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Duties: Restaurant Operations: Manage daily restaurant operations including breakfast, lunch, dinner, and special dining experiences (boma dinners, bush dinners, private dining).Ensure smooth coordination between front-of-house service staff, kitchen, and bar.Maintain consistent 5* service standards and dining presentation. Guest Experience & Service Excellence: Deliver warm, professional, and personalised dining experiences aligned with luxury safari lodge standards.Engage with guests to understand preferences, dietary requirements, and special occasions.Proactively resolve guest complaints and service issues to ensure guest satisfaction. Team Leadership & Supervision: Supervise, schedule, and motivate waiters, hosts, and service supervisors.Conduct on-the-job training in service standards, etiquette, menu knowledge, and wine service.Support performance management, discipline, and staff development in line with South African labour legislation. Quality, Hygiene & Compliance: Ensure compliance with food safety (HACCP), health & safety regulations, and lodge SOPs.Maintain cleanliness, hygiene, and presentation standards in all restaurant and service areas.Ensure responsible alcohol service in accordance with South African liquor legislation. Stock & Cost Control: Assist with stock control, beverage counts, breakages, and wastage reporting.Monitor service equipment, linen, and tableware and report shortages or damage.Support cost-control initiatives without compromising service quality. Administrative & Reporting Duties:Prepare daily service reports and provide feedback to the Food & Beverage Manager.Assist with rosters, attendance tracking, and leave planning.Participate in departmental meetings and training sessions.Strong leadership and people-management skills.Exceptional guest service and communication abilities.High attention to detail and service consistency.Good organisational and time-management skills.Problem-solving ability and calmness under pressure.Team-oriented with a hands-on leadership approach.Professionalism, integrity, and accountability. Requirements: Grade 12A formal qualificationAt least 2 5 years luxury 5* safari lodge / high end dining Restaurant Management experience.Wine knowledge will be an advantage.Guest-facing, fast-paced environment requiring professiona https://www.jobplacements.com/Jobs/R/Restaurant-Manager-1305038-Job-Search-07-02-2026-00-00-00-AM.asp?sid=gumtree

11d

Job Placements

Other

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Location: Stellenbosch AboutA luxury hospitality portfolio known for sophisticated escapes and unique guest experiences offers dynamic career opportunities to positive, vibrant, and energetic individuals.The Head Chef is responsible for overseeing the entire kitchen operation, ensuring the preparation and presentation of high-quality food while maintaining cost control, hygiene, and compliance with health and safety regulations. The role requires strong leadership, creativity in menu development, and effective management of kitchen staff to deliver exceptional culinary experiences. Main Responsibilities:Ensure all guests are cared for individually, meeting specific needs, adhering to dietary requirements, and preparing meals accordingly.Ensure food served meets expected standards, maintaining the reputation of the establishment.Report complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager.Maintain effective internal communication with other departments.Ensure menus are seasonal, fresh, and organic in line with brand vision and standards.Review menus and dishes with the Group Operations Manager, Hotel Manager, and Horticulturist seasonally, adhering to deadlines for releasing new menus.Design menus for picnics, braais, conferences, and Chefs experience meals in cottages to enhance guest experiences.Ensure night audit menu preparation and training are completed thoroughly and identify training needs where required.Conduct weekly meetings with the Hotel Manager for planning and feedback.Conduct daily briefings to ensure all staff are informed of specials, out-of-stock items, and alternatives.Lead, train, and develop a skilled and motivated kitchen team.Conduct performance reviews, provide constructive feedback, and support staff development.Ensure adherence to recipes, portion control, and presentation standards.Manage staff scheduling and ensure adequate coverage during service hours.Interview prospective kitchen staff and liaise with Human Resources.Ensure adequate staffing levels, manage duty rosters, and delegate responsibilities, including coverage for leave and absenteeism.Handle disciplinary matters and grievances in conjunction with Human Resources.Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.Control waste and portion sizes to maximize efficiency and profitability.Maintain regular stock checks and provide training on stock-taking and ordering procedures.Ensure all kitchen staff follow hygiene and food safety protocols in line with HACCP and local health regulations. Experience and https://www.executiveplacements.com/Jobs/H/Head-Chef-1301973-Job-Search-06-24-2026-04-22-35-AM.asp?sid=gumtree

20d

Executive Placements

Stellenbosch

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Duties: Ensuring that day sheets are updated daily with correct information and shared with all relevant departments timeously.Assist with daily safari shop sales with guests and staffCommunication management ensuring that all phone and radio calls are responded to as per company policy and procedures.Ensure all guest special requirements are noted, acted upon, and communicated to relevant departmentsAct as a central control point in any emergency and ensure you follow company policies and procedures with regard to any emergency situation.Assist with logistics in terms of transferring guests, staff and deliveries to the correct destinations at the correct times.Ensure accurate billing and smooth-running check-in and/or check-out procedureFollow Policies & Procedures regarding payments received, gratuities, forex, and cash handling and managementProvide a professional and friendly service to all guestsEnsure all Front Office Duties are done as per the Front of House BOPS Requirements: Matric or Grade 12 certificateMinimum of 2 years hospitality experience in reputable establishmentsFront of House Experience is a mustAn outgoing, warm, and friendly personalityNeeds to be well presentedPositive attitude, self-motivated, confident, and comfortable around people from all walks of lifeExcellent communication and interpersonal skills (listening skills, verbal communication, etc)Good sense of humour Good guest relations abilities (including effective listening and communication skills)Excellent people skillsGood knowledge of Front OfficeAbility to work under pressure and under tight deadlinesAttention to detail & Accuracy of utmost importanceHigh energy levels & drive to get things doneInitiative to look for ways of improvingAn appreciation of other cultures. The ability to speak and/or understand another language would be an advantageGood standard of IT and numeracyComputer literate with excellent skills in ExcelResRequest and Sage or similarExcellent literacy skills (writing of emails, viewing web pages)Excellent arithmetic skills (counting quantities, using percentages, understanding tables in reports, and interpreting graphs)Commercial awareness understanding the companyUnderstanding resources and suppliersStay up-to-date on Industry and World DevelopmentsTeam player AbilityFlexibilityStrong time management and team player skillsDemonstrable team player qualitiesAnalysing and problem-solving skills https://www.jobplacements.com/Jobs/R/Receptionist-1299937-Job-Search-06-17-2026-00-00-00-AM.asp?sid=gumtree

12d

Job Placements

Grahamstown

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Duties: Build People Capability: Coaching and mentoring restaurant leaders to lead high-performing teams; role-model inclusive, values-led leadership and effective on-the-floor coaching.Identifying and accelerating high-potential talent; maintaining a healthy pipeline of Team Leaders, RMs and RGMs.Partner with People Capability Leader (PCL) and operational leaders to design employee engagement plans (recognition and growth pathways) that improve retention.Ensuring clear goals, timely feedback, and result management; closing skill gaps through targeted development and training certification.Safeguarding safe staffing levels and balanced rosters; upholding safety, security and labour practice standards. Deliver a Consistent Customer Experience: Auditing and coaching CHAMPS (Cleanliness, Hospitality, Accuracy, Maintenance, Product Quality, Speed of Service), ROCC (Restaurant Operations Compliance Check), and CSL (Champs Standards Library) standards; ensuring brand-consistent service, quality and efficiencies across all restaurants.Driving daily/weekly operational routines (CHAMPS checks, shift huddles, line checks, food safety, cash controls) and closing gaps with action plans.Managing of food, staffing or staff resources, and overhead costs proactively, ensuring agreed service times, effective deployment profitability.Ensuring H&S, food safety, security and cash handling compliance; reducing loss, waste and operational variance.Sharing best practices; leading root-cause problem solving with operational leaders to drive sustainable improvements. Grow the Brand, Sales & Profits:Driving initiatives that translate to the broader brand strategy and embedding them for local success within your region.Guiding store marketing, delivering optimisation, product & promo execution; ensuring visibility and operational readiness.Reviewing P&Ls with Operational Leaders (RGMs, RM and SS); driving cost/productivity initiatives and margin improvement.Piloting, embedding and sustaining new ways of working; tracking post-initiative KPIs and scaling what works.Partner with PCL, Operational Leaders, Training Facilitators and fellow ACs to deliver impactful training and culture initiatives. Requirements: Diploma/degree in supply chain, hospitality and/or related field (Advantageous)Proven leadership responsibility for a workforce of 700800+ employeesMinimum 5 years management experience in leading large teams, across multiple locations, with a strong understanding of the complexity that comes with it in Quick Service Restaurant (QSR), and/or FMCG/retail industryWestern Cape, Northern Cape, North West and Mpumalanga restaurantshttps://www.executiveplacements.com/Jobs/A/Area-Coach-1300293-Job-Search-06-17-2026-16-05-04-PM.asp?sid=gumtree

12d

Executive Placements

Bo-Kaap

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La Residence’s Guest Relations Officer needs to demonstrate the highest level of courteous and efficient service, to ensure our Guests feel welcome and that their needs will be attended to at all times during their stay. The GRO builds strong relationships with our Guests, constantly striving to live up to our purpose, which is To give our Guests a complete experience and a perfect stay.MAIN DUTIES & RESPONSIBILITIESDeal with Guest queries (via phone, email and in person) and arrange assistance as necessaryProvide Guests with information about attractions, facilities, services, and activities in and around Franschhoek & StellenboschPrepare for Guests’ arrival a day before the time, making note of any special requestsMonitoring our booking system, Opera and manage the Guest profiles and relay any information to other departmentsDeliver day to day hotel services: wake-up calls, printing newspapers, day sheets, welcome letters, weather cards, bills etc. (and ensuring they are handled timeously and accurately)Managing reservations for restaurant, tours and transfersAnswer and screen all incoming switchboard calls and deal with individual requests, messages and queries from GuestsLiaise regularly with agents on Guest experience on propertyMaintain communication with all other hotel departmentsAssist with ad hoc duties as requested by colleagues and ManagementDaily itinerary review to ensure bookings are confirmed, preferences shared with departments and service providersPrepare Guests for departure, offering assistance with transport, flight confirmations, boarding passes, luggage packing and wrapping, storage, car cleaning where applicable, breakfast packs, etc.Live and breathe the companys Vision, Purpose and Values statement.REQUIREMENTS & QUALIFICATIONSMust have at least 2 years’ experience in a 5* Hotel environment.Must have at least 2 years’ experience in a Front Desk role.Degree or Diploma in Hospitality Management.Knowledge of Property Management system Opera at Operator Level.Computer literate with working knowledge of Microsoft Office Word, Excel, PowerPoint and Outlook.Demonstrate excellent written and verbal communication skills.Proven job reliability, diligence, dedication and attention to detail.Ability to multitask with excellent time-management.Ability to work under pressure with strong admin skills.Ability to take initiative and make judgement calls.Ability to take the initiative and be a leader.Must be flexible and willing to work shifts.It is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio.South African citizenship is advantageous. A valid work permit is essential https://www.jobplacements.com/Jobs/G/Guest-Relations-Officer--La-Residence-1203080-Job-Search-07-15-2025-02-00-16-AM.asp?sid=gumtree

Job Placements

Franschhoek

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An established hospitality organization renowned for its excellence and dynamic work environment is seeking a talented Financial Accountant to play a pivotal role in driving financial integrity and operational excellence. This is an exceptional opportunity for a proactive professional eager to impact business success through precision, strategic insight, and collaboration.Duties:Prepare monthly management accounts, including Profit & Loss statements, Balance Sheets, and Cash Flow reports.Perform month-end close processes such as journals, accruals, prepayments, and depreciation.Maintain accurate general ledger records.Produce weekly and monthly financial reports for management review.Oversee Accounts Payable processing, ensuring timely supplier payments and accurate reconciliations.Manage Accounts Receivable billing, credit control, and debt collection activities.Conduct daily, weekly, and monthly bank reconciliations.Monitor cash flow and liquidity to support operational stability.Ensure proper cash-handling procedures across front office, bars, and restaurants.Verify revenue reports from PMS/POS systems (Opera, Micros, GAAP, etc.).Review and analyze room revenue, F&B income, and event-related revenue.Monitor cost of sales, inventory movements, and support stock takes.Prepare VAT calculations and submissions in compliance with regulations.Liaise with auditors during internal and external audits.Assist with annual budgets and rolling forecasts.Support operational teams with cost insights related to F&B, Rooms, and Events.Ensure strong controls around revenue, procurement, stock, cash, and assets.Work with hospitality systems such as Opera, Apex, Micros, and accounting software like Pastel or Sage.Maintain data integrity across financial and operational systems.Requirements:Bachelor’s degree in Accounting, Finance, or a related field.2–4 years of accounting experience, with hospitality experience strongly preferred.Familiarity with PMS/POS integration and hospitality financial processes.Experience with stock control, food & beverage cost systems, and revenue controls.Strong understanding of Accounting Principles and IFRS.Proficiency in accounting software such as Pastel or Sage.Knowledge of RPE, C, and hospitality-specific systems.Nice to Have:Experience working within the hospitality industry.What Well Give You:Salary: R25,000 - R30,000 per month (Cos https://www.executiveplacements.com/Jobs/F/Financial-Accountant-1303689-Job-Search-06-29-2026-11-00-36-AM.asp?sid=gumtree

14d

Executive Placements

Adelaide