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Your search for Conference, Banqueting and Event in all areas returned 21 results(s). The latest jobs are listed first.


WARNING: Please do not apply for a job if you do not fit the requirements. Your application will not be considered if you are not qualified.


Search Results 1 - 10 of 21
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1 2 3

Procurement Manager - Centurion Pretoria
Description:
Click for a profile of Hotel Staff Johannesburg

A very busy hotel and conference centre in Centurion  is urgently looking for a Procurement Manager to join our vibrant TEAM. The preferred candidate will be responsible for the following:

• Ensures full compliance to the group procurement platform

• Ensures full compliance to the standards as per the procurement audit     framework.

• Signs off for order books and ensures daily safe keeping until signing back daily to FM.

• Monitors the purchases to revenue reports daily for F&B and Kitchen

• Ensures sustainable stock holdings and profit margin per budget is    maintained.

• Controls all stores

• Ensures that receiving and issuing procedures are adhered to

• Records wastage and breakages

• Supervises regular yield tests and records results

• Schedules and controls all stock takes

• Obtains three quotes from competitive suppliers for inventory items, files price lists and records prices and delivery times

• Obtains market lists for food, beverage, chemicals, guest and paper supplies and maintenance requirements from Heads of Department

• Writes out purchase orders and places orders for requirements telephonically or e-mail or fax based on the best price quoted with due regard to quality, delivery and service considerations

• Ensures that where ever possible rated BBBEE suppliers are supported

• Follows-up on deliveries and ensures that goods are received on the delivery date specified

• Checks discrepancies on order when compared to price on invoice

• Draws up and maintains a supplier evaluation system

• Ensures that the internal audit criteria are in place and enforced at all times.

• Receives goods and ensures that minimum, maximum and reorder levels are set for all inventory items

• Organises, in conjunction with Financial Manager, and attends to all stores stock takes monthly

• Sets minimum, maximum and reorder levels for all inventory items held in stores

• Counts and records stock on stock sheets should be present at all counts and spot checks should be conducted.

• Report on 10, 20 and 30 days counts accordingly

• Rotates stock properly, ensures that stock is packed in accordance with stock sheets and that stores are clean and tidy at all times

• Receives goods on invoice compared to order by counting and weighing

• Records discrepancies i.e., shortages, overages and items not delivered, on the invoice and makes out Requests for Credit/Debit Notes as required

• Checks prices on invoice against order and submits invoices with price variances to the Financial Manager for resolution.

• Processes invoices in receiving system and summarizes receipt daily on Daily Purchases Summary

• Provides on-the-job training where required.

  • • Any such other outputs as instructed by the Financial Manager, General Manager and/or Director of Finance.


Skills/Requirements:
  • 3 Years’ stock control experience in a hotel environment
  •  Post-school accountancy Diploma or higher OR any related    Qualification
  • Excellent numeracy skills
  • Ability to work accurately under pressure
  • Be able to work well alone and within a TEAM
  • Materials Control Experience Essential
  • Diploma in Hotel Management  or any other relevant Essential


· Reference: LS-76709-2108
· Salary: R19000 CTC
· Country: South Africa
· Province: Gauteng
· Date Posted: 21 Jul 2017
· Employer type: Hotel

Operations / Centre Manager - Cape town
Description:
Click for a profile of Hospitality Exchange An international company with 7 offices world-wide, providing rental work spaces & offices to entrepreneurs primarily in FinTech, offering Private Offices, co-working space, lounges, virtual offices & meeting rooms, seeks an experienced FACILITIES MANAGER with the following essential requirements:-

  • Hotel management diploma
  • Drivers licence
  • Minimum 5 years hotel experience in 4/5* hotel in a front of house Management role - ESSENTIAL (Do not apply unless you have this current experience)
  • Event management an advantage so best suited to female with banqueting co-ordination experience
  • Experience in facilities management/building managment, event management and membership management

Dynamic go getter with outgoing personality, excellent client relation and sales as well as ability to communicate with ease - must be able to adapt to a young and trendy working environment

Mainly be working office hours and Monday to Friday with occasional evening and weekend shifts (essential when required)

Only candidates with the above specific experience need apply. Applicants who do not have the essential requirements, will not be contacted, communicated with or replied to!. Open to South African citizens only. SALARY NON NEGOTIABLE AS ADVERTISED

· Reference: LS-76687-1909
· Salary: R35 000
· Country: South Africa
· Province: Western Cape
· Date Posted: 19 Jul 2017
· Employer type: Conference Venue

Head Chef: Limpopo: 4 Star Game Lodge - Bela Bela
Description:
Click for a profile of Bright Recruitment

Requirements

·         Must have relevant 3 to 5 years’ experience within a 4* lodge environment,

·         Must have the required culinary qualification,

·         Must have a valid driver’s licence, own transport advised,

·         Must be prepared to work in a remote area, including the adaptability which is required in an environment such as a Private Game Lodge requires,

·         Must have a stable work record,

·         Basic Financial Understanding,

·         Good Computer skills in MS Office (Work, Excel, Outlook),

·         Reliable, Ethical, Confidentiality driven, Motivated, Sales Orientated, Honest, Passionate,

·         Ability to manage a kitchen as a business unit.

·         Valid RSA ID



Skills/Requirements:

Duties /Responsibilities

·         To be responsible for the preparation, cooking and presentation of all food items in accordance with the laid down minimum standard as required by the company in line with a 4* Lodge,

·         Ensure the quality and efficiency of the food and service to the customers is at the highest level always.

·         To reduce food wastage,

·         To serve at the hot buffet as and when required,

·         Labour management,

·         Stock Control, budgeting, procurement,

·         Ensure on time deliveries from suppliers,

·         Ensure the company standard is upheld by all kitchen staff,

·         To liaise with the Executive Chef on all functions well in advance of the function to ensure staffing is correct,

·         High level of High gene must be upheld always,

·         Ensure all food service areas are maintained,

·         Food management – FIFO,

·         Reporting of breakages,

·         Training of staff to required level of efficiency,

·         Promote inter-departmental co-operation to uplift the standard of the lodge,

·         Management reporting

·         Manage customer complaints,

Salary:

·         Salary negotiable (Based upon experience and qualifications),

·         Provident Fund 13% of Basic,

·         Live in for single accommodation,

·         Meal provided whilst on shift,



· Reference: LS-76662-1702
· Salary: R18000 - R25000 Live in
· Country: South Africa
· Province: Limpopo
· Date Posted: 17 Jul 2017
· Employer type: Game Farm & Lodge

Reservations, Conference, Events And Weddings Coordinator - Westrand
Description:
Click for a profile of PCSA A 5* Hotel situated in the West Rand (Magalies/Cradle of Humankind area).

Job Description

- Plan, co-ordinate and prepare functions

- Sales calls are required

- Conducting customer show rounds

- Ensuring customer individual needs are met

- Building a positive business relationship with customers

- Dealing positively with all enquiries

- Carrying out correspondence checks on arrival

- Ensuring deposits and pre-payments are secured

- Ensure terms and conditions are agreed and signed by the customer

- Actively making follow-up calls

- Talk with clients about events and offer suggestions to make sure their requests can be met

- Follow up with the client to evaluate the service provided

Benefits

Accommodation. Live in (compulsory)

Skills/Requirements:
Someone young and dynamic. Fluent Afrikaans and English compulsory. (Lots of Afrikaans Guests)

Qualifications

  • Matric, Hospitality Diploma, 2 - 4 years Experience.


· Reference: LS-76646-1411
· Salary: R10 000 - R12 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 14 Jul 2017
· Employer type: Hotel

Banqueting Coordinator - Pretoria
Description:
Click for a profile of Hotel Staff Johannesburg The purpose of the job is to maximize revenue and match the guest's needs by promoting and selling the benefits and features of the hotel, whilst assisting guests with their conferencing and banqueting reservations and requests.

  • To interact closely with our clients to ensure seamless planning, contracting, coordination and invoicing of the meeting, conference or event.
  • To provide accurate and thorough information to Front Office, Food & Beverage and other departments. This including Guest History so that when guests arrive, they are properly welcomed and receive the rooms and other services to exceed their expectations.
  • To Develop and oversee all Marketing campaigns and advertising activities.

1. Operations:

  • To respond to all enquiries within prescribed turnaround time.
  • To perform and coordinate the necessary activities to ensure the complete and accurate processing of wedding / event bookings and enquiries before, during and after the wedding or event.
  • To produce detailed and comprehensive functions sheets in order to document the specific needs of the client and share detailed information with all involved internal departments and sub-contractors.
  • The assist with general administration duties
  • On a daily basis to accurately input all Rooms & F&B reservations on the PMS.
  • Ensure accuracy of all rate codes with market segments when making reservations.
  • Ensure that any revisions and information updates or changes are captured in the PMS.
  • To ensure Guest History is kept up to date on a regular basis.
  • To ensure Company /Travel Agent profiles are kept up to date on a regular basis.
  • To ensure that all relevant administration is kept updated at all times and operations receive all correspondence, handovers and function sheets timeously.
  • To obtain appropriate approvals and billing information for all expense related activities before commencement of the wedding / event.
  • To check that event venues are set-up correctly according to the detailed function sheet prior to and for the duration of the wedding or event and ascertain to any new requests.
  • To monitor the accuracy of any charges against the original contract, purchase order and subsequent changes and monitor in-house expenditure against the purchase order / voucher to prevent overspending without approval to recommend upselling initiatives, should there be additional funds available.
  • To identify and resolve booking conflicts, customer complaints and follow up on evaluations form results.
  • To prepare the final invoice reflecting all correct changes for the client, within 48 working hours of completion of wedding or event, ensuring all supporting documentation accompany the invoice, handling all accounts queries and hand over to accounts department.
  • To ensure the efficient management and control of expenses within the approved budget, to manage supplies and propose cost-saving initiatives to maximize profit. (Properties without F&B department. )
  • To propose new ideas to improve the guest and client experience, especially with return guest and find upselling opportunities

2. Financial

  • Ensure that Hotel Cancellation Policies are adhered to and charges are raised accordingly.
  • Ensure Hotel No shows policy is adhered to and charges are raised accordingly.
  • Ensure all Bill Back Vouchers, Credit Card Authorisations and Pre-payment is obtained prior to guest arrival or prior to the function.

3. General

  • The employee will be required to perform similar such duties or tasks in any area of the hotel as may be designated by Management from time to time.
  • The employee will be required to attend training courses as required and continually strive for the improvement of own knowledge and skills.
  • The employee will be required, at all times, to maintain a high standard of personal appearance and hygiene and ensure that dress and attire meet with the hotel's requirements and do not detract from the desired image of the hotel.



Skills/Requirements:
  • In depth understanding of the Hotel industry
  • Experience within the wedding or events / function environment
  • Good understanding of hotel F&B and Front Office systems and accounting
  • Filing and related administrative work
  • Processing of billing instructions for group & conferences
  • Arrange & conduct site visits & educational tours for clients
  • Effective client liaison during meeting and events
  • English Proficiency
  • Computer Literacy
  • Exceptional organisational skills
  • Logical & systematic approach to problem solving
  • Relate well to people, as well as over the phone, quickly discern their needs
  • Keen eye for detail
  • Ability to handle enquiries and quotations for events and conferences
  • Ability to organize special evenings / Gala dinners for the groups
  • Prioritize the urgency of multiple requests meeting deadlines
  • Ability to work under pressure
  • Multi-tasking Skills
  • Job Experience: Minimum of 5 years experience in the Hotel industry or similar wedding / event background
  • Junior management experience in hotels and / or wedding and events venues
  • Previous experience with a hotel PMS system (Essential)
  • Hospitality Diploma (Preferred)
  • Grade 12 or Equivalent In-service training (Essential)
  • Events Management course (Desirable)
  • Sales and Marketing course (Desirable)


· Reference: LS-76595-1207
· Salary: R8 000 - R10 000 neg
· Country: South Africa
· Province: Gauteng
· Date Posted: 12 Jul 2017
· Employer type: Hotel

Executive Chef - Auckland Park / Sandton
Description:
Click for a profile of Hotel Staff Johannesburg LONG TERM PLANNING, POLICIES AND PROCEDURES: Strategic plan short and long-term goals for the department, by assessing performance, trends, projected growth and submitting ideas, culinary requirements etc. Interprets the operation's overall strategy by implementing and monitoring departmental policies and procedures. Direct and develop new menus, packages and special promotions and daily specials, that best suit the client and member requirements, and is visible and profitable. Implements relevant legal and statutory requirements. Implements stringent inventory control and stock taking procedures Implements and manages accurate food costings and recipes, ensuring consistency and high quality for final product.

CULINARY RESPONSIBILITIES: Establishes menus for all outlets including restaurants, functions and events and special menus that are viable in terms of quality and returns. Oversees and is actively involved in planning, preparation, assembly, distributing and presentation of all menus, whilst coordinating all culinary sectors and networking closely with all other related departments. Identifies and keeps up to date with new trends whilst implementing changes in conjunction with senior management.

CLIENT SERVICE AND SATISFACTION: Interprets specific culinary requirements for all outlets, in terms of overall needs of the Club and its members. Evaluates departmental performance post functions or events to determine strength and weaknesses of service delivery. Periodically interacts with members and guests.

OPTIMAL MANAGEMENT OF HUMAN RESOURCES: Agrees performance objectives with all kitchen staff and supports the achievement of these through ongoing coaching, assistance and if necessary corrective action. Identifies and applies the training and development needs of the department and ensures that all staff are mentored to achieve the desired competencies.

QUALITY MANAGEMENT: Ensures related policies and procedures are enforced on all aspects that could impact on hygiene quality, health and safety standards and general operational aspects. Implements legal and statutory requirements.

GENERAL ADMINISTRATION:Prepares annual budget for the culinary department. Monitors and controls expenditure against agreed budget and motivates any variances. Establishes accurate selling prices based on recipe costings.

TECHNOLOGY MANAGEMENT:Keeps abreast with technological advancement within the Culinary field, assesses these in terms of Club's needs.

Skills/Requirements:
Open to all but MUST, MUST have 5* background

Qualifications/Experience:

  • Minimum Matric/ Grade 12 Certificate
  • Hospitality Industry Tertiary Qualification. Minimum / Previous
  • Experience: 10 -12 years' experience in Hospitality Industry.
  • Minimum 3 years' experience as Executive Chef in a 5* establishment.
Personal Attributes & Skills:

  • Must be extremely knowledgeable about all aspects of the Culinary field;
  • Must be an innovative self-starter with great leadership and mentoring skills; independent thinker; strong communication skills (written and verbal);
  • Driven; strong customer service skills, good interpersonal skills and ability to build relationships;
  • Responsible and trustworthy, creative individual who is able to come up with new initiative/concepts to improve revenue.


· Reference: LS-76593-1109
· Salary: R40 000 +++
· Country: South Africa
· Province: Gauteng
· Date Posted: 11 Jul 2017
· Employer type: Hotel

Executive Chef - Pretoria
Description:
Click for a profile of Hotel Staff Johannesburg To achieve food revenue, profit and customer satisfaction goals by developing and implementing menus to suit the restaurant(s), banquet functions and other food outlets and keeping current with local competition and adjusting the menus periodically to create a "point of difference" in the marketplace.

JOB DESCRIPTION:

1. Responsible for all food production including that used for restaurants, banquet functions and other outlets, and establishing controls to minimize shrinkage.

2. To schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.

3 To ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

4 To develop standard recipes and techniques for food preparation and presentation in the form of menu file which helps to assure consistently high quality and to minimise food costs; exercising portion control for all items served and assisting in establishing menu selling prices.

5. To ensure that food pricing is effectively yielded to ensure maximum revenue generation and optimal cost of sales and that all food pricing information is communicated and disseminated to all relevant departments including: F&B Control, front office, reservations, banquets, restaurant, reservations, sales & public relations.

6. To consult with the Food & Beverage Manager (and Conference Coordinator) about food production aspects of special events being planned.

7. To ensure proper staffing for maximum productivity and high standards of quality; controlling food and payroll costs to achieve maximum profitability.

8. To evaluate food products assuring quality standards, price and related goods are consistently attained.

9. To interact with food and beverage management and guests to assure that food production and quality consistently exceeds the guests' expectation.

10. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

11. To cook or directly supervise the cooking of items that requires skillful preparation.

12. To develop policies and procedures (SOP's) enhancing and measuring quality; continually Updating written policies and procedures to reflect state-of-the art techniques, equipment and terminology.

13. To visit dining area periodically when it is open to interact with guests.

14. To ensure highly motivated employees by to provide training and development opportunities for all kitchen staff and regularly review staff performance appraisals.

15. To ensure employees who are not following the companies discipline code are counselled and all other steps are followed when it comes to warnings.

16. To ensure that the hotel's minimum operating standards are adhered to at all times, and to update these as directed by the General Manager as and when required as these form the basis of the quality assurance ‘mystery guest' audits which all F&B personnel should be thoroughly familiar with.

17. To ensure that all kitchens have sufficient operating equipment and maintain their par stock ; i. e. replacing all missing and broken equipment monthly.

18. To monitor all Kitchen equipment breakages and losses vigilantly and put in place effective measures to reduce these losses monthly.

19. To propose annual food promotions calendar to the F&B Manager as part of the Hotel's annual sales and marketing plan.

20. To perform 10 & 20 day stock counts and monthly.

Skills/Requirements:
Job Knowledge:

  • Good all rounder - cold and hot kitchen, pastry & dessert
  • Ability to run and manage kitchen administration, costings and food quality standards Skills:
  • Must be very well spoken and enjoy interacting with guests
  • Strong leadership qualities
  • Creative in food and menu planning
  • Demonstrate passion for attention to detail and high standards MINIMUM QUALIFICATIONS & EXPERIENCE REQUIRED.
Job Experience:

  • At least 3 years experience in similar environment (preferably in a high conferencing environment) Education:
  • Matric (Essential)
  • Diploma/certificate in culinary arts (Essential)


· Reference: LS-76590-1108
· Salary: R20 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 11 Jul 2017
· Employer type: Hotel

Front Office And Events Manager - Pietermaritzburg
Description:
Vacancy is Open in Pietermaritzburg in KZN for a Front Office And Events Manager :

Key responsibilities are :

  • Management and coordination of Reception
  • Management and coordination of Reservations
  • Management and coordination Conference, Banqueting and events
  • Management and coordination of all activities on the property.


Skills/Requirements:
Qualifications, Experience and Competencies

Education:

  • General education related to hospitality, on Junior or middle management level.
Work experience:

  • At least 5 years' experience within the hospitality industry
  • 3 + years Reception / Reservations
  • 1+ years Conference, Banqueting and events
  • 1+ years as Supervisory or Managerial role
Professional skills:

  • Excellent written English and copy-writing skills.
  • Proficiency in Word, Excel, PowerPoint.
  • Skilful in project planning/ tasks and able to prioritize projects/ tasks.
Personal skills:

  • Highly managerial capacities
  • Highly organized and efficient individual
  • Pro-active and result driven Flexible
  • Both team player and captain (hands-on)
  • Ability to adapt vision and proven flexibility
- Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

- Administration and Management — Knowledge of business and management principles involved in planning, resource allocation, leadership, and coordination of people and resources.

- Public Safety and Security — Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.

  • Time Management — Managing one's own time and the time of others.
Working conditions:

  • Live in Position
  • Possible night shifts
  • Weekend, Sunday and public holiday shifts


· Reference: LS-76589-1108
· Salary: R15 000
· Country: South Africa
· Province: KwaZulu-Natal
· Date Posted: 11 Jul 2017
· Employer type: Game Farm & Lodge

Executive Chef - Pretoria
Description:
Click for a profile of Hotel Staff Johannesburg 1. Responsible for all food production including that used for restaurants, banquet functions and other outlets, and establishing controls to minimize shrinkage.

2. To schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.

3 To ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

4 To develop standard recipes and techniques for food preparation and presentation in the form of menu file which helps to assure consistently high quality and to minimise food costs; exercising portion control for all items served and assisting in establishing menu selling prices.

5. To ensure that food pricing is effectively yielded to ensure maximum revenue generation and optimal cost of sales and that all food pricing information is communicated and disseminated to all relevant departments including: F&B Control, front office, reservations, banquets, restaurant, reservations, sales & public relations.

6. To consult with the Food & Beverage Manager (and Conference Coordinator) about food production aspects of special events being planned.

7. To ensure proper staffing for maximum productivity and high standards of quality; controlling food and payroll costs to achieve maximum profitability.

8. To evaluate food products assuring quality standards, price and related goods are consistently attained.

9. To interact with food and beverage management and guests to assure that food production and quality consistently exceeds the guests' expectation.

10. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

11. To cook or directly supervise the cooking of items that requires skillful preparation.

12. To develop policies and procedures (SOP's) enhancing and measuring quality; continually Updating written policies and procedures to reflect state-of-the art techniques, equipment and terminology.

13. To visit dining area periodically when it is open to interact with guests.

14. To ensure highly motivated employees by to provide training and development opportunities for all kitchen staff and regularly review staff performance appraisals.

15. To ensure employees who are not following the companies discipline code are counselled and all other steps are followed when it comes to warnings.

16. To ensure that the hotel's minimum operating standards are adhered to at all times, and to update these as directed by the General Manager as and when required as these form the basis of the quality assurance ‘mystery guest' audits which all F&B personnel should be thoroughly familiar with.

17. To ensure that all kitchens have sufficient operating equipment and maintain their par stock ; i. e. replacing all missing and broken equipment monthly.

18. To monitor all Kitchen equipment breakages and losses vigilantly and put in place effective measures to reduce these losses monthly.

19. To propose annual food promotions calendar to the F&B Manager as part of the Hotel's annual sales and marketing plan.

20. To perform 10 & 20 day stock counts and monthly

Skills/Requirements:
Job Knowledge/Skill Required:

  • Good all rounder - cold and hot kitchen, pastry & dessert
  • Ability to run and manage kitchen administration, costings and food quality standards Skills:
  • Must be very well spoken and enjoy interacting with guests
  • Strong leadership qualities
  • Creative in food and menu planning
  • Demonstrate passion for attention to detail and high standards
  • At least 3 years experience in similar environment (preferably in a high conferencing environment) Education:
  • Matric (Essential)
  • Diploma/certificate in culinary arts (Essential)


· Reference: LS-76588-1108
· Salary: R20 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 11 Jul 2017
· Employer type: Hotel

Banqueting Coordinator - Cape Town
Description:
Click for a profile of Hotel Staff Johannesburg Cape Town city bowl 5 star boutique hotel; banqueting co-ordinator. reporting to National sales manager. you should be eloquent on the phone, and have an ability to manage the details of a function well. so everything is well prepared for clients.

Skills/Requirements:
5 yrs banquetting experience. must have 5 star experience. Team player. hit the ground running. Computer literate on a hospitality reservations system.

· Reference: LS-76545-23
· Salary: R12,000 live out
· Country: South Africa
· Province: Western Cape
· Date Posted: 10 Jul 2017
· Employer type: Hotel


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