Tickets and Refunds Ensure that all fees are correctly charged at time of ticketing including invoicing and referral bookings Ensuring all vouchers are correctly issued and emailed to the client and supplier
guests to obtain feedback on product quality and service levels.
Lodge and brand are taken to the next level of service standards. Overall responsibility for budget creation relations, leave and medical funds are managed correctly. Work with Executive Chef to ensure menu and food departments, Hospitality Manager to ensure the Lodge and service standards are always maintained, ensure costs and general staff and ensure all staff are wearing correct uniform at all times. Attend management meetings
and our commitment to delivering exceptional service to everyone we engage with is unwavering. Your complexities. You will ensure that all fees are correctly charged at the time of ticketing, including invoicing client-centric mentality, provide consistent VIP service, and demonstrate personal accountability for client
and our commitment to delivering exceptional service to everyone we engage with is unwavering. Your complexities. You will ensure that all fees are correctly charged at the time of ticketing, including invoicing client-centric mentality, provide consistent VIP service, and demonstrate personal accountability for client
have been completed and submitted timeously and correctly
<
Description
Revenue Management:
Ensure correct billing instructions are put in place for front
Managing individual reservations by: Ensuring correct guest profiles are build and maintained.
That
chemicals that are used and stored are safe and used correctly.
rotation system and verifies all food products are correctly dated and organized for quality assurance; Keeps checked for quality, quantity, presentation and correct temperature. Culinary Diploma; Preferably /- 4
rotation system and verifies all food products are correctly dated and organized for quality assurance; Keeps checked for quality, quantity, presentation and correct temperature. Culinary Diploma; Preferably /- 4