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GENERAL MANAGER
Minimum qualification:
Tertiary qualification in Hospitality Business Management/Reserve Management
Minimum experience:
5 years experience in Hospitality or Reserve Operations Management
DUTIES
The daily management of a 32-bedded luxury lodge and 7500ha nature reserve, including the Finance, Marketing, HR, Lodge operations, Administration, Guiding, Maintenance, Horticulture, Spa and Heritage departmental operations. |
FOOD & BEVERAGE MANAGER
Minimum qualification:
Hotel Management qualification from a recognized tertiary institution.
Management or technical qualification with relevant experience
Minimum experience:
3 Years working experience in a 5 star hotel or similar environment
2 years as a Restaurant Manager in a 5 star hotel or similar environment
DUTIES
Responsible for the efficient and professional management of all Food & Beverage outlets as well as ensuring that all guest needs and expectations are exceeded continuously. Ensuring that all duties and responsibilities are carried out on a daily basis. Overseeing the smooth running of all dining venues, practicing good staff management, efficient and accurate administration, ensuring efficient stock control and maintaining all working areas to the world class standards of this luxury 5 star Relais & Chateaux lodge.
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ASSISTANT FOOD & BEVERAGE MANAGER
Minimum qualification:
Hotel Management qualification from a recognized tertiary institution.
Management or technical qualification with relevant experience
Minimum experience:
3 Years working experience in a 5 star hotel or similar environment
2 years as a Restaurant Manager in a 5 star hotel or similar environment
DUTIES
Responsible for the efficient and professional management of all Food & Beverage outlets as well as ensuring that all guest needs and expectations are exceeded continuously. Ensuring that all duties and responsibilities are carried out on a daily basis. Overseeing the smooth running of all dining venues, practicing good staff management, efficient and accurate administration, ensuring efficient stock control and maintaining all working areas to the world class standards of this luxury 5 star Relais & Chateaux lodge.
Relieves the Food & Beverage Manager when he or she is on leave. |
SPA MANAGER
Minimum qualification:
Must be a qualified therapist preferably with an internationally recognized Beauty Therapy Qualification such as CIDESCO, ITEC, BRITISH CONFEDERATION, AAD
Minimum experience:
Must have a proven track record within the South African Spa Industry with preference given to International experience.
Must have recognized teaching and or training and or lecturing experience within the spa industry.
Should demonstrate ability and experience in leading and managing a large team.
DUTIES
To achieve and monitor specified revenue targets, and to provide management with regular reports on revenue as required.
To manage and control specified expense budgets, and to provide management with regular reports on these budgets as required.
To control and manage inventory, maintaining stock records, carrying out stock-takes on a regular basis, and reordering stock within specified guidelines, and maintaining stock levels within agreed targets.
To manage and satisfactorily resolve all customer complaints, keeping records and providing detailed management summaries as required.
To manage and run regular internal staff meetings, with recorded minutes of such meetings.
To set and maintain high standards of appearance, hygiene and cleanliness of the spa facilities and of the personnel employed by the spa.
To commission, manage and control outside contractors required in the day-to-day running of the spa.
To monitor the adherence of staff to company policies and procedures, as laid out in various documents, including the Policy Manual, the Sanctuary Certificate of Standards, and any other procedures that may be documented from time to time.
To identify staff training requirements, and to co-ordinate the delivery of such with the National Training Manager.
To execute staff recruitment as required, providing appraisals and recommendations to management for approval or further interview.
To handle all Human Resource issues, with reference to the Code of Conduct, tackling and resolving such issues up to the level of official grievance.
To take responsibility for the opening and closing of the premises, and the safe keeping of all keys.
To be responsible for the safe keeping of cash and all other receipts, and to manage all related banking activities.
To provide management with proactive feedback on the operation of the spa, offering recommendations on improvements and suggesting potential solutions to problems.
To provide management with recommendations on staff rosters, and to manage and control agreed rosters, ensuring staff punctuality is maintained.
To maintain up-to-date knowledge of the functionality and maintenance requirements of all equipment used in the spa.
To maintain high levels of motivation amongst all staff members, following the Group policy of staff development, training and promotion from within.
To ensure the spa operates its information systems correctly, including the maintenance of complete and accurate client information and the correct capturing of accounting information.
To monitor, manage and provide approval for staff leave entitlement (including holiday leave, sick leave and any other leave).
To monitor and ensure adherence to therapy and client service standards amongst all client-facing staff.
To provide regular operations progress reports to management, and other reports that may be required by management from time to time.
To ensure that required levels of confidentiality are adhered to at all times by all staff.
To annually conduct staff appraisals, and provide management with recommendations on staff working conditions and packages.
To create, maintain and execute specialised training programs for all staff.
To set and maintain exemplary standards such that the spa maintains or elevates its positioning as a leading, professional spa in the industry.
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KORO LODGE MANAGER
Minimum qualification:
Grade12 (Matric).
Minimum experience:
2 years in a 5 star hotel or similar lodge environment
DUTIES
Ensuring the fast, efficient, and professional service of the Koro Lodge. Welcoming and hosting guests, preparation and service of meals, supervising subordinates as well as ensuring that all guest needs and expectations are exceeded continuously. Ensuring that all duties and responsibilities are carried out on a daily basis. Overseeing the smooth running of Koro Lodge, practicing good staff management, efficient and accurate administration and ensuring efficient stock control, maintenance and maintaining all working areas to the world class standards of this luxury 5 star Relais & Chateaux lodge.
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RESTAURANT SHIFT LEADER
Minimum Qualification:
Grade 12 - Matric
Minimum Experience:
2 year working experience in a fine dining 5* restaurant or similar Environment
DUTIES
Responsible for the fast, efficient, and professional service of all meals as well as ensuring that all guest needs and expectations are exceeded continuously. Ensuring that all duties and responsibilities are carried out on a daily basis. Overseeing the smooth running of all the dining venues, practicing good staff management, efficient and accurate restaurant paperwork and administration and ensuring efficient stock control, restaurant maintenance and maintaining all working areas to the world class standards of this luxury 5* Relais & Chateaux lodge |
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WAITRON
Minimum Qualification:
Grade 12 - Matric
Minimum Experience:
1 year working experience in a fine dining 5* restaurant or similar environment
DUTIES
Responsible for the fast, efficient, and professional service of all meals 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. Ensuring efficient stock control, restaurant maintenance and maintaining all working areas to the world class standards of this luxury 5* Relais & Chateaux lodge |
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BARMAN
Minimum Qualification:
Matric – Grade 12, Bartenders workshop, Certificated wine course
Minimum Experience:
1 year as bartender in a 5* or similar establishment
DUTIES
Responsible for the fast, efficient, and professional service of all beverages 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. Ensuring efficient stock control, bar maintenance and maintaining all working areas to the world class standards of this luxury 5* Relais & Chateaux lodge |
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FRONT OFFICE MANAGER
Minimum qualification:
Grade12 (Matric).
Qualification in Front Office or hospitality related course.
Minimum experience:
Previous employment in FOH (Property management program) is essential
DUTIES
Responsible for the management of the property management system Fidelio/Opera and ensuring all information is kept up to date. This will include processing reservations and circulating guest information to all departments, check – ins, lodge & room orientations, introductions to guides and managers, check outs, staff accounts and monthly reports. To ensure Head Office is notified of any changes and to liaise with them on any queries or changes that may take place. You will also be responsible for the management of the Telkom telephone communication system and assisting with the Trading Post.
Relieves Admin manager when on he or she is on leave. |
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ASSISTANT FRONT OFFICE MANAGER
Minimum qualification:
Grade12 (Matric).
Qualification in Front Office or hospitality related course.
Minimum experience:
Previous employment in FOH (Property management program) is essential
DUTIES
Responsible for the management of the property management system Fidelio/Opera and ensuring all information is kept up to date. This will include processing reservations and circulating guest information to all departments, check – ins, lodge & room orientations, introductions to guides and managers, check outs, staff accounts and monthly reports. To ensure Head Office is notified of any changes and to liaise with them on any queries or changes that may take place. You will also be responsible for the management of the Telkom telephone communication system and assisting with the Trading Post.
Relieves Front Office Manager when on he or she is on leave. |
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HUMAN RESOURCES ADMINISTRATOR
Minimum qualification:
Grade 12 (Matric).
Qualification in Human Resources & Management.
Minimum experience:
Previous employment in HR is an advantage
DUTIES
Responsible for the implementation of personnel files, the maintenance of, recording of leave and all information required by BCEA. To ensure all other statutatory requirements are in place. To keep the company and Department Heads informed of any new changes with the above. |
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GUEST LIAISON OFFICER
Minimum qualification:
Grade 12 (Matric) Q
Qualification in Front Office or a hospitality related course
Minimum experience:
Two years working experience in a four or five star hotel or lodge is essential, with experience in Front Office an advantage. The applicant has to have a working knowledge of a property management system, Opera is an advantage, as well as a working knowledge of Microsoft Outlook, Word and Excel. An excellent grasp of the English language is essential, as are effective communication skills.
DUTIES
Responsible for welcoming the guests to Bushmans Kloof and making them feel “at home”. This will include check-in, lodge and room orientations, introductions to the guides and managers. Ensuring Manor House Bar and Terrace areas are ready for the day and providing service in and around these areas including the swimming pools. Assist with FOH duties. |
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HEAD CHEF
Minimum qualification:
Formal Qualification Cookery School
Minimum experience:
3 years in 5* establishment or similar
2 years as a Sous Chef in a 5* establishment or similar
DUTIES
The Executive Chef is responsible for all admin, stock control, staff management, menu planning, food preparation according to the menus allocated for the various venues and functions and quality control of all food served. |
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SOUS CHEF
Minimum qualification:
Formal Qualification Cookery School
Minimum experience:
3 years in 5 star establishment
DUTIES
The Sous Chef is responsible for assisting the Executive Chef with admin, stock control, staff management, menu planning and food preparation according to the menus allocated for the various venues and functions. |
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CHEF DE PARTIE
Minimum qualification:
Formal Qualification Cookery School OR 1-2 years working experience.
Minimum experience:
1-2 years in 5 star establishment
DUTIES
The function of this position is to acquire and maintain GUESTS by anticipating, meeting and exceeding the GUEST’s expectations.
The job incumbent is responsible for the preparation, garnishing and pass service of meals (including buffets) for the restaurant, banqueting and other food outlets. Co-ordinates and supervises subordinates within area to ensure a high standard of food quality and presentation. |
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JUNIOR SOUS CHEF
Minimum qualification:
Formal Qualification Cookery School
Minimum experience:
2 years in 5 star establishment
DUTIES
The Junior Sous Chef is responsible for assisting the Executive Chef/Sous chef with admin, stock control, staff management, menu planning and food preparation according to the menus allocated for the various venues and functions. |
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SCULLERY
Minimum qualification:
Grade 10
Minimum experience:
1 year experience in similar type environment
DUTIES
The scullery is required to clean kitchens, restaurant, delivery and disposal areas within the lodge or areas as directed by management and to maintain such areas to the standards of cleanliness required by the lodge.
The scullery is required to move, carry, pack containers, equipment, disposal bins, etc. operate dishwasher, scrape plates, pack crockery and cutlery, clean pots and cooking utensils, clean operational equipment, fridges and preparation areas and surfaces in and around the kitchens.
The scullery is required to perform general cleaning duties in any area of the lodge as directed by management. |
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EXECUTIVE HOUSEKEEPER
Minimum qualification:
Matric – Grade 10
Hotel Management Qualification or similar
Minimum experience:
5 years work in the Housekeeping department
2 years as Assistant Executive Housekeeper
DUTIES
Responsible for the fast, efficient, and professional service of all rooms as well as ensuring that all guest needs and expectations are exceeded continuously. Ensuring that all duties and responsibilities are carried out on a daily basis. Overseeing the smooth running of all the housekeeping outlets, practicing good staff management, efficient and accurate administration and ensuring efficient stock control, maintenance and maintaining all working areas to the world class standards of this luxury 5* Relais & Chateaux lodge |
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ROOM ATTENDANT
Minimum Qualification:
Grade 10
Minimum Experience:
Previous work experience in a similar environment
DUTIES
Responsible for the fast, efficient, and professional cleaning and upkeep of all rooms 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 to the world class standards of this luxury 5* Relais & Chateaux lodge. |
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PUBLIC AREAS CLEANER
Minimum Qualification:
Grade 10
Minimum Experience:
Previous work experience in a similar environment
DUTIES
Responsible for the fast, efficient, and professional cleaning and upkeep of all public areas 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 to the world class standards of this luxury 5* Relais & Chateaux lodge. |
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GENERAL CLEANER
Minimum qualification:
Grade 10
Minimum experience:
1 year experience in similar type environment
DUTIES
The general cleaner is required to clean kitchens, restaurant, delivery and disposal areas within the lodge or areas as directed by management and to maintain such areas to the standards of cleanliness required by the lodge.
The general cleaner is required to move, carry, pack containers, equipment, disposal bins, etc. operate dishwasher and clean operational equipment, fridges and preparation areas and surfaces in and around the kitchens.
The general cleaner is required to perform general cleaning duties in any area of the lodge as directed by management. |
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FOOD & BEVERAGE GENERAL CLEANER
Minimum Qualification:
Grade 12 - Matric
Minimum Experience:
1 year working experience in a fine dining 5* restaurant or similar Environment
DUTIES
Responsible for maintaining all F & B guests areas and ensuring that all equipment is maintained and serviced to the correct standards. To ensure that all guest needs and expectations are exceeded continuously and ensuring that all duties and responsibilities are carried out on a daily basis. Ensuring efficient stock control, equipment maintenance and maintaining all working areas to the world class standards of this luxury 5* Relais & Chateaux lodge |
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HEAD FIELD GUIDE
Minimum qualification:
Tertiary qualification in Hospitality Business Management / ReserveManagement
Valid 1st Aid Certificate (level one)
PDP (drivers license)
THETA qualifications (At least NQ3)
DEAT Registration for Western cape
Minimum experience:
At least 6 months experience in travel/lodge/tourism industry
At least five years experience in luxury lodge environment
DUTIES
A Field Guide is by definition a person that leads and guides people into the natural environment. You purpose here is to facilitate the guests in this regard and communicate and co-ordinate their needs to the appropriate lodge departments.
You are responsible for the management of the guiding department, daily guiding, natural and cultural interpretation requirements of the luxury 32-bed 5-star Bushmans Kloof Relais & Chateaux lodge and 7500 ha reserve to a standard commensurate with the Relais & Chateaux association and reflecting Bushmans Kloof’s leading position in the South African tourism market and to communicate, liaise and interact with Bushmans Kloof’s local and predominantly foreign clientele. |
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FIELD GUIDE
Minimum qualification:
Valid 1st Aid Certificate (level one)
PDP (drivers license)
THETA qualifications (At least NQ3)
DEAT Registration for Western cape
Minimum experience:
At least 6 months experience in travel/lodge/tourism industry
At least three years experience in luxury lodge environment
DUTIES
A Field Guide is by definition a person that leads and guides people into the natural environment. You purpose here is to facilitate the guests in this regard and communicate and co-ordinate their needs to the appropriate lodge departments.
You are responsible for the daily guiding, natural and cultural interpretation requirements of the luxury 32-bed 5-star Bushmans Kloof Relais & Chateaux lodge and 7500 ha reserve to a standard commensurate with the Relais & Chateaux association and reflecting Bushmans Kloof’s leading position in the South African tourism market and to communicate, liaise and interact with Bushmans Kloof’s local and predominantly foreign clientele. |
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HORTICULTURAL SUPERVISOR
Minimum qualification:
ND Horticulture or equivalent
Minimum experience:
3 Years of relevant experience
DUTIES
Responsible for the management of the Bushmans Kloof Landscaping section, including the maintenance and up keep of all Bushmans Kloof ‘s gardens, pools and outside public areas. |
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GARDENER
Minimum qualification:
In house training
Minimum experience:
Experience in garden maintenance
DUTIES
To maintain assigned areas in the gardens around the lodge. This includes cutting hedges, mowing lawn, fertilizing beds, cutting back and pruning, trimming edges, raking and ensuring that all beds and lawn are neat. Ensuring that the assigned area is clean, neat and weed free at all times. |
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MAINTENANCE MANAGER
Minimum qualification:
Technical Diploma or Certificate in mechanics, electrics, plumbing and construction or a similar technical field
Code 10 Driver’s license
Minimum experience:
At least 3 years experience in a related technical field
DUTIES
Responsible for the daily maintenance requirements of a 7 500ha reserve and 32-bed lodge to a standard commensurate with the standards set by Relais & Chateaux association and reflecting Bushmans Kloof’s leading position in the tourism market.
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DRIVER
Minimum qualification:
Grade 12 (Matric) Preferable
A Valid Code 10 (or equivalent) drivers license
Minimum experience:
Fair experience with driving a truck
DUTIES
To drive the company truck to Clanwilliam and Cape Town as needed or dictated by lodge operations |
CAPE TOWN OFFICE
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SALES & MARKETING MANAGER
Minimum qualifications:
Grade 12 (Matric)
Tertiary qualification in Hospitality Business Management or Sales and Marketing
Minimum Experience:
Minimum 5 years experience in Sales & Marketing
DUTIES
The daily management of all Sales & Marketing aspects of the business including the Finance and Reservations Departments. Responsible for Corporate Image of the Company – PR, Website, Brochures and all other marketing collateral. Responsible for the development of good relationships with Tour Operators, Travel Agent, Conference Organisers and Corporate Companies. All Sales Representatives report to the Sales & Marketing Manager. |
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SALES & MARKETING CO-ORDINATOR
Minimum qualifications:
Grade 12 (Matric)
Minimum Experience:
Minimum 2 years experience in the Hospitality Industry
DUTIES
Support and assist Sales & Marketing Manager is all areas of the Department with specific responsibilities – Database capturing, liaising between the website and design companies. |
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FINANCIAL MANAGER
Minimum qualifications:
Grade 12 (Matric)
Qualification in Business Administration & Accounting.
Minimum Experience:
Minimum 3 years experience in similar type position
DUTIES
Responsible for the management of all the administration systems and equipment within Bushmans Kloof Financial control of income and banking. Compiling monthly financial reports and additional reports when requirested. Ensuring that year end financial are correct and providing assistance to the auditors when and if required |
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RESERVATIONS MANAGER
Minimum qualifications:
Grade 12 (Matric)
Qualification in hospitality related course.
Minimum Experience:
Minimum 3 years experience in reservations
Fidelio/Opera experience essential
DUTIES
Responding to all enquiries verbally and in writing, relating to reservations or day to day calls with regards to Bushmans Kloof. Ensuring that all reservations and enquiries are actioned timeously and accurately. Completing all reports timeously. Updating reservations system continuously |
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RESERVATIONS AGENT
Minimum qualifications:
Grade 12 (Matric)
Qualification in hospitality related course.
Minimum Experience:
Previous experience in reservations
Fidelio/Opera experience essential
DUTIES
Responding to all enquiries verbally and in writing, relating to reservations or day to day calls with regards to Bushmans Kloof. Ensuring that all reservations and enquiries are actioned timeously and accurately. |
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