Key Skills - Management & Leadership: Team training, supervision, rostering, performance management and motivation - Catering & Operations: Stock control, cost management, menu planning, food hygiene, health & safety compliance, kitchen management - Administration & IT: IT Level 2 qualified; proficient in Microsoft Office (Word, Excel, PowerPoint), booking systems, record keeping and reporting - Customer Service: Cash handling, till operations, client relations, resolving queries and delivering
supervisionrosteringcost management+9