Oversee daily bar operations, manage team, control inventory, ensure compliance with local laws, and maximize profits and guest satisfaction.

Plan Lounge budget, review monthly forecasts, analyze and submit month‑end reports, and identify deviations from business plan goals.

Participate in management meetings to review progress toward business plan goals and develop the annual business plan for the outlet.

Plan, implement, and measure profit enhancement programmes by working with the kitchen and Marketing Department.

Implement and maintain control measures to ensure food and beverage costs, productivity, manning costs, and operating supply costs are aligned with budget.

Conduct departmental daily briefings, supervise staff to ensure tasks are completed on time and to standards, and build strong relationships with guests.

Handle guests' complaints, maintain equipment stock, ensure compliance with sanitation and hygiene...