酒吧服务员/主管 FLAIR Supervisor/Attendant

Being the ambassador of FLAIR brand. Knowing and familiar what the brand represent.
FLAIR品牌大使，熟悉，知晓品牌含义与代表。
Maintain complete knowledge of: 必须掌握以下信息
All liquor brands, beers and non-alcoholic selections available in FLAIR.
FLAIR可提供的所有的酒精饮料，啤酒和非酒精饮料的牌子。
Every wine/champagne/cocktail by the glass and major wines on the wine list.
酒水单上每种葡萄酒/香槟/鸡尾酒的具体特点和描述。
Proper service and mixing technique of the all cocktail on the beverage list or the cocktails requested by the guests.
正确的服务和最大程度的满足客人对大酒牌上鸡尾酒的要求。
Maintain the cleanness of the fridges. Store and sale all the drink items into the fridges according to first come first serve standard.
保持冰箱的清洁. 按照先存先卖的原则储存和销售饮品。
Check the expire date of the drinks inside the fridges and pantry house daily, take out all the perishable and expired food and drink
items from the fridge and pantry house. Fill the expired food and drink form.
检查冰箱内和备餐间内饮料的保质期。将所有质的食物和饮料从冰箱和备餐间取出处理掉。填写食品和饮料的过期
单。
Record the fridge temperature correctly in a daily base.
正确及时记录冰箱每日的温度
Designated glassware and garnishes for drinks.
饮料指定的杯子和装饰。
All menu items, preparation method/time, ingredients, spices, portion size, garnishes, Presentation and prices.
菜单的所有内容，准备方式，成份， 调味品，分量，装饰，摆放和价格。
Bar lounge layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
大堂吧的整体摆设桌子/座位/边台数，正确的桌面摆台，房间的可容纳量，运营时间，价格范围和制服。
Imputing of items in the MICROS system.
系统操作程序
Remember mentioned daily regular and V.I.P.’s reservations.
每日常客和贵宾预定清况。
Be aware of in-house group activities, locations and times.
记录在店客人的日常行程表，如地点和时间等。
Correct maintenance and use of equipment.
正确的保养和运用各类设备。
All department policies / service procedures.
所有分部门的政策/服务程序。
Cigar service and knowledge.