Latest Jobs at Dream Hotels & Resorts

Job Overview:

• The Restaurant Manager will be responsible for overseeing the daily operations of the restaurant and bar at Zimbali Lodge, ensuring exceptional service standards in line with our 5-star expectations. The ideal candidate will bring strong bar knowledge, with a passion for whiskey and a refined understanding of wines, to elevate the guest experience and lead the team with professionalism and flair.

Key Responsibilities:

• Manage and coordinate all restaurant and bar operations, ensuring seamless guest service at all times.
• Maintain and uphold the highest service and hospitality standards in line with the property’s 5-star positioning.
• Lead, train, and motivate the restaurant and bar team to deliver exceptional service consistently.
• Curate and manage the wine list and whiskey offerings, ensuring relevance, quality, and profitability.
• Provide expert guidance and recommendations to guests on wine and whiskey pairings.
• Ensure compliance with health and safety regulations, liquor licensing laws, and hygiene standards.
• Oversee inventory management, cost control, and supplier relationships for bar and restaurant stock.
• Address and resolve guest concerns and feedback promptly and professionally.
• Coordinate with kitchen, events, and front office teams to ensure alignment and smooth service delivery.
• Contribute to menu planning and beverage promotions in collaboration with the Executive Chef.
• Prepare and present regular operational and financial reports to the General Manager.
• Oversee the daily operations of the hotel's fine dining outlets and bars.
• Ensure world-class service standards and exceptional guest experiences.
• Recruit, train, and lead a professional, well-groomed service team.
• Collaborate with the Executive Chef to maintain high-quality food and beverage offerings.
• Manage inventory, procurement, and supplier relationships for premium products.
• Monitor financial performance, control costs, and achieve revenue targets.
• Enforce strict health, safety, and hygiene protocols in line with luxury standards.
• Handle VIP guests and resolve complaints with discretion and professionalism.
• Plan and oversee special events, private dining, and seasonal promotions.
• Align restaurant operations with the hotel’s brand, values, and guest expectations.

Theoretical Knowledge:

• Matric (Grade 12) is essential; a hospitality or F&B management qualification is advantageous.
• Minimum 3 years’ experience in a restaurant or food & beverage management role within a 5-star hotel or luxury boutique setting.
• Proven bar management experience with strong whiskey knowledge and a deep appreciation of wines.
• Excellent interpersonal and communication skills with a strong customer orientation.
• Ability to lead and inspire a team while maintaining a hands-on and service-focused approach.
• Strong financial acumen, particularly in relation to stock control and cost of sales.
   

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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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Position Overview:

• As a Concierge Executive with an international focus, you will play a critical role in delivering seamless and efficient service to our esteemed members. Your primary responsibility will be managing both local and international reservations, ensuring accurate and timely processing on our DVC8 system. You will also handle international flights bookings, manage cancellations in accordance with our scheme rules, and maintain up-to-date records of all transactions.

Reservations Management:

• Accurately record local and international reservations on the DVC8 system.
• Process and approve payments when applicable.
• Handle cancellations in accordance with our scheme rules.
• Ensure system notes related to reservations are accurate and up-to-date.
• Reflect correct booking codes on the system.

International Booking:

• Book international flights for members using Amadeus.
• Ensure international inventory is loaded and up-to-date on the system.
• Present payments for authorisation only after confirming that the member has an adequate points balance to cover the required reservation.
• Scan all reservation-related correspondence to member accounts.
• Maintain up-to-date records of international associate member transactions and reconcile exchange partner accounts.

Member Relations:

• Develop and maintain professional relationships with all departments, exchange partners, agents, and members.
• Ensure satisfaction and retention of demanding members.
• Resolve disputes to ensure member satisfaction, including facilitating disputes between members and resorts.
• Address general queries within 24 hours.
• Effectively conclude face-to-face meetings with members.

Operational Support:

• Ensure acceptable levels of service as part of the greater Member Services Concierge team, in alignment with the club's operational key results.
• Conduct courtesy calls as directed by the manager.
• Assist with inbound and outbound calls beyond international reservation queries as operational requirements demand.
• Maintain an up-to-date local and international waitlist and provide members with feedback on listed requests.

Experience:

• Diploma in Travel and Tourism.
• Amadeus Certificate is a must.
• 3-5 years of experience using Amadeus.
• Reservations Management: Proven experience in managing local and international reservations within a hospitality or timeshare environment.
• Customer Service: Extensive experience in customer service and managing high-profile, demanding clients.
• Dispute Resolution: Experience in resolving customer disputes and maintaining high levels of member satisfaction.
• Operational Management: Experience in a role that requires balancing operational demands with customer service excellence.
   

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Job Overview:

• The Maintenance Manager is responsible for overseeing, coordinating and controlling the maintenance and grounds team members at Piekenierskloof Mountain Resort. The ideal candidate will have a strong background in maintenance operations, and a passion for delivering exceptional service while maintaining the property’s structures, buildings and amenities to the highest standards.

Key Responsibilities:

• Maintenance Operations: Supervise the day-to-day responsibilities of the maintenance team, including planning, scheduling and monitoring tasks.
• Staff Management: Oversee duty rosters, ensuring proper coverage and monitoring timekeeping and absenteeism. Keep track of staff productivity and performance throughout the day.
• Property Maintenance: Ensure that minor repairs are promptly and effectively carried out. Monitor and maintain property assets, including vehicles.
• Stock Management: Order, store and distribute maintenance supplies and equipment. Conduct monthly stock takes to maintain tight control over inventory. Prepare and submit accurate budget information.
• Learning and Development: Coach and train team members to effectively perform their duties. Evaluate performance and make recommendations for improvements.
• Health and Safety: Ensure all health and safety policies and procedures are maintained, and records are up to date.

Qualifications and Experience:

• Grade 12 or equivalent
• 3-5 years of relevant maintenance experience
• 1-2 years of experience coordinating independent projects or tasks
• Proficiency in basic carpentry, electrical, plumbing, and bricklaying, including hand and power tools.
• Public Safety and Security: Knowledge of relevant equipment, policies, procedures, and strategies for effective security operations.
• Time Management: Excellent time management skills, with the ability to manage one's own time and the time of others effectively.
• Problem Sensitivity: The ability to recognise potential problems and take appropriate action to prevent or resolve them.
   

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Job Overview:

• As a Waitron at Zimbali Lodge, your role is essential in providing excellent customer service and ensuring a positive dining experience for guests at the hotel. You will be responsible for greeting guests, escorting them to their tables, presenting menus, taking orders, and answering questions about menu items. Additionally, you will be responsible for accurately recording food and beverage orders, communicating special requests or dietary restrictions to the kitchen, and ensuring that orders are prepared and served correctly.

Key Responsibilities:

• Customer Service: Greet guests, escort them to their tables, present menus, take orders, answer questions about menu items, make recommendations, and ensure that guests have a pleasant and memorable dining experience.
• Order Taking: Accurately record food and beverage orders, input them into the POS system, communicate special requests or dietary restrictions to the kitchen, and 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, to 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, while being attentive to guests' preferences and budget.
• Table Maintenance: Set and clear tables, replenish supplies, such as condiments and utensils, ensure table cleanliness, and provide prompt table service throughout the meal.
• Collaboration with Kitchen Staff: Communicate effectively with kitchen staff to coordinate order timing, address any special requests or modifications, and ensure that food is prepared and served in a timely manner.
• Payment Handling: Present the bill to guests, process payments accurately, handle cash and credit card transactions, and 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, and 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, to 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, to maintain a safe and hygienic dining environment for guests.

Requirements:

• Previous experience as a waiter/waitress or in a customer service role (preferred).
• Excellent communication and interpersonal skills – able to engage with guests professionally and warmly.
• Strong customer service mindset – friendly, efficient, and focused on creating a positive guest experience.
• Good personal hygiene and well-groomed appearance.
• Ability to work under pressure in a fast-paced environment.
• Basic knowledge of food and beverages, including menu familiarity and service etiquette.
• Ability to take accurate orders and relay them to the kitchen/bar promptly.
   

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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:

• The Head chef will be expected to develop, implement, monitor, and adjust the strategic offering of the food and beverage facilities at our resorts. You will be a key component in ensuring that the food and beverage offered is seen as an attraction in drawing customers to the resorts and not just a service offered to guests. As Head chef will need to deeply understand the strategic placement of the respective restaurants at the resort and design a menu and kitchen offering which meets the needs of this offering in all respects covering the menu choices, food quality, presentation, delivery, and costing.

Key responsibilities:

Strategic understanding of the business elements of a food & beverage service

• As the Head chef, you will be a key component to the holistic success of the food and beverage offerings at the resort. You will be expected to understand, identify, and implement improvements in the strategic plans around how the food and beverage facilities operate. Understanding what the customer wants and how to deliver this will be key to how well you can fulfill this role.

Business knowledge

• As the Head chef, you will have to have a good understanding of all financial reporting relating to the food and beverage services offered. You will need to be able to implement the necessary financial controls and have an integral understanding of the system reports. You will be expected to interpret these reports, identify concerns, and correct operating procedures and internal controls to address them.
• Your financial knowledge will need to feed into the strategic planning of how the food and beverage services are placed to cater to the ever-changing landscape and to meet the expectations set by the company.

Kitchen operations and system

• With an exceptional knowledge of all kitchens operating processes and systems. You will be expected to know exactly what is needed in the kitchen to deliver on the Food and beverage strategy, as well as health and safety processes.
• You will be expected to have exceptional knowledge and skill in planning and managing kitchen stocks accordingly. You will be expected to implement. Oversee and monitor all orders to meet the strategic objectives set in the food and beverage strategy on all from. (quality, service delivery, and cost)
• You will be expected to work on the system in place at the facility and it is expected that you are proficient on a computer and standard software used to best manage food and beverage services.

Leadership and team management

• As a head chef, you will be responsible for the management of your kitchen team. You will also be responsible for ensuring the effective working of your team with other teams at the resort.
• It is expected that you are knowledgeable of leadership principles and that these will be implemented in your day-to-day operations of the team. Leading them to deliver on the food and beverage strategic objectives.

 Continuous learning and development (including the training of the team)

• It is expected that you have a passion for food and beverage and that you have already developed strong habits in continuously developing your skills and keeping up with industry trends. As an executive chef you will be required to keep yourself relevant and pass the knowledge learnt onto your team.
• You will be expected to take the lead in identifying events, training programs, and networks that keep you relevant. The company operating process implemented by you must cater for the attendance of strategic events, networking, and training courses to ensure that the services offered meet the ever-changing customer expectations.

Deep knowledge and experience in menu creations

• As the head chef, you will be expected to have exceptional knowledge and experience in the creation of menus that meet the food and beverage strategic objectives set.
• The creation of exceptional plating and food theatre is paramount, and it will be expected that you have the skills, knowledge, and experiences in their creation. It will also be expected that you can train the team to deliver in the intended creating and food theatre at the standards expected.
• You will be expected to implement and train the team on their delivery and ensure that constancy in the deliverable is at an exceptional standard and in line with the strategic objectives.

Guest relations

• As a head chef, you will be expected to engage in guest relationships. You will be expected to be the face of the kitchen services and represent your team and company professionally and to the standards set in the food and beverage strategy. You will be expected to make appearances and to deal with guest complaints from time to time and it is expected that this will be done professionally and in line with the strategy.

Theoretical Knowledge:

• Culinary Education: A degree or certification in culinary arts.
• Professional Certifications: Additional certifications from culinary organizations or associations.
• Proven Track Record: Successful experience in progressively responsible culinary roles.
• Health and Safety Certification: Knowledge of food safety regulations and sanitation standards.
• Business Acumen: Understanding of budgeting, cost control, and inventory management.
• 4-5 Years’ experience in a similar position with a solid track record in kitchens, food development and people management experience
• Culinary school diploma or degree in Food service management, related field