such as booking times, etc.
Requirements:
Minimum requirements:
Lodge Manager, to manage their team Minimum requirements: 2 to 5 Years Experience in a Managerial role hospitality tertiary qualifications needed Requirements of the role, require a valid licence and own transport
Lodge Manager, to manage their team Minimum requirements: 2 to 5 Years Experience in a Managerial role hospitality tertiary qualifications needed Requirements of the role, require a valid licence and own transport
schedules and assign duties Determining staffing requirements, hire or oversee the hiring of staff and, when products will be in demand Ordering meat products as required Providing assistance when employees are unusually sanitation procedures Monitoring food safety requirements for meat storage and handling Understanding schedules and assign duties. Determining staffing requirements, hire or oversee the hiring of staff and, when
schedules and assign duties Determining staffing requirements, hire or oversee the hiring of staff and, when products will be in demand Ordering meat products as required Providing assistance when employees are unusually sanitation procedures Monitoring food safety requirements for meat storage and handling Understanding schedules and assign duties. Determining staffing requirements, hire or oversee the hiring of staff and, when
Candidate Requirements:
parameters by managing income and expenditure to ensure required return on investment
Requirements
standards in the industry Run relevant shifts as required and conduct pre-shift briefings between front with guests regarding menu requests/dietary requirements and ensure effective communication of all guest-related personalized service at all times Minimum criteria required: Diploma or other formal qualification in Culinary or HACCP/Food Safety certificate Competencies required: Be able to speak and understand English Knowledge
standards in the industry Run relevant shifts as required and conduct pre-shift briefings between front with guests regarding menu requests/dietary requirements and ensure effective communication of all guest-related personalized service at all times Minimum criteria required: Diploma or other formal qualification in Culinary or HACCP/Food Safety certificate Competencies required: Be able to speak and understand English Knowledge