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Set in the vibrant heart of Cape Town, this luxury hotel and spa offers easy access to all that's happening in this dynamic city. Enjoying a superb location at the foot of Table Mountain, and just a short stroll from downtown, the resort offers the perfect combination of leafy tranquility and contemporary buzz. Belmond Mount Nelson Hotel has long been regar...
Description
Prepare food and provide prompt, courteous and accurate service to all the customers (both internal and external) as per the set standards.
Judging quality of raw material & providing quality finished products.
Plating and presenting meal items as per the seniors’ instructions.
Should maintain awareness of food cost, ensure minimum spoilage and wastage at all times.
Ensure that the quality & quantity standards of bakery/pastry preparations and presentations are adhered to in the section.
To supervise the work and training of in-house trainees in the section as required.
Ensure that allocated section is always kept clean and all prep is completed.
Maintaining quality and quantity control in all aspects, from portion control to freshness of the
product presented.
Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
Ensure that the quality & quantity standards are adhered to in the section.
Maintain full awareness of all menu items, their recipes, methods of production and presentation standards.
Assist with deliveries and restocking.
Assisting with stock rotation and cleaning stations.
Responsible for hygiene, safety and correct use of equipment and utensils.
Carry out any other duties as required by management.
Be able to make recommendations for alternatives, understand and action all required dietaries and allergens as requested.
Report any maintenance issues to the senior Chef.
Requirements
Graduate from a Hotel Management Institute or Food Production Course from a reputed institute specialising in Patisserie and Bakery – advantageous.
2-5 years relevant working experience, within hospitality will be advantageous.
Good knowledge of hygiene & safety standards.
Good knowledge of different cooking styles.
Excellent interpersonal and communication skills.
Proven track of food preparation, presentation and preservation knowledge is essential.
Excellent organizational and time management skills.
Knowledge on how to work in a safe, practical and organised manner.
Benefits
Description
So much happens behind the scenes to make the magic happen! Often invisible to guests, the back of house team keeps things running smoothly, whether you’re working in HR, Finance or Reservations, you’ll be supporting and contributing to something special. Mount Nelson Hotel is looking for a Cost Controller to join the Purchasing team.
Oversee the purchasing team to ensure the efficient operation of the Purchasing Department.
Responsible for sourcing equipment, goods and services and managing vendors.
Adhering and communicating with suppliers regarding all negotiations, terms and deadlines with approved vendors and suppliers.
Act as the point of contact with internal company requirements and external suppliers.
Work with the Finance and Operational Departments in the monitoring, reporting and controlling of Cost of Sales in the hotel.
Conduct spot checks on receiving items.
Monitor vendors for quality, service and price through standard purchasing specifications.
Verifies that all documentation and proper quotations are maintained and filed according to Policy and Procedural requirements.
Maintain records, registers and documents in order to facilitate internal and external audit.
Responsible for month end inventory reconciliation & reports.
Negotiate with external vendors to secure advantageous terms.
Approve the ordering of necessary goods and services within the Hotel.
Finalise purchase details of orders and deliveries.
Perform risk management for supply contracts and agreements.
Control spend and build a culture of long-term saving on procurement costs.
Track and report key functional metrics to reduce expenses and improve effectiveness.
Establish and administer sound food and beverage cost control systems and procedures consistent with high standards of quality and service.
Prepare the costing for recipes and menus prepared by the Executive Chef and suggest the selling price.
Check and cross verify if all sales have been transferred correctly to the PMS.
Input additions, new pricing and menus into Silverware POS.
Accounting for the daily inter-outlet transfer requests for proper cost allocation while maintaining accurate inventory reconciliation.
Ensure that adequate controls are maintained over all goods received from the point of receipt to the point of storage.
Ensure that all merchandise is stored in properly locked storage areas and monitor security control of keys for all such areas.
Requirements
Relevant qualification in Supply Chain Management or Procurement from a recognised tertiary educational institution – preferable.
5-7 years procurement and sourcing experience, of which 2 years must have held the position of Cost Contoller.
Hands-on experience with purchasing software.
Previous experience with budgeting and the monitoring of expense, advantageous.
Project Management experience, advantageous.
Practical knowledge of general hotel operations and a good knowledge base of accounting.
An ability to communicate with all levels of staff and service providers.
Ability to work under pressure, multitask and prioritize.
Excellent understanding of supply chain procedures.
Excellent written and verbal communication skills.
Excellent economics and numerical understanding.
Benefits
Description
Often the first hello and the last farewell, our Front Office and Guest Services teams are the gatekeepers of the Belmond experience. Their commitment to going above-and-beyond ensures a stay that is incomparable. If you are a service-orientated, guest-focused hospitality professional, then we would love to hear from you. We are looking for a Guest Experience Manager to join the team:
Provide exceptional experiences for guests throughout their stay.
Act as a ‘One Point Contact’ for the guests and constantly interact with guests in order to gain feedback.
Ensure guests are properly greeted upon their arrival.
Monitor daily bookings and ensure assigned rooms are prepared and checked prior to check-in.
Assist with the check-in, check-out and luggage process of guests as required.
Promptly address, coordinate and facilitate guests’ requests.
Actively listen to and resolve complaints.
Coordinate and manage communication between guests and the team and follow up to ensure we resolve guest concerns.
Inform guests of our Hotel services, including facilities and dining options.
Promote all Hotel amenities, conveniences and programs offered.
Liaise with Housekeeping and Food & Beverage teams to enhance the guest experience.
Monitor the activities of the day, and assist and coordinate where required to ensure a great guest experience throughout our property.
Analyse customer feedback and online reviews and suggest ways to improve our service and offering.
Recommend local tourist spots, including places to dine, shop and sight-see.
Establish strong professional relationships with regular Hotel guests.
Review arrival lists, daily events and food and beverage functions.
Attend to special guests (e.g. VIP’s) and ensure they are well taken care of.
Anticipate guest needs and build rapport with our guests.
Ensure compliance with health and quality standards.
Assist, liaise with and support all Departments where required to ensure a smooth operation and seamless guest experience.
Provide Duty Management coverage.
Requirements
Diploma / Degree from a reputable institution.
Minimum of 3-4 years’ experience in a similar role in luxury hospitality sector.
Proven work experience at a mid to senior level in hospitality management.
Proficiency in English; knowledge of other languages is a plus
Customer service drive with outstanding communication and active listening skills.
Excellent problem-solving and multitasking skills.
Leadership skills along with the ability to motivate a team into high performance.
Ability to work flexible hours.
Strong sense of responsibility and a professional presentation.
Familiarity with hospitality industry luxury standards.
Outstanding communication abilities.
Excellent organisational and time-management skills
Computer literacy
Benefits
Description
Boasting some of the best restaurants and bars in Cape Town, a visit to Mount Nelson is foodie heaven. This is an opportunity for a passionate and committed hospitality professional who has a real drive to deliver outstanding food in a unique and luxurious environment to join our team. We are looking for a Head Pastry Chef to lead the Pastry Department.
Direct and oversee the daily culinary operations of the Pastry Department while developing and maintaining the evolution of the Pastry department to the highest quality.
Responsible for menu development, inventory and purchasing of supplies and cost control.
Write, maintain and update all pastry menu specifications, recipes and pictures, develop and test new recipes and baking techniques.
Develop standardised recipes for baked items & dessert preparations and presentations to assure a consistent final product.
Design bespoke menus for clients whenever required.
Work with Restaurant Chefs to create bread, pastry, and dessert items that support the venues themes.
Responsible for menus and costing, and the effective implementation thereof.
Creating of showpieces in chocolate, sugar, marzipan, etc.
Create restaurant and banquet/catering quality dessert presentations consistently in a high-volume operation.
Be in the know to current pastry and baking trends and maintain a creative portfolio to use as resources for all food and beverage outlets.
responsible for ensuring the cleanliness and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratios.
Communicating with employees and managers to ensure operational needs are met; coordinating menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attending regular operational meetings to ensure effective coordination amongst management team.
Give appropriate support or guidance to members of the kitchen when the need arises and supervise performance of kitchen staff to ensure proper activity.
Ensure that the quality, quantity and presentation standards are adhered to in all sections
Establish strong relationships with staff and management in other areas of the Hotel.
Requirements
Degree / Diploma in Hotel Management / Professional Cookery
Specialised Pastry Courses in Sugar, Chocolate and Breads essential
Minimum of 5 years’ service experience, with leadership experience in the pastry kitchen
Experience in creating, costing and maintaining of recipes
Recipe development, food costing practices, labor management, team building and menu development experience
In-depth bread baking knowledge
Exceptional knowledge of the preparation, presentation and cost control of high quality, upscale, pastry, dessert, plated desserts and assorted bakeries.
Thorough knowledge of patisserie / desserts, breads, baking, cooking styles, hygiene & safety standards
Working knowledge of Microsoft Office and Recipe Software
Food Costing and Menu pricing techniques
Benefits
Description
Here at the Mount Nelson, we offer incredible brunch, lunch, afternoon tea and dinner experiences. Our Food and Beverage Department ensures seamless service, orchestrated by the attentive, knowledgeable and approachable staff, setting the stage for an unforgettable dining experience.
This is an excellent opportunity to work with a driven and passionate team focused on providing an incomparable experience. We are looking for an Outlet Manager to lead the In Room Dining Team:
Oversees the smooth day-to-day operations of the outlet.
Ensuring the highest standards of hospitality and comfort is provided to our guests throughout all phases of food & beverage service, in accordance with Belmond values and Belmond Mount Nelson Hotel standards.
To control and monitor the staffing levels on a daily basis to ensure that the month to date staffing is kept to budget and managed using the On-Track labour management system.
To oversee and control staff rostering, permanent and contract, to ensure adequate coverage according to the business levels.
Responsible for the staffing and scheduling of the employees and allocation of duties to ensure the maximisation of productivity and minimise payroll costs.
Manage and control the On-Track system on a daily basis.
Ensure through regular monitoring of guest feedback, queries and complaints for delivering prompt, efficient and accurate service.
To report all maintenance and repair problems that require attention to the relevant parties and to ensure that appropriate corrective action is taken as and when required.
To ensure that all storage areas are kept neat and clean at all times.
To participate in monthly stock-takes as and when required.
In liaison with the Food & Beverage Manager, to ensure that the food and beverage costs are maintained.
Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
Adhere to revenue and cost budgets and plan operational resources accordingly in order to achieve required targets.
Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guests of the outlet.
Work with the F&B Manager and the Executive Chef on menu planning and pricing.
Work with the F&B Manager on creating appropriate wine and beverage lists.
Create a work environment that is high in employee morale and provides constant learning & development.
Run all necessary training on service, food, beverages, standard practices etc. for the team and ensure that duties are carried out in accordance with Leading Quality Assessment (LQA) standards.
Responsible for certain reporting deadlines, payroll & rosters.
Monitor and control various operating equipment, standards and inventories.
Monitor and control food and beverage costs and variances.
Assist in all F&B outlets on a regular or semi-regular basis as and when required.
Monitor the revenue, daily number of covers and the average check of the outlet daily.
Ensure that all the operational standards & processes are followed and ensure stock is monitored and order when needed.
Manage staff performance, identify their training needs and address their grievances and counselling issues.
Conduct regular meetings with the other outlet managers and supervisors and constantly monitor guest complaints, compliments and suggestions.
Manages the processes to ensure no beverage items ever reaches its expiry dates.
Respond to guest complaints in a timely manner.
Work with other F&B Outlet Managers and keep them informed of F&B issues as they arise.
Ensure compliance with the outlet SOP’s.
In the absence of the Assistant F&B Manager, assist with duty manager shifts.
Anticipate guests’ needs, respond promptly, acknowledge all guests and resolve complaints, ensuring guest satisfaction.
Operate POS (point of sale) and maintain security of the system.
Requirements
Diploma / Degree from a reputable hotel school.
Must have 3-5 years F&B management experience in a luxury hotel environment.
Excellent communication and interpersonal skills.
Excellent customer service skills.
Excellent leaderships skills.
Knowledge of silverware – advantageous.
Good knowledge of food cost, employee scheduling and payroll – advantageous.
Extensive food and beverage product knowledge.
Working knowledge of general restaurant operations.
Familiar with point-of-sale computers and software.
Good financial understanding.
Good administrative and organisational skills.
Benefits
Description
Often the first hello and the last farewell, our Front Office and Guest Services teams are the gatekeepers of the Belmond experience. Their commitment to going above-and-beyond ensures a stay that is incomparable. If you are a service-orientated, guest-focused hospitality professional, then we would love to hear from you. We are looking for a Guest Service Agent to join the team.
Serve as the primary point of contact to ensure personalised, prompt and flawless service to all guests throughout their stay.
Provide accurate information to guests in a courteous manner; fill all reasonable guests requests and requirements; and anticipates guests needs to exceed expectations
Ensure that assistance is being provided at all times to guests by making reservations, booking tours, checking guests in online for their flights etc.
Handle all guests’ requests, queries, comments and complaints in a courteous and prompt manner, taking the necessary action and ensuring follow-through where required.
Provide information about hotel amenities and promote hotel services.
Anticipate guest needs and build rapport with guests.
Handle incoming and outgoing mail packages and faxes.
Stay self-informed on what activities are available in the city and surrounds; i.e. theatre, the arts, special exhibits, concerts, shows, sports, leisure activities, sightseeing tours, etc. and to establish close contacts with people in these areas to provide information, ticketing, reservations, etc. for guests.
Keep management well informed of any guest’s concerns or complaints, and the action taken.
Assist in the reconciliation of charges originating from the Concierge Desk (i.e., limousines, car rentals, flowers, tours etc).
Work closely with the Porters to ensure the smooth handling of guests and customer vehicles.
Requirements
Diploma / Degree from a reputable hotel school.
1 to 2 years’ experience in Guest Services or similar role within a luxury hotel environment.
Experience with hotel reservations software – advantageous.
Strong verbal and written communication skills.
Good organisational skills.
Proficient in MS Office
Excellent customer service skills.
Time Management skills.
Benefits
Description
At the Mount Nelson Hotel, we are passionate about offering our guests gracious hospitality in every aspect of their stay with us. We are equally ardent about service excellence from our front of house as well as our back of house staff. We are fully aware of the importance of the role that each and every staff member plays in ensuring the happiness and wellbeing of our guests, and in creating a truly memorable stay for them.
We like to believe that our staff shares in this passion and as such, we look for people who are eager to learn, grow and develop, and who are committed to the role they play within the team. Teamwork, combined with genuine warmth, care and enthusiasm makes all the difference to our guests' experience. It is these aspects that make them return again and ensure the success of our business.
We are looking for a Sales Executive (Groups) to join our Sales and Marketing Team:
To attend relevant trade fair/exhibitions/networking events and company events as requested by the company.
Conduct sales calls to various client’s offices.
Manage a portfolio of existing clients to encourage repeat and new business.
To participate in site inspections and client entertaining as requested which may include out of office hours and weekends.
To identify new opportunities for the business and actively seek out new sales opportunities.
Aiming to achieve monthly or annual targets.
Ensure all leads are captured in OSC.
Weekly follow up on leads and update information.
Work with Groups & Events team and Revenue manager to ensure best pricing strategy on quotes.
Negotiate with clients in order to confirm the business to contract stage.
Introduce initiatives to raise awareness of the hotel.
Requirements
Diploma/Degree from a reputable hotel school -advantageous.
Proven experience as a sales executive or relevant role.
3-5 Years Groups/Events/Conferencing Experience – preferred.
Proficiency in English
Good communication skills, written and verbal
Excellent knowledge of MS Office
Thorough understanding of marketing and negotiating techniques
Self-motivated with a results-driven approach
Benefits
Description
Here at the Mount Nelson, we offer incredible brunch, lunch, afternoon tea and dinner experiences. Our Food and Beverage Department ensures seamless service, orchestrated by the attentive, knowledgeable and approachable staff, setting the stage for an unforgettable dining experience.
This is an excellent opportunity to lead a driven and passionate team focused on providing an incomparable experience. We are looking for a Food and Beverage Manager to lead our Food & Beverage team.
Main duties include:
Oversee and direct all aspects of the Food and Beverage department to ensure the smooth running of all Food and Beverage outlets
Ensure that all Food & Beverage and service standards are being adhered to and maintained throughout the Food and Beverage Outlets.
Keep aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hospitality field.
To keep abreast of the overall functioning and work progress in each department by maintaining a high level of exposure in all the hotel’s F&B outlets.
To support F&B outlet management with all F&B related tasks by providing hands – on assistance in the various outlets as and when required.
To ensure that all F&B service staff are kept informed at all times of matters that effect their individual departments, hotel information and any other pertinent information.
In conjunction with the Heads of Departments, to ensure the cleanliness, repair, working order and good condition of all F&B facilities and operating equipment.
In conjunction with the Heads of Departments, to ensure that all maintenance and repair problems that need attention are reported to the relevant parties and to ensure that the appropriate action is taken.
In conjunction with the Heads of Departments, to ensure the safekeeping and proper storage of all operating equipment in the correct storage areas.
In conjunction with the Heads of Departments, to ensure the proper control and maintenance of stocks and operating equipment by closely monitoring stockholding and usage to ensure minimum losses/breakages.
To ensure that all HOD’s participate in monthly stocktakes for their individual outlets.
Oversees the co-ordination and preparation of staff rosters for all F&B outlets to ensure adequate coverage in all F&B outlets according to occupancy.
To prepare and submit, as per the subscribed format, on a weekly and monthly basis all information necessary for budgetary/forecasting purposes.
To prepare and submit on a monthly basis, as per the subscribed format, a report detailing forecast vs. actual results vs. budget per outlet and reasons for any variances to budget/forecast.
To ensure that the month to date staffing percentage for each outlet is kept to budget.
To hold monthly financial review meetings to ensure that all HOD’s are kept up to date regarding the financial performance of their individual outlet.
Supervise and co-ordinate pricing and preparation of menus, beverage and wine lists, and liaise with local suppliers.
Requirements
Diploma / Degree from a reputable hotel school.
Must have 5 years F&B management experience in a luxury hotel environment.
Experience in resolving customer issues/complaints.
Proven ability to effectively build and foster a team environment
Excellent verbal and written communication skills.
Guest-oriented and service-minded.
Excellent leaderships skills, with the ability to manage and motivate others.
Knowledge of silverware – advantageous.
Excellent knowledge of food cost, employee scheduling and payroll.
Extensive food and beverage product knowledge.
Excellent knowledge of general restaurant operations.
Familiar with point-of-sale computers and software.
Good understating of financial principles.
Critical thinker and problem-solving skills.
Strong attention to detail and ability to multitask.
Solid time management, organization and prioritization skills.
Benefits
Description
This is an excellent opportunity to work with a driven and passionate team focused on providing an incomparable experience. Mount Nelson Hotel are looking for a Barista to join the Food & Beverage team.
Preparing and serving hot and cold drinks such as coffee, tea, artisan and speciality beverages.
Initiate Barista training with existing staff, seasonal staff or event staff.
Sharing of Barista knowledge and most importantly excite and interest other members of staff to do the same.
Provides prompt, attentive and courteous service to every guest.
Provide excellent customer service to guests at all times and ensure guest complaints are addressed or reported in a timely manner.
Ensure that guest preferences and feedback is communicated to Management to enhance the guest experience.
Assist guests during service with recommendations and selection for perfect pairing with their afternoon tea.
Assist with inventory management or stock count when required.
Handling cash, credit, and debit card transactions, ensuring charges are accurate, and balancing the cash register.
Provide direct service to guests as needed, including, but not limited to, serving tables and seating guests when needed.
Assist with the set up and break down of tables and other venue set up requirements at special functions and events, as well as working at the special functions and events, as and when required.
Taking inventory and ordering supplies (with the approval of the Outlet Manager) to ensure the outlet and table supplies are well-stocked.
Assist with other duties as and when required by management.
Requirements
Hospitality qualification advantageous.
1- 2 years relevant experience in a similar position within a 4- or 5-star hotel environment.
Excellent communication skills.
Exceptional customer service orientation.
Knowledge of silverware – advantageous.
Good knowledge and understanding of teas and coffees.
A strong knowledge of food and beverage pairings.
Benefits
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