through breakage, waste, theft and incorrect orders; Assist management in taking bar stock; Check the coffee
organization, staff ability and training opportunities; Assists the Head Chef with menu creation; Monitor and maintain
room and Housekeeping stock
Marketing
a. Assist the Lodge Manager with representation of the Lodge
daily, weekly and monthly stock check
breakage, waste, theft and incorrect orders;
including sous chefs, line cooks, and kitchen assistants.
menu and theme.
ng hospitality background, with the ability to assist in other departments like Food and Beverage and
breakage, waste, theft and incorrect orders
healthy and strong – operator will be required to assist with set up and breakdown of booth when required