Hospitality Management
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Experience required
3 years experience in a management position in a restaurant / hotel
Polite
motivate and manage all restaurant staff.
Assist with queries and guests complaints
Manage the entire
Minimum of 5 years experience in Managing a fully operational F&B department in a 4- or 5-star Hotel/Lodge
weekly and monthly reports
Excellent time management skills combined with a hands-on approach
Reliable
Orientated, Honest, Passionate about F&B Ability to manage a Food & Beverage Department as a business
teach and inspire others Hands on approach to management of department
Adherence to all company practices
Responsibilities:
Lodge Manager:
Requirements:
as a Duty Manager, as well as a minimum of 3 years experience in an Operations Management position in
to:
staff, including cooks and any other culinary assistants. Train and develop team members in culinary skills promptly and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies waste. Collaborate with executive chef or kitchen manager in budget preparation and cost analysis. Adhere safety regulations. Strong leadership and team management skills. Excellent communication and interpersonal