Fresh Jobs at Dream Hotels & Resorts

Job purpose

• To provide a friendly and welcoming service to all guests, telephonically and front desk correspondences in accordance with the standards laid down by the Company. The receptionist is also responsible to ensure that guests receive courteous and prompt assistance when checking –in and checking-out as part of assisting management with the efficient running of the business.

Duties and responsibilities:

• Front of House Operations - Maintain orderliness at the front desk by arranging documents accordingly and keeping the front desk area clean at all times to avoid rowdiness
• Administration - Preparing bills and taking payments · Dealing with special requests from guests (like booking theatre tickets or storing valuable items) · Report and or actions issues of maintenance and malfunctioning appliances to the manager for quick repair in order to ensure guests comfort and satisfaction.
• Customer Service - Build good relationships with guests to make them feel comfortable and address any complaints they might have in a very courteous manner to protect the image of the resort

Qualifications, Experience and Competencies:

• Grade 12
• 1-2- years relevant front of house or related experience
• 2 years solid customer service and administrative experience
• Apex experience would be beneficial
• Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Administration— Knowledge of business and management principles involved in
• planning, resource allocation, leadership, and coordination of people and resources.
• Public Safety and Security — Knowledge of relevant equipment, policies, procedures, and
• Strategies to promote effective local, state, or national security operations for the
• protection of people, data, property, and institutions.
• Time Management — Managing one's own time effectively.
• Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
   

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Job Overview:

• The Executive Housekeeper with oversight of laundry and stock is responsible for managing and coordinating housekeeping, laundry services, and inventory control at the resort. This role involves supervising housekeeping staff, managing laundry operations, monitoring stock levels of cleaning supplies and amenities, and ensuring the cleanliness, organization, and efficiency of all related operations.

Key Responsibilities:

• Housekeeping Operations Management:  Supervise and lead the housekeeping team in maintaining cleanliness and orderliness of guest rooms, public areas, and back-of-house spaces.  Establish and enforce cleaning standards, procedures, and schedules to ensure high-quality housekeeping services.
• Laundry Services Oversight:  Manage the resort's laundry operations, including washing, drying, folding, and ironing linens, towels, and guest clothing.  Ensure proper handling of laundry items, adherence to laundry procedures, and maintenance of laundry equipment.
• Stock and Inventory Control:  Monitor and manage stock levels of cleaning supplies, guest amenities, linens, and other housekeeping-related inventory.  Coordinate with suppliers, place orders, receive deliveries, and maintain accurate inventory records.
• Quality Assurance:  Conduct regular inspections of guest rooms, laundry facilities, and stock storage areas to ensure cleanliness, organization, and compliance with standards.  Address any issues, discrepancies, or deficiencies promptly and implement corrective measures.
• Guest Satisfaction and Service:  Prioritize guest satisfaction by delivering clean, well-maintained accommodations, fresh linens, and quality amenities.  Respond to guest requests, feedback, and complaints related to housekeeping, laundry, or stock promptly and professionally.
• Budget Management and Cost Control:  Assist in budget planning for housekeeping, laundry, and stock operations, monitoring expenses, and optimizing resource utilization, identify cost-saving opportunities, negotiate with vendors, and ensure efficient use of resources.
• Staff Management:  Recruit, train, and supervise housekeeping staff, providing guidance, feedback, and support to ensure a motivated and well-trained team.  Schedule shifts, assign tasks, and monitor performance to maintain high standards of cleanliness and service.
• Inventory Management:  Manage inventory of cleaning supplies, linens, and guest amenities, ensuring adequate stock levels and efficient use of resources.  Coordinate with suppliers, place orders, and monitor expenses to maintain cost-effective housekeeping operations.
• Safety and Compliance:  Enforce safety regulations and cleanliness standards to provide a safe and healthy environment for guests and staff.  Ensure compliance with health, safety, and environmental regulations related to housekeeping operations.
• Cleaning Operations:  Oversee the daily cleaning operations for guest rooms, public areas, and other designated spaces within the resort.  Implement and enforce cleaning procedures and standards to maintain a pristine and welcoming environment.
• Guest Interaction:  Engage with guests to address any specific requests, concerns, or feedback related to housekeeping services.  Strive to exceed guest expectations by delivering exceptional service.

Qualifications, Knowledge and experience:

• Matric
• Additional certifications or training in hospitality management, housekeeping operations, or related fields (advantageous).
• Experience in a managerial role within the housekeeping department (mandatory)
• Previous experience in housekeeping or a related field in a similar position.
• Familiarity with relevant software applications for scheduling, budgeting, and inventory management (beneficial).
   

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Job Overview:

• As a Food and Beverage Lead, your primary responsibility is to oversee and manage all aspects of the food and beverage operations within the Blue Marlin All-inclusive Seascape Resort.  

Key focus areas are:

• Menu Planning and Development: Collaborate with chefs and culinary team to create menus that appeal to customers, align with the establishment's concept, meet budgetary requirements, and comply with food safety regulations.
• Purchasing and Inventory Management: Source and purchase food, beverages, and supplies, negotiate with vendors, manage inventory levels, and ensure cost-effective purchasing practices while maintaining quality standards.
• Team Management: Recruit, train, schedule, lead, and motivate food and beverage service team members, including waiters, bartenders, kitchen teams, and other personnel, to provide excellent customer service.
• Customer Service: Ensure high standards of customer service are maintained by interacting with guests, addressing feedback and complaints, and resolving any issues that may arise during service.
• Quality Control and Compliance: Monitor food preparation, presentation, and service to ensure quality and consistency, as well as compliance with health, safety, and sanitation regulations.
• Financial Management: Develop and manage budgets, analyse financial reports, track expenses, and implement cost-control measures to maximize profitability and achieve financial targets.
• Event Planning and Catering: Coordinate and oversee food and beverage services for events, conferences, weddings, and other special occasions, ensuring that client expectations are met and that events run smoothly.
• Marketing and Promotions: Collaborate with the Resort Custodian, marketing and Sales team to develop strategies to promote food and beverage offerings, drive sales, attract customers, and enhance the overall dining experience.
• Vendor and Supplier Relations: Build and maintain relationships with food and beverage suppliers, negotiate contracts, monitor performance, and seek opportunities for partnerships that benefit the establishment.
• Trends and Innovation: Stay informed about industry trends, new technologies, and innovations in food and beverage service to continuously improve offerings, stay competitive, and meet customer preferences.

Theoretical Knowlledge and Qualifications:

• Diploma or degree in Hospitality Management or related field 
• Proven food and beverage leadership experience of more than 3 years in a 4-star establishment
• Proficiency in MS office - Word, Excel & Outlook, Restaurant management software, POS, Preferably HTI with Pluspoint, Plus Central and Apex 

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Job Overview:

• The Food and Beverage Lead will oversee and manage all food and beverage operations at the Olifants River Lodge, with a focus on menu planning and development, purchasing and inventory management, team management, customer service, quality control and compliance, financial management, event planning and catering, marketing and promotions, vendor and supplier relations, and staying informed about industry trends and innovations.

Key Responsibilities:
Menu Planning and Development:

• Collaborate with chefs and culinary team to create menus that appeal to customers, align with the establishment's concept, meet budgetary requirements, and comply with food safety regulations.

Purchasing and Inventory Management:

• Source and purchase food, beverages, and supplies, negotiate with vendors, manage inventory levels, and ensure cost-effective purchasing practises while maintaining quality standards.

Team Management:

• Recruit, train, schedule, lead, and motivate food and beverage service team members, including waiters, bartenders, kitchen teams, and other personnel, to provide excellent customer service.

Customer Service:

• Ensure high standards of customer service are maintained by interacting with guests, addressing feedback and complaints, and resolving any issues that may arise during service.

Quality Control and Compliance:

• Monitor food preparation, presentation, and service to ensure quality and consistency, as well as compliance with health, safety, and sanitation regulations.

Financial Management:

• Develop and manage budgets, analyse financial reports, track expenses, and implement cost-control measures to maximise profitability and achieve financial targets.

Event Planning and Catering:

• Coordinate and oversee food and beverage services for events, conferences, weddings, and other special occasions, ensuring that client expectations are met and that events run smoothly.

Marketing and Promotions:

• Collaborate with the Resort Custodian, marketing and Sales team to develop strategies to promote food and beverage offerings, drive sales, attract customers, and enhance the overall dining experience.

Vendor and Supplier Relations:

• Build and maintain relationships with food and beverage suppliers, negotiate contracts, monitor performance, and seek opportunities for partnerships that benefit the establishment.

Trends and Innovation:

• Stay informed about industry trends, new technologies, and innovations in food and beverage service to continuously improve offerings, stay competitive, and meet customer preferences.

Qualifications and Experience:

• Diploma or Degree in Hospitality Management or related field.
• Proven food and beverage leadership experience of more than 3 years in a 4-star establishment.
• Proficiency in MS Office - Word, Excel & Outlook, Restaurant management software, POS, Preferably HTI with Plus Point, Plus Central and Apex
   

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• We are looking for a friendly and professional individual to join our team as a resort Receptionist/Front of House. As the first point of contact for guests, the ideal candidate will have excellent communication and customer service skills. This role involves managing front desk operations, handling reservations, assisting guests with enquiries, and ensuring a positive overall experience for our visitors.

Responsibilities:
Welcome and Greet Guests:

• Provide a warm and friendly welcome to guests upon arrival.
• Assist with check-in and check-out processes efficiently and accurately.

Reservation Management:

• Handle reservation requests, ensuring accuracy and timely confirmation.
• Maintain an organised system for tracking reservations and room availability.

Customer Service:

• Address guest enquiries, concerns, and special requests promptly and professionally.
• Provide information about resort facilities, services, and local attractions.

Communication:

• Answer phone calls, emails, and in-person inquiries, directing them to the appropriate departments.
• Relay messages and information to guests and staff members as needed.

Administrative Tasks:

• Perform administrative duties, including data entry, filing, and maintaining guest records.
• Handle cashiering responsibilities, including processing payments and balancing cash drawers.

Problem Resolution:

• Resolve guest issues and complaints in a timely and effective manner, ensuring guest satisfaction.

Collaboration:

• Coordinate with other resort departments to ensure smooth communication and guest services.
• Work closely with housekeeping to manage room turnovers and ensure cleanliness standards.

Security and Safety:

• Maintain a secure and safe environment by monitoring guest access and following safety protocols.

Upselling:

• Promote resorts amenities and services to guests, encouraging additional bookings or purchases.

Theoretical Knowledge:

• Matric
• Familiarity with resort reservation systems and basic computer proficiency

Required for Competence:

• 1-2 years relevant front of house or related experience
• 2 years solid customer service experience
• Previous experience in a customer service or receptionist role