Literacy Key responsibilities: Planning menus for all food outlets at the Resort. Scheduling and coordinating cleanliness and safety are maintained throughout all kitchen areas at all times. Establishing controls to minimize minimize food and supply waste and theft. Safeguarding all food preparation employees by implementing training minimize food costs; exercises portion control for all items served and assists in establishing menu selling a regular cleaning and maintenance schedule for all kitchen areas and equipment. Providing training and
Literacy Key responsibilities: Planning menus for all food outlets at the Resort. Scheduling and coordinating cleanliness and safety are maintained throughout all kitchen areas at all times. Establishing controls to minimize minimize food and supply waste and theft. Safeguarding all food preparation employees by implementing training minimize food costs; exercises portion control for all items served and assists in establishing menu selling a regular cleaning and maintenance schedule for all kitchen areas and equipment. Providing training and
RESPONSIBILITY Drives, monitors, and implements all activities that are briefed by the analyst. Implement Analyse and provide guidance to franchisees on all aspects of running their business financial, people revamps. Provide guidance and corrective actions for all deviations in the restaurant audit. Support franchisees improving profitability and efficiencies across all restaurants. Implementation of new menu items including specialties. Measuring and driving sales across all menu items through waitron development and training
RESPONSIBILITY Drives, monitors, and implements all activities that are briefed by the analyst. Implement Analyse and provide guidance to franchisees on all aspects of running their business financial, people revamps. Provide guidance and corrective actions for all deviations in the restaurant audit. Support franchisees improving profitability and efficiencies across all restaurants. Implementation of new menu items including specialties. Measuring and driving sales across all menu items through waitron development and training
communication of all guest-related matters to the Lodge team in a timely manner Follow all standard operating provided to guests at all times Support the kitchen management team to ensure that all kitchen records are are appropriately maintained Ensure adherence to all relevant food safety, security and health and safety receive the highest level of personalized service at all times Minimum criteria required: Diploma or other
communication of all guest-related matters to the Lodge team in a timely manner Follow all standard operating provided to guests at all times Support the kitchen management team to ensure that all kitchen records are are appropriately maintained Ensure adherence to all relevant food safety, security and health and safety receive the highest level of personalized service at all times Minimum criteria required: Diploma or other
communication of all guest-related matters to the Lodge team in a timely
manner
Minimum criteria
star hotel located in Co Kerry. The hotel is open all year round, they have 161 bedrooms, 2 restaurants meeting rooms, spa and gym. Their main bar is an all day dining bar and is open from 10am – 9.30pm daily day-to-day basis, ensuring guest's requests are met at all times and revenue is maximised and costs controlled once during their meal. To work closely with the all the management of the hotel to ensure the smooth day & to co-ordinate the 12-noon briefing for all staff with the senior chef on duty. To promote a
star hotel located in Co Kerry. The hotel is open all year round, they have 161 bedrooms, 2 restaurants meeting rooms, spa and gym. Their main bar is an all day dining bar and is open from 10am – 9.30pm daily day-to-day basis, ensuring guest's requests are met at all times and revenue is maximised and costs controlled once during their meal. To work closely with the all the management of the hotel to ensure the smooth day & to co-ordinate the 12-noon briefing for all staff with the senior chef on duty. To promote a
requirements