Plan and organize food and beverage promotion or events, menu engineering, control cost and expenses, guests' recovery, organise and manage the team, study the market to implement strategies, arrange training for standard quality.

Lead service team to follow the standard operating procedure, check up on bar cleanliness daily, beverage labeling, chemical storage and tools are well kept and sanitized under correct SOP, provide attentive care to all guest by observing and communicating, attended Core Project Team meeting for determine the action plan strategies implemented and evaluate through performance monitor, If any findings of shortage and surplus for beverage stocks will be investigate

Mise-en-place and check with the reservations before operation, cleanliness in compliance with SFSMS ( Shangrila-La Food Safety Management System) for restaurant bar to ensure labeling is done, make sure there is sufficient stock for selling, escort guests to their required seat/ arranged, upselling popular dishes, provide excellent attentive service and engagement with guests