1. To direct floor operations and liaise between bar and kitchen operations.
2. Manage the team of floor staff.
3. Responsible for overall housekeeping of the premises.
4. Ensure ordering efficiency from the floor.
5. Ensure good knowledge and impeccable service standards for floor staff.
6. Responsible for ordering and maintaining cleaning, floor and administrative supply stock.
7. Assist the kitchen operations where required in the capacity of food preparation and plating.
8. Assist the Head Chef in ordering of food stock.
9. Assist the GM in ad hoc stock taking.
10. Assist the GM for execution of events.
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