- Good food and wine knowledge 

- Ability to communicate effectively verbally and written 

- Attention to detail 

- 2years in a similar position - Banqueting experience essential 

- Computer Literate (MS Word, Excel, Email) 

- Analyze company operations to pinpoint opportunities and areas that need to be reorganized, downsized, or eliminated 

- Allocate funds to departments and approve expenditures based on budgetary guidelines 

- Minimum 10 years experience in a 5* establishment 

- Rooms Division experience 

- Knowledge in Micros, Opera, Fidelio and Microsoft Office is an advantage 

- Sound Food and Beverage knowledge 

- Basic HR knowledge (to include updated labour law)

The ideal candidate will have potential to develop in the company and have the following attributes: 

Please submit a brief motivation and CV in Word format only and detailsof the position you are applying for? Please include any written references and current contact telephone numbers and email addresses for previous employers, for referencing purposes. When listing previous employer experience please list your current or latest position FIRST followed by previous positions in descending order. Please give details on the following if possible? What is your availability for interviews and do you have transport for them? Do you have a notice period or preferred starting date to commence employment?  Where is your home base and where are you situated now? If you are currently employed do you have a particular reason for wanting to leave or resigned & does your employer know you are leaving ?  Please only apply for this vacancy if you fit the profile? If you have a particular requirement or area of preference please let us know and we will do our best to find you the most suitable position.

Applications to be accompanied by a resume, certificates will be required at an interview. Please email your CV in Word format only directly to: jobs@lodge-placements.co.za Att: ROB (ECOLANDELA Lodge-placements)

Preferably a recognised hotel management or a business management qualification.

EXPERIENCE:

At least 7years’ practical on-the-job experience within an establishment in the hospitality industry.

SCOPE AND GENERAL PURPOSE:

To effectively manage the day-to-day operations of the Hotel and to oversee marketing of the lodge consistent with Company Standards to achieve optimum financial results. 

Income R10 000pm live in single

RESPONSIBLE FOR:

Monitoring and managing the conduct and performance of all operations staff within the Hotel organization. 

LIAISES WITH:

All Directors and all employees of all departments.

LIMITS OF AUTHORITY: 

- Implement "one-up" hiring, dismissal, and transfer policy with respect to all employees, permanent and part-time. 

- Capital expenditure and maxima of operating expenditure as per Company policies and procedure 

- Implement "one-up" on any management and senior staff salary increases in consultation with Managing Director 

- No aesthetic, decorative or construction changes without referral to and permission of the Managing Director 

- Press statements or publications, advertising and promotional materials first to be checked out "one-up" with Managing Director before comments or release to media

- Dealing with a go-slow, strike or unrest situation "one-up" (circumstances permitting) 

SUMMARY OF MAIN DUTIES FINANCIAL:

- Control costs and expenses whilst maximizing revenue and income to achieve optimum profitability 

- Prioritize capital expenditure requirements and to implement these quickly after approval to forestall additional costs through delays. 

- Control salaries and wages focusing on reducing labour costs and overstaffing. 

MARKETING AND SALES:

- Identify Company needs and market trends and through liaison with marketing, sales and service departments with the approval of the Managing Director, implement appropriate policies or activities timeously. Develop relationships with tour operators/travel agents and others who place bookings with the lodge.

- In conjunction with the above, monitor the Hotel’s SWOT analysis in order to improve the hotel’s strengths, reduce the impact of weaknesses/threats and take timeous advantage of all opportunities offered. 

ADMINISTRATION: 

- Ensure that Hotel financial rand general reporting is on time and correct. 

- Ensure that all Hotel reports, as required by the Company directors, are correct and timorously submitted. 

HUMAN RESOURCES: 

- Effectively monitor Hotel management and strive for ongoing development and high morale of the entire workforce through training, communication and interaction between hotel management and staff.

- Identify management potential and development needs of employees and agree appropriate action with the Managing Director 

- Implement job descriptions and any Company performance appraisal procedures. 

COMMUNICATIONS: 

- Ensure effective communication through the continuous and undistorted flow of information between all the departments, lower management and employees and the Lodge Manager’s office, by holding periodic meetings. 

STANDARDS: 

- Maintain and improve agreed physical, behavioral and quality standards of employees. 

EXTERNAL ENVIRONMENT:

- Participate in agreed meetings with external bodies and organizations. 

- Establish environmental monitoring systems in the area and feedback to Managing Director. 

PRODUCTIVITY 

- Agree with the Managing Director on productivity and performance goals and ensure that these goals are achieved. 

GENERAL DUTIES AND RESPONSIBILITIES:

- To ensure the efficient management and operations of all departments. 

- To ensure that each department contributes towards any agreed budgeted levels 

- To provide effective leadership through professional, human resource management and the encouragement of subordinates. 

- To carry out regular, meaningful performance appraisals conducted in such a manner that effective, open, two-way communication is maintained. 

- To follow up and ensure that the agreed action and developmental plans identified at these appraisals are being effected. 

- To carry out monthly performance reviews, coach and direct activities of employees to achieve desired performance. 

- To ensure that subordinates are totally conversant with and practising good labour relations procedures. 

- To ensure that subordinates are totally conversant with and implementing all Company policies and procedures.

- To review and analyze monthly reports, results, highlight problem areas and take appropriate action to rectify poor performance.

- To ensure that all financial targets are being achieved, e.g. through purchase discounts, sundry debt collection, etc. 

- To compile and agree meaningful, achievable budgets through accurate research and application of in-depth knowledge of the industry. 

- To make recommendations for salary increases for subordinate staff, basing these recommendations on objective performance reviews and market-related equivalent positions. 

- To stay "close to the guest" and maintain effective communication with him or her at all times through dialogue and social interaction. 

- To ensure that complaints or problems from guests, tour operators, guides, visitors or staff are actioned without delay and that effective follow-up action takes place to avoid any recurrence. 

- To ensure that the Company's training and skills development objectives are achieved. 

- To attend all Company social and promotional functions, eg INDABA maintaining a high profile with current and prospective clients. 

- To be aware of current trends in the industry and make suggestions how these could be implemented for the benefit of the Company and the Hotel. 

- To attend meetings and training courses as required and continually strive for the improvement of own professional skills. 

- To liaise and work closely with central reservations office to ensure that realistic, achievable sales of accommodation are taking place. 

- To maintain effective working relationships with the Company’s marketing agents to ensure that a many bookings as possible for guests to stay at the Hotel are pursued. This includes working with Reservations on rates that are based on the true costs of housing a guest per day determined by a prescribed formula that is updated at least on a quarterly basis or more frequently if rising costs will affect the profitability of the company.. 

AMPLIFIED DUTIES: 

1.1 To ensure that all administrative procedures are completed correctly and submitted timeously. 1.2 To ensure that attendance registers are completed daily in accordance with statutory requirements 1.3 To ensure that ordering and cashing up procedures are strictly adhered to at all times 1.4 To ensure maximum security in all areas under your control and the security of all Hotel assets 1.5 To ensure that defects and faults are reported to the Managing Director or maintenance person and actioned without delay and repaired or replaced as quickly as possible 1.6 To maintain high standards of morale and a neat, clean personal appearance of yourself and all staff 1.7 To ensure fair and equitable discipline, yet complying with Company rules and regulations 1.8 To investigate and action the causes of any staff grievances or complaints 1.9 To be aware of all statutory regulations affecting safety and health and ensure that any safety or health hazard found is rectified at once 1.10 To ensure that orders are placed for, and deliveries received of, alcoholic and other beverages and that these are stored the storeroom and / or fridges. 1.11 To ensure that the bar has sufficient stocks of beverages and any other items associated with the bar, for sale to customers and that every item issued from the bar is accounted for. 1.12 To conduct periodic inspections of the entire Hotel premises as per any prescribed check-lists and ensure that all assets of the Company are present; that fixtures and fittings are secure; that lights, air conditioners and other electrical equipment and appliances, are operational and that general cleanliness and tidiness are evident throughout the Hotel. 1.13 To ensure that weekly stocktaking of beverages and other articles entrusted to Bartenders is conducted and make reports to the Managing Director on unusual or excessive shortages discovered 1.14 To receive completed monthly Stock Control Report sheets relating to furniture, equipment, glassware, crockery and cutlery, etc. from the Assistant to the Manager, Head Chef and Bartender and after checking these to retain the reports on file 1.15 To ensure that the packing of beverages, and beers in particular, within the storeroom is effected in such a way that the oldest stocks are kept separated from new stocks to prevent stale beverages being sold to customers and to minimise losses of revenue through expired items 1.16 To ensure that the security of guests' and visitors’ motor vehicles parked on Hotel premises, is secured and maintained by the continual presence, sobriety and alertness of the Company’s Watchman. 1.17 To ensure that all monies received from Receptionists or any other source are properly accounted for, and retained in a safe and secure place until banking or for approved expenditure 1.18 To stand in for the Assistant to the Manager on his/her day of rest. 1.19 To visit the reception office, restaurant, bar and kitchen regularly on each shift and ensure that all staff are present and productive and that there are no problems in any sphere 1.20 To investigate complaints made by guests about rooms, furniture, and other equipment in the rooms and to rectify, or arrange for any faults to be rectified, as soon as reasonably and practicably possible 1.21 To establish whether requests by a guest for food to be served out of the restaurant in his or her may be authorised (only in unique and exceptional circumstances) eg. sickness, lack of suitable attire for the restaurant, at night, etc and to advise the Senior Waitress on duty that it may be permitted 1.22 To liaise with the Front Office Supervisor regarding discoveries of defects or shortcomings relating to general housekeeping practices or to arrange for emergency cleaning of an area eg. food or drink spills in the foyer, balcony, restaurant or dirty public toilets 1.23 To conduct float checks and cash-ups of Reception at the change or completion of shifts or duty 1.24 To ensure that the late shift Receptionist receives all necessary documents for the processing of “night audit” procedures 1.25 To ensure the general hygiene and cleanliness of the Hotel premises 1.26 To inspect all fire-fighting equipment eg fire hose reels, extinguishers, etc. to ensure that such equipment is present and that regular checking and servicing of such equipment has been effected and if not to arrange for immediate attention thereto 1.27 To ensure that all stocks and supplies are timeously requested, correct stock levels maintained and stored under optimum conditions 1.28 To ensure that operating equipment is in good working order and used properly and not abused 1.29 To ensure effective communication by attending meetings as required and to impart information to all staff as and when required 1.30 To hold regular on-the-job training sessions to ensure that staff can perform all their duties correctly and efficiently 1.31 To maintain a high degree of interest in self-development and demonstrating this by undertaking appropriate educational courses and making constructive suggestions for realistic improvements in and around the Hotel 1.33 Generally, to ensure that the National Quality Standards relating to the professional, efficient and economic operation of a superior hospitality establishment are implemented and complied with, without compromise