Planning & Organizing:

• To approve schedules for all personnel according to forecast and within the limits of the staffing guide to ensure adequate manpower at all times.
• To recommend hiring, promotions and dismissal to the Food & Beverage Office.
• To be involved in planning of promotions, beverage purchases and pricing.
• To advise and consult with the bar with regards to service matters and bar standards.
• To be constantly aware of the food & beverage cost of sale.
• To provide consumption data for purchasing purposes.
• To work constantly towards reducing stock holding together with cost control and storekeeper.
• To coordinate with Marketing and Food & Beverage Manager all marketing activities and public relations related to the bar.
• To be fully aware at all times of competition activities, theme nights and pricing.