The Group Food Experience Manager is responsible for leading and managing a team of culinary professionals talents, and exceeding guests' expectations. The Group Food Experience Manager will act as a support to Create and implement an annual Food Strategy for the Group with the COO, including team structure, strategic staff skills and to motivate them constantly. The Group Food Experience Manager plays a key role in delivering
our facilities. Conduct regular inspections and risk assessments to identify potential hazards and ensure maintenance of the premises. Oversee the day-to-day operations of the in-house coffee shop, ensuring it meets
still maintaining the correct Hotel Standard Operating procedure and policies. RESPONSIBILITIES Greet courteous manner (within 3 rings). Identify guest/group reservations needs by asking open ended questions and email. Upsell and enrol guests to The Hotel Group Membership Explain special rate and cancellation and room accommodations. Work with Sales team on group bookings and special requests Site Visit with clients
still maintaining the correct Hotel Standard Operating procedure and policies. RESPONSIBILITIES Greet courteous manner (within 3 rings). Identify guest/group reservations needs by asking open ended questions and email. Upsell and enrol guests to The Hotel Group Membership Explain special rate and cancellation and room accommodations. Work with Sales team on group bookings and special requests Site Visit with clients
aspects and adhere to the requirements Identify risk areas to ensure all OH&S regulations are adhered
be responsible for overseeing the food service operations, managing staff, ensuring customer satisfaction skills Ability to manage staff and oversee daily operations Knowledge of health and safety standards and
experience, with at least 5 years in a GM role. Strong operations management skills are required, as the successful responsible for overseeing the complete Restaurant operation. Applicants must present themselves in a professional
guest queries. Operating according to and in compliance with Wilderness standards of operations, company policies knowledge of TourPlan and WISH or similar booking/operating system. General destination knowledge on Southern
restaurant, including both front and back of house operations. Proficiency in staff management would be advantageous
effectively coordinate and manage a busy kitchen operation is essential. Key responsibilities will include