Description
Our client is seeking a strong F&B Manager with good stock control, costing and menu planning their dynamic team and work alongside the General Manager to implement and maintain the standards of the of food and beverages for the property.
Hospitality Management Diploma or equivalent.
SkillsThe successful
plus 1 5 yrs working experience in product development application focused on alcoholic beverages and/or are looking to employ a new product developer to work on developing new recipes for customers & innovation innovation projects, matching products, & further developing existing products. This role forms part of the customer needs by developing commercial products, preparing application samples, & managing the administration responsible for managing development projects, preparing application & development samples, performing
Front Desk Manager / Supervisor needed at a Lodge in Limpopo-Hoedspruit
Exciting Opportunity for a Senior Restaurant Manager to Join our Dynamic Company and work within SA’s Maintenance, Product and Speed of Service.
Requireme
Exciting Opportunity for a Senior Restaurant Manager to Join our Dynamic Company and work within SA’s Maintenance, Product and Speed of Service.
Requireme
Butchery Manager Location: Johannesburg CBD Salary: Ranging from 18,000 to 20,000 ZAR per month Employment talented Butchery Manager to join our dynamic team in Johannesburg CBD. As a Butchery Manager, you will oversee and efficiency. About the Job: As the Butchery Manager, you will play a pivotal role in overseeing all qualifications or certifications in butchery or food management are advantageous. If you are a dynamic individual opportunity in Johannesburg CBD. The post Butchery Manager appeared first on freerecruit.co.za .
least 3 years experience in the role of Restaurant Manager
client is looking for an experienced Restaurant Manager to join their company Requirements Matric At least of Restaurant Manager Relevant qualification Own transport Job Duties Staff Management: Hiring, training guests to ensure a positive experience. Inventory Management: Ordering and maintaining inventory of food, monitoring costs and controlling waste. Financial Management: Managing budgets, tracking expenses, and analyzing profitability. Menu Planning: Collaborating with chefs to develop and update menus, considering customer preferences
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