Group in Tzaneen Responsibilities: Develop training materials, manuals, and resources that align with company brand standards. Conduct engaging and interactive training sessions for new hires and existing employees with store managers and supervisors to identify training needs and develop targeted solutions to address regulations, and best practices to continuously enhance training programs and ensure compliance. Foster a positive experience in the fast food industry, preferably in a training or supervisory role. Strong understanding of HACCP
Group in Tzaneen Responsibilities: Develop training materials, manuals, and resources that align with company brand standards. Conduct engaging and interactive training sessions for new hires and existing employees with store managers and supervisors to identify training needs and develop targeted solutions to address regulations, and best practices to continuously enhance training programs and ensure compliance. Foster a positive experience in the fast food industry, preferably in a training or supervisory role. Strong understanding of HACCP
standards, and operational procedures to maintain a secure and compliant working environment. Lead and motivate technicians, and support staff. Provide guidance, training, and performance feedback to enhance team productivity resources, including manpower, equipment, and materials, to meet production goals and budgetary constraints
the lodge including, amongst others,cleaning materials, beverage and food stocks.
procedure. Stock Loss To ensure adherence to all security and risk measures as per compliance standards recounts etc. To m aintain a disciplined control on security in order to minimise shrinkage and damage to goods skills. To ensure that all associates are regularly trained in order to achieve the required standard. To coach areas. To ensure that the individual development training pack (IDTP) is completed for his/her team and ceiling, air-conditioning, fixtures, stockrooms, security systems etc. To acknowledge and action the Store
racks, and implementing signage or promotional materials. Inventory Management: Monitor inventory levels merchandising initiatives. This may involve conducting training sessions or providing product knowledge support
the kitchen, including staffing, scheduling, and training of kitchen personnel.
food presentation and taste.