Hot Jobs at ANEW Hotels & Resorts

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.

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Minimum Requirements

• Completed diploma in Professional Cookery
• +3 Year Experience as a Head Chef/Sous Chef
• 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

FINANCE

• Monitor pricing from accredited suppliers and inspect food quality upon delivery.
• Ensure portion control is consistently managed.
• Actively implement food regeneration daily according to company standards.
• Obtain a daily meal/arrivals report from the Front Office for meal allocation.
• Review DRR daily for internal/external food charges.
• File all Cost of Sales summary sheets and ensure backups are stored.
• Maintain cost of sales at or below 34% and keep stock sheet prices current.
• Conduct monthly OE stock counts and manage stock per company policies.
• File equipment-related documents, fridge/freezer temp charts, and cleaning records.
• Ensure timely submission of all reports.
• Control food procurement, receiving, storage, issuing, stock-taking, analysis, and security.
• Be present during stock takes, maintaining neatly packed stocks and checking par levels.
• Ensure operating equipment is secured and products meet quality standards.
• Check requisitions against actual issues and report discrepancies immediately.
• Daily check of à la carte items for variance reports; update costs every six months.
• Reduce monthly COS in line with company budget standards.
• Submit specialized event menus to the General Manager for approval by deadlines.

CUSTOMER

• Greet customers warmly upon entry, projecting a friendly attitude.
• Ensure kitchen staff present a good image through efficiency, courtesy, and cleanliness.
• Require kitchen staff to wear uniforms at all times.
• The Head Chef must be visible during meal times, interacting with guests.
• Address guest complaints promptly and share feedback with the kitchen.
• Display Guest Revu feedback in the kitchen and use service excellence skills.
• Implement standard recipes for food items and taste preparations to ensure flavor.
• Ensure buffet items and presentation meet the highest standards.
• Use props for buffet setups, labeling items as per Brand Standards.

PROCESS

• Ensure compliance with Standard Operating Procedures in the kitchen.
• Adhere to breakage policy, signing and filing copies by all chefs.
• Communicate and sign off on all policies and procedures with kitchen staff.
• Conduct stock takes on the 10th, 20th, and last day of each month.
• Uphold ANEW Brand Standards in training and operations.
• Display cleaning schedules and complete monthly deep cleaning.
• Address all recommendations from the monthly MAD audit.
• Complete all OPUS tasks within the stipulated time frame.
• Maintain cleanliness and organization of cooking equipment and storage.
• Ensure chemical usage charts are visible.
• Hold chefs accountable for hygiene and cleanliness in their sections.
• Follow the FCS system, keeping paperwork updated.
• Adhere to FIFO principles in the kitchen.
• Sanitize work areas and separate cooked from raw items.
• Ensure compliance with statutory regulations and health standards.
• Service the extractor canopy every six months and display the certificate.
• Conduct monthly high-risk pest control and implement waste control measures.
• Minimize food waste and ensure waste bins are sanitized and properly managed.
• Communicate employee shift rosters and manage leave requests effectively.
• Ensure HR policies are communicated and new employees receive necessary documents.
• Promote sound industrial relations through regular meetings.
• Enforce company rules consistently and hold monthly departmental meetings.
• Review timesheets for accuracy and record overtime properly.
• Conduct monthly one-on-ones with kitchen colleagues, filing documentation.
• Maintain a training calendar and provide ongoing training as needed.
• Adhere to Occupational Health & Safety Act requirements and evacuation procedures.

PEOPLE

• Lead by example to uphold HITEC culture in interactions.
• Maintain high standards of personal hygiene, uniform appearance, and punctuality.
• Foster loyalty, trust, and respect within the kitchen team through motivational management.
• Demonstrate professionalism and emotional intelligence at all times.
• Provide continuous on-the-job training and ensure training documentation is completed.
• Employees must not report for duty under the influence of alcohol or drugs.

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Minimum Requirements

• Proficient in Opera
• 2 years experience as a Reservationist/Receptionist
• Tertiary qualification in Hospitality/Tourism would be an added advantage
• Excellent communication skills
• High level of customer care 
• High degree of self motivation and ambition

Duties and Responsibilities

• Ensure quotation and queries and tended to within a timely manner, striving toward 1 hour turnaround time.
• Telephonic follows ups with potential bookers, resulting in at least 10 follows up a day.
• Convert at least 20 confirmed bookings per day.
• Maintain guest profiles by assisting with profile merges.
• Managing CRO telephone lines, ensuring that all incoming calls are answered within 3 rings.

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Minimum Requirements

• Matric (Grade 12) certificate, with a hospitality qualification is desirable 
• At least one years’ plus banqueting waiter experience within the hospitality industry in 3- & 4star property.
• Knowledge of Plus point systems and procedures 
• High level of customer service, disciplined, organised, and attention to detail essential. Excellent communication skills in English and IsiZulu will be advantage 
• High degree of self-motivation and ambition 
• Must be able to work shifts, nights and weekends 

Duties and Responsibilities

• Greet customers politely as they enter the restaurant, project a hospitable, polite, friendly, warm, and smiling attitude to all employees and customers. 
• Explain the menu items in terms of preparation, ingredients and presentation, practice suggestive selling skills to improve average spend per head and customer experience.
• Input order on Plus point  
• Adhere to company cash and all money handling procedures. 
• Re-set and prepare conference venues for customers including decorations, condiments, napkins, utensils, clean tables and ensure they are cleaned. 
• Bid guest’s farewell and invite them back to the hotel on departure

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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
• 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.

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Minimum Requirements

• Matric (Grade 12)
• Pastel knowledge essential 
• Previous hotels experience an advantage, preferably in a similar position.
• Opera and F&B point of sale knowledge essential.
• Excellent communication skills, verbal & written.
• Fully literate and numerate (able to perform relative calculations, statistics and be able to interpret basic accounts and financial statements/reports/invoice.

Duties and Responsibilities

• Checking back-up documentation obtained from receiving against summary of purchases.
• Inputs invoices and Requests for Credit/Debit notes into Accounts Payable
• Prints payment requests/cheques/EFT summary and submits them to the Financial Manager and General Manager for signature/payment.
• Reconciles suppliers’ statements against invoices and Requests for Debit/Credit Notes
• Ensures that supplies are paid timeously and that settlement discounts are obtained wherever available.
• Ensures integrity of procurement platform.         
• Assists with audit requirements at year end.

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Minimum Requirements

• B. Com Accounting degree would be an added advantage
• At least 3 years’ plus experience within the hospitality industry in 3- & 4-star property, at senior management level in a similar position.
• Must be standards orientated.
• Good knowledge of hotel / 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 in English will be advantage.
• High degree of self-motivation and ambition.

Duties and Responsibilities

• Forecast/budget business for future months/years.
• Assist all departments heads by reviewing and monitoring expenditure in each department.
• Process monthly financial statements and report on these to the General Manager and Director of Finance.
• Verify payroll transactions before finalization of processing.
• Manage creditors and ensure they are paid timeously, taking into account settlement discounts and applicable rebates are collected.
• Oversee all Debtors are collected, where required and to assist with problem solving.
• Review and authorize all payments to suppliers in accordance with cash flow availability.

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Minimum Requirements

• Able to work with a POS system
• Minimum 1 years experience in 4-5* establishments
• Must have grade 12 and be computer literate
• Must have restaurant experience
• Bartendering certificate will be desired
• Excellent sales & customer care skills
• Strong admin skills
• Knowledge of stock control 

Duties and Responsibilities

• Attend to customers drink orders
• Pour drinks accordingly to the hotel’s policies and procedures
• Always keep the bar area clean
• Stock fridges and other stations
• Do the stock take before and after the shift

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Minimum Requirements

• Matric, tertiary qualification would be added advantage
• +2 years experience as a Chef 
• Ability to work in a fast paced kitchen

Duties and Responsibilities

• Ensure stocks are neatly packed in order to get an accurate count.
• Assist in checking, daily stock par levels to be maintained for fridges, freezers, dry stores, consumables and operating equipment     
• Operating equipment to be checked and stored in a secure place
• Products used must always be of the highest possible standard and rotated and received according to official Hotel policy.               
• Stock requisitions to be checked against actual issue and any discrepancies to be reported to person who ordered/issued immediately.