with relevant stakeholders, and focusing on high levels of operational compliance in line with regulations requirements (F&B and hospitality) within service level agreement timelines, budgets, and quality standards audit and management of costs, policies and service levels linked to specific hospitality projects, including equivalent National Qualification at a Diploma level 8 years in the food and beverage industry of which present and influence key stakeholders at all levels of an organization Experience leading and managing
with relevant stakeholders, and focusing on high levels of operational compliance in line with regulations requirements (F&B and hospitality) within service level agreement timelines, budgets, and quality standards audit and management of costs, policies and service levels linked to specific hospitality projects, including equivalent National Qualification at a Diploma level 8 years in the food and beverage industry of which present and influence key stakeholders at all levels of an organization Experience leading and managing
implemented and maintained. Maintain high service levels to ensure highest guest satisfaction. Applicable
implemented and maintained. Maintain high service levels to ensure highest guest satisfaction. Applicable
to health and safety regulations Monitor stock levels and place orders Supervise kitchen hands Must be
to health and safety regulations Monitor stock levels and place orders Supervise kitchen hands Must be
relevant Stakeholders internally at a unit and Group level Manage and allocate people and operational resources Kitchen working standards and processes at a unit level Integrates Group standards into Unit Operations that competence levels of staff in the kitchen are sufficient to meet operational level requirements Source daily to ensure staff are operating at the required level to achieve and exceed budgeted revenues with remedial revenue; including the monitoring of par stock levels Report monthly on the function expense line, per
relevant Stakeholders internally at a unit and Group level Manage and allocate people and operational resources Kitchen working standards and processes at a unit level Integrates Group standards into Unit Operations that competence levels of staff in the kitchen are sufficient to meet operational level requirements Source daily to ensure staff are operating at the required level to achieve and exceed budgeted revenues with remedial revenue; including the monitoring of par stock levels Report monthly on the function expense line, per
the morale of the lodge staff is kept at a high level and that staff are developed on an ongoing basis lodge and that the “at home” personal attention levels are maintained. Maintain the highest standards
the morale of the lodge staff is kept at a high level and that staff are developed on an ongoing basis lodge and that the “at home” personal attention levels are maintained. Maintain the highest standards