Regularly attend and participate in the required training modules. Always maintain a positive, friendly Assist from time to time in additional general operational work, as required. To qualify, you must have:
HOTELS
incumbent that must have strong sales management and operational skills with experience working across running operationally Handle escalated customer complaints Handle suppliers where necessary Manage the local by the Managers Build and align and develop team according to company goals Attend Operations meetings communicate with managers Period and quarterly store audit routine Regular Restaurant visits Area manager success feedback to managers High visibility leadership and management Sales/ marketing and time management Drive customer
incumbent that must have strong sales management and operational skills with experience working across running operationally Handle escalated customer complaints Handle suppliers where necessary Manage the local by the Managers Build and align and develop team according to company goals Attend Operations meetings communicate with managers Period and quarterly store audit routine Regular Restaurant visits Area manager success feedback to managers High visibility leadership and management Sales/ marketing and time management Drive customer
Responsibilities: Report to lodge manager and assistant lodge manager Ensure ultimate guest relations in personal attention levels are maintained Management and training of the lodge staff in line with the company and design are not eroded Effective financial management through the administration of orders and effective hotel or a world-class lodge, as an assistant manager High standards of service excellence and a passion Awareness of dietaries and allergies Excellent management ability and communication skills A clear understanding
Village N Life is a leading Tourism and Hospitality Management Company based in the beautiful Camps Bay.
If Requirements:
exceptional leadership skills, be a mentor and be able to train the junior kitchen staff
development and seasonal offerings.
Hygiene standards set for the Lodge Responsible for training chefs & implementing kitchen standards Correct storerooms, fridges and deepfreezes Left-over management All food going out to guests at any time to be by chef Minimal traffic through kitchen Rain management plan in place Canteen organized Good interaction
external)Internal: Operations, Production Manager Chefs, Procurement, General Managers at the CSC.
< budget responsibilityNo direct employee management
Main Accountabilities: