Management: Work closely with the Head Office Accounts department and executive to develop and manage compromising service quality Staff Training and Development: Identify training needs for hotel management and Resources Department, oversee the implementation of training programs to enhance skills and knowledge. Conduct
etc. training. Work together with the team, identifying possible training areas, implement training measures to ensure improvement in performance, providing training, coaching as needed. Interview and recruit prospective
etc. training. Work together with the team, identifying possible training areas, implement training measures to ensure improvement in performance, providing training, coaching as needed. Interview and recruit prospective
of staff; communication regarding any issues, training, equipment needed and upcoming functions detailed any problem areas, training needed, broken or faulty equipment.
Staff training as per company standards
menu items through waitron development and training. Training of management, casuals, and staff Attend restaurants within their area of responsibility TRAINING AND DEVELOPMENT Collaborate with the team to develop develop and deliver comprehensive training programs for franchisee crew, focusing on product knowledge
menu items through waitron development and training. Training of management, casuals, and staff Attend restaurants within their area of responsibility TRAINING AND DEVELOPMENT Collaborate with the team to develop develop and deliver comprehensive training programs for franchisee crew, focusing on product knowledge
runing of store Be sure all staff are properly trained Assist all staff to follow correct procedures Be complaints Issue warning to staff members Assist in the training of employees Be responsible for the full function
Responsible and accountable for the effective leadership of quality and innovative culinary production trends Provide clear delegation of authority and accountability for deliverables within the kitchen Communicate waste management culture and ensure all staff are trained Participate in all month-end stock-takes Participate enhance employee engagement Identify and manage training, coaching and development requirements in line
Responsible and accountable for the effective leadership of quality and innovative culinary production trends Provide clear delegation of authority and accountability for deliverables within the kitchen Communicate waste management culture and ensure all staff are trained Participate in all month-end stock-takes Participate enhance employee engagement Identify and manage training, coaching and development requirements in line
reports on weekly, and monthly expenses.