cleaning products in a safe manner
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
ones to ensure targets are met.
ones to ensure targets are met.
in System, Structure, and Planning (SSP).
Staff Management:
Proven record of effectively and
and empathetically managing a team of at least 50 staff members.
Language Proficiency:
Fluent
English to facilitate effective communication with staff, guests, and local communities.
Customer Relations
seamlessly with a diverse group of people, including staff, rural communities, and 5-star guests.
Concession
operations of the meat department Supervising department staff, set up work schedules and assign duties Determining staffing requirements, hire or oversee the hiring of staff and, when necessary, dismiss employees Training customer complaints and recommendations Organizing staff safety programs and department sanitation procedures of the meat department . Supervising department staff, set up work schedules and assign duties. Determining staffing requirements, hire or oversee the hiring of staff and, when necessary, dismiss employees. Training
operations of the meat department Supervising department staff, set up work schedules and assign duties Determining staffing requirements, hire or oversee the hiring of staff and, when necessary, dismiss employees Training customer complaints and recommendations Organizing staff safety programs and department sanitation procedures of the meat department . Supervising department staff, set up work schedules and assign duties. Determining staffing requirements, hire or oversee the hiring of staff and, when necessary, dismiss employees. Training
/>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
control systems. Responsible for management of all staff activities, implementing & monitoring standards directing, and coaching of all permanent and outsourced staff. Responsible for directing work, addressing complaints readiness of all venues, cleanliness, mise en place, staff levels, uniforms, food presentation, buffet displays cash-ups, timekeeping of line staff and POS charges Responsible for staff training to ensure compliance compliance and competency, monitoring staff productivity and communicate to Food and Beverage for any shortcomings