area has a vacancy for a Visitor Centre Manager. The Visitor Centre Manager will be mainly responsible Overseeing the daily operations of the Visitor Centre, which includes tastings, visitor relations, tours sales, product, and general wine education and training Coordinate hospitality events, such as consumer
area has a vacancy for a Visitor Centre Manager. The Visitor Centre Manager will be mainly responsible Overseeing the daily operations of the Visitor Centre, which includes tastings, visitor relations, tours sales, product, and general wine education and training Coordinate hospitality events, such as consumer
unit of ± 70 ha that must be handled as a profit centre on its own. The position includes but is not limited Assets and Loss Control - Personnel Management Training and Development - Environmental Management In
unit of ± 70 ha that must be handled as a profit centre on its own. The position includes but is not limited Assets and Loss Control - Personnel Management Training and Development - Environmental Management In
necessary, dismiss employees Training new employees or arrange for training Monitoring product inventories necessary, dismiss employees. Training new employees or arrange for training. R18 000
necessary, dismiss employees Training new employees or arrange for training Monitoring product inventories necessary, dismiss employees. Training new employees or arrange for training. R18 000
chef Staff raining Provide constant on –the –job training and coaching to all the staff in the department department Assist Sous chef with on the job training and classroom training for all kitchen and related food department department Personally conduct key training, attend behavioral and vocational training in own and related work areas his section and reporting to Sous chef Manual training for junior staff in his section Records of cooking
chef Staff raining Provide constant on –the –job training and coaching to all the staff in the department department Assist Sous chef with on the job training and classroom training for all kitchen and related food department department Personally conduct key training, attend behavioral and vocational training in own and related work areas his section and reporting to Sous chef Manual training for junior staff in his section Records of cooking
design. - Awareness of dietaries. - Ability to train and manage staff. - A clear understanding of labour the use of firefighting equipment. - First Aid Training. (Provided by company) - Care in personal hygiene
design. - Awareness of dietaries. - Ability to train and manage staff. - A clear understanding of labour the use of firefighting equipment. - First Aid Training. (Provided by company) - Care in personal hygiene