Careers at The President Hotel

• We’re seeking a Restaurant Manager to oversee the smooth operations of our pool food and beverage service. This is a key leadership role focused on delivering exceptional guest experiences, managing a passionate team, and ensuring operational excellence. The successful candidate will also assist in other outlets when required, ensuring a seamless and consistent dining experience throughout the hotel.

Key Responsibilities

Lead & Manage

• Develop and implement operational plans to ensure smooth and efficient service at the pool for all food and beverage services
• Oversee all aspects of operations, including staff scheduling, inventory management, and guest service.
• Build and maintain strong supplier relationships.
• Monitor progress, evaluate results, and adjust operational strategies as needed.

Guest Experience

• Champion outstanding guest service that exceeds expectations and builds loyalty.
• Respond promptly and professionally to guest inquiries, complaints, and requests.
• Monitor guest feedback and implement changes to continuously improve service quality.

Financial Performance

• Implement strategies to maximize revenue and profitability at the Pool Restaurant.
• Monitor sales data, control costs, and identify opportunities for improvement.
• Manage budgets, inventory, stock control, and operational expenses.
• Ensure accurate reporting of sales, staff costs, and supplier accounts.

People & Team Management

• Recruit, train, and mentor restaurant staff while creating a culture of teamwork and excellence.
• Manage performance, provide feedback, and conduct annual appraisals.
• Oversee rostering, payroll, leave, and disciplinary procedures in line with policies.
• Foster a welcoming and professional environment for both guests and employees.

Operations & Compliance

• Ensure compliance with health, safety, and hygiene regulations.
• Develop and implement SOPs in alignment with the Outlet Manager’s guidelines.
• Maintain a clean, safe, and well-presented dining environment.
• Manage ordering, inventory control, and waste reduction practices.

Assist in Other Outlets

• Support other restaurants operations when required to ensure consistency across all dining outlets.

Requirements

• Hospitality Management qualification (advantageous)
• Minimum 2–3 years’ experience in a restaurant management role

Preferred Skills

• Strong leadership and team motivation skills
• In-depth knowledge of food and beverage operations
• Excellent communication, interpersonal, and problem-solving skills
• Ability to multitask and thrive in a fast-paced environment
• Proficiency in Microsoft Office and restaurant systems (Micros-Simphony, Opera, Dineplan)
• Passion for hospitality and a commitment to exceptional guest service

Closing date
19 Sep 2025 22:19

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Position Summary

• The Junior AC Technician is responsible for assisting in the maintenance, repair, and basic installation of air conditioning and ventilation systems across the property. Working under the supervision of senior technicians, the junior AC technician plays a key support role in ensuring all HVAC systems operate efficiently, safely, and with minimal disruption to guests or operations. 
• This is a learning position aimed at developing technical skills and trade knowledge while contributing to the daily functions of the maintenance department. A high level of discipline, eagerness to learn, and attention to detail is expected.

Key Responsibilities:

Routine Maintenance & Support

• Assist with regular inspections and maintenance of AC systems, including filters, coils, condensers, compressors, motors, thermostats, and ductwork.
• Clean and replace filters, grills, and air vents in guest rooms and public areas.
• Monitor and report unusual noise, performance issues, or potential system failures.

 Repairs & Fault-Finding Support

• Support senior technicians in diagnosing faults and carrying out minor repairs under supervision.
• Learn how to identify and address system errors such as poor airflow, refrigerant issues, or electrical malfunctions.

Preventive Maintenance (PPM)

• Participate in preventive maintenance activities and learn how to complete checklists as part of the property’s maintenance plan.
• Assist in logging task completions in OMNI or other internal systems and keep service areas clean and tidy after job completion.

Safety & Compliance

• Follow all hotel safety procedures, particularly when working with electrical systems, refrigerants, or in confined spaces.
• Use personal protective equipment (PPE) at all times during operations.
• Observe lock-out/tag-out (LOTO) procedures when working on isolated equipment.

 Tools & Equipment Care

• Ensure tools are cleaned and returned after use.
• Report missing, broken, or damaged tools immediately.
• Assist with transporting and organizing tools and spare parts during jobs. 

Guest Room Protocol

• Only enter guest rooms when accompanied or permitted by a supervisor.
• Announce yourself and your department clearly.
• Maintain cleanliness and order when working in guest areas and ensure equipment does not obstruct walkways or guest access. 

Teamwork & Communication

• Work closely with the HVAC team and other maintenance personnel.
• Communicate clearly with supervisors, report progress, and ask for guidance when needed.
• Participate in training sessions, toolbox talks, and department briefings. 

Qualifications And Education Requirements:

• NQF Level 3 or equivalent in Refrigeration / Air Conditioning (or currently enrolled in trade program)
• Technical or vocational training in HVAC preferred 

Experience:

• 0–2 years in a similar role or internship/apprenticeship program
• Hospitality, healthcare, or large building experience is an advantage 

Closing date
08 Sep 2025

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• We’re seeking a Senior Electrician to join our Maintenance Department and ensure the seamless operation of all electrical systems across the property. If you live and breathe our values - Teamwork, Respect, Innovation, Accountability, Passion, and Integrity - we want you on our journey!

Key Responsibilities

Electrical Maintenance & Repairs

• Perform inspections, fault-finding, and repairs on all electrical systems, including lighting, distribution boards, sockets, appliances, and equipment.

Preventive & Planned Maintenance

• Implement and oversee preventive maintenance schedules to ensure minimal downtime and extend equipment lifespan.

Compliance & Safety

• Ensure all electrical work complies with statutory requirements, SANS standards, and hotel safety protocols. Maintain strict adherence to lock-out/tag-out procedures.

Energy Efficiency & Sustainability

• Monitor energy usage and recommend initiatives to reduce consumption and support the hotel’s sustainability goals.

Team Leadership & Training

• Support, guide, and mentor junior technicians and apprentices, ensuring high standards of work and safety.

Event & Operational Support

• Provide electrical support for conferences, functions, and special events to ensure uninterrupted guest experiences.

Record Keeping & Reporting

• Maintain accurate records of inspections, repairs, and compliance documentation within the hotel’s maintenance systems.

Requirements

• Minimum 5 years’ experience as a qualified Electrician (hospitality or commercial property experience preferred)
• Recognised trade test (Red Seal) or equivalent certification essential
• Strong knowledge of electrical systems, fault-finding, and maintenance best practices
• Experience in high-demand, large-scale operations (hotel, hospital, or retail environment advantageous)
• Ability to read and interpret technical diagrams and manuals
• Proven experience in preventive maintenance planning and compliance inspections
• Excellent communication, problem-solving, and organisational skills
• Must hold a valid South African ID

Key Competencies

• Technical Expertise - Skilled in diagnosing and resolving electrical issues efficiently.
• Compliance & Safety Focus - Strong knowledge of electrical regulations, SANS codes, and hotel safety standards.
• Problem Solving - Proactive approach to troubleshooting and delivering timely solutions.
• Team Collaboration - Works well with multidisciplinary teams to ensure operational excellence.
• Reliability & Accountability - Delivers consistently, even under pressure.

Closing date
09 Sep 2025 

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• We’re seeking a Reservations Agent to join our team and take ownership of delivering exceptional guest service through precise and efficient reservation handling. The successful candidate will manage bookings across multiple channels, create and maintain accurate records, process modifications and cancellations, and ensure all guests and agents receive professional and timely communication.
• If you live and breathe our values - Teamwork, Respect, Innovation, Accountability, Passion, and Integrity - we want you on our journey.

Key Responsibilities
Reservations & Guest Communication

• Respond promptly to all reservation enquiries via telephone, e-mail, fax, online systems, and travel agent networks.
• Create and maintain accurate reservation records, ensuring confirmations, cancellations, and modifications are processed correctly.
• Issue confirmation letters, pro-forma invoices, and follow up on advance deposits to secure bookings.
• Collect and verify travel agent vouchers, ensuring information aligns with Opera PMS records.

Operational & Administrative Support

• Prepare daily arrival lists for Front Office and assist with pre-registration when required.
• Manage arrival preparations seven days in advance and coordinate handovers.
• Follow up on non-arrivals and cancellations, applying fees and charges where applicable.
• Maintain guest history records and VIP profile lists, ensuring accurate company and client data.
• Uphold all procedures to maximise occupancy and achieve optimal average room rates.

Financial & System Accuracy

• Ensure timely posting of deposits and payments onto reservations.
• Monitor and follow up on outstanding pro-forma invoices to secure pre-arrival payments.
• Apply knowledge of BAR (Best Available Rate) and basic yield management principles to support revenue optimisation.

Quality & Service Standards

• Deliver professional, guest-focused service with a pleasant disposition and excellent telephone manner.
• Ensure all correspondence and communications are accurate, timely, and aligned with hotel procedures.
• Contribute to overall departmental goals by supporting colleagues and carrying out additional duties as requested by management.

Requirements

• Education: Matric (Hotel School Diploma advantageous)
• Must be fluent in English (spoken and written) and able to communicate effectively with both colleagues and guests
• Experience: Minimum 1 year of recent hotel reservations experience in a 4- or 5-star leisure environment
• Working knowledge of Opera PMS (Version V5) essential
• Proficiency in MS Word, Outlook, and Excel

Required Characteristics

• Detail-Oriented
• Decisive & Flexible
• Diligent & Professional
• Honest & Mature
• Target-Driven
• Creative Problem Solver
• Team Player with a Positive Attitude

Key Competencies

• Reservations Accuracy & Record Management
• Guest Communication & Service Excellence
• BAR & Yield Management Knowledge
• Organisational & Time Management Skills
• Financial Accuracy (Deposits, Invoicing, Payments)
• Opera PMS & Microsoft Office Proficiency

Closing date
20 Sep 2025

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• We’re seeking a Debtors Clerk (Accounts Receivable) to join our Finance team and ensure that our financial operations are accurate, efficient, and guest-focused. If you live and breathe our values - Teamwork, Respect, Innovation, Accountability, Passion, and Integrity - we want you on our journey!

Key Responsibilities

Accounts Receivable Management

• Maintain accurate debtor accounts, ensure timely billing, and follow up on outstanding payments with professionalism and courtesy.

Guest & Client Communication

• Liaise with individual guests, corporate clients, and travel agents regarding invoices, statements, and queries, ensuring excellent service and relationship management.

Reconciliations & Reporting

• Prepare debtor reconciliations, allocate payments, and generate age analysis reports for review.

Credit Control

• Implement credit policies, monitor account limits, and escalate overdue accounts in line with hotel procedures.

Collaboration with Departments

• Work closely with Reservations, Front Office, and Events teams to ensure billing accuracy for accommodation, conferences, banquets, and other services.

Audit & Compliance

• Support internal and external audits, ensuring compliance with financial controls, statutory regulations, and company standards. 

Requirements

• Matric certificate (Grade 12); finance qualification or diploma advantageous
• Minimum 2–3 years’ experience in debtors/accounts receivable – hotel industry experience is essential
• Proficiency in Opera PMS (essential);
• Strong Excel and financial reconciliation skills
• Excellent interpersonal, negotiation, and problem-solving skills
• Professional, detail-oriented, and deadline-driven
• Must hold a valid South African ID 

Key Competencies

• Numerical Accuracy - High attention to detail with a passion for precision in financial records.
• Communication & Negotiation - Able to handle debtor queries and collections diplomatically.
• Accountability - Takes ownership of debtors’ ledger and ensures timely resolution of issues.
• Team Collaboration - Works seamlessly with finance and operations teams.
• Integrity & Professionalism - Maintains confidentiality and upholds financial ethics.

Closing date
13 Sep 2025

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• We’re seeking a Head Chef reporting to the Executive Chef to lead our culinary brigade and drive innovation across all our dining outlets. This is an exceptional opportunity for a dynamic leader who embodies creativity, operational excellence, and a passion for gastronomy at the highest level.

Key Responsibilities
Strategic Leadership

• Develop and execute the hotel’s culinary vision and strategy, ensuring alignment with our brand and guest expectations.

Team Management

• Lead, motivate, and mentor the kitchen brigade across restaurants, banqueting, in-room dining, and special events.

Menu Design & Innovation

• Design seasonal, creative menus that blend local and international culinary trends while elevating guest experiences.

Quality Assurance

• Uphold uncompromising standards of taste, presentation, and consistency across all food outlets.

Operational Oversight

• Ensure smooth daily operations, collaborating with Food & Beverage, Events, and Procurement departments.

Cost Control & Budgeting

• Monitor food costs, portion control, and supplier performance to ensure profitability without compromising quality.

Staff Development

• Recruit, train, and inspire kitchen talent, fostering a culture of growth, accountability, and excellence.

Health, Safety & Compliance

• Maintain strict adherence to HACCP, hygiene regulations, and safety standards.

Event Coordination

• Oversee culinary aspects of VIP events, banquets, and functions, ensuring flawless execution.

Sustainability Initiatives

• Champion sustainable practices including waste reduction, responsible sourcing, and eco-friendly kitchen management.

Guest Interaction

• Engage with guests when appropriate, gathering feedback to refine and enhance culinary experiences.

Requirements

• Culinary degree or equivalent professional training
• Minimum 8–10 years of progressive culinary experience
• At least 3–5 years in an Executive Chef or Executive Sous Chef role within a luxury hotel

Preferred Skills

• Visionary leadership with expertise in global cuisines and luxury dining
• Strong organizational, financial, and procurement management skills
• Proficiency in kitchen systems and supplier management platforms
• Creative, innovative, and detail-driven approach
• Exceptional interpersonal and team-building abilities
• Proven success in high-pressure and large-scale service environments

Closing date
13 Sep 2025

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• We’re seeking a passionate Meetings & Events Manager to join our leadership team and take ownership of the hotel’s conference, banquet, and event operations. If you live and breathe our values - Teamwork, Respect, Innovation, Accountability, Passion, and Integrity - we want you on our journey!

Key Responsibilities:
Commercial & Business Development

• Actively source and secure new meetings and events business. Build and maintain strong client relationships, analyze market trends, and implement strategies to maximize revenue and profitability. Manage department budgets, forecasts, and financial reporting.

Operations & Event Execution

• Oversee the planning, coordination, and flawless execution of all events. Ensure accurate Banquet Event Orders (BEOs), conduct site inspections, and maintain high standards of service, safety, and cleanliness.

Leadership & Team Management

• Lead, coach, and inspire the M&E team. Manage recruitment, onboarding, training, and performance. Foster a high-performance culture with accountability, professionalism, and service excellence.

Guest Experience & Communication

• Serve as the primary client liaison, ensuring guest needs are anticipated and exceeded. Monitor feedback and implement improvements to deliver memorable experiences that encourage repeat business.

Quality & Compliance

• Ensure all events comply with brand standards, health & safety regulations, and internal procedures. Collaborate across departments for seamless event delivery.

Financial & IT Responsibilities

• Plan budgets, track departmental financial performance, and ensure cost-effective, profitable events. Manage all Opera system entries, invoicing, payments, and vendor processes. Champion technology and IT tools to streamline operations and improve efficiency.

Requirements:

• Minimum 3 years’ experience in meetings, events, or banquet management with hands on operations experience. 
• Degree or diploma in hospitality management (or related field) advantageous
• Proven commercial acumen and ability to drive revenue growth
• Strong leadership, organisational, and interpersonal skills
• Excellent client service orientation and communication skills
• Proficiency in MS Office, Opera PMS, and event management systems

Closing date
19 Sep 2025

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Position Summary

• The Bar Manager is responsible for overseeing the daily operations of the restaurant, ensuring exceptional customer service, efficient workflow, and the overall success of the bar. The role involves supervising staff, managing inventory, and maintaining a pleasant dining experience for guests all day.

Role And Responsibilities:

Key Responsibilities:

Leadership: 

• Provide strong leadership and direction for the daily operations of both our Senate and Deck Bar, ensuring seamless service, quality beverage experiences, and a vibrant atmosphere for all guests.

Guest Experience Champion: 

• Cultivate a welcoming and engaging environment for guests in both bars. This includes fostering positive interactions with staff, resolving guest concerns promptly and professionally, and actively seeking feedback to continuously improve.

Quality Control & Standards Excellence: 

• Ensure all beverages, service standards, and bar hygiene meet our high expectations and reflect our brand identity. This includes conducting regular staff training, maintaining consistent drink quality across both bars, and upholding all liquor licensing regulations.

Inventory Management & Cost Control: 

• Develop and implement systems for efficient inventory control and cost management across both bars. Minimize waste, negotiate effectively with vendors, and maintain accurate stock levels.

Team Leadership & Development: 

• Recruit, train, motivate, and schedule a team of bartenders and barbacks for both outlets. Foster a positive and collaborative work environment, providing opportunities for professional growth.
• Maintain conduct and behaviour aligned to PVV. This includes conducting annual performance appraisals, IR policies, practice and procedures adhered to and disciplinary action carried out

Menu Development & Innovation: 

• Collaborate with bartenders and management to develop creative and profitable beverage menus for both bars, considering seasonality, guest preferences, and current trends.

Financial performance:

• Monitor and analyse bar sales performance and identify areas for improvement. Develop and implement strategies to increase sales and revenue.
• Set target to meet monthly budgeted revenue and track expenses to ensure profitability.

Marketing & Promotions: 

• Work with the marketing team to develop engaging promotions and events for both bars, driving traffic and increasing sales.

Qualifications And Education Requirements:

• Degree or Diploma in Hospitality Management is an asset or Graduates Bachelor degree and/or diploma in hotel or another related field. 
• Certification in wine and spirits

Experience:

• Minimum 3+ years of experience in a supervisory role within the bar or hospitality

Preffered Skills:

• Computer knowledge and experience in MS Office Programmes
• Strong leadership, communication, and interpersonal skills.
• Proven ability to motivate and develop a team.
• Proven track record of success in leading and motivating bar teams to achieve exceptional guest service and operational excellence.
• In-depth knowledge of bartending techniques, beverage creation, and responsible alcohol service practices.
• Strong understanding of inventory management, cost control, and liquor licensing regulations.
• Excellent communication, interpersonal, and organizational skills.
• Ability to work effectively under pressure and manage multiple priorities simultaneously.
• Passion for the hospitality industry and a commitment to creating a fun and memorable experience for guests.
• Proficient with restaurant management software and POS systems.

Closing date
20 Sep 2025 

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• We are seeking a Director of Housekeeping to join our Rooms Division leadership team. You’ll take full ownership of the housekeeping operations, leading a team of 85 in ensuring that every guest room, public area, and back-of-house space exceeds expectations - delivering an exceptional 5-star plus experience.
• If you live and breathe our values - Teamwork, Respect, Innovation, Accountability, Passion, and Integrity - we want you on our journey.

Key Responsibilities

Strategic & Departmental Leadership

• Develop and execute a housekeeping strategy aligned with the hotel’s luxury vision.
• Collaborate with Rooms Division leadership to deliver seamless guest experiences.
• Champion innovation and continuous improvement.

Operations & Quality Management

• Oversee the presentation and hygiene of all guest rooms, public areas, and outdoor spaces.
• Conduct inspections, address guest feedback, and drive corrective actions.
• Manage laundry operations and linen cycles for quality and cost control.

Financial & Resource Leadership

• Prepare and manage the housekeeping budget (payroll, laundry, supplies, capital).
• Monitor expenses, track variances, and optimise efficiencies.
• Take full P&L responsibility, managing cost per occupied room (CPOR).

Asset & Inventory Management

• Maintain and safeguard departmental assets and equipment.
• Set and monitor PAR levels, ensuring efficient stock management.
• Oversee preventative maintenance and asset lifecycle planning.

Leadership & People Development

• Lead, coach, and inspire a team of 85 (managers, supervisors, attendants).
• Drive performance management, training, and succession planning.
• Build a culture of pride, accountability, and service excellence.

Compliance & Reporting

• Deliver accurate financial and operational reporting.
• Ensure compliance with labour laws, safety standards, and hotel policies.
• Participate in audits and uphold best-practice housekeeping standards.

Requirements

• Minimum 5 years’ senior leadership experience in housekeeping within a luxury hotel (300+ rooms).
• Proven track record in budget management, strategic planning, and operations.
• Advanced knowledge of Opera PMS and housekeeping systems (Omni, Trac Tech, etc.).
• Strong data analysis and reporting skills (Excel proficiency essential).
• Degree or diploma in hospitality management (preferred).

Key Competencies

• Strategic Leadership & Planning
• Financial Acumen (Budgeting, P&L, CPOR)
• Operational Excellence & Quality Assurance
• Guest-Centric Service Mindset
• Leadership & Team Development
• Inventory, Linen & Asset Management
• Communication & Collaboration

Closing date
20 Sep 2025

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• We’re seeking a Demi Chef de Partie - Pastry to join our dynamic kitchen brigade. This role is ideal for a creative, detail-oriented pastry chef who thrives in a high-paced environment and is passionate about elevating the guest dining experience with beautifully crafted desserts.

Key Responsibilities

Pastry Preparation

• Assist in preparing and executing high-quality desserts, pastries, and baked goods while ensuring exceptional taste, consistency, and presentation.

Section Support

• Support the Pastry Chef de Partie in managing the pastry section, ensuring smooth daily operations and timely service.

Consistency & Standards

• Maintain hotel recipe standards while upholding culinary excellence in every dish produced.

Training & Development

• Guide and mentor junior chefs and kitchen assistants, ensuring best practices and professional growth.

Stock & Inventory

• Assist with monitoring stock levels, ordering supplies, and reducing wastage to maintain an efficient pastry section.

Health & Hygiene

• Uphold strict food safety, hygiene, and health regulations at all times.

Creativity & Menu Input

• Contribute innovative ideas for new desserts and enhancements to existing menus, staying aligned with culinary trends.

Collaboration

• Work closely with the wider kitchen team to deliver smooth service and a consistently exceptional guest experience.

Requirements

• Culinary diploma or equivalent qualification advantageous
• Minimum 2 years’ experience in a similar role (hotel or reputable restaurant)
• Strong pastry and dessert-making skills with attention to detail
• Ability to supervise and guide junior team members
• Knowledge of kitchen operations, stock management, and food safety
• Excellent time management and organisational skills
• Passion for innovation and delivering culinary excellence

Key Competencies

• Pastry Expertise – Skilled in desserts, pastries, and baked goods
• Creativity – Innovative flair for presentation and menu input
• Leadership Support – Capable of mentoring and guiding junior staff
• Efficiency & Organisation – Strong multitasking in a high-pressure kitchen
• Guest-Centric Approach – Commitment to quality and memorable dining

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• We’re seeking a Bartender to join our Food & Beverage team and deliver world-class beverage service with flair and professionalism. If you live and breathe our values - Teamwork, Respect, Innovation, Accountability, Passion, and Integrity -  we want you on our journey!

Key Responsibilities

Beverage Service

• Prepare and serve a wide range of alcoholic and non-alcoholic beverages with precision, following recipes and presentation standards.

Guest Engagement

• Deliver warm, engaging, and anticipatory service by building rapport with guests, offering recommendations, and ensuring every bar experience is memorable.

Upselling & Revenue Growth

• Actively upsell cocktails, wines, and food pairings while supporting promotions and driving revenue growth.

Bar Upkeep & Hygiene

• Maintain a clean, organised, and fully stocked bar throughout service, adhering to hygiene and safety standards.

Inventory & Stock Control

• Assist with daily stock counts, monitor usage, report wastage, and support ordering processes to ensure bar efficiency.

Team Collaboration

• Work closely with colleagues and the Bar Manager to ensure seamless bar operations and an elevated guest experience.

Requirements

• Grade 12 (Matric)
• Minimum 1 year of bartending experience in a fast-paced environment (hotel or restaurant preferred)
• Strong knowledge of cocktails, spirits, beers, and wines
• POS and cash handling experience advantageous
• Excellent interpersonal and communication skills
• Ability to work under pressure and multitask effectively
• Physically fit - able to stand for extended periods and move quickly during service
• Must hold a valid South African ID

Key Competencies

• Beverage Knowledge - Solid understanding of classic cocktails, wines, and spirits.
• Guest Experience Focus - Passion for delivering personalised and memorable guest service.
• Efficiency & Organisation - Skilled in maintaining bar readiness and workflow during peak service.
• Sales Acumen - Strong ability to upsell and contribute to revenue targets.
• Professionalism & Poise - Calm, confident, and professional when handling guest queries or challenges

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• We’re seeking a Demi Chef de Partie to join our culinary team and support the smooth running of our kitchen operations. If you live and breathe our values - Teamwork, Respect, Innovation, Accountability, Passion, and Integrity - we want you on our journey!

Key Responsibilities

Food Preparation & Cooking

• Assist in the preparation and cooking of dishes, ensuring high standards of flavour, presentation, and consistency.

Section Support

• Work closely with the Chef de Partie to manage a specific kitchen section such as grill, sauce, fish, or pastry.

Consistency & Quality Control

• Maintain the hotel’s culinary standards across all dishes while adhering to recipes and operational procedures.

Training & Mentorship

• Guide and support Commis Chefs and kitchen assistants, helping them develop skills and maintain high standards.

Inventory & Stock Control

• Assist with ordering, stock rotation, and waste management to ensure efficiency and freshness in your section.

Health, Safety & Hygiene

• Maintain strict hygiene practices and comply with food safety regulations at all times.

Menu Development

• Contribute creative ideas for new dishes and enhancements to existing menus in line with culinary trends.

Collaboration & Teamwork

• Work effectively with fellow chefs and departments to deliver seamless kitchen operations and an excellent guest dining experience.

Requirements

• Minimum of 2 years’ experience in a similar role within a hotel or reputable restaurant
• Culinary diploma or professional training advantageous
• Solid knowledge of kitchen operations, food safety, and section management
• Strong organisational and time-management skills
• Ability to train, mentor, and work collaboratively with junior staff
• Attention to detail with a commitment to maintaining the highest standards
• Must hold a valid South African ID

Key Competencies

• Culinary Excellence - Skilled in preparing high-quality dishes with precision and creativity.
• Team Collaboration - Works well with kitchen colleagues to ensure smooth operations.
• Leadership Potential - Capable of guiding and mentoring junior staff.
• Operational Efficiency - Knowledgeable in stock control, section organisation, and workflow management.
• Attention to Detail -  Dedicated to maintaining high standards of taste, quality, and presentation.

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• We’re seeking a Senior Electrician to join our Maintenance Department and ensure the seamless operation of all electrical systems across the property. If you live and breathe our values - Teamwork, Respect, Innovation, Accountability, Passion, and Integrity - we want you on our journey!

Key Responsibilities

Electrical Maintenance & Repairs

• Perform inspections, fault-finding, and repairs on all electrical systems, including lighting, distribution boards, sockets, appliances, and equipment.

Preventive & Planned Maintenance

• Implement and oversee preventive maintenance schedules to ensure minimal downtime and extend equipment lifespan.

Compliance & Safety

• Ensure all electrical work complies with statutory requirements, SANS standards, and hotel safety protocols. Maintain strict adherence to lock-out/tag-out procedures.

Energy Efficiency & Sustainability

• Monitor energy usage and recommend initiatives to reduce consumption and support the hotel’s sustainability goals.

Team Leadership & Training

• Support, guide, and mentor junior technicians and apprentices, ensuring high standards of work and safety.

Event & Operational Support

• Provide electrical support for conferences, functions, and special events to ensure uninterrupted guest experiences.

Record Keeping & Reporting

• Maintain accurate records of inspections, repairs, and compliance documentation within the hotel’s maintenance systems.

Requirements

• Minimum 5 years’ experience as a qualified Electrician (hospitality or commercial property experience preferred)
• Recognised trade test (Red Seal) or equivalent certification essential
• Strong knowledge of electrical systems, fault-finding, and maintenance best practices
• Experience in high-demand, large-scale operations (hotel, hospital, or retail environment advantageous)
• Ability to read and interpret technical diagrams and manuals
• Proven experience in preventive maintenance planning and compliance inspections
• Excellent communication, problem-solving, and organisational skills
• Must hold a valid South African ID

Key Competencies

• Technical Expertise - Skilled in diagnosing and resolving electrical issues efficiently.
• Compliance & Safety Focus - Strong knowledge of electrical regulations, SANS codes, and hotel safety standards.
• Problem Solving - Proactive approach to troubleshooting and delivering timely solutions.
• Team Collaboration - Works well with multidisciplinary teams to ensure operational excellence.
• Reliability & Accountability - Delivers consistently, even under pressure.

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• We’re seeking a Sous Chef to join our culinary leadership team and play a pivotal role in delivering unforgettable dining experiences. If you live and breathe our values - Teamwork, Respect, Innovation, Accountability, Passion, and Integrity - we want you on our journey!

Key Responsibilities:

Culinary Leadership

• Assist the Executive Chef in overseeing daily kitchen operations, ensuring the smooth delivery of consistently high-quality dishes.

Menu Development & Innovation

• Collaborate on creative, seasonal menus that highlight fresh ingredients, modern techniques, and align with guest expectations.

Quality Control & Presentation

• Maintain the highest standards of taste, texture, and presentation across all food outlets and events.

Team Supervision & Training

• Lead, mentor, and motivate kitchen staff, fostering a culture of excellence, teamwork, and continuous growth.

Inventory & Cost Management

• Monitor stock levels, manage orders, and control food costs to optimize efficiency and minimize waste.

Health, Safety & Compliance

• Ensure strict adherence to hygiene, health, and safety regulations, promoting a safe and professional working environment.

Events & Banqueting Support

• Work closely with the events team to craft bespoke menus and deliver exceptional dining experiences for conferences, banquets, and special occasions.

Continuous Development

• Stay ahead of culinary trends, integrating new techniques and ideas to keep the hotel’s dining offerings innovative and competitive.

Requirements:

• Minimum 3–5 years’ experience as a Sous Chef or strong Senior Chef de Partie stepping up
• Formal culinary qualification or diploma advantageous
• Solid background in high-volume, 4* or 5* hotel kitchens
• Strong knowledge of international cuisines and modern cooking techniques
• Excellent leadership, communication, and interpersonal skills
• Proven ability to manage food costs, stock control, and supplier negotiations
• Must hold a valid South African ID

Key Competencies:

• Culinary Excellence - Skilled in delivering consistent, innovative, and guest-focused cuisine.
• Leadership & Development - Ability to inspire and develop a high-performing kitchen team.
• Operational Efficiency - Strong knowledge of stock control, costing, and kitchen workflow.
• Guest Experience Focus - Dedicated to delivering memorable dining experiences.
• Adaptability & Innovation - Passion for modern food trends and the creativity to bring them to life.