Monthly Archives: March 2018

Camp Manager for small 6 villa lodge in Northern KZN


·       Managing stock control

·       Managing Bar service and control

·       Management of guest delight activities

·       Overall hospitality and food

·       Overseeing general appearance and management of maintenance issues

·       Staff – Skills Development

·       Drive community development projects in conjunction with the foundation

·       Understand & manage budgets, GP’s & finances


·       Communication skills – with guests and fellow staff members

·       Standard of your work must exceed the standard of the lodge

·       Good organizational ability

·       Lateral thinking ability

·       Initiative

·       Must adhere to World Class Hospitality and Service Standards

·       Professional, courteous, hospitable to guests

·       Must be able to cope under pressure to meet guests needs

·       Must be able to lead people and correct things when needed

·       Honest, have good integrity, proactive and driven person who has career ambitions



·       Hospitality

·       Environment

·       The surrounding communities

·       The country

·       Company Knowledge

·       Valid unendorsed SA driver’s license essential.


·       Experience in the service industry especially in dealing with guests and staff

·       Previous camp manger/ safari host experience an advantage

·       Previous experience in working with kids an advantage

General Manager 5 Star Luxurious Private Island Beach Resort Seychelles

We are now in search for a General Manager for this World Class Island property in the Seychelles


The Island boasts the ultimate luxury boutique island resort experience. The ideal candidate for the position, will be detail orientated, passionate about guest delight and enjoy guest interaction. Furthermore they would be strong in working in a multi-cultural environment, and enjoy staff motivation and development.
The ideal candidate must also be a very strong in verbal and written communication. Maintaining and building relationships with repeat guests, tour operators and a variety of internal and external stakeholders is vital.
A worldly individual with experience from other island/coastal destinations would be ideal.
Island Management

  •  Overall management for the island with primary focus on operations.
  •  Direct line management responsibility for the HOD team and indirectly all staff on the island.
  •  Human resource management and staff development
  •  IT – maintenance IT on the island
  •  Environmental health
  •  Logistics and procurement – mainland and island based activities
  •  Water sports – direct line management and support for diving and water sports team to ensure that the guest activity experience is maintained and improved upon
  •  Lodge Marketing – management of the lodge social media platforms, including Facebook, Instagram, etc. Ensure regular stories about the island are distributed and that the island maintains a strong presence in internal comms
  • Hospitality:
  •  Build upon the existing guest experience to create new ideas and to ensure the product remains fresh and modern, whilst staying true to the history of the island – this includes guest experience, accommodation, food, staff, activities
  •  Building relationships with new and repeat guests
  •  Maintaining and reinforcing an environment where the company standards are continuously met and visible throughout the daily functioning of the property.


  •  5 years Management Experience on 5-star luxury Island or luxury boutique property
  •  Hospitality and Service Training Experience


  •  Energetic, proactive person with well-developed concept of the importance of providing a world-class guest experience, and the ability to provide that experience
  •  Passionate about sustainable tourism and conservation
  •  Driven, energetic, compassionate and ambitious, with strong leadership and mentoring skills.
  •  Unrelenting attention to detail and high standards
  •  Structured manager with experience of leading diverse teams
  •  Open minded and able to think outside of the box
  •  The ability to motivate and inspire yourself and others
  •  Excellent interpersonal skills and communication
  •  Competent financial and IT skills
  •  Fluent in English essential. Other European languages are beneficial

Guest Relations Manager for 5* luxury Island property

Specific Duties:

·  Looking after and hosting guests throughout their stay to ensure they have the opportunity to experience all that the property offers, that they have a comfortable and enjoyable stay, and that they leave with good memories of the property and the people.

·  Have a complete picture of guest requirements and likes and dislikes to advise the team and plan for them accordingly. Be the person they know they can ask for advice on the area, or run to first with a problem or issue. Anticipate their needs before they arise if you can. Review guest pre arrival questionnaires and Google guests for further information.

·  Ensuring that guest arrivals and departures run smoothly, including:

o   The welcome, explaining the property, check in, check out

o   Check arrival rooms, ensure/assist with correct room and host allocation

o   Welcome drinks and towels

o   Check guest bills and help to prepare

o   Notes to rooms (arrival, departure, other special one-off notes)

o   Check departure rooms for missed items

o   Co-ordinate guest transfers with heli pilots/CFA/boats

o   Co-ordinate and plan any group arrivals and departures and their itineraries while at the property

o   Assist with and co-ordinate trade and press site inspections

·  Taking a holistic view of a guest’s activity needs during their stay to ensure they have a memorable experience at the property. Planning the best activities to fit their schedule (allowing for weather and tides), in co-ordination with other relevant departments and managers.

·  Creating “wow” experiences and activities for guests.

·  Managing porters and drivers; coordinating use of vehicles with Activities team.

·  General office duties to assist the FOH team, translation, help out generally as required.

·  Making use of your language skills when hosting or managing guests.

·  Check with hosts regarding special guest requests.

·  Prepare the day sheets up to a minimum of a month in advance,  using the information provided in Eres and from the Pre Arrival Questionnaires which are completed by the guests.

·  Update team at morning briefing on guest information.

·  In the absence of the Assistant Manager checking in on guests at meal times. Ensure meal service is timeous, especially breakfast service.

·  In the absence of the Assistant Manager, ensure everything is set for the evening, that tables, lanterns and candles are arranged to good effect.

·  Ensure menus are correct according guest dietaries and print daily.

·  Assist with stock takes, ordering and procurement as required.

·  Hosting guests in the Star Bar from 7.00pm until guests go to dinner.  Work closely with Spa and Activities managers to plan the following day’s activities.

·  Manager on Duty when required.

·  Collate guest feedback from evaluation forms for review with managers, produce a monthly summary.

·  Management reporting as required.

·  Ensuring that all menu cards for the evening are printed correctly with the dietaries. Follow up to ensure guests with specific dietary requests are happy early on in their stay so we can correct menus if needs be.

·  Checking of the front of house that the area is tidy and clean at all times. Furniture well maintained and clean.

·  Assist guests, when necessary, for shop purchases and make sure that it is billed correctly to the room folio.

·  Plan and promote all promotional activities targeting clients.

·  Plan and conduct group and function rundown meetings.

·  Pay particular attention to the hosting of trade agents and press.  Create itineraries for the duration of their stay to include: island drive, dhow cruise, island hop, massage and site inspection.

Executive Chef Exclusive Private Island Boutique Resort – Seychelles

Your primary focus will be to;

  • Maintain and expand on the food and beverage offering on the Island for our guests and our staff
  • Conceptualising products, processes and services offered on the Island according to the defined standards and according to company Best Operating Practices.
  • Maintaining and improving operational standards and procedures, including the staff restaurant
  • Always striving to exceed guest expectations
  • Maintaining our points of difference
  • A full understanding of our Brand new concept and offering

•      The management of the staff

  • Development of the organisational structure of our Kitchen, including the staff restaurant
  • Recruitment and management of the kitchen brigade including the staff Kitchen
  • Continuous training, monitoring and improvement of standards
  • Management of overall staff  welfare and development including succession planning and meeting reasonable expectations
  • Managing the business through the staff

•      Systems and budgetary control

  • The management and development of the financial systems and controls in the kitchen, including the staff restaurant
  • Implementation and management of the annual operational and capital expenditure budgets required for the kitchen, including the staff restaurant.


•          The networking and building of relationships

  • With the local community
  • With the owners of The Island

Minimum Requirements

  • A minimum of 10 years’ experience in 5-star  international resort environments
  • Fluent in spoken and written English, French, German, Russian and any other languages are advantageous
  • Excellent communication and interpersonal skills
  • Experience in report writing, minutes taking, website postings, etc.
  • Mature public relations skills and experience in public speaking
  • Proven ability in managing a team and familiarity with HR processes and procedures
  • Contract duration: minimum 2 years

Sous Chef World Class Island Resort

This position assists in the managing of Island kitchens. Including Staff canteen, Scullery, Cold & Hot Section and Baking


·       In absence of Head Chef, take up all his responsibilities.

o   Stock Control

o   Kitchen Hygiene

o   Rosters

o   Maintaining the comany’s standard

o   Staff management

o   Take disciplinary action when necessary as per company policies

o   Make personal contact with guests on arrival and throughout their stay to understand special dietary requirements and enhance the guest experience

·       Ensure all menus are followed and food standard is excellent at all times

·       Ensure picnic breakfast/lunches and packed meals are as per the lodge standard

·       Oversee the choice of recipes and train each chef on the proper use of the ingredient

·       Check and control all preparation of dishes

·       Make personal contact with guests where possible every day

·       Continuous encouragement and training of staff to provide the best food experience to guests

·       Print recipes for guests upon request and present as per the lodge standard

·       Be flexible when receiving unexpected request from guests and ensure you are able to accommodate unusual dietary requirements

·       Hands on approach to kitchen duties – preparing food, food safety, hygiene, etc.

·       Ensure all guest delights are correctly prepared with checklists

·       Promotes a positive kitchen energy

·       Senior Sous Chef to be a role model for all other staff

·       Good communication with Department Managers. Sharing of information with regional chef and head chef as new information arises

·       Delegation of kitchen duties to Line Chefs and ensuring that it is followed through

·       Be the transfer of knowledge trainer with Line Chefs – share your knowledge

·       Actively lead the food safety standards

·       Be up to date with current food trends as shared by the regional team and be pro-active in sharing ideas with the head chef and regional chef

·       Mentor to up and coming Chefs

·       Crisis Management

·       Have knowledge of products, suppliers, prices and current stock

·       Keep a diary to organize all daily, weekly and monthly information

·       Ensure there are sufficient cleaning materials, and chemicals in stock and have adequate knowledge of HACCAP procedures- be the hygiene champion

·       Check and rotate stocks in fridges and freezers daily and communicate with other senior chefs regarding what needs to be used


·     Kitchen management – including all kitchen administration, general hygiene and people management

·     Budget management


·     Formal Chef Qualification

·     At least 5+ years Chef Experience required in 5 star hotels or lodges

·     International experience will be an advantage


·     Spoken and written English

·     Computer literate

·       Word – Intermediate

·       Excel – Intermediate

·       email

·     Passion for kitchen management – including all kitchen administration, general hygiene and people management

·     Passion for training staff, creating fabulous food, and new ideas

·     Problem Solver – able to think on their feet


·     Attention to detail

·     Passion for training staff, creating fabulous food, and new ideas

·     Good interpersonal skills

·     Sense of urgency

·     Passionate about guest delight

·     Diligence and self-motivation to meet deadlines and keep on top of your job

·     Willingness/ability to share information and teach and inspire others

The successful candidate should have an enquiring mind, be methodical, pay attention to detail, be creative, show perseverance and patience, ability to work under pressure, have high energy levels, be flexible, have the ability to overcome obstacles and persist with the task at hand, be decisive and adaptable

Mixologist Luxury 5 star Island Boutique Resort Seychelles


  • Develop innovative beverage creations
  • Complete work & side duties, opening & closing tasks for an effective restaurant & bar operation
  • Understand requirements and procedures for all meal periods to meet demand and maximize revenue and profit
  • Anticipate and meet the needs and unexpected wishes of every guest
  • Understand all guests’ needs and requirements


  • Diploma in hospitality, degree in any discipline is an advantage
  • Minimum 1 years experience in fine dining/ luxury operation in Restaurant and Bar
  • Food, wine & bar knowledge
  • Ability to flair & create new beverage concoctions
  • Proficient in spoken & written English
  • Ability to speak and write in a 2nd language is an advantage
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