external)Internal: Operations, Production Manager Chefs, Procurement, General Managers at the CSC.
External: budget responsibility
No direct employee management
Main Accountabilities:
Park
The main role of the Head Guide is to manage daily duties and manage the departmental teams; and to provide planning and implementing Strategic Management Plans.
to meet the following criteria: Com Business Management or Business-related tertiary qualification 5 Office literate Good financial acumen and staff management experience The successful applicant would be security is at maximum level Evaluate performance of management and oversee training and designated certification and ensure achievement of clear restaurant goals Manage controllable and variable expenses Period business
to meet the following criteria: Com Business Management or Business-related tertiary qualification 5 Office literate Good financial acumen and staff management experience The successful applicant would be security is at maximum level Evaluate performance of management and oversee training and designated certification and ensure achievement of clear restaurant goals Manage controllable and variable expenses Period business
Department: Housekeeping · Reporting to: Rooms Divisions Manager · Location: The Twelve Apostles Hotel Premises Required: · Grade 12 (NQF 4) · 5 years housekeeping management experience. · Other rooms division experience Experience with a Property Management System · Experience with a Stock Management System · Computer literate Required: · Grade 12 (NQF 4) · 5 years housekeeping management experience. · Other rooms division experience Experience with a Property Management System · Experience with a Stock Management System · Computer literate
string willed individual.
They will need to manage a large staff compliment and very big and busy
exceptional knowledge and skill in planning and managing kitchen stocks accordingly. You will be expected on a computer and standard software used to best manage food and beverage services.
management
As a head chef, you will be responsible for the management of your Understanding of budgeting, cost control, and inventory management.
EXPERIENCE management experience
lodge's banking, petty cash, data capturing, manage and oversee housekeeping, food and housekeeping overseeing the kitchen
individuals with 4 years relevant chef and kitchen management experience. Experience in al a carte food delivery hygiene and food costing essential. Must be able to manage a kitchen brigade. Only experienced candidates
rosters and payroll. Efficiencies in stock control management and overseeing to drive revenue. Bookkeeping Must be able to do FOH duties. Must be able to manage a team.
BenefitsN/A