standards across the kitchen operations with the aim of maximising the revenue potential of culinary products kitchen Communicate with all relevant Stakeholders internally at a unit and Group level Manage and allocate Participate in operating equipment counts Work with internal stakeholders (F&B, maintenance, finance, HR standards and operating procedures are communicated to internal and external service providers as per SLA 3-Year
standards across the kitchen operations with the aim of maximising the revenue potential of culinary products kitchen Communicate with all relevant Stakeholders internally at a unit and Group level Manage and allocate Participate in operating equipment counts Work with internal stakeholders (F&B, maintenance, finance, HR standards and operating procedures are communicated to internal and external service providers as per SLA 3-Year
Collaborates and liaises efficiently with key internal staff (Operations Manager, Head Chef, Front Office
Collaborates and liaises efficiently with key internal staff (Operations Manager, Head Chef, Front Office
Safety Management System (FSMS) Raise and manage internal and external audit findings, corrective actions
track key account metrics Maintain and update internal status reports on staffing costs, leave liability cross-unit strengths and address challenges Identify internal / external risks to the hospitality business and
track key account metrics Maintain and update internal status reports on staffing costs, leave liability cross-unit strengths and address challenges Identify internal / external risks to the hospitality business and
maintain complete and maintained status Conduct internal GES/ROCC visits and assessments on weekly/periodic/quarterly
maintain complete and maintained status Conduct internal GES/ROCC visits and assessments on weekly/periodic/quarterly