turnover R80 R100 million
Permanent Salary: Market related plus benefits Duty Manager: Our client is seeking a detail-focused, professional professional, and approachable junior Duty Manager to join their team Wanting to make his mark in the industry developing management reports. Working very closely with and reporting to the lodge manager. Responsibilities and being productive during their working hours. Manage the staff rota and schedule, ensuring sufficient Follow health and safety guidelines at all times. Assist in preparing management reports pertaining
Permanent Salary: Market related plus benefits Duty Manager: Our client is seeking a detail-focused, professional professional, and approachable junior Duty Manager to join their team Wanting to make his mark in the industry developing management reports. Working very closely with and reporting to the lodge manager. Responsibilities and being productive during their working hours. Manage the staff rota and schedule, ensuring sufficient Follow health and safety guidelines at all times. Assist in preparing management reports pertaining
a Senior Food & Beverage / Cost Controller Manager to join their team in Louis Trichardt (Limpopo) Permanent Salary: Market Related Food & Beverage Manager / Cost Controller Our client is seeking an experienced insightful Food & Beverage Manager/ Cost controller to oversee cost management for our central store's operation you will report directly to the hotel operations manager and assist to analyse costs, assess vendor relationships Implementing and training of waiter staff, chefs and Duty managers. Supplier checks, quality of products. Wastage
a Senior Food & Beverage / Cost Controller Manager to join their team in Louis Trichardt (Limpopo) Permanent Salary: Market Related Food & Beverage Manager / Cost Controller Our client is seeking an experienced insightful Food & Beverage Manager/ Cost controller to oversee cost management for our central store's operation you will report directly to the hotel operations manager and assist to analyse costs, assess vendor relationships Implementing and training of waiter staff, chefs and Duty managers. Supplier checks, quality of products. Wastage