Hotel manager in Eastern Cape | Gumtree Classifieds in Eastern Cape

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Overview My Client a well known 5 Star Safari Lodge in the Eastern Cape is urgently recruiting for a Deputy General Manager to join their well established team of professionals. Remuneration Structure Very Competitive Salary - negotiable based on experience Single status only - Live in position with meals and uniform supplied7 days off per month Requirements Tertiary Qualification in Hospitality Management / Hotel Management or similar A minimum of 4 year’s work experience – ideally 2 years as a trainee and in a well-recognized five star hotel or world class lodge, as an assistant managerExceptional Food and Beverage knowledgeFinancial management abilityA hardworking, co-operative mannerHigh standards of service excellence and a passion for the industryAttention to detailExceptional English and a second language would be preferableGood computer literacyExcellent management ability and communication skillsA clear understanding of basic labour law and disciplinary proceduresA developmental approach to staffAssertiveness, patience and good organizational skillsUnderstanding of housekeeping and maintenance proceduresAn awareness of developments within the food and lodge industries, as well as international trends in hospitalityComputer literate. Easipos, Procure, Protel knowledge advantageous.Drivers License - with PDP preferableHealth and Safety Rep would be an advantage Responsibilities and Key Outputs Able to add value to the team by ensuring that company policy and procedure is carried out and by bringing a very solid service ethic to the EstablishmentHave a clear understanding of the workings of a lodge, strong communication skills and work well within and between the various departmentsExcellent Guest liaison skills a must in dealing with our guests demandsManagement and training of the lodge staff in line with the Company Standard of ExcellenceEnsure ultimate guest relations in the lodge and that the “at home” personal attention levels are maintainedMaintain the highest standards of housekeeping and maintenance and ensure that style and design is not erodedEffective financial management through the administration of orders and effective stock controlEffective communication and maintenance of lodge relationsManagement of the night porters (SL) Please note that only candidates that have been shortlisted for interview will be contacted https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNzEyNDM3OTgyP3NvdXJjZT1ndW10cmVl&jid=1299657&xid=1712437982

Grahamstown

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Overview The General Manager is responsible for managing the daily operations of our fine dining restaurant .In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The General Manager reports to the Operations Manager . ESSENTIAL FUNCTIONS ( Primary responsibilities include ) : General : Oversee and manage all areas of the restaurant and make final decisions on matters of importance.Financial : Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. ™ Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.Food safety and planning :™ Enforce hygiene practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.Ensure compliance with operational standards, company policies.Responsible for ensuring consistent high quality of food preparation and service.Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.Work with head office / suppliers for efficient provisioning and purchasing of supplies.Supervise portion control and quantities of preparation to minimize waste.Estimate food needs, place orders with suppliers and executive chef , and schedule the delivery of fresh food and supplies.Guest service : Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.Operational responsibilities : Ensure that proper security procedures are in place to protect employees, guests and company assets.Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.Investigate and resolve complaints concerning food quality and service.Personnel :Provide direction to employees regarding operational and procedural issues.Develop employees :by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.Prepare schedules and ensure that the restaurant is staffed for all shifts. QUALIFICATIONS : Degree in hotel/restaurant management is desirable.A combination of practical experience and education will be considered as an alternative.Knowledge of computers (MS Word, Excel).https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNjQ2OTIxNTQ0P3NvdXJjZT1ndW10cmVl&jid=1298979&xid=1646921544

Despatch

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KPA’s Responsible for planning, controlling, and ordering food and beverages: execute F&B orders, process guest’s complaints good-naturedly, authorise F&B supplies and place orders, track and order shipments. F&B Operations Ensure waiters are correctly and smartly dressed, & offer professional (& courteous service to guestsEnsure restaurants and cloakrooms are clean, and that table appointments, (+ flower arrangements) are impeccable.Ensure that room service staff are correctly and smartly dressed and serve their guest professionally and friendly.Ensure that room service orders are executed promptly and that they comply with the required standards.Ensure that barmen are well trained, correctly dressed and serve their guest in a professionallyEnsure that bars and cloakrooms are clean and stockedEnsure efficient running of the banqueting department and that all banqueting rooms (& cloakrooms), are tidy & cleanEnsure an effective table reservation systemEnsure that company and statutory hygiene standards are maintainedEnsure that a minimum of 75% is achieved on first kitchen Audit (Management to advise when) and a further 80% on the next one.Implement a new ‘touch’ per year for the dining experience by April 2023 (WINET)Participate in the creation of 12 tailored events per a yearEnsure the quality of the food, the service, the look and feel of the restaurant is to the standard of DHR and that of consultants from the TICS and property Shareholders.Maintain standards equivalent to a 4* Hotel Stock Management Ensure profit margins are maintained, agreed costs are not exceeded through effective control systems, (incl issuing against dockets, sales analysis, menu costings & cash checks).Prepare proper forecast and meet desired revenues for all beverage outlets on-board.Ensure consumable and non-consumable goods are ordered, correctly stored and issued to various departments.Ensure procedures are adhered to, that no bills exceed the stipulated limit without prior approval & that written confirmation, purchase orders, or order numbers are on file.Maintain effective cost control in all areas of the F&B department.Responsible for the final delivery of all F&B products aligned with company´s standards.Ensure that monthly stock takes are conducted.Timeously submit (on the required format) all required information for budgeting purposesmonitor industry trends and make recommendation how it could be implemented & improved in the catering chain. Management Participate in daily scheduled mealtimes preparati... https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xMTE4Njg4NjUwP3NvdXJjZT1ndW10cmVl&jid=1688610&xid=1118688650

Aliwal North

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The Receptionist at Birkenhead House is responsible for all hotel operations, from Front Office, to the Curio shop, and crossing over into Front of House. They are our guests’ first contact, and are required to deliver on The Royal Portfolio’s Purpose, which is “To give our guests a complete experience and a perfect stay”. MAIN DUTIES & RESPONSIBILITIES Dealing with Guest queries and arranging assistance as needed.Prepare for arrival one day in advance; be on top of bookings made.Assist guests with information they need about services at the hotel & surrounds.Liaising all the necessary communications via telephone, email or verbal to all the applicable departments and ensuring that it is attended to timeously.Work hand in hand with the other Hotel departments.Maintain communication within the Hotel, other departments, as well as security with regards to guest’s movement,Ensuring the Front Office is staffed at all times to ensure Guests are attended to whilst browsing through the Curio Shop.Build relationships with all Guests and team members in Front Office.Ability to take initiative and make judgement calls re complaints (adequate gifting / room drops / vouchers).Constant monitoring of PMS and Guest profiling to ensure that the team is updating required information; nationalities, address, remarks, preferences, contact details, etc.Ensuring day-to-day Guest services such as admin, emails, wake-up calls etc; are all handled timeously and accuratelyTimeous execution of key responsibilities as set out by the Head of Department.Recite, understand, apply and live the Purpose and Value statement. REQUIREMENTS & QUALIFICATIONS Must have at least 2 years’ experience in a 5* Hotel environment.Must have at least 1 years experience in a Front Office environment.Demonstrate excellent written and verbal communication skills.Opera (Property Management System) knowledge at Operator Level; computer literacy.Ability to multitask with excellent time-management.Strong administrative experienceKnowledge of the Hermanus and surrounding areas activities, attractions and venues is essential, so living locally is a distinct advantageProven job reliability, diligence, dedication and attention to detail.Degree or Diploma in Hospitality will be an advantage.Must be flexible and willing to work shifts, weekends & public holidays.Knowledge of Hermanus & surrounding areas, attractions and other venues. 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 if you are n... https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8yNzMyMTI0NTAxP3NvdXJjZT1ndW10cmVl&jid=1749154&xid=2732124501

Other Eastern Cape

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HOSPITALITY MANAGER - EASTERN CAPEJob SummaryGrahamstown area – Eastern Cape: Our client is looking for a Hospitality Manager to join the team. Only candidates with the relevant experience will be considered. The successful candidate would need to be based in Kenton or GrahamstownMINIMUM REQUIREMENTSGrade 12Formal qualification in Hotel/ Tourism Management advantageousProven experience in similar roleKnowledge and experience of OHS ActMust have own vehicle/transportExcellent computer communication skills - MS office, email, PMS (current system is MEWS, although Semper has been used before) KEY RESPONSIBILITIESEfficient management of day-to-day hospitality operations including hospitality, guest relations, staff rosters, housekeeping, breakfast service & food offerings, maintenance, sales & marketing, and employee relationsEnsuring the property and guest rooms are maintained at the highest standard of cleanliness and comfortEnsure that the assets are well looked after and all capital expenditure requirements are well thought through, costed and scheduled accordinglyChecking and reporting of required maintenance workResponsible for maintaining and managing all inventories & stocksResponsible for swift handling and resolving of guest needs, requirements, and compliments and complaintsEfficiently manage online guest reviewsEnsure all online and social media platforms are managed and are reflective of the respective establishmentsResponsible for all operational accounting related duties i.e., daily cash-up, petty cash & monthly purchases accounts reconsGood understanding of budgets and forecastingMonthly reporting and commentary to support office on actual financial performances vs budgetsMust have excellent communication and staff relation skillsInspires, motivates, and maintains good staff relations and productivitySchedule and direct staff’s daily dutiesProvides on-going staff training and developmentAble to work hospitality shifts and hours and maintain a good work-life balanceONLY short-listed candidates will be contactedTo apply CLICK THIS LINK and upload your CV https://webapp.placementpartner.com/wi/vacancy/?id=farm&VacRef=FM001034&preview=41de2f3c42a2ab5492b35c299d41a3f4 https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMjY2XzQ0MTUwX180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1163128&xid=1266_44150

Other Eastern Cape

AH 402977 - Restaurant and Function Manager

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Employer DescriptionA Historic Country Hotel (sleeps 60) with Restaurant and Function Facilities for up to 1000 guests (remaining guests are accommodated in other properties in the town) located in a beautiful remote town in the Eastern Cape. (Roughly 3 hours from Port Elizabeth)Job DescriptionRestaurant and Function ManagerA Historic Country Hotel (sleeps 60) with Restaurant and Function Facilities for up to 1000 guests is looking for a Restaurant and Function manager to work closely with other team members in a supportive and flexible manner, focusing on the overall success of the hotel, restaurant, functions and events to the satisfaction of all guests.Key responsibilities would be:Responsible for the profitability of the F&B department through the control over the following processes. Maintenance and control of all food and beverage procurement, goods receiving, storage, issuing stock taking, stock analysis, stock control and stock security procedures.Accumulation analysis of food and beverage revenues.Control over labour costs.The carrying out of regular audits on all point-of-sale policies and procedures, chit control, cash controls, revenue accumulation and banking procedures.Accurate costings and pricing strategies performed on all menu and beverage items to ensure budgeted GP margins are being achieved while maintaining market related pricing structures.Improvement of turnover through the running of regular promotions, activities and marketing campaigns in conjunctions with the general manager.The compilation of department budgets and control over all F&B cost and expenditure.Producing a weekly trading accountResponsible for the well-being, motivation and welfare of all food and beverage employees.Co-ordinates work assignments, departmental planning and departmental objectives.Pays special attention to the performance and well-being of newly employed staff and the induction and training.Promotes sound communication and understanding between all departments and all levels, both upwards and downwards through the implementation and maintenance of effective communication channels.Ensures that customer relations are kept at high standard and that queries and complaints are dealt with promptly and in a satisfactory manner.Ensures the cleanliness, hygiene and physical appearance of all food and beverage outlets, kitchens and public areas are to the standards set by management.Responsible for the engineering and costing of menus. Particular attention must be paid to encouraging the use of local and seasonal food sources. Preparation of the wine selection, wine lists and beverage selection and the application costings. The setting of prices in accordance with a strategy that does not deter from the concept or theme of the hotel but ensures that we maintain value for money, market related prices and our market share is protected, and new bu https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5Xzc0Mzg2X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1189395&xid=1109_74386

Other Eastern Cape

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Marketing Co-Ordinator - PattersonMarketing Co-OrdinatorDescriptionOur well-known client in the Hospitality / Tourism industry and based near Paterson in the Eastern Cape, has a position available for a Marketing Co-Ordinator.Please Note: This is a live-in position.Candidates who live close-by, may have a hybrid work-from-home / office option available to them. MINIMUM REQUIREMENTS:Degree or equivalent in Sales & Marketing / Communications / Business.Minimum of 5 years’ working experience in Sales & Marketing.Ability to effectively communicate with others in English (written and spoken).5–star Hospitality / Hotel experience would be an advantage.Experience with digital & social media.Advanced level of experience with MS Office, specifically Excel and Outlook.Creativity and writing skills.Experience with brochure / design software an advantage. KEY PERFORMANCE AREAS OF THIS POSITION INCLUDE:Assist with creating and executing an annual marketing plan and budget.Create and update databases.Responsible for website management.Manage Google listings.Managing OTA sites.Responsible for Social Media management.Updating of all marketing collateral both print and digital.Assist with developing marketing campaigns and the implementation thereof.Responsible for content creation (Blogs and Newsletters).Review responses and provide feedback from various platforms.Assist with planning and coordination of photo and video shoots where necessary.Responsible for image bank management, as well as images across other platforms.Liaising & co-ordinating with external companies, such as PR Agency, Digital & Advertising Agency.Assist with the overall marketing strategy in line with the marketing goals and plans.Assist with follow ups from sales trips and trade shows.Assist with preparations for trade shows and sales trips.Manage barter and trade agreements.Assist in servicing DMC’s, tour operators and travel trade partners.Assist with overseas representation, monitor output and collaborate on any opportunities.Collaborate with tour operators, travel agents, travel writers, sports planners, wholesalers, golf markets, South African Tourisms and other associations to generate possible partnerships.Assist with the implementation of Sales & marketing plans as needed.Assist with annual rates distribution and contracting; ensure that all 3rd party distributors are correctly contracted with the correct commission structures.Together with the Sales and Marketing and Revenue Manager, develop a variety of packages for local and international distribution to the travel trade and for direct sales distribution.Aggressively pursue sales leads and prospects for travel trade sales.Attend Trade Shows, industry meetings, presentations and sales calls where required to promote the company.Organize familiarization tours and conduct promotional visits to potential clients / agents. COMPETENCIES REQUIRED:Excellent communication skills.Organized, detail-orientated and deadline sensitive.Ability https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMjY2XzQ1Nzc4X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1168522&xid=1266_45778

Other Eastern Cape

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Other Eastern Cape

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Responsibilities:- Plan and direct food preparation and culinary activities- Modify menus or create new ones that meet quality standards- Estimate food requirements and food costs- Supervise kitchen staffs activities- Arrange with your Executive Chef for equipment repairs/purchases- Manage your kitchen staff including changing of rosters and corrective disciplinary actions- Rectify arising problems or complaints- Give prepared plates the final touch- Perform administrative duties- Comply with nutrition and sanitation regulations and safety standards- Maintain a positive and professional approach with co-workers and customers- Ensure all kitchen equipment, surfaces and utensils is washed, sanitised and packed neatly- Ensure scullery area is cleaned, Crockery cutlery and glassware is washed and packed away neatly Prerequisites: - 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 property.- 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.- He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.- Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.- Improves service by communicating and assisting individuals to understand guest needs, 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 guest service, operational needs and financial objectives are met.-Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.- 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 hotel standards.- Coordi https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA4XzYyMzQ2X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1218273&xid=1108_62346

Grahamstown

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"hotel manager" in Eastern Cape

hotel manager in Eastern Cape (24 results)

Results for hotel manager in All Categories in Eastern Cape