clients, and other trade partners to ensure their needs are always fulfilled.Qualifications
Hospitality institution or academy.
SkillsMinimum 3-years experience as a MICE Manager, Banqueting Co-ordinator, or about the trends in hospitality, changing guest needs and behaviour, and developments in other industries
rules, and regulations Productivity – rations needs to be monitored daily to ensure staff are operating throughout all outlets, and ensuring that the guest experience is not affected Check all outlet staff wages informed of information required to meet their needs and contributes to operational effectiveness Department's
rules, and regulations Productivity – rations needs to be monitored daily to ensure staff are operating throughout all outlets, and ensuring that the guest experience is not affected Check all outlet staff wages informed of information required to meet their needs and contributes to operational effectiveness Department's
Service/F&B Management a must.
SkillsSolid experience as an F&B Manager in a 5-star environment delivering unique, memorable, and exceptional guest experiences. Attention to detail and maintaining a guest centric approach in everything. Knowledge and experience with stock control and POS systems like Pluspoint
Gr 12 completed 2 years experience working in butchery cutting, preparing and portions of meat Sound
Gr 12 completed 2 years experience working in butchery cutting, preparing and portions of meat Sound
Managing a team Shift work 2 - 5 years relevant experience Red seal qualification Accommodation included