· Generation of maximum sales revenues and performance of the predetermined budget
· To ensure guest satisfaction
· Compliance with the enterprise resource planning
· realize your host function in consideration of the company's philosophy
· aim for a close and efficient teamwork with all bar staff in order to guarantee a smooth operation of all working procedures
· make sure that all cocktails and drinks are mixed according to the recipes and that we keep up the company standards
· adopt necessary professional competence of all products provided in the bars
· adopt a cost-effective operation method (avoid breakage and pouring loss)
· carry out inventories when instructed by the Barchef
· comply with the hygiene standards USPH and HACCP
· protect equipment and facilities of your section
· comply with the employment protection conditions