administration, food-liquor costing, stock reporting, service quality control, opening & closing procedures Applicants must be skilled in staff management and training. Must have the ability to manage front and back
Managers play a key supervisory role in the food service industry, providing leadership and decision-making Manager job duties include: Recruiting, hiring and training all restaurant staff, including servers and hosts
all Front of House activities, including Guest Service, Reservations and dining Room operations. Minimum activities, including guest services, reservations, and dining room operations Train, mentor, and supervise of house staff, ensuring exceptional customer service standards are met at all times Develop and implement ensure smooth coordination of food and beverage service Manage inventory and stock levels of front of house and tableware Conduct regular staff meetings and training sessions to communicate updates, reinforce standards
surrounding communities The country Experience in the service industry especially in dealing with guests and Hygiene standards set for the Lodge Responsible for training chefs & implementing kitchen standards Correct
staff retention. · being actively involved in the training and development of each team member by supporting coaching, making them available for all appropriate training opportunities and holding the team member to account sufficient labour available to meet our high guest service standards while keeping labour costs to a minimum; maintain high standards and provide the best possible service to guests, and implement improvements where required quarterly electrical and mechanical maintenance service plan · manage the monthly electro-mechanical stock-take
and training skills. Must be able to travel to Edenvale for 4 weeks in-order to complete training. Salary
resolving of stock discrepancies Experience in Service Recovery Able to work flexible hours, weekends requirements. COSTING IS KEY To coordinate the training within the department. The post Food and Beverage
Housekeeping department ensuring rooms are prepared and service daily in accordance with Red Carnation standards expectations are well defined, supported by job training and on the job experience. While the pace of the staff retention. · being actively involved in the training and development of each team member by supporting coaching, making them available for all appropriate training opportunities and holding the team member to account maintain high standards and provide the best possible service to guests, and implement improvements where required
management experience. Ability to manage & train staff a must. Strong customer relations skills very
control, bar management, staff management and training skills. Normal Restaurant hours/shifts/weekends