are implemented and maintained. Continuous staff training and development. Housekeeping modules to be developed levels to ensure highest guest satisfaction. Applicable Tertiary Qualification in Tourism/Hospitality
are implemented and maintained. Continuous staff training and development. Housekeeping modules to be developed levels to ensure highest guest satisfaction. Applicable Tertiary Qualification in Tourism/Hospitality
for wine and outstanding guest service skills. Training of other restaurant staff; Ensure presentation 59 of 2003) and other regulations as may be applicable to the sale of alcoholic beverages. Grade 12 Passionate about wine and the hospitality industry; Applicable product knowledge; Excellent interpersonal- &
for wine and outstanding guest service skills. Training of other restaurant staff; Ensure presentation 59 of 2003) and other regulations as may be applicable to the sale of alcoholic beverages. Grade 12 Passionate about wine and the hospitality industry; Applicable product knowledge; Excellent interpersonal- &
development plans Plans, prepares and executes on-going training initiatives for the Housekeeping team Monitor skills with the ability to lead a team Strong training skills and experience Effective rostering abilities
Understanding costings, financial control as well as training & Development of staff is vital in this roll
Understanding costings, financial control as well as training & Development of staff is vital in this roll
especially before and during prime operation hours; Train and assess staff on the job; Manages food and product maintain kitchen organization, staff ability and training opportunities; Assists the Head Chef with menu
requests and food allergies Provides guidance & training to junior kitchen staff members, including but maintain kitchen organization, staff ability and training opportunities Monitor and maintain hygiene and
especially before and during prime operation hours; Train and assess staff on the job; Manages food and product maintain kitchen organization, staff ability and training opportunities; Assists the Head Chef with menu