Total 4,773 F&B / Tourism / Hospitality job vacancies in D21 Upper Bukit Timah, Clementi Park, Ulu Pandan

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

We are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.

Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you’ll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software, like OpenTable and PeachWorks
• Strong leadership, motivational and people skills
• Acute financial management skills.

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Brief description of the Restaurant

Simple yet inspired small-plates. Modern Mediterranean Cuisine

Ranked #63 of Asia's Best Restaurants

Job Descriptions

• Serving customers. Taking orders and cashiering.
• Some knowledgeable in coffees, cocktails & wines.

Working hours

• 5days work week
• Working hours: 11am to 3pm, 6pm to 11pm
• Split shift. Sundays closed & certain PH we are closed.

• Handle end-to-end payroll processing for more than 700 employees - include monthly payroll and overtime processing, bonuses, bank upload, CPF submission, IR21 and IR8A submission etc and resolve any payroll errors.
• Perform monthly payroll-related journal entries, reports and salary reconciliations as well as other weekly, quarterly, monthly payroll reports.
• Prepare timely submission of IR8A, IR21 tax clearance, government-paid claims, NS make-up claims etc.
• Keep all payroll information and records and maintained in accordance with statutory requirements and support internal and external audits related matters.
• Arrange payroll information and templates for annual budgeting and forecasting.

Requirements:

• Diploma in HRM or equivalent
• At least 5 years of payroll experience in F&B/Retail Industry.
• Hands-on experience doing payroll processing for at least 500 headcount using Timesoft System.
• Highly meticulous and with an eye for detail.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

Desserts Ingredients Factory located at Bedok 3017, Gourmet East Kitchen, S(486121)

Working Hours: 8am - 5.30pm (Mon - Fri), 8am - 5pm (Sat)

Requirements:

- Good Attitude and Meticulous with Administrative work

- Basic accounting knowledge

- Data Entry

- Prepare Financial Reports

- Knowledge of Basic Microsoft Skills

- Good command in English

- Ability to maintain accuracy and correct accounting errors or mistakes

Qualifications needed:

- min. secondary education with accounting knowledge

· At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

· At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

Job Description:

• Identifies and evaluates potential suppliers of seafood and meat products locally/internationally.
• Develop and implement procurement strategies to meet the company's procurement needs, including sourcing, supplier selection, and contract negotiation.
• Develop and maintain strong relationships with suppliers, ensuring timely communication and prompt resolution of any issues that may arise.
• Analyse, monitor and forecast inventory levels.
• Identify opportunities for cost savings and process improvements, implement initiatives, and track and report on key procurement performance metrics.
• Stay informed about market trends, regulatory requirements, and industry developments related to food sourcing and importing.
• Optimize inventory levels by implementing effective demand forecasting methods and maintaining accurate records of stock levels, usage, and lead times.
• Be familiar with food regulations and import license requirements to ensure that the company's procurement practices align with regulatory standards.

Job Requirements:

• Diploma/ Degree in Business/Supply Chain/ Logistic or other relevant qualifications
• Min. 5 years and above experienced in managerial role for procurement or supply chain management within the F&B Industry
• Experience in purchasing and/or importing meat and seafood products
• Strong understanding of the F&B market, including trends, suppliers, and competitive landscape.
• Demonstrated experience in negotiating contracts, managing vendor relationships, and optimizing procurement processes.
• Exceptional communication and interpersonal skills to effectively collaborate with internal stakeholders and external suppliers.
• Ability to multitask, prioritize workload, and meet deadlines in a fast-paced environment.
• Familiarity with relevant food safety and quality assurance standards and regulations

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Brief description of the Restaurant

Paris2Tokyo breaks new ground by offering a contemporary take on French-Japanese fusion cuisine. During the day, the establishment boasts a laid-back atmosphere that transitions into a sophisticated yet welcoming bar as night falls.

Spearheaded by Ronald Li, one of Asia's top chefs, P2T is all about delivering innovative and polished dishes. Leveraging his extensive expertise gained at Michelin-starred restaurant Andre, KU DE TA, Salt Tapas & Bar, and The White Rabbit, Chef Ronald infuses traditional dishes with a modern touch at P2T.

Experience casual lunches, leisurely afternoons, and delightful dinners at our 2 Stanley Street location today.

Job Descriptions

• oversees bar operations in the absence of the Bar Manager.
• Bar Supervisor responsibilities include managing stock, serving guests, placing stock orders
• Ensuring product quality
• Making some special drink like cocktails / mocktails

Job Requirements

• 1 year of experience in F&B
• Able to speak in good English & Mandarin

Benefits

• Entitled for the OT if work more than 44 hours
• Entitled for commission if able to sell of selected bottled wines
• Transport allowance for working beyond 1130pm
• Salary will be review after 3 months' probation period
• Entitled for AWS + Performance Bonus (Performance Bonus based on performance)

Working hours

• 5.5 days | 52 hours per day (including break time)

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

· At least 10 years experience · Willing to wo· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPESrk on holidays / work on shifts / change of shift · Able to stand/work for long hours 1 COOK FOOD IN A TIMELY MANNER 2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES 3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS 4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION 5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER 6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN 7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• To assist Manager & Assistant Outlet Manager in the day to day operations of the outlets.
• To achieve team targets, ensure colleague’s engagement and guest’s satisfaction.
• Ensure efficient and effective F&B operation activities of the outlet.
• Provide training; improve colleagues’ knowledge on food, beverage, and service.
• Ensure that quality standards are met, and service distinctiveness is practiced.
• To assist in F&B beverage promotions
• Assist to control labor cost and productivity with creative scheduling.
• Monitor and assist to control all other expenses, wastages, and pilferage.
• Participate in marketing and promotion, and introduction of new products and menus.
• Assist to do monthly revenue, expenses, and labor forecasts.
• Assist to do month-end P&L reports, promotion postmortems and comparisons.
• Maintain food and service consistency.
• Check guests’ satisfactions. Recognize or handle unsatisfied guests.
• To conduct training for department staffs
• To monitor staff on the job training and training plan
• Carry out audits and training to improve customer satisfaction and service standards.
• Monitor and check on staffs’ personal hygiene.
• Assist to conduct daily shift briefings.
• Assist in conducting regular department meetings and discussions.
• To assist in counseling of staffs with regards to performance and conducting year-end appraisal
• Establish and enforce maintenance, repair, cleaning, and re-stocking schedules.
• Always comply with hotel and department policies and procedures.
• Assist guests regarding all beverage menu items in an informative and helpful way.
• Mix drinks and control the beverage stock as per guidelines.
• Extensive knowledge of coffees, beer, wine, and spirits
• Have full knowledge of beverage lists and promotions, all menu items, garnishes, contents and preparation methods.
• Ensure the front and back areas meet standard for cleanliness, proper set up, sufficient supplies and equipment (HACCP)
• To perform any other duties that may be assigned by the Management.

• Able to work independantly and must be a team player
• Perform cutting, marinating, slicing etc
• Able to create small menu for take away food
• Work closely with central meat processing team and marketing to promote on the products
• Handling point of sales processes
• Able to provide Customer Service and good interpersonal skill in communication
• One must love to meet and talk to people
• One must have passionate in his/her job
• Locate in Bukit Timah ( 1 Jalan Bingka )

As a Reservation Executive, We Rely On You To

• Provide the highest level of service to promote customer satisfaction and retention while optimizing booking opportunities
• Assist to maintain effective booking processes and follow through guest bookings
• Deliver an exceptional customer experience at the point of booking with both telephone and email reservations
• Assist in handling reservation sales and guest requests in a professional and efficient manner

We Are Looking For Someone Who

• Has a passion for customer sales
• Preferably has experience working in reservation and with relevant hospitality background
• Loves interacting with guests
• Has strong interpersonal skills and communication skills
• Enjoys working as part of a team
• Has a can-do attitude
• Is a self-starter
• Enjoys crafting best-fit solutions for guests

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

Brief description of the Restaurant

The Flying Squirrel is a hole in a wall Sushi Bar located in Singapore's CBD. Best Chirashi bowls in town.

Job Descriptions

• preferably with 2 years experience
• Japanese cuisine expertise is much preferred
• will be expected to do inventory checks
• required to do ordering also
• salary range $2500-$2800

Job Requirements

• 2 years of Similar experience

Working hours

• Split Shift 8-10 hours a day.

BENEFITS

· Outlet monthly sales incentive

· 5 Days work per week

· 44 hours weekly (OT & Off in lieu compensation)

· Spilt Shift allowance up to $150 monthly *

· Referral Fee (Up to $3000/-) *

· Uniform provided

· Career Growth Opportunities

· Employee discount of 25%

· Birthday treat for 2pax (Worth up to $150)

· Leave Benefits

· Medical Benefits

RESPONSIBILITIES AND MEANS

· Oversee overall bar operations and maintenance

· To assist the Managers in the smooth running of the department.

· Check identification of customers in order to verify age requirements for purchase of alcohol

· Balance cash receipts

· Attempt to limit problems and liability related to customers' excessive drinking by taking steps

· such as persuading customers to stop drinking, or ordering taxis or other transportation for

· intoxicated customers

· Clean glasses, utensils, and bar equipment

· Take beverage orders from serving staff or directly from customers

· Serve wine, and bottled or draft beer

· Clean bars, work areas, and tables

· Mix ingredients, such as liquor, soda, water, sugar, and bitters, in order to prepare cocktails and other drinks

· Serve snacks or food items to customers seated at the bar

· Order or requisition liquors and supplies

· Slice and pit fruit for garnishing drinks

· Arrange bottles in fridge, bottles and glasses to shelves to make attractive displays

· Plan, organize, and control the operations of a cocktail lounge or bar

· In-charge of Daily Stock In, Stock Out, Inventory, Spillage and Spoilage.

· Ensure security, functionality and proper handling of company property in the department