regular basis to determine need and extent of service, equipment required, type of operation, and maintenance thresholds based on budget and availability of supplies. MANAGING THE ENGINEERING FUNCTION: Manages employees recommends appropriate training to meet guest and internal needs EMPLOYEE RELATIONS: Fosters and develops the hotel Establishes and maintains effective internal communications, including weekly meetings with flexible work schedule necessary for uninterrupted service to hotel guests Full knowledge and experience within
beverage pairings.Customer Service:
is always excellent. Support the chefs in daily supplies ordering from the central store. Support and train background in leadership or a supervisory role. International exposure is a plus. Spoken and written English Ability to run and delegate a pass during busy service. Strong management skills, day-to-day, and long
is always excellent. Support the chefs in daily supplies ordering from the central store. Support and train background in leadership or a supervisory role. International exposure is a plus. Spoken and written English Ability to run and delegate a pass during busy service. Strong management skills, day-to-day, and long
a high level of satisfaction and personalized service. • Discipline and Emotional Control: Exhibit strong various cuisines, including but not limited to international, fusion, and traditional African dishes. • Certification benefits will apply Free Accommodation, Uniforms supplied Work cycle is 3 weeks on and 1 week off. No Meals
at all times
a high level of satisfaction and personalized service. • Discipline and Emotional Control: Exhibit strong various cuisines, including but not limited to international, fusion, and traditional African dishes. • Certification benefits will apply Free Accommodation, Uniforms supplied Work cycle is 3 weeks on and 1 week off. No Meals
managing the service team, coordinating with the kitchen, and maintaining high standards of service and cleanliness providing attentive, courteous, and professional service. Key Responsibilities: Team Leadership : Supervise effective service. Train and mentor new staff members, ensuring they understand and follow hotel service standards procedures. Conduct regular briefings with the service team to communicate daily specials, guest preferences preferences, and other relevant information. Guest Service : Greet guests warmly and ensure they are seated
unloading of delivered food supplies. • Organizing and correctly storing food supplies. • Properly packing prepared
unloading of delivered food supplies. • Organizing and correctly storing food supplies. • Properly packing prepared