Latest Jobs at Tych Business Solutions

JOB DESCRIPRION

• Oversee the daily operations, service standards and staff performance to deliver exceptional, high-end dining experiences. This person will ensure that all service requirements are met with conferences, group bookings, picnics, private catering and braai’s whether these take place on or off the Estates.
• Works very closely with the Head Chef to ensure the quality of food served in all areas to all guests in The Dining Room.

MAIN RESPONSIBILITIES:

• Review guest preferences on Protel per booking to ensure that the adequate and timely planning is done for all upcoming guest stays with dietary and or special meal requirements to deliver on intuitive service.
• Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Prepare and supervise the mise-en-place for each meal period including preparations for room service orders.
• Manage table allocations and booking times efficiently, ensuring guest satisfaction and equitable distribution between wait staff.
• Ensure all guest orders are taken per SOPs, promoting menu items and responding positively to non-menu requests.
• Implement and monitor systems and processes that ensure exceptional guest experience in terms of food quality, taste, safety, and nutrition.
• Coordinate with procurement to ensure that the beverage list is always up to date and correct pricing on menus and POS system.
• Ensure all set-ups for conferences, group bookings, picnic’s, braais and any other special arrangements are completed timeously and according to standard.
• Do post venue checks to report any damages and ensure venue/s are turned around to their standard layout.
• Lead pre- and post-service briefings with special attention paid to planning for larger events, group bookings and conference groups.
• Ensure consistent menu training including allergens and dietary requirements in coordination with the Head Chef.
• Continuously assess and support staff development, identifying areas for improvement and training.
• Together with Human Resources, conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results
• Weekly meetings with Hotel Manager to discuss any disciplinary issues, flow of service or other guest related suggestions.
• Taking charge of stock count procedures and ensuring this is submitted to the stores department before or on deadline.
• Monitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Handle telephone & email reservations and inquiries per standards.
• Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
• Work closely with the kitchen team to assist in the costing of new dishes and menu items, ensuring they are both feasible and profitable.
• Do pre- and post-inspections of all conference venues, private dinners, braais and picnic set-ups.

EXPERIENCE AND SKILLS:

• Previous experience in a similar role within a fine dining or 5-star Hotel restaurant or hospitality environment.
• Excellent knowledge of food and beverage service standards.
• Proficiency in using restaurant POS systems.

INHERENT REQUIREMENTS:

• Qualification or Diploma in Hospitality Management or Culinary Arts
• Wine certificate course would be beneficial
• Valid Driver’s Licence
• Preference will be given to candidates from Franschhoek and neighbouring areas

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JOB DESCRIPTION

• The Breakfast Chef takes full responsibility for breakfast service to ensure that high-quality food is presented to guests with the effective management of the breakfast service team at The Dining Room. This role is vital to ensure consistency at each breakfast service. It requires a strong focus on food preparation, station set-up and stock control.

KEY RESPONSIBILITIES:

• Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.
• Ensure the food served meets the expected standards, maintaining the reputation.
• Check daily and weekly restaurant bookings forecast to ensure the proper ordering and planning is done in conjunction with the Head Chef.
• Report any complaints, concerns, or operational requirements to the Head Chef & F&B Manager including faulty or new equipment requests to optimise offering and operations within the kitchen team.
• Ensure all breakfast items are seasonal, fresh, and organic as per vision/standards.
• Buffet set-ups and replenishment to be executed exactly every day.
• Maintain strong communication with the Front of House teams to ensure precise and timeously delivery of each order.
• In conjunction with the Hotel Front Desk, to note all special requests and specific breakfast service details are recorded on the PMS system for next day or future stays.
• Ensure that breakfast box orders are prepared fresh and packaged according to standard.
• Review breakfast menus annually and make the necessary recommendations for seasonal or annual improvements with detailed monitoring and record keeping of fast-moving items vs items that are being wasted.
• Conduct daily team briefings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and seasons/replacement items.
• Assist the Head Chef in checking staff attendance, grooming, and personal hygiene.
• Ensure breakfast service is adequately staffed by monitoring the daily occupancies closely.
• Responsible for assisting the Head Chef with duty rosters and delegating staff duties, including coverage for holidays, sickness, and absenteeism.
• Supervise and coordinate activities of CDP’s, Commis Chefs, and Interns to ensure efficient and smooth food service.
• Work alongside CDP’s, Commis Chefs, and Interns to enhance kitchen efficiency.
• Spend as much time as possible cooking, leading the section, and providing hands-on training for junior team members.
• Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.
• Control costs by minimizing spoilage and waste while ensuring portion control.

EXPERIENCE AND SKILLS

• Similar experience within a 5-star Hotel and or fine dining restaurant.
• Excellent knowledge of food and beverage service standards.
• Strong knowledge of kitchen management, food costing and inventory control.
• Ability to confidently operate within a fast-paced environment
• Strong leadership abilities to guide junior kitchen staff.

INHERENT REQUIREMENTS:

• A relevant culinary qualification
• Preference will be given to candidates from Franschhoek and neighbouring areas

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Job Description

• The Junior Pastry Chef is responsible for a variety of baked goods and desserts, ensuring quality, consistency, and innovation. This role requires expertise in pastry arts, creativity, and an ability to work efficiently under pressure. The Junior Pastry Chef will work closely with the Pastry Chef to meet the restaurant’s high standards of food preparation, presentation, and hygiene.

Main Responsibilities

• Prepare a wide variety of high-quality pastries, desserts, and other baked goods for the restaurant menu.
• Assist the Pastry Chef with developing new and exciting pastry and dessert options for seasonal menus and special events.
• Ensure that all pastries and desserts are presented to the highest standard, maintaining consistency in taste, appearance, and portion control.
• Assist in overseeing the freshness and quality of ingredients used in pastry preparation.
• Assist in developing and testing new pastry and dessert menu items, considering seasonal ingredients, customer preferences, and trends.
• Work with the Pastry- and Head Chef on special menus for events, promotions, and seasonal changes.
• Assist with the managing of the inventory of pastry ingredients and supplies, ensuring stock levels are maintained and wastage is minimized.

Experience and skills:

• Similar experience within a 5-star Hotel and or fine dining restaurant.
• Exceptional knowledge of pastry techniques and dessert preparation.
• Inventory Management
• Interpersonal skills
• Ability to work under pressure
• Cost-control awareness
• Creative and artistic skills, with a passion for developing unique pastries and desserts.

Inherent Requirements:

• Matric Certificate
• Diploma or certification in Pastry Arts, Culinary Arts, or a related field.

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JOB DESCRIPTION

• Looking for a self-directed and detail-oriented Restaurant Area Manager in the Cape Town area. The ideal candidate should have good organizational skills and experience in both leading and working as part of a team in the hospitality or food industry. This position requires a vehicle as there will be travel between stores

KEY RESPONSIBILITIES

• Stay tuned in with emerging trends that will affect the business
• Demonstrate ownership and accountability by consistently improving restaurant operating standards and taking       the necessary corrective action
• Monitor poor performing restaurants. Implement and execute corrective action plans to improve poor operating       or low profitability restaurants
• Ensure standards and regulation compliance of the Ops team.
• Identify and communicate operational and financial risks and create corrective action plans
• Monitor and improve restaurant profitability
• Submit daily, weekly and monthly & other required reports on a timely basis
• Provide leadership, coaching & strategic direction to restaurant management teams.

JOB REQUIREMENTS

• Proven experience at a Multisite Management level.
• Tertiary qualification advantageous
• Strong Leadership ability;
• Ability to delegate and manage down effectively;
• Intermediate Microsoft Excel and Word skills;
• High attention to detail and process driven;
• Analytical Strong verbal and written communication skills
• Discretion and integrity
• Problem analysis and problem-solving skills
• Stress tolerance
• Decision-making
• Strong market knowledge and experience in working across various functions, businesses and regions
• Previous knowledge of Micros advantageous

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JOB DESCRIPTION

• The Irrigation Technician will be responsible for the installation, maintenance, and repair of all irrigation systems across the estate and other properties.
• The role requires a proactive and hands-on individual who can ensure efficient water usage, maintain system functionality, and support overall landscaping and vineyard health.

Main Responsibilities:

• Install, maintain, and repair irrigation systems
• Program time clocks for automated irrigation systems.
• Manage and control inventory of irrigation parts and spares.
• Install and program irrigation electronic controllers
• Monitor soil moisture levels
• Maintain optimum soil moisture levels
• Any general landscaping work required during winter or rainy periods
• Upskilling the landscaping and garden teams in line with LCSA’s neatness and tidiness standards
• Follows and implements management and inspection protocols
• Making recommendations/suggestions regarding irrigation systems to reduce costs and water usage
• Management of irrigation systems to reduce replanting and water usage

Experience and Skills:

• Ability to assess landscaped conditions to ensure a healthy growing environment
• Communicate accurately and timely to ensure speed of quality of services
• Must be able to operate garden equipment and tools
• Must be a team player

Inherent Requirements:

• Matric would be advantageous
• 2 years’ experience working in a similar position
• Local Franschhoek candidates would be advantageous

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Job description

• To support the Company Secretary and Board of Directors by ensuring adherence to legal, regulatory and corporate governance standards, and by providing effective administrative, advisory and organisational support to maintain the integrity and efficiency of the organisation’s governance framework.

Key Responsibilities:

• Organise and coordinate Board and Committee meetings, including preparing agendas, facilitating submissions, consolidating meeting packs, loading packs to Diligent, preparing minutes and ensuring timely circulation of minutes.
• Draft and circulate resolutions for approval and maintain accurate records of Board and Committee decisions.
• Provide governance support to all entities, trusts and related committees falling under the management.
• Ensure compliance with applicable statutory and regulatory requirements, including submissions to CIPC, the Master of the High Court and financial institutions where required.
• Manage and maintain statutory registers, governance records, charters, policies, agreements and other corporate documents.

Job Requirements:

• Professional certification in Chartered Governance, or currently in the process of completing the final course before sitting for Board Exams.
• Proven experience in a corporate secretarial role, with extensive experience in the secretarial field and exposure to governance and compliance practices.
• Strong knowledge of corporate governance frameworks, statutory regulations and compliance requirements.
• Sound understanding of Companies Act requirements, CIPC submissions, governance documentation and statutory registers.
• Excellent organisational, communication, drafting and stakeholder engagement skills.