expectations.
budget control and financial management and planning HR functions of the lodge Hands on staff management excellent front office skills Experience and ability to train staff Benefit to have a love for the bush Hospitality
budget control and financial management and planning HR functions of the lodge Hands on staff management excellent front office skills Experience and ability to train staff Benefit to have a love for the bush Hospitality
procedures
operations of food and beverage services.
smooth operation of the front office and guest services at the resort. Overall, as a resort front office responsibilities, and maintain high standards of service will contribute significantly to the success of and check-out procedures, reservations, guest services, and room assignments.
Supervising and training receptionists, porters, and drivers to ensure they provide excellent customer service to employee morale
Training and Development: Conduct training sessions for front office
drawing customers to the resorts and not just a service offered to guests.
As Head chef will need business elements of a food & beverage service
As the Head chef, you will be a key financial reporting relating to the food and beverage services offered. You will need to be able to implement strategic planning of how the food and beverage services are placed to cater to the ever-changing landscape food and beverage strategy on all from. (quality, service delivery, and cost)
You will be expected
and motivate a team of catering staff, · Provide training, guidance, and performance evaluations to ensure cohesive team. · Plan and coordinate catering services for a variety of events, · Collaborate with clients ensure the consistency and excellence of catering services. · Conduct regular inspections and evaluations
food, health, and safety standards · Plan, hire, train, oversee and manage the members of staff · Oversee including menu planning, kitchen management, and service standards. · Strong leadership and team management develop staff members. · Exceptional customer service and interpersonal skills. · Proficient in financial
food, health, and safety standards · Plan, hire, train, oversee and manage the members of staff · Oversee including menu planning, kitchen management, and service standards. · Strong leadership and team management develop staff members. · Exceptional customer service and interpersonal skills. · Proficient in financial