Fresh Jobs at Newmark Hotels

Job Advert Summary    

• We are seeking a creative and detail-oriented Mid-Weight Graphic Designer to join our dynamic team. You will play a pivotal role in developing engaging and visually stunning designs across various channels. The ideal candidate is a self-motivated designer with strong technical skills, and a keen eye for detail and aesthetics

Minimum Requirements    

• 3-5 years of professional graphic design experience in an agency or in-house environment (previous Food & Beverage experience is not needed but strongly preferred)
• NB: Experience in conceptualising and creating brand CIs, including logos, colour palettes, font selection, etc
• A degree or equivalent qualification in Graphic Design, Visual Communication, or a related field
• Interest in hospitality and travel industry
• Understanding of luxury brands
• Proficiency in Adobe Creative Suite (Photoshop, Illustrator, InDesign) 
• Strong understanding of typography and layout
• Experience designing for both digital and print
• Understanding of Monday.com or similar project management tool
• Basic knowledge of motion graphics or video editing is a plus
• Excellent communication and collaboration skills
• Strong organisational abilities and attention to detail
• Ability to work across multiple brands and projects
• Proactive attitude with a passion for creativity and design
• Should you be interested in the above position, please send your CV as well as portfolio. Please ensure relevant CI assets are included, applications without this can unfortunately not be considered.

Duties and Responsibilities    

• Conceptualise and execute high-quality designs for digital, print, and branding projects
• Create assets for campaigns, including web banners, social media content, email headers, and print advertisements
• Design layouts and updates for brochures, presentations, and other print collateral
• Work collaboratively with marketing team to deliver cohesive visuals across the portfolio

Deadline:14th October,2026

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Job Advert Summary    

• The F&B Duty Manager's core function is to oversee and manage restaurant  events, and conferencing ensuring that every event is planned, coordinated and executed efficiently while delivering exceptional guest service. The role also supports the broader F&B operation by providing operational leadership during assigned shifts.

Minimum Requirements    

• 2–3 years' experience in events, banqueting, hospitality or F&B operations, preferably within a busy environment.
• Strong events coordination and operational management skills.
• Excellent organisation, planning, multitasking and time-management abilities.
• Strong leadership and communication skills.
• Excellent attention to detail and problem-solving abilities.
• Highly guest-focused with a commitment to service excellence.
• Professional, presentable and well-spoken.
• Reliable, responsible and able to work effectively under pressure.
• Strong team player with the ability to lead and motivate staff.
• Flexible to work shifts, weekends and public holidays.
• Must act in good faith and in the best interests of the company at all times.

Duties and Responsibilities    

• Coordinate and oversee the planning and execution of conferences, banquets and events from enquiry through to completion.
• Manage event logistics, including venue set-up, staffing, timelines, menus, service requirements and departmental coordination.
• Manage event bookings, conference and banqueting diaries, Dineplan reservations and group restaurant bookings.
• Convert event enquiries into confirmed bookings and ensure all client requirements are accurately communicated and executed.
• Prepare event information sheets and ensure all relevant departments receive the required information timeously.
• Ensure venues are prepared and presented to the required company standards before each event.
• Monitor event budgets, costs, payment arrangements and adherence to company credit policies.
• Be present and actively manage events to ensure smooth service delivery and resolve operational issues promptly.
• Maintain strong relationships with clients and guests and ensure requests or complaints are handled professionally and efficiently.
• Conduct post-event evaluations, gather feedback and identify opportunities for improvement.

F&B Operations & Duty Management

• Supervise and support F&B staff during assigned shifts, ensuring efficient service and adherence to company standards.
• Conduct staff briefings and ensure effective communication between the kitchen, restaurant, events and other departments.
• Ensure service, hygiene, grooming and presentation standards are consistently maintained.
• Assist with stock control, stocktakes, beverage control, cash-ups, voids and F&B cost management.
• Ensure accurate billing and correct payment procedures.
• Monitor guest satisfaction and resolve service-related issues promptly.
• Report maintenance defects and operational concerns to the relevant departments.
• Assist with staff training and identify operational training requirements.
• Attend relevant meetings and communicate key information to the F&B team.
• Perform any other duties required to support the successful operation of the department.

Deadline:9th October,2026

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Job Advert Summary    

• The Commis Chef is a junior role designed to build foundational culinary skills while ensuring cleanliness, organization, and teamwork across all kitchen operations. This role embodies Calm, Confident, Warm, Precise (CCWP) principles and contributes to the seamless guest experience by assisting senior chefs and maintaining high hygiene standards

Minimum Requirements    

• High school diploma or equivalent; culinary training advantageous.
• 1–2 years’ experience in a kitchen environment preferred.
• Basic knowledge of cooking techniques, food preparation, and kitchen equipment.
• Understanding of food safety and sanitation standards.
• Strong teamwork and communication skills.
• Flexibility to work varying shifts, including weekends and holidays

Duties and Responsibilities    
Food Preparation & Cooking

• Assist with ingredient preparation (chopping, slicing, portioning) under guidance of senior chefs.
• Follow recipes and instructions to cook and assemble dishes consistently.
• Support mise en place for breakfast, lunch, and dinner service.
• Assist with plating and garnishing dishes to Blaauwklippen presentation standards.
• Maintain the guest illusion and privacy of the guests and the noise levels to a minimum

Kitchen Hygiene & Organization

• Always maintain a clean and organized workstation,
• Ensure all food items are dated, covered, and rotated using the FIFO system.
• Keep fridges, freezers, and storage areas neat and compliant with hygiene standards.
• Assist in end-of-shift cleaning to ensure the kitchen is immaculate at closing.

Teamwork & Support

• Work closely with Chef de Partie and Sous Chef to support section operations.
• Rotate between different kitchen stations to gain exposure and experience.
• Collaborate with service staff to ensure smooth order flow.
• Uphold teamwork across all areas, stepping in to assist colleagues when required

Learning & Development

• Actively participate in training sessions led by senior chefs.
• Take initiative to learn new cooking techniques and expand culinary knowledge.
• Seek feedback and mentorship to progress toward higher kitchen roles.

Self-Presentation & Grooming

• Maintain professional grooming and uniform standards.
• Demonstrate calm and precise demeanor, even in high-pressure service periods.
• Represent Blaauwklippen’s heritage and hospitality philosophy in all guest-facing moments

Deadline:8th October,2026

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Job Advert Summary    

• The Guest Liason/Receptionist will be responsible for providing a warm, professional, and personalized welcome to all guests while efficiently managing check-in, check-out, and guest service functions to Newmark standards.

Minimum Requirements    

• Matric and a Hospitality or Tourism qualification advantageous.
• 2–3 years’ experience in a Front Office or Guest Relations role.
• Professional grooming and excellent interpersonal skills.
• Computer literacy (PMS, MS Office) essential.

Duties and Responsibilities    

• Deliver efficient check-in/out processes and manage reservations.
• Assist guests with information, requests, and local recommendations.
• Handle guest feedback and resolve complaints professionally.
• Coordinate with other departments to ensure seamless guest experiences.
• Maintain accurate guest records and billing procedures.
• Promote Newmark and Blaauwklippen experiences and activities.
• Conduct the night audit on Opera PMS, ensuring all guest folios, billing, and postings are balanced.
• Prepare and distribute the daily revenue report for management review.
• Maintain the logbook with guest notes, ensuring accurate handover to morning staff.
• Set up early morning coffee station in library/lounge with grab-and-go options for departing guests.
• Support other departments when required:
• Restaurant: Assist late service or early breakfast setup.
• Housekeeping: Respond to urgent guest requests or linen replenishment.
• Maintenance/Security: Monitor property and report issues immediately.
• Ensure safe and professional handling of late arrivals, early departures, and overnight guest requests

Deadline:8th October,2026

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Job Advert Summary    

• We are looking for a passionate and hands-on Duty Manager to lead daily operations and deliver exceptional guest experiences. You will oversee the smooth running of the property, support departmental teams, and ensure the highest standards of service are consistently achieved. In the absence of the General Manager, you will take full responsibility for the operation, leading with confidence, professionalism, and a guest-first approach.

Minimum Requirements    

• Hospitality qualification or equivalent professional training.
• 3–5 years’ experience in guest services or operations, with supervisory experience in a 4- or 5-star hotel environment.
• Strong leadership, communication, and organizational skills.
• Proven ability to manage cross-departmental operations, with emphasis on restaurants and bar management.
• Experience in marketing collaboration and upselling strategies.
• Computer literacy (Opera PMS, POS systems, MS Office).
• Professional grooming and interpersonal skills.
• Flexibility to work varying shifts, including weekends and holid

Duties and Responsibilities    
Guest Liaison & Hosting

• Act as the primary point of contact for guests throughout their stay and dining experiences.
• Personally greet arrivals, oversee check-in/out, and ensure guest preferences are honoured.
• Resolve guest issues calmly and decisively, escalating only when necessary.
• Monitor guest feedback daily, especially on F&B service, and ensure immediate corrective action.
• Drive upselling initiatives across restaurant and bar outlets to enhance guest experience and revenue.

Operational Oversight

• Ensure all departments (Housekeeping, Kitchen, F&B, Maintenance, Gardens) perform duties to standard.
• Conduct property and restaurant walk-throughs to monitor cleanliness, presentation, and readiness.
• Uphold the “Private Home Illusion” by ensuring staff movement and noise levels do not disrupt guest privacy.
• Oversee restaurant and bar service standards, ensuring consistency in food quality,

Food & Beverage Leadership

• Lead restaurant and bar teams to deliver 4- and 5-star service standards.
• Implement continuous training programs for waitstaff, bartenders, and supervisors.
• Collaborate with the farm and marketing team on promotions, seasonal menus, and campaigns to increase footfall.
• Monitor guest comments and reviews, implement corrective actions, and strive for excellence in F&B delivery.
• Ensure compliance with hygiene, safety, and licensing standards.

Leadership & Delegation

• Lead daily briefings with staff to set priorities and reinforce CCWP standards.
• Supervise front-of-house and F&B staff during shifts, ensuring efficiency and attentiveness.
• Step in to assist across departments when operational demands require.
• Act as GM’s deputy, assuming full authority in their absence.

Reporting & Handover

• Complete detailed daily operational logs and end-of-shift reports for GM review.
• Ensure structured handovers between AM and PM shifts, with no loss of information.
• Communicate clearly with GM and management team regarding issues, resolutions, and guest trends

Financial & Administrative

• Authorize guest compensation within delegated limits.
• Monitor POS and Opera PMS postings for accuracy.
• Support GM in monitoring daily revenue reports and operational variances.
• Lead monthly stock takes for F&B, ensuring accuracy and accountability.
• Track beverage and food costs, implementing strategies to maximize profitability.

Deadline:8th October,2026

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Job Advert Summary    

• The Maintenance Handyman is responsible for carrying out general maintenance, repairs, and preventative maintenance across the hotel to ensure that guest rooms, public areas, and back-of-house facilities are safe, functional, and maintained to hotel standards

Minimum Requirements    

• Grade 12 / Matric (advantageous).
• Minimum 2–3 years’ experience in a maintenance or handyman role, preferably in a hotel or similar environment.
• Basic knowledge of plumbing, electrical, carpentry, and general building maintenance
• Good problem-solving and troubleshooting skills.
• Ability to work independently and under pressure.
• Strong attention to detail.
• Time management and prioritisation skills.
• Good communication skills.
• Required to work weekends, public holidays, and shifts

Duties and Responsibilities    
General Maintenance

• Perform day-to-day maintenance and repairs in guest rooms, public areas, offices, and back-of-house areas.
• Attend to maintenance requests promptly and efficiently.
• Conduct minor plumbing repairs (leaks, blockages, taps, toilets).
• Carry out basic electrical work (changing plugs, light fittings, switches – within legal scope).
• Perform basic carpentry work (doors, locks, furniture repairs).
• Assist with painting, patching, tiling, and general building maintenance.

Preventative Maintenance

• Conduct routine inspections of rooms and facilities to identify maintenance issues.
• Carry out preventative maintenance tasks according to schedules.
• Report major defects or safety risks to the Maintenance Manager immediately.

Health, Safety & Compliance

• Ensure compliance with Occupational Health and Safety regulations at all times.
• Maintain a clean, safe working environment.
• Use tools, equipment, and PPE correctly.
• Report hazards, incidents, and near misses promptly.

Guest & Staff Support

• Respond professionally and courteously to guest maintenance requests.
• Minimise disruption to guests while performing repairs.
• Work closely with Front Office, Housekeeping, and other departments to resolve issues.

Tools, Stock & Equipment

• Maintain tools and equipment in good working condition.
• Report damaged or missing tools.
• Assist with stock control of maintenance supplies and materials.

Additional Duties

• Assist contractors when required.
• Be available for emergency maintenance issues after hours when required.
• Perform any reasonable duties assigned by management

Deadline:8th October,2026

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Job Advert Summary    

• We are seeking an exceptional Operations Executive / Lodge Anchor to lead Semela at Qwabi, bringing together luxury hospitality, authentic guest experiences and outstanding operational leadership.
• As the senior operational leader at the lodge, the successful candidate will be responsible for ensuring that every aspect of the operation works seamlessly, from the guest journey and service delivery to team performance, operational standards and financial discipline. The role calls for an experienced and highly visible hospitality leader who leads from the floor, develops people and consistently inspires the team to deliver memorable experiences

Minimum Requirements    

• Strong operational knowledge across all lodge departments, including front office, housekeeping, food & beverage, and maintenance
• Sound understanding of labour legislation in South Africa
• In-depth knowledge of health & safety regulations and compliance standards within the hospitality industry
• Solid understanding of fair labour practices and HR procedures
• Excellent verbal and written communication skills, with the ability to engage confidently at all levels
• Strong time management and project management capabilities, with the ability to prioritize effectively
• Proven leadership skills, with the ability to motivate, inspire, and lead by example in a team-driven environment

Duties and Responsibilities    

• Lead and manage the Heads of Department (HOD) team across all operational areas, including health & safety and staff welfare
• Ensure the guest experience consistently meets and exceeds luxury hospitality standards
• Oversee and enforce operational procedures and service standards across all departments
• Maintain lodge infrastructure and facilities in line with company standards and expectations
• Delegate daily responsibilities to HODs, ensuring clear communication of duties and performance expectations
• Monitor team productivity and provide ongoing, constructive feedback and support
• Drive financial efficiency through effective cost control and implementation of cost-saving initiatives
• Engage with guests in a professional and welcoming manner, handling queries and resolving concerns promptly
• Report regularly to the General Manager on operational performance and key developments
• Foster a safe, healthy, and supportive working environment, including oversight of staff accommodation and meals
• Ensure clear and consistent communication between management and departmental teams
• Build and maintain strong relationships with the local community, suppliers, and contractors
• Uphold and communicate the vision, mission, and values of the company to all team members

Deadline:9th October,2026

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Job Advert Summary    

• To provide exceptional customer service by ensuring a high-quality dining experience through professional, courteous, and efficient service, while adhering to company standards and hygiene protocols. The Waiter plays a vital role in creating a welcoming atmosphere, anticipating customer needs, and ensuring seamless food and beverage service. This position requires a strong focus on guest satisfaction, attention to detail, and the ability to work collaboratively with kitchen and front-of-house teams. As a key representative of the establishment, the Waiter upholds brand standards and contributes to a positive, clean, and safe dining environment. The role also includes supporting daily restaurant operations, addressing guest feedback promptly, and consistently promoting a culture of excellence and hospitality

Minimum Requirements    

• Excellent communication skills in English
• Strong attention to detail
• Exceptional customer service skills
• Positive and professional attitude
• Ability to work effectively as part of a team
• Always act in the best interest of the company
• Flexible and available to work shifts, including weekends and holidays
• Well-groomed and presentable appearance

Duties and Responsibilities    

• Adhere to all company policies, procedures, and standard operating procedures (SOPs)
• Prepare the dining area for service, ensuring all mise-en-place is completed to standard
• Greet and serve guests in a professional, friendly, and timely manner
• Proactively attend to guest needs and ensure a consistently high level of service
• Prepare in advance for the arrival of individual and group bookings
• Ensure tables are properly set according to company standards, using clean and undamaged items
• Keep waiter stations fully stocked with clean cutlery, napkins, and other necessary items
• Maintain up-to-date knowledge of the menu, including specials and ingredients
• Clear tables promptly, balancing efficiency with ensuring guests do not feel rushed
• Accurately take and process food and beverage orders, ensuring timely delivery and correct billing
• Consistently uphold the highest standards of hygiene and cleanliness in all work areas
• Perform any other duties as may be reasonably required to support restaurant operations

Deadline:27th October,2026