for you.
We are currently searching for an Events Co-Ordinator to join our dynamic team.
Minimum Requirements:
are seeking a dynamic Conferencing & Events Floor Supervisor to join their team, who
sufficient. Adhere to the Days Forward Cover at all times. Monitor barcoding and pricing errors or problems wines each weekend In store wine events Organize a minimum of 4 wine events per annum. Eg supplier festivals tastings etc. Plans to be made at least 2 months in advance per event scheduled. Co-ordinate event and management management of event including but not limited to booking suppliers, draw up billings, meetings with internal festivals, liaison with Head Office regarding planning, invitations, RSVPs, equipment, staff, stock.
sufficient. Adhere to the Days Forward Cover at all times. Monitor barcoding and pricing errors or problems wines each weekend In store wine events Organize a minimum of 4 wine events per annum. Eg supplier festivals tastings etc. Plans to be made at least 2 months in advance per event scheduled. Co-ordinate event and management management of event including but not limited to booking suppliers, draw up billings, meetings with internal festivals, liaison with Head Office regarding planning, invitations, RSVPs, equipment, staff, stock.
expenses. Etc. Record keeping of all activities and events. MINIMUM REQUIREMENTS Degree/Diploma in Administration commercial and transactional management Efficient time management skills Excellent writing skills Passionate
Debtors statements
Assisting with functions or events when necessary
PLEASE NOTE: THIS
the job The Executive Chef is responsible for planning and directing food preparation in kitchens in individual perform includes a range of duties including planning menus, training new staff, and recording inventory equipment is maintained and functioning at all times Ensure staff have required utensils Ensure all kitchen kitchen staff is wearing the correct uniform at all times Inventory and Costing Management: Identify ways of infrequently used items. Assists with menu planning, inventory, and management of supplies. Monitoring
setup and conduct special training for events, with events bar staff, sometimes outside normal working
and reception staff regarding special requests, events and guest needs