Control lodges

Boutique & Gallery Assistant Manager Start Date: As soon as possible Salary: TBA   Purpose: The Trading Stores is a separate company with which the Lodge has an agreement to offer a value-adding service to the Lodges guests whilst, at the same time, upholding and working within the Lodges Standards of Excellence. The Boutique & Gallery Assistant Manager reports to and assists the manager in the smooth running of the store and in maintaining the highest store standards.   The main purpose of a Store Assistant Manager is to host guests that visit the store; assisting the guest with the complete process of a sales, by providing an efficient, confident, informed and friendly service. He/she assists with all administrative and procedural management of the store – by ensuring that they are familiar with, and up to date with, all procedures, systems, and standards as set out in the training manuals. He/she is to ensure that Store and storerooms are neat and clean at all times and the store is beautifully merchandised according to the merchandising manuals. Finally, the Boutique & Gallery Assistant Manager assists the Manager with all stock controls and security to ensure that there is no, or minimal, shrinkage.   This position is accountable to the Boutique & Gallery Manager.   Scope of work: The Boutique & Gallery Assistant Manager assists in the following key result areas: - which are all documented in the training manuals: When dealing with guests, to uphold the lodges Standards of Excellence in terms of the service given to guests. Undertake a selling role to guests in a way that focuses on guest satisfaction and a positive guest experience. Assist the Boutique & Gallery Manager with the daily, weekly and monthly administration procedures; accurately and timeously. In the absence of the Boutique & Gallery Manager, to attend morning meetings to ensure effective lodge communication. Styling of the Boutique & Gallery in accordance with standards set by head office. Daily cleaning and maintenance of the Boutique & Gallery. Control of stock and ensuring that shrinkage is kept to a minimum. Achieving service excellence. Undertaking any reasonable task, when requested, to assist the lodge to achieve its mission of providing an outstanding guest experience.   As such the person filling this position should have: Excellent guest relation and communication skills Strong administration ability The ability to “sell” to guests The ability to be a team player Computer skills – E-mail, MS Word, Excel and Pastel in particular Creativity in terms of merchandising and styling of stock Attention to detail and consistent follow up

Chef school (or similar qualifications). Experience in the kitchens of 5 star lodges. Previous experience in the Pastries department. Computer literate. English speaking. Drivers licence. Passion for food and desserts. Experience of stock control and food portioning. Experience in stock taking. Hands on approach. Ability to share ideas/new recipes with colleagues and train them. Good social and interpersonal skills. Effective menu planning.  - Preparing meals and pastries for 2 Lodges - Explaining dinner menu to geusts - Assisting and collecting orders from the main store on a daily basis - Helping plan and prepare the menus for service Excellent benefits offered Salary: R live in

A 5* lodge in the Western Cape is currently recruiting for a Junior Sous Chef   Requirements: Hotel School Diploma in Catering/similar                                                       Computer literacy is essential A comprehensive knowledge into kitchen management, food preparation, kitchen hygiene & service At least 2 years’ experience in a similar position  Responsibilities: Responsible for the daily operations of Lodges kitchen. Ensure that a courteous and efficient service is provided to guests in line with the Company’s vision and values To maintain high kitchen standards with regards to hygiene and safety. To stand in for the lodge chef while they are away.  Ensure that all kitchen staff get trained to the standards the lodge chef has set.  Responsible for staff rosters and management of kitchen overtime.  Keep control of the daily readings of the fridge and freezer temperatures. Stock control and ordering Responsible for inducting all new kitchen staff and other staff who may work closely with the kitchen Responsible for all on job training, completion of training registers