Description Our client is seeking a Merchandising and Admin Manager to join their team, based in Johannesburg
of work experience as a Field Guide in a similar Lodge Environment A level 1 FGASA qualification or Higher their Lodge experience from arrival to departure Efficient assistance with front-of-house admin, including including Guest billing and Lodge Stock controls, procurement, and Room checks to ensure housekeeping function Coordinating Guest arrivals and departures with Lodge Team and various departments Maintaining a High Service ethic and standard across all aspects of the Lodge in Manager's absence Assist in implementing and
- Training and development of staff at various lodges. Skills and Experience: - Sommelier qualification long hours where needed. - Organized and excellent admin skills. - Valid driver's license. - Citizenship
years work experience as a field guide in a similar lodge environment. - A level 2 FGASA qualification or is willing to innovate in the interests of the lodge and the guests. - Organized, with attention to detail
salon services. Maintain a tidy and organized reception area. Assist with administrative tasks as needed applications. Prior experience in a customer service or reception role is preferred. A professional appearance and
salon services. Maintain a tidy and organized reception area. Assist with administrative tasks as needed applications. Prior experience in a customer service or reception role is preferred. A professional appearance and
communication of all guest-related matters to the Lodge team in a timely manner Follow all standard operating Culinary Arts At least 5 years' experience at a 5-star Lodge/Hotel, with a minimum of 2 years' experience at
communication of all guest-related matters to the Lodge team in a timely manner Follow all standard operating Culinary Arts At least 5 years' experience at a 5-star Lodge/Hotel, with a minimum of 2 years' experience at
that all equipment is fully operational, and that lodges and staff villages are maintained to the highest met and operation runs smoothly. Monitoring of lodge facilities to a fully functional level of operation
the guests, in line with the food concept of the lodge. - Designing of menu - follow and implement new