AM EXCLUSIVE

LOUNGE

JOB TITLES & DUTIES

 General Manager
Responsibilities:
 Manage the business aspects of the bar, such as keeping a current
liquor license, negotiating supplier contracts, taking inventory and
reordering supplies, managing budgets, and setting goals.
 Hiring and training staff to provide excellent service to patrons.
 Creating effective schedules and quickly resolving conflicts to
ensure that bar is well staffed during peak hours.
 Setting and enforcing quality and safety controls.
 Ensuring licenses are updated and in line with current legislation.
 Working with diverse personalities both on the staff and patrons.
 Planning and taking part in promotional events.
 Diffusing tense situations between patrons or staff members to
prevent possible safety or legal issues, ejecting unruly persons, if needed.
 Maintaining a fun, safe atmosphere for patrons.
 Kitchen Manager
Responsibilities:
 Order materials, supplies, and ingredients based on demand.
 Supervise kitchen employees and organize food orders.
 Oversee the food preparation and cooking process.
 Recruit and train kitchen employees in designated stations.
 Monitor inventory levels and perform weekly inventory
assessments.
 Work with the restaurant manager to price and change menu
items.
 Schedule work shifts for employees.
 Store all food products in compliance with health and safety
regulations.
 Ensure the kitchen is clean and organized.
 Maintain weekly and monthly cost reports.
 Implement policies and protocols that will maintain future
restaurant operations
 Bar Manager
Responsibilities:
 Manage Inventory. One of, if not the, most important things a bar
manager does is decide what beverages to order based on what's been
sold.
 Train, and Oversee staff
 Lead by Example.
 Lead Operations.
 Ensure bar Cleanliness and Safety.
 Conduct Marketing.
 Maintain a Budget.
 Build Relationships with Clientele.
 Front End Manager
Responsibilities:
 Coordinate the transition of daily Front end and Back end
restaurant operations
 Deliver superior service and maximize customer satisfaction
 Respond efficiently and accurately to customer complaints
 Regularly review product quality and research new vendors
 Organize and supervise shifts
 Appraise staff performance and provide feedback to improve
productivity
 Estimate future needs for goods, kitchen utensils and cleaning
products
 Ensure compliance with sanitation and safety regulations
 Manage restaurant’s good image and suggest ways to improve it
 Control operational costs and identify measures to cut waste
 Create detailed reports on weekly, monthly and annual revenues
and expenses
 Promote the brand in the local community through word-of-
mouth and restaurant events
 Recommend ways to reach a broader audience (e.g. discounts and
social media ads)
 Train new and current employees on proper customer service
practices

Administrative Assistant
Responsibilities:

 Answering and directing phone calls to relevant staff.

 Scheduling meetings and appointments.
 Taking notes and minutes in meetings.
 Ordering and taking stock of office supplies.
 Being a point of contact for a range of staff and external
stakeholders.
 Bookkeeper
Responsibilities:
 Recording transactions such as income and outgoings, and posting
them to various accounts.
 Processing payments.
 Conducting daily banking activities.
 Producing various financial reports.
 Reconciling reports to third-party records such as bank
statements.
 Maintain an accurate record of financial transactions.
 Update and maintain the general ledger.
 Reconciliation of entries into the accounting system.
 Recording of debits and credits.
 Maintain the trial balance, by a reconciliation of general ledgers.
 Front End Shift Leader

Responsibilities:
 Supervising employees, assigning duties, and creating a shift
schedule.
 Monitoring team performance and ensuring duties are performed
efficiently.
 Reporting any issues that arise during the shift to management.
 Managing employee requests and transgressions.
 Ensuring compliance with company policies, health, and safety
standards.
 Coaching team members and training new staff.
 Opening and closing registers, accounting for the daily intake and
preparing cash deposits.
 Handling customer issues and employee disputes.
Head Bartender
Responsibilities:
 Make drinks

Making drinks and having an extensive knowledge of drink recipes is vital to this
role. Head bartenders assist in taking orders and serving customers, particularly
during busy shifts, and restocking supplies as needed.

 Supervise the bar

Head bartenders oversee the running of the bar, making sure that complaints and
disturbances are dealt with in a polite manner. They also make sure the bar is
clean and tidy at all times, even during busy periods.

 Check inventory

Inventory needs to be checked regularly and head bartenders are responsible for
ordering stock when it is low and supervising deliveries to make sure everything is
delivered and unpacked properly.

 Administrative duties

Head bartenders look after the administrative side of running the bar as well as
the customer-focused side, from scheduling shifts and training staff to managing
the budget and payroll, which involves some office-based work.
  Deal with complaints

Complaints or queries from customers are directed to the head bartender to deal
with in a professional manner. He or she deals with disturbances within the bar to
ensure that all customers enjoy a peaceful environment, as well as resolving
issues among staff.

Head Chef
Responsibilities:
 Control and direct the food preparation process and any other
relative activities
 Construct menus with new or existing culinary creations ensuring
the variety and quality of the servings
 Approve and “polish” dishes before they reach the customer
 Plan orders of equipment or ingredients according to identified
shortages
 Arrange for repairs when necessary
 Remedy any problems or defects
 Be fully in charge of hiring, managing and training kitchen staff
 Oversee the work of subordinates
 Estimate staff’s workload and compensations
 Maintain records of attendance
 Comply with nutrition and sanitation regulations and safety
standards
 Foster a climate of cooperation and respect between co-workers
 Host/Hostess

Responsibilities:
 Greeting guests as they enter, and putting them on a waiting list as
necessary.
 Providing guests with menus and answering any initial questions.
 Seating guests at tables or in waiting areas.
 Assigning guests to tables they prefer, while keeping table rotation
in mind so that servers receive the right number of customers.
 Engaging with guests to ensure they're happy with food and
service.
 Responding to complaints and helping to resolve them.
 Answering phone calls, taking reservations and answering
questions.
 A knowledge of the menu.
 Helping out with other positions in the restaurant as needed.
 Providing great customer service.
 Busser
Responsibilities:
 Work with restaurant staff to create a positive dining experience for
guests.
 Greet customers and answer questions.
 Alert servers when tables are in need of attention.
 Clean tables and remove dishes after the party leaves.
 Carry loads of soiled dishes to the dishwasher to be cleaned.
 Ensure availability of clean dishes, flatware, glasses, straws,
napkins, and other dining materials.
 Washing dishes.
 Be able to remain focused and on-task during busy hours.

Bartender
 Responsibilities

 Welcoming customers, reading and listening to people to

determine beverage preferences, making recommendations, and taking
drink orders.
 Planning drink menus and informing customers about new
beverages and specials.
 Selecting and mixing ingredients, garnishing glasses, and serving
beverages to customers.
 Checking identification to ensure customers are the legal age to
purchase alcohol.
 Taking inventory and ordering supplies to ensure bar and tables are
well-stocked.
 Adhering to all food safety and quality regulations.
 Handling cash, credit, and debit card transactions, ensuring charges
are accurate and returning correct change to patrons, balancing the cash
register.
 Maintaining a clean work and dining area by removing trash,
cleaning tables, and washing glasses, utensils, and equipment.
 Developing new cocktail recipes.
 Barback
Responsibilities:
 Assisting with opening and closing duties, such as restocking the bar
with garnishes, straws, and napkins, ensuring that Bartenders have clean
towels, glassware, etc.
 Ensuring bar is well-stocked with ice, liquor, wine, and beer.
 Checking taps and appliances to confirm that they are working
properly, making minor repairs, or changing out kegs, if needed.
 Keeping the bar clean by wiping down surfaces, sweeping and
mopping, removing soiled glassware, scrubbing coolers and storage
areas, and emptying trash receptacles.
 Learning about menu items and memorizing cocktail recipes.
 Taking orders, preparing drinks, bussing tables, opening tabs, and
processing payments especially during peak hours.
 Speaking to customers, answering questions, handling complaints.
 Maintain records and report levels of usage to assist in the
reordering process and ensuring that delivered items are stored properly.
 Cocktail Waitress
Responsibilities:
 Interacting with customers by taking their orders, making
recommendations, providing them with accurate bills, serving them food
and drinks, processing payments, and supplying them with whatever
they need in a timely manner.
 Handling multiple tables and tasks in an efficient manner.
 Cleaning and clearing tables.
 Assisting with opening and closing duties, such as preparing
ingredients and restocking items, such as straws, napkins, etc.
 Learning about food and beverages, such as wine, beer, and
cocktails.
 Taking inventory of supplies and ingredients.
 Checking identification to ensure customers are the proper age to
purchase alcoholic beverages.
 Standing, walking and carrying heavy trays of food and drinks.
 Line Cooks
Responsibilities:
 Ensure the preparation station and the kitchen is set up and
stocked.
 Prepare simple components of each dish on the menu by chopping
vegetables, cutting meat, and preparing sauces.
 Report to the executive chef and follow instructions.
 Make sure food preparation and storage areas meet health and
safety standards.
 Clean prep areas and take care of leftovers.
 Stock inventory and supplies.
 Cook menu items with the support of the kitchen staff.
 Food Preps

Responsibilities:
 Working effectively with the kitchen team, and complying with
company procedures and food safety policies.
 Preparing workstation with required ingredients and equipment,
and keeping station sanitary and organized throughout the shift.
 Preparing ingredients following recipes and guidelines.
 Steaming vegetables and other basic cooking responsibilities.
 Ensuring ingredients are tagged, date-labeled, covered, stored, and
rotated effectively.
 Overseeing food levels and restocking items on time.
 Keeping utensils and equipment clean and sanitary.
 Establishing stock levels at end of shift and capturing information
on standardized stock sheets.
 Removing trash and clearing storage bins.
 Dishwasher
Responsibilities:
 Ensuring the availability of clean dishes by bussing tables, washing
dishes, pots, pans, and flatware, and resetting dining areas.
 Preparing dining areas and kitchen for next shift by cleaning and
restocking dining areas and cook stations.
 Cleaning machines and appliances used in the kitchen, such as
coffee makers, pots, and pans, mixers, etc.
 Unloading and storing deliveries.
 Sweeping and mopping floors, especially in the event that items are
broken or spilled.
 Taking out the trash and rinsing garbage cans.
 Supporting other restaurant staff members by assisting with other
tasks, as needed.
 Reporting kitchen accidents or violations of food safety codes and
procedures.
 Pantry Cook
Responsibilities:
 Make cold appetizers, including salads, vegetable and meat roll-
ups and bruschetta’s
 Garnish dishes with spices, nuts, fruit and vegetables
 Prepare vinaigrettes, dips and herb-infused oils
 Perform meal-prep activities before guests arrive (like chopping
vegetables, cutting fish and meat and washing fruits)
 Store ingredients to keep them fresh and reduce food wastage
 Check food plating, temperature and portions for all cold dishes
 Sterilize kitchen equipment at the end of your shift
 Monitor stock and place orders, as needed
 Recommend modern recipes to renew our menu and add
nutritious, creative cold dishes
 Maintain a clean station at all times
 Server
Responsibilities:
 Take food and drink orders from customers accurately and with a
positive attitude.
 Write patrons' food orders on order slips, memorize orders, or
enter orders into computers for transmittal to kitchen staff.
 Engage with customers in a friendly manner.
 Knowledge of the menu, with the ability to make suggestions.
 Ensure tables are enjoying their meals and take action to correct
any problems.
 Collect payments from tables.
 Prepare checks that itemize and total meal costs and sales taxes.
 Help food preparation staff when necessary.