Jobs at Dream Hotels & Resorts

The Role

• We are seeking a talented Lodge Executive Chef to join our culinary team. In this senior leadership position, you will be responsible for overseeing all aspects of food preparation, menu planning, kitchen operations, and culinary experiences for our guests.

Key Responsibilities

• Menu Development: Create innovative and appealing menus that align with the culinary vision and concept of the establishment. Stay abreast of industry trends to ensure the menu remains current and competitive.
• Kitchen Management: Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants. Organise and supervise food preparation, ensuring quality and consistency.
• Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks to ensure consistency and adherence to recipes.
• Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction. Collaborate with the management team to set and achieve budgetary targets.
• Staff Training and Development: Train, mentor, and develop kitchen staff to enhance their skills and performance. Foster a positive and collaborative work environment within the kitchen.
• Health and Safety Compliance: Ensure compliance with all health and safety regulations and sanitation standards. Conduct regular inspections to maintain a clean and safe working environment.
• Supplier Relations: Establish and maintain relationships with food suppliers and vendors. Source high-quality ingredients at competitive prices.
• Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques. Stay informed about culinary trends and incorporate them into the menu when appropriate.
• Customer Satisfaction: Collaborate with the front-of-house staff to ensure a seamless and enjoyable dining experience for guests. Address customer feedback and strive for continuous improvement.
• Event Planning and Catering: Contribute to the planning and execution of special events, private functions, and catering services.
• Adherence to Regulations: Ensure compliance with food safety regulations, licencing requirements, and other relevant industry standards.
• Inventory Management: Oversee the management of kitchen inventory, including ordering, receiving, and storage of food supplies.

Theoretical Knowledge

• Culinary Education: A degree or certification in culinary arts.
• Leadership Skills: Strong leadership and management abilities, preferably in a supervisory role.
• Health and Safety Certification: Knowledge of food safety regulations and sanitation standards.
• Creativity: Demonstrated creativity in menu development and staying updated on culinary trends.
• Communication Skills: Effective communication with kitchen staff, suppliers, and customers.
• Business Acumen: 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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Overview

• Finfoot Lake Reserve, a proud member of the Dream Hotels & Resorts group, is seeking a talented and experienced Chef de Partie to join our team. Nestled within the Greater Pilanesberg area, Finfoot Lake Reserve offers a diverse range of activities and exceptional service to our guests. We are committed to our vision of creating extraordinary travel experiences and making a positive impact on the local community.

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 purpose

• To provide a friendly and welcoming service to all guests, telephonically and front desk correspondences in accordance with the standards laid down by the Company. The receptionist is also responsible to ensure that guests receive courteous and prompt assistance when checking –in and checking-out as part of assisting management with the efficient running of the business.

Duties and responsibilities:

• Front of House Operations - Maintain orderliness at the front desk by arranging documents accordingly and keeping the front desk area clean at all times to avoid rowdiness
• Administration - Preparing bills and taking payments · Dealing with special requests from guests (like booking theatre tickets or storing valuable items) · Report and or actions issues of maintenance and malfunctioning appliances to the manager for quick repair in order to ensure guests comfort and satisfaction.
• Customer Service - Build good relationships with guests to make them feel comfortable and address any complaints they might have in a very courteous manner to protect the image of the resort

Qualifications, Experience and Competencies:

• Grade 12
• 1-2- years relevant front of house or related experience
• 2 years solid customer service and administrative experience
• Apex experience would be beneficial
• Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Administration— Knowledge of business and management principles involved in
• planning, resource allocation, leadership, and coordination of people and resources.
• Public Safety and Security — Knowledge of relevant equipment, policies, procedures, and
• Strategies to promote effective local, state, or national security operations for the
• protection of people, data, property, and institutions.
• Time Management — Managing one's own time effectively.
• Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

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Job Overview:

• As a Food and Beverage Lead, your primary responsibility is to oversee and manage all aspects of the food and beverage operations within the Blue Marlin All-inclusive Seascape Resort.  

Key focus areas are:

• Menu Planning and Development: Collaborate with chefs and culinary team to create menus that appeal to customers, align with the establishment's concept, meet budgetary requirements, and comply with food safety regulations.
• Purchasing and Inventory Management: Source and purchase food, beverages, and supplies, negotiate with vendors, manage inventory levels, and ensure cost-effective purchasing practices while maintaining quality standards.
• Team Management: Recruit, train, schedule, lead, and motivate food and beverage service team members, including waiters, bartenders, kitchen teams, and other personnel, to provide excellent customer service.
• Customer Service: Ensure high standards of customer service are maintained by interacting with guests, addressing feedback and complaints, and resolving any issues that may arise during service.
• Quality Control and Compliance: Monitor food preparation, presentation, and service to ensure quality and consistency, as well as compliance with health, safety, and sanitation regulations.
• Financial Management: Develop and manage budgets, analyse financial reports, track expenses, and implement cost-control measures to maximize profitability and achieve financial targets.
• Event Planning and Catering: Coordinate and oversee food and beverage services for events, conferences, weddings, and other special occasions, ensuring that client expectations are met and that events run smoothly.
• Marketing and Promotions: Collaborate with the Resort Custodian, marketing and Sales team to develop strategies to promote food and beverage offerings, drive sales, attract customers, and enhance the overall dining experience.
• Vendor and Supplier Relations: Build and maintain relationships with food and beverage suppliers, negotiate contracts, monitor performance, and seek opportunities for partnerships that benefit the establishment.
• Trends and Innovation: Stay informed about industry trends, new technologies, and innovations in food and beverage service to continuously improve offerings, stay competitive, and meet customer preferences.

Theoretical Knowlledge and Qualifications:

• Diploma or degree in Hospitality Management or related field 
• Proven food and beverage leadership experience of more than 3 years in a 4-star establishment
• Proficiency in MS office - Word, Excel & Outlook, Restaurant management software, POS, Preferably HTI with Pluspoint, Plus Central and Apex 
   

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Job Overview:

• The Dream Ambassador is the key point of contact between DHR and Finfoot Lake Reserve Lodge and their clients.  To drive localised business for the lodge 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.  This includes answering queries, offering advice, providing solutions, full account management (agreed-upon client list and within prescribed area), scheduling sales calls, demonstrating and presenting products with the key mandate of revenue generation for Finfoot Lake Reserve and Dream Hotels & Resorts properties, however, more specific to Finfoot Lake Reserve, as the prime objective in revenue generation. 

Theoretical Knowledge:

Education

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

Knowledge and Experience

• Minimum 5-year industry related sales and key account management experience
• Experience in the luxury lodge market beneficial

Location

• Individual must live in the Rustenburg area and be familiar with its environment, community, which are the key players and big businesses within their community.

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Job Overview:

• The Food and Beverage Lead will oversee and manage all food and beverage operations at the Olifants River Lodge, with a focus on menu planning and development, purchasing and inventory management, team management, customer service, quality control and compliance, financial management, event planning and catering, marketing and promotions, vendor and supplier relations, and staying informed about industry trends and innovations.

Key Responsibilities:
Menu Planning and Development:

• Collaborate with chefs and culinary team to create menus that appeal to customers, align with the establishment's concept, meet budgetary requirements, and comply with food safety regulations.

Purchasing and Inventory Management:

• Source and purchase food, beverages, and supplies, negotiate with vendors, manage inventory levels, and ensure cost-effective purchasing practises while maintaining quality standards.

Team Management:

• Recruit, train, schedule, lead, and motivate food and beverage service team members, including waiters, bartenders, kitchen teams, and other personnel, to provide excellent customer service.

Customer Service:

• Ensure high standards of customer service are maintained by interacting with guests, addressing feedback and complaints, and resolving any issues that may arise during service.

Quality Control and Compliance:

• Monitor food preparation, presentation, and service to ensure quality and consistency, as well as compliance with health, safety, and sanitation regulations.

Financial Management:

• Develop and manage budgets, analyse financial reports, track expenses, and implement cost-control measures to maximise profitability and achieve financial targets.

Event Planning and Catering:

• Coordinate and oversee food and beverage services for events, conferences, weddings, and other special occasions, ensuring that client expectations are met and that events run smoothly.

Marketing and Promotions:

• Collaborate with the Resort Custodian, marketing and Sales team to develop strategies to promote food and beverage offerings, drive sales, attract customers, and enhance the overall dining experience.

Vendor and Supplier Relations:

• Build and maintain relationships with food and beverage suppliers, negotiate contracts, monitor performance, and seek opportunities for partnerships that benefit the establishment.

Trends and Innovation:

• Stay informed about industry trends, new technologies, and innovations in food and beverage service to continuously improve offerings, stay competitive, and meet customer preferences.

Qualifications and Experience:

• Diploma or Degree in Hospitality Management or related field.
• Proven food and beverage leadership experience of more than 3 years in a 4-star establishment.
• Proficiency in MS Office - Word, Excel & Outlook, Restaurant management software, POS, Preferably HTI with Plus Point, Plus Central and Apex