Train, coach, and mentor restaurant managers and staff to uphold high standards of performance, customer and professional development opportunities for staff. Requirements: Bachelor's degree in Business Administration
budget
Supervise and coordinate the activities of kitchen staff Provide guidance, training, and mentorship to cooks quality control Conduct training sessions for kitchen staff on cooking techniques, safety procedures, and sanitation
Supervise and coordinate the activities of kitchen staff Provide guidance, training, and mentorship to cooks quality control Conduct training sessions for kitchen staff on cooking techniques, safety procedures, and sanitation
reception (including all reception and concierge staff and operations, leisure, human resources, accounts
and inventory control
history and good references. Must be skilled in staff management / training, stock management, opening
maintaining the spirit and positive attitude of staff.
4.Responsible for the knowledge and implementation
experience, leading a team of dedicated concierge staff to deliver exceptional service and unforgettable
ession planning, people planning, and benching staff for senior positions
Requirements: