Organize that food arrives on time and is presentable. Assist relevant internal stakeholders when outside catering
Events - Assistant General Manager. Pretoria East. R26 000 CTC + Live In Accommodation + 13th
events professional? We're looking for an Assistant General Manager to help us create unforgettable
experience essential and not negotiable.
Assist in managing all aspects of event planning and execution
Organize that food arrives on time and is presentable. Assist relevant internal stakeholders when outside catering
rules set by the hotel Control food stock and food cost in his section Prepare the daily mis-en-place and sections of requirements, cleanliness, wastage and cost control EDUCATIONAL REQUIREMENTS: Matric Relevant Adhering to correct hygiene principles Assist with food stock counts Assist with OE stock counts Strong leadership high standard and work ethics. Be able to do food costing.
rules set by the hotel Control food stock and food cost in his section Prepare the daily mis-en-place and sections of requirements, cleanliness, wastage and cost control EDUCATIONAL REQUIREMENTS: Matric Relevant Adhering to correct hygiene principles Assist with food stock counts Assist with OE stock counts Strong leadership high standard and work ethics. Be able to do food costing.
providing on-demand healthcare, wellness activities, assistance with essentials, and healthy meals.
We recognition amongst ourselves. We strive to operate a cost-effective department by maximising sales and limiting and completed.
Part of your role will be to assist in achieving the minimum monthly prescribed targets
similar responsibility. - Able to calculate food costs and understand kitchen budget. - Good computer literacy
similar responsibility. - Able to calculate food costs and understand kitchen budget. - Good computer literacy
maintained in the Banqueting department and agreed costs not exceeded through effective control systems. rosters in the absence of the F&B Manager and assist with Duty Manager shifts as required. Ensure the
maintained in the Banqueting department and agreed costs not exceeded through effective control systems. rosters in the absence of the F&B Manager and assist with Duty Manager shifts as required. Ensure the