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Available Jobs - Hospitality(19)

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ENGINEERING MAINTENANCE MANAGER
Our Client is a leading food processing and marketing company in Zimbabwe is seeking for the services of a seasoned engineer. The incumbent must be well experienced in installation/maintenance of plant and equipment in foods and beverages industry preferably in the dairy sector. The Engineer shall h

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Available Jobs Hospitality

25Apr
Harare,Zimbabwe

Our client, a reputable insurance company, is looking for a suitably qualified and experienced Cook to join them asap.Read More

Setting up the kitchen with all needed ingredients and cooking equipment
Preparing ingredients to use in cooking(chopping and peeling vegetables, cutting meat etc.)
Cooking and serving food
Keeping a sanitized and orderly environment in the kitchen
Ensuring all food and other items are stored properly
Checking quality of ingredients
Monitoring stock and placing orders in line with the procedures
Any other duties as assigned by the Group Procurement Officer

  • Industry: Hospitality
  • Salary: Up to $900 gross p/m

Required Skills

3 Years of Experience
Qualifications
At least 5 ‘O’ levels including English Language <br> Certificate in Catering or Cookery is essential <br> A Diploma or Degree in Catering or Cookery is an added advantage <br> 3 years relevant experience <br>
Key Skills
Proven experience as a Chef/Cook
Experience in using cutting tools, cookware and bakeware
Excellent knowledge of various cooking procedures and methods(grilling, baking, boiling etc.)
Ability to follow all sanitation procedures
A team player
Good communication skills

Additional Requirements

Cook
Chef
Hospitality
Culinary
Catering
18Apr
International

Our client is looking for a Chef De Partie to work in a prestigious food production line in Kuwait.
Read More

Duties and Responsibilities:
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the company.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Coordinates daily tasks with the Sous Chef.
Responsible to supervise junior chefs or commis.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Follows good preservation standards for the proper handling of all food products at the right temperature.
Operate and maintain all department equipment and reporting of malfunctioning.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Checks periodically expiry dates and proper storage of food items in the section.
Consults daily with Sous Chef and Executive chef on the daily requirements.
Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
Daily feedback collection and reporting of issues as they arise.
Assess quality control and adhere to the companies service standards.
Carry out any other duties as required by management.

  • Industry: Hospitality
  • Salary: Negotiable

Required Skills

3 Years of Experience
Qualifications
Proven experience in a Chef de Partie role.<br> Culinary school diploma.<br> Any health and safety and food hygiene courses.<br>
Key Skills
Excellent use of various cooking methods, ingredients, equipment and processes.
Ability to multitask and work efficiently under pressure.
Knowledge of best cooking practices.
Flexible working hours subject to the demands of the business.

Additional Requirements

18Apr
Cape Town, South Africa

Our client is looking for a creative, passionate and dedicated Head Chef to join their team
Read More

Responsibilities:
Control and direct the food preparation process and any other relative activities
Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
Approve and “polish” dishes before they reach the customer
Plan orders of equipment or ingredients according to identified shortages
Arrange for repairs when necessary
Remedy any problems or defects
Be fully in charge of hiring, managing and training kitchen staff
Oversee the work of subordinates
Estimate staff’s workload and compensations
Maintain records of payroll and attendance
Comply with nutrition and sanitation regulations and safety standards
Foster a climate of cooperation and respect between co-oworkers

  • Industry: Hospitality
  • Salary: R15 000 Negotiable

Required Skills

5 Years of Experience
Qualifications
High level culinary creativity and competency in preparation of Mediterranean cuisine dishes<br> Experience and ability to manage kitchen operation and maintaining stock room<br> Extensive previous experience at required skill level to be verified by references<br>
Key Skills
Hands on, task orientated and resourceful
Customer and business focused
Performance, achievement and results driven
Able to work well with other members of staff.
Energetic and physically fit
Able to command respect of management and colleagues
Display leadership, and be motivational and inspirational to junior staff
Possessed with pleasing personality and positive attitude
Willing to assume responsibility
Creative and passionate about authentic Greek and Mediterranean cuisine
Willing to do related tasks
A hardworking, fastidious and conscientious individual with high standards of self-presentation and orderliness
Self-confident with good self-image
Fast paced and be able to work under pressure whilst maintaining agility and composure

Additional Requirements

18Apr
International

Our client is looking for a Sous Chef to work in a prestigious food production line in Kuwait.
Read More

Sous Chef Job Purpose:
Works alongside head chef to manage daily kitchen activities, including overseeing staff, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Sous Chef Job Duties:
Leads kitchen team in chef's absence.
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking and food preparation.
Oversees and organizes kitchen stock and ingredients.
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
Keeps cooking stations stocked.
Hires and trains new kitchen employees to company and kitchen standards.
Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
Supervises all food preparation and presentation to ensure quality standards.
Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
Verifies that food storage units all meet standards and are consistently well-managed.
Coordinates with company management team on supply ordering, budget, and kitchen efficiency and staffing.

  • Industry: Hospitality
  • Salary: Negotiable

Required Skills

3 Years of Experience
Qualifications
Food Production Industry Knowledge.<br> Previous Experience as a Sous Chef.<br> Relevant Certificate or Diploma.<br>
Key Skills
Extensive Food and Beverage Knowledge.
Strong Organizational Skills.
Attention to Detail.
Leadership Skills.
Management Skills.
Positive Attitude.
Ability to Work Under Pressure.
Self-Motivated.
Creative Problem-Solving Skills.
Strong Verbal and Written Communication Skills.

Additional Requirements

18Apr
International

Our client is looking for a Demi Chef to work in a prestigious food production line in Kuwait.
Read More

Responsibilities:
Chop vegetables, and to butcher, grill, and sear different cuts of meat.
Assist pastry chefs with desserts.
Demi chefs must clean their work stations and adhere to health and safety regulations.
Manage their kitchen stations.
Order food and supplies.
Cut down on kitchen waste.
Ensures that all health and food safety standards are practiced.
Helps troubleshoot any kitchen issues that may arise.
Relays orders to their station cooks and ensures each item their station is responsible for is prepared on time.
Oversees all preparation, cooking and presentation.

  • Industry: Hospitality
  • Salary: Negotiable

Required Skills

3 Years of Experience
Qualifications
Food Production Industry Knowledge.<br> Previous Experience as a Demi/Line chef.<br> Relevant Certificate or Diploma.<br>
Key Skills
Must stay patient and calm under the stress of hot and cramped cooking quarters.
Must be efficient and consistent.
They are required to finish their work on time, without sacrificing quality.
Must be creative; they need to be ready to improvise when ingredients and resources aren't available.

Additional Requirements

18Apr

Our client is looking for a Kitchen/Cold Section Chef to work in a prestigious food production line in Kuwait.
Read More

Duties and Responsibilities:
Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.
Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or company standards.
Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets.
Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
Visually inspects, selects and uses only food items of the highest standard in the preparation of all food items.
Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.
Prepares daily requisitions for supplies and food items for production.
Prepare all dishes following recipes and yield guides.
Properly label and date all products to ensure safekeeping and sanitation.
Effectively communicate with other chefs and service staff.
Plan, prepare and set up to provide quality service and product.
Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.
Maintain complete knowledge of and comply with all departmental policies, procedures and standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Performs general cleaning tasks using standard cleaning product as assigned to adhere to health standards.
Establish and oversee the production of bulk foods for supported outlets.
Utilize established company control procedures for food cost, labor cost, and food quality.
Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas.
Assist Executive Sous chef in overseeing weekly and monthly inventories, and ordering of food and supplies.
Assist Executive Sous Chef and Assistant Executive Sous Chef in formulating recipes for production use.
Assists Executive Chef in monitoring training of new employees to help them achieve higher status.
Assists Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.
Attend daily and weekly kitchen meetings to keep staff informed and updated on current events and activities.
Perform all other job related duties as requested by the management.

  • Industry: Hospitality
  • Salary: Negotiable

Required Skills

2 Years of Experience
Qualifications
Working knowledge of the fundamentals of cooking.<br> Working knowledge of knives and knife skills.<br> Working knowledge of kitchen equipment like cryovac, slicing machine, juicer, small wares etc.<br> Work varied shifts, including weekends and holidays.<br> Bachelor’s degree in Culinary or Culinary diploma or equivalent with experience.<br> At least 2 years of Culinary Management experience.<br>
Key Skills
Strong Communication Skills.
Leadership Skills.
Conflict Resolution Skills.
Basic computer knowledge and experience in using inventory systems preferred.

Additional Requirements

18Apr
International

Our client is looking for an Executive Chef to work in a prestigious food production line in Kuwait.
Read More

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor as well as the the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the company.
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Should be able to provide direction for all day-to-day operations in the kitchen.
Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
Should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service providing guidance, feedback, and individual coaching when needed.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Reviews staffing levels to ensure that service, operational needs and financial objectives are met.
Maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
Determines how food should be presented.
Recognizes superior quality products, presentations and flavour.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and company standards.
Reviews data to identify areas of improvement.
Coordinates with the purchase department for acquisition of needed goods and services.
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Ensure proper grooming and hygiene standards for all kitchen staffs.
Ensures all kitchen employees maintain required food handling and sanitation certifications.
Ensure proper purchasing, receiving and food storage standards in the kitchen.
Actively responds to and handles problems and complaints.
Maintain Quality levels of receiving, storage, production and presentation of food.
Ensure sufficient staffing levels are scheduled to accommodate business demands.
Follows and enforces all applicable safety procedures specified for kitchen.
Discuss daily food cost reports with key kitchen and F&B team members.
Review weekly and monthly schedules to meet forecast and budget.
Attend the daily morning meetings and other administrative sessions.
Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
Trains kitchen associates on the fundamentals of good cooking. Also interview and hire new applicants for kitchen.
Frequently review finished products for quality and presentation before they are sent.
Able to perform additional duties as requested by the hotel management as and when required.
Ensures disciplinary procedures and documentation are completed according to company operational Standard and Management Policy.

  • Industry: Hospitality
  • Salary: Negotiable

Required Skills

2 Years of Experience
Qualifications
Working knowledge of the fundamentals of cooking.<br> Working knowledge of knives and knife skills.<br> Working knowledge of kitchen equipment like cryovac, slicing machine, juicer, small wares etc.<br> Work varied shifts, including weekends and holidays.<br> Bachelor’s degree in Culinary or Culinary diploma or equivalent with experience.<br> At least 2 years of Culinary Management experience.<br>
Key Skills
Strong Communication Skills.
Leadership Skills.
Conflict Resolution Skills.
Basic computer knowledge and experience in using inventory systems preferred.

Additional Requirements

18Apr
International

Our client is looking for a Pastry Chef to work in a prestigious food production line in Kuwait.
Read More

As a Pastry Chef, you will be responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef. A Pastry Chef will also be required to plan production and develop seasonal offerings.

Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.

Pastry Chef Duties and Responsibilities:
Manages all day-to-day operations of the pastry and bakery section of the kitchen.
Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
Able to develop, designs, or creates new ideas and items for Pastry Kitchen.
Ensure excellent quality throughout the dessert offerings.
Follows proper handling and right temperature of all food products.
Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
Coordinates activities of cooks and workers engaged in food preparation.
Supervise and coordinate all pastry and dessert preparation and presentation.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food displays.
Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
Check quality of material and condition of equipment and devices used for cooking.
Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
Attends all scheduled employee meetings and brings suggestions for improvement.
Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.
Able to recognize superior quality products, presentations and flavors.
Ensures compliance with all applicable laws and regulations.
Operates and maintains all department equipment and reports malfunctions.
Maintains cleanliness and organization in all work areas.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Ensure compliance with food hygiene and Health and Safety standards.
Guide and motivate pastry assistants and bakers to work more efficiently.
Maintain a lean and orderly cooking station and adhere to health and safety standards.
Ensuring Culinary Standards and Responsibilities are Met for Pastry Team.

  • Industry: Hospitality
  • Salary: Negotiable

Required Skills

4 Years of Experience
Qualifications
At least 4 years of experience in pastry cooking or Pastry Chef experience.<br> Knowledge of the Food Production Industry.<br> Relevant Certificate or Diploma.<br>
Key Skills
Good knowledge of different types of pastry, dessert, cake decorating.
Posses professional disposition with good communication and interpersonal skills.
Ability to work a variety of shifts including weekends, days, afternoons and evenings.
Positive attitude and Good communication skills.

Additional Requirements

18Apr
International

Our client is looking for a Baker to work in a prestigious food production line in Kuwait.
Read More

Responsibilities:
Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make baked goods, such as cookies, bread, cakes, etc.
Decorating finished products.
Testing ingredients and finished goods to ensure that each item meets food safety and quality controls. Keeping records relating to deliveries, inventory, and production levels.
Cleaning and restocking workstations and ensuring that all equipment is sanitized and prepared for the next shift.

  • Industry: Hospitality
  • Salary: Negotiable

Required Skills

3 Years of Experience
Qualifications
At least 3 years kitchen bakery experience.<br> Knowledge of the Food Production Industry.<br> Relative Certificate or Diploma.<br>
Key Skills
Strong communication, time and resource management, and planning skills.
Attention to detail, especially when performing quality inspections on ingredients and products.
Willingness to work independently or with other team members to solve problems, plan schedules, fulfill orders, and create amazing baked goods.
Flexible work hours, including early morning, night, weekend and holiday availability.
Ability to work in hot, hectic environment, stand, walk, bend, use hands and appliances, and lift heavy items for extended periods.

Additional Requirements

18Apr
Cape Town, South Africa

Our client is looking for a Food Technologist to join their team.
Read More

Duties and Responsibilities:
generating new product ideas and recipes
modifying and improving existing recipes
designing processes and machinery for the production of recipes on a large scale
liaising with marketing staff
ensuring that strict hygiene food safety standards are met
identifying and choosing products from suppliers
monitoring the use of additives
testing and examining samples
writing reports

  • Industry: Hospitality
  • Salary: 16 000

Required Skills

4 Years of Experience
Qualifications
Minimum 4 years experience as a Food Technologist<br> Relevant diploma<br>
Key Skills
Excellent written and oral communication skills
Good team-working abilities
Confidence
The ability to work independently
Meticulous attention to detail, especially with regard to food hygiene and safety
Strong analytical and numerical skills

Additional Requirements

09Apr
Harare,Zimbabwe

Our client is looking for a Restaurant Manager to join their team running a small restaurant
Read More

This position will cover management of staff on duty
Ensuring customer satisfaction
Ensuring the restaurant is clean, well laid out and aesthetically pleasing

  • Industry: Hospitality
  • Salary: $1200 - $1500 gross per month

Required Skills

3 Years of Experience
Qualifications
3 years or more F&B experience <br> Willing to work in shifts <br> Willing to work on weekends <br>
Key Skills
Attention to detail
Personable
Hospitable

Additional Requirements

Restaurant
Manager
F&B
25Mar
Cape Town, South Africa

Our client is looking for a hardworking, enthusiastic Deli Chef to join their team.
Read More

Applicants would be responsible for:
Preparing the required food products for deli and catering orders to specification.
Ensuring all food platters are prepared in a decorative matter.
Follow stock rotation guidelines to ensure the maximum product freshness and quality.
Keep a clean work-space and follow sanitation procedures.
Follow food safety procedures.

  • Industry: Hospitality
  • Salary: 14 000

Required Skills

2 Years of Experience
Qualifications
High school diploma or equivalent.<br> Ability to obtain Food Safety certification.<br> Two years of food preparation experience desired.<br>
Key Skills
Strong customer service, interpersonal, communication, and problem solving skills.
Service-oriented individual with a high energy, positive and friendly demeanor.
Proven performance of high volume food production.
Basic food prep knowledge including FIFO procedures.
Must be able to perform simple arithmetic including counting, addition and subtraction.
Comply with USDA, FDA, OSHA, and all other regulatory agencies.

Additional Requirements

21Mar
Victoria Falls,Zimbabwe

Diverse scenery, dynamic clients and delightful sunsets! Our client is looking for a Restaurant Manager to join them
Read More

This position will cover all aspects of Restaurant Management including menu liaison with the kitchen, training and overseeing all the waiters and maitre d' along with ensure that all guest are comfortable and enjoy a wonderful experience with you

  • Industry: Hospitality
  • Salary: $2500 - $3200 gross per month

Required Skills

3 Years of Experience
Qualifications
Hospitality Degree <br> 3 years or more experience in FnB <br> Prior restaurant experience <br>
Key Skills
Personable
Enjoy interaction with guest and foreigners
Attention to detail

Additional Requirements

Hospitality
Food and Beverage
Tourism
Restaurant
27Feb
Harare,Zimbabwe

Our client is looking for a fantastic Front Officer person to join their team, must be male
Read More

This role will cover all aspects of welcome customers, check in, banking and invoicing

  • Industry: Hospitality
  • Salary: $800 - $1200 gross

Required Skills

2 Years of Experience
Qualifications
Must have prior front office hospitality experience <br> Hospitality degree or diploma <br>
Key Skills
Personable
Welcoming
Articulate

Additional Requirements

Hospitality
Front Office
Accounts
18Feb

Our client is looking for a Food and Beverage Manager to join their team
Read More

Duties to Include; Responsible for overall operation for the hotel in terms of food and beverages
Plan, forecast and execute food and beverage orders
Process customer complaints patiently
Plan alternative recipes for customers with special dietary needs
Check food and beverage supplies and place orders when needed
Track and order shipments
Communicate and build strong relationships with vendors
Adhere to food, health and safety standards
Plan, hire, train, oversee and manage the members of staff
Oversee and supervise the welcoming of customers

  • Industry: Hospitality
  • Salary: Negotiable

Required Skills

3 Years of Experience
Qualifications
Must have a degree or diploma in Hospitality management related qualification<br>
Key Skills
Must be able to pay attention to detail food standards, costs, safety
Must be leaders in the back of house, rallying their team during heavy shifts, resolving conflicts and getting the job done
Must be able to deal with costs, pricing, creating work schedules and more
Must have good organizational skills: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job
Must be able to deal with employee conflict, irate customers and wrong stock orders

Additional Requirements

Administration
Attention to detail
Food and Beverage
Manager

Our Client is looking for a Front Office Manager to join their team based in Victoria Falls. The candidate MUST be immediately available to start.Read More

Duties to include:
Provide upscale guest service experiences for clients throughout their stay
Ensure clients are properly greeted upon their arrival
Monitor daily bookings and ensure assigned rooms are prepared prior to check-in
Coordinate luggage collection and storage
Oversee check-in and check-out procedures, including reservations and financial transactions
Promptly address guests requests, like in-room dining
Actively listen to and resolve complaints
Coordinate and manage communication between guests and staff and follow up to ensure we resolve customer concerns
Inform clients of our hotel services, including breakfast and dining options
Promote all hotel amenities, conveniences and programs offered
Manage guest relations team (including Receptionists and Concierges) to ensure we comply with all standards and operating procedures
Appraise teams performance and produce regular reports
Liaise with Housekeepers and Wait Staff to provide an overall comfortable guest experience
Examine daily duties, assign tasks and check on progress
Analyze customer feedback from hotel guestbook and online reviews and suggest ways to improve ratings
Recommend local tourist spots, including places to dine, shop and sight-see
Establish friendly relationships with regular hotel clients

  • Industry: Hospitality
  • Salary: USD$1000 - $1500 Gross p/month

Required Skills

3 Years of Experience
Qualifications
Minimum of 3 years experience within a similar role <br> Hospitality related Degree or Business Administration Degree or Diploma is essential
Key Skills
Proven work experience as a Guest Relations Manager, Hotel Manager or similar role
Understanding of all hotel management best practices and relevant laws
Customer service drive with outstanding communication and active listening skills
Excellent problem-solving and multitasking skills
Leadership skills along with the ability to motivate a team into high performance
Ability to work flexible hours
Strong sense of responsibility and a professional presentation

Additional Requirements

Guest Relations
Front Office Management
Administration
Victoria Falls
07Jan
Cape Town, South Africa

Our client is looking for a Chef for a prestigious boutique Hotel in Cape Town
Read More

The Chef will need to be able to cook for 40 pax per day in peak season, a buffet and hot cooked meals, omelets, French toast, bacon and eggs.
Make light lunches
Tea and cake daily ( a new and exciting cake is served every afternoon for the guests at 15:00)
Dinners on request. All tailor made to the guests requests.
Ordering of stock
Making delicious items for turndown and arrival rooms.
Hours are typically 6am to 3 pm, 5 days off a month

  • Industry: Hospitality
  • Salary: R 15 000

Required Skills

2 Years of Experience
Qualifications
Diploma<br>
Key Skills
Passionate
Costumer Orientated
Work under pressure
Friendly and helpful
Stock control
hygiene control

Additional Requirements

Chef

Our Client is looking for 4 x Lodge General Managers to join their team, you will be reporting to the Operations Manager.Read More

Duties to include:
The main purpose of the Lodge General Manager is to manage the lodge and thereby create a profound guest experience, in line with the service vision and creative concepts of the Lodge.
It is the responsibility of the Lodge General Manager to monitor hospitality service, maintenance, and housekeeping standards within the lodge. The role is additionally strategic in nature, and the Lodge General Manager must drive the appropriate service directives for the camp, and move the departments towards achieving broader goals.
In this capacity, guest expectations regarding the standard of service should be exceeded. In addition, the camp needs to be monitored so that it runs in a cost-effective manner, within the agreed budget; in a manner, which is conducive to positive inter-personal relationships between staff; and at a superior level of efficiency.
The Lodge General Manager is also responsible for ensuring that the morale of the camp staff is kept at a high level and that staff are developed on an ongoing basis.
Finally, the Lodge General Manager must provide a written hand over of responsibilities to the Front of House Manager in his/her absence and ensure that a full handover is received on his/her return.
Scope of work:
In broad terms the Lodge Manager oversees the following key performance areas:
Drive the broader goals of the company, in terms of the camp, by planning and implementing Strategic Management Plans.
Management, training and up skilling of the camp staff in line with the companys Standard of Excellence.
Ensure ultimate guest relations in the camp and that the “at home” personal attention levels are maintained.
Maintain the highest standards of housekeeping and maintenance and ensure that style and design is not eroded.
Effective financial management through the administration of orders and effective stock control.
Effective communication and maintenance of camp relations.

  • Industry: Hospitality
  • Salary: $Negotiable

Required Skills

6 Years of Experience
Qualifications
Degree in Hospitality/Tourism, Business, Finance or Administration or related hospitality and or business qualification. <br> Minimum of 6 years work experience – ideally 2 years as a trainee and 4 in a well-recognized five-star hotel or world-class lodge, as a manager.
Key Skills
Exceptional Food and Beverage knowledge
Financial management ability
A hardworking, co-operative manner
High standards of service excellence and a passion for the industry
Attention to detail
Exceptional English and a second language would be preferable
Good computer literacy
Excellent management ability and communication skills
A clear understanding of basic labor law and disciplinary procedures ?
A developmental approach to staff
Assertiveness, patience and good organizational skills
Understanding of housekeeping and maintenance procedures
An awareness of developments within the food and lodge industries, as well as international trends in hospitality

Additional Requirements

Lodge Manbagement
5* Lodge
Food & Beverage Knowledge
Financial Management Abilities
25Jun

Our Client is a high end establishment currently looking for a Deputy General Manager to join their team based in Victoria Falls. You will be reporting directly to the General ManagerRead More

Duties to include:
Provide a welcoming lodge environment for our customers with high standards of service, meals and housekeeping which meet the companys expectations.
Maintain the smooth operation of the Lodge, its facilities, infrastructure, services and functions.
Manage all staff reporting to the position so as to effectively assist, train, develop, motivate and monitor their activities.
Maintain a safe, harmonious, enjoyable work place environment for staff.
Work closely with the General Manager to create a strong management team
Communicate and report to senior management on a regular basis in line with company requirements.
Gain a clear understanding of the managers duties and ensure that these are carried out to the highest standard

  • Industry: Hospitality
  • Salary: $Negotiable

Required Skills

5 Years of Experience
Qualifications
Food & Beverage background preferred <br> Minimum of 5 years experience within a similar role
Key Skills
Exceptional customer service skills
Strong people management abilities
Team player
Decision maker

Additional Requirements

Lodge Management
Food & Beverage