taste.
Management:
departments, such as housekeeping and engineering, to schedule maintenance and repairs without disrupting guest
all aspects of the kitchen, including staffing, scheduling, and training of kitchen personnel.
Experience To demonstrate and ensure all associates project a positive attitude to customers by serving customers all expenses to prevent over expenditure, i.e. scheduling, overtime, auction costs, stationery, electricity the effective management of TK records, i.e. schedules, leave types, clockings and audit trails etc.