• Responsibilities

Discuss daily food cost reports with the F&B Manager, kitchen and F&B team. Track and manage inventory of ingredients and supplies, order stock, and minimize waste.

Handle administrative duties like capturing of invoices, equipment purchasing, stock counting & recording and repairs.

Establish relationships with suppliers and negotiate contracts.

Review weekly and monthly schedules to align with forecast and budget.

Work with other departments, such as the front-of-house, Camp Management, Guides, to ensure a positive customer experience.

Ensure disciplinary procedures and documentation comply with operational standards and policies.

Address and rectify any issues or complaints that arise.

Train, develop, and motivate staff to maintain consistent food preparation standards.

• Requirements

Tertiary qualification in culinary arts or hospitality.

Minimum of 3 years experience in a similar role.

• Understanding of working in remote environment
• Strong excel literacy
• Salary

Compensation will be determined by the individual’s level of experience.