Unit's F&B deliverables Facilitate the project management and achievement of milestones of Culinary team's Stakeholders internally at a unit and Group level Manage and allocate people and operational resources Align monthly on food safety and hygiene; and cost of sales across culinary operations Culinary Governance & safety and hygiene inspections Drive a waste management culture and ensure all staff are trained Participate departmental communication ensuring employee and management interaction Measure and develop strategies to
for cooking
Ireland (Cork) in 2023 and will be on the ground to assist and facilitate the recruitment and onboarding process
ng hospitality background, with the ability to assist in other departments like Food and Beverage and
Ireland (Cork) in 2023 and will be on the ground to assist and facilitate the recruitment and onboarding process
healthy and strong – operator will be required to assist with set up and breakdown of booth when required
Operations Team. Project revenue and costs are managed in accordance with budget, so that GP is achieved quarterly Feedback is provided to the Project Manager as stipulated All work is carried out in an organised referred to a relevant member of supervision/management Appearance is in accordance with standards Appropriate finishing methods and garnishes are selected Assistance is provided to new and existing colleagues and
Operations Team. Project revenue and costs are managed in accordance with budget, so that GP is achieved quarterly Feedback is provided to the Project Manager as stipulated All work is carried out in an organised referred to a relevant member of supervision/management Appearance is in accordance with standards Appropriate finishing methods and garnishes are selected Assistance is provided to new and existing colleagues and
are balanced and cashier reports are completed. Assisting guests when necessary. Ensure that wake-up calls
SKILLS