and courteous manner. Providing information about room availability, rates, and hotel amenities. Processing additional information, as needed. Assisting in managing room inventory and maximizing occupancy rates. Adhering
and courteous manner. Providing information about room availability, rates, and hotel amenities. Processing additional information, as needed. Assisting in managing room inventory and maximizing occupancy rates. Adhering
experienced Operations Manager to manage its current Hotels portfolio. The Hotel Operations Manager is responsible for overseeing all aspects of hotel operations to ensure exceptional guest service and efficient understanding of hotel operations and guest satisfaction. Key Responsibilities: Operational Management: Oversee Oversee and manage the day-to-day operations of each hotel in the current portfolio in order to ensure seamless seamless functioning. Develop and implement operational strategies and procedures to ensure efficient
closely with the General Manager to oversee daily operations, ensure high standards of guest satisfaction
Responsibilities:
housekeeping and maintenance teams to ensure guest rooms are prepared to the highest standards. Uphold hotel prioritizing tasks effectively. Knowledge of hotel operations and procedures, including check-in/check-out
housekeeping and maintenance teams to ensure guest rooms are prepared to the highest standards. Uphold hotel prioritizing tasks effectively. Knowledge of hotel operations and procedures, including check-in/check-out
R esponsible for budgets, statements, quality control, staffing, training, work assignments and time enforcing policies regarding workplace safety, security, and hygiene procedures. Training new employees
R esponsible for budgets, statements, quality control, staffing, training, work assignments and time enforcing policies regarding workplace safety, security, and hygiene procedures. Training new employees
Operations Manager: Food and Beverage - Gauteng Main Duties: (Main Job Objectives) OPERATIONS • DEVELOPMENT demands of the Food a Beverage Department. • OPERATIONS – Remain responsible for planning, coordinating areas, including dinner, breakfast, functions and room service. • EFFECTIVENESS & EFFICIENCY – Critical SKILLS: Proven experience leading and influencing operations in both restaurant and function environments satisfaction and experience. Proven ability to run operations with ownership and accountability. Ability to
We are a well-established, commercial bakery. Operating 7 days a week in two shifts, we serve customers staff members. Ensure quality control, quantity control, stock control and general administration. Minimum years of experience, running similar business operations to meat production human resources, preferably