all entities, monthly management reporting and various other functions as and when required.
Must have managed a team of 15 + staff
Good understanding of IT systems
Knowledge
professionalism Collaborate effectively with kitchen staff to ensure seamless service Comply with all health and dynamic work environment Flexibility to work various shifts, including weekends and public holidays
professionalism Collaborate effectively with kitchen staff to ensure seamless service Comply with all health and dynamic work environment Flexibility to work various shifts, including weekends and public holidays
Supervision: Provide effective leadership to kitchen staff, including cooks and any other culinary assistants practices to minimize waste and ensure freshness. Train staff on proper food handling, labeling, and storage procedures requests or complaints. Collaborate with service staff to communicate menu changes, dish availability, diploma or degree preferred. Solid understanding of various cooking methods, ingredients, equipment, and procedures
providing detailed information on menus, multi-tasking various front-of-the-house duties and collecting the bill able to effectively communicate with our Kitchen Staff to make sure orders are accurate and delivered promptly beverages. Communicate order details to the Kitchen Staff. Serve food and drink orders. Check dishes and kitchenware silverware to kitchen for cleaning. Meet with restaurant staff to review daily specials, changes on the menu and
industry especially in dealing with guests and staff Previous experience in running a five-star operation Good interpersonal skills and communication with staff and guests Attention to detail Diligence and self-motivation ability to lead and develop a department and lodge staff members Demonstrated knowledge of basic economics Excel and skills in Access General knowledge of various employment laws and practices and employee relations requests, bush banqueting, etc. Create a strategy for staff welfare, health and safety and training. Ensure
the management of staff processes around rostering and scheduling of pooled staff; control and authorisation Facilitate the ongoing accounts management of pooled staff for business unit operations Build relationships in the scheduling of staff with correct fit for outlet requirements Compile staff workforce plans and these are signed off by relevant management Analyse staff productivities and costs for business units, highlighting areas of improvement are addressed to maximise staff flexibility Provide employee training and coaching
the management of staff processes around rostering and scheduling of pooled staff; control and authorisation Facilitate the ongoing accounts management of pooled staff for business unit operations Build relationships in the scheduling of staff with correct fit for outlet requirements Compile staff workforce plans and these are signed off by relevant management Analyse staff productivities and costs for business units, highlighting areas of improvement are addressed to maximise staff flexibility Provide employee training and coaching
awareness, understanding and the same culture with all staff members; Complying to food hygiene policies and busy times when required; filling in for absent staff as needed; Report directly to management on any relevant kitchen experience. Understanding of various cooking methods, ingredients, equipment and procedures
awareness, understanding and the same culture with all staff members; Complying to food hygiene policies and busy times when required; filling in for absent staff as needed; Report directly to management on any relevant kitchen experience. Understanding of various cooking methods, ingredients, equipment and procedures