• Responsible for the monthly payroll and staff weekly roster.• Planning the outlet promotion as per seasons with F&B Manager.• Understanding of basic financial aspects of operation of the department.• Developing on hotel beverage menu as per the restaurants concept.• Training new member’s staff, as well as supporting and managing the entire team.• Identify all issues in the team and provide continuous support to all members according to operating standards.• Supervise effective working of production personnel and prepare effective production schedules and ensure compliance to all Including company policies and Hotel’s policy on fire and safety as well as hygiene regulations including HACCP.• Arrange for new employees proper on boarding, scheduling, trainings and ordering uniforms.• Resolving customer’s questions and grievances in a professional manner.• Overseeing restaurant staff performance, ensuring quality dining. • Maintain the great relationship with kitchen and with other departments to ensure for smooth operation.

• Invent the beverages with trending garnishes.• Creating new beverage menu as per the outlet concept.• Royal and VVIP services.• Handling the bar operation.• Entertain and educate the guest.• Beverage costing.• Daily briefing and trainings.• Support to the management to achieve the budget.

• Creating cocktails and mocktails with trending garnishes.• Serving wine and spirits.• Handling the bar operation.• Place the store request.• Cash handling. • Bar opening and closing.• Daily briefing and trainings.• Support to the management to achieve the budget

• Creating and making cocktails and mocktails.• Serving wine and spirits.• Preparing mise en place.• Store pickup.• Cash handling. • Bar opening and closing.

• All day dining, bar and restaurant waiter.• Warm welcome to the guest.• Order taking and posting in the POS.• Upselling and cross selling.• Guest satisfaction.• Cashiering.