BARMAN/WAITER

KEY RESPONSIBILITIES

Service Excellence: Deliver attentive, professional service to members and guests at all times.

Beverage Service: Prepare and serve drinks in line with Club standards and presentation.

Guest Experience: Create a welcoming, refined atmosphere through personalised service.

Bar Management: Maintain cleanliness, stock levels, and organisation of the bar area.

Dining Support: Assist with table service, orders, and coordination with the kitchen team.

Standards & Presentation: Uphold the Club’s high standards of grooming, etiquette, and professionalism.

REQUIREMENTS

• Previous experience in a bar or hospitality service role preferred

• Strong communication and interpersonal skills

• Well-presented with a professional demeanour

• Ability to work evenings, weekends, and public holidays

• Attention to detail and a service-driven mindset

• Ability to work efficiently in a fast-paced environment

SCULLER

KEY RESPONSIBILITIES

Kitchen Cleanliness: Ensure all dishes, utensils, and equipment are cleaned to high standards.

Back-of-House Support: Assist chefs with basic prep and general kitchen duties.

Hygiene Control: Maintain strict hygiene and safety standards at all times.

Workstation Management: Keep kitchen and scullery areas organised and efficient.

Waste Management: Handle waste disposal and cleaning routines responsibly.

Team Support: Contribute to a smooth-running kitchen environment.

REQUIREMENTS

• No prior experience required (training provided)

• Strong work ethic and willingness to learn

• Ability to work in a fast-paced kitchen environment

• Good time management and reliability

• Ability to work weekends and public holidays

• Physically able to handle standing and manual tasks

SOUS CHEF

KEY RESPONSIBILITIES

Kitchen Leadership: Oversee daily food production and service, ensuring every dish meets our quality and presentation standards.

Menu Development: Assist the Head Chef in designing innovative, seasonal menus and daily specials.

Operational Management: Manage inventory, procurement, and food cost controls to ensure kitchen profitability.

Team Supervision: Lead, mentor, and train junior chefs and kitchen staff, fostering a positive and professional work culture.

Compliance: Maintain rigorous health, safety, and hygiene standards (HACCP) at all times.

Administrative Support: Assist with staff scheduling, performance reviews, and traceability documentation.

REQUIREMENTS

Experience: Proven experience as a Sous Chef in a high-volume, premium dining or hospitality environment.

Technical Skill: Exceptional culinary techniques across various cuisines and a strong understanding of modern plating.

Leadership: Strong communication skills and the ability to lead a team under pressure.

Organization: Highly organised with experience in kitchen management systems (inventory, costing, and scheduling).

Education: A formal culinary qualification or equivalent professional experience is preferred.

GENERAL HOTEL MANAGER

KEY RESPONSIBILITIES

Hotel Operations

- Oversee all day-to-day operations of the hotel and restaurant.

- Ensure high standards of housekeeping, guest services, and facilities maintenance.

- Monitor and maintain excellent room occupancy, cleanliness, and guest satisfaction.

- Manage relationships with travel agents, booking platforms, and corporate clients with the conference facilities coordinator.

Restaurant & Food Service

- Supervise food and beverage service standards, kitchen operations, and hygiene with the kitchen manager.

- Coordinate with the Chef on menu development, sourcing, and seasonal offerings.

- Oversee quality control of food, presentation, and service.

Financial & Commercial Management

- With the accounting team give input into the preparation and update of budget and forecast.

- Implement strategies to increase revenue (room nights, events, dining).

- Control costs, including procurement, staffing, and utilities.

- Monitor stock levels and ensure procurement policies are followed.

Team Leadership & HR

- Recruit, train, and manage staff across departments.

- Lead a culture of hospitality, accountability, and excellence.

- Ensure compliance with South African Labour Law, BCEA, and OHSA.

Sales, Marketing & Guest Relations

- Develop and execute marketing strategies with the Marketing team.

- Build the hotel’s brand reputation.

- Resolve guest complaints professionally and ensure guest satisfaction.

Compliance & Administration

- Ensure compliance with hospitality, liquor license, fire, health and safety, and tourism regulations.

- Oversee systems and processes including reservations, POS, and Booking Management System.

REQUIREMENTS

Qualifications

- Diploma or Degree in Hospitality Management, Business Management, or equivalent.

- Valid driver’s license.

Experience

- 5–8 years in hospitality operations, with at least 3 years at management level.

- Proven experience in managing a hotel with food & beverage facilities.

- Strong experience in financial forecasting and team leadership.

Skills & Competencies

- Strong leadership and interpersonal skills.

- Excellent problem-solving and decision-making ability.

- Financial and commercial acumen.

- Knowledge of South African hospitality laws and health & safety regulations.

- Proficiency in hotel software systems.

- Marketing and customer service mindset.

- Passion for guest experience and operational excellence.

Working Conditions

- On-site position in a hotel property.

- Weekend and holiday availability required.