In order to better achieve the work goal, in order to work, we should make a good work plan in advance. Work plan is the basis of management, how to write a personal work plan? We now recommend you bar barista work plan, if you need to have a look at it!
Work plan for the bar baristas (Article 1)
merely water bar
-- entrepreneurial plan
Planning group: the sixth group
Group leader: Wang Yafei group members: Chen Yao, Liu Jixuan, Xu Huiying, Jiang Yue, Xie Liang
Yao, Fang Qiuxiang, Peng Jiangxin Deng Xiangping, Lu Yiwei, Liu Ting, Zeng Yan, Cao Maoting, Yang Bingyi, Zhou Rui
Time: October 25, xx
A business introduction and long-term goals
Third, the coordination of the relationship with the other departments and the guests (i.e., internally and externally)
1, to strengthen the contact with the other departments of the store
2, cultivate the staff's sense of competition, collective consciousness, *** with the progress;
3, according to the changes in the market and the new needs of the guests, the timely adjustment of the service projects and service mode;
4, to strengthen the understanding of the guests, communication and cooperation, maximize the department's economic and social benefits;
4, with the guests of the understanding, communication and cooperation, and improve the economic efficiency and social benefits.
Another: according to the scale of the Mu foot (business area, massage, price, local Mu foot market conditions, etc.) can be developed accordingly business management program
Bar bar staff work plan (Part 2)Bar staff workflow
a bar staff operating procedures
1, open the pre-shift meeting, read the shift of the book The shift handover matters, check the bar workplace items are complete, if there is a shortage of goods, you should apply in a timely manner. b, check the bar facilities and equipment is normal, if damaged, timely reported for repair. c, cleaning the evening shift left behind items and disinfection, and placed neatly, clean the ground to do a good job of production.
2, the peak of the output, to ensure that the fastest time quality and quantity for the guests supply. According to the drink list provided by the waiter to provide guests with the fastest speed of production. Ensure that the water bar is clean, and that all fruit dishes are clean and put into the sterilizer for disinfection. Remove all trash and rinse out trash cans. Write up the shift handover and daily report, turn off the power, and finish the shift on time.
5, all the bar staff must do: when the waiter to take the drinks list over, we must look at the number of drinks above, frozen or hot, and then in accordance with the order of production, production must be done to achieve hygiene and packaging beautiful.
6, at any time to grasp the bar between the wine or food shelf life, such as the discovery of wine or food will be expired must be two months in advance to the minister to report.
7, monthly inventory work on time, and with the Ministry of Finance of the spot check inventory.
Second, the monthly health regulations, in accordance with the company's relevant documents to implement.
Third, the bar notes:
1, damaged tools or cups and glasses according to the company's regulations compensation, such as damage and willfully do not report in a timely manner, to double the penalty.
2, baristas are strictly prohibited from stealing food production or sent to other people to eat, violators from the strict
punishment.
3, the baristas are strictly prohibited to the company's tea and other items for private use or lending to others, the offender depending on the circumstances of the punishment, serious dismissal treatment, not counting any wages.
The work plan of the bar baristas (Part 3)
1. To provide customers who come to the sales office with enthusiastic, courteous and professional quality service.
2. Familiarize yourself with the service process and work standards of the post, and strictly in accordance with the requirements of the implementation.
3. Do a good job of hygiene in the area and maintain a good working environment.
4. Responsible for the cleaning and disinfection of utensils and the safety of equipment and facilities in the area of responsibility.
5. Responsible for the daily inventory of beverages, regularly submit procurement applications to the relevant person in charge, including the name of the need to purchase, quantity, etc.; to ensure that the supply of beverages normal.
6. Do a good job of handover, fill out the work handover record sheet, to be accurate and error-free. 7. Seriously complete the work assigned by the superiors, and report any problems to the superiors in a timely manner.
8. Participate in the company and the department to carry out various training, learning, training, and constantly improve their own sense of service and quality, promote and implement the company's management philosophy and corporate culture.
9. Strictly abide by labor discipline and rules and regulations, respect for superiors, caring colleagues, obedience to management, and actively complete the tasks assigned by superiors.
Responsible for the bar within the health and storage of goods, and do a good job related to disinfection; according to the norms of polite reception for customers to provide tea service; to ensure that the negotiation area tables, chairs and items placed neatly;
1, after the customer seated in a timely manner to provide tea and services, the time shall not be more than a minute; negotiation process in a timely manner to provide renewed water service, the customer's cup of water shall not be less than two-thirds. Do a good job of bar daily consumption registration work.
2, check the day of the required goods and prepare for all kinds of utensils, good business before the preparatory work.
3, carefully observe the overall environment of the sales office, clean up the bar and negotiation table in a timely manner utensils, peels, confetti and other debris, at any time to maintain the sales center facilities and items placed neatly, clean.
4, to eliminate all bar with the bar has nothing to do with personnel into the bar.
5, proficiency in professional knowledge and the basic skills of service, and developers, marketing departments, and other agents to improve the relationship and actively cooperate with the work.
6, to provide guests with quality and thoughtful service (paid service initiative to introduce and promote a variety of products).
7, shall not string post, leave the post or unauthorized leave the post, shall not be in front of the customer, the leadership (in the second floor of the experience hall) jokes and laughs to do with the work of unrelated matters.
8, during the shift is not allowed to smoke, read the newspaper, snacks, not to steal any food in the bar.
9, without the approval of the bar shall not be privately lent any items, or a fine of ten.
10, care for company equipment and property, properly keep all items, reduce waste and reduce the breakage rate of appliances.
11, responsible for the bar daily drinks inventory work, fill out the daily sales reports and monthly inventory statements.
13, abide by the company's rules and regulations, respect for superiors, and obey the arrangements of superiors. 14, go to work to check the electrical switches and door locks, do a good job of prevention.
15, saving water, electricity, control the production cost and fresh food preservation methods. 15, responsible for the daily required number of goods requisition work.
The work plan of the bar baristas (Article 4)
Water bar evening shift workflow
Start dining.
Be on time for the evening meeting, Buda the day estimate clear and promotional products.
Check the remaining amount of all tea bases and the quality of materials. Decide whether or not to add more tea base according to the business situation.
4. Replenish materials: replenish fructose, lemon juice, passion juice, milk tea powder, jasmine green tea, Ceylon black tea, straws, etc.
5.
5. Ensure that all items are replenished and placed on the counter. Ensure that the accompanying 6S is organized and clean . According to the printer out of the list, see the list to make drinks. 7. made drinks in a timely manner. 8. timely retrieval of utensils, and cleaning.
Fruit inventory work, record the fruit needed for tomorrow and call the fruit manufacturers to place orders.
10. To put away materials: put fructose, lemon juice, passion juice, etc. in the refrigerator for safekeeping.
11. Clean all measuring cups, tea buckets, knives, juicers, and so on.
12. Complete the hygiene cleaning of the floor, cup sink, garbage can, refrigerator, rags, operating table, ice machine, ingredient bucket.
13. Count the number of all items and the amount of the day, registered in the bar sales schedule. 14. Complete the bar night shift utensils inventory work, inventory of today's quantity and registration, the lack of which should be found in a timely manner.
The bar bar work plan (Part 5) A. Background: the existing bar in the new student activity center office 103, near the teacher's office, but also the various student union often activities party location, has the market advantage, in addition to the new student activity center around the scale of the milk tea bar, and consulting agencies, and now the foreign lease, the form of rental projects can be varied, the milk tea bar, the consulting office, and other projects can be, the project is a rare opportunity for foreign lease. Second: the rental project advantages and disadvantages Advantages: 1, the cost is low, we are only responsible for providing a place, the equipment problems are solved by the other party 2, the risk is small, we are responsible for the collection of rent, income stability. 3, you can also take the opportunity to pull down the sponsorship (for example, from the other side of the sponsorship fee of 200 yuan, we can be responsible for helping to do publicity work, or help to participate in the work) Weaknesses: 1, although the risk is low, the relative income will be low 2, the relative management is difficult to manage, renters do not necessarily intend to cooperate with the management of 3, and the rent of a bar **************************************************************************. The tenant to reach a rental bar *** knowledge difficult and time-consuming III. Cost budget Rental project cost budget is low, focusing on the pre-publicity, including making banners, printing and distribution of rental leaflets, media publicity, etc., the budget cost of about 500 yuan. Four. Publicity program 1, print banners can be hung in the frequent entry and exit of outsiders in the West Apartment, the East Gate and the new big live near. 2, print the rental leaflet, by members of the Committee to go outside the university publicity distribution. You can note the contact phone number, you can also interview 3, the media publicity, the use of Renren, Sina Weibo and Tencent microblogging, published forums, and other forms of publicity for the rental program. In addition to the case of more renters can also choose the form of bidding. 4, interested parties by the self-regulatory committee members personally interviewed, and then introduced with the teacher for the final gatekeeper interviews, the project, signed a letter of agreement Five. Our student representatives personally interviewed the sponsorship program. Because we are in charge of apartment management, the renter gives us sponsorship money for what we can do for them. 1, we can help it to go to each dormitory building for publicity, distribution of flyers, to help them increase the number of customers and so on 2, we can draw on-duty time to help it deal with the work of the store, the equivalent of free hourly workers. (Now hourly workers, Qu Shi University price of an hour 5 to 10 yuan or so our school work office teachers 3, our student work office teachers and student organizations can also become an important consumer group of them. I. The requirements of the output. 1, to produce strict requirements, the bar supervisor in the bar is responsible for the bar supervisor is responsible for the gatekeeper (required to ensure quality and quantity out of the same drink portion to a system) such as the bar supervisor is not in the bar when the bar lead staff to gatekeeper. If the customer comes to our store for the first time he can be satisfied with the drinks he ordered then it is likely that he will become our repeat customers. 2, in the customer finished the meal on the bar to do a survey of the drinks, see how many customers drink how much left to judge the customer more than our drinks satisfaction or request guests to make comments on our drinks or fill out the opinion form. 3, do drink after I do my own drink tasting such as feeling wrong to the person in charge of the shift to taste to do corrections. Second, the courtesy of the bar staff 1, in the guests into the store bar is the first to see the guests, so the bar staff to have a welcome sound (on the island of welcome) in the guests signaling the need for service, such as service personnel are not present bar staff can first do the voice (hello please wait) when the service staff to inform the service staff to the service at the first time past the service. In the guests left the bar staff to have sent sound (thank you for coming). 2, the bar staff need to help the field should be invited to the word in front of the word thank you after the two departments to help each other *** with progress. Third, the operation of the program 1, 2 o'clock - 5 o'clock for tea time during this period can be given to the point of tea guests to send the designated snacks, which can be done to promote the consumption of guests. 2, Western (China) holidays can be based on the need and the kitchen with the launch of packages such as family packages, lovers packages. According to the consumer group to determine. 3, pre-opening according to the situation to do promotional activities, discounts or return to the coupon. 4, the restaurant's food and environment to do publicity so that more people understand our store to promote their consumption to the store. Four, the control of costs. 1, to all bar staff to instill a sense of cost savings to reduce the waste of finished products and semi-finished products when making meals. 2, regularly check the bar materials, some not easy to save things to do timely marketing, to reduce unnecessary waste. The bar bar staff work plan (Article 7) First, the main work 13, before renting protective gear to let customers see whether the physical suitability of the customer to confirm the printing of small tickets and sign the protective gear rental checklist to confirm; 14, the protective gear should be collected in a timely manner to count the number of protective gear and check whether there is damage to the damaged situation, to confirm that there is no error and then return the ticket deposit (be sure to pay attention to the order of) The bar staff will be able to check whether there is damage to the protective gear, to confirm that there is no error, and then return the ticket (must). Pay attention to the order) 15, customers in the exchange of coins to inform the customer coins can only be switched once and inform the customer of the use of the locker (first open the locker in the hole above the coins put into the locker to close the door and lock the key) 16, such as the phenomenon of swallowing the coins to go to help customers to solve the problem and the coin in the swallowing of coins on the registration of the register to register a good night to find the supervisor to sign the accounts 17, Misoperation must be promptly notified to the shift supervisor 18, morning and evening shift handover should be written clearly, including the reserve as well as unfinished business, check the number of coins at any time, to ensure that the peak flow of traffic in sufficient quantities to exchange ; 19, regular check of the shelf life of the food, such as the discovery of the expiration date has been expired and will be expired, to make a good registration, and timely report to the supervisor ; 20, Haagen-Dazs Ice cream sold 60g a ball evening shift to fill out the sales table 21, half an hour before the end of business to fill out the handover matters, to be clear and easy to understand; 22, will be outside the water bar tables and chairs cleaned up, close the outside of the water bar roller shutter door; 23, fill out the water bar income Ming, the account book, the bill, and submitted to the supervisor; 24, the exit system to close the computer, the small ticket printer, the bill checker. Small ticket printers, bill checker; 25, such as the late package field field need to put all the things on the water bar countertops into the refrigerator or cabinet door and lock; 26, the post office supplies and equipment put away, turn off the power. Note 1. In the rental of protective gear must inform the customer to check in person protective gear, lost or damaged need to be compensated; 2. return protective gear to be carefully examined; 3. selling items in stock in 20 or so to inform the supervisor needs to be ordered; 4. there is a late package of time to put the items into the refrigerator or the cabinet door and lock it up. The bar bar staff work plan (Article 8) A summary of the work carried out in this month (a) Solidly carry out the work of helping the three practical commitments have been completed ahead of schedule. Combined with the "term goal responsibility book" to help matters, solid work to do practical things to benefit people's lives. On the basis of the previous work, on the afternoon of September 16, the joint county hospital successfully carried out "send doctors to the countryside" free clinic activities. County Hospital *** organization of surgery, internal medicine, obstetrics and gynecology, cardiovascular, pediatrics and other 6 clinicians, carrying electrocardiograph, blood glucose meter, blood pressure meter and other medical instruments, to provide villagers with a variety of medical services. During the more than three hours of clinic activities, more than 300 copies of health promotion materials were distributed, more than 200 villagers were seen free of charge, 150 ECGs were done, 180 blood pressure measurements were taken, and villagers were provided with medical consultation, prescription, free medical checkups, delivery of medicines, and follow-up treatments, which, to a certain extent, eliminated the villagers' hidden illnesses and alleviated their economic burdens, and at the same time, greatly improved the villagers' hygiene and health awareness. So far, including the construction of 180-meter-long high-standard drainage ditch and repair of 1370 meters long, an area of 2,260 square meters of road shoulders and other three commitments to help matters, have been successfully completed one month ahead of schedule. (a) further strengthen the research work, strengthen the grass-roots organization. Previously, due to the village team members usually organization contact less, the village affairs communication is not smooth, resulting in party members and cadres of the sense of responsibility, pioneering awareness is not strong, affecting the entire team's combat effectiveness, which in turn directly affects the overall development of the village. In view of this situation, the leadership of the county party group combined with the current education and practice activities, many times to Sun Cong village visits and research, has with the village "two committees" team, party members on behalf of the masses, leading households, leaving the village cadres held four levels of symposiums, to find out the impact of constraints on the development of the village factors, to explore the future development of the road, *** with the solution to the difficulties and difficulties. *** with the solution of difficulties and problems. (C) further practicing the mass line, solidifying the foundation of development. Make full use of the village level activity places, and actively carry out all kinds of party activities. Office secretary, village cadres and the village "first secretary" for the village party members on the party class, to inspire the majority of party members to faithfully practice the mass line, a heart for the people, pioneering, take the lead to get rich and lead the masses *** with the rich, take the lead in the demonstration of the sign, take the lead in compliance with the law, take the lead in the creation of a civilization, take the lead in the construction of a beautiful countryside. Through heart-to-heart exchanges, inspired the village team to lead the masses to develop confidence and courage, laid a good foundation for the development of the village. (d) Donation of rural bookstores. In accordance with the requirements of "solving problems and doing practical things", the establishment of rural bookstores. The county tax system cadres and workers issued an initiative to donate books. In less than a week's time, more than 100 cadres and workers enthusiastically donated more than 300 books of all kinds, valued at more than 3,000 yuan, which completely solved the problem that it is difficult for the masses to buy, read and borrow books, and further enriched the spare time life of the farmers and the public, so that the masses can learn without going to the village. At present, every day there are adults and children to the "bookstore" to read books. "Farmer's bookstore" has become the village people learn science, science, market, fast get rich "gas station". (E) in-depth cadastral survey verification work. On the basis of the previous work, by the town government under the leadership of a unified training, town government staff, office, village "two committees" three land registration leading group, household by household, plot by plot of land for verification. At present, the work is being carried out in an orderly manner. Two, next month's work plan First, actively carry out activities to send doctors to the countryside. The second is to strengthen the village collective income research, the development of practical ways to find ways to seek practical results. The third is to seriously carry out the party's mass line education and practice activities. Looking back on this short four-day training and learning process, I'm very grateful to the company's leadership and colleagues for their help, which enabled me to successfully complete the training and basically master the relevant business knowledge. Based on my first contact with e-commerce and sales industry, facing difficulties and pressure, in order to successfully complete the company's targets and achieve personal expectations, for the characteristics of the industry, the status quo, combined with my understanding of the days of "sales and service" and insights, the first month of the work of the following plan. This plan includes four parts: purpose, goal, work plan and plan evaluation summary. First, the purpose This plan is the first month of work to carry out the guidance, is the completion of the sales targets and to achieve the personal goals expected to ensure. The purpose of this plan is to ensure that the completion of the target, to achieve the goal. Second, the goal 1, comprehensive, more in-depth grasp of our "products" functions, features and advantages and to achieve the application of free. 2, according to their own previous understanding and from other ways to search for information, enter the customer data 150. 3, lock the intention of 20 customers. 4, strive to complete the sales target Third, the work carried out by the plan As we all know, the competition of modern sales is the competition of service. Service is divided into pre-sales service, sales service and after-sales service, and we have precisely is the sale of "service", so the work that is pre-sales service is the most important part of our work. It is because of this, my work to carry out the plan is also around the "pre-sales service" to carry out. The bar bar work plan (9) 1. The bar by the front bar, fruit processing room, liquor display cabinets composed of three parts. Bar height in accordance with the standard 105 ~ 115 centimeters, this height can be with the overall design of the bar, the average height of the bartender and do the corresponding changes. Bar width is generally standardized as 40~50 cm. In addition, should be extended to the outside part, that is, customers sitting in front of the bar to place the arm of the place, about 20 centimeters. 2. The front bar includes a beverage display cabinet and an operating table. Drinks display cabinets are located on one side of the bar and cannot be placed in the center of the bar. There is an operating table under the front bar. The height is 80~90 centimeters. The operating table includes a coffee maker, a water cabinet, a washing sink, a wine bottle rack, and a wine glass rack. Cabinets are installed underneath the console for wine, drinks, bottles and barware. 3. Fruit processing room is located at the back of the bar, with a bar fruit counter, refrigerator, sink, induction cooker, juicer, ice machine and so on. 4. The liquor display cabinet is located between the front bar and the fruit processing room. This is the most important part of the theme to highlight the bar. It is mainly used to display a variety of store brand drinks, cups and glasses. Bartenders can use the bar design and lighting effects to make specialty cocktails to the bar to attract customers. Focus on the details to change the customer's overall feeling of the restaurant. 5. The lighting design of the bar environment to create a good atmosphere, light sources and lamps and lanterns a wide range of choices, but pay attention to the bar, the harmonization of the restaurant environment, it is best to ask the professionals to design.