monitor pricing. Work with the F&B Operations Manager to develop F&B SOPs for wine service and ensure with chefs and the Food and Beverage Operations Manager Recommend food and wine pairings Advise guests open bottles properly to maintain strong taste Manage the wine cellar and ensure par levels of stock with vendors Oversee all wine purchased and cost management in line with budgets Organise wine tasting days target are achieved. Education 3-year Hospitality Management Diploma Certification as a sommelier Certificate
all-rounder that will stand in whenever the other managers are on their week off each month
external)Internal: Operations, Production Manager Chefs, Procurement, General Managers at the CSC.
External: budget responsibility
No direct employee management
Main Accountabilities:
availability in menu design.Kitchen Management:
Record and manage orders, analyse stock and make allocations and work closely with 3rd party providers
of their business, including their financial management. They are currently seeking a dynamic and experienced 5 years of leadership experience in financial management, preferably within the hospitality industry
Restaurant senior Chef to successfully run and manage this kitchen and busy pass. Previous A la Carte
SkillsProven track record. Able to run and manage a busy pass in a Busy Restaurant kitchen. Good
key internal staff (Operations Manager, Head Chef, Front Office Manager & Banquet /Restaurant team) skills and the ability to multi-task The ability to manage their own time Market Related
key internal staff (Operations Manager, Head Chef, Front Office Manager & Banquet /Restaurant team) skills and the ability to multi-task The ability to manage their own time Market Related
administrative tasks
Collaborating with Sales Managers to address client travel issues.
Updating
Concierge dashboard and providing reports to sales managers
Requirements:
Our ideal candidate