Ensure adequate bar supply of necessary items (e.g., espresso and coffee porcelain cups, paper and plastic coffee cups, glasses, condiment bar items, pastry papers, pastry and sandwich china, flatware, paper goods, menus) to ensure availability during each day. Oversees and coordinates the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, beverage and food quality, cleanliness, and sanitation.