Hot Jobs at Dream Hotels & Resorts

Job Overview:

• As the Lodge Lead, in conjunction with the Resort Property Custodian you will be responsible for overseeing all aspects of the resort operations, ensuring the highest standards of guest satisfaction, financial performance, and employee engagement. You will play a pivotal role in shaping the guest experience, maintaining the property's reputation, and driving the achievement of business goals.

Experience

• 3 years minimum of 4-star resort operations and leadership experience
• Strong financial acumen and experience managing budgets.
• In-depth knowledge of lodge operations
• Advanced computer literacy
• Excellent Rate management and Reservations skills.
• Excellent knowledge and understanding of OTA’s
   

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Job Overview:

• The Head chef will be expected to develop, implement, monitor, and adjust the strategic offering of the food and beverage facilities at our resorts. You will be a key component in ensuring that the food and beverage offered is seen as an attraction in drawing customers to the resorts and not just a service offered to guests. As Head chef will need to deeply understand the strategic placement of the respective restaurants at the resort and design a menu and kitchen offering which meets the needs of this offering in all respects covering the menu choices, food quality, presentation, delivery, and costing.

Key responsibilities:

Strategic understanding of the business elements of a food & beverage service

• As the Head chef, you will be a key component to the holistic success of the food and beverage offerings at the resort. You will be expected to understand, identify, and implement improvements in the strategic plans around how the food and beverage facilities operate. Understanding what the customer wants and how to deliver this will be key to how well you can fulfill this role.

Business knowledge

• As the Head chef, you will have to have a good understanding of all financial reporting relating to the food and beverage services offered. You will need to be able to implement the necessary financial controls and have an integral understanding of the system reports. You will be expected to interpret these reports, identify concerns, and correct operating procedures and internal controls to address them.
• Your financial knowledge will need to feed into the strategic planning of how the food and beverage services are placed to cater to the ever-changing landscape and to meet the expectations set by the company.

Kitchen operations and system

• With an exceptional knowledge of all kitchens operating processes and systems. You will be expected to know exactly what is needed in the kitchen to deliver on the Food and beverage strategy, as well as health and safety processes.
• You will be expected to have exceptional knowledge and skill in planning and managing kitchen stocks accordingly. You will be expected to implement. Oversee and monitor all orders to meet the strategic objectives set in the food and beverage strategy on all from. (quality, service delivery, and cost)
• You will be expected to work on the system in place at the facility and it is expected that you are proficient on a computer and standard software used to best manage food and beverage services.

Leadership and team management

• As a head chef, you will be responsible for the management of your kitchen team. You will also be responsible for ensuring the effective working of your team with other teams at the resort.
• It is expected that you are knowledgeable of leadership principles and that these will be implemented in your day-to-day operations of the team. Leading them to deliver on the food and beverage strategic objectives.

 Continuous learning and development (including the training of the team)

• It is expected that you have a passion for food and beverage and that you have already developed strong habits in continuously developing your skills and keeping up with industry trends. As an executive chef you will be required to keep yourself relevant and pass the knowledge learnt onto your team.
• You will be expected to take the lead in identifying events, training programs, and networks that keep you relevant. The company operating process implemented by you must cater for the attendance of strategic events, networking, and training courses to ensure that the services offered meet the ever-changing customer expectations.

Deep knowledge and experience in menu creations

• As the head chef, you will be expected to have exceptional knowledge and experience in the creation of menus that meet the food and beverage strategic objectives set.
• The creation of exceptional plating and food theatre is paramount, and it will be expected that you have the skills, knowledge, and experiences in their creation. It will also be expected that you can train the team to deliver in the intended creating and food theatre at the standards expected.
• You will be expected to implement and train the team on their delivery and ensure that constancy in the deliverable is at an exceptional standard and in line with the strategic objectives.

Guest relations

• As a head chef, you will be expected to engage in guest relationships. You will be expected to be the face of the kitchen services and represent your team and company professionally and to the standards set in the food and beverage strategy. You will be expected to make appearances and to deal with guest complaints from time to time and it is expected that this will be done professionally and in line with the strategy.

Theoretical Knowledge:

Culinary Education: A degree or certification in culinary arts.

• Professional Certifications: Additional certifications from culinary organizations or associations.
• Proven Track Record: Successful experience in progressively responsible culinary roles.
• Health and Safety Certification: Knowledge of food safety regulations and sanitation standards.
• Business Acumen: Understanding of budgeting, cost control, and inventory management.
• 4-5 Years’ experience in a similar position with a solid track record in kitchens, food development and people management experience
• Culinary school diploma or degree in Food service management, related field 
   

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About the Role

• The Resort Sous Chef is a key position in the culinary team of a luxury resort, responsible for assisting in the preparation and cooking of food items in various sections of the kitchen. Under the guidance of the Executive Chef, the Sous Chef plays a crucial role in food production and ensuring smooth kitchen operations.

Key Responsibilities:

• Kitchen Management:  Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation. Maintain high standards of food quality, taste, and presentation across different dining venues within the resort.
• Staff Supervision:  Supervise and coordinate the activities of kitchen staff, providing guidance, training, and support to ensure efficient and effective performance.
• Menu Planning and Development:  Collaborate with the Executive Chef in menu planning, recipe development, and creating daily specials. Contribute culinary expertise and creativity to enhance the resort's dining offerings and guest experience.
• Food Safety and Sanitation:  Ensure compliance with food safety standards, sanitation regulations, and hygiene practises. Oversee kitchen cleanliness, proper food handling procedures, and safe storage of ingredients to prevent contamination.
• Inventory and Cost Control:  Manage kitchen inventory, including ordering supplies, monitoring stock levels, and minimising food wastage. Control food costs, portion sizes, and inventory rotation to optimise kitchen efficiency.
• Quality Assurance:  Conduct regular quality checks on ingredients, dishes, and final plating to ensure consistency and adherence to culinary standards. Taste and adjust dishes as needed to maintain quality and flavour profiles.
• Collaboration with Culinary Team:  Work closely with other members of the culinary team, including chefs, cooks, and kitchen staff, to coordinate food preparation, timing, and presentation during service times. Effective communication and teamwork are key to a successful kitchen operation.
• Customer Service:  Ensure guest satisfaction by delivering high-quality, well-presented dishes that meet or exceed expectations. Interact with guests, receive feedback, and address any concerns related to food quality or presentation.
• Problem Solving:  Think quickly on your feet, troubleshoot issues that arise in the kitchen, and make decisions under pressure. Strong problem-solving skills are crucial to addressing challenges effectively during service.
• Leadership and Mentoring:  Serve as a leader and mentor to kitchen staff, guiding them in culinary techniques, teamwork, and professional development. Foster a positive work environment that promotes growth, creativity, and excellence in the kitchen.

Theoretical Knowledge:
The ideal candidate for this role will have:

• A minimum of 4 years of experience in a similar senior position in the kitchen in a 4-star environment.
• Proven track record in kitchens, food development, and people management experience.
• Working knowledge of various computer software programmes, including MS Office, restaurant management software, and POS.
• A culinary science or related certificate.
• Up-to-date knowledge of cooking trends and best practises worldwide.
• Ability to spot and resolve problems efficiently.
• Mastery in delegating multiple tasks.
• Strong communication and leadership skills.
• Ability to manage personnel and meet financial targets.
• Guest-oriented and service-minded.
• A culinary school diploma or degree in food service management or a related field.

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Job Overview:

• Please take note this is a 4 months contract. As a Customer Experience Executive at Dream Hotels and Resorts, you will be at the forefront of delivering outstanding service to our guests. Your primary responsibility will be to manage all customer interactions, ensuring a seamless and memorable experience from reservation to departure. This role requires you to handle reservations, manage customer complaints, provide information about our services, and build strong relationships with clients to ensure repeated business. You will also support administrative functions, oversee the training and development of staff, and ensure compliance with company standards and policies. By consistently maintaining high service quality, you will play a crucial role in enhancing customer satisfaction and loyalty.

Key responsibilities:

• Manage and process all reservation requests, modifications, and cancellations.
• Handle exchanges, rental pools, welcome calls, incoming calls, and queries.
• Verify owner and guest details across timeshare, exchange, and rental bookings.
• Maintain accurate stock levels of flexi and fixed timeshare units.
• Provide product and destination information to clients, owners, and guests.
• Deliver professional, courteous service and resolve complaints effectively.
• Input and retrieve information using reservation systems (eRes, Nebula, in-house).
• Prepare quotes, confirmations, and invoices for bookings.
• Collect, verify, and manage payments from clients and OTAs.
• Perform general administrative duties and provide support to supervisors.
• Build strong client relationships and encourage repeat business.
• Maintain accurate records and ensure account clean-up and age analysis.
• Compile and present accurate monthly reports.

Qualifications and Experience

• 0 – 2 years of experience in the hospitality industry
• Computer literate (Microsoft Word, Excel, Outlook).
• Fully bilingual in English and Afrikaans.
• Solid geographical knowledge of South Africa.
• Familiarity with basic accounting and debtors’ functions. Own reliable transport and willingness to travel if required.
• Experience using reservation systems (e.g., eRes, Nebula, Opera, Galileo).
• Understanding of the timeshare and exchange ecosystem.
• Basic knowledge of OTA (Online Travel Agency) platforms.
• Must have knowledge of SANparks
   

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Overview

• Finfoot Lake Reserve, a proud member of the Dream Hotels & Resorts group, is seeking a talented and experienced Chef de Partie to join our team. Nestled within the Greater Pilanesberg area, Finfoot Lake Reserve offers a diverse range of activities and exceptional service to our guests. We are committed to our vision of creating extraordinary travel experiences and making a positive impact on the local community.

Responsibilities

• Station Management:  Oversee a specific station in the kitchen, such as the grill, sauté, pantry, pastry, or sauces. Manage all aspects of the station, including food preparation, cooking, plating, and presentation.
• Food Preparation:  Prepare and cook dishes according to established recipes, standards, and quality guidelines. Ensure all dishes leaving the station meet the required quality and presentation standards.
• Team Coordination:  Work closely with the kitchen team to coordinate the preparation and cooking of dishes during service times. Communicate effectively with team members to ensure a smooth workflow and timely delivery of orders.
• Training and Supervision:  Train and supervise junior kitchen staff assigned to the station. Provide guidance, instruction, and support to ensure effective performance.
• Quality Control:  Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks on ingredients, dishes, and final plating.
• Inventory Management:  Monitor and manage inventory levels for ingredients, supplies, and equipment specific to the station. Place orders, rotate stock, and minimise food wastage.
• Adherence to Food Safety Standards:  Ensure compliance with food safety and sanitation standards. Follow proper hygiene practises, food handling procedures, and kitchen safety protocols.
• Menu Development: Contribute to menu development by suggesting new dishes, creating specials, or refining existing recipes within the station's scope.
• Problem Solving:  Think quickly on your feet and resolve any issues or challenges that arise during service, such as managing unexpected rushes, adjusting recipes, or addressing kitchen equipment malfunctions.

Qualifications

• Culinary Education:  Degree or certification in culinary arts.
• Health and Safety Certification:  Knowledge of food safety regulations and sanitation standards - Advantage
• Creativity:  Demonstrated creativity in menu development and staying updated on culinary trends.
• Communication Skills:  Effective communication with kitchen staff, suppliers, and customers.
• Business Acumen:  Basic understanding of budgeting, cost control, and inventory management.
• Flexibility:  Ability to adapt to changing circumstances and unexpected challenges.
• Professional Certifications:  Additional certifications from culinary organisations or associations.
• Proven Track Record:  Successful experience in progressively responsible culinary roles.