in the Kempton Park is looking for a Hostess / junior manager. Candidates must have 1 years relevant month. Quote Reference RA98 when applying. The post Junior Manager / Hostess – Kempton Park appeared first
in the Kempton Park is looking for a Hostess / junior manager. Candidates must have 1 years relevant month. Quote Reference RA98 when applying. The post Junior Restaurant Manager / Hostess – Kempton Park appeared
Responsible for determining necessary staffing levels to satisfy Scope of Work while remaining within their tasks efficiently. Maintaining inventory levels of cleaning supplies and ordering supplies as needed
Responsible for determining necessary staffing levels to satisfy Scope of Work while remaining within their tasks efficiently. Maintaining inventory levels of cleaning supplies and ordering supplies as needed
prices as needed, etc. Stock management: stock levels, FIFO, capturing, GP's, updating of system, etc Minimizing returns, reworks and waste at store level, loss prevention procedures implementation. Understanding driver's license Excellent communication skills High level of attention to detail Fast-paced environment Driven
prices as needed, etc. Stock management: stock levels, FIFO, capturing, GP's, updating of system, etc Minimizing returns, reworks and waste at store level, loss prevention procedures implementation. Understanding driver's license Excellent communication skills High level of attention to detail Fast-paced environment Driven
with relevant stakeholders, and focusing on high levels of operational compliance in line with regulations requirements (F&B and hospitality) within service level agreement timelines, budgets, and quality standards audit and management of costs, policies and service levels linked to specific hospitality projects, including equivalent National Qualification at a Diploma level 8 years in the food and beverage industry of which present and influence key stakeholders at all levels of an organization Experience leading and managing
relevant Stakeholders internally at a unit and Group level Manage and allocate people and operational resources Kitchen working standards and processes at a unit level Integrates Group standards into Unit Operations that competence levels of staff in the kitchen are sufficient to meet operational level requirements Source daily to ensure staff are operating at the required level to achieve and exceed budgeted revenues with remedial revenue; including the monitoring of par stock levels Report monthly on the function expense line, per
relevant Stakeholders internally at a unit and Group level Manage and allocate people and operational resources Kitchen working standards and processes at a unit level Integrates Group standards into Unit Operations that competence levels of staff in the kitchen are sufficient to meet operational level requirements Source daily to ensure staff are operating at the required level to achieve and exceed budgeted revenues with remedial revenue; including the monitoring of par stock levels Report monthly on the function expense line, per
management, and customer service. - Ensure high levels of customer satisfaction by maintaining quality accurate records of sales, expenses, and inventory levels. - Stay current with industry trends and continuously