energetic / able to handle pressure / able to work is a very busy restaurant : 400 seat functions / events , Private parties Must have strong character and be open and honest and trustworthy Daily / Weekly counts for top-up orders Daily counts to minimise losses and track breakages BAR operations O
This position needs someone who is quick on their feet, dynamic, has drive and is full of energy. Restaurant Manager with running a very busy 350 seater restaurant. Supervise staff - bar, FOH staff Liaise with kitchen staff to make sure customers are happy Make sure all Covid protocals are adhere to
This position needs someone who is quick on their feet, dynamic, has drive and is full of energy. Restaurant Manager with running a very busy 350 seater restaurant. Supervise staff - bar, FOH staff Liaise with kitchen staff to make sure customers are happy Make sure all Covid protocals are adhere to
focused on the Restaurant Reservations but the Guest House and Boutique forms part of the scope of work. Restaurant sufficient by placing orders with suppliers. Guest House Liasing with Events Department and Perfect Hideaways and other supplies when needed. Preparation of house before arrival and doing checks upon departure of
focused on the Restaurant Reservations but the Guest House and Boutique forms part of the scope of work. Restaurant sufficient by placing orders with suppliers. Guest House Liasing with Events Department and Perfect Hideaways and other supplies when needed. Preparation of house before arrival and doing checks upon departure of
focused on the Restaurant Reservations but the Guest House and Boutique forms part of the scope of work. Restaurant sufficient by placing orders with suppliers. Guest House Liasing with Events Department and Perfect Hideaways and other supplies when needed. Preparation of house before arrival and doing checks upon departure of
conceptualizing, planning and execution of in-house events Liaising with FOH and Kitchen management
conceptualizing, planning and execution of in-house events Liaising with FOH and Kitchen management