Hygiene standards set for the Lodge Responsible for training chefs & implementing kitchen standards Correct
services, reservations, and dining room operations Train, mentor, and supervise front of house staff, ensuring and tableware Conduct regular staff meetings and training sessions to communicate updates, reinforce standards
ordering supplies and restocking ingredients as needed Train new kitchen staff in operations and techniques,
requirements. COSTING IS KEY To coordinate the training within the department. The post Food and Beverage
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