Ref: AH 415656 - Hotel Restaurant Supervisor (Republic of Ireland) Employer Description A 4 star hotel of Ireland seeks a well-experienced Restaurant Supervisor. You must ideally have experience in a similar closely with the other restaurant supervisor and also Duty Managers. Rostered to work 5 days with 2 days and costs controlled. Will report to Operations Manager and Executive Head Chef. Responsible for 4x F&B/Dining requirement is that each table is checked by the supervisor on duty at least once during their meal. To work
Large Butchery looking for Team Leader for Production Must have 5 years similar exp Must be a blockman Matric Food Safety
Large Butchery looking for Team Leader for Production Must have 5 years similar exp Must be a blockman Matric Food Safety
client is looking for an experienced Restaurant Manager to join their company Requirements Matric At least of Restaurant Manager Relevant qualification Own transport Job Duties Staff Management: Hiring, training guests to ensure a positive experience. Inventory Management: Ordering and maintaining inventory of food, monitoring costs and controlling waste. Financial Management: Managing budgets, tracking expenses, and analyzing
planning, organizing and coordinating events
· Managing household calendars, visits and schedules
· Further training with certification in Home / Villa Management / Butler / Hotel
Work experience and Skills: multitask
· Good judgment skills
· Good management skills
· Planning and organizing skills Excellent Communication skills
· Ability to manage a team
Job Types: Full-time, Permanent
General Manager - Gauteng The ideal candidate will have the requisite experience and competency to ensure business plan and budgets for exco and board approval. Manage procurement authorisations, deal with budget variances brand standards of service and quality. Management: Direct and manage the operational property and financial communication at all levels of the company. Oversee the management and compliance of SLAs. Customer Service: Monitor execute improvements in conjunction with the unit managers as required. Maintenance & Governance: Ensure
hospitality industry is looking for a Hospitality Manager for their Safari Lodge in West Mozambique Description Description The main purpose of the Hospitality Manager is to manage the lodge and thereby create a profound camp. It is the responsibility of the Hospitality Manager to monitor hospitality service, maintenance, gardening housekeeping standards within the lodge. The lodge manager is also responsible for ensuring that the morale second language would be preferable Excellent management ability and communication skills A hardworking
for a professional and experienced Safari Lodge Manager, who will be responsible for the day to day operations requirements, ▪ Manage the daily management reports, ▪ Responsible for the marketing and managing the website high standard and appearance of team and lodge, ▪ Manage the bookings and general reception duties, Attend personal requirements of guests, ▪ Coordinate and manage all administration for the lodge ▪ Ensure sufficient ▪ Work closely with the professional hunters, ▪ Manage the lodge staff, garden staff and chef, Recoginsed
Ref: AH 415656 - Hotel Restaurant Supervisor (Republic of Ireland) Employer Description A 4 star hotel of Ireland seeks a well-experienced Restaurant Supervisor. You must ideally have experience in a similar closely with the other restaurant supervisor and also Duty Managers. Rostered to work 5 days with 2 days and costs controlled. Will report to Operations Manager and Executive Head Chef. Responsible for 4x F&B/Dining requirement is that each table is checked by the supervisor on duty at least once during their meal. To work
PURPOSE Based in Midrand as a Restaurant Support Manager, you will play a vital role in providing guidance franchisee on issues that hinder the relationship managers and benchmarking teams work. Monitors and acts acts when approved product spec is not adhered to. Manage and implement the Company way of consequences and build/maintain a cost-effective restaurant. Review the brand audit report on scheduled visits, this includes measuring corrective actions for all deviations in the restaurant audit. Support franchisees in improving profitability