Jobs at Dream Hotels & Resorts

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:

• As the Lodge Lead, in conjunction with the Resort Property Custodian you will be responsible for overseeing all aspects of the resort operations, ensuring the highest standards of guest satisfaction, financial performance, and employee engagement. You will play a pivotal role in shaping the guest experience, maintaining the property's reputation, and driving the achievement of business goals.

Experience

• 3 years minimum of 4-star resort operations and leadership experience
• Strong financial acumen and experience managing budgets.
• In-depth knowledge of lodge operations
• Advanced computer literacy
• Excellent Rate management and Reservations skills.
• Excellent knowledge and understanding of OTA’s

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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:

• Dream Ambassador sharing success in the Resort Sales business unit, specifically the Trade Sales team and will be guided by the Trade Sales Lead in conjunction with the resort custodian at 10 2nd Avenue Boutique Hotel Houghton

Key Responsibilities

Primary purpose of the job

The Dream Ambassador is the key point of contact between Dream Hotels & Resorts, 10 2nd Avenue Boutique Hotel and their clients:

• Government Sales: To generate and maintain business from government departments (national and local), Government related travel agents, ministries, NPO’s and parastatal organizations through proactive sales activities, ensuring the hotels achieves revenue targets from this niche segment.
• Unit Sales: To drive localised business for 10 2nd Avenue 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.
• General: Answering queries, offering advice, providing solutions and introducing new products. Their work includes: full account management - scheduling and executing sales calls, demonstrating and presenting products with the key mandate of revenue generation for all Dream Hotels & Resorts properties and 10 2nd Avenue Boutique Hotel within a prescribed area and market segments.

Theoretical Knowledge:

Education

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

Knowledge and Experience

• Minimum 5 years hotel sales account management experience essential with at least 2 years dealing with government accounts and/or experience in the luxury hotel market
• Strong knowledge of public procurement and compliance
• Experience responding to RFP’s or managing tenders is essential
   

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Job Overview:

• The Dream Ambassador is the key point of contact between Olifants River Lodge and their clients: answering queries, offering advice, providing solutions and introducing new services. Their work includes full account management - scheduling sales calls, demonstrating and presenting products with the key mandate of revenue generation for Olifants River Lodge within a prescribed area and market segments.

Key responsibilities:

• Develop and maintain strong trade relationships with clients in Mpumalanga and nationally through face-to-face meetings, calls, and digital interactions.
• Responsible for the creation and management of quotations, payment tracking, invoice accuracy and administrative coordination.
• Negotiate pricing to the benefit of both the customer and Olifants River Lodge.
• Conduct a minimum of 25 in-person sales calls monthly, including site inspections and educational visits.
• Confirm quotations and coordinate all event details with clients, ensuring décor, technical setup, and room allocations are ready on the event day.
• Represent the lodge at trade shows and industry networking events.
• Manage the CRM (VTiger) system by updating client data, leads, and interactions accurately.
• Oversee the complete sales process, ensuring maximum client engagement and spend.
• Follow up on quotes, organise educational visits, and host site inspections.
• Achieve key performance targets (OKR), including conversion rates and revenue growth.
• Expand market share in segments such as corporate, government, and niche markets, which includes school and churches.
• Collaborate with the Resort Custodian and Sales Leads to design and implement sales strategies.
• Submit monthly sales reports detailing activities and insights, via VTiger.
• Provide market feedback to enhance cross-selling, product positioning, and client satisfaction.
• Promote the lodge’s value proposition and contribute to a culture of innovation and growth 

Theoretical Knowledge and Qualifications:

• Grade 12
• Relevant diploma or Certificate in the Industry or Sales field would be beneficial
• Minimum of three years industry related experience
• 3 years and account management experience essential
   

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• As a Waitron at Finfoot Lake Reserve, your role is essential in providing excellent customer service and ensuring a positive dining experience for our valued guests. You will have the opportunity to work in a beautiful and diverse setting, showcasing your skills and passion for hospitality. Here is an overview of the job role and responsibilities of a Waitron at Finfoot:

Customer Service

• Greet guests warmly and escort them to their tables.
• Present menus and take orders, making recommendations and answering questions about menu items.
• Ensure that guests have a pleasant and memorable dining experience.

Order Taking

• Accurately record food and beverage orders and input them into the POS system.
• Communicate any special requests or dietary restrictions to the kitchen.
• Ensure that orders are prepared and served correctly.

Food and Beverage Knowledge

• Have a good understanding of the menu items, including ingredients, preparation methods, and specials.
• Provide detailed descriptions and recommendations to guests.

Upselling

• Suggest additional items, such as appetisers, desserts, or beverages, to enhance the dining experience and increase sales.
• Be attentive to guests' preferences and budget.

Table Maintenance

• Set and clear tables, replenish supplies, and ensure table cleanliness.
• Provide prompt table service throughout the meal.

Collaboration with Kitchen Staff

• Communicate effectively with kitchen staff to coordinate order timing and address any special requests or modifications.
• Ensure that food is prepared and served in a timely manner.

Payment Handling

• Present the bill to guests and process payments accurately.
• Handle cash and credit card transactions.
• Provide receipts while maintaining professionalism and confidentiality in financial transactions.

Customer Feedback

• Solicit feedback from guests about their dining experience.
• Address any concerns or issues promptly.
• Relay feedback to management to improve service quality and guest satisfaction.

Teamwork

• Collaborate with other restaurant team members, including hosts/hostesses, bartenders, and kitchen personnel.
• Ensure seamless service, efficient operations, and a positive work environment.

Health and Safety Compliance

• Adhere to health, safety, and sanitation regulations in food handling, cleanliness, and personal hygiene.
• Maintain a safe and hygienic dining environment for guests.

Requirements:

• Matric
• Proven food and beverage experience
   

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Job Overview:

• As the Lodge Custodian, you will be responsible for overseeing all aspects of the hotel and resort operations, ensuring the highest standards of guest satisfaction, financial performance, and employee engagement. You will play a pivotal role in shaping the guest experience, maintaining the property's reputation, and driving the achievement of business goals.

Key Responsibilities:

• Provide strategic direction and diection to all hotel and resort departments
• Foster a culture of exceptional customer service and guest satisfaction
• Develop and manage the annual budget in collaboration with executive leadership
• Collaborate with the sales and marketing team to drive revenue and occupancy
• Collaborate with the Head Office People team with recruitment, training and develop a high performing team
• Ensure compliance with brand standards, induustry regulations, and legal requirments
• Build and maintain positive relationships with the local community
• Lodges team members are expected to be versatile and actively participate in various facets of the entertainment teams responsibilities

Theoretical Knowledge:

• Diploma or Degree in Hospitality Management or related field.
• 4 years minimum of 3-star resort operations and leadership experience in a similarposition.
• Strong financial acumen and experience managing budgets.
• Demonstrated ability to drive revenue and improve operational efficiency.
• In-depth knowledge of hotel management software and industry best practices.
• Advanced computer literacy (including APEX and PLUSPOINT).
• Timeshare/Share block experience is advantageous.
• Excellent Food and Beverage Skills
• Valid driver’s license.
• Excellent knowledge and understanding of OTA’s