knowledge of all products, host guests in a professional and efficient manner, managing multiple orders simultaneously, managing on site or temporary staff, managing and organise wine and fruit cellar, daily organisation of the bar station, managing cash tolls and accept card and cash payments via micros system, preparation and invention of cocktails for the cocktail list.Able to work on their own and in groups. Positive attitude and ability to work under pressure, with events of numerous people, cheerful and predisposed to give every single shift of work maximum seriousness accuracy, punctuality and professionalism.