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We are recruiting for a Lodge Group based in Ballito KZN for a Digital Marketing Assistant.

Overview of the position :

• Prepare monthly management accounts (P&L, Balance Sheet, Cash Flow).
• Perform month-end close processes (journals, accruals, prepayments, depreciation).
• Maintain general ledger accuracy.
• Produce weekly and monthly financial reports for management.
• Accounts Payable & Receivable
• Oversee AP processing (supplier invoices, purchase orders, GRNs).
• Ensure timely supplier payments and maintain supplier reconciliations.
• Oversee AR billing, credit control, and debt collection.
• Cash & Banking
• Perform daily, weekly, and monthly bank reconciliations.
• Monitor cash flow and liquidity.
• Ensure proper cash-handling procedures (front office, bars, restaurants, petty cash).
• Revenue & Cost Control (Hospitality-specific)
• Verify daily revenue reports from PMS/POS systems (Opera, Micros, GAAP, etc.).
• Review room revenue, F&B revenue, banqueting/events income.
• Monitor cost of sales and inventory movements (food, beverage, consumables).
• Support stock takes and variance analysis.
• Taxation & Compliance
• Prepare VAT calculations and submissions.
• Ensure compliance with hospitality and finance regulations.
• Liaise with auditors during internal and external audits.
• Budgeting & Forecasting
• Assist with annual budgets and rolling forecasts.
• Support operational teams (F&B, Rooms, Front Office, Events) with cost insights.
• Internal Controls
• Ensure strong controls around revenue, procurement, stock, cash, and assets.
• Enforce company financial policies and SOPs.

• PMS: Opera, Apex
• POS: Micros, GAAP, Pilot
• Accounting: Pastel, Sage
• Ensure data integrity between systems.

• Bachelor’s degree in Accounting, Finance, or related field.
• Professional qualification or studying toward: SAIPA, SAICA, ACCA (advantage).
• Hospitality finance experience preferred.

• Minimum 2–4 years accounting experience (hospitality experience strongly preferred).
• Experience with PMS/POS integration and hospitality financial processes.
• Experience with stock control, food & beverage cost systems, and revenue controls.

• Strong knowledge of accounting principles and IFRS.
• Advanced Excel skills (VLOOKUP, pivot tables, reconciliations).
• Experience with hospitality systems and accounting software.

• Attention to detail and accuracy.
• Strong communication and interpersonal skills.
• Problem-solving and analytical thinking.
• Ability to work under pressure and meet deadlines.
• High integrity and commitment to financial discipline.

• Hospitality environment (hotel/lodge/restaurant group).
• Rotational or extended hours during peak seasons, month-end, or audits.
• On-site presence required; occasional weekend/public holiday work depending
• on operations.

• Competitive salary and performance-based bonuses.
• Professional development opportunities.
• Comprehensive benefits package.

• 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.).

• 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

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

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

• 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.

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

• 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

• 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

Hospitality Manager KZN

Reporting To

Role Purpose

Key Responsibilities

🌟 Guest Experience & Service Excellence

• Uphold and continuously elevate luxury guest service standards across all villas.
• Oversee the complete guest journey from arrival to departure, ensuring seamless service.
• Personally manage VIP guests and resolve escalated service issues.
• Monitor guest feedback channels and drive improvements based on insights.

👥 Team Leadership & Staff Development

• Lead, mentor, and support Villa Managers and their hospitality teams.
• Conduct regular performance evaluations, coaching, and skills development.
• Recruit, train, and onboard hospitality staff to maintain high service standards.
• Build a positive, professional, guest‑centric team culture.

🏡 Operational Management

• Oversee daily villa operations to ensure smooth, efficient, and consistent service delivery.
• Ensure Villa Managers effectively manage housekeeping, food & beverage coordination, and guest activities.
• Monitor staffing levels, duty rosters, and operational planning.
• Collaborate closely with Maintenance, Wildlife, Security, Logistics, and other departments to ensure cohesive operations.

✔️ Quality Control & Standards

• Maintain and enforce luxury hospitality standards across all villas.
• Conduct regular inspections of villas, guest areas, and service touchpoints.
• Develop, implement, and monitor Standard Operating Procedures (SOPs).
• Ensure consistent brand alignment and service delivery across all units.

💰 Financial Oversight

• Monitor hospitality budgets, operational costs, and resource allocation.
• Approve villa-related purchases and oversee stock and inventory control.
• Work with senior management to identify cost‑saving opportunities and operational efficiencies.

📣 Communication & Coordination

• Serve as the primary communication link between Villa Managers and senior leadership.
• Provide structured operational reports, updates, and recommendations.
• Coordinate guest itineraries, special requests, and inter‑departmental communication.

🛡️ Health, Safety & Compliance

• Ensure all hospitality operations comply with health, safety, and hygiene regulations.
• Enforce safety protocols and emergency readiness procedures.
• Conduct regular safety checks and ensure staff compliance with standards.

Reporting Structure

• Villa Manager – Villa 17
• Villa Manager – Villa 18
• Villa Manager – Villa 19
• Villa Manager – Villa 22
• Villa Manager – Villa 23
• Villa Manager – Villa 42

Skills & Competencies

• Strong leadership and people‑management capability
• Excellent communication and guest‑relations skills
• Deep understanding of luxury hospitality standards
• Strong operational and organisational skills
• Effective problem‑solving and decision‑making ability
• Financial awareness and budget management capability

Qualifications & Experience

• Diploma or Degree in Hospitality Management, Tourism, or related field (preferred)
• 5–8 years’ experience in luxury hospitality, lodge operations, or multi‑unit property management
• Proven experience managing teams and high‑end guest service environments
• Strong understanding of premium guest expectations and service delivery

Key Performance Indicators (KPIs)

• Guest satisfaction and feedback scores
• Service quality, consistency, and adherence to standards
• Team performance, engagement, and retention
• Operational efficiency across villas
• Budget adherence and cost control

Management Couple – Luxury Lodge, North West

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)

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)

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)

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

• Own transport is advantageous due to location 

• 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 

• 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 

• 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 

• 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 

• 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 

• 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 

• 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 

• 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 

• Culinary qualification or professional cooking certification (preferred) 

• Food Safety & Hygiene Certificate – Level 2 or higher 

• 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 

• 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 

• 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 

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

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

• 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

• 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

• 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

• 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

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

🌿 Camp General Manager (Single Candidate) – Botswana

We’re looking for an experienced and passionate Camp General Manager to lead a luxury, bush-based hospitality operation in a remote location in Botswana.

This role is ideal for someone who thrives in a hands-on environment and takes pride in delivering exceptional guest experiences while managing all aspects of camp operations.

Key focus areas include: • Guest experience & hosting
• Team leadership & staff development
• Daily operations & service standards
• Environmental and sustainability practices
• Administration and overall camp performance

You should be a natural leader, highly organised, and confident in managing teams while maintaining world-class hospitality standards.

If you’re ready for your next adventure in a unique and rewarding environment, we’d love to hear from you.

🌐 www.cedar-wood.co.za
📧 sam@cedar-wood.co.za

• Valid Driver’s license
• Minimum 2 years working experience in 4*or 5* lodge environment
• Tourism/hospitality qualifications
• Food & Beverage Experience
• Computer literate essential + knowledge of bookings systems
• Administrative skills and experience
• Hosting experience and service
• Attention to detail
• Some marketing knowledge or experience.
• Good references from all previous employers.
• Fluent in English – Afrikaans/African language helpful but not necessary
• Own vehicle
• South African residency.

• Partner with your Tracker and the Lodge Management team to ensure our guests have a world-class safari experience
• Take your guests on game drives and bush walks
• Along with the team, host meals with our guests
• From time to time, you may be required to assist with maintenance around the lodge.

• Guest-centric
• Solutions orientated
• Ability to work independently and as part of a team
• Ability to build rapport with your Tracker and the Guiding team

• Minimum 5 years’ experience in leading game drives and bush walks in a high-end, luxury safari environment
• DEAT
• FGASA Level 2 Full Trails
• First Aid
• Advanced rifle handling
• Valid PDP License
• Clear criminal record
• SAPS competency
• All legal requirements

• This is a permanent position with a cycle of 6 weeks on and 2 weeks off.
• Accommodation, meals (while on duty) and uniform will be provided by the company.
• Salary - R 15 000 per month + contributions to provident fund and medical aid.

• Guest check-ins and check-outs
• Guest orientation
• Room checks
• Assisting in the curio shop
• Hosting
• Performing reception and administrative duties
• Daily and month-end finance related duties
• Assisting with deliveries, invoicing and stocktaking
• Ad-hoc duties as required
• Providing timeous support and communicating with other departments
• Upholding the brand and overall operational standards

• Excellent communication
• Strong problem-solving skills
• Time management
• Guest-centric
• Decisive
• Meticulous
• Leadership
• Team player

• Excellent command of the English language
• Computer literate
• Basic accounting and/or bookkeeping skills
• Finance systems experience
• Reservation systems experience (eRes is preferable)

• Minimum 3 – 5 years’ experience in a Front of House position

• Must have experience working in a high-end luxury safari environment
• Proven track record of delivering services to high-end hospitality guests
• Relevant hospitality related qualification

• This is a permanent position with a cycle of 6 weeks on and 2 weeks off.
• Accommodation, meals (while on duty) and uniform will be provided by the company.
• Salary - R 10 000 – R 13 000 per month (depending on experience) + contributions to provident fund and medical aid.