seeking to employ a dynamic and experienced Executive Chef / Operations Manager to join their small team and
Trainer required for a Restaurant Group KZN Responsibilities: Develop training materials, manuals, and
Trainer required for a Restaurant Group in Johannesburg Responsibilities: Develop training materials
Area Restaurant Manager – Western Cape Salary: R45,000 basic highly negotiable Our client is a leading excellence, they are seeking an experienced Area Restaurant Manager to join their team of hand-picked senior management of more than 3 restaurants. 5 years' experience as a Restaurant General Manager (GM) within Responsibilities: Oversee the management of multiple restaurants within the designated area. Ensure adherence standards and consistency across all restaurants. Lead and mentor restaurant management teams to achieve operational
Restaurant General Manager - Exclusive Dining Atlantic Seaboard Leading luxury brand is looking for an an experienced Restaurant General Manager to join their group of hand-picked senior managers. This opportunity further studies highly advantageous 5 years senior restaurant management experience in a 4 / 5 establishment
seeking to add a Junior Sales Representative/ Restaurant Consultant to their PE based team. An exciting occasional evenings or weekends. Previous Hospitality/Restaurant Experience is essential. Responsibilities, but
Period and quarterly store audit routine Regular Restaurant visits Area manager success routine Daily store
Manager success routine Daily stock audits Regular restaurant visits Store audit routine Manage local store
Provides feedback on operations to Group Executive Chef on initiatives, performance, concerns, etc. Liaise School / Culinary Diploma Registration with the SA Chefs Association 9 - 10 years in the culinary industry
vacancy for a Demi Chef de Partie to join their team. JOB DESCRIPTION: As a Demi Chef de Partie you are & RESPONSIBILITIES: Support the Chef de Partie or Sous Chef in the daily operation and work Work Work according to the menu specifications by the Chef de Partie Always keep work area in hygienic condition Adhering to correct hygiene principles Assist with food stock counts Assist with OE stock counts Strong leadership