To manage the Bar based on the concept given with flairs of craft element on food & beverage to delight the guest and VIP in a profitable and quality manner. Good people skills to keep customers entertained in addition to extensive knowledge of alcohol and cocktails of all types.

Manage all restaurant & bar activities including but not limited to inventory control; safety and sanitation; opening and closing procedures; customer services delivery; designing and recommending new recipes and analyzing all financial performance and organizing work for all internal resources and recommending solutions to increase productivity of both restaurant & bar.

To assist the manager in carrying out his function of efficiently administering and organizing the outlet into a profitable center and increasing revenue.

To lead and supervise a shift which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters.

To ensure that mis-en place/side station is all set up with food items, non-food items such as crockery and chinaware before the shift commences.

To ensure that tables under his charge have the correct cutlery and table settings before the shift commences.

To take food and beverage orders and serve them.

To clear and remove soiled dishes and bring them to the dish washing area.

To present bills to diners, collect payment and give to the cashier, return change or credit card to diners.

To reset tables after use.

To establish par stock and supervise inventory taking.

To conduct departmental SOP training for all staff.

To assist in forecasting staff requirements and in scheduling day off, vacation, and overtime requirements.

To undertake any other related task/duty/assignment that may be given by the Outlet Manager.

Drive Arrival, Engagement and Departure Experiences

Craft creative cocktails- Develop and prepare innovative drinks using fresh ingredients and premium spirit.

Team collaboration- Work with servers, bartenders, and kitchen staff to ensure seamless service

Inventory management- Monitor stock levels, order supplies, and minimize waste

Training- Mentor staff on mixology techniques, recipes, and service standards

Quality control- Ensure consistent taste, presentation, and quality of drinks

Multitasking- Handle high-pressure situations, manage orders, and maintain bar flow