Latest Vacancies at ANEW Hotels & Resorts

Minimum Requirements

• Culinary Certificate or Hospitality Management Diploma qualification will be an advantage
• At least 3 years’ experience within the hospitality industry in 4 star property.
• Must have at least 18 months of management or supervisory experience
• Must be standards and quality orientated
• Good knowledge of Food trends and inventory experience.
• High level of customer service, high level of numeracy skills, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills in English and Isizulu and / or IsiXhosa will be advantage
• High degree of self-motivation and ambition
• Skills to work both independently and as part of a team
• Time management

Duties and Responsibilities

• The Successful individual must ensure, consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
• Accountable for achieving budgeted food cost of sales for the property.
• Maintain and control of all food procurement, goods receiving, storage, issuing, stock taking, stock analysis, waste control and stock security procedures.     
• Contributes to ensuring that guest satisfaction is established and maintained by the employees.
• Contributes to maintaining appropriate staffing levels.
• Excellent knowledge of Opera with specific reference to Point of Sales.

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Minimum Requirements

• Matric
• Hospitality Certificate or Hospitality Management Diploma qualification will be an advantage
• At least 2 years’ experience within the hospitality industry in similar role
• Must be standards orientated
• Good knowledge of Food and Beverage
• High level of customer service, high level of numeracy skills, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills
• High degree of self-motivation and ambition
• Skills to work both independently and as part of a team
• Time management

Duties and Responsibilities

• Assist in the day-to-day management of the hotel operations to include front office, Housekeeping, F&B Service Levels, Administration,
• Supervising the setup of, and service at, all meals and beverage servings.
• Supervising service from the Bar and Kitchen, all activities connected to hosting and overseeing all public areas are presentable.
• Familiar with all operational aspects of Front Office, including Reservations.
• Bilingual with good communication skills
• Guest orientation & Hosting                                                                             
• Daily/Monthly Reports and Stock take

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Minimum Requirements

• High school diploma or equivalent.
• +- 2 Years experience as a reservationist
• Experience working with OPERA Cloud
• Excellent verbal and written, telephonic communication skills.
• Excellent command of English, multilingual proficiency beneficial.
• Strong organizational skills, time management and attention to detail.
• Proficiency in computer software, including reservation systems and Microsoft Office.
• Ability to work accurately in a fast-paced and high-pressure environment.
• Exceptional customer service skills.
• Problem-solving abilities.
• Flexibility to work weekends, holidays, and varied shifts.
• Needs to show initiative and work independently.
• Self-disciplined and motivated
• Team player with a positive attitude

Duties and Responsibilities

• Handle customer inquiries and reservations via phone, email, and in-person
• Written communication and correspondence for all inquiries
• Assist customers in choosing the right services or accommodations based on their needs.
• Maintain accurate and up-to-date reservation records including but not limited to attaching travel agent vouchers to bookings, maintaining guest profiles etc.
• Confirm and modify reservations as requested by customers including but not limited to following up, securing guarantees / releasing all bookings made.
• Provide information about rates, availability, and special packages.
• Process payments and provide receipts
• Managing OTA Bookings
• Balancing inventory
• Collaborate with other team members to ensure a seamless customer experience.
• Resolve customer complaints and issues in a timely and professional manner.
• Maintain a clean and organized work area
• Carrying out of additional duties as requested
• Preparing for group bookings such as preparing rooming lists, collecting payments, etc
• Adhere to company policies and procedures.

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Minimum Requirements

• +- 1 Year Reception Experience
• Tertiary qualification (Hospitality/Tourism Management) would be an advantage.
• Great knowledge of MS Office
• Extensive Knowledge of Opera 
• Bilingual 
• Accountable, Innovative & Great Motivator
• Immaculate Communication Skills

Duties and Responsibilities

• Assists the Front Office Management and supervisors in the processing of the reception procedure using the appropriate systems and procedures.
• Fully familiarized with all hotel and company policies
• Maintains the appearance of the Front Office Department with reference to tidiness and the safekeeping of all correspondence, dockets, and registration details.
• Receives Guests in a manner which is polite, friendly, and efficient.
• Ensures that the Guests complete Registration Forms correctly and that the information completed is in accordance with the Reservation information systems requirements, guest profiles are updated including nationality statistics and ensure payments are guaranteed.
• Maintain exceptional level of grooming, body language and posture always.

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Minimum Requirements

• Matric, tertiary qualification would be added advantage
• +2 years experience as a Chef 
• Ability to work in a fast paced kitchen

Duties and Responsibilities

• Ensure stocks are neatly packed in order to get an accurate count.
• Assist in checking, daily stock par levels to be maintained for fridges, freezers, dry stores, consumables and operating equipment     
• Operating equipment to be checked and stored in a secure place
• Products used must always be of the highest possible standard and rotated and received according to official Hotel policy.               
• Stock requisitions to be checked against actual issue and any discrepancies to be reported to person who ordered/issued immediately.

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Minimum Requirements

• +3 Years’ Experience in Banqueting/Reservations
• Matric / 1 Min Year University
• Great knowledge of Opera 
• Knowledge of MS Office, Outlook & Google Chrome
• Mature, Confident, Patient, Great Interpersonal Skills & Computer Skills
• Good Communicator, Innovative & Accountable

Duties and Responsibilities

• Prepare quotations for group bookings and conferences for all the properties from the sales team
• Assist properties that do not have Banqueting Co-ordinators with all required responsibilities
• Negotiate budgets with customers
• Draw up contracts for events and groups.
• Provide prompt and efficient service 

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Minimum Requirements

• Matric (Grade 12) certificate, with a hospitality qualification is desirable 
• At least one years’ plus banqueting waiter experience within the hospitality industry in 3- & 4star property.
• Knowledge of Plus point systems and procedures 
• High level of customer service, disciplined, organised, and attention to detail essential. Excellent communication skills in English and IsiZulu will be advantage 
• High degree of self-motivation and ambition 
• Must be able to work shifts, nights and weekends 

Duties and Responsibilities

• Greet customers politely as they enter the restaurant, project a hospitable, polite, friendly, warm, and smiling attitude to all employees and customers. 
• Explain the menu items in terms of preparation, ingredients and presentation, practice suggestive selling skills to improve average spend per head and customer experience.
• Input order on Plus point  
• Adhere to company cash and all money handling procedures. 
• Re-set and prepare conference venues for customers including decorations, condiments, napkins, utensils, clean tables and ensure they are cleaned. 
• Bid guest’s farewell and invite them back to the hotel on departure