Manage the Front of House team, including scheduling, discipline, and learning & development
Maintain stock control, issues, and requisitions
Oversee guest liaison, ensuring a consistent five-star service standard
Handle client relations, service quality, and complaint management
Ensure seamless coordination between kitchen and service teams
Minimum 3 years' management experience within a high-end hotel or restaurant environment
Matric
Relevant tertiary hospitality qualification highly advantageous
Between 3 - 5 Years
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