What Does a Bar Manager Do?

The bar staff management system is a management regulation formulated for better bar operation.

Bar staff management system

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Immediate superior:

Immediate superior: Executive Deputy General Manager

Subordinates: lobby supervisor, cleaning department, welcome

1 Under the leadership of the Executive Deputy General Manager, he is fully responsible for managing the daily work of the department, implementing the rules and regulations of the club, and operating ideas to ensure the smooth progress of various tasks in the department.

2 Strict self-discipline, responsibility by oneself, strong motivated and good comprehensive quality, with the overall interests of the club as the starting point, the focus of stimulating the work potential of employees, the purpose of creating good operating benefits, and make every effort Department management

3 Establish and build a management system for all sectors, specific job content, operating specifications, service quality standards, etc. for each post, and supervise implementation.

4 Give full play to the work enthusiasm and sense of responsibility of lower-level staff, and irregularly check the work situation of each post from time to time.

5 People-oriented do a good job of the ideological work of employees in this department, cultivate a strong team spirit, strengthen employees' awareness of service to customers, and improve service quality in an all-round way.

6 Actively listen to the work reports, opinions, and suggestions of subordinates, and analyze and solve problems through collective democracy.

7 Do a good job of the department's material and property management, control the effective use of consumables, save costs and expenses, and cooperate with relevant departments' inspections on a regular basis.

8 Maintain a good relationship with guests during business, solicit opinions from customers, and handle customer complaints.

9 Attend the club's weekly office meetings and coordinate with other departments. And play a role in the succession of this department.

Immediate superior: Executive Deputy General Manager

Subordinate: Assistant Manager

1 Responsible directly to the Deputy General Manager.

2 Absolutely obey the work arrangements of the superiors, assist in participating in various reception or visiting activities.

3 Actively publicize the company's high-quality services and perfect facilities, establish a good company image, and pay attention to understanding the customers' opinions on the company in a timely manner.

4 Collect and organize relevant information at any time, and formulate a work plan for the department.

5 Understand the guest's hobbies, taboos, habits, and assist the management of various departments to do a good job in reception.

6 Continue to expand the knowledge of yourself and your subordinates, improve business skills, participate in various company activities, and enhance your business entertainment skills.

Direct superior: Executive Deputy General Manager

Subordinates: bartender, bartender

1 Have a high sense of responsibility, work early, and finally leave the job.

2 Responsible for coordination with other departments.

3 Responsible for the work meetings and staff training of the department.

4 Check the preparations before opening the bar, whether the amount of drinks and glasses are reasonable, whether they are in place, and whether the cleaning is up to standard.

5 Check whether there are other problems or hidden dangers in the area of responsibility, and report any abnormal situations immediately.

6 Check whether the daily report is accurate and the quantity and amount match.

7 Responsible for arranging the daily work of the staff and supervising the effect of fancy bartending.

8 Supervise the staff and solve and correct the problems encountered by the bar workers in time.

9 Obey the command of the superior and complete other tasks assigned by the superior.

Direct superior: bar manager

1 Under the leadership of the bar manager, actively carry out various tasks.

2 Responsible for all supervision and inspection of the bar.

3 Master the use of equipment and maintenance knowledge.

4 Actively innovate and grasp the taste and recipe of cocktails in daily work.

5 Responsible for the inventory, registration and coordination of all items.

7 Prepare daily sales reports.

8 Actively promote the drinking atmosphere at the bar and conduct cocktail promotions in a timely manner.

9 Perform a fancy bartending show daily according to the bar manager's regulations and requirements.

10 Practice fancy movements to reduce mistakes and continuously increase fancy movements and enjoyment.

Direct superior; bar manager

--Job Responsibilities--

1 Do a good job of sanitation in the area within the specified time, and check whether all the equipment of the bar is operating normally.

2 Before the start of the shift, check the amount of liquor left in the previous day's business, and replenish the supply in time as needed.

3 Familiar with the source, brand and origin of all drinks in the bar and know their taste, know how to store, drink and cocktail preparation methods.

4 At all times, pay attention to the hygiene of all the utensils in the bar. It must be clean, free from damage and stains.

5 Be sure to produce fast, accurate and high-quality products.

6 Qianba should actively communicate and maintain good relationships with customers, and try to understand personal information such as customers' names and preferences in order to serve customers more thoughtfully.

7 Strictly implement the requirements for single delivery and eliminate errors during the delivery of drinks.

8 The front bar staff must ensure the high quality of fancy bartending to achieve the effect of enhancing the business atmosphere.

9 Before work, carefully check the number of drinks left on the day and make a record (inventory), and propose the number of drinks to be purchased the next day according to the business forecast. And clean the bar, everything can return to normal before leaving work.

1. Check in to work on time at 19:00, you must not be late or leave early (20:30 for late shifts).

2. Change the tooling, hang up the work card, and go to the designated place to attend the pre-class meeting on time.

3. Inventory 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 for the day.

5, clean all the sanitation in the bar.

6. The staff of Houba prepares 10 fruits before 9:00 in advance, and adds spare fruits according to the business situation during the business.

7, according to the order on time and quantity shipped accurately.

8. After receiving the order, you must carefully check the order to check whether it is wrong (including the date, time of writing, production name, tiredness).

Calculate the amount, the amount received, the balance found).

9. The time for non-modulated drinks and beverages from writing to delivery to Taiwan and the room must not exceed 3 ~ 5 minutes.

10. The time for preparing alcoholic beverages, drinks and fruits from writing to delivery to the production station should not exceed 5-10 minutes.

11. Clean wine bottles, wine glasses and other appliances at any time to keep them in order. Empty bottles and cans should be disposed of in a timely manner to keep the table and the floor clean. One of them cleaned the dead corner on Monday and waited for the bar hygiene. Organize the refrigerator and water cabinet on Tuesday, organize the ice maker and beer maker on Wednesday, and repeat the above procedure on Thursday, Friday, and Saturday. Fully cleaned and organized on Sunday.

12. After the business is finished, clean and clean the bar; keep a record of the remaining wine and lock all the wine cabinets of the bar.

13. Bar counter production process: waiter shouting and handing over the order-bar counter review and production-production, deposit note-the waiter will ship according to the actual shipment.