The main purpose of the Duty Manager is to manage and control the daily operations of the hotel. To Department in managing the Operations of the hotel.
The Silo Hotel's Assistant Housekeeping Manager will be responsible for planning, organising and DUTIES & RESPONSIBILITIES
REQUIREMENTS & QUALIFIC
experience in a management role
The Silo Hotel’s Food & Beverage Manager is responsible for ensuring that every aspect of the the product to the team members) is successfully managed to meet, if not exceed, the exacting standards the F&B Manager works closely with the hotel's General Manager, Deputy General Manager, Executive and Group Beverage Manager, to ensure that their team is highly motivated, well managed and supported to abilities. All of this enables the F&B team at The Silo Hotel to adhere to the company’s purpose which is
The Silo Hotel's Restaurant & Bar Manager demonstrates the highest level of courteous and closely with and supporting the Food & Beverage Manager.
advantageous.
The successful applicant will be responsible for managing the assigned unit in accordance with sector strategy process, a great quality food service for clients and manage the execution of creative functions. Education commercial and sensitive markets is compulsory Project Management experience in a hospitality/catering industry invoicing is advantageous Proven experience in managing successful departments/teams Driver’s License industry-specific laws Customer service skills Management skills Communication skills Ability to arrange
food service-related activities which include managing daily operations of the kitchen area, implementation implementation of the production process, managing food/labour costs and an overall understanding of HACCP. 3 Years of experience of progressive/kitchen management is compulsory. Experience working within budget is advantageous. Key Areas of Responsibility: Managing daily operations of the assigned unit. Implementation Implementation of the production process. Managing food/labour costs Overall understanding of HACCP. Empact
inventory and communicating needs to the catering manager. Education and Experience required: Matric is essential Minimum 2 Years’ experience of progressive/kitchen management is compulsory Experience with stock control, Knowledge of South African and industry specific laws Management Skills Communication Skills Computer literate inventory and communicating needs to the catering manager
professional, confident and passionate Functions Manager. The successful candidate will be responsible for Relevant Diploma in Hospitality or Food and Beverage Management is essential 3-5 Years of experience in a catering Prepare and manage functions of high calibre with the required flair and innovation Managing a team of
Role : Catering Manager Reporting to: Regional Manager Business Area: Cape Town Main Purpose of the job food service-related activities which include managing daily operations of the kitchen area, implementation implementation of the production process, managing food/labour costs and an overall understanding of HACCP. 3 Years of experience of progressive/kitchen management is compulsory. Experience working within budget industry-specific laws. Customer Service Skills. Management Skills. Communication Skills. Exceptional Functions