Active Jobs at ANEW Hotels & Resorts

Minimum Requirements

• Matric
• Hospitality Certificate or Hospitality Management Diploma qualification will be an advantage
• At least 5 years’ experience within the hospitality industry in 4 star property.
• Must have at least 18 months of management or supervisory experience
• Must be standards orientated
• Must have restaurant experience.
• Good knowledge of Food and Beverage
• High level of customer service, high level of numeracy skills, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills in English and Isizulu and / or IsiXhosa will be advantage
• High degree of self-motivation and ambition
• Skills to work both independently and as part of a team
• Time management

Duties and Responsibilities

• Accountable for achieving budgeted revenue numbers for the F&B Outlet/s.
• Revenue Control- Fully responsible for the F&B department’s financial performance and long term sustainability.
• Contributes to ensuring that guest satisfaction is established and maintained by the employees of the Food & Beverage outlet/s.
• Contributes to maintaining appropriate staffing levels across the F&B outlet/s.
• Excellent knowledge of Opera and Micros with specific reference to Point of Sales.

go to method of application »

Minimum Requirements

• +- 1 Year Reception Experience
• Tertiary qualification (Hospitality/Tourism Management) would be an advantage.
• Great knowledge of MS Office
• Extensive Knowledge of Opera 
• Bilingual 
• Accountable, Innovative & Great Motivator
• Immaculate Communication Skills

Duties and Responsibilities

• Assists the Front Office Management and supervisors in the processing of the reception procedure using the appropriate systems and procedures.
• Fully familiarized with all hotel and company policies
• Maintains the appearance of the Front Office Department with reference to tidiness and the safekeeping of all correspondence, dockets, and registration details.
• Receives Guests in a manner which is polite, friendly, and efficient.
• Ensures that the Guests complete Registration Forms correctly and that the information completed is in accordance with the Reservation information systems requirements, guest profiles are updated including nationality statistics and ensure payments are guaranteed.
• Maintain exceptional level of grooming, body language and posture always.

go to method of application »

Minimum Requirements

• Completed diploma in Professional Cookery
• +3 Year Experience as a Head Chef, Sous Chef or Kitchen Manager
• The ability to communicate and collaborate effectively with team members and clients
• Good knowledge of plus point system.
• Great knowledge of food cost and menu planning
• Strong management skills
• Strong conferencing experience is essential.

Duties and Responsibilities

Staff Management

• Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants
• Schedule shifts and delegate tasks effectively to optimize productivity
• Monitor staff performance and provide constructive feedback
• Conduct performance evaluations and development planning
• Implement training programs for culinary skills and safety protocols
• Foster a positive and collaborative kitchen environment
• Manage disciplinary actions when necessary
• Build team morale and maintain high engagement levels

Operations & Quality Control

• Ensure consistent food quality and presentation standards
• Maintain compliance with health and safety regulations
• Oversee food preparation and cooking processes
• Apply all Brand Standards as per SOPs
• Monitor kitchen workflow and efficiency
• Implement quality control systems
• Coordinate with restaurant management for service excellence
• Maintain recipe standardization and portion control

Inventory & Budgeting

• Manage inventory levels and order supplies as needed
• Monitor food costs and minimize waste through effective controls
• Work within budget constraints and optimize kitchen efficiency
• Negotiate with suppliers for optimal pricing and quality
• Track key performance indicators for cost management
• Implement inventory rotation systems
• Analyse usage patterns and adjust procurement accordingly
• Prepare cost analysis reports

Sanitation & Safety

• Enforce cleanliness and hygiene standards throughout kitchen operations
• Conduct regular inspections and maintain comprehensive records
• Ensure proper food storage and labelling protocols
• Implement HACCP principles and food safety management systems
• Coordinate equipment maintenance and cleaning schedules
• Monitor temperature controls and food safety procedures
• Train staff on safety protocols and emergency procedures
• Ensure compliance with local health department regulations

Communication & Collaboration

• Coordinate with front-of-house staff for smooth service delivery
• Communicate effectively with vendors and suppliers
• Report to upper management on kitchen performance metrics
• Support special events and catering requirements
• Participate in management meetings and strategic planning

Menu & Innovation Management

• Implement new recipes and cooking techniques
• Monitor food trends and guest preferences
• Conduct cost analysis for menu items
• Support promotional activities and special events
• Ensure menu compliance with dietary requirements
• Maintain recipe documentation and specifications

Administrative Management

• Maintain accurate records and documentation systems
• Prepare operational reports and performance metrics
• Manage kitchen equipment and maintenance schedules
• Ensure regulatory compliance and audit readiness
• Monitor labor costs and productivity measures
• Implement standard operating procedures
• Coordinate with other hotel departments

go to method of application »

Minimum Requirements

• +- 1 Year Reception Experience
• Tertiary qualification (Hospitality/Tourism Management) would be an advantage.
• Great knowledge of MS Office
• Extensive Knowledge of Opera 
• Bilingual 
• Accountable, Innovative & Great Motivator
• Immaculate Communication Skills

Duties and Responsibilities

• Assists the Front Office Management and supervisors in the processing of the reception procedure using the appropriate systems and procedures.
• Fully familiarized with all hotel and company policies
• Maintains the appearance of the Front Office Department with reference to tidiness and the safekeeping of all correspondence, dockets, and registration details.
• Receives Guests in a manner which is polite, friendly, and efficient.
• Ensures that the Guests complete Registration Forms correctly and that the information completed is in accordance with the Reservation information systems requirements, guest profiles are updated including nationality statistics and ensure payments are guaranteed.
• Maintain exceptional level of grooming, body language and posture always.

go to method of application »

Minimum Requirements

• Hospitality Certificate or Hospitality Management Diploma qualification
• At least 10 years plus experience within the hospitality industry in 3- & 4-star property.
• Must have at least 5 years of general management experience
• Must be standards orientated
• Good knowledge of Food and Beverage, Rooms departments with lodge and / or resort experience.
• High level of customer service, leadership skills, high level of numeracy skills, disciplined, organized, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills 
• High degree of self-motivation and ambition

Duties and Responsibilities

• Build a reputation for our F&B offering which attracts Weddings, Conferences and Non-Resident Diners.
• Work with our team to deliver personal and business growth.
• Manage all expenses to ensure we achieve our budgeted profits.
• Be capable of making a difference and take this property and your own career to the next level.
• Develop and implement an intuitive and efficient strategy to promote the hotel's services.
• Supervise work at all levels adn set clear objectives to the team.

go to method of application »

Minimum Requirements

• Completed diploma in Professional Cookery
• +3 Year Experience as a Head Chef, Sous Chef or Kitchen Manager
• The ability to communicate and collaborate effectively with team members and clients
• Good knowledge of plus point system.
• Great knowledge of food cost and menu planning
• Strong management skills
• Strong conferencing experience is essential.

Duties and Responsibilities

Staff Management

• Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants
• Schedule shifts and delegate tasks effectively to optimize productivity
• Monitor staff performance and provide constructive feedback
• Conduct performance evaluations and development planning
• Implement training programs for culinary skills and safety protocols
• Foster a positive and collaborative kitchen environment
• Manage disciplinary actions when necessary
• Build team morale and maintain high engagement levels

Operations & Quality Control

• Ensure consistent food quality and presentation standards
• Maintain compliance with health and safety regulations
• Oversee food preparation and cooking processes
• Apply all Brand Standards as per SOPs
• Monitor kitchen workflow and efficiency
• Implement quality control systems
• Coordinate with restaurant management for service excellence
• Maintain recipe standardization and portion control

Inventory & Budgeting

• Manage inventory levels and order supplies as needed
• Monitor food costs and minimize waste through effective controls
• Work within budget constraints and optimize kitchen efficiency
• Negotiate with suppliers for optimal pricing and quality
• Track key performance indicators for cost management
• Implement inventory rotation systems
• Analyse usage patterns and adjust procurement accordingly
• Prepare cost analysis reports

Sanitation & Safety

• Enforce cleanliness and hygiene standards throughout kitchen operations
• Conduct regular inspections and maintain comprehensive records
• Ensure proper food storage and labelling protocols
• Implement HACCP principles and food safety management systems
• Coordinate equipment maintenance and cleaning schedules
• Monitor temperature controls and food safety procedures
• Train staff on safety protocols and emergency procedures
• Ensure compliance with local health department regulations

Communication & Collaboration

• Coordinate with front-of-house staff for smooth service delivery
• Communicate effectively with vendors and suppliers
• Report to upper management on kitchen performance metrics
• Support special events and catering requirements
• Participate in management meetings and strategic planning

Menu & Innovation Management

• Implement new recipes and cooking techniques
• Monitor food trends and guest preferences
• Conduct cost analysis for menu items
• Support promotional activities and special events
• Ensure menu compliance with dietary requirements
• Maintain recipe documentation and specifications

Administrative Management

• Maintain accurate records and documentation systems
• Prepare operational reports and performance metrics
• Manage kitchen equipment and maintenance schedules
• Ensure regulatory compliance and audit readiness
• Monitor labor costs and productivity measures
• Implement standard operating procedures
• Coordinate with other hotel departments

go to method of application »

Minimum Requirements

• Completed diploma in Professional Cookery
• +3 Year Experience as a Head Chef, Sous Chef or Kitchen Manager
• The ability to communicate and collaborate effectively with team members and clients
• Good knowledge of plus point system.
• Great knowledge of food cost and menu planning
• Strong management skills
• Strong conferencing experience is essential.

Duties and Responsibilities

Staff Management

• Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants
• Schedule shifts and delegate tasks effectively to optimize productivity
• Monitor staff performance and provide constructive feedback
• Conduct performance evaluations and development planning
• Implement training programs for culinary skills and safety protocols
• Foster a positive and collaborative kitchen environment
• Manage disciplinary actions when necessary
• Build team morale and maintain high engagement levels

Operations & Quality Control

• Ensure consistent food quality and presentation standards
• Maintain compliance with health and safety regulations
• Oversee food preparation and cooking processes
• Apply all Brand Standards as per SOPs
• Monitor kitchen workflow and efficiency
• Implement quality control systems
• Coordinate with restaurant management for service excellence
• Maintain recipe standardization and portion control

Inventory & Budgeting

• Manage inventory levels and order supplies as needed
• Monitor food costs and minimize waste through effective controls
• Work within budget constraints and optimize kitchen efficiency
• Negotiate with suppliers for optimal pricing and quality
• Track key performance indicators for cost management
• Implement inventory rotation systems
• Analyse usage patterns and adjust procurement accordingly
• Prepare cost analysis reports

Sanitation & Safety

• Enforce cleanliness and hygiene standards throughout kitchen operations
• Conduct regular inspections and maintain comprehensive records
• Ensure proper food storage and labelling protocols
• Implement HACCP principles and food safety management systems
• Coordinate equipment maintenance and cleaning schedules
• Monitor temperature controls and food safety procedures
• Train staff on safety protocols and emergency procedures
• Ensure compliance with local health department regulations

Communication & Collaboration

• Coordinate with front-of-house staff for smooth service delivery
• Communicate effectively with vendors and suppliers
• Report to upper management on kitchen performance metrics
• Support special events and catering requirements
• Participate in management meetings and strategic planning

Menu & Innovation Management

• Implement new recipes and cooking techniques
• Monitor food trends and guest preferences
• Conduct cost analysis for menu items
• Support promotional activities and special events
• Ensure menu compliance with dietary requirements
• Maintain recipe documentation and specifications

Administrative Management

• Maintain accurate records and documentation systems
• Prepare operational reports and performance metrics
• Manage kitchen equipment and maintenance schedules
• Ensure regulatory compliance and audit readiness
• Monitor labor costs and productivity measures
• Implement standard operating procedures
• Coordinate with other hotel departments

go to method of application »

Minimum Requirements

• Matric
• Hospitality Certificate or Hospitality Management Diploma qualification will be an advantage
• At least 5 years’ experience within the hospitality industry in 4 star property.
• Must have at least 18 months of management or supervisory experience
• Must be standards orientated
• Must have restaurant experience.
• Good knowledge of Food and Beverage
• High level of customer service, high level of numeracy skills, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills in English and Isizulu and / or IsiXhosa will be advantage
• High degree of self-motivation and ambition
• Skills to work both independently and as part of a team
• Time management

Duties and Responsibilities

• Accountable for achieving budgeted revenue numbers for the F&B Outlet/s.
• Revenue Control- Fully responsible for the F&B department’s financial performance and long term sustainability.
• Contributes to ensuring that guest satisfaction is established and maintained by the employees of the Food & Beverage outlet/s.
• Contributes to maintaining appropriate staffing levels across the F&B outlet/s.
• Excellent knowledge of Opera and Micros with specific reference to Point of Sales.