the smooth operation of their vibrant restaurant. Restaurant Leadership & Operations Leadership Motivate Restaurant Operations Front of House Oversee all aspects of the front-of-house operation, including greeting greeting and seating guests, overseeing the dining room, managing reservations, and ensuring a clean and House Oversee all aspects of the back-of-house operation, including managing inventory, creating ordering cost-saving measures to maximize profitability and control operational costs. Oversee cash flow and ensure sufficient
and courteous manner. Providing information about room availability, rates, and hotel amenities. Processing additional information, as needed. Assisting in managing room inventory and maximizing occupancy rates. Adhering
and courteous manner. Providing information about room availability, rates, and hotel amenities. Processing additional information, as needed. Assisting in managing room inventory and maximizing occupancy rates. Adhering
closely with the General Manager to oversee daily operations, ensure high standards of guest satisfaction
Responsibilities:
housekeeping and maintenance teams to ensure guest rooms are prepared to the highest standards. Uphold hotel prioritizing tasks effectively. Knowledge of hotel operations and procedures, including check-in/check-out
housekeeping and maintenance teams to ensure guest rooms are prepared to the highest standards. Uphold hotel prioritizing tasks effectively. Knowledge of hotel operations and procedures, including check-in/check-out
R esponsible for budgets, statements, quality control, staffing, training, work assignments and time enforcing policies regarding workplace safety, security, and hygiene procedures. Training new employees
R esponsible for budgets, statements, quality control, staffing, training, work assignments and time enforcing policies regarding workplace safety, security, and hygiene procedures. Training new employees
Operations Manager: Food and Beverage - Gauteng Main Duties: (Main Job Objectives) OPERATIONS • DEVELOPMENT demands of the Food a Beverage Department. • OPERATIONS – Remain responsible for planning, coordinating areas, including dinner, breakfast, functions and room service. • EFFECTIVENESS & EFFICIENCY – Critical SKILLS: Proven experience leading and influencing operations in both restaurant and function environments satisfaction and experience. Proven ability to run operations with ownership and accountability. Ability to
presentation and standards across the kitchen operations with the aim of maximising the revenue potential and Group level Manage and allocate people and operational resources Align strategies with EE, SD and procurement and hygiene; and cost of sales across culinary operations Culinary Governance & Standards Oversee Kitchen unit level Integrates Group standards into Unit Operations Align practices with new legislative compliance safety and the environment Implement sufficient control measures (including systems and processes) &