for the guests, and ask if there are any valuables. The valuables remind the guests to take care of themselves.

3. Organize and prepare menus and wine lists, and replace them in time if they are damaged.

4. greet the guests, guide the guests to the reserved table or the table that the guests are satisfied with, pull the chair for the guests, spread the napkins, and hand over the menu and wine list.

5. When the guest is full, be responsible for arranging the customers who arrive after the arrival, so that the guests are willing to wait.

6. Pay attention to the names of frequent customers to increase the intimacy and pride of the guests.

7. Listen to customers' opinions at any time, and report them to superiors in time

8. Pay attention to all kinds of problems in reception work at any time, and report them to superiors in time and assist in handling them.

9. master and use polite language, such as "hello, sir and miss, welcome" and "welcome to our restaurant".

11, responsible for answering the phone, guests should ask the name, unit, time and number of people when ordering food by phone, and the call should be accurate and fast.

11. Introduce all kinds of dishes, drinks and special dishes in the restaurant to attract guests to eat in the restaurant. When guests leave the restaurant after eating, stand at the door to see the guests, ask for their opinions and thank them. Welcome guests to come next time. Responsibilities of the floor supervisor of Chinese restaurant

12. Assign the morning, middle and evening shift personnel every day, and make attendance records of the foreman and the usher.

13. Check the appearance and appearance of the waiter before work every day.

14. Understand the number and requirements of diners at that time, reasonably arrange the work of restaurant service personnel, and urge the waiters to do a good job in cleaning and preparing meals and wine.

15, always pay attention to the dining staff dynamics and service situation in the restaurant, and give instructions on the spot. In case of VIP guests or important meetings, carefully check whether the pre-meal preparation and table setting meet the standards, and take the stage to serve in person to ensure the high level of service.

16, strengthen communication with guests, understand their opinions on food, strengthen cooperation with public relations salesmen, understand the mood of guests' files, properly handle guests' complaints, and reflect them to the Chinese restaurant manager in time.

17. Check the facilities and check the tableware regularly, formulate the use and storage system, and report any problems to the restaurant manager in time.

18. Pay attention to the performance of waiters, correct their mistakes and deviations in service at any time, and keep records of their work achievements as the basis for selecting the best employee of the month.

19, responsible for organizing foreman and waiter to participate in various training and competition activities, and constantly improve the service level of themselves and their subordinates.

21. Actively complete other tasks assigned by the manager. Responsibilities of Chinese restaurant manager

21. Supervise the daily operation of the restaurant, prepare the attendance list of employees, check the attendance status of employees, and check whether the appearance and personal hygiene, uniforms, hair, nails and shoes of employees meet the requirements.

22. Have the spirit of contributing to the company, constantly improve the management art, be responsible for formulating the restaurant manager's marketing strategy, service standards and procedures, and organize their implementation. The business requires Excellence.

23. Pay attention to the training of subordinates, organize employees to learn service skills on a regular basis, train employees in company awareness and marketing awareness, check regularly and make training records.

24. Treat guests warmly and humbly, properly handle complaints from guests, and continuously improve service quality. Strengthen on-site management, stick to the first line of business hours, and find and correct problems in service in time.

25. lead the QC team of the restaurant to check the service quality of the restaurant, and ensure the quality of the restaurant's products and services.

26. Strengthen the management of restaurant property, master and control the use of articles, and reduce expenses and loss of articles.

27. Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and clean and disinfect tableware and utensils.

28. Check the dining room equipment in time, establish a material management system, do a good job in maintenance, and do a good job in restaurant safety and fire prevention.

29. Keep good cooperation with chefs for a long time. Study and formulate special menus according to seasonal differences and guest conditions.

31. Attend various relevant meetings held by the Food and Beverage Department and complete other tasks assigned by the Food and Beverage Manager.

31. Hold restaurant staff meetings regularly to review the recent service situation and publish the activity records of QC group.

32, do a good job in guest relations, take the initiative to communicate with guests; Handle guest complaints, take immediate action to solve them, and report to the manager of the food and beverage department if necessary. Job responsibilities of catering bar 4

Job content

1. Fully manage the personnel of the department to comprehensively manage the standards, appearance and quality of all products produced by the water bar;

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

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

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

5. Assist the store manager to make the sales varieties and prices of various drinks and beverages in the bar, and make the 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, and standards such as operation specifications, product quantity, product speed, product decoration, etc.

7. Do a good job of daily Business Day Report and hand it in on time. At the same time, do a good job of daily inventory and liquor storage.

8. Supervise employees' work discipline, gfd and manners.

9. Handle complaints from guests or other departments and mediate disputes among employees.

workflow:

1.

(1) Hold a daily meeting before business to check the employee's gfd, and ensure that no one is absent and his appearance is clean and tidy;

(2) convey the leadership instructions, so as not to miss;

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

(4) Do the final inspection before business, and be careful.

2. During business

(1) Patrol and inspect the work of the water bar, arrange the inspection sequence reasonably and produce the products in time according to the requirements, so as to meet the relevant production standards;

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

(3) Handle complaints from guests and colleagues properly and sincerely;

(4) It is objective and correct to solve the contradictions among employees.

3. After business

(1) Check the water bar report carefully.

(2) hold a regular meeting after work and ask questions of the day. Job responsibilities of catering bar 5

1. Be responsible for all preparations before meals.

2. greet the guests warmly and actively, guide them to the appropriate seats, help them to pull up their chairs and give up their seats, and memorize the names of frequent customers and VIPs.

3. When having a meal, politely refuse non-dining guests to visit the restaurant and disheveled guests to eat in the restaurant.

4. Maintain good relations with the guests, provide quality services according to the needs of the guests, and actively promote all kinds of drinks, dishes, snacks and other products.

5. Accept orders from guests, and provide fast and accurate services to guests according to specified standards and procedures.

6. Answer the guests' questions about food and hotel facilities, collect the guests' opinions and complaints, and report to the foreman in time.

7. Be responsible for the cleaning and hygiene of the restaurant, and keep the environment, service desk, floor and dining table clean and hygienic, so that they can meet the hotel's specified standards.

8. properly handle emergencies in service and keep the restaurant in good order.

9. Be responsible for the maintenance of various service equipment and facilities.

11, responsible for room service.

11. Complete other tasks assigned by superiors.