We require an experienced candidate, preferably with management experience. Mining experience and CIPS qualification preferable. Experience engaging with senior management, results driven, hands on approach, self-motivated, not requiring much supervision to get things done, in-depth knowledge and ex
innovation in delivering product performance, revenue growth and optimum returns, operational governance, excellent grow the profitability of existing hospitality product offerings (including F&B and rooms), and monitor experiences and feedback across business operations holding operational teams to account for required deliverables stakeholders, and focusing on high levels of operational compliance in line with regulations. The role coordination and provision of a competent 'pooled' operational team, to support business unit requirements (F&B
ommunications and Media - Knowledge of media production, communication and dissemination techniques and oral and social media
Due to the large volumes
4) Working Hours are not fixed and are as per operational requirements that might change at short notice
/>Manage laundry operations including staff management
Ensure laundry production is as per clients
at all times
Ensure staff follow standard operating procedures as per set out by Bidvest Laundry and
4) Working Hours are not fixed and are as per operational requirements that might change at short notice too : Manage laundry operations including staff management Ensure laundry production is as per client's standards at all times Ensure staff follow standard operating procedures as per set out by Bidvest Laundry and
estimate the daily production needs and checking the quality of raw and cooked food products to ensure that that standards are met. Ensure that the production, preparation, and presentation of food are always of highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge awareness of all menu tems, their recipes, methods of production and presentation standards. Follows good preservation the proper handling of all food products at the right temperature. Operate and maintain all department equipment
estimate the daily production needs and checking the quality of raw and cooked food products to ensure that that standards are met. Ensure that the production, preparation, and presentation of food are always of highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge awareness of all menu tems, their recipes, methods of production and presentation standards. Follows good preservation the proper handling of all food products at the right temperature. Operate and maintain all department equipment