Lodge team in a timely manner Follow all standard operating procedures for service to guests, ensuring exceptional manner that allows guests to receive the highest level of personalized service at all times Minimum criteria with a minimum of 2 years' experience at a CDP level Hold a current food handler health card or HACCP/Food habits Ability to work well in a team and under high levels of pressure Driver's license preferable Good knowledge
Lodge team in a timely manner Follow all standard operating procedures for service to guests, ensuring exceptional manner that allows guests to receive the highest level of personalized service at all times Minimum criteria with a minimum of 2 years' experience at a CDP level Hold a current food handler health card or HACCP/Food habits Ability to work well in a team and under high levels of pressure Driver's license preferable Good knowledge
responsible for management of the day-to-day operations of the lodge in order to meet the specified standards standards, objectives and standard operating procedures. Minimum Requirements:- Diploma in Administration management Ensure smooth running of all lodge operations, allocate duties to staff and ensure all basis
responsible for management of the day-to-day operations of the lodge in order to meet the specified standards standards, objectives and standard operating procedures. Minimum Requirements:- Diploma in Administration management Ensure smooth running of all lodge operations, allocate duties to staff and ensure all basis
field guide in a similar lodge environment. - A level 2 FGASA qualification or higher with theory and
qualification, such as Cape Wine Diploma or similar. - WSET level 3. - Good knowledge of international wines. - 3
lodge and that the "at home" personal attention levels are maintained Management and training of the lodge
will be responsible for all aspects of the daily operation including: -Ordering and Inventory control - Food
will be responsible for all aspects of the daily operation including: -Ordering and Inventory control - Food