Edgar Johanesse Caluza

Handle beverage monthly inventory in 3 bar outlet
Ordering and receiving all beverage ordered
Perform Cashering and process all kind payment
Do daily income revenue closing report in every outlet
Taking order beverage or food orderfrom the guest
Making drinks according to standard preparation of the restaurant
Maintain personal hygien and cleanliness of the bar and restaurant
Moving, lifting, carrying, pushing and pulling stocks, chairs and table around
Following all safety and sanitation policies when handling food and beverage
Ensuring that customers receive an efficient and prompt service
Ensures that work station is clean and organized, SOEs are clean and enough to run the Bar for the next day operation

6 years in waiter of an fine dining and exclusive restaurant of the company. A maximum of 52 seats. A set menu ala carte style in service.