To plan, oversee and direct the operation of a restaurant / food & beverage department.Ensure the efficient management of the restaurant and maintain food, service and health and safety standards to the establishment’s standards.Maintain the profitable business performance of the restaurant. Supervise and manage all restaurant service employees.

We are a family focused business selling high quality Brazilian shoes. We offer a vast range of seasonal designs at very reasonable prices. Analisee shoes are made for style-driven, confident women, with extensive wardrobe and style needs.

The Food & Beverage Manager co-ordinates and oversee the Food & Beverage outlets as well as the operational requirements of the conference & event venue(s). They facilitate effective communication channels between outlets, Conference & Events teams, the kitchen, our guests and all other hotel departments.

To plan, oversee and direct the operation of a restaurant. Ensure the efficient management of the restaurant and maintain food, service and health and safety standards to the establishment’s standards. Maintain the profitable business performance of the restaurant. Supervise and manage all restaurant service employees.

The Head Hospitality Manager is the principal person responsible for the operation of The Island FOH/Bar Team. They are also responsible for ensuring that budgets, as set by the Managing Director and Business Manager, are met. They must be constantly striving to capture and improve reporting on speed, quality, consistency and costs (SQCC) at The Island. The Island staff that are ultimately accountable to the Head Hospitality Manager, is the entire FOH/Bar Team. In this role you must work closely alongside the Kitchen Manager, Business Manager and support the Bar Manager and Assistant Hospitality Manager.

The Operations & Service Manager is the principal person responsible for the operation of The Island FOH. They are also responsible for ensuring that budgets, as set by the Managing Director and Business Manager, are met. They must be constantly striving to capture and improve reporting on speed, quality, consistency and costs (SQCC) at The Island. The Island staff that are ultimately accountable to the FOH Operations Manager, is the entire FOH Team and support the Event and Promotions Co-Ordinator.

Responsible for overseeing all daily operations and functionalities of the Cellar Door and Lawn Bar, including Wine & Beer Tasting, Food service and execution, ensuring the venue delivers an exceptional customer experience, and is accountable for meeting all financial targets. The Manager is a brand ambassador, responsible for ensuring all staff is representing the Hunting Lodge brand to the best of their abilities.

The Duty Manager/Assistant Manager is responsible for the overall smooth and efficient operation of the venue to ensure maximum customer satisfaction and profitability for the business.The Duty Manager/Assistant Manager is expected to be a positive, willing, contributing and adaptable member of the team at all times.