Co-ordinate installation and maintenance work with contractors/vendors 

Develop concepts for and design all club collateral materials

Responsible for handling banquet enquiries, reservations and proposals.

Reporting to the Chef De Partie or the Sous Chef, the incumbent will need to work as a team member with the Chef and food services staff by effectively communication needs and limitations.

Responsible for preparing Purchase Order, placing orders and follow up with suppliers 

Supervise and deploy all the service staff and oversee the efficient running of the overall Bistro and Bar operations.

Streamline all the commercial and administration of the marina 

Supervise and lead a team of technicians in Engineering Department to carry out preventive and corrective maintenance works

Develop and review the Service Standard Operating Procedure of the Club