Job Openings at Belmond Mount Nelson Hotel

Primary Responsibilities Include:

• Deliver food orders from the kitchen to guest’s tables rapidly and accurately.
• Support and collaborate with both Kitchen staff and the waitering staff.
• Ensure food is served in accordance with safety and departmental standards (e.g. proper temperature, presentation etc).
• Answer guests’ questions about ingredients and menu items.
• Providing exceptional and personalized service.
• Assist with other duties as and when required.

Requirements

What You Bring:

• Experience providing exceptional customer service, handling food and beverages, and working a fast-paced environment.
• Friendly and attentive demeanor; ability to answer questions, provide recommendations, and ensure a positive dining experience for guests.
• Strong communications skills to interact with guests, take orders accurately and communication with the kitchen and other staff members.

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Primary Responsibilities Include

• Provide exceptional experiences for guests throughout their stay
• Act as a ‘One Point Contact’ for the guests and constantly interact with guests in order to gain feedback.
• Monitor daily bookings and ensure assigned rooms are prepared and checked prior to check-in
• Coordinate and manage communication between guests and the team and follow up to ensure we resolve guest concerns.
• Inform guests of our Hotel services, including facilities and dining options.
• Promote all Hotel amenities, conveniences and programs offered.
• Liaise with Housekeeping and Food & Beverage teams to enhance the guest experience.

Requirements

• Diploma / Degree from a reputable institution.
• Minimum of 3-4 years’ experience in a similar role in luxury hospitality sector.
• Proven work experience at a mid to senior level in hospitality management.
• Proficiency in English; knowledge of other languages is a plus
• Strong sense of responsibility and a professional presentation.

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Job Description

As a Pool Manager at Mount Nelson, a Belmond Hotel, you will uphold the highest standards of service, ensuring that every guest has an exceptional and memorable experience at the Pool. If you’re looking to develop your skills and be part of the future of luxury, this is your moment!

• Ensuring the highest standards of hospitality and comfort is provided to our guests throughout all phases of food & beverage service, in accordance with Belmond values and Mount Nelson Hotel standards.
• Oversees the smooth day-to-day operations of the outlet.
• To oversee and control staff rostering, permanent and contract, to ensure adequate coverage according to the business levels.
• To participate in monthly stock-takes as and when required.
• In liaison with the Food & Beverage Manager, to ensure that the food and beverage costs are maintained.
• Run all necessary training on service, food, beverages, standard practices etc. for the team and ensure that duties are carried out in accordance with LQA & Forbes standards.

Requirements

• Knowledge of menu planning, food quality standards, wine and beverage service, food safety and sanitation, and industry trends.
• Demonstrated leadership and management skills; ability to effectively lead and motivate team.
• Strong problem-solving skills; ability to make decisions quickly, adapt to changing circumstances, and find effective solutions to issues that may arise.
• 3-5 years F&B management experience in a luxury hotel environment.

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Job Description

As a Sous Chef at Mount Nelson, a Belmond Hotel, you are part of a team that brings culinary visions to life through immersive, unique, and hand-crafted gastronomic experiences. In this role, you will work alongside your team of skilled colleagues to prepare the highest quality food from recipes.

• To work alongside the Executive Chef to manage daily kitchen activities, including overseeing staff, assisting with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
• Assist with the planning of menus and costing, and the effective implementation thereof.
• Run the shift independently and supervise staff to prescribed SOP and maintain discipline in the kitchen.
• Ensure that the quality, quantity and presentation standards are adhered to in all sections 
• Prepare and supervise required mise en place that is required for a smooth kitchen operation and ensures that the section is set prior to service.
• Provide guidance and supervision to all junior kitchen staff members.

Requirements

• Graduate from a Chefs School/Hotel Management Institute or food Production Course
• 5 years’ experience in a supervisory or management capacity.
• Inventory management experience
• Strong A La carte experience, fine dining, breakfast, and casual dining
• Good knowledge of different cooking styles.