Oversight of the bar and Restaurant operationsHighlight and look into any non- Operational proceduresRecommend and implement on current and new hospitality trendsRecruitment and training of new staff.Compliance with the safety and Health standards and procedures as per government and industry requirements and standards

Managing Bar stocks and overseeing accurate cash-up procedures, ensuring necessary paperwork is complete and monitoring prices and salesOversee all operations Management duties of the bar and restaurant to meet the laid standards and objectivesTrain, motivate and delegate duties and tasks to staff to meet objectives and maximise resourcesOrganise and adjust staff rotas and schedules in accordance with available resources and labour regulationsStay current with relevant legislation regarding service of alcohol, sale of tobacco and licensingPromote and practice compliance with fire, health, safety and hygiene standards and regulation.Bar service and staff training on current service standards.

Managing Bar stocks and overseeing accurate cash-up procedures, ensuring necessary paperwork is complete and monitoring prices and salesOrganising staff rotas to ensure that there is enough manpower to run the shift effectivelyOversee all operations Management duties of the bar and restaurant to meet the laid standards and objectivesTrain, motivate and delegate duties and tasks to staff to meet objectives and maximise resourcesOrganise and adjust staff rotas and schedules in accordance with available resources and labour regulationsStay current with relevant legislation regarding service of alcohol, sale of tobacco and licensingPromote and practice compliance with fire, health, safety and hygiene standards and regulationsOversee the preparation and presentation of beverages to meet set standardsResolve customer complaints promptlyUphold all company standards and procedures, delivering the best service while creating an exciting exclusive atmosphere

Bar mise en place and serviceStaff training and duty allocationCocktail menu creationStock taking and inventoryFood and beverage mise en place and supervisionReporting to the food and beverage manager

Bar mise-en-place, service and supervision.Basic accounting and record handlingCocktail recipeStaff training and duty allocationStock taking.Running errands for the restaurantCashing and billing

Food and beverage service supervisionFood and beverage costingReporting to the Restaurant managerBanking and filing of outlet documentsDuty allocation and supervision of serviceHandling guest complaintsTraining of staff

Bar Mise-en-place and serviceCocktails Mise-en-place and serviceCoffee Mise-en-place and serviceHandling guest’s complaintsBar requisitionCustomer careBilling and cashing

Restaurant mise-en –place and serviceCocktails Mise-en –place and serviceOrder taking and billingBanquetingCustomer care