Requirements:
- Proven professional experience in a hospitality environment
- Sensitivity in cost management and results orientation
- Buffet and à la Carte experience
- Good knowledge of HACCP
- Ease of movement
- Flexible, organised and well presented
- With ease of communication, initiative and responsibility
- Strong professional aptitude for teamwork and working towards objectives
- Aptitude for distinctive and refined service, strongly customer-oriented
- Full availability of schedules and shift work
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