Restaurant environment essential. Must be able to coordinate and manage complete kitchen operation. Main duties preparation and food quality control. Will be responsible for kitchen control systems and stock management
F&B outlets by carefully planning, controlling and the coordinating of all relevant facets of agreed operational members.
tasks, reservations, function coordination, activity coordination, stock control, and daily financial management
admin, including Guest billing and Lodge Stock controls, procurement, and
minimize waste and maintain cost control.
Quality Control: Monitor food and beverage transactions.
Event Coordination: Assist in coordinating and overseeing special events kitchen staff, leadership, and other departments to coordinate service flow, address issues promptly, and work staff, ensuring high-quality customer service, controlling costs, maintaining inventory levels, and upholding
shifts with the General Manager. Assist with Stock Control/Stock Takes/Cash Ups/Management of service and service within a busy restaurant. Experience at coordinating Uber eats, etc. Stock Take skills.
Benefof restaurant financials Experience with stock control, stock count and resolving of stock discrepancies dealing with guests during peak meal times. To control and manage the operating equipment store; including in line with business levels while actively controlling labour costs. To manage operating costs in accordance with budgetary requirements. COSTING IS KEY To coordinate the training within the department. The post
Administration skills. Great Telephone Manner. Strong Coordination and organizational skills required. Well experienced
Preparation of room collateral for new guests
b. Coordination of guest experience and activities with guides
b. Administration and control of all room and Housekeeping stock
Marketing
involve managing cleaning schedules, inventory control for cleaning supplies, and implementing cleaning private dining experiences, or special events. Coordinating these services with external vendors or in-house administrative duties such as managing reservations, coordinating guest arrivals and departures, maintaining guest
Banqueting & Conference Manager responsible for coordinating events, managing staff, and ensuring customer trade shows, meetings and banquet functions and coordinate with various departments to ensure that everything Manager are also responsible for managing budgets, controlling Beverage and Operation Equipment stock, and ensuring and agreed costs not exceeded through effective control systems Responsible for management of all staff in the C&B department Responsible for daily control of all operating equipment, beverage stocks, linen