• Check storage areas for proper supplies, organization and cleanliness. Instruct and assist designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business base on micros detail beverage sales.
• Check stock of wines / champagnes as per agreed per stock levels. Ensure wines are received, properly stored and kept secured.
• The proper maintenance and temperature of all wines to ensure the best qualities..
• Meet with the Chef de Cuisine to review daily specials; update board with wine suggestions. Ensure that staffs are aware and promote.
• Ensure that accurate wine lists are available and in good condition for each meal period.
• Check the wine stands, bucket, decanters, linen, ensuring agreement to standards of cleanliness, supply of stock and organization.
• To assist in the operation and be visible during entire meal period upselling the beverages  orders  maximizing revenue and ensuring guest satisfaction
• Assist restaurant staff with their job functions to ensure optimum service to guests.
• Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up actions with on-coming supervisor.
• Successful completion of the training / certification process.
• Complete and direct scheduled inventories.
• Attend designated meetings, menu and products knowledge
• To undertake any reasonable tasks as assigned by the Food and Beverage Department.
• To attend the Food and Beverage operations Meeting and Daily Operations briefing.
• To identify in conjunction with the Director of outlet manager market needs and trends.
• To conduct daily pre‑shift briefings to employees on preparation, service and wine menu.

To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual