Hospitality

Food and Beverage Manager

Our client within the Hospitality Industry is looking for a Food and Beverage Manager to join their team. Duties Revenue Control- Fully responsible for the food & beverage department’s financial performance and long-term sustainability. Ensure required F&B procedures, operational and administrative systems and controls are in place. Assist with daily, weekly and monthly food, beverage, paper supplies and operating equipment

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Hotel Manager

An exciting role for a Hotel Manager has risen within the Hospitality Industry. Typical responsibilities include: Recruiting, training and supervising staff Managing budgets Maintaining statistical and financial records Planning maintenance work, events and room bookings Handling customer complaints and queries Promoting and marketing the business Ensuring compliance with health and safety legislation and licensing laws. Qualification and Skills: A hotel/catering

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Lodge Manager

Our client has an exciting opportunity for a Lodge Manager to join their team. Lodge managers ensure that guests on vacation or business travel have a pleasant experience at a hotel, motel, or other types of establishment with accommodations. They also ensure that the establishment is run efficiently and profitably. Duties include: Inspect guest rooms, public areas, and grounds for

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Reservations Specialist

Our client within the Tourism Industry is looking for a Reservations Specialist to join their team.The Reservations Specialist  is responsible for handling sales and enquiries for all  holidays, bookings and effective communication skills are essential. Duties include: Checking on the availability of accommodations or transportation on a traveler’s desired travel dates Reserving and taking payment for hotel rooms, ship cabins,

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Senior Chefs (x 2)

Our client is looking for Senior Chefs (x 2) to join their team. Responsible to: Prepare all hot starters at the right temperatures; Prepare all hot soups for the day; Follow all HACCP principles; and Cleaning of equipment Qualifications National Diploma in Professional Cookery Class 1 5 O levels Skills Fine dining skills Culinary Expertise Good presentation skills Teamwork Experience

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Saucier x 2

Our client is looking for a Saucier x 2 to join their team. Responsible to: Ensure that meat dishes are cooked and presented in laid down standard; Ensure that the section is maintained in the right and acceptable standard; Follow all HACCO principles; Cleaning of equipment such as grills etc.; and Ordering of ingredients. Qualifications National Diploma in Professional Cookery

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Room Service Waiter (x 3)

Our client is looking for a Room Service Waiter (x 3) to join their team. Responsible to: Service the Room Service orders in the morning and afternoon shifts. Prepare for the room service Ensure that the lounge is clean at all times Ensure continuous 24 hours service per day Qualifications Class 1 Trade Tested 5 O levels Skills Good communication

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Room Service Operator

Our client is looking for a Room Service Operator to join their team. Responsible to: Perform room service cashiering duties; Answering all room service calls, take orders accurately and according to guest’s specifications; and Communicate orders clearly to the wait staff.  Qualifications National Certificate in Tourism and Hospitality Management 5 O levels Skills Good Communication skills Teamwork Multitasking Experience 3

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Restaurant Supervisor/ Maître D

Our client is looking for a Restaurant Supervisor/ Maître D to join their team. Responsible to: Allocate restaurant table and reservations; Assign tables to the wait staff; Ensure restaurant cleanliness before opening and carrying inspections; Coordinate between all the staff of the restaurant; Conduct daily stock counts of the restaurant; Qualifications National Certificate in Tourism and Hospitality Management 5 O

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Pastry Chef (x 2)

Our client is looking for a Pastry Chef (x 2) to join their team. Responsible to: Prepare the dessert trolley and present it on time at every service time; Prepare all bread items to support the menu; Prepare crepes for flambé in the restaurant; and Have a good presentation of individual dessert  Qualifications National Diploma in Bakery Studies 5 O

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