PE000936-M -1 Our client is seeking an Assistant General Manager (F&B) to join their team. Requirements: Requirements: Grade 12. National Diploma Hospitality Management/C&G Diploma/Equivalent. Computer literacy Microsoft Office. Must have held a Junior Assistant General Manager position for at least 2 years Responsibilities: Responsibilities: Putting the guest experience first Manages the successful operation of the restaurant/s, bar/s when on duty management shifts, in conjunction or in liaison with the Assistant General Manager (Rooms focus)
ASSISTANT SPA MANAGER & IN-HOUSE TRAINER
STELLENBOSCH (Cape Winelands)
off REPORT TO: Spa Manager / HOD PACKAGE POTENTIAL & COMPANY
professionally presentable QUALI
qualifications in either Spa / Beauty / Cosmetology / Spa Management
2-3 yrs experience in reservations, revenue management in a hotel environment
Our client is looking for a Laundry Assistant. Duties include: Provide quality laundry service. Maintain personal hygiene and appearance The post Laundry Assistant appeared first on freerecruit.co.za .
A local restaurant is looking for a kitchen assistant. Requirements: Be responsible for the cleanliness food hygiene and cleanliness The post Kitchen Assistant appeared first on freerecruit.co.za .
Our client is looking for a Laundry Assistant. Duties include: Provide quality laundry service. Maintain personal hygiene and appearance The post Laundry Assistant appeared first on freerecruit.co.za .
Our client is looking for a Laundry Assistant. Duties include: Provide quality laundry service. Maintain personal hygiene and appearance The post Laundry Assistant appeared first on freerecruit.co.za .
A local restaurant is looking for a kitchen assistant. Requirements: Be responsible for the cleanliness food hygiene and cleanliness The post Kitchen Assistant appeared first on freerecruit.co.za .
Description Manage day-to-day operations of the restaurant, including opening and closing procedures procedures, staff scheduling, and shift management. Supervise and coordinate activities of restaurant staff, including Maintain inventory levels, order supplies, and manage food and beverage costs to optimize profitability measures, such as portion control, inventory management, and labor optimization, to maximize profitability culture of excellence among staff and customers. Manage the till and point of sale when necessary as well