inventory control procedures to optimize stock levels and reduce wastage. Facilities Management: Maintain functioning of the hotel facilities, including rooms, public areas, and recreational areas. Coordinate with Bachelor's degree in Hospitality Management or a related field essential. A minimum of 5 years of experience
relevant Stakeholders internally at a unit and Group level Manage and allocate people and operational resources Kitchen working standards and processes at a unit level Integrates Group standards into Unit Operations that competence levels of staff in the kitchen are sufficient to meet operational level requirements Source to ensure KPA's are achieved Manage employee relations within the kitchen (monthly meetings with staff based on rosters. Track and monitor salary cost in relation to revenue achieved daily and make adjustments
relevant Stakeholders internally at a unit and Group level Manage and allocate people and operational resources Kitchen working standards and processes at a unit level Integrates Group standards into Unit Operations that competence levels of staff in the kitchen are sufficient to meet operational level requirements Source to ensure KPA's are achieved Manage employee relations within the kitchen (monthly meetings with staff based on rosters. Track and monitor salary cost in relation to revenue achieved daily and make adjustments
final pricing documentation.
precinct. Maintain effective communication at all levels of the company. Oversee the management and compliance utilisation and profitability. Monthly Salary: Market related
precinct. Maintain effective communication at all levels of the company. Oversee the management and compliance utilisation and profitability. Monthly Salary: Market related
management, and customer service. - Ensure high levels of customer satisfaction by maintaining quality accurate records of sales, expenses, and inventory levels. - Stay current with industry trends and continuously
management, and customer service. - Ensure high levels of customer satisfaction by maintaining quality accurate records of sales, expenses, and inventory levels. - Stay current with industry trends and continuously
as timekeeping is important Market related and experience related
diploma or degree in hospitality management or a related field is preferred but not required Duties and and beverage service Manage inventory and stock levels of front of house supplies, such as menus, condiments