and production schedules. Collaborate with front-of-house staff to coordinate service timing and menu
production schedules.
departure
always a priority.
guests and housekeeping as to ensuring premises (front of house, tasting room, kitchen and bathroom) is clean
guests and housekeeping as to ensuring premises (front of house, tasting room, kitchen and bathroom) is clean
for a range of roles, from culinary staff to front-of-house and administrative teams. Training and Development
for a range of roles, from culinary staff to front-of-house and administrative teams. Training and Development
in the overall Day to Day Management of all Front of House areas Daily meeting with Heads of Department
arrival to departure Efficient assistance with front-of-house admin, including Guest billing and Lodge Stock