experience in Managing a fully operational F&B department in a 4- or 5-star Hotel/Lodge environment with & Beverage Department as a business unit.
with other lodge departments to ensure seamless guest experiences.
staffing and employee engagement, CAPEX, compliance, health & safety, control and reporting. Ensures world-class and propose the annual Hotel budget. Monitor department attendance and leave balances. In-depth knowledge MS office, including e-mail and internet. Valid driver's licence Fully vaccinated
staffing and employee engagement, CAPEX, compliance, health & safety, control and reporting. Ensures world-class and propose the annual Hotel budget. Monitor department attendance and leave balances. In-depth knowledge MS office, including e-mail and internet. Valid driver's licence Fully vaccinated
adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring 5-star Lodge/Hotel - Hold a current food handler health card or HACCP/Food Safety certificate Competencies in a team and under high levels of pressure - Driver's license preferable - Good knowledge of F&B
adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring 5-star Lodge/Hotel - Hold a current food handler health card or HACCP/Food Safety certificate Competencies in a team and under high levels of pressure - Driver's license preferable - Good knowledge of F&B
experience in Managing a fully operational F&B department in a 4- or 5-star Hotel/Lodge environment with
& Beverage Department as a business unit.
Staff Training
Valid RSA Drivers licence
Valid
inspire others Hands on approach to management of department
Adherence to all company practices
and support to the support managers and all departments. Overall responsibility for the effective Management including the front deck and all the back of house departments, staff quarters and community surroundings. Daily Daily meeting with the Heads of Department to discuss daily plan, including guest arrivals, departures Create strategy for guest delight, staff welfare, health and safety and training. Ensure the plan is implemented Create Annual and monthly training plan for all departments and structure external training and exchanges
culinary team.