Vacancies Available at ANEW Hotels & Resorts

Minimum Requirements

• +- 3 Years of experience as a Maintenance Manager
• Matric, tertiary qualification would be an added advantage (Electrical, Plumbing, Mechanical)
• Knowledge of MS Office
• Strong Analytical & Problem Solving Skills

Duties and Responsibilities

• Ensures that the room care programme is pre-planned, budgeted and managed.
• Draws up a preventative maintenance schedule annually and ensures that all plant and machinery is maintained in accordance with the schedule.
• Places orders for maintenance requirements and repairs having first obtained the approval of the General Manager / Financial Manager or the Assistant General Manager.
• Ensures that the policy on power saving globes, appliances and best practise is managed.
• Draws up maintenance department budget, controls expenditure against budget and provides the General Manager with a monthly report of maintenance expenditure.
• Ensures that the Cardex system of budget control is in place.
• Monitors the level and quality of services performed by outside contractors in accordance with all lease agreements, service contracts and warranties.(SLA)

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Minimum Requirements

• Matric
• Hospitality certificate or diploma is desirable
• At least 3 years experience as an Assistant Banqueting Manager within the hotel
• Knowledge of Opera, Front office & F&B systems and procedures
• High level of customer service, disciplined, organized and attention to detail is essential
• Excellent communication skills
• High degree of self-motivation and ambition
• Must be able to work shifts, nights and weekends

Duties and Responsibilities

• Greet customers politely, project a hospitable, polite, friendly, warm and smiling attitude to all employees and customers.
• Introduce self to customers
• Ensures each conference facilitator receives a welcome pack and briefing on arrival
• Ensure that our service and product deliver the highest level of guest satisfaction.
• Monitor customer's needs and promptly handle requests
• Ensures post conference debrief with client and sign off account before departure on last day.
• Bid guest’s farewell and invite them back to the hotel on departure
• Handle customer complaints in a polite and professional manner, if unable to assist refer to manager immediately.
• Ensure the Year to Date departmental profit per the budget is achieved.
• Follow up on all daily banqueting and conference enquiries and ensure receipt of all pre-payments and deposits limiting business risk to non-payment.
• Adhere to company cash and all money handling procedures.
• Ensure all revenue per function sheet is raised correctly per day on Pluspoint and Apex. Ensure a banqueting control file is opened for all events and revenue is agreed to this on a daily basis.
• Ensure that open folios with balances due are paid by the customer / guest, on departure. In the case of the companies which have credit facilities, ensure that all amounts due are checked out to accounts receivable within 24-hours of the guest departing.
• Accountable for Banqueting cost control and the related results.
• Produce reports on the aspects of the Banqueting Department in terms of policy and directives issued by the General Manager and F&B Manager.

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Minimum Requirements

• +3 Years’ Experience as a Front Office Manager or Assistant
• Hospitality Management Qualification would be an added advantage.
• Intensive Knowledge of Opera Cloud
• Ability to remain positive and focused in a fast-paced environment.
• Great interpersonal skills
• Good Communication Skills

Duties and Responsibilities

• Ensure, compliance to Standard Operating Procedures for all areas of the Front Office Department.
• Ensure the profitable level by ensuring highest occupancies with the highest possible room rate.
• Ensure that the necessary systems and controls are in place with regards to handling various methods of payment, deposits, rate variances and cash-ups
• Ensure that all charges are correctly entered on the guest’s bill and always up to date.
• Carry out all duties as reasonably requested by Management.

go to method of application »

Minimum Requirements

• +- 3 Years of experience as a Maintenance Manager
• Matric, tertiary qualification would be an added advantage (Electrical, Plumbing, Mechanical)
• Knowledge of MS Office
• Strong Analytical & Problem Solving Skills

Duties and Responsibilities

• Ensures that the room care programme is pre-planned, budgeted and managed.
• Draws up a preventative maintenance schedule annually and ensures that all plant and machinery is maintained in accordance with the schedule.
• Places orders for maintenance requirements and repairs having first obtained the approval of the General Manager / Financial Manager or the Assistant General Manager.
• Ensures that the policy on power saving globes, appliances and best practise is managed.
• Draws up maintenance department budget, controls expenditure against budget and provides the General Manager with a monthly report of maintenance expenditure.
• Ensures that the Cardex system of budget control is in place.
• Monitors the level and quality of services performed by outside contractors in accordance with all lease agreements, service contracts and warranties.(SLA)

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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

• B. Com Accounting degree would be an added advantage
• At least 3 years’ plus experience within the hospitality industry in 3- & 4-star property, at senior management level in a similar position.
• Must be standards orientated.
• Good knowledge of hotel / lodge and / or resort experience.
• High level of customer service, leadership skills, high level of numeracy skills, disciplined, organized, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills in English will be advantage.
• High degree of self-motivation and ambition.

Duties and Responsibilities

• Forecast/budget business for future months/years.
• Assist all departments heads by reviewing and monitoring expenditure in each department.
• Process monthly financial statements and report on these to the General Manager and Director of Finance.
• Verify payroll transactions before finalization of processing.
• Manage creditors and ensure they are paid timeously, taking into account settlement discounts and applicable rebates are collected.
• Oversee all Debtors are collected, where required and to assist with problem solving.
• Review and authorize all payments to suppliers in accordance with cash flow availability.

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Minimum Requirements

• Completed diploma in Professional Cookery
• +3 Year Experience as a Head Chef/Sous Chef
• The ability to communicate and collaborate effectively with team members and clients
• Good knowledge of plus point system.
• Great knowledge of food cost and menu planning
• Strong management skills
• Strong conferencing experience is essential.

Duties and Responsibilities

FINANCE

• Monitor pricing from accredited suppliers and inspect food quality upon delivery.
• Ensure portion control is consistently managed.
• Actively implement food regeneration daily according to company standards.
• Obtain a daily meal/arrivals report from the Front Office for meal allocation.
• Review DRR daily for internal/external food charges.
• File all Cost of Sales summary sheets and ensure backups are stored.
• Maintain cost of sales at or below 34% and keep stock sheet prices current.
• Conduct monthly OE stock counts and manage stock per company policies.
• File equipment-related documents, fridge/freezer temp charts, and cleaning records.
• Ensure timely submission of all reports.
• Control food procurement, receiving, storage, issuing, stock-taking, analysis, and security.
• Be present during stock takes, maintaining neatly packed stocks and checking par levels.
• Ensure operating equipment is secured and products meet quality standards.
• Check requisitions against actual issues and report discrepancies immediately.
• Daily check of à la carte items for variance reports; update costs every six months.
• Reduce monthly COS in line with company budget standards.
• Submit specialized event menus to the General Manager for approval by deadlines.

PROCESS

• Ensure compliance with Standard Operating Procedures in the kitchen.
• Adhere to breakage policy, signing and filing copies by all chefs.
• Communicate and sign off on all policies and procedures with kitchen staff.
• Conduct stock takes on the 10th, 20th, and last day of each month.
• Uphold ANEW Brand Standards in training and operations.
• Display cleaning schedules and complete monthly deep cleaning.
• Address all recommendations from the monthly MAD audit.
• Complete all OPUS tasks within the stipulated time frame.
• Maintain cleanliness and organization of cooking equipment and storage.
• Ensure chemical usage charts are visible.
• Hold chefs accountable for hygiene and cleanliness in their sections.
• Follow the FCS system, keeping paperwork updated.
• Adhere to FIFO principles in the kitchen.
• Sanitize work areas and separate cooked from raw items.
• Ensure compliance with statutory regulations and health standards.
• Service the extractor canopy every six months and display the certificate.
• Conduct monthly high-risk pest control and implement waste control measures.
• Minimize food waste and ensure waste bins are sanitized and properly managed.
• Communicate employee shift rosters and manage leave requests effectively.
• Ensure HR policies are communicated and new employees receive necessary documents.
• Promote sound industrial relations through regular meetings.
• Enforce company rules consistently and hold monthly departmental meetings.
• Review timesheets for accuracy and record overtime properly.
• Conduct monthly one-on-ones with kitchen colleagues, filing documentation.
• Maintain a training calendar and provide ongoing training as needed.
• Adhere to Occupational Health & Safety Act requirements and evacuation procedures.

PEOPLE

• Lead by example to uphold HITEC culture in interactions.
• Maintain high standards of personal hygiene, uniform appearance, and punctuality.
• Foster loyalty, trust, and respect within the kitchen team through motivational management.
• Demonstrate professionalism and emotional intelligence at all times.
• Provide continuous on-the-job training and ensure training documentation is completed.
• Employees must not report for duty under the influence of alcohol or drugs.

CUSTOMER

• Greet customers warmly upon entry, projecting a friendly attitude.
• Ensure kitchen staff present a good image through efficiency, courtesy, and cleanliness.
• Require kitchen staff to wear uniforms at all times.
• The Head Chef must be visible during meal times, interacting with guests.
• Address guest complaints promptly and share feedback with the kitchen.
• Display Guest Revu feedback in the kitchen and use service excellence skills.
• Implement standard recipes for food items and taste preparations to ensure flavor.
• Ensure buffet items and presentation meet the highest standards.
• Use props for buffet setups, labeling items as per Brand Standards.

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Minimum Requirements

• Matric (Grade 12) certificate, a tertiary qualification in Hospitality or Tourism will be an added advantage.
• At least two years’ plus experience as a Night Auditor within the hospitality industry in 3- & 4-star property.
• Knowledge of Apex, Plus point and Opera Cloud systems
• High level of customer service, disciplined, organised, and attention to detail essential.
• Excellent Communication Skills
• High degree of self-motivation and ambition
• Must be able to work at nights, weekends and public holidays.
• Friendly and service orientated
• Reliable, responsible and dependable to fulfil obligation

Duties and Responsibilities

• Carries out a detailed audit on the previous day’s business and verifies the revenue taken as well as the Daily House Activity report and ensures that all arrivals have checked into the Hotel and that guest folios have been opened.
• Checks to ensure that all departures for the day have checked out or makes sure that they are checked in again when stays are extended.
• Ensure sign off by Housekeeping and Front Office of balances of rooms sold versus rooms cleaned.
• Produces Emergency Back-up reports.
• Processes late Food and Beverage Cash-ups.
• Balances pre-lists received by reception during the day.
• Processes revenue allocation from all-inclusive Guest Bills to other departments.
• Produces a Day End report using relevant systems and procedures, in accordance with company policy.
• Checks the Guest Folio Pits to ensure all dockets have been processed and allocated to the correct bill. Ensures that guest bills have all the correct detail and documentation is attached prior to the departure of the Guest.
• Closes down the point of sale equipment, which links Food and Beverage Sales outlets with the Front Office system in accordance with company procedures.
• Prepares guest key audits and establishes if any active key cards are not accounted for.
• Completes other audits of rates, Food and Beverage Control, Laundry Charges and House Accounts.
• Ensure that the necessary systems and controls are in place with regards to handling various methods of payment, deposits, rate variances and cash-ups