Job Vacancies at The President Hotel

Minimum Requirements

• Matric Certificate (Grade 12)
• Hotel School Diploma or Hospitality qualification (advantageous)
• Minimum 2 year's recent hotel FIT reservations experience within a 4-star or 5-star leisure hotel
• Strong hands-on working knowledge of OPERA PMS Version 5 essential
• Understanding of BAR (Best Available Rate) and basic yield management principles
• Strong computer literacy, including Microsoft Word, Outlook, and Excel
• Excellent telephone etiquette and written communication skills
• Strong planning, organisational, and time management skills
• High level of accuracy and attention to detail
• Ability to work accurately under pressure
• Positive attitude with excellent teamwork skills
• Professional grooming and presentation
• CV must be fully updated prior to submission

What You'll Be Doing

• Managing all accommodation enquiries received via telephone, email, online booking platforms, travel agents, and referral partners
• Processing, confirming, modifying, and cancelling reservations accurately using OPERA PMS
• Preparing reservation confirmations, quotations, pro-forma invoices, and guest correspondence
• Following up on deposits and ensuring advance payments are received and allocated correctly
• Maintaining accurate reservation records, guest history, company profiles, and VIP information
• Collecting and processing travel agent vouchers while ensuring information corresponds with OPERA PMS
• Preparing next-day arrivals and seven-day advance arrival reports for the Front Office team
• Monitoring cancellations and no-shows while ensuring applicable cancellation and non-arrival fees are processed correctly
• Maximising occupancy and average room rates through the effective application of BAR and yield management principles
• Following all reservations procedures, standards, and departmental policies accurately
• Working closely with Front Office, Sales, Revenue, and other hotel departments to ensure seamless guest experiences
• Supporting The President Hotel's journey toward luxury through exceptional service, accuracy, and operational excellence

Closing date

• 18 Jul 2026 22:59

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​​​​​​Minimum Requirements

• Matric Certificate (Grade 12)
• Professional Cookery qualification or Culinary Diploma (advantageous)
• Minimum 2 years' experience as a Demi Chef de Partie or Commis Chef within a 4-star or 5-star hotel, luxury restaurant, or high-volume hospitality environment
• Sound knowledge of food preparation, cooking techniques, and kitchen operations
• Understanding of HACCP, food safety, and hygiene standards
• Ability to work efficiently under pressure in a busy kitchen environment
• Good organisational skills and attention to detail
• Strong communication and teamwork skills
• Passion for food, quality, and continuous learning
• Ability to work shifts, weekends, and public holidays
• Professional grooming and presentation
• CV must be fully updated prior to submission

What You'll Be Doing

• Preparing and cooking dishes to The President Hotel's quality and presentation standards
• Assisting the Chef de Partie with the daily operation of your assigned kitchen section
• Ensuring mise en place is completed accurately and efficiently before service
• Maintaining exceptional food quality, consistency, and portion control
• Following recipes, preparation methods, and plating standards consistently
• Monitoring stock levels, assisting with stock rotation, and minimising food waste
• Maintaining cleanliness and organisation throughout your kitchen section
• Ensuring compliance with HACCP, food safety, hygiene, and health and safety standards
• Working closely with the wider kitchen brigade to ensure seamless service
• Assisting with the training and support of Commis Chefs where required
• Supporting The President Hotel's journey toward luxury through culinary excellence and attention to detail

Why Join The President Hotel

• Be part of Cape Town's Most Loved Hotel
• Work in a high-volume, professional hotel environment
• Play a key role in our journey toward luxury
• Develop your culinary career alongside experienced chefs
• Be part of a passionate kitchen team committed to excellence
• Competitive salary, company contribution to medical and pension and great team culture

Closing date

• 18 Jul 2026 22:59

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Minimum Requirements

• Matric Certificate (Grade 12)
• Hospitality or Food & Beverage qualification (advantageous)
• Minimum 2 years' experience as a Food & Beverage Supervisor or Restaurant Supervisor, within a 4-star or 5-star hotel, luxury restaurant, or high-volume hospitality environment
• Strong food and beverage knowledge, including wines, cocktails, and restaurant service standards
• Experience using Micros Simphony, Opera PMS, or similar POS systems advantageous
• Strong leadership, communication, and organisational skills
• Excellent guest service and complaint handling skills
• Ability to lead, coach, and motivate a service-driven team
• Ability to work shifts, weekends, and public holidays
• Professional grooming and presentation
• CV must be fully updated prior to submission

What You'll Be Doing

• Supervising the daily Food & Beverage operation to ensure exceptional guest experiences
• Leading, motivating, and supporting the Food & Beverage team throughout each shift
• Delivering warm, professional, and attentive service to every guest
• Monitoring restaurant operations, service flow, and floor standards to ensure smooth and efficient service
• Assisting with staff training, coaching, and performance development
• Handling guest requests, complaints, and service recovery professionally and efficiently
• Supporting Restaurant Managers with daily operations, shift planning, and team supervision
• Monitoring food and beverage quality, presentation, and service standards
• Assisting with stock control, ordering, and minimising wastage
• Ensuring compliance with health, safety, hygiene, and food safety standards
• Working closely with the Kitchen and Front Office teams to deliver seamless guest experiences
• Supporting The President Hotel's journey toward luxury through exceptional hospitality and operational excellence

Why Join The President Hotel

• Be part of Cape Town's Most Loved Hotel
• Work in a high-volume, professional hotel environment
• Play a key role in our journey toward luxury
• Lead a passionate team dedicated to delivering exceptional guest experiences
• Engage with a diverse international hotel guest base
• Competitive salary, company contribution to medical and pension and great team culture

Closing date

• 18 Jul 2026 22:59

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Minimum Requirements

• Formal Culinary qualification from a recognised institution
• Minimum 5 years’ experience within luxury hotels or high-end hospitality environments
• At least 3 years’ experience in a senior Sous Chef or Executive Sous Chef role
• Proven experience managing large kitchen brigades within busy multi-outlet operations
• Strong understanding of hot kitchen, banqueting, buffet and à la carte operations
• Excellent leadership, communication and people management skills
• Strong understanding of food cost, stock control and kitchen financial management
• Sound knowledge of hygiene, HACCP and food safety standards
• Ability to work effectively under pressure within a demanding operational environment
• South African ID or valid work permit

Key Responsibilities

• Support the Executive Chef in overseeing all kitchen operations across the hotel
• Lead, mentor and develop the culinary brigade to maintain exceptional standards
• Ensure consistency, quality and presentation across all food offerings
• Oversee daily production, preparation and service across all outlets
• Assist with menu development, recipe standardisation and seasonal offerings
• Monitor food quality, portion control and kitchen operational efficiency
• Manage staffing, scheduling and kitchen productivity
• Ensure strict compliance with hygiene, sanitation and food safety standards
• Oversee stock control, ordering, food costing and wastage management
• Support banqueting and conferencing operations to ensure seamless execution
• Conduct regular training and coaching sessions within the culinary team
• Work closely with Food & Beverage and front-of-house teams to enhance the guest experience
• Maintain high standards of cleanliness, organisation and kitchen discipline at all times

Key Skills

• Strong operational and culinary leadership
• Excellent people management and team development ability
• Strong organisational and kitchen coordination skills
• High attention to detail and consistency
• Ability to perform calmly and decisively under pressure
• Excellent communication and collaboration skills
• Strong understanding of luxury hospitality standards
• Passion for culinary excellence and guest satisfaction

Closing date

• 18 Jul 2026 22:59

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• We are seeking a hands-on and technically skilled Hotel Maintenance Workshop Technician to support the upkeep, repair and reliability of hotel equipment, furniture and facilities.
• This role is ideal for someone who enjoys working with their hands, solving problems and delivering quality workmanship in a fast-paced hotel environment.
• If you take pride in precision, understand the importance of hotel maintenance in a luxury environment, and enjoy being part of a team that keeps hotel operations running smoothly, this is your opportunity.

Minimum Requirements

• Matric/Grade 12
• Technical or trade qualification in Mechanical, Electrical or Workshop Engineering (advantageous)
• Minimum 2 to 3 years’ experience in a workshop or maintenance role
• Experience within a hotel, hospital, industrial or commercial environment preferred
• Proven experience in workshop maintenance, repair or fabrication
• Strong knowledge of workshop tools, machinery and safety procedures
• Good problem-solving and technical skills
• Ability to work independently and meet deadlines
• Strong teamwork and communication skills
• CV must be fully updated prior to submission

What You’ll Be Doing

• Performing preventative and corrective maintenance on hotel equipment and assets
• Repairing, refurbishing and fabricating components within the workshop
• Assisting with on-site hotel repairs and maintenance tasks when required
• Ensuring all maintenance work is completed to a high standard of quality and durability
• Operating and maintaining workshop tools and machinery safely and efficiently
• Inspecting and testing completed work to ensure reliability and performance
• Maintaining a clean, organised and fully functional hotel workshop environment
• Collaborating with the Hotel Engineering and Maintenance team to support hotel operations
• Assisting with urgent repairs and breakdowns across guest and back-of-house hotel areas
• Ensuring minimal disruption to hotel guests while carrying out maintenance work
• Monitoring workshop tools, materials and inventory levels
• Reporting shortages, defects or equipment issues to the Maintenance Manager
• Ensuring proper handling and storage of tools and equipment
• Following all health and safety procedures, including PPE requirements
• Ensuring compliance with hotel operational and safety standards at all times
• Maintaining a disciplined and safety-conscious approach to all tasks

Key Skills & Attributes

• Strong technical and hands-on maintenance ability
• Pride in quality workmanship and attention to detail
• Good understanding of maintenance, repair and fabrication processes
• Ability to work independently and solve problems efficiently
• Safety-conscious with strong understanding of procedures and standards
• Reliable team player who supports overall hotel operations

Closing date

• 11 Jul 2026 12:20

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• At The President Hotel, our pastry kitchen plays an essential role in creating memorable hotel dining experiences. As we continue our journey toward luxury, we are looking for a Hotel Head Pastry Chef who can combine creativity, technical excellence and strong kitchen leadership to deliver world-class desserts, pastries and confectionery.
• This role is ideal for a passionate pastry professional who thrives in a fast-paced luxury hotel environment, enjoys mentoring teams, and takes pride in delivering exceptional quality and consistency in every creation.

Minimum Requirements

• Formal pastry or culinary qualification
• Minimum 5 years’ experience in luxury hotels or fine dining environments
• At least 3 years in a senior or Sous/Head Pastry Chef leadership role within a hotel or luxury hospitality environment
• Proven expertise in classic and contemporary pastry techniques, chocolate, sugar artistry and plated desserts
• Strong leadership and pastry kitchen team management experience
• Excellent organisational, planning and operational skills
• Strong knowledge of hygiene, food safety and hotel kitchen compliance standards
• South African ID or valid work permit
• CV must be fully updated prior to submission

What You’ll Be Doing

• Leading, mentoring and inspiring the hotel pastry brigade while maintaining high culinary standards
• Designing and refining dessert menus, pastries, plated desserts and specialty items
• Ensuring all hotel pastry offerings meet exceptional standards in quality, consistency and presentation
• Managing daily operations of the hotel pastry kitchen, including production planning and service readiness
• Conducting regular tastings, inspections and quality control checks
• Overseeing procurement, stock control and storage to ensure freshness and cost efficiency
• Coordinating pastry production for hotel restaurants, banqueting, room service and events
• Enforcing strict hygiene, sanitation and food safety standards in line with HACCP and hotel protocols
• Maintaining an organised, clean and inspection-ready hotel pastry kitchen
• Working closely with the Executive Chef, hotel F&B team and front-of-house teams to enhance the overall dining experience
• Training, guiding and developing hotel pastry team members
• Staying up to date with international pastry trends and innovations while maintaining the hotel’s luxury standards

Key Skills & Attributes

• Exceptional technical pastry skill and creativity
• Strong leadership and team development ability
• Uncompromising attention to detail and consistency
• Excellent organisational and operational control
• Ability to perform calmly and effectively under pressure
• Strong communication and collaboration skills
• Passion for innovation balanced with respect for tradition

Closing date

• 11 Jul 2026 12:20

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• As we continue our journey toward luxury, we are looking for a detail-oriented and reliable Hotel Stock Controller (based in the stores focusing on food and beverage) who takes pride in accuracy, organisation, and maintaining exceptional standards.
• If you thrive in a fast-paced hotel environment, enjoy working across multiple departments, and understand that every delivery, stock item, and compliance check contributes to the bigger picture, this role is for you.

Minimum Requirements

• Matric Certificate (Grade 12)
• Minimum 2 years' experience within a hospitality stores, warehouse, receiving, procurement, or food service logistics environment
• Previous hotel stores experience highly advantageous
• HACCP knowledge and exposure highly advantageous
• Strong understanding of FIFO, stock rotation, inventory control, and stock management principles
• Experience working with stock control systems and electronic record keeping
• Good computer literacy and numerical accuracy
• Strong organisational skills and attention to detail
• Physically fit and able to safely lift and move stock
• Excellent communication and teamwork skills
• Honest, reliable, and able to maintain confidentiality
• Ability to work efficiently under pressure in a busy hotel environment
• Professional presentation
• CV must be fully updated prior to submission

What You'll Be Doing

• Receiving, inspecting, and verifying all incoming deliveries against purchase orders and delivery notes
• Reporting discrepancies, shortages, damages, and quality concerns
• Issuing stock efficiently to all hotel departments
• Maintaining stock levels and ensuring stock availability
• Completing daily cycle counts, monthly stock counts, and full stock takes
• Monitoring expiry dates, slow-moving stock, and obsolete items
• Completing electronic transfer documentation and maintaining accurate stock records
• Conducting temperature checks and maintaining HACCP records
• Ensuring FIFO stock rotation principles are always followed
• Maintaining cleanliness, organisation, and hygiene standards throughout all storage areas
• Maintaining Health and Safety compliance for food handling and storage
• Conducting routine inspections and supporting pest control processes
• Supporting internal and external audits
• Working closely with Procurement, Kitchen, Food & Beverage, Housekeeping, and Maintenance teams to ensure smooth hotel operations

Closing date

• 11 Jul 2026 

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• We are looking for a confident, skilled and quality driven Pastry Chef with strong hotel pastry experience, advanced technical abilities and the discipline required for a high volume luxury kitchen.
• You will play a key role in crafting memorable dessert experiences across multiple outlets, ensuring every guest encounter feels refined and exceptional.

What We Are Looking For

• Grade 12
• Culinary diploma or equivalent professional qualification
• Minimum 3 years pastry experience, including 1 to 2 years at Chef de Partie level
• Hotel pastry experience essential
• Strong technical competency in advanced pastry, plated desserts, chocolate work, garnishes and baking
• Proven ability to lead a section confidently and maintain high production standards
• Knowledge of stock management, ordering and cost control
• Excellent organisational and communication skills
• Passion for creativity, innovation and delivering exceptional guest experiences

What You Will Do

• Oversee the daily operation of the pastry section
• Execute and supervise the preparation of high quality desserts, pastries and baked goods
• Ensure consistency, precision and refined presentation at all times
• Maintain full readiness of the pastry section for service
• Uphold hotel recipe standards, portion control and quality expectations
• Train, guide and mentor junior chefs and kitchen assistants
• Contribute creative ideas for new desserts and seasonal specials
• Manage stock rotation, daily checks, ordering and waste control
• Enforce strict food safety, hygiene and HACCP standards
• Work closely with the Executive Pastry Chef, Executive Chef and wider kitchen brigades

On Offer

• Competitive market related salary
• Company contribution toward medical aid and pension fund
• Staff meals on duty
• Uniform provided
• Training and development opportunities within a growing hotel
• Discounts on dining, accommodation and selected hotel facilities
• A supportive and passionate team culture
• The chance to grow within one of Cape Towns most loved hotels

Closing date

• 11 Jul 2026 

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• If you enjoy connecting with guests, have a strong appreciation for wine and food pairing, and thrive in a fast-paced hospitality environment, this role is for you.

Minimum Requirements

• Matric Certificate (Grade 12)
• WSET Level 2, Cape Wine Academy qualification, or equivalent wine qualification (advantageous)
• Minimum 2 years' experience as a Wine Steward, Sommelier Assistant, or within a premium Food & Beverage environment
• Strong knowledge of South African wines, international wine styles, and food pairing principles
• Previous experience within a 4-star or 5-star hotel, luxury restaurant, or fine dining environment preferred
• Strong communication and guest engagement skills
• Experience using Micros Simphony or similar POS system advantageous
• Excellent sales, upselling, and customer service skills
• Ability to work evenings, weekends, and public holidays
• Professional grooming and presentation
• CV must be fully updated prior to submission

What You'll Be Doing

• Recommending wines that complement guests' dining experiences and personal preferences
• Assisting guests with wine selections while sharing knowledge confidently and professionally
• Promoting the hotel's wine programme through thoughtful upselling and personalised recommendations
• Serving wine according to established service standards
• Maintaining wine displays, storage areas, and cellar standards
• Monitoring stock levels, assisting with stock counts, and reporting shortages
• Ensuring wines are stored, handled, and served at the correct temperatures
• Working closely with the Restaurant Managers, Food & Beverage team, and Executive Chef to enhance the guest dining experience
• Delivering exceptional guest service while building strong relationships with returning guests
• Supporting The President Hotel's journey toward luxury through outstanding wine service and hospitality excellence

Closing date

• 11 Jul 2026 

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• The Commis Chef plays an important role in this environment. This position supports the Chef De Partie and Sous Chef while building the technical skills, discipline, and confidence required to grow within a professional kitchen.
• You will feel right at home in this role if you are passionate about cooking, eager to learn, and committed to developing your craft within a structured hotel kitchen environment.

Minimum Requirements

• Matric Certificate (Grade 12)
• Formal culinary qualification or currently completing a recognised culinary programme
• 1–2 years’ experience working within a professional kitchen environment advantageous
• Basic understanding of kitchen operations and food preparation techniques
• Knowledge of hygiene standards and safe food handling practices
• Willingness to learn, take instruction, and grow within a professional kitchen team
• Ability to work shifts, weekends, and public holidays
• CV must be fully updated prior to submission

Key Responsibilities

Food Preparation & Kitchen Support

• Assist with the preparation and cooking of dishes under the guidance of senior chefs. Support mise en place preparation to ensure ingredients and equipment are ready ahead of service.

Section Assistance

• Work within different sections of the kitchen to gain exposure and experience. Assist Chef De Partie during service to maintain efficiency and quality.

Hygiene & Food Safety

• Follow strict hygiene standards and ensure all food handling complies with HACCP and hotel regulations. Maintain a clean, organised, and safe workstation at all times.

Learning & Development

• Actively develop culinary skills through hands-on experience and guidance from senior chefs. Demonstrate curiosity, commitment, and a willingness to improve.

Teamwork & Communication

• Work closely with the kitchen brigade to ensure smooth service. Communicate clearly with supervisors and support colleagues during busy service periods.

Closing date

• 11 Jul 2026 

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• As we continue our journey toward luxury, we are looking for an energetic and experienced Restaurant Manager (Breakfast Service) to lead our morning restaurant operation with confidence, professionalism, and a passion for service excellence.
• If you thrive in a fast-paced hospitality environment, enjoy leading high-performing teams, and understand that exceptional guest experiences begin with exceptional leadership, this role is for you.

Minimum Requirements

• Matric Certificate (Grade 12)
• Hospitality Management qualification (advantageous)
• Minimum 3 years' experience as a Restaurant Manager or Outlet Manager within a luxury 4-star or 5-star hotel or upscale restaurant (essential)
• Strong leadership, communication, and organisational skills
• Proficiency in Micros Simphony and Opera PMS
• Proven financial acumen with experience in budgeting, cost control, and reporting
• Strong food and beverage knowledge and operational understanding
• Ability to lead, coach, and motivate a service-driven team
• Ability to perform under pressure while delivering exceptional guest experiences during busy breakfast service
• Professional grooming and presentation
• Ability to work weekends, public holidays, and operational shifts
• CV must be fully updated prior to submission

What You'll Be Doing

• Leading and managing all Food & Beverage operations across the breakfast restaurant
• Delivering exceptional guest experiences through visible, hands-on leadership and genuine hospitality
• Managing reservations, seating, and service flow to ensure efficient and memorable breakfast service
• Coaching, developing, and motivating the front-of-house team to deliver consistently high service standards
• Managing staffing levels, shift scheduling, and daily operational planning
• Driving revenue, profitability, and operational efficiency through effective budgeting and cost control
• Managing stock levels, ordering processes, and supplier relationships
• Working closely with the Executive Chef and Food & Beverage leadership team to enhance food quality, presentation, and service delivery
• Monitoring operational standards, cleanliness, and compliance with health, safety, and hygiene regulations
• Handling guest feedback and resolving service concerns professionally and efficiently
• Supporting the continued growth of The President Hotel's journey toward luxury through service excellence