staff members. Ensure quality control, quantity control, stock control and general administration. Minimum
Team Leader Responsible for the supervison and Control of the deboning process Manging production, food
management and control of inventory; stock checks; exercise the first in first out principal and control wastage group's bakery management team exercise hygiene control and maintain excellent housekeeping protocols in
management and control of inventory; stock checks; exercise the first in first out principal and control wastage group's bakery management team exercise hygiene control and maintain excellent housekeeping protocols in
quality of food required and ensure proper stock control in order to achieve the required targets. Ensure organisational and administrative abilities Food cost control / accounts Recommendations: Assessment skills Understanding
quality of food required and ensure proper stock control in order to achieve the required targets. Ensure organisational and administrative abilities Food cost control / accounts Recommendations: Assessment skills Understanding
Manager are also responsible for managing budgets, controlling Beverage and Operation Equipment stock, and ensuring and agreed costs not exceeded through effective control systems Responsible for management of all staff in the C&B department Responsible for daily control of all operating equipment, beverage stocks, linen
Manager are also responsible for managing budgets, controlling Beverage and Operation Equipment stock, and ensuring and agreed costs not exceeded through effective control systems Responsible for management of all staff in the C&B department Responsible for daily control of all operating equipment, beverage stocks, linen
service excellence. As per the organogram, take full control and responsibility of the staff reporting to you
Manage and control floats and oversee cashiers and cash handling protocol Ensure Cash-up documentation