main purpose of the Duty Manager is to manage and control the daily operations of the hotel. To ensure that HOD of the relevant department) but with utmost importance ensuring the Safety of our guests and staff.
It is important that the candidate is able to work as part of
through planning, organizing, directing, and controlling the Kitchen operation and administration. They standard recipe cards whilst maintaining portion control and minimizing waste.
It is important that the candidate is able to work as part of
active toddlers to care for, they recognize the importance of wholesome, delicious meals that nourish both
company's Health and Safety policy. Maintain, control and co-ordinate all functions within the Quality well as help to develop and oversee the Quality Control team Gr 12 Relevant Tertiary Qualifications R18
company's Health and Safety policy. Maintain, control and co-ordinate all functions within the Quality well as help to develop and oversee the Quality Control team. Grade 12 Relevant Tertiary Qualifications
following: Front of house management Costing and stock control Great customer service and management skills Own required. Duties will include staff management, stock control and complaints handling. Rneg
following: Front of house management Costing and stock control Great customer service and management skills Own required. Duties will include staff management, stock control and complaints handling. Rneg
in and step up. Your role will be to lead and control all F&B operations and ensuring smooth and agreed costs are not exceeded through effective control systems, including issuing against dockets, sales are on file.
5
have expertise in pastry and baking, inventory control, staff training, and management.
knowledge of equipment maintenance, stock control and inventory control