"Thanks to Lodgestaff.com I found an assistant management couple and am really excited to add them to our staff. I will always make use of this excellent service available to the South African hospitality industry." Louisa Strydom, Riverside Lodge, Aliwal North
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To supervise and control the banqueting department to the required standards and within agreed budgetary limits.
To ensure that the agreed budgeted targets are achieved or bettered
To ensure a prompt, courteous response and follow up to all enquiries
To ensure that once a booking is confirmed, all details and requirements are noted, using a check list, so that nothing is forgotten
To liaise or ensure liaison with the client a few days before the function to confirm exact numbers, in turn informing the appropriate departmental heads
Advise all Department Heads in a weekly meeting of forthcoming events.
Advise General Manager by the 10th of each month of upcoming functions for the following month, in order for all departments to be staffed correctly to meet requirements
To ensure that bands, discos, or entertainment have been booked as directed, where applicable or requested.
To check the function room, ante rooms and toilets for cleanliness before guests arrive, table layout and stipulated specific requirements to enable shortcomings to be rectified
To greet the host and circulate during the course of the function to ensure availability in the event of a problem or complaint
To ensure that all the necessary charges have been allocated on opera before the account is finalised and sent to the client
Print daily Group Blocks Report, write comments and submit to Proprietor along with all Front Office documents.
Print a Reservation Activity Report daily, check all reservations made by banqueting and submit to Marketing Manager
Ensure that weekly Marketing report is updated daily on Z drive by banqueting Assistant Manager.
Banqueting Deposit Due Report and General Deposit Report submitted to General Manager on a weekly basis
Compile and submit reports on conferences over R100 000. 00 per month on a monthly basis to Marketing Manager
All provisional reservations to be followed up to ensure no business lost.
Makes constructive suggestions; prepares for problems or opportunities in advance; creates novel solutions to problems.
Makes sound decisions; bases decisions on fact rather than emotion; analyzes problems skillfully; uses logic to reach solutions.
Works harmoniously with others to get a job done; responds positively to instructions and procedures; able to work well with staff, co-workers, peers and managers.
Personally responsible; completes work in a timely, consistent manner; works hours necessary to complete assigned work; is regularly present and punctual; arrives prepared for work.
Commitment to Safety
Understands, encourages and carries out the principles of integrated safety management; complies with safety policies and procedures; completes all required H&S training, facilitate H&S meetings.
Support of Diversity
Treats all people with respect; values diverse perspectives; provides a supportive work environment for the multicultural workforce; applies the Company's philosophy of equal employment opportunity; treats others fairly without regard to race, sex, color, religion, or sexual orientation; seeks and considers diverse perspectives and ideas.
English proficiency: Must have excellent ability to communicate in English, including being able to speak, read and write in English.
Additional Skills Requirements:
Organisation/ Time management: Must be able to plan time properly to ensure all projects are completed on time.
Discipline: Must be willing and able to conduct disciplinary interventions and counselling subordinate staff.
Diploma in Hospitality
3 years hospitality experience
Dealing with guests
· Salary: R12 000 - R13 000 Live In Single 50% M/A and Prov Fund · Location: South Africa · Date Posted: 22 May 2017 · Employer type: Hotel
Management of Food & Beverage Service areas - Ensure that service is friendly, prompt and efficient meeting professional waiting & bartendering standards and client expectations. Stock Control - Stock takes are arranged and prepared on or before the stipulated stock take dates – to assist F&B Manager. Administration & Control - Accuracy of point of sales interactions are verified.
Must have Grade 12 with a Diploma in Food & Beverage Management with at least 2 - 3 year's experience in a 3 - 4* property
· Salary: R5000.00 - R5500.00 + Night Shift allowance · Location: South Africa · Date Posted: 06 Apr 2017 · Employer type: Hotel
Plan menus and estimate food and labour costs in consultation with the head chef Implement staff rosters and supervise the activities of cooks and assistants Discuss food preparation issues with managers, dieticians and other staff members Requisition food, kitchen supplies and equipment Demonstrate techniques to cooks and advise on cooking procedures Prepare and cook food
Diploma in Professional Cookery and Culinary
3 -4 years experience in a 3 -4* Hotel
· Salary: R5000.00 - R6000.00 DOE · Location: South Africa · Date Posted: 06 Apr 2017 · Employer type: Hotel
Mise-en-place and all dishes, sauces, vegetables, etc. are cooked and prepared to the correct recipe and correct quantity in a fast, efficient sequence according to order or requirements. All dishes reach the hot plate or pass correctly garnished, the correct portion size, presented on the prescribed serving dish and in the prescribed manner. All food is prepared hygienically and to the highest standard of quality and presentation with a minimum of wastage. All food stocks, prepared foods and leftovers are kept securely and under the correct conditions applicable to each type of commodity stored. All work areas and surfaces, are cleaned.
Diploma in Professional Cookery and Culinary
1-2 year's experience in a 3 - 4* property
· Salary: R4000 - R4500.00 · Location: South Africa · Date Posted: 06 Apr 2017 · Employer type: Hotel
Lively Restaurant in Umhlanga is seeking a Sous Chef.
Comply with Standards of Service and assists in assuring the same from all kitchen employees.
Assists in manage a day today operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
Participate in actual food preparation,
produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items. Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
Diploma in Professional Cookery and Culinary Arts
· Salary: R12 000 - R18 000 Dep on Exp. · Location: South Africa · Date Posted: 30 Mar 2017 · Employer type: Restaurant / Coffee Shop