Fresh Jobs at ANEW Hotels & Resorts

Minimum Requirements

• At least one years’ plus experience within the hospitality industry in 3- & 4-star property.
• Must be standards orientated
• High level of customer service, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills in English and IsiZulu will be advantage
• High degree of self-motivation and ambition
• Must be able to work shifts and weekends

Duties and Responsibilities

• Receive guests to the Safaris Department by greeting customers politely as they enter, and attending to their inquiries and also answer inquirers over the phone. Project a hospitable, polite, friendly, warm and smiling attitude to all employees and customers.
• Make game drive reservations for guests according to their needs, and also make sure that all game drive reservations cancelled are effected immediately to avoid confusion.
• Build good relationship and rapport with guests to make them feel comfortable and address any complaints they might have in a very courteous manner to protect the image of the hotel.
• Keep clear and comprehensive records of guest game drive bookings and all billings for accountability and future reference.
• Report issues of maintenance and malfunctioning appliances to the manager for quick repair in order to ensure guests comfort and satisfaction.

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Minimum Requirements

• Matric (Grade 12)
• Financial Accounting qualification
• Pastel knowledge essential 
• Previous hotels experience an advantage, preferably in a similar position.
• Opera and F&B point of sale knowledge essential.
• Excellent communication skills, verbal & written.
• Fully literate and numerate (able to perform relative calculations, statistics and be able to interpret basic accounts and financial statements/reports/invoice.

Duties and Responsibilities

• Checking back-up documentation obtained from receiving against summary of purchases.
• Inputs invoices and Requests for Credit/Debit notes into Accounts Payable
• Prints payment requests/cheques/EFT summary and submits them to the Financial Manager and General Manager for signature/payment.
• Reconciles suppliers’ statements against invoices and Requests for Debit/Credit Notes
• Ensures that supplies are paid timeously and that settlement discounts are obtained wherever available.
• Ensures integrity of procurement platform.         
• Assists with audit requirements at year end.

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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

• 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 diploma is desirable
• At least 1 years experience plus reception experience within the hospitality industry
• 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

• 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

• Hospitality Certificate or Hospitality Management Diploma qualification
• At least 10 years plus experience within the hospitality industry in 3- & 4-star property.
• Must have at least 5 years of general management experience
• Must be standards orientated
• Good knowledge of Food and Beverage, Rooms departments with 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 
• High degree of self-motivation and ambition

Duties and Responsibilities

• Build a reputation for our F&B offering which attracts Weddings, Conferences and Non-Resident Diners.
• Work with our team to deliver personal and business growth.
• Manage all expenses to ensure we achieve our budgeted profits.
• Be capable of making a difference and take this property and your own career to the next level.
• Develop and implement an intuitive and efficient strategy to promote the hotel's services.
• Supervise work at all levels adn set clear objectives to the team.

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Minimum Requirements

• Able to work with a POS system
• Minimum 1 years experience in 4-5* establishments
• Must have grade 12 and be computer literate
• Bartendering certificate will be desired
• Excellent sales & customer care skills
• Strong admin skills
• Knowledge of stock control 

Duties and Responsibilities

• Attend to customers drink orders
• Pour drinks accordingly to the hotel’s policies and procedures
• Always keep the bar area clean
• Stock fridges and other stations
• Do the stock take before and after the shift

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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.

go to method of application »

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

• Maintain and control of all food procurement, goods receiving, storage, issuing, stock taking, stock analysis and control and stock security procedures.    
• Plan and direct food preparation culinary activities
• Modify or create menus that meet qualify standards.
• Estimate food requirements and labour costs.
• Manage kitchen staff operations.
• Arrange for equipment purchases and or repairs.
• Always be price conscious when purchasing food items or kitchen consumables.
• Inspect each delivery to ensure food items are always of the highest quality.
• Ensure that portion control is always managed.
• Ensure the reprocessing of food is actively implemented and managed daily.
• Ensure that a daily meal/arrivals report is obtained from the Front office to ensure correct allocation of meals.