departments, such as housekeeping and engineering, to schedule maintenance and repairs without disrupting guest bending, lifting, and climbing.
all aspects of the kitchen, including staffing, scheduling, and training of kitchen personnel.
Management:
Stock control & management MUST HAVE a valid driver's license and own reliable vehicle Hospitality Diploma
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.