operations and exceptional service delivery.
candidate with 8 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
candidate with 8 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
candidate with 8 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
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
stock taking, menu planning, quality control, and service standards.
of hotel operations to ensure exceptional guest service and efficient management of daily activities at procedures to ensure efficient flow of all hotel services and departments (front desk, housekeeping, restaurants areas of concern. Ensure that high-quality guest services are provided by all departments, meeting or exceeding opportunities for cost-saving measures while maintaining service quality. Responsible for maximizing revenue and opportunities for cost savings without compromising service quality Staff Training and Development: Identify
of hotel operations to ensure exceptional guest service and efficient management of daily activities at procedures to ensure efficient flow of all hotel services and departments (front desk, housekeeping, restaurants areas of concern. Ensure that high-quality guest services are provided by all departments, meeting or exceeding opportunities for cost-saving measures while maintaining service quality. Responsible for maximizing revenue and opportunities for cost savings without compromising service quality Staff Training and Development: Identify
all Front of House activities, including Guest Service, Reservations and dining Room operations. Minimum all front of house activities, including guest services, reservations, and dining room operations Train of house staff, ensuring exceptional customer service standards are met at all times Develop and implement ensure smooth coordination of food and beverage service Manage inventory and stock levels of front of house
displays, food, and drink service sequence as well as the overall standards of service in the C&B department positively changing staff behaviour, delivery of service standards, ensuring guest satisfaction Apply a committed Constantly work on the floor during service times to test guest feedback, coach staff and remedy