Monthly stock takes for boutique. Ensure stock levels are sufficient by placing orders with suppliers processes. Qualifications: Grade 12 Experience: 3 years' experience in hospitality Preferably working in Attention to detail. Must be able to multi-task. Experience working on Dine plan or similar booking system
Monthly stock takes for boutique. Ensure stock levels are sufficient by placing orders with suppliers processes. Qualifications: Grade 12 Experience: 3 years' experience in hospitality Preferably working in Attention to detail. Must be able to multi-task. Experience working on Dine plan or similar booking system
license (non-negotiable).
Reference: CPT003531-LH-1 Do you have experience being the “front face” and “go to” host at events? Our operational experience required. REQUIREMENTS Matric, with relevant qualifications advantageous Experience within essential Bilingual in English and Afrikaans Experience in event operations management Proficiency in applications An interest in tourism and travel Experience as a front face and communicator at various events be submitted Salary: R negotiable dependent on experience Join us on SOCIAL MEDIA or visit our WEBSITE
Reference: CPT003531-LH-1 Do you have experience being the “front face” and “go to” host at events? Our operational experience required. REQUIREMENTS Matric, with relevant qualifications advantageous Experience within essential Bilingual in English and Afrikaans Experience in event operations management Proficiency in applications An interest in tourism and travel Experience as a front face and communicator at various events be submitted Salary: R negotiable dependent on experience Join us on SOCIAL MEDIA or visit our WEBSITE
Requirements: Valid driver's license (non-negotiable). Experience in property/household and personnel management and when required (with overnight stays). Chef experience (non-negotiable). Responsibilities: Daily management overnight stays). Salary: Negotiable - dependent on experience and qualifications. Monthly
or related field
overseeing the visitor attraction shop, museum experience, kitchen garden and restaurant.
< management or business management.
Relevant experience in hotel management, restaurant management or
Proven ability to manage a team.
Experience of financial management.
A passionate disposition
Creating and facilitating a unique guest experience.
Upkeep of all museum installations, of
Culinary Arts or related field At least 5 years of experience as an Executive Chef or Head chef in a 5-star and sanitation standards Financial acumen with experience in budget management and cost control Own transportation
Culinary Arts or related field At least 5 years of experience as an Executive Chef or Head chef in a 5-star and sanitation standards Financial acumen with experience in budget management and cost control Own transportation