Responsibilities

• Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Resolve guest complaints, ensuring guest satisfaction.
• Responsibility for the creation of cocktail menus and Update menu changes on the Point of sale (POS) terminal.
• Development and implementation of new international trends to set exceedingly expected standards within the industry
• Establish par levels for supplies, liquor, beer, wine and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Responsibility for all beverage purchases, inventories and stock levels within the operation.
• Regularly check storage areas for proper supplies, organization and cleanliness.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any late or absent employees.

Job Requirements

Educations : Level IV in Food and Beverage Service, COC Certified

Experience: 5 years and above

Skills:

• Excellent communication skills, both written and oral in English, language other foreign language is advantageous
• Can meet individual and team goals.
• Must possess excellent analytical and negotiation skills.
• Strong customer orientation and maintain attention to details.