ng and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives restaurant related to:
- Louis Trichardt Responsibilities Efficiently provide excellent guest service. Ensure that the facility fifteen minutes before the posted opening time. Control costs: food, labor, and other expenses. Be on the and uniform standards. Train and develop all staff members supervised. Provide ongoing feedback to all
- Louis Trichardt Responsibilities Efficiently provide excellent guest service. Ensure that the facility fifteen minutes before the posted opening time. Control costs: food, labor, and other expenses. Be on the and uniform standards. Train and develop all staff members supervised. Provide ongoing feedback to all
Management: Monitor inventory levels and replenish stock as needed to ensure products are adequately available initiatives. This may involve conducting training sessions or providing product knowledge support to store
and expertise.
enthusiasm and expertise. Conduct test drives to provide customers with a firsthand experience. Demonstrate record and contactable references. Must be able to provide 6 months payslips / commission sheets. Grade 12