Ground Staff Jobs in North West
Catering / hospitality
- Last 7 days (4)
- Last 3 days (2)
Deputy General Manager Magaliesburg NEW
Kontak Recruitment
South Africa
Gauteng R30K - R40K Manager in the daily operations, including managing staff schedules, inventory control, and procurement. Ensure their experience. Lead, mentor, and motivate lodge staff, promoting a positive work environment and ensuring standards. Implement training programs to enhance staff skills and ensure continuous improvement. Assist Manager in the daily operations, including managing staff schedules, inventory control, and procurement. Ensure their experience. Lead, mentor, and motivate lodge staff, promoting a positive work environment and ensuring
share this job on whatsappHospitality Service Manager Moses Kotane Sun City NEW
Sun InternationalSouth Africa
the management of staff processes around rostering and scheduling of pooled staff; control and authorisation Facilitate the ongoing accounts management of pooled staff for business unit operations Build relationships in the scheduling of staff with correct fit for outlet requirements Compile staff workforce plans and these are signed off by relevant management Analyse staff productivities and costs for business units, highlighting areas of improvement are addressed to maximise staff flexibility Provide employee training and coaching
Executive Chef Sun City Resort
Sun InternationalSouth Africa
Drive a waste management culture and ensure all staff are trained Participate in all month-end stock-takes and competitions Assess that competence levels of staff in the kitchen are sufficient to meet operational relations within the kitchen (monthly meetings with staff - formalised, minuted, issues addressed) Budget – rations needs to be monitored daily to ensure staff are operating at the required level to achieve and guest experience is not affected Check all outlet staff wages / spend are in line with budget as a % of
Sun City : Executive Chef : Sch Sun City
Sun InternationalSouth Africa
Drive a waste management culture and ensure all staff are trained Participate in all month-end stock-takes and competitions Assess that competence levels of staff in the kitchen are sufficient to meet operational relations within the kitchen (monthly meetings with staff - formalised, minuted, issues addressed) Budget – rations needs to be monitored daily to ensure staff are operating at the required level to achieve and guest experience is not affected Check all outlet staff wages / spend are in line with budget as a % of
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