Hot Jobs at Dream Hotels & Resorts

Job Overview:

• The Restaurant Manager at Dream Hotels & Resorts is responsible for overseeing the daily operations of the restaurant and bar at Le-Franschhoek Hotel & Spa. As a key member of our team, you will ensure exceptional service standards in line with our 5-star expectations. We are looking for a dynamic individual with a passion for hospitality, a refined understanding of wines, and a strong knowledge of whiskeys to elevate the guest experience and lead the team with professionalism and flair.

Key Responsibilities:

• Manage and coordinate all restaurant and bar operations, ensuring seamless guest service at all times.
• Maintain and uphold the highest service and hospitality standards in line with the property’s 5-star positioning.
• Lead, train, and motivate the restaurant and bar team to deliver exceptional service consistently.
• Curate and manage the wine list and whiskey offerings, ensuring relevance, quality, and profitability.
• Provide expert guidance and recommendations to guests on wine and whiskey pairings.
• Ensure compliance with health and safety regulations, liquor licencing laws, and hygiene standards.
• Oversee inventory management, cost control, and supplier relationships for bar and restaurant stock.
• Address and resolve guest concerns and feedback promptly and professionally.
• Coordinate with kitchen, events, and front office teams to ensure alignment and smooth service delivery.
• Contribute to menu planning and beverage promotions in collaboration with the Executive Chef.
• Prepare and present regular operational and financial reports to the General Manager.

Key Duties:

• Oversee the daily operations of the hotel's fine dining outlets and bars.
• Ensure world-class service standards and exceptional guest experiences.
• Recruit, train, and lead a professional, well-groomed service team.
• Collaborate with the Executive Chef to maintain high-quality food and beverage offerings.
• Manage inventory, procurement, and supplier relationships for premium products.
• Monitor financial performance, control costs, and achieve revenue targets.
• Enforce strict health, safety, and hygiene protocols in line with luxury standards.
• Handle VIP guests and resolve complaints with discretion and professionalism.
• Plan and oversee special events, private dining, and seasonal promotions.
• Align restaurant operations with the hotel’s brand, values, and guest expectations.

Theoretical Knowledge:

• Matric (Grade 12) is essential; a hospitality or F&B management qualification is advantageous.
• Minimum 3 years’ experience in a restaurant or food & beverage management role within a 5-star hotel or luxury boutique setting.
• Proven bar management experience with strong whiskey knowledge and a deep appreciation of wines.
• Excellent interpersonal and communication skills with a strong customer orientation.
• Ability to lead and inspire a team while maintaining a hands-on and service-focused approach.
• Strong financial acumen, particularly in relation to stock control and cost of sales.

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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.
   

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Job Overview:

• The Dream Ambassador is the key point of contact between DHR and Finfoot Lake Reserve Lodge and their clients.  To drive localised business for the lodge in alignment with the group brand strategy, by building relationships, identifying opportunities, and converting leads into bookings, without duplicating or conflicting with accounts handled by the group’s national and international sales teams.  This includes answering queries, offering advice, providing solutions, full account management (agreed-upon client list and within prescribed area), scheduling sales calls, demonstrating and presenting products with the key mandate of revenue generation for Finfoot Lake Reserve and Dream Hotels & Resorts properties, however, more specific to Finfoot Lake Reserve, as the prime objective in revenue generation. 

Theoretical Knowledge:

Education

• Grade 12
• Relevant diploma or Certificate in the Industry or Sales field would be beneficial 

Knowledge and Experience

• Minimum 5-year industry related sales and key account management experience
• Experience in the luxury lodge market beneficial

Location

• Individual must live in the Rustenburg area and be familiar with its environment, community, which are the key players and big businesses within their community.

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• Objective: Seeking an experienced Executive Chef to lead our food and beverage team and ensure the highest standards of culinary excellence at our prestigious lodge. This role requires a creative and efficient leader with a passion for delivering exceptional dining experiences and managing a diverse team.

Key Responsibilities:

• Develop and execute menus for all food outlets in the lodge
• Coordinate and schedule the work of chefs, cooks, and other kitchen employees to ensure efficient and budgeted food preparation
• Approve requisitions for necessary food supplies and products
• Maintain high standards of sanitation, cleanliness, and safety in all kitchen areas at all times
• Implement controls to minimise food and supply waste and theft
• Provide training to kitchen staff on safety, sanitation, and accident prevention principles
• Create standard recipes and techniques for food preparation and presentation to maintain consistency and minimise costs
• Practise portion control for all items served and assist in establishing menu prices
• Prepare budget projections for food, labour, and other costs and monitor financial results

Qualifications, Experience, and Competencies:

• Proven experience in kitchen and food management
• Working knowledge of various computer software programmes, such as MS Office, restaurant management software, and POS systems
• Culinary science or related certificate
• Keep up-to-date with cooking trends and best practises
• Ability to identify and resolve problems efficiently
• Excellent delegation skills for managing multiple tasks
• Strong communication and leadership abilities
• Stay current with food and beverage trends and best practises
• Ability to manage personnel and achieve financial targets
• Guest-oriented and service-minded

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Job Overview:

• The Dream Ambassador is the key point of contact between DHR and Zimbali Lodge and their clients.  To drive localised business for the hotel in alignment with the group brand strategy, by building relationships, identifying opportunities, and converting leads into bookings, without duplicating or conflicting with accounts handled by the group’s national and international sales teams.  This includes answering queries, offering advice, providing solutions, full account management (agreed upon client list and within prescribed area), scheduling sales calls, demonstrating and presenting products with the key mandate of revenue generation for Zimbali Lodge and Dream Hotels & Resorts properties

Theoretical Knowledge:

Education

• Grade 12
• Relevant diploma or Certificate in the Industry or Sales field would be beneficial 

Knowledge and Experience

• Minimum 5-year industry related sales and key account management experience
• Experience in the luxury hotel market beneficial