Organize that food arrives on time and is presentable. Assist relevant internal stakeholders when outside catering
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 Handle customer complaints Issue warning to staff members Assist in the training of employees Be responsible
Organize that food arrives on time and is presentable. Assist relevant internal stakeholders when outside catering
Established Restaurant in Sandton is looking for an Assistant General Manager. Candidates with 6 years Restaurant lead a team. Must have strong customer relations, staff management and training skills. Experience in an Restaurant environment essential. Duties will include staff management, stock control opening and closing procedures Quote Reference RA102 when applying. The post Assistant General Restaurant Manager – Sandton appeared
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safety procedures and training staff on safe work practices. Monitoring staff work performance to ensure levels of cleaning supplies and ordering supplies as needed. Conducting regular employee evaluations to assess
safety procedures and training staff on safe work practices. Monitoring staff work performance to ensure levels of cleaning supplies and ordering supplies as needed. Conducting regular employee evaluations to assess
Drive a waste management culture and ensure all staff are trained Participate in all month-end stock-takes participation in culinary trade shows and competitions Assess that competence levels of staff in the kitchen are relations within the kitchen (monthly meetings with staff - formalised, minuted, issues addressed) Budget regulations Productivity – rations needs to be monitored daily to ensure staff are operating at the required 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 participation in culinary trade shows and competitions Assess that competence levels of staff in the kitchen are relations within the kitchen (monthly meetings with staff - formalised, minuted, issues addressed) Budget regulations Productivity – rations needs to be monitored daily to ensure staff are operating at the required guest experience is not affected Check all outlet staff wages / spend are in line with budget as a % of
strived to be the best at what we do. With great staff and fully trained we are becoming bigger and bigger change it with us. Staff training and development Cash up duties Time management Admin Staff management Be