working experience in the F&B department as an F&B Supervisor, Host or similar position
responsible for assisting the manager and departmental supervisors with stock control processes, including stock (i.e. housekeeping and food & beverage) supervisors. This can include (food, cutlery & crockery Assistance Gives and retrieves keys to/from supervisors, as authorised by management. Checks and reports generator diesel levels with the Food and Beverage supervisor and oxygen tank levels with a Nurse. Informs
responsible for assisting the manager and departmental supervisors with stock control processes, including stock (i.e. housekeeping and food & beverage) supervisors. This can include (food, cutlery & crockery Assistance Gives and retrieves keys to/from supervisors, as authorised by management. Checks and reports generator diesel levels with the Food and Beverage supervisor and oxygen tank levels with a Nurse. Informs
damages, or safety hazards to the Housekeeping Supervisor or management promptly - Follow all health and towels - Collaborate with team members and other departments to meet guest needs and ensure efficient operation
complaints effectively and reporting them to the floor supervisor when necessary. Assisting with stock audits and reporting any variances or breakages to the floor supervisor. Ensuring accurate billing of orders and reporting
using a trolley.
8. Reports daily to the Supervisor in charge any discrepancy (negative) in order
/>adjustments in MMS.
9. Periodically inform the supervisor in regards of unavailable items and slow moving
stopping a treatment or service and informing supervisor/manager. Maintain current skills and licensure other reasonable job duties as requested by Supervisors. The post Spa Therapist appeared first on freerecruit
complaints effectively and reporting them to the floor supervisor when necessary. Assisting with stock audits and reporting any variances or breakages to the floor supervisor. Ensuring accurate billing of orders and reporting
bonus. Minimum 2 years experience in a management/supervisor role and own transport is essential. Preference
guests. This includes working with the chefs and supervisors in menu planning, dietary requirements, ordering