Family restaurant seeking to employ a Senior Manager in Milnerton. Experience in the Restaurant Industry able to do Daily Purchasing / Stock Control and must be able to control GP and FC, Interpersonal skills Candidate
ordering supplies to minimize waste and maintain cost control.
We are a reputable 4-star hotel nestled in the scenic landscapes of Graskop, Mpumalanga. With 35 rooms and expanding to 48 rooms later this year, our property features two restaurants, a function marquee, and a Conference Centre, catering to both leisure and corporate guests seeking exceptional dini
Family restaurant seeking to employ a Senior Manager in Milnerton. Experience in the Restaurant Industry able to do Daily Purchasing / Stock Control and must be able to control GP and FC, Interpersonal skills Candidate
initiatives for the Housekeeping team Monitor and control inventories for operating equipment, linen, stationary ensure par stocks are maintained and costs are controlled Experience and Skills: Minimum of 2 years of and experience Effective rostering abilities Controlling of expenses and inventories Ability to remain
/>
Travel Diploma Minimum 8 years' experience in a Senior Corporate Travel Consultant role VIP experience
Travel Diploma Minimum 8 years' experience in a Senior Corporate Travel Consultant role VIP experience
dishes, ensuring adherence to recipes, portion control, and presentation standards. Monitor and evaluate and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies to coordinate with suppliers for timely deliveries. Control food costs by tracking expenses, calculating portion preparation and cost analysis. Adhere to portion control and standard recipes to maintain desired food cost
dishes, ensuring adherence to recipes, portion control, and presentation standards. Monitor and evaluate and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies to coordinate with suppliers for timely deliveries. Control food costs by tracking expenses, calculating portion preparation and cost analysis. Adhere to portion control and standard recipes to maintain desired food cost