Monthly Archives: February 2019

We are currently in search of a GM couple for an exclusive privately owned Villa on the main Island in the Seychelles

We are currently in search of a GM couple for an exclusive privately owned Villa on the main Island in the Seychelles.  I am in search of a GM couple who has 5 star background experience who are very strong in Maintenance and operations.

The ideal couple;

Him: Strong focus on Landscaping, Maintenance, Boats, Security.

Her: housekeeping, administration, logistics, stock control, guest bookings/flights and overseeing the Chefs.

Combined: Staff Training & Development, F&B, Service, Supplier relations.

Her role will mostly oversee the day to day running of the Villa. This is a diverse role that requires a high level of attention-to-detail. The Housekeeping, F&B Service and Kitchen Teams of the house will take direction and report into this position. She will also be responsible for all planning and logistics of guest bookings as well as supplies for the house (i.e. flowers, fresh produce, interior garment procurement, etc)

His role will mostly oversee the day to day upkeep, repair and appearance of the Villa and grounds. This role is responsible for a number departments with landscaping, maintenance and security teams taking direction and reporting into this position. The property has a number of high maintenance items such as air-conditioners, 2 generators, desalination plant, water plant and boats.

Scope of work:

Characteristics required

  • Flexibility
  • Reliability
  • Creativity
  • Entrepreneurial skills
  • Passionate about guests
  • Have loads of energy
  • Hardworking and hands-on
  • Presentation
  • 5* Hospitality background (food, beverage, service, housekeeping, guest relations)
  • Strong Training and Development background
  • Sound knowledge and understanding of maintenance/project management
  • Critical thinking/creativity/adaptability/problem-solving is key
  • Team-building and staff morale
  • Good Financial acumen (budgeting)
  • Maintain good working relations with locals and local authorities
  • Strong Procurement and supplier relationships
  • Great personality – calm, content, kind, patient, confident, firm but fair

Skills required:

  • Strong 5-star hospitality experience in particular including food and beverage service and stock control
  • The candidate should have worked in remote areas or on yachts
  • Experience of having worked on Islands is beneficial
  • Planning and organizational skills
  • A good understanding financial management
  • Good Human skills and the ability to manage
  • Good administrative skills
  • Knowledge of the day to day finances of a small business
  • Maintenance experience and or maintenance planning skills
  • Basic IT & Wi-Fi understanding

 

The manager/s will be responsible for the day to day running of the Villa, taking care of guests needs – maintaining a focus on guest delight and ensuring that the physical product is in pristine condition at all time

The couple I am in search of must meet all the requirements and have the experience I am looking for, you will have managed a 5 star luxury property for 4-5 years. You 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 tasks at hand, be decisive and adaptable. If you have the knowledge, skills, required experience and this sounds like a challenge you are ready for I would love to hear from you.

Please send your updated CV’s with a recent face photograph on each CV, details of three contactable references and a letter motivating your application.

We are currently in search of an Executive Chef for an amazing 5 star game lodge based in Botswana

We are currently in search of an Executive Chef for an amazing 5 star game lodge based in Botswana. The ideal candidate must be very hands on in the kitchen.

KEY OUTPUTS:

Administration:

  • Responsibility to manage cost management
  • All ordering and purchasing (keeping in mind the remote locations and logistics)
  • Have knowledge of products,  local suppliers, prices and current stock
  • Stock takes – monthly
  • Reporting on broken, unusable and unsafe equipment
  • Monthly report to Chef Trainer and  Lodge manager
  • Kitchen rosters and schedules Good administration and personnel files to be kept according to Lodge Manager’s requirements.

 

Menu Planning and Execution

  • 7 day Menu set according to Food Styling Guide
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and served in the Camp.
  • Determines how food should be presented, and create decorative food displays.
  • Recognizes superior quality products, presentations and flavour.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Botswana Health department and world Food operation standards.
  • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
  • Ensure proper purchasing, receiving and food storage standards in the kitchen.
  • Control of wastage
  • Responsible for training chefs & implementing kitchen standards
  • Presentation as discussed and according to Styling Guide
  •  Through the Tummy of the Guest Bops
  • Discuss  food cost reports with key kitchen personnel  and find ways to make it work more effective without affecting guest satisfaction and offerings
  • Review daily, weekly and monthly guest’s feedbacks to meet 95% Food Score and above consistently
  • All food going out to guests at any time to be checked by chef
  • Chef to check buffets/dinner/breakfasts etc. at each camp at least 3 times per week
  • All meals and platters to be put out at last minute – fresh, fresh, fresh!
  • Quality and quantity of snacks to game drives to be checked
  • Bush banqueting, drink stops, picnics etc. to have checklists
  • Be up to date with current food trends and have a great understanding of different world cuisines

 

Staff Management Good discipline and fair treatment:

Exec Chef to be a Role Model

  • Trains, develops and motivates all levels of kitchen staff to meet and exceed established food preparation standards on a consistent basis.
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Should be able to provide direction for all day-to-day operations in the kitchen.
  • Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

 

SKILLS REQUIRED:

  • Spoken ,written English and  basic Setswana would be a plus
  • Communication skills – with guests and fellow staff members
  • Standard of your work must exceed the standard of the lodge
  • Good organisational ability
  • Lateral thinking ability
  • Initiative
  • Must adhere to World Class Hospitality and Service Standards
  • Honest, have good integrity, proactive and driven person who has career ambitions
  • Computer Literate

 

PREVIOUS WORK EXPERIENCE REQUIRED:

  • Experience in the service industry especially in dealing with guests and staff
  • At least 3+ years relevant experience as an Sous Chef
  • Passion for creating fabulous food

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. If you have the knowledge, skills and required experience, and this sounds like a challenge you are ready for , then I would love to hear from you

We are currently in search of an Executive Chef for an amazing 5 star game lodge based in Namibia

We are currently in search of an Executive Chef for an amazing 5 star game lodge based in Namibia. The ideal candidate must be very hands on in the kitchen.

KEY OUTPUTS:

Administration:

  • Responsibility to manage cost management
  • All ordering and purchasing (keeping in mind the remote locations and logistics)
  • Have knowledge of products,  local suppliers, prices and current stock
  • Stock takes – monthly
  • Reporting on broken, unusable and unsafe equipment
  • Monthly report to Chef Trainer and  Lodge manager
  • Kitchen rosters and schedules Good administration and personnel files to be kept according to Lodge Manager’s requirements.

 

Menu Planning and Execution

  • 7 day Menu set according to Food Styling Guide
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and served in the Camp.
  • Determines how food should be presented, and create decorative food displays.
  • Recognizes superior quality products, presentations and flavour.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
  • Ensure proper purchasing, receiving and food storage standards in the kitchen.
  • Control of wastage
  • Responsible for training chefs & implementing kitchen standards
  • Presentation as discussed and according to Styling Guide
  •  Through the Tummy of the Guest Bops
  • Discuss  food cost reports with key kitchen personnel  and find ways to make it work more effective without affecting guest satisfaction and offerings
  • Review daily, weekly and monthly guest’s feedbacks to meet 95% Food Score and above consistently
  • All food going out to guests at any time to be checked by chef
  • Chef to check buffets/dinner/breakfasts etc. at each camp at least 3 times per week
  • All meals and platters to be put out at last minute – fresh, fresh, fresh!
  • Quality and quantity of snacks to game drives to be checked
  • Bush banqueting, drink stops, picnics etc. to have checklists
  • Be up to date with current food trends and have a great understanding of different world cuisines

 

Staff Management Good discipline and fair treatment:

Exec Chef to be a Role Model

  • Trains, develops and motivates all levels of kitchen staff to meet and exceed established food preparation standards on a consistent basis.
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Should be able to provide direction for all day-to-day operations in the kitchen.
  • Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

 

SKILLS REQUIRED:

 

  • Communication skills – with guests and fellow staff members
  • Standard of your work must exceed the standard of the lodge
  • Good organisational ability
  • Lateral thinking ability
  • Initiative
  • Must adhere to World Class Hospitality and Service Standards
  • Honest, have good integrity, proactive and driven person who has career ambitions
  • Computer Literate

 

PREVIOUS WORK EXPERIENCE REQUIRED:

  • Experience in the service industry especially in dealing with guests and staff
  • At least 3+ years relevant experience as an Sous Chef
  • Passion for creating fabulous food

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. If you have the knowledge, skills and required experience, and this sounds like a challenge you are ready for , then I would love to hear from you.

We are currently in search of an very hands on and efficient HR manager for a luxury 5 star game lodge located in the Western Cape

We are currently in search of an very hands on and efficient HR manager for a luxury 5 star game lodge located in the Western Cape. The ideal candidate must have previous lodge experience .

 

BEHAVIORAL SUMMARY:

This job requires connecting with people quickly in an outgoing, friendly manner.  The use of persuasive communication skills to gain the interest and involvement of others in the work process is an important aspect of the job.  An extreme sense of urgency is needed, combined with getting work done in complete, accurate detail and in accordance with company standards and policies.  The motivation for this position comes from a strong sense of duty and a feeling of responsibility for completing work both quickly and correctly.  A faster than average work pace is necessary combined with impatience for results.  Follow-up of delegated work must be very thorough.  Decision making will be done with the ideas and advice of others, but always carefully and cautiously within the guidelines of established company policy.  Selling ideas to others and the ability to train, teach and motivate a team are strong aspects of this position.  Change is an ongoing occurrence of this job and will be approached conservatively and with the support and guidance of management.

To manage the Human Resources in accordance with companies Hotel Management principles by:

  • Being actively involved in the Housing Committee and assist with room allocation and accommodation challenges for all staff at the Lodge that lives on the premises.
  • Ensuring that all 1:1s and appraisals are completed timeously in accordance with the Lodge Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff retention.
  • Being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities and holding the team member to account for the learning that they have successfully assimilated.
  • Applying the performance management and corrective action tools in accordance with the Lodge’s Code of Conduct with the aim of exhausting all opportunities to correct and support staff before utilising avenues for employment termination.
  • Ensuring that staff are rostered according to the peaks and troughs of the business
  • Ensuring that there is always sufficient labour available to meet our high guest service standards while keeping labour costs to a minimum
  • Ensuring that all staff are afforded time to take sufficient rest by scheduling off days and leave in a manner that allows for work/life balance and high levels of morale and productivity
  • Ensuring there is roster flexibility to adapt to unscheduled absences like sick leave and family responsibility leave
  • Recording all attendance correctly and timeously
  • Recommending updates to hotel policies and procedures, in order to maintain high standards and provide the best possible service to guests, and implement improvements where required

 

MINIMUM EXPERIENCE AND QUALIFICATION REQUIRED:

  • 3 years human resources generalist experience or 3 years 5* Hotel operational management experience with extensive experience in service skills training.
  • Computer literate with working knowledge of Microsoft Office Outlook, Word and Excel
  • Highly presentable
  • Excellent command of the English language with solid verbal and written communication skills
  • Experience in dealing with a majority union on a daily basis keeping in mind the interest of the business as well as the interests of union members and staff in general.

ADVANTAGEOUS EXPERIENCE AND QUALIFICATION DESIRED:

  • Relevant Human Resources qualification
  • Exposure to VIP Payroll and NetTime Sheet
  • Fluency in Xhosa and/or Afrikaans

 

If you meet all the above requirements and you have the relevant experience, I would love to hear from you. The successful candidate should be smart, able to work under extreme pressure and be able to think out the box. Please send an updated CV along with a recent face photograph, details of three contactable references and a letter motivating your application

Tourism Financial Accountant – Sandton – Gauteng

Tourism Financial Accountant – Sandton – Gauteng

Salary: Market Related

 

Listed below are the requirements for this position.

OUTPUTS:

  • Full responsibility for Tourplan transaction flows, accounting, reporting and internal controls
  • Tourplan financial period close as per deadlines;
  • Revaluation and authorisation of all bank reconciliations;
  • Touring margin analysis and reporting
  • Debtors age analysis and bad debt provision
  • Management account preparation and review
  • Accurate monthly & quarterly forecasting
  • Balance sheet recons
  • Stock management
  • Full function month end process
  • Daily finance queries – act as Finance liaison to the Sales, DMC, Commercial Teams, as well as the rest of the Finance team regarding any queries that may arise
  • Assist with Tourplan queries
  • Additional functions:
  • VAT calculations, submissions on e-filing, resolution of queries
  • Support, review and analyse Club & Travel Departments
  • Commission and Incentives: Implementation, calculation and support
  • Budgets: Prepare, Implement and maintain
  • Audit: participate intermediate/ yearend audits, and internal reviews
  • Adhoc functions to ensure the efficiency of the Touring Team

 

KNOWLEDGE & SKILLS REQUIRED:

  • Financial Qualification – Diploma or Degree
    • Numerate and Accurate
    • Deadline Driven
    • Ability to solve complex problems
    • Continuous improvement
    • Honesty and integrity

 

PREVIOUS WORK EXPERIENCE REQUIRED:

  • Knowledge and experience of Tourplan is essential
  • Minimum 3 years’ experience in a similar financial role within hospitality preferable

 

The successful candidate must be self-disciplined, have a good telephone and email manner, good organisational skills, be a team player and have flexibility in terms of working hours.

 

Please forward your Updated Microsoft Word CV, Current & Expected Salary as well as a Recent Head and Shoulders Photograph of yourself

Please note only candidates who meet the minimum requirements above will be contacted, should you not hear from us within 3 weeks, consider your application unsuccessful. On behalf of our client’s requests, we reserve the right not to make an appointment

I am currently in search of an outrageously talented Sous Chef for a 5 star luxury Island Resort in the Seychelles

I am currently in search of an outrageously talented  Sous Chef for a 5 star luxury Island Resort  in the Seychelles. The ideal candidate must have experience in a luxury 5 star World Class Property.

KEY OUTPUTS:

 

  • Stock Control
  • Kitchen Hygiene
  • Rosters
  • Maintaining the company’s standard
  • Staff management
  • Take disciplinary action when necessary as per company policies
  • Ensure all menus are followed and food standard is excellent at all times
  • Ensure picnic breakfast/lunches and packed meals are as per the standard
  • Check and control all preparation of dishes
  • Make personal contact with guests every day with in villa dining
  • Continuous encouragement and training of staff to provide the best food experience to guests
  • 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
  • Sous Chef to be a role model for all other staff
  • Good communication with Department Managers. Sharing of information to the team as new information arises
  • 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
  • Mentor to up and coming Chefs
  • Ensure there are sufficient cleaning materials, and chemicals in stock and have adequate knowledge of HACCAP procedures- be the hygiene champion

 

KNOWLEDGE REQUIRED:

  • Kitchen management including all kitchen administration, general hygiene and people management
  • Budget management

 

QUALIFICATIONS REQUIRED:

  • Formal Chef Qualification
  • At least 5+ years Chef Experience required in 5 star hotels or lodges
  • International experience will be an advantage

PERSONAL ATTRIBUTES:

  • 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. If you have the knowledge, skills and required experience, and this sounds like a challenge you are ready for and the idea of living on a private island in the Indian Ocean Excites you then I would love to hear from you.

We are currently in search of a Sales Manager for a luxury 5 star tour operator to be based in JHB or CPT

We are currently in search of a Sales Manager for a luxury 5 star tour operator to be based in JHB or CPT. The ideal candidate must come from a very strong 5 star background as a Sales Manager. The Sales Manager will require a detailed understanding and full utilization of the travel sales network in our International markets, also at multiple levels in line with a multi-channel business.

 

KEY OUTPUTS: Revenue Generation and Strategic Responsibilities

  • Sales Management and Development
  • Aggressively pursue sales targets for both bed and DMC sales
  • Sales/Brand Representation and Negotiation
  • Represent the brand at major sales/trade show events
  • Ensure that you have a detailed understanding of the marketing drivers that drive revenue
  • Creating and conducting proposal presentations and  responses. Assisting the market Sales Teams in preparation of proposals and presentations
  • Conduct appropriate follow up until deals are closed
  • Finance
  • Control expenses to meet budget guidelines
  • Achieve targets for revenue, profitability and sales growth
  • Adhere to all policies, procedures and business ethics codes
  • Maintain and develop corporate image and reputation, and protect and develop the company’s brands
  • Health and Safety
  • Compliance with workplace policies and procedures for risk identification, risk assessment and risk control
  • Active participation in activities associated with the management of workplace health and safety
  • Identification and reporting of health and safety risks, accidents, incidents, injuries and property damage at the workplace
  • Correct utilisation of appropriate personal protective equipment

Market Sales Team – Responsibilities :

  • Prepare, Initiate and coordinate development of action plans to penetrate identified markets
  • Search for sales leads and prospects
  • Assist in the development and implementation of marketing plans as needed
  • Conduct reviews with all market Sales Team members to build more effective communications, to understand training and development needs, and to provide insight for the improvement of sales and activity performance
  • Provide timely feedback to market Sales Team regarding performance
  • Ensure that you meet or exceed all activity standards for prospecting calls, appointments, presentations, proposals, closes and reporting
  • Maintain contact with Key market clients in the market area and internally to ensure high levels of client satisfaction
  • Demonstrate ability to interact, cooperate and mentor all  employees

EXPERIENCE REQUIRED:

  • Sales and luxury tourism product and DMC experience preferred
  • Exposure to world class sales management/ transformation and digital/e-commerce practices a distinct advantage
  • Proven track record of hitting and exceeding stretch sales targets
  • Extensive experience in all aspects of Supplier Relationship Management
  • Strong understanding of customer and market dynamics and requirements
  • Willingness to travel and work in a global team of professionals

 

QUALIFICATIONS:

  •  At least 4 years proven Sales Management track record / Applicable Degree/ Diploma

 

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. If you have the knowledge, skills and required experience, and this sounds like a challenge you are ready for , I would love to hear from you.

We are currently in search of an OUTRAGEOUSLY TALENTED AND PASSIONATE Sous chef for a 5 star property based in Cape Town

We are currently in search of an OUTRAGEOUSLY TALENTED AND PASSIONATE  Sous chef for a 5 star property based in Cape Town.  The ideal candidate must confident with guest interaction as this position is a very guest facing role so you will be entertaining and cooking for guests from all over the world.

Main purpose: Responsible for assisting the Head Chef in the day to day running of the Kitchen as well as ensuring that all guest needs and expectations are exceeded continuously and ensuring that all duties and responsibilities are carried out on a daily basis, as well as is a floating or relief chef who is supervised by the Executive Chef.

 

Duties & Responsibilities:

  • Managing the kitchens in Villa 1 or 2 when guests are staying, incl. menu planning, stock ordering and control, preparing meals etc.
  • Ensuring that the Villas are stocked and ready for guest arrivals and ensuring that all perishables are removed from the Villa Kitchens when the guests depart
  • Ensuring that the Villa kitchens are clean and ready at all times
  • Always be present during service times; check constantly on food quality and presentation.
  • Responsible for monthly stock takes of kitchen operational equipment and the achievement of budgeted targets
  • Assists in managing the day-to-day 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.
  • In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
  • Setting up a rotation for the cleaning of all the areas of the kitchen and enforcing it
  • Complete daily food orders based upon scheduled events and projected levels of business.
  • Comply with Standards of Service and assists in assuring the same from all kitchen employees.
  • Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
  • Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
  • Establish and require strict adherence to health, sanitation and food handling guidelines.
  • Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
  • In conjunction with the Head Chef

 

Requirements:

  • Computer literate
  • Working knowledge of HACCP and Hygiene
  • Excellent time management
  • Flexible
  • Pro-Active – Does not need to be told what to do.
  • Experience in stock control, including stock take a nd ordering, admin
  • Experience in performance management, including poo r performance
  • Must be of sober habits
  • Neat and presentable

 

Qualifications & Experience:

  • Formal cookery school qualification
  • 5 years previous experience in a 5 star kitchen

 

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. If you have the knowledge, skills and required experience, and this sounds like a challenge you are ready for, I would love to hear from you.

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