Reporting to the General Manager the Restaurant Manager is responsible for the operation, management and overall performance of the Food and Beverage operations. As such he/she will be directly involved in the day to day running of these areas in connection with staffing, customer services and product quality. Delegation of duties and responsibilities to his assistants is necessary to ensure the proper functioning of all phases of F&B service in the areas under his control. Ensure sufficient stocks are available on a daily basis to efficiently run the outlet. Control and monitor outlet stocks and conduct regular inventory of items and maintain appropriate control of the same. Recommend to the General Manager stock items requiring replacement due to breakage or excessive usage, which are in keeping with the themes of the resort, and within the recommended budgets and management standards. Identify, initiate and recommend service improvements thereby increasing productivity within the unit and ensuring best possible service to guests. Along with the General Manager be responsible for the budgets of each unit and control all financial aspects of the operations units through cost-effective and efficient running methods. Ensure that operational expenses are minimized and that resources are creatively and effectively utilized to maintain favorable cost/revenue ratios. He/She is to implement all standardized procedures, rules and regulations systematically to be in line with company’s standards and policies.

Following an expansion we are looking for pizza makers who have expertise in making thick crust as well as thin crust and pan pizza. The candidate must have experience in making pizza of different types with major skills in Thick Crust Pizza.

FRONT HOUSE MANAGER
FRONT HOUSE SERVERS
BARISTA
KITCHEN MANAGER
COOKS