drawing customers to the resorts and not just a service offered to guests.
As Head chef will need business elements of a food & beverage service
As the Head chef, you will be a key financial reporting relating to the food and beverage services offered. You will need to be able to implement strategic planning of how the food and beverage services are placed to cater to the ever-changing landscape food and beverage strategy on all from. (quality, service delivery, and cost)
You will be expected
performance indicators (KPIs) related to sales, service, quality, and profitability, taking corrective ruit, train, and mentor restaurant managers and staff to deliver outstanding customer service and uphold the dining experience.
performance indicators (KPIs) related to sales, service, quality, and profitability, taking corrective />
Assign employees to duties, Encourage, assist and train employees, manage performance and develop staff stomer Service – apply Customer service in a friendly and enthusiastic manner, Train staff in in Customer services, assist with customer queries and complaints, satisfy Customer needs and attract
leadership skills, a strong understanding of customer service, and a passion for the hospitality industry. The management. Hire, train, schedule, and supervise restaurant staff to ensure a high level of service and productivity
leadership skills, a strong understanding of customer service, and a passion for the hospitality industry. The management. Hire, train, schedule, and supervise restaurant staff to ensure a high level of service and productivity
and motivate a team of catering staff, · Provide training, guidance, and performance evaluations to ensure cohesive team. · Plan and coordinate catering services for a variety of events, · Collaborate with clients ensure the consistency and excellence of catering services. · Conduct regular inspections and evaluations
food, health, and safety standards · Plan, hire, train, oversee and manage the members of staff · Oversee including menu planning, kitchen management, and service standards. · Strong leadership and team management develop staff members. · Exceptional customer service and interpersonal skills. · Proficient in financial
food, health, and safety standards · Plan, hire, train, oversee and manage the members of staff · Oversee including menu planning, kitchen management, and service standards. · Strong leadership and team management develop staff members. · Exceptional customer service and interpersonal skills. · Proficient in financial
and motivate a team of catering staff, · Provide training, guidance, and performance evaluations to ensure cohesive team. · Plan and coordinate catering services for a variety of events, · Collaborate with clients ensure the consistency and excellence of catering services. · Conduct regular inspections and evaluations