1. Lead, through subordinate staff, the effective management of the Bar, Restaurant and Kitchen functional areas to maximize financial performance while upholding quality standards and maximizing levels of guest satisfaction.
2. Direct the maximization of revenue by anticipation of market shifts, development and monitoring of annual business and marketing plans, and participating in appropriate national marketing efforts.
3. Ensure the development of a realistic and attainable strategic business plan that defines operational goals and profitability objectives.

Service of food and/or beverages to include the order-taking and delivery of any food and/or beverage items.  This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction.

Ensure that the bar is set and maintained so that the bar staff has everything it needs to run an effective operation, as well as maintaining the cleanliness of the outlet, running food, and set-up and breakdown of the bar.

Responsible for the safeguarding of hotel property, assets, guests, visitors and employees.

Set up and clear tables, stock all service stations and assist food servers with table service to ensure total guest satisfaction.

Transport and clean cooking utensils and service ware in order to provide cooks, bussers and food servers with the appropriate equipment for guests’ dining experience. Also requires cleaning of physical surroundings.

Service of food and/or beverages to include the order-taking and delivery of any food and/or beverage items.  This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction.

To prepare and serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction. Acts as a cashier for the bar area.