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+---
+title: 'Assistant Manager'
+---
+
+| | |
+| :----- | :----- |
+| **Job Title:** | Assistant Manager |
+| **Department:** | Food & Beverage Service |
+| **Reports to:** | Outlet Manager
Owner |
+
+===
+
+##### Job Duties/ Responsibilities:
+###### Budgeting:
+* Assist Outlet Manager in forecasting financial / monthly budget and sales target (with his / her
+expertise of the day to day operation)
+* Ensure meeting budget targets
+
+###### Client Management / PR / Marketing:
+* Maintaining client relationships and developing new ones (along with the Outlet Manager)
+* To give feedback on guest letters and comments
+* Ensure smooth execution of all outlet marketing initiatives
+
+###### Operational:
+* To plan operations, delegate duties appropriately to his / her subordinates & coordinate their work on a day-to- day as well as long-range basis to reach unit’s objective.
+* To be flexible enough to make operational changes as per the requirement of the hour
+* To build up team spirit through his / her leadership qualities.
+* Timely briefing and de-briefing of the staff (shift-wise basis)
+* Sharing promotional / event details if any for the day or upcoming days
+* Checking Opening and closing shift sheets, questioning loop holes & suggesting way ahead and ensuring closure.
+* Outlet check up pre opening (every day basis)
+* Ensure that opening and closing procedures are adhered to
+* To ensure that stations have their correct mise-en- place.
+* To ensure regular stocktaking of all operating equipment at specified intervals.
+* Ensure a proper control procedure is in place for all F&B.
+* To ensure maximum security and health and safety measures are undertaken in all areas.
+* To maintain a high standard of ethical behaviour
+* To effectively engage as and when required in an operational role (and thus setting an example for his team)
+* Discussing MIS reports on a periodic basis with Outlet Manager
+
+###### HR:
+* To ensure fair and equitable discipline, yet complying with house or company regulations
+* To investigate and action the causes of staff grievances
+* To ensure effective communication with his team and hold staff meetings on a regular basis to impart information.
+
+##### Competencies:
+* Decision Making Skills – _Good_
+* Leadership Skill – _Excellent_
+* Communication Skill (Hindi – Spoken, Punjabi – Spoken, English – Spoken & Written) – _Good_
+* Organization & Social Skills – _Excellent_
+* Computer Knowledge – _Should have basic knowledge on MS Office_
+
+| | |
+| :----- | :----- |
+| AGE RANGE | 26–28 Years |
+| SALARY RANGE | Rs. ??/- |
+| BENEFITS / ENTITLEMENTS | Uniform
Free Laundry (uniform)
Incentive & Performance Bonus, as per company policies. |
+| QUALIFICATIONS | Diploma/degree in hotel management |
+| TOTAL WORK EXPERIENCE | 5 years of similar experience in a star hotel or a quality stand alone.
Minimum of 1 year experience as Assistant Manager required
Prior experience of working as a opening team member of a Bar / Restaurant. |
diff --git a/pages/10.job-descriptions/01.senior-captain/docs.md b/pages/10.job-descriptions/02.senior-captain/docs.md
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diff --git a/pages/10.job-descriptions/02.captain/docs.md b/pages/10.job-descriptions/03.captain/docs.md
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diff --git a/pages/10.job-descriptions/03.wait-staff/docs.md b/pages/10.job-descriptions/04.wait-staff/docs.md
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diff --git a/pages/10.job-descriptions/04.bartender/docs.md b/pages/10.job-descriptions/05.bartender/docs.md
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diff --git a/pages/10.job-descriptions/05.assistant-bartender/docs.md b/pages/10.job-descriptions/06.assistant-bartender/docs.md
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diff --git a/pages/10.job-descriptions/06.runner/docs.md b/pages/10.job-descriptions/07.runner/docs.md
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diff --git a/pages/10.job-descriptions/07.senior-captain-2/docs.md b/pages/10.job-descriptions/07.senior-captain-2/docs.md
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----
-title: 'Senior Captain 2'
----
-
-| | |
-| :----- | :----- |
-| **Job Title:** | Senior Captain |
-| **Department:** | Food & Beverage Service |
-| **Reports to:** | Assistant Manager
Outlet Manager |
-
-===
-
-##### Job Duties/ Responsibilities:
-
-###### Operational:
-* Ensure that opening and closing procedures are adhered to
-* To ensure guest satisfaction
-* To ensure that all stocks and supplies are requested in a timely manner, correct stock levels maintained and stored under optimum conditions.
-* Ensure regular stock taking of all operating equipment at specified intervals.
-* To ensure that operating equipment is used properly and not abused, e.g. serviettes and waiters' cloths used for cleaning.
-* Multi tasking – Floor and Bar
-* Maintain cleanliness of work areas throughout the day.
-* Ensure staffs uniform and personal appearance is clean and professional
-* Ensure cash/billing is kept up to date in presence or absence of a cashier.
-* Ensure the bar is fully stocked in terms of alcohol, garnishes, chilling of bottles etc before bar opens
-* Should be able to work behind the bar in case of short-staffing/busy periods.
-* To ensure that stations have their correct mis-en- place.
-* To ensure that all stocks and supplies are requested in a timely manner, correct stock levels maintained and stored under optimum conditions
-* Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen (for his staff).
-* Perform other reasonable job duties as requested by Assistant Managers.
-* Maintaining daily sales and consumption report and timely reporting to Assistant Manager
-* To maintain a high standard of ethical behaviour
-
-###### HR:
-* Team work skills – Excellent
-
-###### Accounting:
-* Experience in handling restaurant billing software
-* Experience in handling external auditors.
-
-##### Competencies:
-* Decision Making Skills – _Good_
-* Leadership Skill – _Excellent_
-* Communication Skill (Hindi – Spoken, Punjabi – Spoken, English – Spoken & Written) – _Good_
-* Social Skills – _Good_
-* Food & Beverage Knowledge (Theoretical and practical) - _Excellent_
-
-| | |
-| :----- | :----- |
-| AGE RANGE | 25–28 Years |
-| SALARY RANGE | Rs. ??/- |
-| BENEFITS / ENTITLEMENTS | Uniform
Free Laundry (uniform)
Incentive & Performance Bonus, as per company policies. |
-| QUALIFICATIONS | Diploma/degree in hotel management |
-| TOTAL WORK EXPERIENCE | 3 years of similar experience in a star hotel or a quality stand alone.
Minimum of 1 year experience as Captain required
Prior experience of working as a opening team member of a Bar / Restaurant. |
-
-