Job Openings at Belmond Mount Nelson Hotel

Primary Responsibilities Include:

• Ensure accurate and detailed capturing of reservations. 
• Provide support to guests who need to amend or cancel a reservation. 
• Stay updated on Belmond Safaris’ offerings, packages, and specials to assist with guest inquiries and third-party bookings. 
• Assist with booking charter flights and other guest experiences, including scenic helicopter trips. 
• Maintain knowledge of all room types and availability to optimize bookings. 
• Ensure all reservation modifications are immediately and accurately updated in the Property Management System (PMS). 
• Handle reservation correspondence efficiently, ensuring all necessary documentation is complete before guest arrival.This includes confirming guest details, special requests, payment status, transfer arrangements, and any additional services booked. Ensure all relevant departments are informed of guest preferences and requirements to facilitate a seamless arrival experience. 
• Monitor and update the Trace Report daily, ensuring all Follow Ups are addressed promptly. Assist the reservations team by tracking pending actions, coordinating with relevant departments, and stepping in to action tasks when necessary to maintain seamless reservation management. 
• Inform the Reservations Manager of any complaints, issues, or concerns related to reservations, guests, or agents. 
• Assist in maintaining an efficient administration system within the department. 
• Assist with office management tasks, including coordinating water, coffee, and equipment requirements. 
• Oversee Workday processing related to office needs and procurement. 
• Manage the loading of suppliers on Workday and oversee all processes involved in purchase orders. 
• Assist with payroll administration, ensuring accuracy and timely processing. 
• Pull and review daily and weekly reports and submit monthly reports to the finance team. 
• Daily review and monitor the hotel ledger to track, assist and manage outstanding accounts.
• Coordinate guest gifting with the Journeys in Africa Team, and for VVIP guests ensuring a seamless and personalized experience. 
• Assist with any other related duties as required by management.

Requirements

What You Bring:

• 1-3 Years’ experience in similar role – preferred.
• Experience in tour operating/safari sector- beneficial.
• Knowledge of office management systems and procedures.
• Proficiency in MS Office (MS Excel and MS PowerPoint, in particular).
• Strong organizational skills with the ability to multi-task.
• Knowledge of basic bookkeeping principles.
• High degree of computer literacy.

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Primary Responsibilities Include:

• Assisting the Sous Chef in creating menu items, recipes, developing dishes and costings.
• Maintain good knowledge of cooking methods, styles and alternatives. 
• Produce all necessary food for all food service operations as required and as instructed by the senior Chef.
• Ensure that allocated section is always kept clean, and all prep is completed.
• Run the shift independently and supervise staff to prescribed SOP and maintain discipline in the kitchen.
• Order, rotate and take stock of inventory.
• Pro-active ordering, maintaining minimum par levels of food for your section of the kitchen.
• Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
• Ensure correct stock rotation procedures are followed.
• Judging quality of raw material & providing quality finished product.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Ensure that the quality & quantity standards are adhered to in the section.
• Supervise and guide junior staff as required in accordance to set standards
• Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Maintain full awareness of all menu items, their recipes, methods of production and presentation standards.
• Deputise in the absence of senior chefs.
• Maintain and implement preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of any malfunctioning.
• Ensure effective communication between staff.
• Responsible for hygiene, safety and correct use of equipment and utensils.
• Periodically check the expiry dates and proper storage of food items in the section.
• Guide and train subordinates daily to ensure high motivation and efficient working environment.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.
• Monitoring portion and waste control to maintain profit margins.
• Ensure that all potential hazards are reported immediately and rectified.
• Be able to make recommendations for alternatives, understand and action all required dietaries and allergens as requested.
• Perform other administrative tasks as will be communicated by superiors.
• Resolve possible disputes within the kitchen and report any unresolved.

Requirements

What You Bring:

• 3-5 years’ relevant kitchen experience in a supervisory role.
• Computer literate in MS Excel, MS Word and Gmail.
• Good communication skills.
• Good knowledge of hygiene & safety standards.
• Ability to work with little supervision.