actively manage key business indicators, risk factors plus explore new business opportunities. Ensure quality products, backed up with delivery service excellence Service the growers via optimisation of their with a cost effective and efficient value adding service. Create a working environment for the up to a1000 group executives and outside service providers in the development of business strategy and plans that will the short and long-term macro / micro issues of business, operations (production/ supply chain) and human
hospitality environment.
KEY OUTPUTS:
Service and Kitchen Management
successfully implemented within the North farming business divisions. A. Recruitment, Onboarding and Orientation Training Coordination of training programs and service providers to enhance employee skills and knowledge Strategic development of training plans within business division D. Compliance Develop, implement, and
delivering high-quality food and exceptional customer service.
delivering high-quality food and exceptional customer service. Solid organizational and time-management skills and holidays as required by the demands of the business. Creative flair and a passion for culinary innovation
qualification (Degree/Diploma) in Agriculture, Business Management or related
e Anchor:
essential
guests at meal times and check smooth running of service from the kitchen and butler