Responsibilities : Menu Planning and Development: Designing and planning menus that reflect the restaurant's seasonality, and ingredient availability in menu design. Kitchen Management: Overseeing the daily operations
performance of management and oversee training and designated certification
management of multiple restaurants within the designated area. Ensure adherence to high-quality standards
management of multiple restaurants within the designated area. Ensure adherence to high-quality standards
line with the food concept of the lodge.
- Designing of menu - follow and implement new food concept
areas are always kept clean and tidy, and style and design are not eroded
areas are always kept clean and tidy, and style and design are not eroded Effective financial management through
gardening, and maintenance in keeping with the design visual audits. - Effective daily administration
gardening, and maintenance in keeping with the design visual audits. - Effective daily administration
Manager to address variances and differences and design action plan/s, supply feedback on progress on plan/s manager to address variances and opportunities design action plan/s and supply feedback on progress on Manager to address variances and opportunities and design action plan/s, supply feedback on resolution to