Experience required: Experience in the service industry especially in dealing with guests and staff Previous Good interpersonal skills and communication with staff and guests Attention to detail Diligence and self-motivation ability to lead and develop a department and lodge staff members Demonstrated knowledge of basic economics organizational management skills Education and Experience Required of the Manager A minimum of three years of responsible requests, bush banqueting, etc. Create a strategy for staff welfare, health and safety and training. Ensure
Description
Report directly to the Catering Manager with 20 staff members to oversee.
Ordering of stock.
Ensuring
analysis.
Meal costing.
Maintaining of staff Register.
Managing weekly stock takes.
Assisting
payments, annual and sick leave of staff and payments for casual staff and general deductions.
seater restaurant. Supervise staff - bar, FOH staff Liaise with kitchen staff to make sure customers are Assistant Manager experience experience supservising staff Must have experience running a busy restaurant Experience
seater restaurant. Supervise staff - bar, FOH staff Liaise with kitchen staff to make sure customers are Assistant Manager experience experience supservising staff Must have experience running a busy restaurant Experience
looking for a Head Chef to join their Deli. Requirements 3 years experience in a Deli environment. Matric with health and safety regulations. Manage kitchen staff, including hiring, training, and scheduling. Food maximize profitability. Staff Supervision and Development : Train and mentor kitchen staff. Conduct performance Duties : Maintain records of recipes, inventory, and staff schedules. Prepare reports on kitchen operations smooth operations. Coordinate with front-of-house staff to ensure seamless service. Salary: R15 000 R15
looking for a Head Chef to join their Deli. Requirements 3 years experience in a Deli environment. Matric with health and safety regulations. Manage kitchen staff, including hiring, training, and scheduling. Food maximize profitability. Staff Supervision and Development : Train and mentor kitchen staff. Conduct performance Duties : Maintain records of recipes, inventory, and staff schedules. Prepare reports on kitchen operations smooth operations. Coordinate with front-of-house staff to ensure seamless service. Salary: R15 000 R15
Requirements
Environmental Laws Minimum Experience or Qualifications Required: · NQF Level 5 certificate as an electrical and/or during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive taking personal responsibility for every guest and staff situation, seeing it through to its solution. · excellence out of your team and high levels of staff retention. · being actively involved in the training and support staff before utilising avenues for employment termination. · ensuring that staff are rostered
team. The focus of the role is to supervise the staff on the floor, addressing and de-escalating any issues meetings and huddles to discuss the shift's requirements and expectations. • Ensure that team members productive during their working hours. • Manage the staff rota and schedule, ensuring sufficient cover at Provide insight and leadership when needed. • Ensure staff grievances are seen to. • Ensure the highest level customer service for customers. • Book any training required for team members. • Follow health and safety guidelines
team. The focus of the role is to supervise the staff on the floor, addressing and de-escalating any issues meetings and huddles to discuss the shift's requirements and expectations. • Ensure that team members productive during their working hours. • Manage the staff rota and schedule, ensuring sufficient cover at Provide insight and leadership when needed. • Ensure staff grievances are seen to. • Ensure the highest level customer service for customers. • Book any training required for team members. • Follow health and safety guidelines