creation and management CAPEX structuring and planning responsibility Overall Day to Day Management of Manager and Heads of Department to discuss the daily plan, including arrivals, departures, maintenance, food the plan is implemented and managed throughout the year Create annual and monthly training plans for lodges where possible Maintain the skills development plan Overall responsibility for all human resources in monitored Structure and equipment – assessing, planning, budgeting and repairing all buildings and equipment
good references need to apply. Experience in menu planning and food development essential. Strong cooking
good references need to apply. Experience in menu planning and food development essential. Strong cooking
good references need to apply. Experience in menu planning and food development essential. Strong cooking
good references need to apply. Experience in menu planning and food development essential. Strong cooking
good references need to apply. Experience in menu planning and food development essential. Strong cooking
Develop guest and market intelligence and use the plan to execute the activities of the hotel such as pricing functions to develop strategy, objectives and action plans to ensure the hotels efficient and profitable operations
Minimal traffic through kitchen Rain management plan in place Canteen organized Good interaction with
to all bottle and bulk SKUs for the weekly wine planning. Ensure that all products get meet client expectation off-site stock takes. Regularly update the Buying Plan with volumes per producer, pricing, and average
to all bottle and bulk SKUs for the weekly wine planning. Ensure that all products get meet client expectation off-site stock takes. Regularly update the Buying Plan with volumes per producer, pricing, and average