products, resources, and services to ensure the best price. Maintain vendor and service provider relationships partnerships. Analyse invoices to ensure correct products/services were received at the expected cost. Collaborate
products, resources, and services to ensure the best price. Maintain vendor and service provider relationships partnerships. Analyse invoices to ensure correct products/services were received at the expected cost. Collaborate
promot health and safety standards Ensure excellent service to customers Ensure quality products to customers are properly trained Assist all staff to follow correct procedures Be able to work long hours and shifts
high standard of service Inter-active approach to the floor – notice lack of service efficiencies – action plans implemented by management, short / long term Correct handling of equipment / know how to use (credit
restaurant openings and revamps. Provide guidance and corrective actions for all deviations in the restaurant Visiting stores to review quality of product, service and hygiene and assist when necessary. Demonstrating franchisee crew, focusing on product knowledge, service standards and operational procedures. Provide coaching
restaurant openings and revamps. Provide guidance and corrective actions for all deviations in the restaurant Visiting stores to review quality of product, service and hygiene and assist when necessary. Demonstrating franchisee crew, focusing on product knowledge, service standards and operational procedures. Provide coaching
high standard of service Inter-active approach to the floor – notice lack of service efficiencies – action plans implemented by management, short / long term Correct handling of equipment / know how to use (credit – know the daily specials Execute outstanding service standard to achieve sales targets personally and to be communicated with management Quality and Service Ensure restaurant is set up via standard, each be impeccable at all times Assist to maintain service standards, assist if needed – clutter on table
quality Ensure minimum or no wastage Adhering to correct hygiene principles Assist with food stock counts
quality Ensure minimum or no wastage Adhering to correct hygiene principles Assist with food stock counts
implemented in terms of wine contracts (volume, correct codes, pricing and managed according to company Assist Commercial Finance Manager with wine, service, and additions costings. Maintain proper recordkeeping