Relationship building – Building relationships with staff, guests, Governmental entities, the community, the front deck and all the back of house departments, staff quarters and community surroundings. Daily meeting the day etc. Create strategy for guest delight, staff welfare, health and safety and training. Ensure uniform issues and orders for all general staff and ensure all staff are wearing correct uniform at all times stories regularly Manage Staff Delight activities, including activities and staff swaps. Participate in
customer expectations
ervision of Staff:
daily kitchen activities, including overseeing staff, menu preparation and ensuring food quality and lead the kitchen staff in chef’s absence
Provide strong leadership and guidance to all lodge staff, fostering a positive and cohesive team environment
in a 4- or 5-star Hotel/Lodge environment with a staff complement of at least 30
appearance and uniform standards. Train and develop all staff members supervised. Provide ongoing feedback to all aspects of the operation. Direct and assist staff members in maintaining high standards of food presentation specifications. Ensure the staff is following established service standards. Motivate staff members to maximize
appearance and uniform standards. Train and develop all staff members supervised. Provide ongoing feedback to all aspects of the operation. Direct and assist staff members in maintaining high standards of food presentation specifications. Ensure the staff is following established service standards. Motivate staff members to maximize
appearance and uniform standards. Train and develop all staff members supervised. Provide ongoing feedback to all aspects of the operation. Direct and assist staff members in maintaining high standards of food presentation specifications. Ensure the staff is following established service standards. Motivate staff members to maximize
appearance and uniform standards. Train and develop all staff members supervised. Provide ongoing feedback to all aspects of the operation. Direct and assist staff members in maintaining high standards of food presentation specifications. Ensure the staff is following established service standards. Motivate staff members to maximize