technology. Ensures that the physical inventories of all supplies and operating equipment are being taken and a biannual basis respectively. Implements all necessary control in order to safeguard the assets proper procedures and control of inventories. Knows all terms and conditions of the management agreement checklist. Keeps and safeguards all contracts, leases, insurance policies and all legal and financial documents
Planning, organising, leading and controlling all aspects and duties assigned to you in order to achieve The planning, organising, leading and control of all aspects and duties assigned to you in order to achieve production standards. • Managing all labour related issues to ensure that all staff members are contributing
Planning, organising, leading and controlling all aspects and duties assigned to you in order to achieve The planning, organising, leading and control of all aspects and duties assigned to you in order to achieve production standards. • Managing all labour related issues to ensure that all staff members are contributing
safety requirements
Ensure prompt, courteous and accurate service to all customer to achieve high level of guest satisfaction food and equipment Ensure all the kitchen records are maintained properly at all the time ensure that organizational adhered to by all staff in the department ensure availability of ingredients in the kitchen at all time in Provide constant on –the –job training and coaching to all the staff in the department Assist Sous chef with with on the job training and classroom training for all kitchen and related food department Personally conduct
Ensure prompt, courteous and accurate service to all customer to achieve high level of guest satisfaction food and equipment Ensure all the kitchen records are maintained properly at all the time ensure that organizational adhered to by all staff in the department ensure availability of ingredients in the kitchen at all time in Provide constant on –the –job training and coaching to all the staff in the department Assist Sous chef with with on the job training and classroom training for all kitchen and related food department Personally conduct
Literacy Key responsibilities: Planning menus for all food outlets at the Resort. Scheduling and coordinating cleanliness and safety are maintained throughout all kitchen areas at all times. Establishing controls to minimize minimize food and supply waste and theft. Safeguarding all food preparation employees by implementing training minimize food costs; exercises portion control for all items served and assists in establishing menu selling a regular cleaning and maintenance schedule for all kitchen areas and equipment. Providing training and
Literacy Key responsibilities: Planning menus for all food outlets at the Resort. Scheduling and coordinating cleanliness and safety are maintained throughout all kitchen areas at all times. Establishing controls to minimize minimize food and supply waste and theft. Safeguarding all food preparation employees by implementing training minimize food costs; exercises portion control for all items served and assists in establishing menu selling a regular cleaning and maintenance schedule for all kitchen areas and equipment. Providing training and
RESPONSIBILITY Drives, monitors, and implements all activities that are briefed by the analyst. Implement Analyse and provide guidance to franchisees on all aspects of running their business financial, people revamps. Provide guidance and corrective actions for all deviations in the restaurant audit. Support franchisees improving profitability and efficiencies across all restaurants. Implementation of new menu items including specialties. Measuring and driving sales across all menu items through waitron development and training
RESPONSIBILITY Drives, monitors, and implements all activities that are briefed by the analyst. Implement Analyse and provide guidance to franchisees on all aspects of running their business financial, people revamps. Provide guidance and corrective actions for all deviations in the restaurant audit. Support franchisees improving profitability and efficiencies across all restaurants. Implementation of new menu items including specialties. Measuring and driving sales across all menu items through waitron development and training