Deputy General Manager (Hospitality) (JB4446) Magaliesburg, Gauteng R30K - R40K CTC per month Accommodation; of a dynamic individual who aspires to become a General Manager. We are committed to delivering unrivaled seeking to thrive in this unique role. As the Deputy General Manager, you will play a pivotal role in ensuring service. You will report directly to the General Manager and work closely with the entire team to create team. Duties and Responsibilities: Assist the General Manager in the daily operations, including managing
Deputy General Manager (Hospitality) (JB4446) Magaliesburg, Gauteng R30K - R40K CTC per month Accommodation; of a dynamic individual who aspires to become a General Manager. We are committed to delivering unrivaled seeking to thrive in this unique role. As the Deputy General Manager, you will play a pivotal role in ensuring service. You will report directly to the General Manager and work closely with the entire team to create team. Duties and Responsibilities: Assist the General Manager in the daily operations, including managing
reports and provide all relevant information to the General Manager.Qualifications
Hotel School BPM for Sage or Micros. The ability to multitask, work in a fast-paced environment, and meet deadlines
Gr 12 completed 2 years experience working in butchery cutting, preparing and portions of meat Sound
Gr 12 completed 2 years experience working in butchery cutting, preparing and portions of meat Sound
Safety Regulatory compliance Managing a team Shift work 2 - 5 years relevant experience Red seal qualification
Culinary Governance & Standards Oversee Kitchen working standards and processes at a unit level Integrates stock-takes Participate in operating equipment counts Work with internal stakeholders (F&B, maintenance motivate kitchen employees and promote positive working relationships, direction and support Lead and oversee and business partners against negotiated contracts Work with the warehouse and operations control around
Culinary Governance & Standards Oversee Kitchen working standards and processes at a unit level Integrates stock-takes Participate in operating equipment counts Work with internal stakeholders (F&B, maintenance motivate kitchen employees and promote positive working relationships, direction and support Lead and oversee and business partners against negotiated contracts Work with the warehouse and operations control around
business units, highlighting where issues exist and working with management to correct and optimise scheduling