Job Openings at Tych Business Solutions

RESPONSIBILITIES:

• Design, build, and optimize data pipelines and architectures using Microsoft Azure technologies to support analytics, machine learning, and data-driven decision-making.
• Collaborate with data scientists, BI specialists, data analysts, and ICT application teams to deliver high-performance, scalable data solutions.
• Implement and manage ETL/ELT workflows in Azure Data Factory, Synapse Analytics, Databricks, and related tools.
• Develop and maintain data lakes and data warehouses to support enterprise reporting and analytics.
• Ensure data quality, security, and governance by implementing validation, monitoring, and access control frameworks.
• Maintain documentation and ensure adherence to data architecture standards and compliance requirements (e.g., POPIA, GDPR).
• Support automation and DevOps practices, including version control, CI/CD pipelines, and infrastructure-as-code.
• Provide technical input in budget planning, tool procurement, and cost optimization of cloud infrastructure.
• Participate in data-related forums, project committees, and ICT governance initiatives to promote collaboration and innovation.
• Stay abreast of advancements in cloud data engineering, share knowledge with the team, and lead the implementation of best practices.

REQUIREMENTS:

• Diploma/Degree (NQF Level 6) in Computer Science, Information Management Systems, or Data Science (Essential).
• 3 years managerial level and 5+ years experience in data engineering or a similar role (Essential).
• Strong expertise in Microsoft Azure, including:
• Azure Data Factory
• Azure Synapse Analytics
• Azure Databricks
• Azure Data Lake Storage (Gen2)
• Proficiency in SQL, data modeling, and data warehousing concepts.
• Hands-on experience with Python and/or R, including data processing (e.g., Pandas, PySpark).

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Main Responsibilities:

• Support the Sous Chef and Head Chef in ensuring the smooth and efficient operation of all kitchen areas.
• Assist with mise-en-place preparation, including cutting meat and fish, cooking, and arranging food as instructed by the Senior Sous – or Head Chef.
• Oversee the workflow of junior kitchen staff and apprentices to ensure smooth food service during busy periods.
• Monitor food quality and presentation, ensuring consistency with the standards set by the Head Chef, and correcting any issues as needed.
• Assist in preparing food requisitions and coordinate inter-kitchen transfers.
• Follow and enforce FIFO (First-In-First-Out) procedures for food storage and rotation to ensure freshness and minimize waste.
• Provide guidance and support to junior team members, ensuring they are properly trained on equipment, techniques, and kitchen procedures.
• Lead by example, always demonstrating professionalism and best practices in the kitchen.
• Assist in managing kitchen stock by participating in monthly inventory counts, ensuring accuracy and proper documentation.
• Oversee store requisitions and work with the Senior Sous Chef to manage kitchen resources efficiently, minimizing costs wherever possible.
• Report any malfunctioning equipment to the Senior Sous – or Head Chef and assist in coordinating repairs.
• Maintain kitchen areas in a clean and safe condition, reporting any maintenance or repair needs immediately.
• Adhere to company policies, health and safety regulations, and hotel guidelines at all times.
• Ensure that all employees follow proper hygiene and safety procedures.

Experience and Skills:

• Previous experience in a supervisory role within a restaurant, or similar environment is required.
• Excellent knowledge of food and beverage service standards
• Preference will be given to candidates from Franschhoek and neighboring areas

Inherent Requirements:

• Matric Certificate
• A relevant culinary qualification would be an advantage
• Culinary expertise
• Inventory Management
• Ability to work under pressure
• Leadership and team management skills
• Problem solving abilitie

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Main Responsibilities:

• Assist housekeeping through supplying rooms with clean linen, towels, supplies and collect dirty laundry and deliver other relevant items
• Perform deep cleaning tasks, such as carpet cleaning, window washing, mattrass cleaning, high dusting and furniture and curtain rail polishing.
• Assist with setting up guest rooms with special amenities or decorations for special occasions.
• Ensure mini bars are correctly stocked and recorded.
• In room bar trolleys to be set-up correctly as per menu list with the accompanying serving gear i.e. corkscrew, coasters etc.
• Assist with transporting of housekeepers to various areas via golf carts (Leeu Estates only)
• Perform rotational cleaning duties (including all public areas) and ensure that all furnishes, facilities and equipment are in good repair
• Assist with moving furniture where required and additional duties such as Porter
• Assist with the dispatch and receiving of outsourced laundry and all functions related to this
• Adhere to and maintain Health and Safety standards

Experience and Skills:

• Minimum of 2 years of experience in a luxury hotel or similar
• Knowledge of cleaning products, techniques and methods
• Be able to communicate and understand well
• Keen eye for attention to detail
• Maintain a high level of hygiene and cleanliness at all times
• Personal and professional integrity

Inherent Requirements:

• Matric Certificate
• Good communication skills in English
• High level of physical endurance
• Valid driver’s license
• Ensure guest satisfaction by performing such duties as attending to their request and enquiries courteously and efficiently
• Ability to work shifts including night shift
• Preference will be given to candidates from Franschhoek and neighbouring areas

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Main Responsibilities:

• Oversees, coordinates and directs the service, operations, logistics and activities of the Front Office and other operational departments during their allocated night shift.
• Responds to the requests that are presented by guests during the night operating hours and works closely with the relevant department night team to assist the department managers to ensure a coordinated effortbetween the different teams.
• Ensures that the Night Audit and reporting is accurately completed and all departments are balanced and that department “End-of-Day” procedures are correctly run.
• Ensuring that all guests’ special requests, requirements are met by all departments and communicated clearly.
• Upselling of other Leeu Collection facilities and services including our affiliates.
• Adhere to and maintain Health and Safety standards

Experience and Skills:

• Experience in a 5 star luxury hotel environment
• Excellent knowledge of Franschhoek area and surrounds
• Excellent interpersonal skills to be able to interact with all guests
• Excellent communication skills in English, both written and verbal
• Excellent knowledge of food and beverage, general knowledge about news and current affairs
• Excellent track record in housekeeping, food and beverage, as well as butler duties
• Ability to be always courteous, calm under pressure and putting guests first
• Computer literate in Microsoft office and Protel.

Requirements:

• Degree or diploma in Hospitality.
• At least 2 years of experience in a similar role within Hospitality.
• Valid driver’s license
• Ability to work shifts and be flexible in other departments
• Exceptional attention to detail
• Ability to anticipate guests needs and exceed guests’ expectations
• Enthusiastic and passionate about guests, their needs and preferences
• Preference will be given to candidates from Franschhoek and neighbouring areas

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Main Responsibilities:

• Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.
• Report any complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager.
• Maintain all internal communication with other departments.
• Ensure menus are seasonal, fresh, and organic as per Leeu Collection vision/standards.
• Review menus and dishes with the Group Operations Manager, Hotel Manager & Horticulturist seasonally and adhere to deadlines for releasing new seasonal menus.
• Design menus for picnics, braais, conferences and Chef’s experience meals in cottages to enhance guest experiences.
• Ensure that the night audit menu prep and training is meticulously done and identify training needs where required.
• Conduct weekly meetings with the Hotel Manager for planning and feedback.
• Conduct daily meetings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and replacements.
• Lead, train, and develop a skilled and motivated kitchen team.
• Conduct regular performance reviews, provide constructive feedback, and support staff development.
• Ensure adherence to recipes, portion controls, and presentation standards.
• Manage staff scheduling and ensure adequate coverage during service hours.
• Interview all prospective kitchen service staff and liaise with Human Resources.
• Ensure the department is adequately staffed, being responsible for duty rosters and delegating staff duties, including coverage for holidays, sickness, and absenteeism.
• Handle disciplinary issues and grievances in conjunction with Human Resources.
• Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.
• Control waste and portion sizes to maximize efficiency and profitability.
• Maintain a regular check on stock and provide training on stock-taking and ordering procedures.
• Ensure all kitchen staff follow hygiene and food safety protocols as per HACCP and local health regulations.

Experience and Skills:

• Proven experience as Head Chef in a 5-star Hotel or fine dining restaurant.
• Excellent knowledge of food and beverage service standards.
• Strong knowledge of kitchen management, food costing and inventory control.
• Proficiency in MS Office and POS software
• Ability to confidently operate within a fast-paced environment
• Leadership and team management skills

Inherent Requirements:

• A relevant culinary qualification
• Preference will be given to candidates from Franschhoek and neighbouring areas

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Main Responsibilities:

• Welcoming and Greeting: Welcome and greet guests using the appropriate levels of discretion, always using the correct forms of address.
• Check-In and Check-Out: Assist with guest check-in and check-out processes, including offering valet service.
• Room Introduction: Offer to unpack and settle guests into their rooms or suites, explaining all services and facilities in detail.
• Assist with itinerary planning or booking of restaurants and activities.
• Provide personalised services with a sense of urgency, priority, and dedication, ensuring a positive and memorable experience for each guest.
• Develop and maintain detailed records of guests’ preferences, including any allergies, likes, and dislikes, ensuring this information is communicated accurately to the relevant departments for both current and future visits, without compromising privacy.
• Communicate accurately and promptly with other departments to expedite the delivery of requested products and services and follow up on all guest requests.

Experience and Skills:

• Proficiency in using restaurant POS systems.
• Matric
• Where required the Butler should assist with transfers & excursions for guests as a private guided host both on and off property.
• Housekeeping: Pre-, post and during the guest stay be involved with the daily cleaning & turndown services.
• Support other departments to help them deliver their services effectively and efficiently.
• Notice and communicate opportunities to further improve quality standards in the service provided.
• Be able to process all guest charges on various platforms from Restaurant POS to Protel.
• Previous experience as a Butler, Concierge, or in a luxury hotel environment is essential.
• Excellent knowledge of food and beverage service standards.
• Excellent knowledge of Franschhoek area and surrounds
• Technical proficiency in operating various in-room technologies
• Excellent interpersonal skills to be able to interact with all guests
• Excellent communication skills in English, both written and verbal
• Excellent knowledge of food and beverage
• Exceptional attention to detail
• Ability to be always courteous, calm under pressure and putting guests first

Inherent Requirements:

• Food and / Wine certificate course would be beneficial
• Ability to work shifts and be flexible in other departments
• Preference will be given to candidates from Franschhoek and neighbouring areas

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RESPONSIBILITIES:

Budgeting & Cost Control

• Prepare and manage project budgets from contractor quotations and site inputs
• Submit budgets for approval and maintain full cost control across projects
• Manage variations, cost reporting, value engineering, and budget close-outs
• Monitor financial risks and ensure alignment with approved project scope

Procurement & Order Management

• Oversee purchase orders for contractors and suppliers
• Ensure alignment between orders, quotations, and approved budgets
• Maintain accurate tracking of all procurement activity and follow-ups

Extras & Variations

• Manage costing, approval, and tracking of all project extras
• Liaise with Village Managers, Architects, and contractors for approvals and implementation
• Ensure accurate documentation and financial control of all variations

Payments & Financial Administration

• Oversee contractor payment packs (fortnightly and month-end)
• Ensure payment claims are aligned with approved orders, completed work, and supporting documentation
• Ensure compliance with COC requirements prior to final payment release
• Resolve payment queries and ensure accurate, timely processing

Project Planning & Delivery Support

• Support project programming, cashflow forecasting, and progress tracking
• Monitor risks, long-lead items, and escalation points
• Contribute to successful delivery of projects within time and budget

Feasibility & Reporting

• Assist with feasibility studies for new developments
• Provide financial input on project viability and forecasting
• Report on project performance and key commercial outcomes

REQUIREMENTS:

Qualifications

• Bachelor’s Degree in Quantity Surveying (NQF Level 7)

Experience

• 5+ years’ experience in Quantity Surveying within construction, renovations, or residential development environments
• Strong experience managing multiple projects simultaneously
• Proven track record in cost control, budgeting, and project financial management

Skills & Knowledge

• Strong numerical and financial ability with excellent attention to detail
• Strong understanding of construction processes and project delivery
• Excellent organisational and time management skills
• Ability to work under pressure in a fast-paced environment
• Strong communication and stakeholder management skills
• Self-motivated, disciplined, and proactive approach
• Computer literate (Google Workspace; Xero and construction systems advantageous)

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Key Performance Areas

• Coordinate the correct receipt, storage, handling, and dispatch of finished goods to ensure product integrity and availability.
• Ensure consistent application of FIFO stock management principles across all finished goods inventory.
• Monitor inventory accuracy by verifying that physical stock balances align with the ERP system at all times.
• Supervise the security, safeguarding, and controlled movement of goods within the Finished Goods Store.
• Oversee daily picking, packing, staging, and dispatch activities to meet customer and operational requirements.
• Prepare, maintain, and communicate shipment status reports, including the tracking and follow-up of back orders.
• Liaise with forwarding agents to confirm vessel stack dates, booking requirements, and shipment progress.
• Monitor outstanding stock daily and escalate delays, shortages, or discrepancies as required.
• Coordinate warehouse stock takes, including data capturing, reconciliation, and perpetual inventory counts.
• Maintain high housekeeping standards in the warehouse and ensure documentation and filing are accurate, current, and accessible.
• Obtain delivery and freight quotations as required to support cost-effective logistics decisions.
• Book export shipments with forwarding agents and ensure all export requirements are completed timeously.
• Assist with sample packing, preparation, and delivery arrangements when required.
• Ensure compliance with ISO standards, internal procedures, work instructions, and applicable operational controls.
• Promote and adhere to health, safety, and environmental requirements within the warehouse and logistics function.
• Maintain accurate export documentation, records, and filing systems in line with audit and compliance requirements.
• Coordinate customer returns efficiently, ensuring proper documentation, communication, and resolution of returned goods.
• Support management with ad hoc tasks, operational requests, and continuous improvement initiatives as required.

Skills, Knowledge, and Experience Requirements

• Minimum of 2 years’ experience in a warehouse environment in a supervisory capacity.
• Previous experience in a logistics, warehouse, transport, dispatch, or distribution environment.
• Computer literacy, including Microsoft Office and logistics, warehouse, transport, or ERP systems.
• Knowledge of stock control, dispatch processes, route planning, documentation, and safety requirements.
• In-depth knowledge and practical experience in the export of products from South Africa to international markets, including coordination of logistics processes, export documentation, compliance requirements, and shipment tracking.
• Strong planning, organising, and coordination skills.
• Effective communication and interpersonal skills.
• Good leadership and people management ability.
• Strong attention to detail and commitment to accuracy.
• Problem-solving and decision-making abilities under pressure.
• Customer service orientation.

Educational Qualifications and Personal Attributes

• Matric / Grade 12 or equivalent qualification.
• A relevant qualification in Logistics, Supply Chain Management, Transport, Warehousing, or Operations will be advantageous.

Personal Attributes

• Reliable and accountable.
• Calm under pressure.
• Firm but fair when managing people.
• Proactive and solution-focused.
• Ethical and safety-conscious.
• Flexible and able to adapt to changing operational demands.

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Minimum Experience and Qualification Required:

• Grade 12
• 2 years food and beverage experience event coordination experience in a high end environment
• Computer literate with working knowledge of Microsoft Office Outlook, Opera, Micros, Word and Excel
• Highly presentable
• Excellent command of the English language with solid verbal and https://www.tych.co.za/job/banqueting-coord…own-western-cape/written communication skills
• Able to work flexible hours including weekends and public holidays

Advantageous Experience and Qualification Desired:

• Hospitality Diploma
• Restaurant hosting or floor management experience

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QUALIFICATIONS:

(Essential unless otherwise indicated)

• B.Tech / B.Degree (NQF Level 7) in Mining Engineering / Engineering /Metallurgy / Geology or professional equivalent qualifications
• Post Graduate qualifications – MBA, MBL or ARM Senior Management /Leadership equivalent qualification will be advantageous
• Mine Manager’s Certificate of Competency (MMCC) and/or GCC (recommended)

EXPERIENCE:
(Essential unless otherwise indicated)

• Minimum 15 years’ mining industry experience
• Minimum 5 years’ experience in a senior management role
• Extensive open pit mining experience within a large-scale mining environment
• Proven experience leading multidisciplinary operational teams
• Demonstrated experience in strategy execution, business optimisation and operational performance management
• Experience managing significant operational, capital and labour budgets
• Proven stakeholder engagement experience with organised labour communities, regulators and industry bodies
• Medically fit – Meet required medical fitness standards
• Driver’s license – Valid Code EB
• Legal appointment in terms of MHSA req