* Organizes and coordinates daily sales records and daily operations.* Ensures smooth input and output of store inventory record.* Ensures Bar chillers are stocked daily with beverages properly recorded for daily inventory.* Ensures expiry items are labeled and recorded accordingly so they go out before the due date.* Ensures first in first out (FIFO) is seriously practiced and carried out in the bar to contain and avoid selling expired beverages to guests.* Organizes training and orientation programs for staff inducting them and teaching them about customer service, proper working ethics, SOP's, alcoholic beverages and Food and safety for food handlers.* Ensures staffs are properly groomed and neatly dressed for operations daily.* Ensures the work environment is conducive , organized and neatly ready for operation daily.* Ensures finished food items and beverages are recorded and re ordered.* Ensures market prices of items does not affect the quality and standard of food and drink services in the restaurant and bar.* Source for vendors and reach a reasonable bargain with them for supplies of food and beverages.* Host events and run promotions to increase daily sales , guests feed back and retain Guests.* Ensures every individual staff understands and lives by the culture of the company always.

*carries out weekly and monthly staff training and appraisals to ascertain the effectiveness and productivity of all on ground staff.* Ensures daily, weekly and monthly sales targets are met by using promotional events, jingles and fixed menu prices with chefs d'jour and cycle menus.* Monthly Review of overall beverage menu from best seller to less demanded beverages in order to introduce new beverages and take off less demanded consumables.* Capitalizes on varieties of live entertainment to keep the guests actively entertained and engaged.* keeps a strict inventory system to monitor out of stock items record and restocking out of stock items.* Monitors daily, weekly and monthly sales in order to manage profits and loss records and graphs.

• Responsible for establishing and maintaining high sanitation standards in all food preparation area• Responsible for the Maintenance and the cleanling of all F&B service and Kitchen Equipment• Responsible for guiding the all subalterns staff and in the performance of their jobs in accordance to Hotel policies and procedures.• Responsible for achieving financial goals, by minimizing costs without compromise in Hygienic condition.• Responsible for implementing the Policies and Procedures in operating the Stewarding Department• Responsible for ensuring sufficient operating equipment and cleaning supplies for the operation.• Responsible for the administration, operation and coordination of the Stewarding Department in absence of the chief steward• Responsible for providing functional assistance to operation during peak periods and functions.• Responsible for keeping F&B equipment inventory book up to date.• Responsible in maintaining all F&B area keeping the area free of pest at all time.• Responsible for administration and the disposal of the waste.

• Ensuring efficient and seamless service delivery of all meals.• Learning and using appropriate food and beverage terminology and pronunciation to enhance the guest's dining experience.• Becoming familiar with menu descriptions and beverages in order to discuss items appropriately with guests• Entering food and beverage orders in the point-of-sale system.• Observing guests to anticipate their needs and responding to any additional requests.• Taking ownership of maintenance in Guest Corridors when appropriate.• Attending meetings, training activities, courses and all other work-related activities as required.• Performing related duties as required

 Deliver food orders from the kitchen to customers’ tables rapidly and accurately Act as the contact point between Front of the House and Back of the House staff Communicate food orders to chefs, paying attention to priorities and special requests (e.g. food allergies) Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins Serve welcome drinks and hors d’oeuvres, upon guests’ arrival Ensure food is served in accordance with safety standards (e.g. proper temperature) Check in with customers and take additional orders or refill water, as needed Remove dirty dishes and utensils Answer guests’ questions about ingredients and menu items Inform restaurant staff about customers’ feedback or requests (e.g. when they ask for the check) Make sure families with young children get kids menus and special silverware set

• Check the communications binder or board for announcements and memos.• Ensure all equipment is clean and in good order• Review Orders.• Set up stations.• Adhere to all sanitation guidelines