首席调酒师-Head Bartender

1. To prepare drinks upon receipt of the order form asstipulated in the Beverage Policy.
根据规定准备好各种饮料，把饮料的各种规定确定下来。
2. To ensure sufficient place is prepared per shift tomeet the expected daily demand. Reporting any shortfalls or out of stock itemsto the Bars Supervisor.
以确保有足够的时间安排，以应付预计的日常需求。及时发现物品短缺和管理酒吧的库存物品。
3. To be responsible for the cleanliness and neatnessof the bar area at all times, ensuring that all daily cleaning schedules aremaintained.
保持酒吧的随时清洁和整齐，保证每日的清洁安排。
4. To be responsible for the safety of all operatingequipment and bar service equipment, reporting any breakage or loss ofequipment to the management.
确保运行的机械和服务器械的安全使用，及时向酒吧主管报告损坏和遗失的物件。
5. To be responsible for the correct storage andplacement of all beverage and food stock, rotating all stock to ensure thatthere is no spoilage. And ensuring that the stock held in the bar is safe andsecure at all times.
确认所有的饮料和食物原料正确的储存量和贮存地点，同时检查是否有原料出现损坏，保证原料在酒吧内使用的时时安全。
6. To prepare daily all food and beverage requisitionsat the end of each shift, as stipulated within the beverage policy.
在每次轮班交接以后，按照所有有关于餐饮的规定，准备好所有要求的食物和饮料。
7. To record the sales of all full bottle and winesales on a daily basis as per the beverage policy.
按照每一条餐饮规定，严格纪录每天的瓶装酒和红酒的销售额。
8. To record accurately all spillage and spoilage thatoccurs on the correct forms provide and ensure that this follows the beveragepolicy.
按照餐饮酒水的规定，记录在正常情况下的出现多余和损坏的情况。
9. To record any new cocktail recipes encountered,that local clients favor. And ensure these are filed accordingly.
记录每一种客人要求的新的鸡尾酒的配方，并及时的存档。
10. To follow any reasonable direction given by thechief bartender and the Management staff.
服务于各位管理人员，听从主管人员的规定。
11. To ensure full co-operation with fellow members ofstaff and service personnel, resulting in a high level of team work.
保证有足够的员工和服务人员，使工作运转正常，提高团队工作效率。
12. To participate in the set up and running of themonth end beverage inventory, ensuring that the bar is in a neat and tidyfashion and that all stock items are able to be counted.
参与制定每月流通的饮料的详细目录，确保酒吧处于干净整洁的环境，并将所有的原料项目列在清单上。
13. To ensure that there is no wastage of items thatcan be re-used by the bar or by the kitchen. And that any item that can be usedis sent to the appropriate department.
确保把清单上的未被损耗的原料，重新回收到厨房和酒吧使用，把清单上的任何物品分配到适合的部门。
14. To report for work in the bar, at the timescheduled on the duty roster.
在通知工作的同时，安排好每天值班的人员。
15. Performs other duties as assigned to meet businessneeds.
当遇见客人的时候，尽量完成客人的要求。
16. Carry out other tasks as directed by yoursupervisors.
完成上级主管安排的其他任务。