- Verify identification and age requirements of customers - Mix traditional and creative cocktails - Process payment from customers - Clean glasses and bar utensils - Make suggestions based on customer tastes and preferences - Open and maintain tabs throughout their shift - Build a rapport with regular customers to create a positive atmosphere

- Administer purchasing and receiving procedures. - Analyse alcoholic beverage business. - Analyse service quality and customer satisfaction. - Conduct staff performance assessment process. - Contribute to innovation process within own scope of work in the business unit. - Identify and establish internal and external stakeholder relationships. - Implement loss/risk prevention. - Lead team to implement change. - Manage and implement business continuity plans. - Manage compliance with food and beverage hygiene policies and procedures. - Manage cost and quality controls. - Manage crisis situations. - Manage food beverage operations. - Manage guest service. - Manage site/outlet and equipment maintenance. - Manage training.

Responsible for all of the business operations of a dining establishment. Duties typically include interviewing, hiring, training, scheduling and managing employees, as well as overseeing inventory, including food and beverages, supplies and other restaurant equipment. Managers are also responsible for resolving customer complaints regarding food quality and service and making sure the business complies with health and food safety regulations. In addition, most managers perform administrative tasks such as managing payroll and writing budgets.

- Verify identification and age requirements of customers - Mix traditional and creative cocktails - Process payment from customers - Clean glasses and bar utensils - Make suggestions based on customer tastes and preferences - Open and maintain tabs throughout their shift - Build a rapport with regular customers to create a positive atmosphere

Plan, organize, and control the operations of a cocktail lounge or bar. Create drink recipes. Order or requisition liquors and supplies. Supervise the work of bar staff and other bartenders.

- Administer purchasing and receiving procedures. - Analyse alcoholic beverage business. - Analyse service quality and customer satisfaction. - Conduct staff performance assessment process. - Contribute to innovation process within own scope of work in the business unit. - Identify and establish internal and external stakeholder relationships. - Implement loss/risk prevention. - Lead team to implement change. - Manage and implement business continuity plans. - Manage compliance with food and beverage -hygiene policies and procedures. - Manage cost and quality controls. - Manage crisis situations. - Manage beverage operations. - Manage guest service. - Manage site/outlet and equipment maintenance. - Manage training. - Prepare and serve cocktails and mocktails. - Understand and analyse spirits. - Understand and master cocktail components.

- Organize and assign business projects. - Meet with clients to perform assessments. - Develop and implement an ongoing budget. - Develop detailed business plans.

- Cold calling people using a given phone directory to sell products or solicit donations - Answering incoming calls from prospective customers - Using scripts to provide information about product’s features, prices etc. and present their benefits old call people using a given phone directory to sell products or solicit donations - Answer incoming calls from prospective customers - Use scripts to provide information about product’s features, prices etc. and present their benefits - Ask pertinent questions to understand the customer’s requirements - Persuade the customer to buy by demonstrating how merchandise or services meet their needs - Record the customer’s personal information accurately in a computer system - Deal with complaints or doubts to safeguard the company’s reputation - Go the “extra mile” to meet sales quota and facilitate future sales - Keep records of calls and sales and record useful information

Mencari dan melakukan penawaran proyek baru Ikut menentukan tujuan dan persyaratan dari klien Mempertimbangkan bagaimana ruang akan digunakan dengan mengikuti pertimbangan ruang gerak, rencana desain awal sketsa, termasuk layout listrik Menentukan bahan dan perabot, seperti pencahayaan, furniture, dinding, lantai, dan perlengkapan pipa Membuat jadwal untuk proyek desain interior Memperkirakan biaya proyek dengan menyesuaikan anggaran Menempatkan pesanan untuk bahan dan mengawasi pemasangan elemen desain Melakukan after project visit untuk mendapat feedback klien

Prepare and complete orders for delivery or pickup according to schedule (load, pack, wrap, label, ship) Receive and process warehouse stock products (pick, unload, label, store) Perform inventory controls and keep quality standards high for audits Keep a clean and safe working environment and optimise space utilisation Complete diary logs into inventory Report any discrepancies Communicate and cooperate with supervisors and coworkers Operate and maintain preventively warehouse vehicles and equipment Follow quality service standards and comply with procedures, rules and regulations