responsible for ensuring overall HR coordination, development and implementation of the human resources strategy divisions. A. Recruitment, Onboarding and Orientation Develop and review effective recruitment strategies - standard Talent Management Strategic Development of Key Performance Indicator system Develop and support the implementation recognize achievements Providing training and development opportunities for HR professionals to enhance talent for critical roles within the organization C. Training Coordination of training programs and service
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Assist the Head Chef in menu planning, recipe development, and food costing to ensure profitability and productivity. Collaborate with the Head Chef to develop daily specials, seasonal menus, and themed events inventory management, food cost analysis, and reporting, to support the efficient operation of the kitchen to contribute ideas and collaborate on menu development. Proficiency in kitchen equipment operation and
production
of housekeeping supplies and amenities.
and guest feedback.
be familiar with budgets of the spa, monthly reports, all stock and expenditures
and deliveries
replacements, and inspections.
production strategy of the company through the development of applicable systems and use of existing knowledge in close collaboration with management.