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Description: A company specialising in in-flight catering services.
To put in place an effective Production plan
To ensure that the Production Plan is operated on the D-1 theory
To ensure that the Management and Supervisory team underneath you, adhere to the Production Plan
To ensure that the utmost care is taken during preparation of food, taking into account, taste, quality, garnishing, and presentation.
Must be able to develop menu's and recipes
To ensure availability and full processes for Client presentations
To ensure that the each department adheres to the daily box times, and that it is met
To ensure effective food cost reduction
To ensure that Production operates within the controlled approved budget
To effectively reduce wastage
To effectively plan and organize production schedules
To assess project and resource requirements
To determine quality control standards
To oversee production processes
To be actively involved with the Procurement Department to ensure correct products are purchased and stored
To put in place an effective RMO process
To ensure that the departments are adhering to the RMO processes and time-lines
To plan and organize the repair and routine maintenance of production equipment
Full supervision of the management and supervisory team underneath you
Work closely with the Factory efficiency project manager to determine labour requirements
Ensure that each department has the correct head count requirement
Work closely with the managers to ensure that the employees are rostered correctly per department
Implement and maintain standard operating procedures for production operations
To set product quality standards
Monitor quality standards of products
Work closely with the QAQC department to ensure that QC measures are being adhered to
Analyse production and quality control to detect and correct problems
Determine and implement improvements to the production process
Prepare and maintain production reports
Work closely with your managers to monitor and review the performance of staff
Work closely with the Training Manager to determine the training needs of the staff
Must be able to implement and maintain a production Budget
You must have a significant input in food cost reduction
Must be able to Forecast and track against budgeted numbers
To ensure that Labour Costs are monitored and is within budget
Implement Cost Control Programs
Ensure that wastage in Production is always at its minimum
Ensure that each department adheres to the daily completion of the CCP records
Ensure that the entire Production adheres and complies to the company's HACCP Policy's rules and regulations including, but not limited to: personal hygiene, CCP documentation, food storage, hand-washing rules and regulations, glove policy, sickness policy.
Adhere and comply to the company's Health & Safety Policy's rules and regulations
Any other reasonable task that may be required by Senior Management
Critical thinking and problem solving skills Planning and organizing Co-ordination and control Time management Attention to detail Decision-making Communication skills Persuasiveness Influencing and leading Delegation Team work Conflict management Adaptability
Business administration degree Diploma - professional Chef Full knowledge of HACCP Policy Knowledge of business, finance and management principles Knowledge of human resource principles and practices knowledge of Production equipment Solid computer skills, Excel, Word and E-mail
KPI related bonuses. Laptop Cell phone Provident Fund
· Salary: Market related · Location: South Africa · Date Posted: 19 Jan 2017 · Employer type: Catering Company
Experience in managing 30 or more people is a must
High level of commercial awareness and cost control capabilities
Experience to respond to a range of different work situations
Experience in direct customer care ( hospitality experience)
5 years' experience in similar field
Experience in writing business reports
Experience of working in positions of high responsibility in the Hospitality sectors
Solid knowledge of computer programs with special focus on Microsoft Excel (Advanced), Micros, Opera, Word and Outlook
Have a vast knowledge regarding health and safety
In depth understanding of core business principles
Basic understanding of budgeting, revenue forecasting, capital expenditure, stock management, costing and marketing plans for all reporting departments
Excellent administration skills Excellent communication skills verbal / written Excellent decision-making skills Good leadership skills Excellent organizing skills Ability to work accurately under pressure Must be able to maintain physical stamina to personally supervise areas of responsibility Ability to multi-task and re-prioritize quickly Ability to work on weekends, public holidays and evenings therefore must be able to work long, irregular hours. Results driven Pressure resilient Multi-task focus
Minimum matric high school qualification Diploma in Hospitality Management Juiced
This is a live in position Benefits: Sunday Allowance / Night Shift Allowance / Public Holiday Pay and one staff meal on each working Day.
· Salary: R12 000 · Location: South Africa · Date Posted: 19 Jan 2017 · Employer type: Game Farm & Lodge
Looking for a BEE candidate, with three to five years spa experience.
The successful candidate will over see three spa's
Answer telephone calls, provide accurate information to clients, taking accurate messages, greeting customers and scheduling appointments
Keep the reception area clean and conducive for clients as they wait for their turn to be attended too
Introduce new beauty products to clients and educate them on their uses and benefits
Keep clients updated on currently available promotions and discounts in services offered in the Spa
Process payments from clients for services ordered from the spa
Keep register of long and existing clients for them to enjoy benefits given to loyal customers
Give appointments to clients on specific days
Open and close the spa at the appropriate time
Ensure that the front desk is clean and organized for free movement
Assist in getting client feedback on level of services delivered in order to improve on service delivery
Inform staff members of appointments that have been cancelled by clients, and also alert staff members of the arrival of clients who come without prior appointments
Manage the visitor register to keep record of people who visit the spa on a daily basis
Receive customer complaints and feedback and direct them to appropriate offices for resolution.
Giving tours of the spa facility.
Conduct stock takes
Good human relations Excellent phone etiquette Possess strong knowledge of how computers work, as well as the ability to use MS office package to process and store information Excellent multitasking skills to successfully handle several assignments together Possess strong organizational skills required for achieving efficiency on the job Good knowledge of beauty products to be able to promote them to clients Excellent communication skills needed for effective discussions with clients to promote the spa's products and services to them.
Matric. Formal Spa qualifications.
· Salary: R10 000 - R15 000 negotiable · Location: South Africa · Date Posted: 11 Jan 2017 · Employer type: Hotel
Daily menu planning and preparation of exquisite Breakfast, Lunch, Dinner and Banquets.
Menu planning in line with seasonal availability and trends.
Menu planning in line with dietary restrictions.
Costing, ordering and stock control
Good knowledge of kitchen hygiene and equipment maintenance.
Work as a team with Sous Chef and Chef de Partis.
Training and developing the kitchen team
Managing, motivating and mentoring staff members.
Responsible to operate within the Policies and Procedures of the Hotel.
Maintaining the standards of a 5* luxury hotel.
Experience in menu planning, stock taking and ordering for a 5* establishment. Experience in successful staff training and mentoring. Ability to run shifts with kitchen brigade reporting in, and deliver a consistent high quality of work. Fully computer literate in Office Suite. Excellent self-motivation and initiative. Ability to work harmoniously with management and staff of all levels. Ability to be resourceful, creative and work well under pressure and unsupervised.
Chef Qualification (Bachelor's Degree/Diploma) Minimum of 3 years' experience in a similar position in a 5* environment
· Salary: R25 000 - R30 000 · Location: South Africa · Date Posted: 07 Dec 2016 · Employer type: Hotel
Mostly a corporate environment but include evening and weekend functions.
The Head Chef will be required to run the entire kitchen operation, including management of staff, production, hygiene, quality control, stock control and all other aspects relating to this department.
Management of kitchen staff in terms of
Productivity, efficiency & quality
Performance & behaviour
Adherence to standards
Providing regular candid feedback
Staff training & career development
Ensure the production of quality food within the allocated budget.
Ensuring timeous delivery of food as per function requirements / function sheets
Designing of all menus & ensuring that variety is maintained to suit the conference centre target audience whilst the menus are appropriate to the season.
Ensure delegate satisfaction with food provided
Ensure food presentation and taste/quality is of a 4/5 star standard.
Ensure all legislative and additional appropriate kitchen hygiene standards are in place and applied
Develop & apply all work processes & standards to ensure maximum efficiency and quality
Ensure kitchen cost control including:
- Negotiation of good prices
- Manage shrinkage, breakages, wastage etc.
- Staff productivity
- Timeous equipment maintenance
- Portion control
- Timeous ordering
- Adherence to company financial requirements
- Satisfactory record keeping
- Budget preparation and management
- Stock and asset control
Provide regular and accurate management status reporting both formally and informally
Report / perform maintenance & repairs as required
Monitor quality & presentation of all dishes that are prepared
Meal preparation & service
3 - 4 years' experience in a similar position which must include management of a kitchen.
Experience in a 4/5 star kitchen environment
Strong costing & budget experience
Kitchen stock-take experience at an appropriate level Computer literacy
Inventory management skills
Appropriate knowledge of all areas of the kitchen
Budgeting and forecasting skills
Quick learner Behavioural Competencies
Be creative & passionate
Work well under pressure
Good attention to detail
Good people skills
Be pro-active in problem solving
Use own initiative to deal with problems as they arise
Be an inspiration for your team
Be resilient, energetic and tenacious
Lead by example
Have good time management skills
Be able to interact professionally with guests
Culinary Diploma / City & Guilds Qualification
· Salary: R25 000 CTC · Location: South Africa · Date Posted: 23 Nov 2016 · Employer type: Catering Company
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