1. Initial Planning: Meeting with clients or stakeholders to understand their event requirements, goals, and budget. Creating event proposals, timelines, and budgets. 2. Vendor Management: Hiring and coordinating vendors such as caterers, decorators, audiovisual teams, entertainers, and transportation services. Ensuring vendors meet quality standards and deadlines. 3. Budget Management: Creating and managing event budgets, tracking expenses, and ensuring costs stay within budgetary constraints. Negotiating pricing with vendors to optimize spending. 4. Logistics Coordination: Planning event logistics such as seating arrangements, event flow, schedules, transportation, and accommodation for guests and participants. 5. Event Promotion: Developing marketing and promotional strategies to attract attendees and promote the event. Collaborating with marketing teams on digital marketing, social media campaigns, and press releases. 6. On-site Management: Overseeing all aspects of the event on the day(s) of the event. Managing setup, coordination of vendors, guest registration, program execution, and troubleshooting any issues that arise. 7. Staff Management: Hiring, training, and supervising event staff such as event assistants, ushers, security personnel, and volunteers. Ensuring staff are briefed on their roles and responsibilities. 8. Guest Services: Providing excellent customer service to attendees, addressing inquiries, managing VIP guests, and ensuring a positive experience for all participants. 9. Post-Event Evaluation: Conducting post-event evaluations to assess the success of the event, gather feedback from clients and attendees, and identify areas for improvement. Generating post-event reports and analysis.

1. Increased followers by driving engagement: Boost a company’s profile on all active social platforms by increasing their followers and the amount of engagement they receive.2. Strategizing content and campaigns: Responsible for ideating and executing social campaigns that align with a company’s larger marketing strategies. Also generated ideas for timely and evergreen content. Was also able to repurpose user/guest generated content while giving credit to originators 3. Posting and monitoring social media platforms: Responsible for posting and monitoring all social platforms. This includes both post upon creation and scheduled posts. Also responsible for observing followers’ responses including likes, comments and messages.4. Analyzing data: Researching analytics to draw conclusions about how our content is performing. This includes social listening—monitoring what social media users say about a brand or competitors and following trends. By following trends, our posts are able to capitalize on what is currently while simultaneously reaching a wider audience5. Reporting metrics to key stakeholders: Providing actionable intel to show that the work has a positive impact on the company’s brand. If the feedback is negative, provide that intel as well with viable solutions to pivot in a positive direction

1. Staff Management: Hiring, training, and scheduling bartenders and barbacks. Ensuring staff adhere to safety and service standards. Providing ongoing training, coaching, and feedback to improve performance and enhance the customer experience. 2. Inventory Control: Monitoring and ordering alcohol, mixers, garnishes, and other supplies. Managing stock levels to prevent shortages or excess. 3. Customer Service: Ensuring prompt and courteous service. Handling customer complaints or issues related to the bar. 4. Financial Management: Setting and meeting revenue targets. Tracking expenses, analyzing sales data, and implementing cost-saving measures. Verifying/balancing tills at beginning and end of each shift. 5. Compliance: Ensuring adherence to liquor laws, health codes, and safety regulations. Handling permits and licenses as required. 6. Bar Maintenance: Overseeing cleanliness, maintenance, and functionality of bar equipment and facilities. 7. Marketing and Promotion: Collaborating with the marketing team to promote bar events, happy hours, and special promotions. 8. Quality Control: Monitoring drink quality, consistency, and presentation. Conducting regular taste tests and evaluations

1. Staff Management: Hiring, training, scheduling, and supervising hosts/hostesses, servers, bussers, and sometimes bartenders. Ensuring staff adhere to service standards and providing ongoing coaching and feedback. 2. Customer Service: Overseeing the front-of-house team to ensure excellent customer service. Handling customer complaints or issues promptly and effectively. 3. Floor Management: Managing the seating arrangements to optimize capacity and ensure timely service. Coordinating with kitchen staff to maintain efficient flow from ordering to food delivery. 4. Reservation Management: Handling reservation systems, confirming bookings, and managing table allocations during peak hours. 5. Quality Control: Monitoring food and beverage quality, presentation, and consistency. Conducting regular checks to ensure cleanliness and organization in the dining area. 6. Financial Management: Monitoring sales, managing cash registers, and handling transactions. 7. Training and Development: Providing ongoing training to FOH staff on service standards, menu knowledge, and upselling techniques. Conducting performance reviews and identifying areas for improvement. 8. Compliance: Ensuring compliance with health and safety regulations, liquor laws, and restaurant policies. Handling permits, licenses, and inspections as required. 9. Collaboration: Working closely with the kitchen staff, bar manager, and other managers to ensure seamless coordination between front-of-house and back-of-house operations. 10. Event Management: Planning and overseeing special events, promotions, and private dining functions. Coordinating with the marketing team for promotional activities and marketing campaigns.

1. Mixing Drinks: Crafting a variety of cocktails, mocktails, beers, wines, and other beverages according to recipes or customer preferences. Ensuring drink consistency and quality. 2. Customer Service: Providing excellent customer service by greeting patrons, taking drink orders, and engaging in friendly conversation. Addressing customer inquiries and ensuring customer satisfaction. 3. Inventory Management: Monitoring and managing bar inventory, including alcohol, mixers, garnishes, and bar supplies. Replenishing stock as needed and minimizing waste. 4. Cash Handling: Handling cash, credit card transactions, and POS systems accurately. Processing payments, giving change, and maintaining financial records. 5. Bar Maintenance: Keeping the bar area clean, organized, and well-stocked. Cleaning bar tools, glassware, and equipment regularly. Ensuring compliance with health and safety standards. 6. Menu Knowledge: Having a thorough understanding of the drink menu, including ingredients, preparation methods, and pricing. Recommending drinks to customers based on their preferences. 7. Upselling: Encouraging customers to try specialty cocktails, promotions, or higher-priced items. Using upselling techniques to increase sales and revenue. 8. Teamwork: Collaborating with servers, kitchen staff, and other bartenders to ensure efficient operations and timely service. Communicating drink orders and special requests effectively. 9. Creativity: Experimenting with new drink recipes, seasonal flavors, and creative presentations. Contributing ideas for menu updates and special promotions. 10. Compliance: Adhering to liquor laws, age verification procedures, and responsible alcohol service practices. Refusing service to intoxicated or underage individuals when necessary.

1. Greeting and Seating Guests: Welcoming guests as they arrive, assisting with seating arrangements, and providing menus. 2. Taking Orders: Taking food and beverage orders accurately and promptly, noting any special requests or dietary restrictions utilizing both Micros and Aloha POS systems. 3. Delivering Orders: Serving food and beverages to guests in a timely manner, ensuring accuracy and presentation standards are met. 4. Menu Knowledge: Having a thorough understanding of the menu, including ingredients, preparation methods, and available options. Answering questions and making recommendations to guests. 5. Upselling: Suggesting additional items such as appetizers, desserts, or specialty drinks to enhance the dining experience and increase sales. 6. Checking In: Checking back with guests to ensure satisfaction, refill drinks, and address any additional needs or requests. 7. Handling Payments: Presenting bills to guests, processing payments accurately, and handling cash or credit card transactions. 8. Cleaning and Resetting Tables: Clearing tables, cleaning and sanitizing surfaces, and resetting tables for the next guests. 9. Collaboration: Communicating effectively with kitchen staff, bartenders, and other servers to ensure efficient service and coordination. 10. Customer Service: Providing friendly, attentive, and personalized service to create a positive dining experience. Handling customer inquiries, complaints, or special requests professionally and promptly.

1. Greeting Guests: Welcoming guests as they arrive at the restaurant, acknowledging their presence, and providing a friendly and professional first impression. 2. Seating Guests: Managing the seating chart and coordinating table assignments based on reservations, walk-ins, and table availability. Ensuring efficient use of seating space. 3. Reservation Management: Taking and confirming reservations via phone, email, or online booking systems. Recording reservation details accurately and updating the reservation book. 4. Guest Services: Providing information to guests about the restaurant, menu offerings, specials, and promotions. Assisting guests with coat check, if applicable. 5. Waitlist Management: Managing waitlists during peak hours, estimating wait times, and keeping guests informed about their status in the queue. 6. Communication: Communicating effectively with servers, bartenders, kitchen staff, and management to coordinate seating, table turnover, and special requests from guests. 7. Maintaining Lobby/Area: Keeping the lobby or waiting area clean, organized, and inviting. Ensuring that menus, promotional materials, and other relevant information are readily available to guests. 8. Special Requests: Handling special requests or accommodations from guests, such as seating preferences, special occasions, or dietary restrictions. Communicating these requests to servers and kitchen staff. 9. Assisting with Takeout Orders: Taking and processing takeout orders, coordinating pickup times, and ensuring accuracy and timeliness. 10. Problem Solving: Addressing guest concerns, complaints, or issues professionally and promptly. Notifying management of any escalated situations.

1. Event Preparation: Communicating with clients to understand event requirements, themes, guest preferences, and beverage options. Planning and preparing a suitable bar setup for the event location. 2. Bar Setup: Arranging and setting up portable bar equipment, including bar counters, refrigeration units, glassware, mixers, garnishes, and bar tools. Ensuring a visually appealing and functional bar area. 3. Beverage Selection: Creating customized drink menus or recommendations based on the event type, guest preferences, and budget. Sourcing and purchasing alcohol, mixers, and other beverage ingredients. 4. Drink Preparation: Mixing and serving a variety of cocktails, mocktails, beers, wines, and non-alcoholic beverages according to recipes, guest requests, and event specifications. Ensuring drink quality, presentation, and consistency. 5. Customer Service: Providing friendly and professional customer service to event guests. Interacting with guests, taking drink orders, and addressing any special requests or inquiries. 6. Inventory Management: Monitoring beverage inventory levels throughout the event. Replenishing stock, organizing supplies, and managing waste to minimize costs. 7. Cash Handling: Handling cash, credit card, or electronic payments for drinks. Using POS systems or mobile payment devices to process transactions accurately and securely. 8. Safety and Compliance: Adhering to alcohol service laws, regulations, and responsible drinking practices. Checking identification for age verification and ensuring guests’ safety. 9. Cleanliness and Hygiene: Maintaining cleanliness and hygiene standards in the bar area, including sanitizing equipment, glassware, and surfaces. Properly disposing of waste and recyclables. 10. Event Coordination: Collaborating with event planners, caterers, venue staff, and other vendors to ensure seamless coordination and execution of the event. Adapting to changes or last-minute requests during the event.

1. Customer Service: Greeting customers with a friendly demeanor, taking orders accurately, and providing information about menu items, specials, and promotions. 2. Order Processing: Using POS (Point of Sale) systems or order-taking software to enter customer orders accurately and efficiently. Handling cash, credit card, or mobile payment transactions. 3. Food Preparation: Assembling orders or coordinating with kitchen staff to ensure orders are prepared correctly and delivered to customers in a timely manner. 4. Drive-Thru Assistance: Taking orders and processing payments for customers using the drive-thru lane. Ensuring accuracy and efficiency while adhering to drive-thru service standards. 5. Upselling and Cross-Selling: Suggesting additional menu items, upgrades, or combo deals to increase sales and enhance the customer experience. 6. Cleaning and Sanitizing: Keeping the cashier area, POS terminals, and surrounding areas clean and organized. Following hygiene and sanitation protocols to maintain a safe environment. 7. Stocking and Inventory: Restocking supplies such as napkins, utensils, condiments, and receipt paper as needed. Assisting with inventory counts and notifying supervisors of low stock levels. 8. Order Accuracy: Double-checking orders before presenting them to customers to ensure accuracy and completeness. Addressing any discrepancies or issues with orders promptly. 9. Team Communication: Collaborating with kitchen staff, supervisors, and other front-line employees to coordinate order flow, resolve customer issues, and maintain a smooth operation. 10. Compliance: Adhering to food safety regulations, company policies, and procedures. Following cash handling protocols and security measures to prevent theft or fraud.