lodge environment, overseeing a team of at least 30 staff members.
the Owner and will be responsible for managing staff. Proven track record in a similar role required Control/Stock Takes/Cash Ups/Management of service and staff/Management of Uber Eats/Customer Care and relations Customer service skills. Ability to oversee and manage staff effectively. Well experienced at managing service
Train and motivate and manage all banqueting staff.
Assist with queries and guests complaints
Daily meetings and handovers with staff
Staff rostering.
Do monthly stock takes.
interacting with customers Problem solving Manage staff Handle incoming deliveries and do orders for stock manager Must be good at what they do, good with staff, good with customers Able to maintain themselves standard Confident and able to handle large amount of staff and a busy restaurant Able to focus and already
interacting with customers Problem solving Manage staff Handle incoming deliveries and do orders for stock manager Must be good at what they do, good with staff, good with customers Able to maintain themselves standard Confident and able to handle large amount of staff and a busy restaurant Able to focus and already
procedures
Supervision and training of the kitchen staff in line with company standard
Preparation of
guest satisfaction
Effective management of staff canteens
Administration of orders to minimise
/>Communication with kitchen and lodge front of house staff to ensure the smooth running of the department
brigade discussing daily duties and roles.
Staff roster on a weekly and monthly basis.
Stocktaking applied and implemented.
Overall supervision of staff; communication regarding any issues, training, equipment training needed, broken or faulty equipment.
Staff training as per company standards.
HR policies and procedures are adhered to and to discipline staff should the need arise.
Weekly and monthly y strong Kitchen Manager required to oversee a staff of 22. Must have at least 5 years experience in
restaurant, including opening and closing procedures, staff scheduling, and shift management.
restaurant, including opening and closing procedures, staff scheduling, and shift management. Supervise and activities of restaurant staff, including servers, chefs, cooks, and support staff, to ensure efficient workflow high-quality service. Train, motivate, and mentor staff, providing guidance, coaching, and performance feedback positive brand image and culture of excellence among staff and customers. Manage the till and point of sale