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
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
/>Train and motivate and manage all restaurant staff.
Assist with queries and guests complaints
Daily meetings and handovers with staff
Staff rostering.
Maintain and achieve restaurant
daily kitchen activities, including overseeing staff, menu preparation and ensuring food quality and lead the kitchen staff in chef’s absence
lodge environment, overseeing a team of at least 30 staff members.
company that supports, motivates and invests in there staff? This is the opportunity for you. Leading fast food balance to daily takings Supervise and motivate staff Marking attendance register and time sheets daily runing of store Be sure all staff are properly trained Assist all staff to follow correct procedures shifts Handle customer complaints Issue warning to staff members Assist in the training of employees Be responsible
efficient running of all lodge operations, ▪ Ensure staff are well presented and equipped for efficient service professional hunters, ▪ Manage the lodge staff, garden staff and chef, Recoginsed qualification in Hospitality
efficient running of all lodge operations, ▪ Ensure staff are well presented and equipped for efficient service professional hunters, ▪ Manage the lodge staff, garden staff and chef, Recoginsed qualification in Hospitality
Applicants must be skilled in staff management, staff motivation and staff training. Must have very strong
that the morale of the lodge staff is kept at a high level and that staff are developed on an ongoing Management Plans. Management and training of the lodge staff in line with a standard of excellence. Ensure ultimate of lodge relations. A developmental approach to staff Assertiveness, patience and good organizational