Hospitality Openings at Belmond Mount Nelson Hotel

Primary Responsibilities Include:

• Assist guests during the dinner service with wine recommendations and selection for perfect pairing with their dinner, decanting of the wine and wine service.
• Create and maintain an extensive wine list, ensuring it is up to date with the newest wines and trends.
• Conducting wine tastings for staff trainings and as a Hotel offering for Guests.
• Ensuring that the wine cellar is fully stocked

Requirements

What You Bring:

• Friendly and approachable attitude; ability to communication clearly, listen attentively, and work well within a team.
• Sommelier certificate.
• 1 – 2 Years’ experience as Sommelier in 5-star establishment.
• Excellent knowledge of fine local and international wines and premium beverages.
• Ability to engage with guests, understand their preferences, make recommendations, and provide

go to method of application »

This position is based at the Cape Town offices, in the Mount Nelson Hotel.

• Ensure guest profiles assigned to a booking contain accurate guest data and as many preferences as can be gathered
• Upsell- treat every customer interaction as an opportunity to enhance each and every guest stay by suggesting additional add ons such upgrades, transfers, experiences etc.
• Quality control all bookings prior to issuing travel documents and follow up to obtain any missing information or special requests
• Ensuring payments are taken, questions answered, tickets and relevant documentation delivered
• Making sure every customer has a personal interaction on any queries that they may have
• Meet SLA targets such as response times, case/queue management and case classification accuracy in Salesforce Omnichannel

Requirements

• 2 years’ experience in Front Office or Reservations or customer service role.
• Excellent telephone etiquette and verbal communication skills.
• Strong organisational skills and a high level of attention to detail.
• Strong computer proficiency and email communication skills.
• Ability to work without supervision.
• Customer service skills.

go to method of application »

Primary Responsibilities:

• Prepare food and provide prompt, courteous and accurate service to all the customers (both internal and external) as per the set standards.
• Judging quality of raw material & providing quality finished products.
• Plating and presenting meal items as per the seniors’ instructions.
• Should maintain awareness of food cost, ensure minimum spoilage and wastage at all times.
• To supervise the work and training of in-house trainees in the section as required.
• Ensure that allocated section is always kept clean and all prep is completed.
• Maintaining quality and quantity control in all aspects, from portion control to freshness of the
• product presented.
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• Ensure that the quality & quantity standards are adhered to in the section.
• Maintain full awareness of all menu items, their recipes, methods of production and presentation standards.
• Assist with deliveries and restocking.
• Assisting with stock rotation and cleaning stations.
• Responsible for hygiene, safety and correct use of equipment and utensils.
• Carry out any other duties as required by management.
• Be able to make recommendations for alternatives, understand and action all required dietaries and allergens as requested.
• Report any maintenance issues to the senior Chef.

Experience & Qualifications

• Graduate from a Hotel Management Institute or Food Production Course from a reputed institute – advantageous.
• 2-5 years relevant working experience, within hospitality will be advantageous

go to method of application »

Primary responsibilities include:

• Ensure the highest standards of service excellence and quality in the food and beverage department.
• Assist with facilitating the learning and development for all team members of the department.
• Assist in the managing of F&B departments as required, ensuring the smooth running of the events of F&B outlet/s, taking full advantage to maximize revenue potential and ensure guest satisfaction, in compliance with the company policies and procedures.
• Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Responsible for certain reporting deadlines.
• Monitoring and controlling of various operating equipment, standards and inventories.
• Monitoring and controlling food and beverage stock.
• Assist & maintain an efficient administration system within the department.
• Assist with restaurant reservations as and when required.
• Assist in all F&B outlets as and when required.
• Supervise efficient upkeep of cleanliness of operating equipment.
• Communicate with guests on a regular basis throughout service, with other employees, and/or departments to ensure guest needs are met.
• Anticipate guests’ needs, respond promptly, acknowledge all guests and resolve complaints, ensuring guest satisfaction.
• Responsible for overseeing food preparations and the timely delivery of food and drink orders.
• Overseeing inventory, including food and beverages, supplies and other outlet equipment.
• Oversee all front and back of the house outlet operations and act as the contact point between front of the house and back of the bouse staff.
• Ensure that front of house and back of house areas (including preparation, service areas and stores) are kept clean and items are correctly stored.
• Manage the service staff by ensuring the smooth running of the floor and that duties are carried out in a professional and timeous manner.
• Assist with ensuring the efficient scheduling and use of staff to ensure excellent service and payroll efficiency.
• Mange, control and update the On-Track system on a daily basis.
• Assist with stock counts as and when required.
• Operate POS (point of sale) and maintain security of the system.

Requirements

Experience & qualifications

• Diploma / Degree from a reputable hotel school advantageous.
• Must have 2 years F&B supervisory management experience in a luxury hotel environment.

go to method of application »

Main Duties & Responsibilities

• Prepare food and provide prompt, courteous and accurate service to all the customers (both internal and external) as per the set standards.
• Judging quality of raw material & providing quality finished products.
• Plating and presenting meal items as per the seniors’ instructions.
• Should maintain awareness of food cost, ensure minimum spoilage and wastage at all times.
• Ensure that the quality & quantity standards of bakery/pastry preparations and presentations are adhered to in the section.
• To supervise the work and training of in-house trainees in the section as required.
• Ensure that allocated section is always kept clean and all prep is completed.
• Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• Ensure that the quality & quantity standards are adhered to in the section.
• Maintain full awareness of all menu items, their recipes, methods of production and presentation standards.
• Assist with deliveries and restocking.
• Assisting with stock rotation and cleaning stations.
• Responsible for hygiene, safety and correct use of equipment and utensils.
• Carry out any other duties as required by management.
• Be able to make recommendations for alternatives, understand and action all required dietaries and allergens as requested.
• Report any maintenance issues to the senior Chef

Requirements

• Graduate from a Hotel Management Institute or Food Production Course from a reputed institute specialising in Patisserie and Bakery – advantageous.
• 2-5 years relevant working experience, within hospitality will be advantageous.
• Good knowledge of hygiene & safety standards.
• Good knowledge of different cooking styles.
• Excellent interpersonal and communication skills.
• Proven track of food preparation, presentation and preservation knowledge is essential.
• Excellent organizational and time management skills.
• Knowledge on how to work in a safe, practical and organised manner.