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.

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.

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.

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.

Responsible for maintenance, set up, food production and quality control of all meat, fish, fowl and other food items prepared in the kitchen.