We are currently recruiting for a Reservationist for a Hotel Group based in Port-Elizabeth at their Head Office in Walmer. This role is within the Central Reservations Office (CRO) and reports to the Reservations Manager & Revenue Manager Job Purpose To handle all reservation enquiries efficiently and professionally, maximise room revenue, and ensure excellent customer service while maintaining accurate booking records. Key Responsibilities

• Answer incoming calls, emails, and online booking enquiries promptly and professionally.
• Process individual and group reservations accurately in the Property Management System (PMS).
• Recon Credit Cards to opera (Operating System)
• Issue AR Invoices – assist Debtors department

• Advanced Deposits – allocate payments and post to applicable reservations

• Check POP file and clear file once payments have been posted
• Nedbank IVeri and Lite recon and post payments as well as links to guests
• Commissions and supporting Invoices. Issue to accounts for payment
• Process refunds / credit note paperwork
• Check room availability and quote rates according to property policies.
• Upsell rooms, packages, and property services to maximise revenue.
• Amend, cancel, and confirm reservations as required.
• Ensure all bookings have correct payment details and billing instructions.
• Liaise with Front Office, Sales and Marketing, and Revenue departments regarding bookings
• Maintain accurate guest profiles and reservation records.
• Handle special requests and VIP bookings.
• Ensure compliance with company policies and reservation procedures.
• Assist with reporting (daily pickup reports, occupancy updates, etc.).

   Required Skills & Competencies

• Excellent communication skills (verbal and written).
• Strong telephone etiquette.
• Good computer literacy (Microsoft Office, excel and word)
• PMS System - Opera
• Attention to detail and accuracy is vital
• Ability to multitask and work under pressure.
• Sales and upselling skills.
• Customer-focused attitude.
• Problem-solving ability in high pressurized environment

Qualifications & Experience

• Grade 12 (Matric).
• Hospitality qualification (advantageous).
• Minimum 1–2 years’ experience in reservations, front office,

Personal Attributes

• Professional and well-spoken.
• Reliable and punctual.
• Team player.
• Positive and proactive attitude.

Salary on offer R15k per month To apply, forward CV, all proof of qualifications and references to ronel@cedar-wood.co.za Only shortlisted candidates will be contacted, if you don't get feedback within 7 day's regards your CV as not shortlisted.    

We are now recruiting for our client based in KZN on a Private Luxury Game Reserve for a Front Office Supervisor to join their team. Department Front Office / Guest Services Reports To Front Office Manager / Rooms Division Manager / General Manager Salary R12k - R14K (Depending on Experience / Qualifications) Live in Job Purpose To supervise and coordinate the daily operations of the front office department, ensuring efficient guest check-in and check-out processes, excellent customer service, and smooth communication between departments. Key Responsibilities

• Supervise front desk staff such as receptionists, porters, and concierge.
• Ensure smooth guest check-in and check-out procedures.
• Handle guest complaints and special requests professionally.
• Train and mentor front office staff.
• Prepare Monthly rosters for the receptionists
• Coordinate with housekeeping and maintenance departments.
• Prepare front office reports (occupancy, arrivals, departures).
• Ensure staff follow Lodge policies and service standards.
• Assist guests with information about hotel services and activities
• Maintain professional appearance and customer service at the front desk.

Required Qualifications

• Diploma or Degree in Hospitality Management, Tourism, or Hotel Management (preferred).
• Previous experience in Role of front office or reception super (2–3 years).

Skills and Competencies

• Excellent communication and customer service skills
• Strong leadership and team supervision
• Problem-solving and conflict resolution
• Knowledge of hotel reservation systems (PMS)
• Ability to work under pressure
• Good organizational and multitasking skills

Key Performance Indicators (KPIs)

• Guest satisfaction scores
• Efficient check-in and check-out times
• Reduced guest complaints
• Team productivity and service quality
• Sometimes required to stand-in and host at the Lodge

To apply please send your full updated cv to admin1@cedar-wood.co.za  

 

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Management Couple – Luxury Lodge, North West

A prestigious 5‑star lodge in the North West is seeking an experienced, dynamic Management Couple to join the team. This role requires a hands‑on, guest‑centric duo with strong operational capability, excellent hosting skills, and the ability to lead a diverse team in a remote, high‑end safari environment.

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Minimum Requirements (Both Applicants)

• Minimum 5 years’ experience in luxury 5‑star lodges or similar high‑end hospitality environments
• Valid driver’s licence and own reliable transport
• Strong leadership ability with proven experience managing teams and workflows
• Confident decision‑makers who can think creatively and act quickly
• Self‑motivated, able to work independently without constant supervision
• Warm, engaging, and outgoing personalities — must enjoy hosting and interacting with guests
• Fluent in English (spoken and written)

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Role Requirements

For Him

• FGASA Level 1 (Level 2 preferred) with all guiding qualifications up to date and paid
• Full Trails (advantageous but not essential)
• Valid First Aid Level 1
• Strong general maintenance and vehicle maintenance skills
• Excellent hosting and guest‑interaction abilities
• Basic HR knowledge

For Her

• Exceptional hosting and guest‑relations skills
• Strong administrative capability with excellent organisational skills
• Solid understanding of lodge operations; all‑rounder experience advantageous
• PAN system knowledge (essential)
• Computer literacy, including MS Office
• Basic HR knowledge
• Fluent in English (spoken and written)

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Package & Benefits

• Market related
• Accommodation provided
• Food allowance
• 6 weeks on / 2 weeks off rotation
• 21 days annual leave
• Uniform provided
• Provident Fund (after 3 months)
• 13th cheque (performance‑based)

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Breakfast Chef – Gansbaai  Location: Gansbaai, Western Cape Salary: Market Related Job Type: Permanent Sector: Hospitality  Important Requirements 

• Candidate must reside in Gansbaai or willing and able to relocate 

• Own transport is advantageous due to location 

Role Overview 

• Breakfast Chef  – Gansbaai, a premium seaside hospitality establishment 

• Responsible for preparing, cooking, and presenting all breakfast menu items 

• Oversee breakfast buffet service and breakfast service for tourism boat operations 

• Manage and lead breakfast kitchen staff 

• Maintain high food quality, hygiene, and service standards 

• Work efficiently in a fast-paced, guest-focused environment 

Key Responsibilities  Food Preparation & Cooking 

• Prepare and cook: 

• Hot breakfast dishes 

• Cold breakfast selections 

• Freshly baked goods 

• À la carte breakfast options 

• Buffet breakfast items 

• Breakfast boat menus 

• Ensure food is prepared to quality standards 

• Maintain consistency in taste, portion size, and presentation 

• Follow recipes and portion control guidelines 

• Prepare daily mise-en-place for smooth service 

• Adjust menus and quantities according to occupancy and guest preferences 

Buffet & Boat Service Management 

• Set up and maintain daily breakfast buffet 

• Prepare and package food for: 

• Breakfast boats 

• Ensure buffet displays are attractive, fresh, and well presented 

• Monitor buffet food levels and replenish efficiently 

• Maintain correct hot and cold holding temperatures 

• Ensure food for boats is packed, presented, and delivered to standard 

• Coordinate timing of boat orders to ensure guest satisfaction 

• Adapt food production to guest volumes and operational demand 

Staff Management & Leadership 

• Supervise and manage breakfast kitchen assistants and junior staff 

• Allocate daily duties and responsibilities for breakfast service 

• Ensure staff are prepared and organized before service 

• Oversee buffet setup, replenishment, and clearing by support staff 

• Train junior staff on: 

• Breakfast standards 

• Plating and presentation 

• Hygiene and food safety procedures 

• Monitor staff performance and maintain discipline 

• Lead the breakfast team to deliver efficient, high-quality service 

Kitchen Operations 

• Operate all kitchen equipment safely and correctly 

• Maintain a clean and organized breakfast kitchen and service area 

• Monitor stock levels and place requisitions with the Head Chef 

• Receive, check, and rotate stock using FIFO principles 

• Control food costs and minimize waste 

• Efficiently set up and break down breakfast stations, buffets, and boat prep areas 

Quality, Hygiene & Safety 

• Uphold  food safety and hygiene standards 

• Follow HACCP principles and health regulations 

• Conduct and record temperature checks 

• Ensure safe handling of allergens and dietary requirements 

• Maintain accurate hygiene and food safety records 

• Keep work areas clean, safe, and compliant at all times 

Communication & Teamwork 

• Work closely with: 

• Head Chef 

• Sous Chef 

• Kitchen team 

• Front-of-house staff 

• Boat and service teams 

• Communicate shortages, delays, or maintenance issues 

• Assist in other kitchen sections when required 

• Ensure smooth coordination between kitchen and service teams 

  Guest Interaction 

• Engage professionally with guests in buffet or open kitchen areas 

• Handle special dietary requests courteously and efficiently 

• Contribute to the welcoming and premium guest experience 

Qualifications 

• Culinary qualification or professional cooking certification (preferred) 

• Food Safety & Hygiene Certificate – Level 2 or higher 

Experience 

• 1–2 years’ experience as a Breakfast Chef, Line Cook, or similar role 

• Experience in hotels, lodges, or upmarket hospitality establishments 

• Proven experience with buffet-style breakfast service 

• Experience preparing food for room service or boat-style service advantageous 

• Ability to manage high-volume breakfast operations 

  Skills & Competencies 

• Strong breakfast cuisine knowledge and cooking skills 

• Buffet presentation and replenishment expertise 

• Ability to manage and lead a small team 

• Excellent time management and organization 

• Ability to work effectively under pressure 

• Attention to detail in food preparation and presentation 

• Strong communication and teamwork abilities 

• Knowledge of food safety, hygiene, and allergen control 

• Multitasking and efficient station management 

Personal Attributes 

• Reside in or willing and able to relocate to Gansbaai 

• Punctual and reliable, especially for early-morning shifts 

• Self-motivated and able to work independently 

• Positive attitude with a passion for food and service excellence 

• Professional, neat, and well-presented 

• Strong leadership and team-oriented mindset 

 

About the Restaurant

• Upscale coastal restaurant in Gansbaai
• Menu focused on:

• Fresh local seafood
• Seasonal South African produce
• Refined yet approachable plates
  • Strong emphasis on quality, consistency, and memorable guest experiences

The Role

• Lead and manage the à la carte kitchen line
• Oversee Hot Kitchen, Cold Kitchen, and Pastry sections
• Execute high-quality dishes aligned with our coastal-inspired menu
• Manage service from preparation to final plating
• Ensure every plate meets our standards of flavour, presentation, and timing

Key Responsibilities Hot Kitchen Operations

• Run daily à la carte service efficiently and professionally
• Prepare and cook dishes including:

• Fresh fish and seafood
• Premium steaks and proteins
• Seasonal vegetables and garnishes
• Sauces and accompaniments
  • Operate and manage:
• Grill section
• Sauté station
• Hot pass
  • Ensure correct cooking techniques and consistent plating

  Meat Preparation & Butchery Control

• Responsible for cutting and portioning of steaks and proteins
• Ensure correct trimming and fabrication techniques
• Maintain consistent portion sizes and specifications
• Maximize yield and minimize waste from all meat products
• Utilize trimmings effectively for stocks and sauces
• Maintain strict cost control through accurate portioning

Cold Kitchen Supervision

• Supervise and manage all cold kitchen production including:

• Salads and starters
• Cold sauces and dressings
• Seafood preparations
• Garnishes and mise-en-place
  • Ensure proper storage, labelling, and rotation
  • Maintain presentation standards for all cold dishes
  • Oversee preparation for buffet and event functions

Pastry Section Supervision

• Oversee daily dessert and pastry production
• Ensure consistent preparation of:

• Plated desserts
• Baked goods
• Breakfast pastries
• Sweet garnishes and components
  • Maintain portion control and recipe standards
  • Coordinate pastry prep with overall service requirements

  Sustainability & Waste Management

• Uphold the commitment to sustainability
• Actively reduce food waste through smart preparation and planning
• Implement nose-to-tail and whole-product utilization
• Ensure correct separation and recycling of:

• Glass
• Cardboard
• Plastics
• Organic waste
  • Minimize single-use plastics where possible
  • Promote responsible use of water and energy in the kitchen
  • Encourage sustainable sourcing and ethical food practices

General Kitchen Management

• Maintain strict food hygiene and safety standards
• Supervise junior chefs and kitchen assistants
• Manage stock control and ordering
• Ensure correct portioning and minimal waste
• Uphold plating standards and consistency
• Handle guest dietary requests and allergens
• Conduct quality control across all sections
• Assist with menu planning and specials

What We Expect

• Minimum 7 years professional culinary experience
• Strong background in busy à la carte environments
• Proven ability to manage:

• Hot kitchen
• Cold kitchen
• Pastry section
  • Experience in meat cutting and portion control
  • Solid knowledge of seafood preparation
  • Ability to work calmly under pressure
  • Excellent time management and organizational skills
  • Strong leadership and communication abilities
  • High attention to detail and presentation

Join Our Vision – Contemporary Coastal Dining Our Food Philosophy

• Ingredient-led cooking
• Local, sustainable produce
• Clean, modern presentation
• Honest flavours with refined technique
• Respect for ingredients and minimal waste

The Ideal Candidate

• Creative, energetic and proactive chef
• Strong leader and team player
• Passionate about coastal cuisine
• Experienced in:

• Menu costing and pricing
• Stock management
• Food cost control
• Training and mentoring staff
• Multi-section kitchen supervision
• Sustainable kitchen practices

Our Culture

• Professional, supportive kitchen environment
• Hands-on collaboration with Head Chef
• Opportunity to contribute to:

• Seasonal menu changes
• New dish development
• Daily specials
  • Growth and career development opportunities

Requirements

• Culinary Arts Diploma/Certificate (preferred)
• Valid Food Hygiene Certificate
• Fluent in English
• Reliable transport
• Willingness to relocate to Gansbaai
• Ability to work evenings, weekends, and public holidays

Personal Attributes

• Calm under pressure
• Strong work ethic
• Passion for food and hospitality
• Professional and well presented
• Organized and detail focused
• Environmentally conscious mindset
• Positive leadership attitude

How to Apply

• Send your CV and a brief cover letter
• Include a description of your signature dish
• Email: