/ Manager to run the catering department Description HEAD OF DEPARTMENT / MANAGER - CHEF / CATERING MANAGER knowledge and experience is needed as the Head of Department. The kitchen manager will be responsible for
Large Butchery looking for Team Leader for Production Must have 5 years similar exp Must be a blockman Matric Food Safety
/ Manager to run the catering department Description HEAD OF DEPARTMENT / MANAGER - CHEF / CATERING MANAGER knowledge and experience is needed as the Head of Department. The kitchen manager will be responsible for
performance. Preparation and management of the department's budget. Monitoring inventory levels and orders strategies to optimize profits and increase foot traffic. Handling staff and customer complaints. Conducting
performance. Preparation and management of the department's budget. Monitoring inventory levels and orders strategies to optimize profits and increase foot traffic. Handling staff and customer complaints. Conducting
forms part of the scope of work. Restaurant and Admin Processing all mails, screening calls, and answering ensuring that these are properly managed. Update department databases/data capturing. Importing monthly Dineplan submission of monthly invoices to the accounts department. Diary management, including arranging and coordinating coordinating meetings for various departments, driver's delivery/collection schedule. Office maintenance submission of monthly invoices to the accounts department. Monthly stock takes for boutique. Ensure stock
forms part of the scope of work. Restaurant and Admin Processing all mails, screening calls, and answering ensuring that these are properly managed. Update department databases/data capturing. Importing monthly Dineplan submission of monthly invoices to the accounts department. Diary management, including arranging and coordinating coordinating meetings for various departments, driver's delivery/collection schedule. Office maintenance submission of monthly invoices to the accounts department. Monthly stock takes for boutique. Ensure stock
forms part of the scope of work. Restaurant and Admin Processing all mails, screening calls, and answering ensuring that these are properly managed. Update department databases/data capturing. Importing monthly Dineplan submission of monthly invoices to the accounts department. Diary management, including arranging and coordinating coordinating meetings for various departments, driver's delivery/collection schedule. Office maintenance submission of monthly invoices to the accounts department. Monthly stock takes for boutique. Ensure stock
departure Efficient assistance with front-of-house admin, including Guest billing and Lodge Stock controls arrivals and departures with Lodge Team and various departments Maintaining a High Service ethic and standard
activities to attract customers, increase foot traffic, and drive sales growth. Monitor sales performance