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Results for Jobs in Bela-Bela / Warmbad in Bela-Bela / Warmbad
1
Minimum requirements: MatricHospitality qualification (Certificate or Diploma)3 Years experience in a food and beverage supervisory or management role, preferably within a lodge or hotel environmentStrong understanding of food and beverage operations, stock control, cost management, and staff supervisionComputer literacy essential, including: Point of Sale, Stock control systems and Microsoft OfficeWillingness to live on-siteValid drivers license (advantageous for remote lodge location)Consultant: Gillian Ngwenyama - Dante Personnel Mpumalanga
https://www.jobplacements.com/Jobs/F/Food-and-Beverage-Manager-1258622-Job-Search-04-01-2026-00-00-00-AM.asp?sid=gumtree
8d
Job Placements
2
Join the TeamDo you have a Passion for Natural, Alternative Healing, as well as for the Healing Benefits of Cannabis?Become a Cannabis Oil Research Consultant or Agent for Cannabis-Wellness and Natural Healing Products in South Africa.We provide the training, the support, supply you with marketing material, access to over 600 Protocols... plus much more!Become a member of the Cannabis Oil Research team now, either fulltime as a Sole Area Agent or part-time as a Direct Sales Agent (DSA).
15d
VERIFIED
1
We are looking for an experienced and passionate Facilitations Manager to lead and manage the planning, coordination, and delivery of a variety of camp programmes including sport camps, leadership development camps, fun and adventure camps and environmental education camps.The successful candidate must be a strong and confident leader who is able to manage large teams of facilitators and oversee programmes for large groups of participants. The role requires excellent organisational ability, leadership presence, and the capacity to ensure that all programmes are engaging, educational, safe, and well-organised while creating memorable experiences for schools and visiting groups. This position operates in a fast-paced camp environment and requires someone who is able to work well under pressure, manage multiple programmes simultaneously, and maintain high standards of organisation and safety at all times. Key ResponsibilitiesProgramme ManagementPlan, develop, and oversee sport, leadership, adventure, and environmental camp programmes.Ensure programmes are age-appropriate, engaging, and aligned with educational or development goals.Coordinate and manage daily camp schedules and activities.Team LeadershipLead, supervise, and support a large team of facilitators.Manage facilitators e?ectively during programmes involving large groups of participants.Provide training, guidance, and mentorship to facilitators.Ensure staff deliver programmes professionally, safely, and enthusiastically.Camp OperationsEnsure all activities are conducted safely and according to camp policies.Manage equipment, resources, and activity areas.Maintain high standards of organisation, safety, and communication.Client ExperienceWork with schools, teachers, and group leaders to understand their objectives.Ensure visiting groups have a positive and memorable camp experience.Address feedback and continuously improve programmes.AdministrationAssist with programme planning, reporting, and documentation.Ensure risk assessments and safety procedures are followed.Coordinate bookings and logistics with the operations team when required. Minimum RequirementsDiploma in one of the following fields:Sport ManagementOutdoor RecreationEducationEnvironmental EducationLeadership Development or a related fieldMinimum 3–5 years experience in camp facilitation, outdoor education, sport programmes, or youth development programmes.Proven leadership experience managing teams and larg
https://www.jobplacements.com/Jobs/F/Facilitations-Manager-1274178-Job-Search-03-22-2026-23-00-14-PM.asp?sid=gumtree
17d
Job Placements
1
Ads in other locations
1
We are looking for a social media intern to join our team on a temporary 6-month contract basis, with potential for a full-time position.Candidate Requirements:Relevant background in marketing, media, communications, or a related fieldA strong grasp of social platforms including Facebook, Instagram, LinkedIn, YouTube, and PinterestExcellent written English and meticulous attention to detailespecially for captions and schedulingProficiency with basic graphic design tools (e.g., Canva)especially for creating stories and Pinterest pinsConfidence using scheduling tools like Meta Business Suite, Brandwatch, or similarFamiliarity with project management platforms such as TrelloStrong time management and a commitment to meeting deadlinesA proactive, enthusiastic attitude with a willingness to learn and growGenuine interest in sustainable travel and a passion for the African continentSelf-motivation and the ability to collaborate effectively as part of a remote teamMust have demonstrated backend social media experience (e.g. scheduling, analytics, content tools)Must be based in Hoedspruit areaCandidate Responsibilities:Managing comments, direct messages, and mentions across all social media channelsScheduling and publishing content across relevant social platformsCurating and posting 24-hour stories on Instagram and FacebookAssisting in content creationimage sourcing, copywriting, and basic designfor Facebook, Instagram, LinkedIn, and PinterestSupporting YouTube channel management and video uploadsThis is a live out office-based role
https://www.jobplacements.com/Jobs/S/Social-Media-Intern-1200475-Job-Search-07-04-2025-10-09-46-AM.asp?sid=gumtree
9mo
Job Placements
1
Duties: Inventory Governance & Daily Controls: Oversee all daily stock movements across all departments.Ensure full SOP compliance at all times.Verify all transactions captured by the Inventory Administrator, including:Purchase OrdersGRNsTransfers (Internal & External)Wastage /Write OffCreditIssues / ConsumptionMaster Data UpdatesReject and correct inaccuracies before daily cut-off.Ensure item categorisation (UOM, Cost, VAT rules) aligns with Group standards. Sales vs Consumption Reconciliation (High-Risk Areas): Reconcile POS sales vs inventory depletion for:Bar (Minibar, Game Drive & Sales)Gallery & Creative Lab RetailSpa RetailValidate recipe-linked items for correct depletion (cocktails, pouring).Investigate all consumption discrepancies same-day.Enforce no replenishment without reconciliation per SOP. Transfers, Issues, Wastage & Credit Management: Verify all transfers include:Correct documentationSignaturesMatched valuesEnsure all departmental issues are supported by usage sheets.Validate all wastage entries and ensure proper authorisation.Confirm supplier credits are correctly raised and reconciled. Purchase Order Controls & Budget Alignment: Validate purchasing requests against: Department budgetsApproved PAR levelsMin/Max or ROP settingsConfirm all POs use correct item codes, UOM, supplier, price, and delivery details.Notify Group Inventory Manager of unusual changes or irregularities. Receiving, Storage & Storeroom Integrity (via Storeman) Oversight of:GRN accuracy and 3-way matching (PO Delivery Note Invoice)FIFO rotation & expiry controlChemical segregation & OE protectionStoreroom access control & key registersWeekly storeroom housekeeping & safety audits Note: The Storeman executes physical tasks; the Inventory Controller verifies compliance. Cycle Counts & Full Stock Counts: Lead mid-month and month-end counts.Ensure blind counts for high-risk items (Beverage, Food, Gallery Retail & Housekeeping Amenities & Cleaning).Investigate variances using movement logs, POS data, GRNs, and usage patterns.Ensure all variances are fully explained and approved. Month-End Process & Reporting: Manage Month End Process for all inventory locations in co-operation with all HODsCompile month-end reporting pac
https://www.jobplacements.com/Jobs/I/Inventory-Controller-1278805-Job-Search-04-08-2026-10-11-56-AM.asp?sid=gumtree
16h
Job Placements
1
Job Title: Graphic Designer (Hospitality)Department: Marketing / Sales & MarketingReports To: Marketing Manager / Brand ManagerLocation: South Africa (Hotel, Lodge, Resort, or Hospitality Group) Job PurposeTo create visually appealing and brand-consistent design materials that support marketing, advertising, and guest engagement initiatives across all hospitality platforms. Key Responsibilities Design & Creative DevelopmentDesign marketing collateral including brochures, flyers, menus, posters, and signage Create digital assets for websites, email campaigns, and social media platforms Develop brand-aligned visuals for promotions, events, and seasonal campaigns Ensure consistency of brand identity across all properties and touchpoints Digital & Online ContentDesign social media graphics, banners, and online advertisements Assist with website layout design and updates (UX/UI considerations) Create engaging content for platforms such as Instagram, Facebook, and LinkedIn Work with digital marketing teams on campaigns and analytics-driven design Branding & Corporate IdentityMaintain and evolve the companys visual identity and brand guidelines Ensure all designs align with the hospitality brands tone, luxury level, and guest experience Support rebranding or new property launches where applicable Collaboration & Stakeholder EngagementWork closely with marketing, sales, and operations teams Liaise with printers, suppliers, and external agencies Interpret briefs and deliver creative concepts within deadlines Production & Quality ControlPrepare artwork for print and digital publication Ensure accuracy, high quality, and consistency of all design outputs Manage multiple projects and deadlines effectively Minimum RequirementsQualificationsDiploma or Degree in Graphic Design, Visual Communication, or related field Experience25 years experience in graphic design (hospitality or lifestyle industry preferred) Portfolio demonstrating creative and branding work Technical SkillsProficiency
https://www.jobplacements.com/Jobs/G/Graphic-Designer-1278812-Job-Search-04-08-2026-10-15-31-AM.asp?sid=gumtree
16h
Job Placements
1
Job Title: Guesthouse ManagerLocation: South Africa (specific location depends on property)Department: Hospitality / Front Office / OperationsReports To: Owner / General Manager / Regional Manager Job Purpose:To oversee the day-to-day operations of the guesthouse, ensuring high standards of guest service, efficient management of staff, and profitability. The Guesthouse Manager is responsible for maintaining the property, managing bookings, and creating an exceptional experience for guests. Key Responsibilities: Guest Services & ExperienceEnsure excellent customer service and guest satisfaction at all times.Handle guest complaints and feedback professionally and promptly.Oversee check-in and check-out processes, ensuring efficiency and accuracy.Maintain personal presence and availability for guest queries or special requests. Staff ManagementRecruit, train, and manage guesthouse staff, including housekeepers, receptionists, and maintenance personnel.Schedule staff and monitor performance, ensuring compliance with standards and regulations.Conduct regular staff meetings and foster a positive work culture. Operations & AdministrationManage daily operations including reservations, front desk, housekeeping, and maintenance.Implement standard operating procedures (SOPs) and ensure staff adherence.Maintain accurate records of occupancy, revenue, expenses, and inventory.Ensure compliance with local health, safety, and labor regulations. Financial ManagementMonitor income and expenses, prepare budgets, and report financial performance to owners.Maximize revenue through effective room management, upselling, and cost control.Manage supplier contracts and procurement of goods and services. Marketing & Guest RelationsPromote the guesthouse to increase occupancy and revenue.Manage online presence, social media, and third-party booking platforms.Build relationships with local businesses and travel agents to attract guests. Maintenance & FacilitiesEnsure that the property is clean, safe, and well-maintained.Coordinate maintenance schedules and oversee repairs.Ensure all equipment, facilities, and rooms meet quality standards. Qualifications & ExperienceMinimum Matric / Grade 12; Hospitality or Business Management qualification preferred.At least 35 years experience in hospitality management, preferably in guesthouse or small hotel operations.Proven experience in staff management, budgeting, and guest relations.Familiari
https://www.jobplacements.com/Jobs/G/Guesthouse-Manager-1278813-Job-Search-04-08-2026-10-15-31-AM.asp?sid=gumtree
16h
Job Placements
1
Job Title: Executive ChefJob OverviewThe Executive Chef is responsible for overseeing all culinary operations within the establishment. This includes menu planning, kitchen management, staff supervision, budgeting, food quality control, and ensuring compliance with South African health and safety regulations. The role requires strong leadership, creativity, and operational efficiency to deliver exceptional guest dining experiences. Key Responsibilities Culinary Leadership & Menu DevelopmentDesign, plan, and update menus in line with seasonal availability and market trendsMaintain high standards of food quality, taste, and presentationIncorporate local South African ingredients and cuisine where applicableManage special dietary requirements (e.g., Halaal, vegan, gluten-free) Kitchen Operations ManagementOversee daily kitchen operations across all outlets (restaurants, banqueting, room service)Ensure efficient workflow and kitchen organisationMonitor portion control and minimise food wastageMaintain cleanliness and hygiene standards in line with HACCP principles Staff Management & TrainingRecruit, train, and mentor kitchen staffDevelop staff schedules and manage labour costsConduct performance evaluations and disciplinary procedures where requiredFoster a positive and productive kitchen culture Financial & Cost ControlDevelop and manage kitchen budgetsControl food costs, stock levels, and wastageWork with procurement to source quality ingredients at competitive pricesAnalyse financial reports and implement cost-saving strategies Health, Safety & ComplianceEnsure compliance with South African food safety regulationsMaintain health and safety standards in line with Occupational Health and Safety ActConduct regular kitchen inspections and audits Guest Experience & Quality AssuranceEnsure consistent delivery of high-quality dishesEngage with guests when required to enhance dining experienceHandle guest feedback and resolve complaints efficiently Minimum RequirementsGrade 12 (Matric)Formal Culinary Qualification (Diploma or Degree in Culinary Arts or Hospitality Management)Minimum 510 years experience in a professional kitchenAt least 35 years in a senior or head chef roleExperience in luxury hospitality, game lodges, or high-end restaurants preferred Key Skills & CompetenciesStrong leadership and team management skillsExcellent culinary and creative abilitiesFinancial acumen and budgeting skillsKnowledge of fo
https://www.jobplacements.com/Jobs/E/Executive-Chef-1278815-Job-Search-04-08-2026-10-15-38-AM.asp?sid=gumtree
16h
Job Placements
1
Job Title: Kitchen ManagerLocation: South AfricaReports To: Executive Chef / Food & Beverage ManagerJob Purpose:The Kitchen Manager is responsible for the overall management of kitchen operations, ensuring high-quality food production, compliance with health and safety standards, cost control, and effective team management within the hospitality establishment. Key Responsibilities:Operations ManagementOversee daily kitchen operations to ensure efficiency and high-quality food production.Plan and organize kitchen workflow to maximize productivity and reduce wastage.Ensure all food preparation and presentation meets the brands standards.Maintain inventory levels and manage stock to minimize losses and control costs.Team ManagementSupervise, train, and mentor kitchen staff, including chefs, cooks, and kitchen assistants.Prepare staff schedules and ensure adequate coverage during peak periods.Promote teamwork, motivation, and a positive work culture in the kitchen.Health, Safety & ComplianceEnsure adherence to all food safety, hygiene, and occupational health standards.Conduct regular inspections and audits to ensure compliance with local regulations.Handle incidents or complaints regarding food quality or kitchen safety professionally.Financial & Administrative ManagementMonitor food and labor costs to ensure profitability.Assist in budgeting and forecasting for kitchen operations.Maintain accurate records of stock, orders, and staff attendance.Menu Development & Quality ControlCollaborate with the Executive Chef to develop menus and seasonal specials.Ensure consistency in food quality, taste, and presentation.Recommend improvements to kitchen processes and recipes to enhance guest satisfaction. Qualifications & Experience:Diploma or Degree in Culinary Arts, Hospitality Management, or related field preferred.Minimum 35 years of experience in a supervisory role within a hospitality kitchen.Proven experience managing teams and kitchen operations.Strong knowledge of food safety regulations and standards in South Africa (HACCP certification preferred). Skills & Competencies:Strong leadership and team management skills.Excellent organizational and multitasking abilities.Sound financial acumen and ability to manage budgets and costs.Strong communication and interpersonal skills.Ability to work under pressure and maintain high standards consistently.
https://www.jobplacements.com/Jobs/K/Kitchen-Manager-1278816-Job-Search-04-08-2026-10-15-38-AM.asp?sid=gumtree
16h
Job Placements
1
Job Title: Chef de Partie (Station Chef)Department: Kitchen / CulinaryReports To: Sous Chef / Executive ChefLocation: South Africa (specific property as applicable) Job Purpose:The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring high-quality food production, maintaining hygiene standards, and supporting the smooth operation of the culinary team. This role demands culinary skill, attention to detail, and the ability to work efficiently under pressure. Key Responsibilities:Food Preparation & ProductionPrepare and cook food according to recipes, portion controls, and presentation standards.Ensure consistency in taste, appearance, and quality of dishes from your station.Monitor the freshness and quality of ingredients.Station ManagementManage a designated kitchen section (e.g., grill, pastry, fish, meat, vegetables, or cold section).Organize workstations for efficiency and cleanliness.Ensure timely delivery of meals during service periods.Teamwork & CommunicationWork closely with other chefs, kitchen staff, and front-of-house teams.Assist junior kitchen staff, apprentices, and interns where necessary.Communicate effectively with the Sous Chef and Executive Chef regarding stock, orders, and special requirements.Hygiene & SafetyMaintain hygiene and safety standards according to local health regulations and property policies.Ensure all equipment is clean, maintained, and stored correctly.Report hazards, accidents, or equipment faults immediately.Inventory & Stock ControlAssist in receiving, checking, and storing deliveries.Monitor stock levels for your station and notify senior chefs of shortages.Minimize waste and optimize ingredient usage.Quality AssuranceMaintain high standards of food presentation.Ensure compliance with dietary requirements, allergen information, and portion control.Participate in tasting and quality checks as directed by senior chefs. Qualifications & Experience:Education: Culinary qualification or diploma from a recognized culinary school preferred.Experience: Minimum 23 years as a Chef de Partie or in a relevant kitchen role in hospitality.Knowledge of international and local cuisine, cooking methods, and contemporary plating techniques.Experience working in hotel, resort, or fine-dining environments is advantageous. Skills & Competencies:Strong organizational and multitasking abilities.https://www.jobplacements.com/Jobs/C/Chef-De-Partie-1278820-Job-Search-04-08-2026-10-15-38-AM.asp?sid=gumtree
16h
Job Placements
1
Job Title: Banqueting CoordinatorIndustry: Hospitality (Hotels, Game Lodges, Conference Venues)Location: South Africa Job PurposeTo plan, coordinate, and execute all banqueting and event functions, ensuring seamless service delivery and exceptional guest experiences in line with the establishments standards. Key ResponsibilitiesEvent Coordination & PlanningLiaise with clients to understand event requirements (corporate functions, weddings, conferences, etc.)Prepare event proposals, quotations, and contractsCoordinate all event logistics including venue setup, décor, catering, and equipmentConduct site inspections with clients where requiredOperational ManagementOversee the execution of events from setup to breakdownEnsure all departments (kitchen, housekeeping, F&B, maintenance) are alignedManage event timelines and ensure smooth flow of serviceHandle last-minute changes or issues professionallyClient Relationship ManagementMaintain strong relationships with clients and suppliersAct as the main point of contact before, during, and after eventsEnsure high levels of customer satisfaction and handle complaints effectivelyAdministrative DutiesMaintain accurate records of bookings and event detailsPrepare function sheets and distribute to relevant departmentsMonitor budgets, costs, and billing accuracyAssist with reporting and forecasting of banqueting revenueTeam CoordinationBrief banqueting staff on event requirementsCoordinate staffing levels with HR or Duty ManagersSupervise casual staff during functions where necessary Minimum RequirementsQualificationsDiploma or Degree in Hospitality Management, Events Management, or related fieldExperience24 years experience in banqueting, events coordination, or F&B operationsExperience in hotels, lodges, or conference venues preferredSkills & CompetenciesStrong organizational and multitasking skillsExcellent communication and interpersonal abilitiesHigh attention to detailProblem-solving and decision-making skillsAbility to work under pressure and flexible hours (weekends, evenings, public holidays)Financial acumen (budgeting and cost control) Technical SkillsProficiency in MS Office (Word, Excel, Outlook)Experience with booking/event management systems (e.g., Opera, Protel, or similar)Basic understanding of food and beverage operations Key Performance Indicators (KPIs)Client satisfaction scoresSuccessful execution
https://www.jobplacements.com/Jobs/B/Banqueting-Co-Ordinator-1278814-Job-Search-04-08-2026-10-15-38-AM.asp?sid=gumtree
16h
Job Placements
1
Job Title: Restaurant ManagerLocation: South Africa (City/Region as applicable)Department: Food & Beverage / HospitalityReports To: General Manager / Operations Manager Job Purpose:To oversee and manage all aspects of restaurant operations, ensuring high standards of food quality, service, hygiene, and guest satisfaction while optimizing profitability. The Restaurant Manager ensures smooth day-to-day functioning, leads staff, and implements strategies for continuous improvement. Key Responsibilities:Operations ManagementOversee daily restaurant operations including dining, kitchen, and bar areas.Ensure compliance with health, safety, and hygiene standards (HACCP and local regulations).Monitor and manage operational budgets, cost control, and revenue targets.Develop and implement standard operating procedures (SOPs) for service efficiency.Coordinate reservations, seating, and special events.Staff ManagementRecruit, train, supervise, and motivate restaurant staff.Conduct performance appraisals and provide ongoing feedback.Create staff schedules ensuring adequate coverage during peak periods.Foster a positive work environment and encourage teamwork.Customer ServiceEnsure guests receive exceptional service and handle complaints professionally.Monitor guest feedback and implement improvements based on insights.Maintain a strong presence on the restaurant floor to interact with guests.Financial ManagementTrack and analyze restaurant financial performance (sales, costs, and profitability).Implement cost-control measures (inventory, labor, and wastage management).Prepare and present reports to management on key performance indicators (KPIs).Marketing & PromotionsCollaborate with marketing team on promotional campaigns and events.Identify opportunities to increase revenue through upselling and specials.Monitor market trends and competitor activities to improve offerings. Qualifications & Experience:Minimum National Diploma or Degree in Hospitality Management, Business Administration, or related field.At least 35 years of experience in restaurant management, preferably in a high-volume or upscale environment.Proven track record of team leadership, guest satisfaction, and financial management. Skills & Competencies:Excellent leadership, communication, and interpersonal skills.Strong financial acumen and budgeting skills.Exceptional customer service orientation.Ability to work under pressure and resolve conflicts efficiently.Knowledge of health, safety, and hygiene standar
https://www.jobplacements.com/Jobs/R/Restaurant-Manager-1278818-Job-Search-04-08-2026-10-15-38-AM.asp?sid=gumtree
16h
Job Placements
1
5* Waiter Duties and responsibilities:To clean agreed designated areas, in accordance with laid-down procedures, morning/evening routines and hygiene requirements.To change table linen as required and ensure dirty or damaged linen is counted and exchanged for clean, usable items and report to Head Waiter who will in turn report to Ass. F&B Manager.To clean and refill cruet and condiment sets, order branded sauces and chutneys to ensure consistent supply.To ensure that flowers and table decorations are fresh and comply with agreed standards.To set tables to laid-down standards, ensuring that all items used are clean, undamaged and in a good state of repair.To ensure sideboards on stations are adequately stocked with replacement cutlery, linen, or other established needs, be they food or equipment.To prepare and serve coffee/tea to laid-down standards when this is an agreed duty of the establishment.To take orders from guests and ensure these are given to the appropriate person to execute.To be totally familiar with the composition of all menu items.To serve food and beverages in accordance with laid-down standards, but above all in a professional, courteous manner.To clean tables and ensure they are cleaned as soon as it is apparent that guests have finished their food or drink with an acceptable balance between speed yet allowing guests to finish their meal without feeling rushed.To ensure that guests are correctly charged, present the bill, and take payment from the guest, in accordance with the procedures of the establishment.At all times to be aware of and practice good guest relations, assisting the guest in any way which does not adversely affect other guests.To attend to guest complaints satisfactorily and feed back to Duty Manager who will report to F&B Manager.To report any suspicious packages or parcels to management without delay.To take part in any fire or evacuation drills and ensure complete familiarization with all exits, including those normally used by guests.To be continually aware of, and maintain, the highest standards of personal hygiene and dress.To attend meetings and training courses as required.To take part in fire drills and evacuation drills at required intervals. RequirementsApplicants must have at least 1-3 years experience in a related field with a solid track record working in a similar role within the HospitalityMatric is a minimum requirement, but a further qualification is aValid RSA ID
https://www.jobplacements.com/Jobs/A/5-Waiter-1278825-Job-Search-04-08-2026-10-15-38-AM.asp?sid=gumtree
16h
Job Placements
1
Job Title:Handyman Interior InstallationLocation:Hospitality properties (Hotels, Lodges, Resorts) South AfricaReports To:Maintenance Manager / Operations ManagerJob Purpose:The Handyman Interior Installation is responsible for performing general maintenance, minor repairs, and installation of interior furnishings, fixtures, and décor items to ensure a safe, functional, and aesthetically appealing environment for guests. Key Responsibilities:Interior Installation & Maintenance:Assemble and install furniture, fixtures, and fittings (e.g., cabinets, wardrobes, beds, chairs, mirrors).Install décor elements, artwork, and functional interior accessories.Ensure proper handling and placement of materials to prevent damage.Conduct minor carpentry, painting, and finishing work as required.Repair and maintain interior fittings such as door handles, locks, and hinges.General Handyman Duties:Carry out minor electrical and plumbing repairs when necessary.Fix or replace damaged tiles, panels, or wall coverings.Maintain proper tools and equipment and report faulty tools immediately.Perform regular checks and maintenance of interior areas to prevent damage or wear.Safety & Compliance:Follow all workplace health and safety regulations.Ensure all installations meet quality and safety standards.Maintain cleanliness and order in work areas.Teamwork & Communication:Collaborate with housekeeping, operations, and maintenance teams.Report progress, challenges, and material needs to the supervisor.Assist in projects as needed, including renovations or seasonal installations. Qualifications & Experience:Matric (Grade 12) or equivalent; technical/vocational training in carpentry, plumbing, or electrical work is an advantage.Minimum 23 years experience in interior installation, general maintenance, or handyman services, preferably in hospitality.Knowledge of furniture assembly, installation techniques, and repair skills.Basic understanding of electrical, plumbing, and carpentry works. Skills & Competencies:Strong practical and problem-solving skills.Attention to detail and quality workmanship.Ability to read and interpret technical drawings or instructions.Good communication skills in English; other South African languages are an advantage.Physical fitness and ability to lift and carry materials safely.Punctual, reliable, and flexible to work on short notice.
https://www.jobplacements.com/Jobs/H/Handyman--Interior-Installations-1278827-Job-Search-04-08-2026-10-15-38-AM.asp?sid=gumtree
16h
Job Placements
1
Job Title: Banqueting WaiterIndustry: Hospitality Hotels, Lodges, Conference Centres, and Event VenuesLocation: South Africa Job Purpose:To provide professional, courteous, and efficient service to guests during banquets, conferences, weddings, and special events, ensuring a high standard of food and beverage presentation and customer satisfaction. Key Responsibilities:Event Preparation:Assist in setting up banquet rooms according to event specifications and layouts.Prepare tables, chairs, linens, cutlery, glassware, and decorative items.Ensure buffet stations, bars, and service areas are clean, organized, and fully stocked.Guest Service:Serve food and beverages promptly and professionally during banquets and events.Attend to guest needs, ensuring a personalized and memorable experience.Clear plates, cutlery, and glasses efficiently while maintaining a clean and safe environment.Collaboration & Communication:Coordinate with the kitchen, bar, and banquet team to ensure smooth service.Communicate effectively with team members to handle special requests or last-minute changes.Standards & Compliance:Maintain hygiene and safety standards according to health regulations.Follow proper food handling and storage procedures.Ensure all service areas comply with venue policies and quality standards.Post-Event Duties:Assist with breakdown and cleaning of banquet rooms after events.Report any issues, damages, or shortages to the Banqueting Supervisor or Manager. Skills and Competencies:Strong interpersonal and communication skills.Attention to detail and ability to anticipate guest needs.Ability to work efficiently in a fast-paced, team-oriented environment.Knowledge of table service techniques, food and beverage pairing, and etiquette.Professional appearance and demeanor.Flexibility to work evenings, weekends, and public holidays as required. Qualifications & Experience:Grade 12 (Matric) or equivalent; hospitality-related education preferred.Previous experience as a waiter, preferably in banqueting, events, or fine dining.Knowledge of South African health and safety regulations an advantage. Physical Requirements:Ability to stand, walk, and carry trays for extended periods.Physically fit to lift moderate weights (tables, chairs, trays). Reporting Line:Reports to the Banqueting Supervisor or Banquet Manager.
https://www.jobplacements.com/Jobs/B/Banqueting-Waiter-1278823-Job-Search-04-08-2026-10-15-38-AM.asp?sid=gumtree
16h
Job Placements
1
Job Title:Interior Decorator HospitalityLocation:South Africa (specific lodge, hotel, or resort location as applicable)Reports To:General Manager / Operations Manager / Project ManagerJob Purpose:To conceptualize, design, and implement interior décor solutions that enhance the guest experience and reflect the brand identity of the hospitality establishment. The Interior Decorator ensures functional, aesthetic, and culturally appropriate designs while coordinating with suppliers, contractors, and management. Key Responsibilities:Design & Conceptualization:Develop creative interior design concepts that align with the hospitality brand and target clientele.Create mood boards, color palettes, furniture layouts, and decor schemes.Ensure functionality and flow in guest areas, dining spaces, rooms, and public areas.Project Management:Oversee interior decoration projects from concept to completion.Collaborate with contractors, suppliers, and in-house staff to ensure timely delivery of materials and installations.Manage project budgets and timelines efficiently.Material & Product Selection:Source and select appropriate furniture, fixtures, lighting, fabrics, and accessories.Ensure quality, durability, and sustainability of chosen materials.Maintain relationships with suppliers and vendors to negotiate pricing and ensure timely delivery.Implementation & Styling:Arrange and style furniture, artwork, and decorative elements to achieve desired aesthetics.Ensure consistency with the established brand theme and design guidelines.Conduct quality checks post-installation to maintain high standards.Trend Awareness & Innovation:Stay updated on hospitality design trends and innovations.Recommend design improvements or refurbishments to enhance guest satisfaction.Collaboration & Communication:Work closely with the management team to meet strategic goals.Coordinate with housekeeping, operations, and maintenance for practical functionality of designs.Prepare design presentations and reports for stakeholders. Qualifications & Skills:Diploma or Degree in Interior Design, Interior Decorating, or a related field.Minimum 35 years of experience in interior decoration, preferably within the hospitality sector.Strong knowledge of design principles, color theory, and spatial planning.Proficient in design software (e.g., AutoCAD, SketchUp, 3D rendering software).Excellent aesthetic judgment and creative flair.Strong project management, budgeting, a
https://www.jobplacements.com/Jobs/I/Interior-Decorator-1278826-Job-Search-04-08-2026-10-15-38-AM.asp?sid=gumtree
16h
Job Placements
1
Job Title: Curio Sales LadyLocation: South Africa (Lodge, Hotel, or Tourist Facility)Department: Retail / Guest ServicesReports To: Retail Manager / Operations Manager Job Purpose:To manage the curio shop, ensuring an excellent shopping experience for guests, maximizing sales, maintaining stock levels, and promoting local crafts and souvenirs. Key Responsibilities:Sales & Customer ServiceWelcome and assist guests in a friendly, professional manner.Promote and sell curio items, souvenirs, crafts, and local products.Upsell and cross-sell products to enhance guest experience and revenue.Handle guest inquiries, complaints, and requests efficiently.Stock ManagementMaintain inventory and stock levels, including reordering when necessary.Receive deliveries and check for accuracy and quality.Organize displays and maintain a visually appealing shop layout.Conduct regular stock counts and report discrepancies.Financial HandlingOperate the cash register or POS system accurately.Handle cash, card, and other forms of payment securely.Prepare daily sales reports and submit to management.Merchandising & MarketingArrange products in an attractive and accessible way.Display promotional items and seasonal products.Assist with marketing initiatives to promote curio products to guests.Administrative TasksMaintain records of sales, stock, and suppliers.Assist in preparing orders and liaising with vendors.Report any maintenance or safety issues in the retail area. Skills & Competencies:Excellent customer service and interpersonal skills.Good sales and negotiation abilities.Basic numeracy and cash handling skills.Attention to detail and organization skills.Knowledge of local crafts, souvenirs, and tourism products is advantageous.Ability to work independently and as part of a team. Qualifications & Experience:Grade 12 (Matric) or equivalent; additional retail or hospitality training is an advantage.12 years experience in retail or curio sales, preferably in hospitality or tourism.Knowledge of local and South African cultural crafts is a plus. Working Conditions:Full-time position, may require weekends and public holidays.Work is mostly in the retail area of the lodge, hotel, or tourist facility.Professional appearance and adherence to company dress code are required.
https://www.jobplacements.com/Jobs/H/Hospitality-Curio-Sales-Lady-1278822-Job-Search-04-08-2026-10-15-38-AM.asp?sid=gumtree
16h
Job Placements
1
Job Title: Barman / WaiterDepartment: Food & Beverage (F&B)Location: South AfricaReports To: F&B Manager / Restaurant Manager Job Purpose:To provide exceptional beverage and table service to guests, ensuring a welcoming and professional experience that enhances the establishments reputation and promotes customer satisfaction. Key Responsibilities:Bar Duties:Prepare, mix, and serve alcoholic and non-alcoholic drinks according to standard recipes and guest preferences.Maintain cleanliness and hygiene of the bar area.Monitor stock levels, report shortages, and assist in inventory management.Handle cash, POS systems, and process payments accurately.Recommend drinks and upsell beverages to guests.Comply with liquor laws and responsible serving practices.Waiter Duties:Greet guests warmly and take orders accurately.Serve food and beverages efficiently and courteously.Set up and clear tables in accordance with hygiene standards.Address guest queries, complaints, and special requests promptly.Maintain knowledge of menu items, specials, and promotions.Assist in banqueting and special events when required.General Duties:Collaborate with kitchen and bar staff to ensure smooth service.Maintain personal grooming and professional appearance.Uphold health, safety, and hygiene standards at all times.Attend training and staff meetings as required.Contribute to a positive team environment. Qualifications & Experience:Matric (Grade 12) or equivalent.Previous experience as a waiter/barman in hospitality preferred.Knowledge of South African beverage laws is a plus.Certificate in bartending or hospitality-related courses is an advantage. Skills & Competencies:Excellent customer service and interpersonal skills.Ability to work under pressure in a fast-paced environment.Strong communication skills in English; additional languages an advantage.Attention to detail and organizational skills.Cash handling and POS system competency.Team player with a positive attitude. Working Conditions:Flexible working hours, including weekends, public holidays, and evenings.Fast-paced and dynamic work environment.Physically demanding at times (standing for long periods, carrying trays).
https://www.jobplacements.com/Jobs/B/BarmanWaiter-1278829-Job-Search-04-08-2026-10-15-38-AM.asp?sid=gumtree
16h
Job Placements
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Job Title: Lodge ChefLocation:Lodge / Game Reserve / Hospitality establishment, South AfricaReports To:Lodge Manager / Executive Chef / Food & Beverage ManagerJob Purpose:To plan, prepare, and deliver high-quality meals that align with the lodges culinary standards, ensuring guest satisfaction while managing kitchen operations efficiently and safely.Key Responsibilities: Food Preparation and Service:Prepare and cook meals according to menu specifications, dietary requirements, and guest preferences.Ensure consistency in taste, presentation, and portion sizes.Adapt menus based on seasonal availability and lodge offerings.Supervise the plating and presentation of dishes for all meals, including breakfast, lunch, dinner, and special events. Kitchen Management:Oversee daily kitchen operations, including food storage, hygiene, and inventory management.Maintain cleanliness and organization of the kitchen according to health and safety standards.Monitor stock levels and order supplies as needed, minimizing waste and controlling costs.Train and supervise junior kitchen staff or kitchen assistants. Menu Planning and Development:Design creative and appealing menus, incorporating local and international cuisines.Update seasonal and special-event menus to enhance guest experience.Work with lodge management to plan special events, private dining, and banquets. Health, Safety, and Compliance:Ensure compliance with South African food safety and hygiene regulations.Implement kitchen safety procedures, including safe handling of knives, equipment, and hot surfaces.Conduct regular kitchen inspections and maintain proper documentation. Budgeting and Cost Control:Monitor food costs, kitchen expenses, and portion control to maximize profitability.Reduce waste through efficient use of ingredients and proper storage methods.Prepare reports on stock usage, wastage, and purchasing requirements. Qualifications & Experience:Formal culinary qualification (e.g., Certificate/Diploma in Culinary Arts, Food & Hospitality Management).Minimum 35 years experience as a chef in lodge, resort, or fine dining environment.Experience with large-scale kitchen operations and menu planning.Knowledge of South African cuisine, game lodge cuisine, and international dishes. Skills & Competencies:Excellent culinary skills and creativity.Strong leadership and team management abilities.Ability to work under pressure and meet deadlines.Strong organizational, time management, and bu
https://www.jobplacements.com/Jobs/L/Lodge-Chef-1278828-Job-Search-04-08-2026-10-15-38-AM.asp?sid=gumtree
16h
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