Available Jobs - Hospitality(14)
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Available Jobs Hospitality
Revenue Control- Fully responsible for the food & beverage department’s financial performance and long-term sustainability.
Ensure required F&B procedures, operational and administrative systems and controls are in place.
Assist with daily, weekly and monthly food, beverage, paper supplies and operating equipment stock takes and variance reconciliation.
Interacting with Guests to receive valuable feedback and thus being a salesperson, researcher and problem solver.
Ensuring that the cleanliness and hygiene of the restaurant, stores and bars are of the highest standard.
Manage and oversee the daily operation of the restaurant, bar, room service & banqueting department.
Staffing levels and rostering are maintained to meet operational requirements and within budgeted parameter.
When schools are booked into camp you will be responsible for running school camps
When schools aren't booked it would include
game walks for clients
working at the bar
general maintenance or even fill in general management
Must be good with children
Ideally have some experience running childrens camps
There is a distinguished Captain and a great compliment of staff to handle the day to day operations. Rotation is 3 weeks on (22 days 24/7), 1 week off. Private room with en suite and all your meals provided to a 5* standard.
Responsibilities include but are not limited to
All administrative duties including purchasing, invoicing, receipting and management reporting
Guest relations including meeting, greeting and planning day safari trips / excursions
Overseeing all housekeeping, catering and deck hands
Logistic planning, travel arrangements and itineraries
Catering orders, deliveries and general management duties
Management of the staff and training
Arranging guest entertainment and being available for their every request 24/7
Customer service and liaisons
Honest, trustworthy and diligent
Personable, friendly and professionally presented
Knowledge of African animals and landscapes
Social and approachable
5* Hospitality experience
Purchasing and stocking all baking materials for the kitchen
Prepare a variety of dessert, cakes, and bread-based items
Planning menus and training staff of bakers on all recipes
Maintaining a clean and sanitary kitchen space
Monitoring and maintaining all pastry department equipment
Leadership and communication skills
Time management skills
Good understanding of the restaurant business and budgets
Preparing, cooking and presenting pastry dishes
Managing and training any demi-chef de parties or commis working with you
Helping the sous chef and head chef to develop new dishes and menus
Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
Monitoring portion and waste control to maintain profit margins
A cool head
An ability to delegate appropriately
A grasp of profit margins
The FOM is the first contact for Guests and is responsible for making sure that the Front Office runs smoothly and effectively.
The Front Office is the area of the Guest House is where guests form their first and last impressions of the hotel – this makes it really important for the Front Office Manager to work hard to create a pleasant experience for guests to ensure their return.
Hours 630am - 2pm (some days may be required to stay a bit later if very busy). Monday to Friday. One weekend shift monthly but will get a weekday off in lieu of this.
Job starts in January 2020, however 2 months of training is required prior to start date
Ensuring the front desk provides a professional and friendly service for guests
Dealing with guests
Arranging staff scheduling
Acting as liaison between General Manager and staff
Firm leadership skills
The ability to multitask, prioritise and manage time
The ability to perform under pressure
Must be highly motivated
Hard working & able to cope with stressful situations
Developing and implementing human resources policies.
Supporting strategic objectives.
Hiring staff and negotiating employment agreements.
Ensuring compliance with laws and regulations.
Managing staff wellness and performance reviews.
Motivating and supporting current staff.
Maintaining staff records.
Handling employee benefits.
Identifying staffing needs and creating job descriptions.
Designing and directing training programs.
Superior interpersonal skills.
Good problem-solving skills.
Budget management experience.
Strong people skills.
Knowledge of labor laws and regulations.
Duties and responsibilities include but are not subject to:
Ensuring members are well informed of the facilities available and capabilities of the club. This also includes sending out information on offerings from affiliated and any promotions that are running.
Informing members of their membership dues and timing of payments. The incumbent should ensure that members can easily make payments through the various platforms for any reservations of membership.
Assist members with making reservations within the business centre. This includes arranging food & beverage for any board meetings or conferences that the member would like to host. The incumbent should be on hand so that the member has a smooth experience when hosting any session in the business centre or a corporate event.
Assist members with making hotel room reservations. The reservation process should be efficient and upon arrival, it is the incumbent’s responsibility to ensure that the guest has a 5* experience and all of their needs are met.
Assist members to coordinate any logistics for guests who are staying at the club hotel or arriving for meetings. The incumbent should be able to contact the appropriate companies and ensure that each guest has a smooth and stress-free experience.
Ensuring that any lunch or dinner reservations within the club for the assigned member is confirmed. If they have any preferences, then logging them into the system to continually improve service levels.
Building a strong relationship with the assigned member so that all his/her preferences can be logged into the software system to improve the service levels. Continuously improving service levels and ensuring that each member receives a 5* service is imperative to the role.
Responsible for recruiting members and carrying out background checks on potential members that are presented to the board for approval for membership
Being present and on-hand at public events held at the venue and ensuring that instructions are followed for events to run smoothly and efficiently.
Any other ad-hoc tasks which are requested by the member that are within the building
Good organisational and time management skills
The ability to research, digest, analyse and present material clearly and concisely
Excellent interpersonal skills
The ability to work on your own initiative
Honesty and reliability
Attention to detail
Manage and monitor activities of all employees in the Front Office department making sure they adhere to the standards of excellence and to the guidelines set in the employee handbook, hotel policies and procedures, coaching, training and correcting where needed.
Direct and oversee all hotel operations during the night shift to ensure guest satisfaction and safety.
Conduct Briefing for all staff during Night Shift.
Inform all Overnight staff of nightly activities, group, and VIP arrivals as well as special requests and repeat guests.
Check accommodations, making sure any special requests are carried out accordingly, greet guests upon arrival and ensure escort to accommodations if appropriate.
Maintain a professional and high-quality service-oriented environment at all times.
Act as manager on duty for the hotel in the absence of the Front Office Manager dealing with complaints, problem-solving, disturbances, special requests and any other issues that may arise.
Manage the night shift in the department ensuring all employees perform the tasks assigned to them and coordinate Front Office activities with other departments.
Required to welcome our guests to the hotel in a friendly and helpful manner, ensure that the public areas are kept clean and tidy.
Occasionally assist guests with their luggage, be a point of contact for our guests, valet park guests cars and other responsibilities to ensure all requirements are met during our guests stay.
Must actively participate in the decision-making process on guest relocation for nights when over capacity, execute accordingly and ensure a smooth relocation process. This effort must be coordinated with the Front Office Manager and/or Manager on Duty prior to shift start.
Monitor and develop team member performance to include, but not limited to, providing supervision, scheduling, assigning nightly work, conducting training, conducting counseling and evaluations and delivering recognition and also reward.
Ensure the accurate completion of the daily night audit in a timely fashion.
Must be able to perform the full night audit if needed.
Oversee the preparation of daily summary reports.
Assist the Front Office Manager in implementing and enforcing financial controls throughout the department, helping with control of operating expenses, scheduling and purchasing.
Should Show Initiative, Problem Solving, Staff Training, Team Leading.
Work closely with the Housekeeping Department to improve guest services and foster cross-departmental communication.
Be aware and able to enforce all fire-life-safety procedures.
Remain current in all updates with regards to new procedures and training.
Report any suspicious persons, activities and/or hazardous conditions to the Security department and/or the Front Office Manager.
Good personality and charm are important to be the Night Manager in the way to represent themself on behalf of hotel management.
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 3pm, 5 days off a month
Work under pressure
Friendly and helpful
Oversee the operations functions of the hotel, as per the Organizational chart.
Ensure full compliance to Hotel operating controls, SOP’s, policies, procedures and service standards.
Handling complaints, and oversee the service recovery procedures.
Ensure all decisions are made in the best interest of the hotels and management.
Developing improvement actions, carry out cost savings.
A strong understanding of P&L statements and the ability to react with impactful strategies
Closely monitor the hotel business reports on a daily basis and take decisions accordingly.
Ensure that monthly financial outlooks for Rooms, Food & Beverage, Admin & General, on target and accurate.
Maximizing room yield and hotels/resort revenue through innovative sales practices and yield management programs.
Draw up plans and budget (revenues, costs, etc.) for the owners.
Helping in the procurement of operating supplies and equipment, and contracting with third-party vendors for essential equipment and services.
Act as a final decision maker in hiring key staff.
Overseeing and managing all departments and working closely with department heads on a daily basis.
Be accountable for the responsibilities of department heads and take ownership of all guest complaints.
Provide effective leadership to hotel team members.
Lead in all aspects of business planning.
Respond to audits to ensure continual improvement is achieved.
Responsible for safeguarding the quality of operations both (internal & external audits).
Responsible for legalization, Occupational Health & Safety Act, fire regulations and other legal requirements.
Available to work when needed, including weekends, holidays, and nights.
Duties to include:
The main purpose of the Camp 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 Camp Manager to monitor hospitality service, maintenance, and housekeeping standards within the lodge. The role is additionally strategic in nature, and the Camp 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 Camp 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 Camp 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.
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
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
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
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
Good team-working abilities
The ability to work independently
Meticulous attention to detail, especially with regard to food hygiene and safety
Strong analytical and numerical skills