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Grade 12 and tertiary qualification in General Management / Food & Beverage / Hospitality. K.P.As include -Operational Management: Ensure the smooth day to day running of the restaurants in the area; Ensure that the area adheres to the brand standards; Grow the company from a market share and profit perspective; Identify and interpret problem areas in the business; Ensure strict compliance with Occupational Health & Safety Regulations and any other related legislation; Respond to crisis situations and work toward resolving any related problems; Scan the area to identify emerging trends that will affect the organizationFinancial: Monitor and ensure adherence of the area to financial policies, processes and budgets; Report operational and financial risk to senior management for purposes of analysis and development of mitigating plans and strategies; Inform management of the status and implementation plans of programmes, services and quality initiativesMarketing: Assist the COO in developing and implementing plans and strategies for growth within the area Assist in identifying property opportunitiesPeople Management: Identify, develop and retain talent; Direct and coordinate activities of staff in the area to ensure continuity in operational excellence, maximizing returns on investments, and increasing productivity; Work with HR and Training staff in dealing with employee grievances, discipline and ensure their effective implementation and management.Only South African Citizens need apply. No Google Drive CVs please. Unsolicited CV will not be responded to. If you have not received a response within two weeks, please assume your application has not been successful.
https://www.jobplacements.com/Jobs/R/Restaurant-Area-Manager-QSR-North-West-Province-1104987-Job-Search-3-4-2026-2-41-35-PM.asp?sid=gumtree
8d
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Duties: General administration, accounts and stock control.Quality control of food, food presentation and serviceMotivating staff and leading them.Excellent Guest liaison skillsHave a strong eye for detail with regards to all lodge rooms, service & food Requirements: Grade 12Minimum of 2 - 4 years in Front of House in a 4 / 5* LodgeFirst Aid level 1Outgoing personalityPrevious FOH/receptionist experience inExceptional hosting skills Salary: R8K negotiated for the right candidate6 weeks on/2 weeks off14 days annual leaveLive inProvident fund after 3 months probationFood provided while hostingUniform provided
https://www.jobplacements.com/Jobs/F/FOH-Assistant-1266330-Job-Search-02-26-2026-00-00-00-AM.asp?sid=gumtree
12d
Job Placements
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Duties: Coordinate, arrange and confirm all group logistics/requirements pre-arrival, during stay and post-departure.Collect information and create detailed itinerary or working documents for all groups and events ensuring all operations departments are updated of the requirements and any changes made.Host clients for regular FAM trips and site inspections and ensuring they are well educated on the lodge various facilities, varied offerings, and capabilities.Bringing in and following up on new leads and conversion of group bookings.Promote and actively sell activities at the lodge to increase revenues while enhancing guests satisfaction.Maintain strong relationships with all high producing PCOs, agents, corporate clients, and other trade partners to ensure their needs are always fulfilled. Requirements: Hospitality or Event Management diploma from a reputable institution or academy.Minimum 3-years experience as a MICE Manager, Banqueting Co-ordinator, or Guest Relations Manager in a 5-star environment.Be well informed about the trends in hospitality, changing guest needs and behaviour, and developments in other industries.Creative minded and committed with meticulous attention to detail with regards to event logistics planning.Strong people skills, and diplomacy in handling complaintsProficient English communication skills, an international language an added advantage.Highly presentable with balanced emotional intellect.Flexibility in working hours (evening and weekends) while hosting events.
https://www.jobplacements.com/Jobs/M/MICE-Manager-1267010-Job-Search-02-28-2026-04-03-52-AM.asp?sid=gumtree
13d
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Duties: Deliver training and development for kitchen staff, covering procedures, food preparation, and service standards.Design, implement, and record induction and basic training programs for all new employees.Supervise kitchen staff, providing regular feedback on performance and addressing development needs.Motivate, coach, and build a cohesive, high-performing kitchen team.Oversee kitchen operations in the absence of the Senior Chefs, ensuring consistency and professionalism.Collaborate with the Senior Chefs to develop and implement new menus.Enforce statutory regulations and food hygiene policies, ensuring all employees receive the necessary training and coaching.Apply strong knowledge of food controls, including ordering, stock management, and menu pricing.Monitor and control departmental expensesfood costs and wagesaligned to business volumes.Maintain and continuously improve service and operational standards to maximize guest satisfaction. Requirements: Grade 12 / Matric.Diploma/Certificate in Culinary Arts a mustAt least 7 years experience working as a Chef, especially in a-la-carte.Strong communication skills with the ability to engage effectively at all levels.Self-motivated and capable of inspiring and motivating others to achieve shared goals.Proven management and leadership expertise with a track record of delivering results.Skilled in coaching, mentoring, and team building to drive performance and collaboration.Sound knowledge of health & safety legislation and hygiene standards, with consistent compliance.Experienced in planning, coordinating, and delivering high-quality à la carte and buffet offerings.Proficient in computer skills, including MS Office SuiteAble to write, read and speak English.
https://www.jobplacements.com/Jobs/A/A-la-Carte-Chef-1266114-Job-Search-02-25-2026-10-06-42-AM.asp?sid=gumtree
15d
Job Placements
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Duties: Perform inspection, maintenance, repairs, and installation of air conditioning systems, including building control and pneumatic systems, cooling systems, refrigerators, ice machine, refrigerated water coolers, and similar equipment.Carry out maintenance checks on heating, ventilation, refrigeration, and air conditioning systems.Carry out repair and routine maintenance duties on HVAC equipment.Carry out overhauling and servicing of refrigeration units by repairing, changing, or reworking broken parts of compressors, condensers, and vacuum pumps.Order for replacement of equipment parts as required, perform repairs as ordered, and keep record of servicing on equipment.Ensuring minor and major servicing of HAVC systems for effective preventive maintenance.Follow all OHS rules set for the job.Assist with any other duties with repair and maintenance teams as assigned. Requirements: Technical qualification and training in HVAC systems.2-3 years work experience.Good communications skills, verbal and written.Strong knowledge of the methods, practices, test instruments, tools, and materials typically applied in repairing and servicing various refrigeration and air conditioning systems, and other similar equipment.Strong ability and skill to diagnose, locate, and fix defects in refrigeration and air conditioning systems/units and similar equipment quickly and correctly.Valid code 08 drivers license.Experience in minor and major servicing of Air-Conditioning & Refrigeration equipment.Experience in Air-Conditioning, Cold & Freezer Room installations.
https://www.jobplacements.com/Jobs/A/Aircon-Technician-1266119-Job-Search-02-25-2026-10-06-42-AM.asp?sid=gumtree
15d
Job Placements
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Duties: Game drives & guided walksAnticipate future circumstances, conditions and requests and use these scenarios to plan aheadAnticipate Guest needs and think up creative ways to meet these needsCorrectly communicate detailed information and instruction to othersRecognise safety or security concernsHosting guestsAssisting with vehicle and reserve maintenance Requirements: FGASA Field Guide Level 2At least 3 years experience as a Trails Guide / Senior Field Guide at a Big 5 reserveFull Trails Guide qualificationOther guide related qualificationsFirearm competencyARHValid First Aid CertificateValid Drivers License
https://www.jobplacements.com/Jobs/T/Trails-Guide-1266117-Job-Search-02-25-2026-10-06-42-AM.asp?sid=gumtree
15d
Job Placements
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Duties: Food preparation:Assist the chef de partie in preparing ingredients, cooking components of dishes, and assembling plates according to the restaurants recipes and specifications, maintaining high standards of quality and presentation.Station management:Oversee a designated section of the kitchen, such as sauces, vegetables, or desserts, under the guidance of the chef de partie, ensuring that all tasks are completed efficiently and that food items are ready for service.Ingredient handling:Receive, store, and handle food ingredients properly, following hygiene and safety procedures to ensure freshness, quality, and compliance with health regulations.Kitchen organization:Maintain cleanliness and organization in the kitchen, including workstations, equipment, and storage areas, to facilitate efficient food preparation and service.Team collaboration:Collaborate with other members of the culinary team, including chefs, cooks, and kitchen assistants, to coordinate tasks, communicate effectively, and ensure smooth operations during service hours.Quality control:Assist in quality control measures, including taste testing, visual inspection of dishes, and adherence to portioning and plating standards, to maintain consistency and excellence in culinary output. Requirements: Grade 12Diploma from a culinary school a must3 years experience in a high-volume kitchen5 yrs as a Chef CDP or similar role with referrals.Able to write, read and speak English.Experience in using cutting tools, cookware and grills.Knowledge of various cooking procedures and methods. (grilling, baking, boiling and frying)Planning and organizing skills with familiarity of inventory systems.Strong communication & Time Management SkillsPassionateGreat teamwork skills and attention to detail with excellent communication skills.Sound knowledge of food safety standards and procedures is desirable.Able to work shifts, weekends and public holidays.Physically fit, able to stand for long periods, walk long distancesAbility to Maintain high standards for their personal, kitchen and food hygiene.Must have Critical Thinking & Problem-Solving skillsMust have Adaptability, Teamwork & Collaboration Skills
https://www.jobplacements.com/Jobs/D/Demi-Chef-1266113-Job-Search-02-25-2026-10-06-42-AM.asp?sid=gumtree
15d
Job Placements
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Duties: Levelling walls and floors using plaster, cement, or sand; removing old tiles and adhesives.Measuring, marking, and cutting tiles (using hand/power tools) to fit around obstacles like pipes, fixtures, and corners.Mixing and spreading mortar or adhesive, ensuring even coverage for secure attachment.Applying grout to joints, removing excess, and cleaning the finished surface.Following blueprints, ensuring accurate alignment (using levels and squares), and ensuring consistent, aesthetic patterns.Adhering to health and safety regulations (PPE), maintaining tools, and keeping work areas clean. Requirements: Experience/Training: Trained through apprenticeships, certificates or on-the-job experienceStrong, accurate, and precise cutting and installation skills.Excellent eye for alignment, pattern, and colour, particularly for intricate or mosaic work.Ability to kneel, bend, stand for long periods, and lift heavy materials.Ability to calculate areas, materials, and costs.
https://www.jobplacements.com/Jobs/T/Tiler-1266120-Job-Search-02-25-2026-10-06-42-AM.asp?sid=gumtree
15d
Job Placements
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Duties: Lead daily kitchen operations.Supervise and mentor junior chefs.Ensure consistency in food quality and presentation.Manage inventory and ordering.Support the Head Chef with menu development and costing.Assist the Head Chef in overseeing the day-to-day culinary operations of the villa/lodge, ensuring exceptional food quality and presentation.Prepare and cook dishes to the highest standards, demonstrating creativity and a passion for culinary excellence.Collaborate closely with the culinary team to develop innovative menus that showcase the finest local and seasonal ingredients.Coordinate and supervise kitchen staff to ensure smooth operations.Train and mentor junior chefs, promoting skill development and maintaining a cohesive and efficient team.Adhere to strict health and safety regulations (HACCP), maintaining a clean and organized kitchen environment.Work closely with other departments to deliver a seamless dining experience for guests. Requirements: Grade 12A formal culinary qualificationAt least 3+ years experience in a luxury lodge / hotel environmentExcellent cooking and leadership skills.Strong organizational and planning ability.Knowledge of food safety and cost control.Assertive, dependable and team focused.Passionate about culinary excellence.Adaptable and composed under pressure.Proven leadership experience.Ability to work well under pressure and in a fast-paced environment.Strong organizational and time management skills.Excellent communication and interpersonal skills.A commitment to delivering exceptional guest satisfaction.Good understanding of food and wine trends.In depth knowledge and understanding of stock procedures and controlKnowledgeable of all dietary and religious requirementsAbility to adapt with an ever-changing environment.
https://www.jobplacements.com/Jobs/S/Sous-Chef-1266115-Job-Search-02-25-2026-10-06-42-AM.asp?sid=gumtree
15d
Job Placements
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Duties: Prepare daily mise-en-place and cook dishes according to recipes and section standards.Maintain cleanliness, organization, and food safety / hygiene in the assigned section.Assist the Chef de Partie and Sous Chef with daily operations and supervise junior Commis chefs.Ensure high standards of food quality and presentation are consistently met.Monitor food stock levels, control wastage, and assist with inventory management. Requirements: Grade 12Culinary school training or apprenticeship is preferred.At least 24 years in a similar role at a luxury lodge / hotelStrong culinary skills, ability to work under pressure in a fast-paced environment, team leadership, and organization.
https://www.jobplacements.com/Jobs/D/Demi-Chef-1266116-Job-Search-02-25-2026-10-06-42-AM.asp?sid=gumtree
15d
Job Placements
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Duties: Guests feel seen, anticipated, and cared for; that the guest journey is intentional, consistent, and memorableGuest-facing teams are confident, present, and alignedGuest feedback reflects emotional connection, not only satisfaction Guest Journey Ownership: Accountable for the integrity and execution of the end-to-end guest journey (pre-arrival, arrival, in-stay, departure, post-stay)Design and protect key guest rituals, moments, and transitionsEnsure consistency of experience while respecting the unique character of the lodgeCurate experiences for VIPs, repeat guests, special occasions, and long-stay guestsAct as escalation point for complex or sensitive guest situations Experience Delivery & Presence: Maintain a visible, engaged presence in guest areasConduct daily experience walkabouts and informal quality checksObserve guest behaviour and emotional cues to proactively adjust serviceEnsure guest communications reflect the groups tone of voicePartner with Support Office, Marketing, Front Office, Hosts, F&B, Wellness, Fitness, Guides, Housekeeping and Activity Partners to ensure seamless experience delivery. Inclusive of residences and out and about experiences.Elevate the quality of guest interaction beyond service delivery, through visible leadership and coaching People Leadership & Coaching: Lead, coach, and inspire guest-facing teams to deliver intuitive, emotionally intelligent serviceSet clear expectations around presence, language, body language and guest interactionFacilitate experience-focused training and coaching sessionsIdentify and develop future talent within guest-facing teamsReinforce accountability while nurturing confidence and pride in serviceEnsure Guest Experiences trainings outcomes are lived within the property.Serve as the connector between departments, shaping a consistent guest-first mindset across the property Brand & Experience Custodian: Act as the on-property custodian of the guest experienceEnsure all guest touchpoints align with brand values and experience standardsProtect intimacy, warmth, and authenticity as the business scalesCollaborate with Marketing and Guest Experience leadership on storytelling and enhancementsContribute insights into broader Guest Experience strategyConduct all preparations for special occasions in conjunction with the GE Department and Interiors.Act as the on-property translator of the brand, embedding its values into daily behaviours and team practices Guest Feedback & Insight:https://www.jobplacements.com/Jobs/G/Guest-Experience-Manager-1265684-Job-Search-02-24-2026-10-03-47-AM.asp?sid=gumtree
16d
Job Placements
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