Operations Manager Luxury Safari Lodge Operation Overview An exceptional opportunity exists for an experienced Operations Manager to join a luxury safari lodge operation situated within a renowned Big Five wilderness destination. This live-in position requires a dynamic and hands-on hospitality professional who can oversee the day-to-day operation of the property while maintaining the highest standards of guest service, operational excellence, staff leadership and health and safety compliance. The successful candidate will work closely with senior management and department heads to ensure the seamless delivery of a world-class guest experience whilst driving operational efficiency across all departments. Key Responsibilities Operational Leadership Oversee the daily operations of all lodge departments. Provide leadership, guidance and support to department heads and operational teams. Ensure all operational functions are running efficiently and effectively. Drive continuous improvement initiatives across the property. Identify operational challenges and implement effective solutions. Guest Experience & Service Excellence Uphold and maintain exceptional five-star hospitality standards. Support departmental teams in delivering outstanding guest experiences throughout the guest journey. Monitor guest feedback and address concerns where required. Ensure consistency in service standards across all departments. Foster a culture of excellence, professionalism and guest-focused service. Team Leadership & Development Lead, mentor and develop operational teams. Support departmental managers in achieving operational objectives. Promote accountability, teamwork and a positive workplace culture. Assist with staff development and performance management initiatives. Maintain high levels of employee engagement and motivation. Financial & Resource Management Monitor departmental expenditure against approved budgets. Identify opportunities for improved efficiencies and cost control. Assist with the preparation and management of operational budgets. Ensure effective utilisation of lodge resources, vehicles, equipment and assets. Maintain operational standards while managing costs responsibly. Health, Safety & Compliance Take responsibility for health and safety across the property. Ensure compliance with relevant health, safety and statutory regulations. Conduct regular operational inspections and risk assessments. Promote a strong culture of safety awareness throughout the business. Ensure operational resources and facilities are maintained to the highest standards. Property & Asset Management Monitor the condition and maintenance of all facilities and operational assets. Ensure preventative maintenance programmes are implemented. Coordinate operational improvements and infrastructure projects where required. Maintain operational readiness across all departments and guest facilities. Candidate Requirements Essential Experience Minimum 3 years' experience in a senior hospitality management or operational leadership role. Previous experience within a luxury lodge, safari lodge, resort or five-star hospitality environment. Demonstrated experience overseeing multiple departments. Proven leadership and staff management skills. Experience with operational planning, budgeting and cost control. Proven track record of delivering exceptional guest experiences and maintaining high service standards. Strong understanding of health and safety requirements and compliance. Preferred Qualifications Qualification in Hospitality Management or a related field. Experience managing operational projects and process improvements. Knowledge of hospitality operating systems and reporting platforms. Strong computer literacy including Microsoft Office Suite. Valid driver's licence. Personal Attributes The successful candidate will be: Passionate about hospitality and guest service. A strong and inspiring leader. Highly organised and detail oriented. Commercially aware and financially astute. Hands-on, proactive and solutions focused. Calm and effective under pressure. Adaptable, flexible and resilient. Professional with excellent communication and interpersonal skills. Comfortable living and working in a remote lodge environment. Accountable, trustworthy and driven by high standards. Package Salary: R30,000 – R35,000 per month, dependent on qualifications and experience. Live-in position with accommodation provided. Opportunity to join a highly regarded luxury safari hospitality operation. Immediate availability preferred. Please forward applications to cameron@cedar-wood.co.za

We are recruiting for a highly competent, disciplined and genuinely hands-on Sous Chef to join our client’s culinary team at a Private Game Reserve based in Sabi Sabi Limpopo. The Reserve is an exclusive luxury five-star safari establishment where exceptional food quality, consistency, guest satisfaction, attention to detail and professional conduct are non-negotiable. This is NOT an office-based or predominantly supervisory position. We require a working Sous Chef who actively cooks, leads service, works alongside the brigade and takes responsibility for the daily kitchen operation. We are looking for a chef with sound culinary knowledge, maturity, integrity, strong leadership abilities and, above all, the correct attitude. EXPERIENCE & QUALIFICATIONS Candidates must meet the following requirements: • Previous experience at Sous Chef level, or substantial Junior Sous Chef experience with demonstrable readiness for promotion. • Proven experience within luxury four-star or five-star hotels, lodges, resorts or fine-dining establishments. • Luxury five-star safari lodge experience will be advantageous, although candidates from other exceptional luxury establishments will be considered. • Recognised professional culinary qualification or equivalent demonstrable industry experience. • Strong knowledge of classical and contemporary cooking techniques, food preparation and presentation. • Experience in à la carte, fine dining, set menus, buffet operations, private dining and high-volume service when required. • Understanding of dietary requirements, allergens, cross-contamination prevention and food safety. • Working knowledge of pastry and bakery production, including basic desserts, cakes, pastries, breads and afternoon tea preparation. • Competency in kitchen administration, food costing, stock control, stocktakes, stock rotation, ordering and wastage management. • Computer literacy, including email, Microsoft Excel, Microsoft Word and electronic ordering systems. HANDS-ON KITCHEN LEADERSHIP This is a working Sous Chef position, not a desk job. The successful candidate must: • Be actively involved in mise en place, preparation, cooking, plating and service. • Be capable of independently running any kitchen section when required. • Work alongside the team, particularly during busy services and periods of staff shortages. • Be prepared to assist in the pastry department whenever operationally necessary. • Maintain a visible kitchen presence and provide practical leadership. • Supervise and maintain high standards across breakfast, lunch, afternoon tea and dinner operations. • Ensure that dishes are produced consistently according to approved recipes, specifications, presentation standards and menu descriptions. • Take ownership of operational responsibilities during the Executive Chef's absence. • Remain actively engaged with the brigade rather than spending unnecessary time in the office. LEADERSHIP, COMMUNICATION & TEAM DEVELOPMENT The kitchen comprises a diverse South African team representing different languages, cultures and backgrounds. We require a Sous Chef who: • Communicates clearly, respectfully and effectively with all team members. • Is fluent in spoken and written English. Afrikaans and additional South African languages, including Sepedi, isiZulu, Setswana or other indigenous languages, will be advantageous. • Has the patience and ability to train, mentor and develop junior chefs. • Can demonstrate culinary techniques rather than simply giving instructions. • Respects cultural and linguistic diversity. • Leads through example, professionalism and mutual respect. • Handles disagreements constructively and does not encourage workplace factions, favouritism or disruptive politics. • Maintains discipline without intimidation, bullying or disrespectful conduct. • Accepts constructive criticism and is willing to learn. • Understands and respects the Executive Chef's leadership, operational systems and established culinary direction. The willingness and ability to teach and develop junior chefs are essential requirements. OPERATIONAL & ADMINISTRATIVE RESPONSIBILITIES The Sous Chef must be competent and accountable in the following areas: • Stock management, regular stocktakes and inventory accuracy. • Supplier ordering, purchase controls and written ordering procedures. • Receiving, checking and inspecting deliveries. • FIFO, FEFO, food storage and temperature control. • Food costing, portion control, yield management and wastage reduction. • HACCP principles, hygiene standards and kitchen cleanliness. • Mise en place planning, daily production schedules and kitchen organisation. • Delegation of responsibilities and monitoring staff performance. • Maintaining high culinary standards in the Executive Chef's absence. • Using computers to prepare orders, maintain records and communicate with suppliers and management. Candidates must be willing to learn and follow the established Private Reserve culinary standards, recipes, operating procedures and service philosophy. PERSONAL ATTRIBUTES & PROFESSIONAL CONDUCT We are particularly interested in candidates who demonstrate: • Honesty, trustworthiness and personal integrity. • Reliability, punctuality and accountability. • A strong work ethic and genuine passion for cooking. • Emotional maturity and the ability to remain composed under pressure. • Respect for colleagues, management and company policies. • A positive, solutions-focused attitude. • Willingness to take responsibility for mistakes and implement corrective action. • A professional appearance and high standards of personal hygiene. • Commitment to a drug-free workplace, fitness for duty and strict compliance with company alcohol and substance-use policies. • Genuine willingness to contribute to the success of the entire culinary team. We are not looking for a candidate who wishes to hold the title of Sous Chef without performing the practical responsibilities of the position. WORKING CONDITIONS Candidates must fully understand the operational requirements of a luxury safari lodge. The successful applicant must be willing and available to: • Work split shifts when operationally required. • Work weekends, Sundays and public holidays. • Work early mornings and evening services as scheduled. • Adapt working hours according to occupancy and operational requirements. • Live and work in a remote bush lodge environment. • Support the operation during busy periods and special functions. Working hours, rest periods and leave will be managed according to applicable employment legislation and company policy. REMUNERATION & BENEFITS Salary: R18,000 – R25,000 per month, depending on experience, qualifications and demonstrated competency. Position: Live-in. Benefits include: • Staff accommodation. • Meals provided. • Wi-Fi access. • Further employment benefits and conditions to be discussed during the formal interview process. COMPULSORY APPLICATION DOCUMENTATION To be submitted you need to be prepared to provide the following: 1. An updated, detailed CV with accurate employment dates and clearly defined responsibilities. 2. A recent professional photograph of the candidate in chef's uniform, supplied with the candidate's consent. 3. A genuine culinary portfolio containing photographs of dishes personally prepared, plated or developed by the candidate. The candidate must clearly identify their actual contribution to any collaborative dishes. 4. Three professional reference letters, preferably from the candidate's three most recent employers. 5. Three contactable professional references from the most recent employers, ideally the General Manager, Executive Chef or direct senior culinary supervisor. 6. Copies of relevant culinary qualifications and certificates. 7. Confirmation of current employment status, notice period and earliest possible starting date. 8. Confirmation of current remuneration and salary expectations, where the candidate voluntarily provides this information. 9. Confirmation of willingness to relocate and work in a live-in bush lodge environment. 10. Confirmation of availability to attend a three-day practical working assessment. All references and culinary portfolio claims may be independently verified. INTERVIEW & PRACTICAL ASSESSMENT PROCESS No virtual interviews will be conducted. Shortlisted candidates will be required to attend an in-person interview and a three-full-day practical working assessment, under the supervision of the Executive Chef. Candidates will be evaluated on: • Practical cooking ability and technical knowledge. • Mise en place, organisation and time management. • Food preparation, flavour balance and seasoning. • Plating, presentation and attention to detail. • Ability to follow recipes and instructions accurately. • Pastry and basic bakery competency. • Hygiene, food safety and workstation cleanliness. • Communication and interaction with kitchen staff. • Practical leadership, initiative and problem-solving. • Performance under pressure during actual kitchen services. • Ability to receive feedback and implement corrections. • Overall suitability for the Private Reserve’s culinary team and luxury safari environment. The practical assessment arrangements and applicable compensation will be communicated to shortlisted candidates in advance. To apply, please forward all the required documentation to ronel@cedar-wood.co.za Only shortlisted candidates will be contacted within 7 working days.  

Spa & Wellness Manager

Primary Purpose

The Spa & Wellness Manager is responsible for leading, developing, and continuously enhancing the wellness offering within a luxury hospitality environment. This role oversees all spa and wellness operations, ensuring exceptional guest experiences, strong commercial performance, operational excellence, and alignment with the organisation’s broader wellness vision and objectives. The position combines strategic leadership, innovation, team development, operational management, and guest engagement to deliver a world-class wellness experience that complements and elevates the overall guest journey.

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Key Responsibilities

Strategic Wellness Leadership

• Lead the development, implementation, and continuous evolution of the wellness offering.
• Ensure wellness initiatives align with the organisation's broader wellness strategy and business objectives.
• Monitor global wellness trends and introduce innovative, commercially viable experiences relevant to a luxury hospitality environment.
• Develop wellness programmes and experiences that enhance and differentiate the guest experience.
• Position the wellness offering as a leading benchmark for innovation, service excellence, and guest wellbeing.
• Create distinctive wellness experiences that connect guests with nature, movement, mindfulness, recovery, and overall wellbeing.
• Drive a culture of continuous improvement, innovation, and excellence within the wellness department.

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Stakeholder Collaboration

• Build and maintain strong working relationships with operational leaders, guest experience teams, culinary teams, and other key stakeholders.
• Collaborate across departments to integrate wellness into all aspects of the guest journey.
• Partner with operational teams to ensure seamless delivery of wellness services and experiences.
• Support wider organisational wellbeing initiatives where appropriate.
• Act as a wellness ambassador, promoting a holistic approach to guest and employee wellbeing.

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Guest Experience & Holistic Wellbeing

• Design personalised wellness journeys tailored to individual guest needs, preferences, and travel objectives.
• Integrate wellness into the broader guest experience through collaboration with operational and guiding teams.
• Work closely with culinary teams to promote wellbeing through nutrition-focused menu options and mindful dining experiences.
• Develop programmes that support relaxation, recovery, movement, mindfulness, sleep quality, stress management, and overall wellness.
• Create meaningful wellness touchpoints before, during, and after treatments to enhance guest engagement and satisfaction.
• Ensure wellness experiences consistently exceed guest expectations and contribute to memorable, transformative stays.
• Proactively engage with guests to understand their wellness goals and provide personalised recommendations.

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Spa & Wellness Operations

• Assume full responsibility for the day-to-day management of spa and wellness facilities, ensuring exceptional standards of presentation, cleanliness, maintenance, safety, and functionality.
• Ensure all wellness areas remain guest-ready and adhere to the highest operational standards at all times.
• Conduct regular facility inspections and proactively address maintenance, hygiene, water quality, and safety requirements.
• Coordinate corrective actions to maintain the functionality and quality of wellness facilities and equipment.
• Maintain exceptional treatment standards, guest care protocols, hygiene practices, and service excellence.
• Personally deliver treatments and wellness services when operationally required.
• Lead by example through a visible, hands-on management approach.
• Manage inventory, stock control, equipment maintenance, and operational resources efficiently.
• Monitor guest feedback, identify trends, and implement continuous improvement initiatives.
• Ensure compliance with all operational policies, wellness protocols, and health and safety requirements.

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Team Leadership & Development

• Lead, inspire, coach, and develop the wellness team to deliver exceptional guest experiences.
• Build team capability in holistic wellbeing, personalised consultations, wellness programming, and guest engagement.
• Foster a culture of accountability, professionalism, collaboration, innovation, and service excellence.
• Manage team performance through regular feedback, coaching, and development initiatives.
• Deliver ongoing training aligned with luxury hospitality standards, wellness best practices, and emerging industry trends.
• Establish clear goals, performance standards, and accountabilities across the department.
• Guide the team’s progression from a traditional spa model towards a fully integrated wellness-focused guest experience.
• Promote employee wellbeing and create a positive, supportive working environment.

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Commercial & Financial Management

• Prepare and manage annual departmental budgets and business plans.
• Drive wellness revenue through effective promotion of treatments, wellness programmes, retail products, and value-added experiences.
• Identify opportunities to increase revenue and profitability while maintaining exceptional service standards.
• Monitor departmental expenditure and ensure effective cost control.
• Analyse performance metrics and implement strategies to improve financial results.
• Achieve agreed commercial, operational, and financial objectives.

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Health, Safety & Compliance

• Ensure the health, safety, and wellbeing of guests, employees, and visitors.
• Maintain compliance with organisational policies, operational procedures, and service standards.
• Uphold sustainability, environmental responsibility, and wellness best practices.
• Ensure all wellness operations comply with relevant health, safety, hygiene, and regulatory requirements.
• Maintain accurate operational records and reporting as required.

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Minimum Requirements

• Diploma or Degree in Spa Management, Wellness Management, Hospitality Management, or a related field.
• Recognised Spa Therapy qualification.
• Minimum 5 years' experience in spa or wellness management within a luxury hospitality environment.
• Proven leadership and team development experience.
• Strong commercial acumen and budget management skills.
• Excellent interpersonal, communication, and guest engagement skills.
• Experience in designing and implementing wellness programmes and guest wellbeing initiatives.
• Sound knowledge of health, safety, hygiene, and wellness industry standards.
• Passion for wellness, innovation, luxury hospitality, and exceptional guest experiences.