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The Food & Beverage Manager at Royal Malewane takes overall responsibility for the dining experiences across all our properties - The Lodge, Farmstead and Waterside. Together with the Executive Chef, the F&B Manager will ensure that all dining operations and venues run smoothly, providing an unforgettable guest experience. They will ensure that the exceptional service standards of The Royal Portfolio are upheld, with a heavy focus placed on staff development and training within the front of house teams. All of this to ensure that Royal Malewane contributes to the purpose of the company, which is to give our guests a complete experience and a perfect stay. MAIN DUTIES & RESPONSIBILITIES Guest experience and strategy Planning wine experience in accordance with menusEnsure guests experience are welcoming genuine and warm in dining area.Ensure guests experience is personalisedRecording guests’ preferences for future stays and ensuring all guest preferences are met.Manage and update guest’s info on Opera, or and over to lodge manager ensure other properties received interchange and preferencesReport negative feedback to senior management, Lodge Managers, Director, GM and ownersF&B Department Management Leading F&B team by attracting, recruiting, training, and appraising talented personnelOverseeing all service periods in the restaurantEnsuring dietary requirements are seen too and followed during service periods.Coach staff according to code of conduct keeping HR involvedEnsuring that all decisions are made with company’s interest been put first, while ensuring the safety of our guest.Ensure that all the Restaurant décor and setup are done and handover regarding guests communicated to staff regarding dietary requirementsEnsuring compliance with licensing, hygiene and health and safety legislation/guidelinesProducing staff rotas, handling administration and paperworkEstablish targets, KPI’s, policies and procedures.Comply with all health and safety regulationsEnsure wait staff mise-en-place and preparation are done on shiftsMaintain an eye on guest feedback and make improvements where necessary.Lead Service excellence workshopsESS management, managing staff working hours, performance reviews, disciplinaries, etc.Training rostering and facilitation of trainingStaff uniform ordering and checking.Financially sustainable Agreeing and managing budgetsOverseeing stock levelsOrdering supplies of beverage, consumables and asset stock (radios, coffee equipment cutlery and crockery etc)Ensuring best practice and lean management applied to process of stock management and stock count. Always finding new effective ways to manage stock without compromising guest experience.Maintain good relationship with suppliers especially guest activity suppliersEnsure that our suppliers deliver a 5-star service to our guests and
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5Xzg0MjYzX180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1214650&xid=1109_84263
2y
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KEY OUTPUTS
Meet and greet all guests, say goodbye to all guests, know all guests by nameUnderstand personal guest needs through interactionWhen required to do so, conduct thorough orientation of new guests on arrival and inform the kitchen of any dietary requirements, liaise with guides and butlers with regard to any special requestsTransmit guest information to other lodges and get information from other lodges before guests arrivalCover all daily and weekly requirements of the Lodge Manager, especially budget control and guest delight activitiesWhen required to do so, assist with room allocation and planning for future bookings well in advance – read all day sheets thoroughly and plan for any special requests, requirements or occasionsBe present at all morning meetingsWhen required to do so, plan all tomorrow’s activities and transfer activities with the guides/trackers/driversEnsure that all rooms are checked by Guest Relations – Housekeeping Manager before the guest’s arrivalIn co-ordination with other management, host guests at all mealsManage check-outs and invoices when Lodge Administrator is on leave or needs assistanceAssist with monthly planning – training, guest requirement and staffing levelsFamiliarise yourself and adhere to the Company Policies and ProceduresSit in on Disciplinary procedures – sound knowledge of all policies and procedures and labour relationsEnsure that minimum standards as per BOPs are adhered to in all departmentsPromote and instil a passion for Going the Extra Mile throughout all departmentsClosely manage all guest delight activities together with other management, butlers, guides, housekeepers and other staff as necessaryAttend any departmental and finance meetingsOversee stock takesSpot check equipment, replace and improve when necessary. Manage annual on on-going maintenance and deep cleaning of furniture etc.Welcome packs for new staffOrganise training workshops with the lodge managerCheck uniforms are correct, name badges are worn etc.Ensure monthly operational stock takes are done and that you order up to parMaintain par stock of crockery & cutlery, linen, operational smalls, and guest amenities in the store rooms. Ensure the store rooms are kept neat and tidyRegular “walk-about” the office, stores, laundry and workshop - tidy, dusted, clean, including toiletsHelp drive:Company LifeNew “stories of the Company”Community involvementTraining and records of suchStaff delightGuest Delights, Uniform, Cut & Crock, Ops Smalls and GA
PREVIOUS WORK EXPERIENCE REQUIRED:
2 years’ experience ...
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xMTI1NzczNTMzP3NvdXJjZT1ndW10cmVl&jid=1209462&xid=1125773533
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KEY OUTPUTS
Managerial
Overall responsibility for the effective management on all levelsOverall management of all operational management at the Tented Camp and direct support to the Management Team including Security, Chefs and Guiding TeamDevelopment, Training and relief schedules of all direct reports managementOverall responsibility for all permanent and seasonal staff at KTTC and the creating of an environment of learning and development within the company valuesOverall communication between General Management, HOD’s and general staff departments through all levelsManaging HR issues and industrial relations proceduresManaging the Tented Camp in absence of General and Assistant General Manager
Financial
Assisting in creation of lodge budget in conjunction with the General Manager and Lodge accountantActive management of stocks in the Camp such as crockery and cutlers, linen, operational items, spa stocks and safari shop stocksCreate an environment of care for equipment, saving and sustainability
Operational
Management of all Guests areas and exceeding of guest expectationsOverall accountability of following up on all maintenance in ALL front of house areasOverall accountability to live the company behaviours and implement a culture of care and learningDaily, monthly and weekly training of Housekeeping, Butlers, Cleaners etc.Daily, monthly and weekly training of all Service departments within company standardsAssist with daily hosting during mealtimes, welcome, check in etc.Coordinating of reception for day sheets, reservations, VIPs, special requests and guest movementsAssist with daily/weekly/monthly departmental meetingsProvide support and guidance to the Head Housekeeper with Rooms checks, room maintenance and upkeep of company standard in the roomsProvide support and guidance to F&B Supervisor and Service Teams with Main area checks and upkeep of company standards in serviceImplementing and follow up on Development plan and performance management of F&B Supervisor and Lodge StaffCoordinate and actively oversee the exceeding of guest expectations and guest delightsOverall accountability for Leave cycles of Service staff, Reception and Safari ShopDaily and weekly meetings with Assistant GM and GM for smooth operations and updates at the CampDaily and weekly feedback to Reservations on Agents, bookings etc.Implementing of new standards, equipment and active participation into the company cultureImplementing of Fox Browne feedback, regional feedback and adhere to the company standards at all timesCreating an en...
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNDkyODI4NTgyP3NvdXJjZT1ndW10cmVl&jid=1157606&xid=1492828582
4d
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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
2y
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