Latest Openings at Belmond Mount Nelson Hotel

Primary Responsibilities Include:

• Preparing quotes, making follow-up calls with prospective clients and holding meetings with clients who are interested in hosting an event.
• Quote and contract all potential business through all available booking channels.
• Ensure that standard correspondence formats for various stages of reservations is completed and maintained.
• Answer reservations calls in a pleasant and courteous manner, in accordance with LQA standards.
• Ensure all relevant groups / event information is communicated in a timely fashion.
• To optimize sales & profitability through an effective and efficient reservations process whilst enhancing relationships with existing clients.
• Manage site inspections in conjunction with the Sales team.
• To continuously seek ways to maximize revenues and profits by up-selling facilities and services.
• Establish rapport with clients maintaining effective customer relationships and provide a timely response to their enquiries.
• Spend time in each function / event to ensure that the guests and organizers are well looked after and to support banqueting where needed.
• Liaise with suppliers (off-site) when needed.
• Preparing and ensuring all bookings are accurate and in accordance with Company policies and procedures.
• Ensure the accurate and timeous invoicing and that payment is received.
• To ensure that function sheets are compiled accurately on a weekly basis and that any changes are recorded on change sheets and distributed to the relevant parties.
• Maintain close working relationships with all other departments in the Company; keeping them updated and involved in all details of upcoming functions and groups.
• Ensure you remain knowledgeable on all aspects relating to the hotel room configuration and banqueting operation and services available; menu options, beverage knowledge, wine lists, function room layout, hotel room layout etc.
• Ensure that you meet and work according to the department’s Standard Operating Procedures.
• Actively endeavor to seek and resolve guest complaints, where possible, exercise judgement and escalate it to the manager.
• Inform other departments and follow up with regards to special instructions / requests.
• Maintain the highest standards of professionalism when working through guest issues/complaints.
• Performing daily banking duties (posting of blue slips).  
• Taking refunds, commission claims etc. to accounts daily.       
• To ensure that function sheets and Group file covers are compiled and distributed on a weekly basis and that any changes are recorded on change sheets and distributed to the relevant parties.
• To ensure that all details pertaining to Group or Event functions e.g. client files, contract and confirmation letters are accurate, recorded and relevant parties are kept up to date as required.          
• To ensure that all room and Banqueting charges are accurate.  
• Follow up daily on PM's and accounts outstanding.        
• In the absence of the manager, attend weekly Banqueting forecast meetings to discuss functions in greater detail with relevant parties and to provide answers to any areas of concern.          
• In the absence of the manager, attend weekly Groups meetings to ensure sufficient follow up and information shared with Sales team.         
• Hosting of group pre-cons, to be present for group arrivals and departures as required and ensure regular check up with in house groups.

Requirements

Experience & qualifications

• Diploma or degree from a reputable hotel school - preferred.
• 3 - 5 years Group / Events / Conferencing Experience within a luxury environment - preferred.
• Previous junior sales and reservations experience – advantageous.

Knowledge and skills

• Strong verbal and written communication skills.

• Opera PMS knowledge.
• Computer literacy.
• Excellent organization and time management skills.

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Description

• As a Reservations and Sales Coordinator for Belmond Safaris, you will orchestrate the smooth operation of daily tasks, providing comprehensive support that ranges from managing office duties, coordinating activities, and handling travel arrangements to preparing key presentations and reports. If you’re looking to develop your skills and be part of the future of luxury, this is your moment. This role is based in our Cape Town Offices.
• Be part of the efficient running of the business by coordinating tasks, activities and other administrative related functions.
• Manage the day-to-day functions of the Department.
• Make travel arrangements & arrange forex.
• Prepare presentations, spreadsheets and reports.
• Dealing with customer complaints or issues.
• Assist in vendor relationship management.
• Compile and distribute all STO contracts to new and existing clients, monitoring their return and then ensuring these are filed according to global standards.
• Contact new and existing clients where required as directed by the Director of Sales and Marketing.
• Complete all required month-end reports for Sales and Reservations.
• Create and manage all clients/accounts/opportunities as required by the Director of Sales and Marketing.
• Create and distribute all required daily/weekly reports to the team.
• Send motivation for complimentary requests and update familiarisation trip tracking sheet.
• Assist Sales and Finance with tasks and responsibilities assigned to you on a part time or regular basis.
• Assisting in our Tour Operating division to form a support structure and to facilitate touring bookings as and when required.
• Part of the role will also be fulfilling the functions of a reservation’s consultant.

Requirements

Skills required:

• 1-3 Years’ experience in similar role – preferred.
• Experience in tour operating/safari sector- beneficial.
• Knowledge of office management systems and procedures.
• Proficiency in MS Office (MS Excel and MS PowerPoint, in particular).
• Strong organisational skills with the ability to multi-task.
• Knowledge of basic bookkeeping principles.

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Primary Responsibilities Include:

• Assist with the hiring, training, scheduling, and supervising the team.
• Ensure the highest standards of service excellence and quality in the F&B department.
• Overseeing day-to-day operations of the Banqueting department, including opening and closing procedures, managing seating arrangements, and coordinating timely food preparation with the kitchen staff.
• Assist in the managing of F&B departments as required.
• Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.

Requirements

What You Bring:

• Experience providing exceptional customer service, handling Food & Beverages and working in a fast-paced environment.
• Good Food & Beverage product knowledge.
• Friendly and attentive demeanour, ability to answer questions, provide recommendations, and ensure a positive dining experience for our guests.
• Strong communication skills to interact with the guest, as well as your fellow colleagues.

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Primary Responsibilities Include:

• Assisting the Sous Chef in creating menu items, recipes, developing dishes and costings.
• Maintain good knowledge of cooking methods, styles and alternatives. 
• Produce all necessary food for all food service operations as required and as instructed by the senior Chef.
• Ensure that allocated section is always kept clean, and all prep is completed.
• Run the shift independently and supervise staff to prescribed SOP and maintain discipline in the kitchen.
• Order, rotate and take stock of inventory.
• Pro-active ordering, maintaining minimum par levels of food for your section of the kitchen.
• Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
• Ensure correct stock rotation procedures are followed.
• Judging quality of raw material & providing quality finished products.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Ensure that the quality & quantity standards are adhered to in the section.
• Supervise and guide junior staff as required in accordance to set standards
• Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Maintain full awareness of all menu items, their recipes, methods of production and presentation standards.
• Deputise in the absence of senior chefs.
• Maintain and implement preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of any malfunctioning.
• Ensure effective communication between staff.
• Responsible for hygiene, safety and correct use of equipment and utensils.
• Periodically check the expiry dates and proper storage of food items in the section.
• Guide and train subordinates daily to ensure high motivation and efficient working environment.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.
• Monitoring portion and waste control to maintain profit margins.
• Ensure that all potential hazards are reported immediately and rectified.
• Be able to make recommendations for alternatives, understand and action all required dietaries and allergens as requested.
• Perform other administrative tasks as will be communicated by superiors.
• Resolve possible disputes within the kitchen and report any unresolved.

Requirements

What You Bring:

• 3-5 years’ relevant kitchen experience in a supervisory role.
• Computer literate in MS Excel, MS Word and Gmail.
• Good communication skills.
• Good knowledge of hygiene & safety standards.
• Ability to work with little supervision.

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Primary Responsibilities Include:

• Assist guests during the dinner service with wine recommendations and selection for perfect pairing with their dinner, decanting of the wine and wine service.
• Create and maintain an extensive wine list, ensuring it is up to date with the newest wines and trends.
• Conducting wine tastings for staff training and as a Hotel offering for Guests.
• Ensuring that the wine cellar is fully stocked.

Requirements

What You Bring:

• Friendly and approachable attitude; ability to communication clearly, listen attentively, and work well within a team.
• Sommelier certificate.
• 1 – 2 Years’ experience as Sommelier in 5-star establishment.
• Excellent knowledge of fine local and international wines and premium beverages.
• Ability to engage with guests, understand their preferences, make recommendations, and provide a positive experience.