about special items for the day and menu changes if any, answer questions about menu items and make recommendations section before and during service; Reporting of any maintenance issues to management immediately; Following prescribed manner; To demonstrate and help maintain high levels of service that consistently exceeds the expectations customers; Understanding and following the required high level of consistency on all products and processes (production procedures; Flexibility and willingness to assist at any station at busy times when required; filling in for
about special items for the day and menu changes if any, answer questions about menu items and make recommendations section before and during service; Reporting of any maintenance issues to management immediately; Following prescribed manner; To demonstrate and help maintain high levels of service that consistently exceeds the expectations customers; Understanding and following the required high level of consistency on all products and processes (production procedures; Flexibility and willingness to assist at any station at busy times when required; filling in for
staff on the floor, addressing and de-escalating any issues that arise during working hours, ensuring Oversee the team on the shop floor, and set out any duties or specific tasks to be completed during the adequate cover remains. • Assist team members with any problems or difficulties they may have, including to. • Ensure the highest level of customer service for customers. • Book any training required for team or above. • 3 years' experience in a supervisory-level role or management role. • 5 years' experience in
staff on the floor, addressing and de-escalating any issues that arise during working hours, ensuring Oversee the team on the shop floor, and set out any duties or specific tasks to be completed during the adequate cover remains. • Assist team members with any problems or difficulties they may have, including to. • Ensure the highest level of customer service for customers. • Book any training required for team or above. • 3 years' experience in a supervisory-level role or management role. • 5 years' experience in
leadership to kitchen staff, including cooks and any other culinary assistants. Train and develop team reporting malfunctions or maintenance needs. Address any potential or actual issues related to food safety Inventory Management and Cost Control: Manage inventory levels of food and supplies to minimize waste and ensure to ensure a positive dining experience and handle any special requests or complaints. Collaborate with
sanitation standards Work with management to address any compliance issues promptly Recipe Standardisation Development Inventory Management Manage inventory levels and keep track of stock rotation to minimize stock inspections and report on any repairs or replacements required General Assisting with any other reasonable kitchen
sanitation standards Work with management to address any compliance issues promptly Recipe Standardisation Development Inventory Management Manage inventory levels and keep track of stock rotation to minimize stock inspections and report on any repairs or replacements required General Assisting with any other reasonable kitchen
with relevant stakeholders, and focusing on high levels of operational compliance in line with regulations requirements (F&B and hospitality) within service level agreement timelines, budgets, and quality standards productivities Monitor Kronos exceptions, and highlight any anomalies, ensuring these are signed off by relevant competencies to meet outlet requirements, ensuring any areas of improvement are addressed to maximise staff audit and management of costs, policies and service levels linked to specific hospitality projects, including
with relevant stakeholders, and focusing on high levels of operational compliance in line with regulations requirements (F&B and hospitality) within service level agreement timelines, budgets, and quality standards productivities Monitor Kronos exceptions, and highlight any anomalies, ensuring these are signed off by relevant competencies to meet outlet requirements, ensuring any areas of improvement are addressed to maximise staff audit and management of costs, policies and service levels linked to specific hospitality projects, including
refrigerated delivery vehicles, we truly cater to any type of customer. From households, hunters, and restaurants prices as needed, etc. Stock management: stock levels, FIFO, capturing, GP's, updating of system, etc Minimizing returns, reworks and waste at store level, loss prevention procedures implementation. Understanding driver's license Excellent communication skills High level of attention to detail Fast-paced environment Driven