A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.
A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
A Sales Manager analyses local market trends and competitor activity to recommend strategies that keep the hotel a leader in the marketplace through the development of future and repeat business.
A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.
A Spa Receptionist is responsible for greeting and assisting clients to deliver an excellent Guest and Member experience while ensuring the overall experience is pleasant and their needs are met.