statements, quality control, staffing, training, work assignments and time cards . Responsible for determining determining necessary staffing levels to satisfy Scope of Work while remaining within budget. Reviewing safety procedures and training staff on safe work practices. Monitoring staff work performance to ensure that they assess performance and provide feedback. Scheduling work shifts to ensure that all areas are properly cleaned
statements, quality control, staffing, training, work assignments and time cards . Responsible for determining determining necessary staffing levels to satisfy Scope of Work while remaining within budget. Reviewing safety procedures and training staff on safe work practices. Monitoring staff work performance to ensure that they assess performance and provide feedback. Scheduling work shifts to ensure that all areas are properly cleaned
tourism is advantageous
beneficial
Ability to build effective cross-group working relationships and work collaboratively with people at all ability to execute efficiently and effectively Able to work independently while being proactive Open to changing response to fluctuating directions and work environment Able to work and to support a regional team, with
Ability to build effective cross-group working relationships and work collaboratively with people at all ability to execute efficiently and effectively Able to work independently while being proactive Open to changing response to fluctuating directions and work environment Able to work and to support a regional team, with
English or Afrikaans
colleagues
Must be able to work in a team
Must be able to work on the Sage stock system
Must
/>Must be physically strong and able to work in fridges and freezers
Good knowledge of administration(food
Admin Staff management Be able to work in a team Leadership Able to work under pressure Computer literate Drivers license And some knowledge of cars Able to work on weekends Between R7500 and R9500 depending on
operation and work Work according to the menu specifications by the Chef de Partie Always keep work area in EXPERIENCE AND SKILLS REQUIRED: At least 3 Years' Working Experience in the same/similar field (A La Cart responsible and accountable with high standard and work ethics. Be able to do food costing.