Hospitality Management, Hotel School Diploma, or equivalent qualification
Degree in Culinary Science or related certificate
Minimum of 5 years proven experience as General Manager in Hospitality industry or relevant role
Minimum of 3 years proven experience as Executive Chef/ Head Chef
Fluency in English and Afrikaans (Verbal and written)
Excellent knowledge of MS Office and Innkeeper POS system
Previous experience with demonstration cooking, menu development & pricing development
KEY RESPONSIBILITIES
All aspects of the lodge operations including but not limited to guest satisfaction, revenue management, employee staffing & development, sales & marketing, front desk, housekeeping, maintenance & other administration needs
Must be able to coordinate & manage complete kitchen operation
Manage & monitor expenses & inventory
Plan & implement marketing campaigns with marketing teams
Build relationships with local & surrounding vendors
Draft & implement new operational policies & procedures
Hire & onboard new hotel staff
Prepare & manage schedules & shifts
Ensure safety & adherence to rules & regulations
Develop standard recipes and techniques for food preparation & presentation in order to assure consistently high quality and minimizing of food costs
Exercising portion control for all items served & assist in establishing menu selling prices
Budgeting & Financial planning: project annual food. Labour & other costs & monitor actual financial results
Take corrective action as necessary to help assure that financial goals are met
Attend to food and beverage staff & management meetings
Cook or directly supervise the cooking of items that require skillful preparation