Responsible for all food orders, storerooms, fridges and deepfreezes Left-over management All food going out
to ensure open line of communication
Ensure all daily administration is up to date by end of shift
all times
Ensure staff follow standard operating
basis to ensure open line of communication Ensure all daily administration is up to date by end of shift staff comply with health and safety standards at all times Ensure staff follow standard operating procedures
capabilities
sales forecasts. Responsible or effectively handling all contracts pertaining to inventory and agreed-upon of wine to all bottle and bulk SKUs for the weekly wine planning.
food safety and sanitation guidelines, ensuring all ingredients are fresh and stored properly to avoid staying current with trends in sushi cuisine. Ensure all sushi-making equipment is clean, maintained, and Disclaimer: Equal opportunity: All backgrounds are welcomed, with no bias. All are considered based on requirements food safety and sanitation guidelines, ensuring all ingredients are fresh and stored properly to avoid staying current with trends in sushi cuisine. Ensure all sushi-making equipment is clean, maintained, and
food safety and sanitation guidelines, ensuring all ingredients are fresh and stored properly to avoid staying current with trends in sushi cuisine. Ensure all sushi-making equipment is clean, maintained, and Disclaimer: Equal opportunity: All backgrounds are welcomed, with no bias. All are considered based on requirements food safety and sanitation guidelines, ensuring all ingredients are fresh and stored properly to avoid staying current with trends in sushi cuisine. Ensure all sushi-making equipment is clean, maintained, and
collecting payments on time Remaining under budget with all costs Managing events and addressing potential problems
ensure that all booking enquiries are dealt with timely and accurately, as well as that all member-specific and attempt to upsell these to guests. Creating all bookings according to the procedures in Opera, linking
seeing it through to its solution. · ensuring that all 1:1s and appraisals are completed timeously in accordance application and coaching, making them available for all appropriate training opportunities and holding the Hotel’s Code of Conduct with the aim of exhausting all opportunities to correct and support staff before short-notice or inspected by guests · spot-checking 60% of all arrival rooms on a daily basis ensuring that they cleaned in accordance with RCH standards including all VIP arrival rooms. · performing a daily walk-about