A Bartender (direct superior: bar manager)

1 Actively carry out various tasks under the leadership of the bar manager.
2 Fully responsible for the supervision and inspection of the bar.
3 Master the usage methods and maintenance knowledge of various equipment and facilities.
4 Actively innovate in daily work and grasp the taste and formula of cocktails.
5 Responsible for the inventory, registration and overall planning of all items.
7 Make a daily sales report.
8 Actively promote the drinking atmosphere at the bar and carry out cocktail promotions in a timely manner. To
9 Fancy bartending performances are performed daily according to the regulations and requirements of the bar manager. To
10 Practice fancy movements diligently to reduce errors and continuously increase fancy movements and appreciation. To
To
B Bar clerk (direct superior; bar manager)

1 Do a good job in regional hygiene within the specified time, and check whether all equipment on the bar is operating normally.
2 Check the number of drinks left in the business office the day before the start of the shift, and replenish the supply in time as needed.
3 Be familiar with the source, brand, and place of origin of all drinks in the bar, know their tastes, know how to store them, how to drink them, and how to prepare cocktails.
4 Pay attention to the cleanliness of all utensils in the bar at all times, and ensure that they are clean, free from damage and stains.
5 Ensure fast, accurate, and high-quality products when producing products.
6 The former bar should actively communicate with customers and maintain a good relationship, and try to understand personal information such as familiar customers' names and preferences in order to serve customers more thoughtfully.
7 Strictly implement the requirements for order delivery, and eliminate errors in the delivery of drinks.
8 The staff at the front bar must ensure the high quality of fancy bartending to achieve the effect of enhancing the business atmosphere.
9 Before leaving get off work, carefully count the number of beverages left in the business on the day and make a record (inventory inventory), and propose the number of beverage purchases for the next day based on the business forecast. And clean the inside of the bar, and leave work only after everything returns to normal.
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C Manager of the Beverage Department (Direct superior: Executive Deputy General Manager)

1 Subordinates: bartender, bartender
2 Have a high sense of responsibility, start early, and finally leave the job.
3 Responsible for coordination with other departments.
4 Responsible for the work meetings and staff training of the department.
5 Check the preparatory work before opening the bar, whether the quantity of drinks and glasses is reasonable, whether they are in place, and whether the cleanliness meets the standards.
6 Check whether there are other problems or hidden safety hazards in the area of ​​responsibility, and report any abnormalities immediately.
7 Check whether the daily report is accurate and whether the amount and amount match.
8 Responsible for arranging the daily work of the staff of the department and supervising the effects of fancy bartending.
9 Supervise employees and promptly solve and correct problems encountered by staff members in their work.
10 Obey the command of the superior and complete other tasks assigned by the superior.

   work process 
1. Check in to work on time at 19:00, and do not arrive late or leave early (20:30 roll call for late shifts).
2. Change the tooling and hang up the work badge, and go to the designated place on time to attend the pre-class meeting.
3. Count the drinks and check the ice condition of the ice making mechanism and whether other equipment is operating normally.
4. Replenish the drinks and items needed on the day.
5. Clean everything in the bar to be clean and hygienic.
6. The staff of the back bar prepared 10 fruits before 9:00 in advance, and added spare fruits during the business according to the business situation
7. Ship the goods accurately and accurately according to the order on time and in quantity.
8. After receiving the order, you must carefully check the order to see if there are any errors (including the date, time of writing the order, the name of the product, the cumulative amount, the amount received, and the final payment).
9. The time for non-modified alcoholic beverages from writing the order to the production to the station and room time shall not exceed 3 to 5 minutes.
10. The preparation of alcoholic beverages, beverages, and fruits should not exceed 5-10 minutes from writing the order to the time when the product arrives at the station.
11. Clean wine bottles, wine glasses and other utensils at any time to keep them in an orderly manner. Empty bottles and cans should be disposed of in time, so that the countertops and floors are clean. Among them, clean the dead corners on Monday and wait for the bar hygiene. Clean up the refrigerator and water tank on Tuesday, clean up the ice machine and draft beer machine on Wednesday, and repeat the above procedures on Thursday, Friday and Saturday. Complete cleaning and tidying up on Sundays.
12. Clean the bar after the end of the business; check and record the remaining drinks, and lock all the wine cabinets on the bar.
13. Work procedures for bar production: waiters call orders, deliver orders—bar review and make—produce products, deposit receipts—waiters make actual shipments.