1.1Ensure the workflow in the bars, actions in the outlets, manage personnel, ensure coordinated work with other sections, implement standards identified by the hotel, and strive to achieve the revenues budget.

2.2 Perform the job according to the practices and operational standards identified by the Food and Beverage Manager.

2.3 Coordinate the bars and its personnel.

2.4 Make organisations in order to achieve high service quality in the bar outlets.

2.5 Identify any technical breakdowns in the units and ensure such breakdowns are fixed.

2.6 Arrange the monthly inventory count and report the result to the Food and Beverage Manager.

2.7 Ensure and control on a daily basis that preparations are carried out in the bars.

2.8 Consolidate the relationships between departmental employees.

2.9 Ensure that preparations are made before service for special occasions and control the preparations.

2.10 Mainta...