internally at a unit and Group level Manage and allocate people and operational resources Align strategies with basis Share unit successes with other operations People Leadership Communicate daily briefing sessions orientation Taking information through the senses People leadership & motivation Culinary methodology
rosters on a weekly basis to ensure sufficient people capacity to meet the business requirements
teams and individuals
rosters on a weekly basis to ensure sufficient people capacity to meet the business requirements
>Competencies
Strong Leadership/People Management skills
Excellent decision-making
all aspects of running their business financial, people, maintenance. Work with the restaurant development
all aspects of running their business financial, people, maintenance. Work with the restaurant development
problems identified.
almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly