Oversee daily bar operations, manage the team, control inventory, and ensure local law compliance while maximizing profits and guest satisfaction.
Plan and manage lounge budget, reviewing revenue and expenditure forecasts on a monthly basis.
Analyze month‑end reports and identify deviations from business plan goals.
Participate in management meetings to review progress toward achievement of business plan goals and contribute to the development of the outlet’s annual plan.
Plan, implement, and measure profit‑enhancement programs in cooperation with the kitchen and marketing departments.
Maintain control measures to ensure food & beverage costs, productivity, manpower costs, and operating supply costs remain in line with the budget.
Conduct daily departmental briefings to ensure all pertinent information is received by team members.