control, bar management, staff management and training skills. Normal Restaurant hours/shifts/weekends
standards
(advantage)
and maintaining written control documents and training manuals.
Staff in the Guiding Department
delivery. Leadership and Training: Provide guidance, support, and training to team members to ensure
and hygiene. Key Responsibilities: Supervise and train housekeeping staff to ensure consistent quality regulations and standards. Create and implement training programs to continuously improve housekeeping
and hygiene. Key Responsibilities: Supervise and train housekeeping staff to ensure consistent quality regulations and standards. Create and implement training programs to continuously improve housekeeping
Manage and schedule bakery staff, including hiring, training, performance evaluation, and disciplinary action including equipment, workstations, and storage areas. Train bakery staff on food safety practices, hygiene standards
delivery. Leadership and Training: Provide guidance, support, and training to team members to ensure