Skills: Candidates should possess excellent customer service skills, including the ability to anticipate guest managing a diverse team of staff. Experience in staff training, performance management, and team development systems (PMS), booking engines, and point-of-sale (POS) systems is beneficial. Training in relevant software
performance indicators (KPIs) related to sales, service, quality, and profitability, taking corrective />
leadership skills, a strong understanding of customer service, and a passion for the hospitality industry. The management. Hire, train, schedule, and supervise restaurant staff to ensure a high level of service and productivity
leadership skills, a strong understanding of customer service, and a passion for the hospitality industry. The management. Hire, train, schedule, and supervise restaurant staff to ensure a high level of service and productivity
candidate with 6 or more years’ experience in a full-service (not fast food) Restaurant environment. Must be administration, food-liquor costing, stock reporting, service quality control, opening & closing procedures in staff management, staff motivation and staff training. Must have very strong Restaurant operations management
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
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
administration, food-liquor costing, stock reporting, service quality control, opening & closing procedures Applicants must be skilled in staff management and training. Must have the ability to manage front and back