dressed, that they offer professional and courteous service to their customers.
are implemented and maintained. Continuous staff training and development. Housekeeping modules to be developed developed, implemented and maintained. Maintain high service levels to ensure highest guest satisfaction. Applicable
hotel as well as managing conference and event services. This dual role involves ensuring seamless guest manager will also be involved in budgeting, staff training, and implementing policies and procedures to enhance i>Guest Services:
in pastry and baking, inventory control, staff training, and management.
Responsibiliti
adequate stock levels and minimizing waste.
be responsible for ensuring a high standard of service, managing staff, and optimizing the restaurant's za Key Responsibilities: Staff Management: Hire, train, schedule, and supervise restaurant staff. Foster and provide feedback. Customer Service: Ensure excellent customer service is consistently delivered. Address interpersonal skills. Excellent communication and customer service abilities. Solid understanding of restaurant management
be responsible for ensuring a high standard of service, managing staff, and optimizing the restaurant's za Key Responsibilities: Staff Management: Hire, train, schedule, and supervise restaurant staff. Foster and provide feedback. Customer Service: Ensure excellent customer service is consistently delivered. Address interpersonal skills. Excellent communication and customer service abilities. Solid understanding of restaurant management
1. Provide friendly, quick service at all times to all Dining personnel, ensuring that all checks are
personnel are not kept waiting unreasonably for service.
3. Complete knowledge of the beverage products
/>wine cellar.
13. Attend all management and training meetings as required and advised by the Maitre
the Executive Chef and Sous Chef in managing and training the team of junior chefs (this may include controlling
receive a comprehensive induction and are correctly trained to perform those tasks assigned to them and that through the training program ● To ensure that all restaurant staff and management are fully trained in fire
in pastry and baking, inventory control, staff training, and management.
Responsibiliti
adequate stock levels and minimizing waste.