Bar management is to create a unique brand culture. Bar is the wine department of restaurant catering department, which has different forms according to the scale and type of hotel. However, regardless of the scale, their work is basically the same to maintain the normal operation of the bar.

1, small bar organization

Small hotels generally have a bar, and the staff arrangement is as follows: bar supervisor 1, bartender 1-2, and waiter 2-3. In some small restaurants, bartenders are also bar directors.

2, medium-sized bar organization

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 daily operations.

3, large bar organization

There are many kinds of bars in the hotel, such as lobby bar, banquet bar and bowling bar. Therefore, it is necessary to set up a liquor department (the second-level department of the hotel) to be responsible for the management of all bars in the hotel. According to the needs, the liquor department has 1 assistant managers to assist the manager of the sprinkler department in managing the daily business. Each bar can be equipped with 1 supervisor or foreman to be responsible for daily operation and management.

Tips: The above contents are for reference only.

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