Manvir singh

• Set Objective and targets for beverage unit. • Set amd monitor quality and service standards for staff. • Resolve Customer complaints promptly. • Ensure asherence to stock control procedures. • Check stock is correctly rotated and stored to reduce wastage. • Plan and implement systems to maximize sales and revenue. • oganize promotional activities. • Stock Ordering Time to Time. • Stay current with relevant legislation regarding service of alcohol and licensing. • Promote and Practice compliance with fire, health, safety and hugiene standards and regulations

Preparing alcohol or non-alcohol beverages for bar and resturants patrons. • Interacting with customers, taking orders and serving snacks and drinks. • Assessing customers needs and preferences and making recommendations. • Mix Ingredients to prepare cocktails. • Plan and Present bar menu. • Check customersindentification and confirm it meets legal drinking age. • Restock and replenish bar inventory and supplies. • stay guest focused and nurture an excellent guest experience. • Comply with all food and beverages regulations. • Clean glasses, utensils and bar equipment.

 Prepare or serve hot or cold beverages such as coffee, espresso, Blended drinks.
 Describe menu items to customers or Recommend them.
 Provide customer with products details such as coffee blend or preparation description.
 Serve prepared foods such as muffins, biscuits, sandwiches.
 Check temperature of freezers, Refrigerator, or heating equipment.
 Clean or sanitize work areas, utensils or equipment.
 Wrap, label or date on food items for sale.
 Check stock and take inventory on daily basis.
 Do closing and make sales report.