Key Responsibilities
– Provide front-line technical assistance and support for incoming queries related to IT systems and applications.
– Diagnose and resolve hardware and software issues, ensuring minimal disruption to users in the hospitality sector.
– Set up and configure workstations, servers, and network equipment to support operational needs.
– Monitor system performance and troubleshoot network connectivity issues, collaborating with the IT team as needed.
– Maintain accurate records of technical support requests and solutions in the ticketing system.
– Conduct regular system checks and preventive maintenance to ensure optimal performance and security.
– Train staff on new technologies and systems to enhance their proficiency and satisfaction.
– Assist in the implementation and management of software updates, patches, and security measures.

Requirements
– Proven track record in IT support or technical assistance, preferably within the hospitality supply sector.
– Strong knowledge of Windows and Mac operating systems, as well as mobile device management.
– Familiarity with networking concepts, including TCP/IP, DNS, DHCP, and VPN configurations.
– Excellent problem-solving skills and ability to work effectively under pressure.
– Strong interpersonal and communication skills to interact with diverse users.
– Capability to manage multiple tasks and strong attention to detail.

Preferred Qualifications
– Relevant certifications such as CompTIA A+, Network+, or Microsoft Certified IT Professional (MCITP) are advantageous.
– Experience with hospitality management software and point-of-sale systems is a plus.
– Familiarity with cloud technologies and system migrations.
– Understanding of data protection regulations and best practices.

Key Responsibilities
– Provide front-line technical assistance and support for incoming queries related to IT systems and applications.
– Diagnose and resolve hardware and software issues, ensuring minimal disruption to users in the hospitality sector.
– Set up and configure workstations, servers, and network equipment to support operational needs.
– Monitor system performance and troubleshoot network connectivity issues, collaborating with the IT team as needed.
– Maintain accurate records of technical support requests and solutions in the ticketing system.
– Conduct regular system checks and preventive maintenance to ensure optimal performance and security.
– Train staff on new technologies and systems to enhance their proficiency and satisfaction.
– Assist in the implementation and management of software updates, patches, and security measures.

Requirements
– Proven track record in IT support or technical assistance, preferably within the hospitality supply sector.
– Strong knowledge of Windows and Mac operating systems, as well as mobile device management.
– Familiarity with networking concepts, including TCP/IP, DNS, DHCP, and VPN configurations.
– Excellent problem-solving skills and ability to work effectively under pressure.
– Strong interpersonal and communication skills to interact with diverse users.
– Capability to manage multiple tasks and strong attention to detail.

Preferred Qualifications
– Relevant certifications such as CompTIA A+, Network+, or Microsoft Certified IT Professional (MCITP) are advantageous.
– Experience with hospitality management software and point-of-sale systems is a plus.
– Familiarity with cloud technologies and system migrations.
– Understanding of data protection regulations and best practices.

As the Head Chef, you will be responsible for overseeing the culinary operations of lodge, focusing on menu development, food quality, and kitchen management. This role demands a creative leader who can inspire a team while ensuring excellence in every dish served.

Key Responsibilities

– Develop and plan seasonal menus, ensuring innovative and appealing dishes that reflect current culinary trends.

– Manage kitchen operations, including inventory control, food sourcing, and cost management, while adhering to budget guidelines.

– Train, mentor, and supervise kitchen staff to foster a collaborative and high-performing team environment.

– Maintain the highest standards of food safety and sanitation in compliance with health regulations.

– Collaborate with management to create special events and customize menu offerings for various occasions.

– Monitor food quality and presentation, ensuring all dishes meet our establishment’s standards before service.

– Implement and oversee standard operating procedures to optimize kitchen efficiency and workflow.

– Engage with guests to receive feedback and enhance the dining experience based on their preferences.

Requirements

– Proven track record in a culinary leadership role within a busy kitchen environment.

– Demonstrable experience in menu creation and food costing, with a strong understanding of nutrition and dietary restrictions.

– Strong leadership skills with the ability to motivate and inspire a diverse team.

– Excellent organizational and time management abilities, with a clear focus on detail.

– Knowledge of food safety guidelines and health regulations in South Africa.

– Creative problem-solving skills with a passion for developing new culinary concepts.

Preferred Qualifications

– Culinary diploma from a recognized institution.

– Experience in high-volume food service or catering environments.

– Familiarity with modern cooking techniques and cuisine styles.

– Previous experience working with local suppliers and understanding of seasonal produce.

We are an equal opportunity employer, and we welcome applications from all qualified candidates. We are committed to promoting diversity and inclusivity as part of our team.

As the Head Chef, you will be responsible for overseeing the culinary operations of lodge, focusing on menu development, food quality, and kitchen management. This role demands a creative leader who can inspire a team while ensuring excellence in every dish served.

Key Responsibilities

– Develop and plan seasonal menus, ensuring innovative and appealing dishes that reflect current culinary trends.

– Manage kitchen operations, including inventory control, food sourcing, and cost management, while adhering to budget guidelines.

– Train, mentor, and supervise kitchen staff to foster a collaborative and high-performing team environment.

– Maintain the highest standards of food safety and sanitation in compliance with health regulations.

– Collaborate with management to create special events and customize menu offerings for various occasions.

– Monitor food quality and presentation, ensuring all dishes meet our establishment’s standards before service.

– Implement and oversee standard operating procedures to optimize kitchen efficiency and workflow.

– Engage with guests to receive feedback and enhance the dining experience based on their preferences.

Requirements

– Proven track record in a culinary leadership role within a busy kitchen environment.

– Demonstrable experience in menu creation and food costing, with a strong understanding of nutrition and dietary restrictions.

– Strong leadership skills with the ability to motivate and inspire a diverse team.

– Excellent organizational and time management abilities, with a clear focus on detail.

– Knowledge of food safety guidelines and health regulations in South Africa.

– Creative problem-solving skills with a passion for developing new culinary concepts.

Preferred Qualifications

– Culinary diploma from a recognized institution.

– Experience in high-volume food service or catering environments.

– Familiarity with modern cooking techniques and cuisine styles.

– Previous experience working with local suppliers and understanding of seasonal produce.

We are an equal opportunity employer, and we welcome applications from all qualified candidates. We are committed to promoting diversity and inclusivity as part of our team.

Wilderness Namibia is seeking a highly organised and proactive Front of House Buyer to support the front-of-house (FOH) procurement requirements of our camps and lodges. The successful candidate will be responsible for managing the procure-to-pay process, coordinating orders and deliveries, maintaining supplier relationships, and ensuring camp satisfaction through efficient procurement and logistics support.

Key Responsibilities:

• Review, process, and approve camp orders.
• Manage emergency and last-minute procurement requests.
• Source quotations and place orders with approved suppliers.
• Track and follow up on outstanding orders and deliveries.
• Manage warehouse stock, monthly stock counts, and stock issuance.
• Coordinate stationery requirements and supplies for camps.
• Manage contractor accommodation bookings and camp mail bags.
• Maintain daily communication with camps, suppliers, and internal stakeholders.
• Assist with budget monitoring and procurement administration.
• Support crisis management and logistics-related problem resolution.
  

Requirements:

• Previous experience in procurement, logistics, administration, or a similar role.
• Excellent communication and relationship-building skills.
• Strong organisational and time-management abilities.
• High level of computer literacy.
• Ability to work independently, prioritise tasks, and perform under pressure.
• Results-driven team player with strong attention to detail.
• Valid driver’s license.
   

A SPA therapist performs therapeutic massages on clients to improve circulation, promote relaxation, and relieve stress, pain, and injuries. 

*This position is based in Naivasha, Kenya

Detailed Responsibilities

• Ensuring a clean, safe, and well-organized spa facility.
• Setting up spa and workstations and ensuring cleanliness and tidiness throughout the shift.
• Assisting with keeping linens clean and tidy, and replacing them between sessions.
• Sterilizing equipment.
• Accompanying guests to and from treatment rooms.
• Consulting with clients to identify appropriate massage services.
• Providing massage services listed in the brochure.
• Maintaining records and filing documentation.
• Complying with all applicable standards, rules, and regulations.

CANDIDATE PROFILE

Qualification:

• A diploma or equivalent in the related field from a recognized institution.

Experience:                    

• A minimum of two (2) years of work experience as a massage therapist.
• Proficient knowledge of reflexology, Swedish, prenatal, hot stone, trigger point, sports, and deep tissue massage.

Skills:           

• Proficient computer skills.
• Excellent communication skills, both verbal and written.
• Excellent people skills.
• Well-groomed, professional appearance.
• Dexterous and able to stand for extended periods.
• Comfortable with performing massages on diverse clients.
• Strong Interpersonal communication skills both spoken & written. Foreign language is an added advantage.
• Integrity

Interests:                        

A passion for wildlife and a commitment to sustainability and conservation.

Apply for this position with us on WhatsApp. Simply send the word ‘Hi’ to +260761166303

Salary + Comm

Role Overview

The Social Media Specialist will be responsible for the daily coordination and execution of social media activity across the MORE Collection portfolio.

Working closely with the Social Media Manager, content team and property teams, this role will oversee content planning, publishing, community management and platform optimisation while ensuring content aligns with brand objectives and overall marketing strategy.

The successful candidate will be proactive, highly organised and comfortable coordinating multiple brands simultaneously. able to identify opportunities, solves problems independently and take ownership of ensuring that our channels remain engaging, relevant and well maintained.

Key Responsibilities:

Social Media Management

• Responsible for the day-to-day operations of social media channels across the MORE Collection portfolio.
• Schedule and publish content across Instagram, Facebook and other relevant platforms.
• Maintain content calendars across all brands, ensuring content is planned, coordinated and delivered on time.
• Ensure all content aligns with brand guidelines, campaign objectives and channel-specific best practices.
• Monitor channels for opportunities to improve performance, engagement and content quality. 
   

Content Planning & Coordination

• Develop and maintain monthly content calendars across multiple brands.
• Brief content requirements to the content team, ensuring all creative assets are delivered according to content plans and deadlines.
• Coordinate with property teams and internal stakeholders to source content and gather information for upcoming campaigns and initiatives.
• Assist in identifying content opportunities aligned with marketing priorities and business objectives. 
   

Community Management

• Responsible for daily community engagement across all social platforms.
• Respond to comments, messages and enquiries in a timely and professional manner – including comments, DMs, tags, mentions and other forms of community engagement.
• Escalate guest service issues and reputation-sensitive matters where necessary.
• Foster meaningful engagement with audiences while maintaining brand tone and standards. 
   

Content Creation

• Create social media assets using Canva and other design tools where required.
• Adapt existing creative assets for different social platforms and formats.
• Assist with the development of social-first content concepts and ideas.
• Support campaign execution through creative recommendations and platform-specific content requirements.
• Sourcing user generated content from guests, receiving permission and making use of in our social media channels.
   

Brand & Channel Stewardship

• Maintain the overall quality, consistency and presentation of all social media channels.
• Ensure profile information, highlights, links and other channel elements remain updated and aligned with brand priorities.
• Stay informed on platform updates, trends and best practices relevant to the luxury hospitality sector.
• Proactively identify opportunities to strengthen channel performance and user experience.
• Make recommendations to improve content performance, audience growth and community engagement when creating content calendars.
   

Requirements:

Experience

• Minimum 3 years’ experience in social media management, digital marketing or content marketing.
• Experience managing multiple brands or accounts simultaneously.
• Experience creating and maintaining content calendars.
• Community management experience across major social platforms.
• Experience within hospitality, travel, luxury or lifestyle brands is advantageous. 
   

Skills & Knowledge

• Strong understanding of Instagram, Facebook, LinkedIn and emerging social media platforms.
• Excellent written communication and copywriting skills.
• Strong organisational and project management abilities.
• Proficiency in Canva and basic content creation tools.
• Ability to work independently while managing multiple priorities and deadlines.
• Strong attention to detail and commitment to quality.

Personal Attributes

• Proactive and solutions-oriented.
• Creative thinker with strong visual awareness.
• Highly organised and dependable.
• Collaborative and comfortable working across multiple teams.
• Curious, adaptable and eager to stay ahead of social media trends.
• Passionate about storytelling, hospitality, travel and brand building.

Responsibilities:

• Create and publish high-quality social media content across multiple brands, including reels, static posts, and carousel campaigns.
• Capture and produce content for events, promotions, and seasonal campaigns, including weekends and public holidays where required.
• Manage online communities, coordinate influencer and user-generated content collaborations, and oversee content creators.
• Work closely with the marketing team to align content with business objectives, menus, promotions, and brand standards.
• Support paid social campaigns by boosting content and assisting with promotional initiatives to maximize engagement and reach.
• Maintain brand consistency across all digital platforms and assist with broader brand management initiatives.

Requirements:

• Bachelor’s Degree in Marketing or a related field.
• 1–3 years’ experience in content creation, social media marketing, or digital marketing.
• Advanced proficiency in Microsoft Office Suite.
• Strong understanding of social media trends, content strategy, and community management.
• Experience creating engaging visual and video content for digital platforms.
• Excellent communication, organisational, and creative skills.

Benefits

• Salary: negotiable.

Contact RPO Recruitment for your next career opportunity.

• Our client is offering a highly competitive salary for this role based on experience.
• Apply for this role today, contact Jarad Pentz at RPO Recruitment or on LinkedIn.
• You can also visit the RPO Recruitment website: rporecruitment.us or email us your 
  CV: tech@rpo-recruit.za.com.

We will contact you telephonically in 3 days should you be suitable for this vacancy. If you are not suitable, we will put your CV on file and contact you regarding any future vacancies that arise.

KEY FOCUS AREAS
Safari Experience

• In the absence of the Head Guide, assume full responsibility for maintaining the overall operation and administration of the Guides and Safari department, including individual, family and kids’ safari experiences, safety, excellent guest and staff relations, hosting of guests, and all equipment, vehicles and assets.
• Ensure efficient allocation for all game drives, back-up drives and stand-by duties.
• As one of the two registered responsible persons for the company firearms, assist in obtaining and maintaining valid departmental licenses, and in ensuring efficient and safe weapon handling and proficiency of the entire department.
• Assist in overseeing the workshop function and vehicles maintenance.
• Attend meetings as required.
• Assist in managing the lodge social media platforms, ensuring consistent delivery of relevant and appealing information with the broad aim of increasing knowledge of the wildlife and operating area.
• Assist in effective incident management in the event of emergency or evacuation, including medical emergencies, fire, and flood.

Training, Development & Mentorship

• To assist the Head Guide in the following tasks:
• Mentor, train, develop, motivate, and guide the team (including NJM Students/Trainee Field Guides) towards achieving and maintaining required/higher qualifications.

General Service & Guest Care

• Ensure all guest information available is collected and communicated prior to arrival.
• Collect guest information while speaking to guests; inform the Management to record and act on guest preferences.
• Ensure all guest complaints are reported to your Head of Department/Management immediately.

REQUIREMENTS – QUALIFICATIONS AND SKILLS

• FGASA Level 2 and Full Trails Guide.
• ARH and Rifle Proficiency, First Aid Level 2, Driver’s License and Pr-DP.
• Previous experience as Senior Guide or Assistant Head Guide.
• Knowledge of planning, budgeting, and departmental administration.
• Sound knowledge on the applicable / relevant property and company procedures for the department, according to the standards of FGASA and the MORE Guiding culture.
• Guest focus philosophy, living the MORE brand and driving the MORE experience.
• Excellent communication skills (written and verbal), practicing honest communication.
• Team player with positive attitude, enthusiasm, and emotional control.
• Excellent time management and self-discipline, interpersonal & problem-solving skills.
• Excellent attention to detail with excellent hygiene principles.
• Proactive, use initiative and creative flair when required.
• Committed and loyal, adaptable, and flexible.
• Must work accurately under pressure.
• People skills – tolerance, patience, and care.
• Leadership skills with passion for development and skills transfer.

The Guest House Manager will oversee the daily operations, ensuring seamless guest experiences, high-quality service and business profitability.

Key responsibilities: 

• Welcoming guests, handling inquiries and guest requests and complaints
• Ensuring high guest satisfaction
• Scheduling staff in accordance with operational needs.
• Handling bookings on all platforms (online, WhatsApp, mail, telephonic)
• Daily inspection of rooms and common areas to ensure cleanliness and that the standards of the guest house are met.
• Monitoring stock levels on food, beverages, cleaning products and toiletries and making timeous orders where necessary.
• Managing budgets, processing payments and invoices
• Promoting the guest house on social media and booking platforms
• Stand by during weekends and after hours to provide a seamless guest experience
• Handling administrative tasks
• Assist with repairs and maintenance within capabilities

Skills required for the job:

• Accuracy
• Customer centric mindset
• Efficiency
• Good time management
• Due diligence
• Excellent communication skills
• Excellent record keeping
• Outstanding problem solving skills
• People management and leadership skills
• Ability to follow protocols
• Excellent people skills
• Ability to work both independently and in a team
• Excellent problem solving skills
• Attention to detail

Minimum requirements:

• Matric or equivalent NQF level qualification
• Excellent communication skills (Afrikaans and English)
• Computer literacy (Excel, Canva, Nightbridge, Booking.com)
• Experience with Google App Suite will be advantageous
• Proficiency with Point of Sale (POS) systems
• Own transport
• A valid driver’s license
• The successful incumbent must have at least two(2) years’ experience in an administrative position, experience within the hospitality industry will be advantageous

Shortlisted candidates will be expected to undergo psychometric testing and background screening. Applicants who fulfil the abovementioned requirements are invited to apply for the position.

Applications which are done by means of email or fax will not be considered.

To generate and grow sales whilst maintaining required GP%, good agent relationships and excellent customer service by offering excellent itineraries to meet and exceed agent & guests expectations.
To secure, cost and present product to the customer accurately, efficiently, timeously and with zero errors.

RESPONSIBILITIES:
• Reservations
• Quoting and invoicing (Groups and FITs)
• Maintain & grow own customer base
• Professional and efficient stakeholder communication & liaison
• General Administration
• Perform other duties as required by supervisor

REQUIREMENTS:
• Namibian citizen/Namibian permanent residence
• 2- 3 years tourism experience / Diploma in Travel and Tourism will be an advantage
• Passion and understanding of the tourism industry
• Good knowledge of Namibian tourist attractions
• Good computer literacy specifically in MS Word, Excel & Outlook / Tourplan will be an advantage
• Excellent communication skills in written and spoken English
• French/German language will be an added advantage
• Willingness & commitment to partake in ongoing training and development
• Must think logically with attention to detail
• Ability to work under pressure and in a dynamic environment
• Good stress management skills
• Results orientated team player
• Valid Code 08 driver’s license will be an advantage

PRIMARY PURPOSE

To set and maintain the standards for the region. Ensure camps are aligned with Wilderness Group and Brand Standards whilst still having their individuality through style, service, and appearance. Conduct workshops where and when required.

Detailed Responsibilities

• Drive the guest experience, ensure a personalized approach aligned with the Wilderness Way, and ensure this is consistently delivered to all guests.
• Create and update the brand standards and SOP documents. Ensure these are created so that a focused and clear message is delivered into camps. These areas include but are not limited to the Front of House, Housekeeping, Guest experiences, and the Family Offering.
• Gauge compliance with the company standards through observation and regular reports and identify any needs/areas for improvement. Conduct service audits, report timeously, and ensure the results are fed back appropriately to the correct audience.
• On-the-ground mentoring, motivation, guidance, and support are essential and should form part of camp visits.
• Liaise closely with the Training department on further training needs in the camps and what should be covered, this to include support tools for camps. Be present for training trips, both internal and external, when required.
• Innovate, monitor and analyze guest feedback and industry trends and through these, assist in improving and enhancing camp service delivery and guest experience. Compile reports when required.
• Innovate and develop signature experiences and magic moments for each camp – small effort for big impact philosophy. This is a collaborative effort with the teams in camp, concession managers, food experience team, and procurement.
• Innovate and develop fun and unique experiences for the family offering.
• Monitoring and guidance to camps on the correct use of guest gifting.
• Monitoring and guidance to camps on the correct use of branded material.
• Assist with monitoring softs and décor asset management if and when required.
• Assist in the creation of new, relevant, and innovative ideas in all aspects of the job to keep guests engaged and ahead of the competition.
• Engage with the Food Experience team to assist in the implementation of new food concepts.
• Assist in VIP visits where and when required.
• Assist with photographic visits where and when required.

CANDIDATE PROFILE

Qualification:

• Diploma in Tourism & Hospitality / equivalent.

Experience:                    

• Minimum of 5 years’ experience in the luxury travel industry, with 2 years having worked in a similar position
• Formal and thorough understanding of hospitality service and standards
• Management experience and skills
• Mentoring/coaching skills and experience will be an added advantage
• Extensive interactions and an innate understanding of international luxury travel clientele and their expectations
• Knowledgeable in conducting audits on Services and Standards
• Experience in brand management

Competencies:           

• Outstanding people skills and ability to communicate.
• An international perspective to understand the needs of guests from all over the world.
• Strong verbal skills, both written and spoken.
• Keen eye for detail and a sense of style.
• High levels of energy and enthusiasm to drive the guest experience.
• A desire to improve the skills of staff and to constantly motivate them.

PRIMARY PURPOSE                                         

 The Project and Asset Manager is responsible for the central coordination, oversight, and lifecycle management of all Okavango Wilderness Safaris (OWS) assets, camp-based projects, and Back of House (BOH) operations. Working closely with the Operations Manager, Concession Managers, and Technical Services Managers (TSMs), this role ensures the optimal care, maintenance, and performance of all Company assets across the operation.

 The role is also accountable for procurement, logistics, and the provisioning of critical Repair and Maintenance (R&M) support, ensuring that standards, processes, and controls are in place to sustain safe, compliant, and cost-effective operations. 

 Asset Management

• Maintain accurate recording, tracking, and reporting of all fixed assets in accordance with Company procedures.
• Own and update the Company asset register and location asset registers, ensuring camp managers complete opening and closing stock at each financial year-end.
• Ensure key staff in camps and at Head Office (HO) take accountability for equipment under their care.
• Develop and implement a maintenance standard and preventative maintenance plans for all Company assets, including BOH and Front of House (FOH) lodge areas, in collaboration with the Operations Manager, Concession Managers, and TSMs.
• Ensure all equipment, machinery, vehicles, generators, and structures are maintained and serviced in line with manufacturer specifications and Company standards.
• Compile and maintain a procedures manual covering corrective and preventative maintenance across all plant, machinery, and equipment.
• Ensure camp emergency equipment (fire extinguishers, fire beaters, gas pipes, and fittings) is maintained, inspected, and compliant on a monthly basis.
• Manage the disposal of assets in accordance with the approved Company system.
• Ensure all asset and project activity is carried out in line with the Company’s environmental policies and Wilderness’s commitment to responsible conservation. 

Fleet Management

• Maintain an accurate and up-to-date vehicle fleet register, including allocation plans and replacement period tracking.
• Ensure vehicle movements are conducted in alignment with Company processes and procedures.
• Monitor fleet maintenance costs and control expenditure within approved budgets.
• Oversee the Fleet Manager to ensure maintenance teams maintain logbooks and service records for each vehicle, and that assigned drivers are held accountable.
• Establish and communicate vehicle use standards to camp staff; monitor and report on vehicle abuse.
• Ensure pre-use and post-use vehicle inspection processes are in place and consistently followed.
• Produce regular fleet statistics including utilisation rates, condition reports, and replacement planning. 

Project Management

• Ensure all camp-based projects are governed by an established project plan, including project trackers, timelines, and budgets.
• Serve as the primary point of contact for all CAPEX projects, whether managed by the Group Projects Team or locally.
• Coordinate effectively with external service providers to drive projects to successful and cost-effective completion.
• Lead annual goal-setting for the asset management function. 

Financial and Reporting

• Assist the Operations Manager in compiling the annual CAPEX budget within the framework and timetable set by the Finance Department.
• Manage operational monthly expenditure within approved CAPEX budgets.
• Project and report on expenses related to fixed asset activity on a monthly basis.
• Report operational information to Finance as required for month-end processing.
• Maintain daily, weekly, and monthly administration records covering orders, receipts, consumption, job cards, fuels, gases, consumables, and sundry stocks. 

Stakeholder Engagement

• Manage the Company’s insurance risk profile by upholding standards in insurance claims processes, documentation, and consistent use of Company vehicles and assets.
• Ensure Camp Managers report on movements and damaged fixed assets on a monthly basis.
• Foster effective collaboration with direct reports and cross-functional teams to ensure efficient and profitable execution of responsibilities.
• Maintain strong working relationships with key internal divisions and external service providers.
• Undertake any additional responsibilities as directed by the Operations Manager. 

 Leadership and Management

• Proven ability to lead and hold teams accountable across multiple locations.
• Strong delegation and people management skills.
• Self-motivated with the ability to work independently and as part of a broader team. 

Technical and Operational

• Sound understanding of asset lifecycle management, preventative maintenance, and fleet operations.
• Financial acumen, including CAPEX budgeting, expenditure tracking, and monthly reporting.
• Quality, health, and safety awareness.
• Proficiency in Microsoft Office Suite; experience with asset management or project management software is advantageous.
• Valid driver’s licence. 

Interpersonal and Communication

• Excellent written and verbal communication skills.
• Ability to engage stakeholders with sensitivity, tact, and professionalism.
• Strong planning, organisation, and prioritisation skills.
• Ability to evaluate information against set standards and make sound operational decisions. 

 Qualifications

• Tertiary qualification in Project Management, Engineering, Facilities Management, or a related field (preferred).
• A qualification in accounting or finance is advantageous.

 Experience

• Minimum 3–5 years of experience in an asset management, facilities, or operations management role.
• Demonstrated supervisory or people management experience.
• Experience in the hospitality, tourism, or lodge/camp environment is highly advantageous.
• Experience managing remote, multi-site operations is desirable. 

 Performance in this role will be assessed against, but not limited to, the following indicators: 

• Asset register accuracy and completeness.
• Adherence to preventative maintenance schedules across all sites.
• Camp-based projects delivered on time and within budget.
• Fleet maintenance costs managed within approved budgets.
• Monthly financial and operational reports submitted accurately and on time.
• Insurance claim processes followed consistently and documentation maintained.
• Compliance with environmental policies and Company standards.

Key Responsibilities
– Oversee the daily operations of the front-of-house team, ensuring exceptional service and hospitality
– Manage guest inquiries, resolve complaints, and build strong relationships with patrons
– Train, mentor, and develop front-of-house staff to deliver consistent and high-quality service
– Monitor and evaluate service standards, implementing improvements where necessary
– Coordinate with kitchen and management teams to ensure seamless service delivery
– Implement and uphold health and safety standards in compliance with regulations
– Prepare and manage schedules for front-of-house staff, ensuring adequate coverage for peak times
– Assist with administrative tasks, including inventory management and budgeting for front-of-house operations

Requirements
– Proven track record in a management role within the hospitality or service industry
– Demonstrable experience in customer service excellence, with a strong focus on guest satisfaction
– Strong leadership and team management skills, with the ability to motivate and inspire staff
– Excellent communication skills, both verbal and written
– Ability to multitask and thrive in a fast-paced environment
– Basic financial acumen and understanding of business operations in the hospitality sector

Contact Hire Resolve for your next career-changing move.
● Salary: negotiable.
● Our client is offering a highly competitive salary for this role based on experience.
● Apply for this role today, contact Maria van Rooyen at Hire Resolve or on LinkedIn
● You can also visit the Hire Resolve website: hireresolve.us or email us your CV: maria.vanrooyen@gmail.com

We will contact you telephonically in 3 days should you be suitable for this vacancy. If you are not suitable, we will put your CV on file and contact you regarding any future vacancies that arise.

About the Role

This role is suited to an experienced hospitality professional with strong leadership skills who thrives in a fast-paced environment. The duties include but not limited to:

• Oversee daily front-of-house and floor operations.
• Deliver exceptional customer service and maintain a customer-focused culture.
• Manage bookings, shift planning, and staff scheduling.
• Lead, train, and support front-of-house team members.
• Ensure efficient order processing, service delivery, and payment handling.
• Maintain high standards of cleanliness, hygiene, and restaurant presentation.
• Oversee stock control, staff management, and opening/closing procedures.
• Ensure smooth restaurant operations during busy service periods.

Requirements:

• Matric
• 4+ years’ experience in a management role
• 3+ years’ experience within the hospitality or food service industry
• Supervisory experience with the ability to lead and develop a team
• Valid driver’s license and own vehicle
• Reside close to Braamfontein
• Strong customer service and hospitality background

How to Apply:

Contact Hire Resolve today for your next career-changing move.

Apply for this role today, contact Robyn at robyn.ashburner@hireresolve.us or on LinkedIn.

You can also visit the Hire Resolve website for more opportunities.

About the Role

You will be responsible for preparing and presenting high-quality Asian cuisine while maintaining excellent food safety and kitchen standards. This role is suited to a passionate and skilled Chef with strong experience in Thai, Chinese, and Korean cuisine who thrives in a busy restaurant environment.

Requirements:

• Minimum 5 years’ experience as a Chef within Asian cuisine, specifically Thai, Chinese, and Korean cuisine.
• Relevant culinary qualification is beneficial.
• Driver’s license and own vehicle is beneficial.

How to Apply:

Contact Hire Resolve today for your next career-changing move.

Apply for this role today, contact Robyn at robyn.ashburner@hireresolve.us or on LinkedIn.

You can also visit the Hire Resolve website for more opportunities.

We are seeking a Grounds Supervisor to oversee the maintenance and aesthetics of our outdoor spaces. You will be responsible for managing a team that ensures the grounds are safe, well-kept, and environmentally sustainable, aligning with industry standards. This role is essential for maintaining the organization’s overall landscape and presenting a positive image to our visitors and staff.

Key Responsibilities

– Supervise and coordinate grounds maintenance staff to ensure efficient operation and adherence to safety standards.

– Develop and implement routine maintenance schedules for landscaping, including planting, mowing, fertilizing, and seasonal clean-up.

– Monitor the health and appearance of trees, shrubs, and other plant life, implementing appropriate care strategies.

– Manage pest control measures and irrigation systems to enhance the productivity of the grounds.

– Ensure compliance with environmental regulations and promote sustainable practices within the team.

– Train and mentor staff on best practices in landscaping and grounds maintenance techniques.

– Coordinate with external contractors and vendors as necessary for specialized services or large-scale projects.

– Maintain records of maintenance activities, equipment usage, and budget tracking for grounds operations.

Requirements

– Proven experience in grounds maintenance or landscaping, with a track record of effective team supervision.

– Strong knowledge of horticulture, landscape design, and equipment operation.

– Demonstrated ability to manage multiple projects while maintaining attention to detail and quality standards.

– Excellent communication and leadership skills, fostering a collaborative team environment.

– Physical capability to perform outdoor work in various weather conditions and manage landscaping equipment safely.

– Valid driver’s license and ability to operate utility vehicles and machinery used in grounds maintenance.

Health and Safety Compliance

Inspect accommodation, housekeeping and ablution facilities for conformity with health and safety policies, procedures and checklists.

Report identified problems to the Housekeeping and Laundry Manager.

Staff Supervision

Manage and reconcile employee leave and attendance records.

Respond to or redirect employee queries as required.

Conduct employee appraisals.

Manage first level labour relations matters.

Identify areas for employee development and provide training.

Client Relations and Complaint Resolution

Follow up on client queries and complaints.

Resolve minor client complaints and problems.

Escalate client complaints out of scope of responsibility to the Housekeeping and Laundry Manager for further resolution.

Effective Teamwork and Self-Management

Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.

Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.

Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.

Manage colleagues’ expectations and communicate appropriately.

Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

KNOWLEDGE/COMPETENCE

1. Knowledge

Housekeeping and laundry practices and equipment

What skills, knowledge, and/or attributes are necessary to perform the role?

Health and safety standards

2. Skills

Verbal and written communication

Numeracy

Literacy

Interpersonal

3. Attributes

Integrity

Tolerant of stress and pressure

Attention to detail

Deadline driven

Quality orientation

QUALIFICATION AND EXPERIENCE

Grade 12

Certification in horticulture, landscaping, or a related field is advantageous.

5 years’ hospitality industry experience of which 2 should be in a supervisory or team leader role

PRIMARY PURPOSE OF THIS JOB:

Responsible for growing and maintaining the Capsicum Culinary Studio Brand and achieving targeted growth.

KEY RESULT AREAS:

To build the Capsicum Culinary Studio brand and achieve target growth for the company

• Achieve sales targets set out by Manager
• Coordinate & participate in school visits & parent evenings in assigned area according to the Marketing Plan
• Participation in career exhibitions
• Organize PR functions with target markets in coordination with Head Office.
• Distribution of student canvassing- and marketing material to target markets
• Handle interviews/enquiries from potential students
• Student recruitment of designated groups according to marketing program

Ensure all administrative duties is done timeously and Head Office and the Campus Principal is up to date with what happens on daily, weekly & monthly basis and reports sent to Management as requested

• Ensure that STASY wrt capturing and follow – ups is up to date
• Weekly Sales meeting with Campus Head
• Reports and stats submitted timeously and accurately

Ensure implementation and adherence to policies and processes as set out by Legislation, Accreditation bodies and Capsicum Culinary Studio

• Ensure legislative policies are adhered to
• Ensure compliance to all Financial processes
• Ensure CCS Code of conduct.
• Adherence to  all  CCS policies  and  guidelines  as  set  by  the Academic and QA department

To contribute back to the local community, project the values of Capsicum Culinary Studio and implement the Capsicum Culinary Studio plan to decrease carbon footprint

• Support the company’s social responsibility initiatives
• Implement CCS plan to decrease carbon footprint
• Participate in CCS fun events
• Live the CCS values

QUALIFICATION REQUIREMENTS:

• 3 Year Diploma / Bachelor’s Degree (NQF level 7) in Business / Marketing / Public Relations / Communication field or similar
• Sales & Marketing Diploma (Ideal)

SKILLS REQUIREMENTS:

• Telephone Etiquette
• Advanced Oral & Written Communication
• Valid drivers license & own vehicle 
• Time Management & Planning
• Willingness to Learn
• Customer Service Focused
• Target driven with an ability to handle pressure

EXPERIENCE REQUIREMENTS: 

• 2 years in a target driven sales environment with presentation to all levels.
• 1 year sales experience
• Valid drivers license and own vehicle  

• To perform general cleaning duties in designated rooms and accommodation units.

2. Key Responsibilities
2.1. Cleaning Operations

• Make beds.
• Clean rugs, carpets, upholstered furniture, and/or draperies, using vacuum cleaners and brushes.
• Empty wastebaskets and clean ashtrays.
• Take laundry to the laundry attendants.
• Sweep, scrub, wax, and/or polish floors, using brooms, mops, and/or powered scrubbing and waxing machines.
• Dust and polish furniture and equipment.
• Wash windows, walls, ceilings, and woodwork, wax and polish as necessary.
• Dust window blinds and curtains.
• Move and arrange furniture, and turn mattresses.
• Clean and sanitise bathrooms.
• Replace empty or used consumables as per the agreed standard.
• Report any breakages, misuse of facilities or theft of items.
• Complete the cleaning schedule on a daily basis.

2.2. Health and Safety Compliance

• Ensure the cleaning and sanitising processes comply with Company and client standards and general health and safety standards.
• Ensure appropriate protective clothing is worn at all times.
• Ensure all items are disposed of in the appropriate receptacles to prevent blockages and damage to equipment and structures.
• 2.3. Effective Teamwork and Self-Management
• Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
• Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
• Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
• Manage colleagues’ expectations and communicate appropriately.
• Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

KNOWLEDGE/COMPETENCE
What skills, knowledge, and/or attributes are necessary to perform the role?
1. Knowledge

• Cleaning procedures and equipment
• Hygiene, health and safety standards

2. Skills

• Literacy
• Numeracy

3. Attributes

• Attention to detail

QUALIFICATION ANDEXPERIENCE

• Grade 12 certificate or equivalent qualification
• Between 0 and 3 years experience is required

Lion Sands is seeking a dynamic, detail-oriented Financial Manager to join our team. This is your opportunity to play a pivotal role in one of South Africa’s most iconic safari destinations, ensuring financial excellence and supporting unforgettable guest experiences. This role is a hybrid live out role, with some days required at the property and other days working from home. Closest towns are Hazyview and White River. 

Key Responsibilities

Financial Operations & Controls

• Oversee all property finance functions, ensuring accuracy and compliance with group SOPs.
• Review and approve purchase orders, ensuring correct allocation and adherence to budgets.
• Manage cash flow, including petty cash and credit card reconciliations.
• Validate daily revenue submissions and ensure timely, accurate reporting.
• Maintain and reconcile the fixed asset register and operating equipment assets for both insurance and finance purposes.
• Oversee inventory management, including variance recounts, workbook validation, and final sign-off on control systems.

Budgeting, Reporting & Analysis

• Drive and own the annual budget process at property level, collaborating with department heads.
• Prepare and analyze management accounts, providing variance analysis and actionable insights.
• Produce flash and project reports to support business decision-making.
• Support the pricing of extras and ancillary services at property level.

Audit, Compliance & Internal Controls

• Ensure robust internal controls are in place and adhered to, in line with group standards.
• Assist with annual external audits and ensure all supporting documentation is accurate and available.

Collaboration & Stakeholder Management

• Act as the key finance link between the property and the support office team.
• Work closely with HR on gratuities, staff deductions, and payroll-related finance matters.
• Support operational teams with financial guidance and training as needed.

Requirements

• Education: B.Com degree in Finance, Accounting, or related field.
• Experience: Minimum 5 years’ experience in finance, with at least 2 years in the hospitality sector.
• Systems: Advanced proficiency in MS Office; experience with Sage Software (Intacct preferred).
• Skills: Strong analytical and problem-solving skills, meticulous attention to detail, and the ability to manage multiple priorities in a fast-paced environment.
• Personal Attributes: Proactive, collaborative, and able to communicate financial concepts clearly to non-financial stakeholders.

2. Key Responsibilities
2.1. Policy Implementation and Compliance

• Implement talent acquisition, management, remuneration and development policies and processes in accordance with the SOPs.
• Report non-adherence to in-country legislative and SOP requirements.
• Propose changes to SOPs to the HR Manager if required.
• Ensure absolute compliance with HR SOPs and in-country labour laws.

2.2. Organisational Design

• Maintain the site organogram to ensure accuracy and only appoint into vacant and approved positions.
• Propose to the HR Manager any ad hoc adjustments to the structure to meet operational changes.
• Maintain the records associated with the organogram.
• Reconcile the organogram against actual staffing on a quarterly basis and inform the HR Manager if any adjustments are required so that the payroll administrator can be informed
• Maintain the library of job profiles for the site and ensure that every employee has an appropriate and signed job profile in his/her file.

2.3. Recruitment

• Consult with the site on people requirements – to facilitate, advise and get operationally involved where appropriate.
• Implement agreed recruitment strategies, SOPs and initiatives.
• Ensure the job specifications for the roles clearly articulate the requirements and set out the expectations from a successful candidate.
• Understand the relevant site services to “market” the roles and attract the right talent.
• Provide professional support and advice on recruitment and selection to managers and provide training on interviewing techniques.
• Coordinate the recruitment process, including:
  • confirmed job profiles and personnel specifications
  • the job advertisements (including at ONEM)
  • the channel to be used
  • the application form design
  • preparation of other recruitment material such as brochures.
• For the relevant occupational levels, coordinate the selection process in accordance with organisational policy
• and the job specification, including:
  • screening application forms
  • shortlisting applicants
  • interviewing
  • psychometric testing and technical assessments
  • reference checking.
• Coordinate the appointment process, including facilitating the signing of the employment contract.
• Process new employee appointments and ensure all required employee information is provided and captured on the HR system.

2.4. Onboarding and Probation Administration

• Prepare for the start of new employees by ensuring their uniforms, laptops, PPE, access etc are arranged prior to start date.
• Facilitate and coordinate the onboarding of all employees in Category VI and below in accordance with the relevant SOP and checklist and ensure they are completely integrated into their roles and into IFS.
• Conduct the induction of all employees in the above categories.
• Administer probationary reviews and ensure the probationary period is concluded in accordance with the SOP.

2.5. Termination and Exit Management

• Administer the exit interviews for site staff.
• Consolidate exit data for the site and report on terminations and exit interview outputs to the HR Manager.
• Ensure all the internal and external documents are submitted for all terminations in the requisite time.
• Administer exit/termination payments with the payroll administrator and ensure all records are correct for the relevant site.

2.6. Talent Management

• ▪ Coordinate the talent management and succession planning documentation and processes for the site.
• ▪ Prepare and conduct planning meetings for talent and development discussions for employees both with and
• without supervisors.
• ▪ Ensure that succession and talent is reviewed quarterly and is live within the organisation.
• ▪ Manage the performance management processes including annual performance planning; bi-annual formal
• performance appraisals and the accurate recording of results on the system.
• ▪ Facilitate any poor performance discussions between supervisors and subordinates and ensure milestones
• are met and the process is closed out in accordance with the SOP.
• ▪ Administer promotion processes ion accordance with the SOP.

2.7. Talent Development

• ▪ Design, develop, implement, and maintain a site skills inventory to assist in human resource planning and the
• identification of learning needs.
• ▪ Advise management regarding initiatives and activities that promote maximum staff effectiveness and create
• a positive impact on performance.
• ▪ Consult with management and conduct surveys to identify training needs based on projected production
• processes, changes, and other factors.
• ▪ Analyse the individual development plans for all employees to understand the training and development
• requirements.
• ▪ Undertake an annual skills audit/competency assessment and generate a status report.
• ▪ Formulate and implement the site training plan in accordance with approved IFS guidelines, the competency
• gaps identified and the development plans emanating from the TADS process.
• ▪ Develop, obtain approval, and implement induction, mentoring and coaching programmes.
• ▪ Conduct the on-boarding and induction of all new staff onto the site.
• ▪ Manage the implementation of training and development programmes.
• ▪ Conduct the training programme impact assessment studies and analyse the results.
• ▪ Develop and deliver monthly management information reports to track and benchmark learning and
• development participation, costs, and benefits.
• ▪ Manage external vendor relationships, where appropriate.
• ▪ Provide training on people management to supervisors and managers.
• ▪ Ensure assessments are conducted on employees before a promotion is approved.
• ▪ Ensure learning administration and record keeping is up to date and accurate.

2.8. Administration and Reporting

• Compile and submit management and statutory reports relating to human resource management for the site.
• Ensure that each employee has a personal file on site with the required documents, as indicated in the checklist.
• Monitor and address legal compliance issues to ensure that the site complies with labour laws including rigorously managing expatriate compliance with immigration requirements.
• Ensure regular self-audits are completed to ensure compliance to IFS and in country standards/laws.
• Manage labour inspections relevant to the site and ensure 100% compliance and zero penalties.
• Ensure master data of employees on the HR System is up to date and accurate.
• Report monthly on trends for the site in terms of overtime, absenteeism, disciplinary process, training conducted and planned, recruitment planned and closed out and what mitigating measures have been put in place.
• Educate employees on policies and procedures.
• Manage the issuing of PPE and uniforms to staff in accordance with the Company guidelines.
• Administer employee leave, ensuring its reconciled annually, that an annual leave plan is approved at the beginning of each year and that leave forms are filed and captured on the system for every absence.

2.9. Payroll Administration

• Manage new engagement and exit documentation and submit it to the corporate office and ONEM and the labour inspector as required.
• Administer and file employee/payroll records, ensuring compliance with regulatory requirements associated with such documentation.
• Check time-keeping records for compliance with established standards.
• Maintain and file time and attendance records.
• Prepare an accurate payroll for the corporate office to action monthly for employee salaries to be paid into their nominated bank accounts timeously.
• Check, calculate and capture all manual attendance registers.
• Notify the corporate office of changes in pay and tax status and miscellaneous changes.
• Ensure all time and attendance and personnel transactions such as new hires, terminations, leaves of absence, benefits deductions, garnishee orders, etc. are captured in the applicable month.
• Ensure variance reports are thoroughly checked and any corrections submitted within agreed deadlines.
• Distribute the payslips and ensure a copy payslip is signed by the employee, filed and scanned.
• Maintain up to date and accurate databases for dependents (including parents), funeral assistance claimed, bank loans awarded and facilitate related transactions in accordance with SOPs.
• Answer payroll-related queries from employees in accordance with associated performance standards.
• Ensure all allowances and deductions are effected in accordance with SOPs and in-country legislation.

2.10. Employee Wellness

• Develop and roll-out IFS wellness programmes relating to health, safety, time management, stress, and fatigue management.
• Support the HSE officer in promoting employee awareness and understanding of safe practices and behaviours.
• Conduct employee wellness interviews to assess wellbeing and implement wellness strategies related to findings.
• Assist with wellness drives i.e., COVID, Malaria, HIV Aids, Typhoid.
• Schedule and coordinate the medical bookings for staff and monitor the medical status of the workforce ensuring that requisite certification is always valid.

2.11. HR Projects/Initiatives

• Provide input into and assist/participate in HR projects and initiatives within Country and from the corporate office.
• Ensure a continuous improvement perspective is adopted and ideas given to improve the way work is done to be more effective and efficient.
• Assist in creating a culture of learning within the organisation.

2.12. Professional and Technical Expertise

• Provide HR expertise in cross-functional department meetings and with colleagues and external stakeholders to enable relevant decision-making.

2.13. Employee/Industrial Relations

• ▪ Ensure disciplinaries are conducted in accordance with the SOP.
• ▪ Ensure there are monthly meetings conducted between management and staff representatives regarding
• conditions of employment.
• ▪ Provide advice to the management team regarding disciplinaries and people management.
• ▪ Address grievances in accordance with the SOP.
• ▪ Ensure that all employees have signed and acknowledged their understanding of the disciplinary code within
• the organisation.
• ▪ Ensure that all disciplinary process are followed through, documented, and closed off according to DRC labour
• law requirements.
• ▪ Update the organisation on any changes/amendments to the disciplinary labour code.
• ▪ Drive a positive Employee relations climate within the organisation.

2.14. Effective Teamwork and Self-Management

• ▪ Take ownership and accountability for tasks and activities and demonstrate effective self-management in
• terms of planning and prioritising, and self-development.
• ▪ Follow through to ensure that quality and productivity standards of work are consistently and accurately
• maintained.
• ▪ Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide
• appropriate resolution.
• ▪ Manage colleagues’ expectations and communicate appropriately.
• ▪ Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

3. Key Performance Indicators

• Reporting the correct information, in the correct format at the correct time
• Zero fines and penalties from governmental authorities
• Union and staff representative engagement as mandated by collective and recognition agreements, internal regulations and collective bargaining requirements
• 100% compliance across the site with HR policies, laws, procedures, checklists and collective agreements
• Monthly and annual statutory and client HR submissions completed accurately and at the agreed times
• Time and attendance administered for the site in accordance with the SOP
• Rotations compliant with approved rosters and company systems
• Leave managed in accordance with laws and rules
• Monthly payrolls submitted on time and accurately in accordance with SOP and deadlines
• All employees have a personal files and all the requisite documents for constant compliance with labour and company requirements (including expats)
• 100% visa, work permit and residence card coverage
• 100% expat bank accounts coverage
• 100% recruitment, selection, contracting, onboarding and probation compliance with relevant SOPs
• 100% compliance with internal and legal requirements for all promotions, demotions and transfers.
• Disciplinaries conducted in accordance with the relevant SOP and labour code
• Competency assessments, training and the TADS are implemented in accordance with agreed annual plans and relevant SOPs
• Currency of Premier HR data as assigned (recruitment, conduct management, performance management, training etc)

KNOWLEDGE/COMPETENCE
What skills, knowledge, and/or attributes are necessary to perform the role?
1. Knowledge

• Labour and employment law
• HR systems and formats
• Recruitment practices
• HR planning practices and principles
• Remuneration practices
• Performance management and development methodologies
• Skills development methodology
• Adult education/learning styles
• Training tools and learning aids

2. Skills

• Verbal and written communication
• Computer literacy (at least intermediate MS Office suite skills)
• Report writing
• Interpersonal
• Interviewing
• Logical thinking
• Problem solving
• Negotiation
• Analytical thinking

3. Attributes

• Persuasive
• Initiative and assertive
• Tolerant of stress and pressure
• Creative
• Proactive
• Attention to detail
• Deadline driven
• People orientated
• Tactful and able to deal with difficult situations
• Diplomatic
• Able to interact at all levels of the organization
• Results/Goal oriented

QUALIFICATION AND EXPERIENCE

• Diploma or degree in Social Science/ Human Resource Management / Organisational Behaviour and Development
• At least 6 years’ relevant experience within an HR function at an officer level

2. Key Responsibilities
2.1. Inventory Optimisation

• Control the receipt, issuance and disposal of stock in accordance with Company procedures at all times.
• Complete delivery notes and SORs and ensure the documents are forwarded to the appropriate component/manager.
• Control the processing of all new stock take ons and ensure that bins are allocated for these new stores.
• Monitor the stock and inventory levels in the store at all times including current stock levels and complete SOR’s for stock reaching minimum levels.
• Ensure minimum and maximum stock thresholds are maintained at all times.
• Organise inventory to facilitate accessibility and safety for those working in the store.
• Report the occurrences of failures, theft and losses and participate in investigations and actions to prevent reoccurrence.
• Proactively identify and report on overstocking, under-stocking or out of stock scenarios and resolve promptly.
• Prepare and provide monthly inventory reports as deemed required by management.
• Provide responses to management on all stock outs on a weekly basis.
• Manage and check the protective clothing file and ensure that all items issued to personnel are recorded.
• In conjunction with the production team, identify and incorporate slow moving, dormant or poor performing stock in menu planning to prevent excessive stock levels.
• Ensure that no stock is booked out of the relevant store without the correct authority.

2.2. Inbound Control

• Control the inbound process by receiving products in good condition.
• Manage the capturing of stock on the system to ensure that goods are controlled and easily identified.
• Ensure the product is allocated to the right bin in order to facilitate ease of access and convenience as and when required.
• Ensure all paperwork is correctly completed and appropriately recorded in the system.

2.3. Issue Control

• Monitor stock shelf life in order to ensure the product has not expired, using the FIFO (first in, first out) system.
• Control the issuing of stock, ensuring products are dispatched at the correct time and in the correct quantity.
• Ensure that all issues leave the stores correctly packed and damage free.

2.4. Problem Resolution

• Deal with and resolve issues around damaged stock or stock shortages.
• Check that details on delivery notes coincide with those on the orders and resolve where necessary.
• Track delivered and in-stock damage trends, establish root causes and take the appropriate corrective action.

2.5. Stock Control

• Supervise regular stock takes to ensure reconciliation between records and actuals.
• Conduct regular spot checks and ensure that system and actual stock levels balance.
• Ensure stock is in the right location through the management of daily cyclic counts.
• Ensure staff are properly rotating stock (where it does not go to the pick face but to the back-up location)
• Monitor production and expiry dates on all inbound and outbound stock.
• Ensure cyclic counts are conducted prior to stock takes.
• Ensure frozen stock is kept in the appropriate frozen and/or chilled state.
• Prepare for and initiate monthly stock takes, ensuring that the entire process is completed within specified time frames.

2.6. Stores Maintenance Management

• Manage and monitor the condition of the stores ensuring that:

        − the store is kept clean.
        − damaged goods are dealt with according to SOPs.
        − lighting is adequate and doors open and close easily.
        − areas in need of attention are reported to the Camp Manager.
        − all bin allocations are clear from any damaged pallets.
        − forklifts and pallet jacks are in good working conditions.
2.7. Compliance Control

• Take responsibility for the physical condition of the stores and ensure the appropriate standards are maintained.
• Ensure all staff members comply with health and safety requirements.
• Implement safe working procedures.
• Verify temperature for the entire stores by analysing the temperature worksheet.
• Ensure frozen stock is maintained at above minus 18 and chilled not below minus 1.
• Ensure staff understand and comply with the standards set by ISO 22 000 and HACCP.
• Certify that stock have been delivered in clean, controlled and well-maintained vehicles highlighting the significance of quality.

2.8. Safety and Security

• Ensure that the stores are secure at all times.
• Enforce health and safety rules at all times.
• Provide training to staff on proper practice within the stores.
• Ensure proper housekeeping at all times.
• Ensure all material safety data sheets are maintained according to health and safety standards.
• Ensure that all stock enters and leaves the stores with proper documentation.
• Ensure appropriate security controls are established on risk areas such as entry and exit points and on staff activity/inactivity to ensure staff are appropriately utilised and productive.
• Issue stock counts on key products on a daily basis and analyse results.
• Ensure that security staff check staff leaving for tea and lunch breaks and end of day.
• Check the seals on stores doors on a daily basis.

2.9. Staff Supervision

• Train staff on the Standard Operating Procedures that serve to guide their approach to work.
• Implement the Standard Operating Procedures through consistent application and communication.
• Ensure that staff understand the procedures and sign off the relevant documents.
• Conduct monthly meetings with staff in order to ascertain problems encountered and resolve associated issues.
• Manage staff performance in order to establish opportunities for development and harness strengths.
• Measure staff performance on a soft point system that includes punctuality and wearing the required uniforms, among others.
• Monitor staff using the hard point system that is focused on technical execution.
• Deal with staff problems through one-on-one discussion striving to get to the root cause of problems

2.10. Effective Teamwork and Self-Management

• Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
• Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
• Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
• Manage colleagues’ expectations and communicate appropriately.
• Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

KNOWLEDGE/COMPETENCE
What skills, knowledge, and/or attributes are necessary to perform the role?

1. Knowledge

• Stock control principles, processes and tools
• Health and safety legislation and standards
• Stores management

2. Skills

• System skills (as appropriate)
• Verbal and written communication
• Computer literacy (at least intermediate Excel skills)
• Literacy
• Numeracy

3. Attributes

• Logical
• Compliance focused
• Tolerant of stress and pressure
• Attention to detail
• Deadline driven
• Organisational awareness

QUALIFICATION AND EXPERIENCE

• Diploma or at least one year certificate in stock or warehouse management
• 6 years relevant experience in a stores or warehouse environment with at least 2 in a

supervisor role

• To perform general cleaning duties in designated rooms and accommodation units.

2. Key Responsibilities
2.1. Cleaning Operations

• Make beds.
• Clean rugs, carpets, upholstered furniture, and/or draperies, using vacuum cleaners and brushes.
• Empty wastebaskets and clean ashtrays.
• Take laundry to the laundry attendants.
• Sweep, scrub, wax, and/or polish floors, using brooms, mops, and/or powered scrubbing and waxing machines.
• Dust and polish furniture and equipment.
• Wash windows, walls, ceilings, and woodwork, wax and polish as necessary.
• Dust window blinds and curtains.
• Move and arrange furniture, and turn mattresses.
• Clean and sanitise bathrooms.
• Replace empty or used consumables as per the agreed standard.
• Report any breakages, misuse of facilities or theft of items.
• Complete the cleaning schedule on a daily basis.

2.2. Health and Safety Compliance

• Ensure the cleaning and sanitising processes comply with Company and client standards and general health and safety standards.
• Ensure appropriate protective clothing is worn at all times.
• Ensure all items are disposed of in the appropriate receptacles to prevent blockages and damage to equipment and structures.
• 2.3. Effective Teamwork and Self-Management
• Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
• Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
• Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
• Manage colleagues’ expectations and communicate appropriately.
• Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

KNOWLEDGE/COMPETENCE
What skills, knowledge, and/or attributes are necessary to perform the role?
1. Knowledge

• Cleaning procedures and equipment
• Hygiene, health and safety standards

2. Skills

• Literacy
• Numeracy

3. Attributes

• Attention to detail

QUALIFICATION ANDEXPERIENCE

• Grade 12 certificate or equivalent qualification
• Between 0 and 3 years experience is required

1.1. To be responsible for the preparation of high quality meals in accordance with Company standards, menu specifications and production schedules.
1.2. To oversee food service assistants and cooks in the preparation of meals, while meeting safety, hygiene and quality standards.
1.3. To work closely with the Head/Executive Chef and provide support to the kitchen staff.
1.4. To maintain hygienic standards in the kitchen environment.

2. Key Responsibilities

2.1. Meal Management

• Participate in the planning and development of recipes and menus including estimation of food and labourcosts and food supply requirements.
• Determine food presentation.
• Check the quality of raw materials to ensure that standards and specifications are met.
• Instruct, coordinate and supervise cooks in the cooking, garnishing and presentation of food.
• Monitor the quality of dishes at all stages of preparation and presentation.
• Prepare, season and cook speciality foods and complex dishes.
• Ensure that all special diet meals are prepared in accordance with nutritional requirements.

2.2. Food Production

• Execute and supervise food production activities, eg. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Coordinate and control food service assistants in food storage.
• Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.
• Monitor material consumption and order required food and equipment on a daily basis to satisfy the daily production plan.
• Ensure that food served at the site meets the highest possible standards for quality and taste.
• Oversee and supervise the preparation and cooking of a wide variety of foods, while adhering to a fast-paced production schedule.
• Ensure that recipes are strictly adhered to and that foods served are of the highest quality.

2.3. Hygiene and Food Safety Compliance

• Monitor the quality of all raw and cooked food products to ensure food safety compliance.
• Examine the quality of products received.
• Use compliant food preparation methods.
• Ensure food preparation equipment is safely stored away when not in use.
• Within the area of responsibility, ensure the kitchen and its operations comply with all relevant health, safety and environmental requirements.
• Ensure that hygiene standards are maintained in accordance with SOP’s.
• Ensure that protective clothing is always clean and worn as required.
• Ensure that housekeeping is done properly (i.e. within area of responsibility that the working surfaces and utensils are properly washed and sanitised, drains on site are kept clean and all waste and debris is removed).

2.4. Supplies, Equipment, and Work Areas Inspection

• Ensure frequent sanitation of supplies, equipment and work areas.
• Inspect supplies, equipment, and work areas to ensure conformance to standards is maintained.
• Monitor maintenance of equipment and utensils and report any malfunctions and/or required repairs.

2.5. Team Supervision

• Train staff on the Standard Operating Procedures that serve to guide their approach to work.
• Implement the Standard Operating Procedures through consistent application and communication.
• Ensure that staff understand the procedures and sign off the relevant documents.
• Conduct monthly meetings with staff in order to ascertain problems encountered and resolve associated issues.
• Manage staff performance in order to establish opportunities for development and harness strengths.
• Measure staff performance on a soft point system that includes punctuality and wearing the required uniforms, among others.
• Monitor staff using the hard point system that is focused on technical execution.
• Deal with staff problems through one-on-one discussion striving to get to the root cause of problems.

2.6. Effective Teamwork and Self-Management

• Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
• Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
• Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
• Manage colleagues’ expectations and communicate appropriately.
• Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

KNOWLEDGE/COMPETENCE

• What skills, knowledge, and/or attributes are necessary to perform the role?

1. Knowledge

• Food production and processing
• Raw materials
• Cooking
• Cooking utensils and equipment

2. Skills

• Verbal communication
• Interpersonal
• Numeracy
• Literacy

3. Attributes

• Integrity
• Initiative
• Tolerant of stress and pressure
• Creative
• Proactive
• Attention to detail
• Organised
• Deadline driven

QUALIFICATION AND EXPERIENCE

• Recognised qualification in Catering and Hotel Management or Chef’s diploma
• 6 years food preparation experience in an industrial kitchen

2. Key Responsibilities
2.1. Stock Control

• Organise glasses, utensils, and bar equipment neatly.
• Maintain bar displays.
• Record levels and quantities of stock at the end of each shift.
• Conduct the weekly stocktakes.
• Balance stock levels with daily sales; investigate and report shortfalls.
• Ensure stock levels for all beverages, glassware, and related supplies, are maintained and place orders for replenishment stock as required.
• Safeguard the stock on hand.

2.2. Payment Transaction Recording and Cash Register Management

• Collect the correct amount of cash for beverages served.
• Balance and reconcile cash receipts and cash register amounts.
• Record opening and closing amounts of cash in the register.

2.3. Bartending

• Mix ingredients to prepare cocktails and other drinks.
• Prepare and serve alcoholic and non-alcoholic drinks.
• Serve snacks or other food items to customers at the bar.
• Clean and maintain the bar area.

2.4. Health and Safety Compliance

• Within the area of responsibility, ensure the bar and its operations comply with all relevant health, safety and environmental requirements.
• Ensure that hygiene standards are maintained in accordance with SOP’s.
• Ensure that housekeeping is done properly (i.e. within area of responsibility that the working surfaces and utensils are properly washed and sanitised and rubbish is removed).

2.5. Customer Service

• Take beverage orders from serving staff or directly from patrons.
• Deal with beverage or bar related customer queries.
• Limit problems and liability related to customers by taking necessary actions, particularly with intoxicated customers who behave irresponsibly.

2.6. Effective Teamwork and Self-Management

• Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
• Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
• Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
• Manage colleagues’ expectations and communicate appropriately.
• Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

KNOWLEDGE/COMPETENCE
What skills, knowledge,and/or attributes are necessary to perform the role?
1. Knowledge

• Drinks preparation and mixes
• Alcoholic beverages
• Cashing up

2. Skills

• Verbal communication
• Numeracy
• Interpersonal

3. Attributes

• Tolerant of stress and pressure
• Attention to detail
• People orientated
• Organised
• Reliable
• Trustworthy

QUALIFICATION AND EXPERIENCE

• Minimum grade 12 or equivalent qualification
• At least 3 years’ experience as a bartender

• To render driving services to the site as needed.

2. Key Responsibilities
2.1. Collection and Delivery

• Collect goods, documents and people from set locations and make deliveries or take individuals to the designated locations by the correct time.
• Ensure the documentation associated with collections and deliveries has been correctly completed and submitted.

Perform a thorough check of the vehicle prior to departure:

• Check fuel and oil levels in the vehicle before loading goods.
• Inspect the vehicle to assure the working conditions of brakes, lights, wipers, windshield, fire extinguisher, flares and other safety equipment.
• Ensure the vehicle is clean at all times.
• Complete the trip log for each trip.
• Load and unload goods and ensure the associated records are correct.
• Facilitate the overall maintenance and regular servicing of the vehicle.
• Record all relevant information when re-fuelling the vehicle.
• Ensure that cargo is well secured.
• Maintain a log of activities, condition of the vehicle and any accidents.
• Report improper loading of cargo and any incident/accident while in transit.

2.2. Safety, Health, Environment and Risk Compliance

• Inspect the freight and vehicle for compliance with all relevant regulations.
• Obey all traffic laws and transportation procedures.
• Inspect and maintain vehicle standards and report any mechanical problems or repairs needed.
• Report any accidents to the Camp Manager immediately or at least within 24 hours.
• Ensure compliance with the Company Code of Conduct and Disciplinary Code as it pertains to driving.

2.3. Effective Teamwork and Self-Management

• Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
• Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
• Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
• Manage colleagues’ expectations and communicate appropriately.
• Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

KNOWLEDGE/COMPETENCE

• What skills, knowledge, and/or attributes are necessary to perform the role?

1. Knowledge

• Vehicle and all its parts
• Basic mechanical knowledge to handle minor repair
• Skill to manoeuver large vehicles on highways and traffic routes
• GPS technology
• Transport and road regulations.

2. Skills

• Literacy
• Numeracy
• Interpersonal

3. Attributes

• Integrity
• Attentive
• Dependable
• People orientated
• Time management

QUALIFICATION AND EXPERIENCE

•  Grade 12 or equivalent qualification
• Training in advanced driving skills
• 3 years’ experience as a driver
• Applicable driver’s licence (Code 10 and PDP)

Job Overview

The Security Ranger Manager is responsible for the overall leadership, management, and operational effectiveness of the ranger team. This role ensures the protection of the reserve, guests, staff and its wildlife through strong team leadership, structured training, and effective field operations.

A key component of the role is to develop, maintain, and manage a discreet intelligence capability within the reserve, supporting proactive security and anti-poaching efforts. The position requires a balance between hands-on field leadership, team development, and strategic oversight.

Key Responsibilities

• Team Leadership & Operations
• Lead and manage the day-to-day operations of the ranger team
• Ensure high standards of discipline, professionalism, and operational readiness
• Plan and oversee patrols, deployments, and security coverage across the reserve
• Maintain strong situational awareness of all security-related activities
• Ensure effective incident response and reporting
• Monitor team performance and address gaps proactively
• Foster a strong team culture focused on accountability, safety, and conservation

Training & Development

• Develop and implement structured training programmes for the ranger team
• Conduct regular drills, refresher training, and field-based assessments
• Ensure all team members are competent in patrol procedures, radio use, incident response, and field discipline
• Identify training needs and address skill gaps
• Maintain training records and ensure compliance with required standards
• Mentor and develop team members to improve capability and confidence

Intelligence & Clandestine Capability

• Help establish and maintain a discreet intelligence capability within the reserve
• Support intelligence gathering related to security risks and poaching threats
• Develop and manage trusted information networks where required
• Ensure information is collected, assessed, and used to support proactive operations
• Work closely with the Security Manager and relevant stakeholders on intelligence matters
• Ensure all activities are conducted within legal and ethical frameworks

Compliance & Coordination

• Ensure all security operations align with SOPs, policies, and legal requirements
• Work closely with other departments (Conservation, Operations, Maintenance) to support overall reserve security
• Coordinate with external stakeholders when required
• Ensure accurate reporting and documentation of all activities

Required Skills & Qualifications

• Minimum 5 years’ experience in conservation security, conservation, military, or law enforcement environments
• Proven leadership and team management experience
• Strong operational and field-based decision-making ability
• Ability to train, mentor, and develop personnel
• Good understanding of security operations and risk management
• Strong communication and reporting skills
• Ability to operate calmly under pressure
• High level of integrity, discipline, and accountability
• Basic understanding of intelligence gathering is advantageous
• PSIRA Registered and an A Grade qualification Registered
• Valid SAPS Firearm Competency Certificate
• Business purpose proficiency for firearms for SLR, handgun and manual operating firearms

Additional Requirements

• Ability to obtain and maintain security clearance
• Willingness to work irregular hours and in remote environments
• Physically fit and mentally resilient
• Experience in anti-poaching or conservation security is advantageous

WORKING CONDITIONS

• Based on a remote game reserve with travel between camps and sites as required.
• May require after-hours or weekend support
• Must be comfortable working in a wilderness environment.

WHAT WE OFFER

• A dynamic leadership role in a vibrant and unique environment.
• Opportunity to work within one of South Africa’s most respected conservation brands.
• Competitive compensation and benefits package.
• A culture of innovation, collaboration, and hospitality excellence.
• Being part of a purpose-led organisation focused on meaningful impact.

The Inventory Controller manages, controls, and maintains accurate and compliant end-to-end inventory processes across the property. This role ensures integrity over stock movement, consumption, valuation, wastage, variances, internal controls, and month-end reporting.

The position covers all stock-holding departments, including:

• Beverage
• Housekeeping (Amenities & Cleaning)
• Galleries & Creative Lab (Retail, Art, Curated Product)
• Kitchen (Food & Cleaning Products)
• Spa (Retail & Professional Products)
• Medication & First Aid Stock
• Stationery (Branded Collateral & Other)
• Operational Equipment (OE) per department

The Inventory Controller is the custodian of inventory accuracy at property level and ensures that all data fed to the Financial Manager and Support Office is complete, accurate, and audit-ready.

KEY RESPONSIBILITIES

Inventory Governance & Daily Controls

• Oversee all daily stock movements across all departments.
• Ensure full SOP compliance at all times.
  • Verify all transactions captured by the Inventory Administrator, including:
  • Purchase Orders
  • GRNs
  • Transfers (Internal & External)
  • Wastage /Write Off
  • Credit
  • Issues / Consumption
  • Master Data Updates
  • Reject and correct inaccuracies before daily cut-off.
  • Ensure item categorisation (UOM, Cost, VAT rules) aligns with Group standards.

Sales vs Consumption Reconciliation (High-Risk Areas)

• Reconcile POS sales vs inventory depletion for:

• Bar (Minibar, Game Drive & Incl Sales)
• Gallery & Creative Lab Retail
• Spa Retail

• Validate recipe-linked items for correct depletion (cocktails, pouring).
• Investigate all consumption discrepancies same-day.
• Enforce “no replenishment without reconciliation” per SOP.

Transfers, Issues, Wastage & Credit Management

• Verify all transfers include:

• Correct documentation
• Signatures

• Matched values

• Ensure all departmental issues are supported by usage sheets.
• Validate all wastage entries and ensure proper authorisation.
• Confirm supplier credits are correctly raised and reconciled.

Purchase Order Controls & Budget Alignment

• Validate purchasing requests against: Department budgets
• Approved PAR levels
• Min/Max or ROP settings
• Confirm all POs use correct item codes, UOM, supplier, price, and delivery details.
• Notify Group Inventory Manager of unusual changes or irregularities.

Receiving, Storage & Storeroom Integrity (via Storeman)

Oversight of:

• GRN accuracy and 3-way matching (PO → Delivery Note → Invoice)
• FIFO rotation & expiry control
• Chemical segregation & OE protection
• Storeroom access control & key registers
• Weekly storeroom housekeeping & safety audits

Note: The Storeman executes physical tasks; the Inventory Controller verifies compliance.

Cycle Counts & Full Stock Counts

• Lead mid-month and month-end counts.
• Ensure blind counts for high-risk items (Beverage, Food, Gallery Retail & Housekeeping Amenities & Cleaning).
• Investigate variances using movement logs, POS data, GRNs, and usage patterns.
• Ensure all variances are fully explained and approved.

Month-End Process & Reporting

• Manage Month End Process for all inventory locations in co-operation with all HOD’s

• Compile month-end reporting pack including:
• Opening & closing balances
• Purchases
• Issues & transfers
• Wastage
• Sales vs consumption summaries
• Variance reports
• Count sheets
• Compile an Inventory Workbook.
• Obtain final sign-off from Finance & the Group Inventory Manager.

Master Data, Pricing & System Integrity

• Maintain accurate item master data in MyStock / MyInventory /Sage Inventory
• Submit item creation/change requests via approved workflow.
• Ensure selling prices comply with margin policy.

Risk, Compliance & Audit Controls

• Maintain separation of duties across request → capture → approval → issue.
• Keep complete digital document trails (POs, GRNs, Issues, Transfers, Credits).
• Enforce physical controls: locked cages, CCTV coverage, key registers.
• Support internal and external audits with accurate records.

 
QUALIFICATIONS, SKILLS AND EXPERIENCE

• 2–4 years’ experience in hospitality inventory or multi-department stock management
• Strong analytical and numerical ability
• Experience with MyStock / MyInventory / POS systems (TallOrder or similar)
• Ability to supervise and direct Storeman & Administrator functions
• Strong understanding of hospitality operations (F&B, Housekeeping, Spa, Retail and OE’s)
• High accuracy and disciplined follow-through
• Ability to collaborate with HODs, Finance, Procurement & Group Inventory Management

We are seeking a reliable, detail-driven Finance Administrator to support the financial and administrative operations at our property. This role plays a key part in ensuring accurate processing of financial information, smooth daily operations, and effective support to the property finance and management teams. The ideal candidate is organised, proactive, and comfortable working in a fast-paced hospitality environment.

Key Responsibilities

Financial Administration

• Create and process purchase orders in line with company procedures.
• Collate and verify payment requests for approval.
• Maintain and update the cash management spreadsheet daily.
• Conduct End of Day (EOD) checks to validate revenue accuracy.
• Update and maintain the daily revenue workbook.
• Distribute proof of payments to relevant internal and external stakeholders.

Invoice & Document Control

• Scan, upload, and manage invoices on SharePoint or other digital platforms.
• Organise and maintain physical and electronic filing systems at the property.

Stock & Inventory Support

• Print stock take count sheets for operational departments.
• Capture stock take results into the designated system.
• Compile and update the inventory workbook monthly.

Systems & Operational Support

• Share EFTSure verification links as required.
• Provide general administrative and financial support to property teams.

Minimum Requirements

Qualifications & Experience

• Grade 12 / Matric.
• Minimum 1 year of administrative or accounting experience, ideally in a hospitality or operational environment.

Technical Skills

• Proficiency in MS Office, particularly Excel.
• Experience working with digital document management tools such as SharePoint.

Competencies

• Strong attention to detail and numerical accuracy.
• Excellent organisational and time-management skills.
• Ability to work independently and collaboratively.
• Good written and verbal communication skills.
• Ability to handle sensitive financial information with confidentiality.

2. Key Responsibilities
2.1. Laundry Operations Supervision

• Maintain inventories of supplies and consumables.
• Maintain any necessary records of operations and tasks.
• Compile the duty roster and supervise laundry attendants against assigned tasks.
• Supervise the collection and sorting of laundry into separate loads.
• Supervise the use of washers and dryers including soap selection and cleaning formulas.
• Supervise ironing and distribution of articles.

2.2. Machine and Laundry Area Management and Maintenance

• Oversee the cleaning of machines and filters at regular intervals.
• Report any machinery service or repair requirements.
• Ensure the laundry area is clean and organised.

2.3. Safety, Health and Cleanliness Standards Compliance

• Ensure laundry service areas are cleaned and sanitised according to health and safety standards.
• Ensure laundry machinery is safely and correctly utilised.

2.4. Staff Supervision

• Manage and reconcile employee leave and attendance records.
• Respond to or redirect employee queries as required.
• Conduct employee appraisals.
• Manage first level labour relations matters.
• Identify areas for employee development and provide training.

2.5. Effective Teamwork and Self-Management

• Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
• Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
• Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
• Manage colleagues’ expectations and communicate appropriately.
• Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

KNOWLEDGE/COMPETENCE
What skills, knowledge, and/or attributes are necessary to perform the role?

1. Knowledge

• Housekeeping and laundry practices and equipment
• Health and safety standards

2. Skills

• Verbal and written communication
• Numeracy
• Literacy
• Interpersonal

3. Attributes

• Integrity
• Tolerant of stress and pressure
• Attention to detail
• Deadline driven
• Quality orientation

QUALIFICATION AND EXPERIENCE

• Grade 12
• Hospitality diploma would be preferred
• Minimum of 5 years’ related experience of which 2 should be in a team leader or supervisory role

• To supervise and coordinate all housekeeping functions, equipment and procedures.

2. Key Responsibilities
2.1. Housekeeping Operations and Supervision

• Establish and maintain a system of housekeeping to ensure all accommodation is appropriately prepared and maintained for site residents.
• Conduct planned and random inspections of facilities and contents to ensure standards are maintained and to identify replacement and repair requirements.
• Oversee the maintenance and repairs to the facilities.

2.2. Housekeeping Inventory Control

• Issue supplies and consumables to staff as needed.
• Keep track of supply levels and place requisitions when required to replenish stock.

2.3. Health and Safety Compliance

• Inspect accommodation, housekeeping and ablution facilities for conformity with health and safety policies, procedures and checklists.
• Report identified problems to the Housekeeping and Laundry Manager.

2.4. Staff Supervision

• Manage and reconcile employee leave and attendance records.
• Respond to or redirect employee queries as required.
• Conduct employee appraisals.
• Manage first level labour relations matters.
• Identify areas for employee development and provide training.

2.5. Client Relations and Complaint Resolution

• Follow up on client queries and complaints.
• Resolve minor client complaints and problems.
• Escalate client complaints out of scope of responsibility to the Housekeeping and Laundry Manager for further resolution.

2.6. Effective Teamwork and Self-Management

• Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
• Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
• Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
• Manage colleagues’ expectations and communicate appropriately.
• Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

KNOWLEDGE/COMPETENCE
1. Knowledge

• Housekeeping and laundry practices and equipment

What skills, knowledge, and/or attributes are necessary to perform the role?

• Health and safety standards

2. Skills

• Verbal and written communication
• Numeracy
• Literacy
• Interpersonal

3. Attributes

• Integrity
• Tolerant of stress and pressure
• Attention to detail
• Deadline driven
• Quality orientation

QUALIFICATION AND EXPERIENCE

• Grade 12
• Hospitality diploma would be preferred
• 5 years’ hospitality industry experience of which 2 should be in a supervisory or team leader role

• To supervise, direct and coordinate the day-to-day activities of the food service staff who serve food and clean dining rooms.

2. Key Responsibilities
2.1. Front of House Supervision

•  Supervise food service staff in preparation and serving of food.
• Monitor portion sizes and presentation of food.
• Identify and correct operational problems in order to improve service performance and safety.
• Coordinate a variety of food service related activities such as waste removal and pest control.
• Perform serving tasks as needed.
• Accurate cash up after service, printing menus and weekly stock takes.
• Ensure dining rooms are tidy, clean and correctly prepared for each meal time.
• Liaise with kitchen staff to understand menu on offer.
• Ensure all staff are properly dressed at all times.
• Supervise clearing of dirty glasses, crockery and cutlery from dining rooms.
• Ensure excellent levels of service are being delivered to clients during service.
• Oversee entry and seating of clients in dining rooms.

2.2. Health and Safety Compliance

• Within the area of responsibility, ensure the kitchen, dining area and related operations comply with all relevant health, safety and environmental requirements.
• Ensure that hygiene standards are maintained in accordance with SOP’s.
• Ensure that protective clothing is always clean and worn as required.
• Ensure that housekeeping is done properly (i.e. within area of responsibility that the working, preparation and serving surfaces and utensils are properly washed and sanitised, drains on site are kept clean and all waste and debris is removed).

2.3. Staff Supervision

• Manage food service staff shift rosters, time-keeping, leave rosters and attendance.
• Manage or redirect employee queries as required.
• Conduct employee appraisals.
• Manage first level labour relation matters.
• Identify areas for employee development.

2.4. Effective Teamwork and Self-Management

• Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
• Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
• Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
• Manage colleagues’ expectations and communicate appropriately.
• Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

KNOWLEDGE/COMPETENCE

• What skills, knowledge, and/or attributes are necessary to perform the role?

1. Knowledge

• Food safety and hygiene practices
• Food service management
• Health and safety regulations

2. Skills

• Literacy
• Numeracy
• Verbal communication
• Logical thinking

3. Attributes

• Attention to detail
• Creative
• Proactive
• Organized

QUALIFICATION AND EXPERIENCE

• Grade 12
• 5 years’ food service experience or front of house operations with 2 at supervisory level

To assist with efficient meal planning and preparation and general kitchen operations and to cook meals.

2. Key Responsibilities

2.1. Cooking Operations

• Check the cleanliness of equipment and operation before production to ensure compliance with health and safety regulations.
• Clean the production area along with kitchen equipment.
• Check the quality of raw materials to ensure that standards and specifications are met.
• Combine measured ingredients in cooking equipment and machinery.
• Monitor oven temperatures and product appearance to determine cooking times.
• Prepare and cook food.
• Operate large–volume cooking equipment such as grills, deep-fat fryers, or griddles.

2.2. Meal Preparation and Serving

• Clean, peel, slice and trim foodstuffs using manual and electric appliances.
• Prepare and package take-away food (i.e. butter bread).
• Portion and wrap food or place it directly on plates for site clients.
• Serve food to clients at counters.
• Stock refrigerators, salad and buffet bars and keep records of the quantities of food.
• Clear tables and clean service areas when required.
• Wash, cut, measure and mix foods for cooking.
• Set tables with clean linen, cutlery, crockery and glassware.

2.3. Health and Safety Compliance

• Within the area of responsibility, ensure the kitchen and its operations comply with all relevant health, safety and environmental requirements.
• Ensure that hygiene standards are maintained in accordance with SOP’s.
• Ensure that protective clothing is always clean and worn as required.
• Ensure that housekeeping is done properly (i.e. within area of responsibility that the working surfaces and utensils are properly washed and sanitised, drains on site are kept clean and all waste and debris is removed).

2.4. Effective Teamwork and Self-Management

• Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
• Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
• Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
• Manage colleagues’ expectations and communicate appropriately.
• Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

KNOWLEDGE/ COMPETENCE
1. Knowledge

• Raw food materials
• Cooking processes and equipment

What skills, knowledge, and/or attributes are necessary to perform the role?

2. Skills

• Literacy
• Numeracy

3. Attributes

• Attention to detail
• Deadline driven
• Organised

QUALIFICATION AND EXPERIENCE

• Grade 12 or equivalent qualification
• 3 to 5 year’s experience as a cook

We are seeking an Accountant to support the Financial Manager and Property General Managers with accurate financial processing, reconciliations, reporting, and compliance. The ideal candidate is detail‑oriented, organised, and proficient in financial systems, with a solid understanding of accounting processes.

Key Responsibilities

• Capture bank accounts daily and ensure bank reconciliations balance each day.
• Load invoices for payment and process weekly and monthly Creditors Runs.
• Capture supplier invoices accurately using correct account codes.
• Ensure Sage balances to creditors’ statements monthly.
• Monitor the Daily Revenue Report and ensure it balances to ResRequest.
• Capture all credit card allocations and reconcile to monthly credit card statements.
• Reconcile petty cash for all properties and ensure month‑end balancing.
• Assist with preparing monthly management reports.
• Prepare audit samples and assist with audit queries.
• Manage supplier onboarding.
• Prepare VAT reconciliations.
• Process all month‑end journals.
• Invoice properties for services such as management, marketing, accounting, reservations, and reimbursable expenses.
• Balance inter‑company loan accounts monthly.
• Capture and reconcile interest on bank loans, finance leases, and mortgage bond accounts.
• Prepare Balance Sheet reconciliations for monthly sign‑off.
• Update and control the Asset Register and ensure it balances to Sage monthly.
• Process monthly depreciation on the Asset Register.

Key Requirements

Qualifications

• Grade 12 (essential)
• Qualification in Accounting or Bookkeeping (preferred)

Experience

• 3–5 years’ experience in a similar accounting role
• Proficiency in Pastel Xpress/Partner or Sage Intacct
• Intermediate MS Excel skills
• VIP Payroll experience (advantageous)

Core Competencies

• High accuracy and numeracy
• Strong attention to detail
• Meticulous and organised
• Ability to maintain effective working relationships
• Computer literate
• Solid understanding of accounting processes

DEPARTMENT/PROPERTY Marketing

REPORTS TO Brand Storytelling and Communications Manager/Senior Copywriter

ROLE OVERVIEW

We are looking for a skilled, curious copywriter to join the MORE Collection marketing team. This is a hands-on, high-output content role: you will produce quality writing consistently across multiple workstreams and formats, with a growing emphasis on digital authority content and Answer Engine Optimisation (AEO).

 You will work closely with our Brand Storytelling and Communications Manager, Social Media Manager, Senior Designer and Senior Marketing Coordinator – a small, fast-moving team where good writing is genuinely valued.

You write clearly, research thoroughly, adapt your voice to different formats and audiences, and care deeply about getting the details right. You understand that in luxury hospitality, every word is a guest touchpoint. We write with specific knowledge and genuine curiosity – that is the standard we hold ourselves to.

KEY DELIVERABLES AND SKILLS

Website and Digital Authority Content

• Write and maintain AEO-optimised website copy across all MORE Collection properties – Lion Sands, Monwana, Marataba, and Cape Cadogan
• Develop permanent authority sub-pages and FAQ-structured content designed to surface in AI answer engines and search features
• Write question-led, entity-rich content that demonstrates specific knowledge of our properties, wildlife, conservation efforts, and locations
• Collaborate with our web agency on structured content implementation, including an understanding of why schema/JSON-LD matters
• Refresh and update existing website copy to ensure accuracy and AEO alignment

Brand Copywriting and Channel Content

• Produce copy for brochures, sales collateral, email campaigns, in-room materials, and print advertising
• Write video scripts, YouTube descriptions, and presentation content as required
• Draft press releases, award submissions, and media-facing materials
• Write charity and event copy, including auction lots and gala materials
• Produce internal communications, staff announcements, and operational content as required
• Adapt tone and structure to serve different audiences – guests, media, and internal stakeholders – while maintaining brand voice consistency

Blog and Editorial Content

• Produce well-researched, long-form blog posts across the MORE Collection portfolio – wildlife, conservation, destinations, food, design, sustainability
• Write to a defined editorial calendar, supporting both SEO and AEO content goals

Trade Communications

• Write and maintain a regular cadence of trade communications, including newsletters, property updates, offer announcements, and seasonal campaigns – this is recurring, deadline-driven work, not occasional
• Write trade content in a defined voice that is not your own – adaptability to a brief and another person’s tone is essential
• Produce copy for monthly promotions, special offers, and rate-based campaigns across the portfolio
• Maintain consistency of message across trade channels, ensuring offers, dates, and property details are always accurate

Editorial Standards and Collaboration

• Edit and proofread content to MORE Collection brand standards
• Work closely with the designer to ensure copy and layout are developed in tandem
• Liaise with the social media coordinator to ensure messaging alignment across channels
• Flag content gaps, accuracy issues, and brand inconsistencies proactively

Essential Experience

• 3–5 years of professional copywriting experience with a strong, varied portfolio
• Demonstrated ability to write across multiple formats – digital, editorial, trade, print – not just one specialism
• Proven experience writing website copy with an understanding of SEO principles, including search intent – informational, comparative, and decision-stage content; working knowledge of or genuine interest in AEO/GEO (Answer Engine Optimisation/Generative Engine Optimisation)
• An understanding of the luxury travel buyer journey and how content supports the path from discovery to booking
• Experience adapting tone and writing in different voices for different audiences and channels
• Research capability – able to develop factually grounded, specific content on complex topics including conservation, ecology, geography, and luxury travel
• Familiarity with using AI tools as drafting and research accelerants, while maintaining editorial quality and brand voice

 Preferred (not essential): experience in luxury hospitality, travel, conservation, or lifestyle sectors. A sharp generalist with strong research instincts will be considered.

 Technical Skills

• Excellent command of British English
• Strong command of grammar, structure, and editorial precision
• Familiarity with tools such as Google Analytics and Google Search Console – enough to interpret content performance data and act on it
• Comfortable working with a CMS; experience with website copy workflows
• Understanding of social media writing requirements across key platforms
• Exposure to content testing or performance optimisation is an advantage

Personal Attributes

• Intellectually curious – you research before you write, and you go beyond surface-level sources
• Editorially rigorous – you notice when something is wrong, vague, or generic, and you fix it
• Adaptable – you can shift between a gala auction lot and a conservation FAQ without losing quality
• Self-directed – you manage your own workload, meet deadlines, and flag problems early
• Collaborative – you work well with designers, strategists, and subject-matter experts, and you take a brief seriously

• Honest – you tell us when copy isn’t working rather than just submitting it and hoping for the best

MAXIMISING YOUR IMPACT AT MORE COLLECTION

• Obsessive attention to detail – every word that leaves the team reflects the brand
• Guest focus – even copy that never reaches a guest directly shapes the experience they have
• Proactive initiative – you identify content opportunities and bring solutions, not just observations
• Openness to feedback – our brand voice is specific and well-defined; the ability to receive and act on direction is essential
• Commitment to conservation and South African heritage – not as a marketing line, but as something you genuinely engage with

About MORE Collection

MORE Collection is a proudly South African, fourth-generation family-owned luxury hospitality company. Our portfolio spans Lion Sands Game Reserve, Monwana Game Lodge, Marataba Game Lodges and the Cape Cadogan Boutique Hotel.

 We go beyond traditional luxury to offer authentic, deeply personal, and enriching experiences – rooted in place, in conservation, and in the people who bring our properties to life. Our brand voice is warm, direct, specific, and proudly South African.

 We do not write corporate copy. We do not use filler language. We tell real stories about real places. We are more than luxury. We are more than hospitality.

The Inventory Controller manages, controls, and maintains accurate and compliant end-to-end inventory processes across the property. This role ensures integrity over stock movement, consumption, valuation, wastage, variances, internal controls, and month-end reporting.

The position covers all stock-holding departments, including:

• Beverage
• Housekeeping (Amenities & Cleaning)
• Galleries & Creative Lab (Retail, Art, Curated Product)
• Kitchen (Food & Cleaning Products)
• Spa (Retail & Professional Products)
• Medication & First Aid Stock
• Stationery (Branded Collateral & Other)
• Operational Equipment (OE) per department

The Inventory Controller is the custodian of inventory accuracy at property level and ensures that all data fed to the Financial Manager and Support Office is complete, accurate, and audit-ready.

KEY RESPONSIBILITIES

Inventory Governance & Daily Controls

• Oversee all daily stock movements across all departments.
• Ensure full SOP compliance at all times.
  • Verify all transactions captured by the Inventory Administrator, including:
  • Purchase Orders
  • GRNs
  • Transfers (Internal & External)
  • Wastage /Write Off
  • Credit
  • Issues / Consumption
  • Master Data Updates
  • Reject and correct inaccuracies before daily cut-off.
  • Ensure item categorisation (UOM, Cost, VAT rules) aligns with Group standards.

Sales vs Consumption Reconciliation (High-Risk Areas)

• Reconcile POS sales vs inventory depletion for:

• Bar (Minibar, Game Drive & Incl Sales)
• Gallery & Creative Lab Retail
• Spa Retail

• Validate recipe-linked items for correct depletion (cocktails, pouring).
• Investigate all consumption discrepancies same-day.
• Enforce “no replenishment without reconciliation” per SOP.

Transfers, Issues, Wastage & Credit Management

• Verify all transfers include:

• Correct documentation
• Signatures

• Matched values

• Ensure all departmental issues are supported by usage sheets.
• Validate all wastage entries and ensure proper authorisation.
• Confirm supplier credits are correctly raised and reconciled.

Purchase Order Controls & Budget Alignment

• Validate purchasing requests against: Department budgets
• Approved PAR levels
• Min/Max or ROP settings
• Confirm all POs use correct item codes, UOM, supplier, price, and delivery details.
• Notify Group Inventory Manager of unusual changes or irregularities.

Receiving, Storage & Storeroom Integrity (via Storeman)

Oversight of:

• GRN accuracy and 3-way matching (PO → Delivery Note → Invoice)
• FIFO rotation & expiry control
• Chemical segregation & OE protection
• Storeroom access control & key registers
• Weekly storeroom housekeeping & safety audits

Note: The Storeman executes physical tasks; the Inventory Controller verifies compliance.

Cycle Counts & Full Stock Counts

• Lead mid-month and month-end counts.
• Ensure blind counts for high-risk items (Beverage, Food, Gallery Retail & Housekeeping Amenities & Cleaning).
• Investigate variances using movement logs, POS data, GRNs, and usage patterns.
• Ensure all variances are fully explained and approved.

Month-End Process & Reporting

• Manage Month End Process for all inventory locations in co-operation with all HOD’s

• Compile month-end reporting pack including:
• Opening & closing balances
• Purchases
• Issues & transfers
• Wastage
• Sales vs consumption summaries
• Variance reports
• Count sheets
• Compile an Inventory Workbook.
• Obtain final sign-off from Finance & the Group Inventory Manager.

Master Data, Pricing & System Integrity

• Maintain accurate item master data in MyStock / MyInventory /Sage Inventory
• Submit item creation/change requests via approved workflow.
• Ensure selling prices comply with margin policy.

Risk, Compliance & Audit Controls

• Maintain separation of duties across request → capture → approval → issue.
• Keep complete digital document trails (POs, GRNs, Issues, Transfers, Credits).
• Enforce physical controls: locked cages, CCTV coverage, key registers.
• Support internal and external audits with accurate records.

 
QUALIFICATIONS, SKILLS AND EXPERIENCE

• 2–4 years’ experience in hospitality inventory or multi-department stock management
• Strong analytical and numerical ability
• Experience with MyStock / MyInventory / POS systems (TallOrder or similar)
• Ability to supervise and direct Storeman & Administrator functions
• Strong understanding of hospitality operations (F&B, Housekeeping, Spa, Retail and OE’s)
• High accuracy and disciplined follow-through
• Ability to collaborate with HODs, Finance, Procurement & Group Inventory Management

Drivers license and own vehicle essential in order to meet with clients.
Basic + Comm + petrol + cell.

Matric essential and 5+ years Hotel experience.

KEY FOCUS AREAS 

• Oversee, train and monitor all Field Guide functions according to the standards of FGASA and the MORE Guiding culture, including guest introductory and safety orientations, guided game drives and interpretive bush walks, tracking, identification of spoor, delivering informative lectures on relevant ecological topics, and drinks stops and other bush events.
• Ensure efficient allocation for all game drives, back-up drives and stand-by duties.
• As the registered responsible person for the company firearms, assume full responsibility for obtaining and maintaining valid departmental licenses, and for ensuring efficient and safe weapon handling and proficiency of the entire department.
• Oversee the workshop function and vehicles maintenance.
• Chair and record departmental meetings, and attend other meetings as required.
• Assist in managing the lodge social media platforms, ensuring consistent delivery of relevant and appealing information with the broad aim of increasing knowledge of the wildlife and operating area.
• As one of the main incident coordinators, ensure effective incident management in the event of emergency or evacuation, including medical emergencies, fire, and flood.

 Training, Development & Mentorship

• Mentor, train, develop, motivate, and guide the team (including MORE Field Guide College Students/Trainee Field Guides) towards achieving and maintaining required/higher qualifications.
• Compile feedback and progress reports to the MORE Field Guide College Head Trainer on the MORE Field Guide College Placement Guides.
• To earmark and develop individuals who show potential to grow into positions within the greater MORE Family Collection.
• To implement training and mentorship plans, facilitating the use of MORE appointed internal and external trainers and identifying potential mentors within the department.
• As part of the greater MORE Family Collection, facilitate inter-property training for employees who would benefit from training at other MORE Family Collection properties.
• To provide effective leadership through professional man-management and encouragement of all subordinates, including mediation.
• To take part and assist in organizing regular Head Guides forums and Mentorship Workshops.
• To drive and monitor the effective implementation and execution of MORE Performance Management and Succession Planning processes.
• To carry out regular, meaningful performance appraisals conducted in such a manner that effective, open, two-way communication is maintained. To follow up and ensure that the agreed action and developmental plans identified at these appraisals are being affected.

 Conservation

• Work closely with the Reserve Conservation Team to support and promote conservation initiatives across the reserve. This role actively builds and fosters strong, collaborative relationships with conservation, management, and operational teams to ensure aligned objectives and shared knowledge.
• Participate in regular meetings, contributes insights from guiding operations, and stays actively engaged in all aspects that influence the guest experience—from conservation messaging and wildlife management to daily reserve activities. Through leadership, communication, and collaboration, the Head Guide ensures that conservation values are meaningfully integrated into guest interactions and guiding standards.

 General Service & Guest Care

• Ensure all information available on guests is collected and communicated prior to arrival.
• Collect guest information while speaking to guests; inform Management to record and act on guest preferences.
• Ensure all guest complaints are reported to Management immediately.