Careers at Boschendal
Our team is hard at work creating exciting experiences for our guests and we’re looking for like-minded people to join us. We have our eye on people who are great at what they do and do it with enthusiasm, care, a positive attitude and a generous spirit.
If you have experience in the hospitality or agricultural industry and want to be part of a team seeking new and better ways of doing what we do best, then we’d love to hear from you.
Boschendal Careers
Join Our Team
JOB TITLE
Groups and Events Coordinator
REPORTS TO
Groups and Events Manager
MAIN DUTIES:
– Anticipate and address guest needs.
– Identify, solicit, and develop existing and new accounts.
– Develop and monitor action plans for designated accounts
– Act as a liaison between the Company and the client and serve as the spokesperson on behalf of the Company.
– Ensure delivery of best support and customer service to clients.
– Plan, organise and host client events.
– Plan and conduct creative site inspections.
– Identify and profile new market opportunities.
– Create an outstanding brand image in every interaction with clients.
– Maintain a high level of product and service awareness.
– Maintaining rate integrity and maximizing yield opportunities in cooperation with revenue management.
REQUIREMENTS:
– Minimum 2 to 3 year experience
– Computer literate including relevant software and experience in using a PMS system.
– Detail oriented.
– Effective Communicator
– Persuasive selling style
– Task driven.
QUALIFICATIONS:
– Hotel Management Certificate.
– Matric.
SCOPE AND GENERAL PURPOSE
The main purpose of this role is to generate sales for hospitality division through engagement with different sectors. The ideal candidate will collaborate with internal departments to achieve business goals.
KEY DUTIES AND RESPONSIBILITIES:
– Learn the products and services offered
– Meet targets for the sales department
– Stakeholder management
– Present Boschendal offerings professionally, accurately and regularly to the market
– Deals with objections and concludes the deal
– Makes trade sales calls
– Present at tradeshows
– Territory planning and strategic growth.
– Collaborate with the marketing department to prepare common strategies
– Monitor sales numbers and marketing metrics
– Analyse market trends
– Monitor competition and follow current developments
– Ensure sales team is up to date with business targets
– Motivate sales team to achieve great results
– Find prospective customers and new target segments
CRITICAL/CORE COMPETENCIES:
– Minimum 2 to 3 year experience
– Computer literate including relevant software and experience in using a PMS system.
– Detail oriented.
– Effective Communicator
– Persuasive selling style
– Task driven.
QUALIFICATIONS:
– Handling pressure
– Organisational skills
– Analytical skills
– Communication skills
REQUIREMENTS
– 2 to 3 years proven work experience in a fast-paced environment
– Valid Driver’s License
– Reliable vehicle
– Valid passport
– Willing to travel locally and abroad
KEY DUTIES AND RESPONSIBILITIES INICNLUDTEES BRUTNAARELNOVT LAIMCITEADNTOC: Y
Control and direct the food preparation process and any other relative activities.
Approve and polish dishes before they reach the customers.
Co-ordinate activities of all chefs and apprentice to ensure an efficient and smooth food service.
Controls cost by minimising spoilage, waste and exercising portion control.
Plan orders of equipment or ingredients according to identified shortages.
Handles machines, equipment and utensil the proper way.
Control the food quality and presentation based on the executive chef and chef standards.
Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
Ensure right rotation of product in the refrigerator.
Ensure that after every service the food surplus are cleared and stored properly.
Ensure that all staff have a complete understanding and adhere to nutrition and sanitation regulations and safety standards.
As a leader of the kitchen, you are in charge of hiring, managing and training of kitchen staff.
Maintain and control all schedules.
Foster a climate of cooperation and respect between the team.
Reports to the Exec Chef every equipment that doesn’t work and coordinate the repair correctly.
Control the monthly inventory, following the correct procedures.
Maintain records of payroll and attendance.
Ensure your food cost is on par with the budget.
Ensure all Kitchen areas and all its contents are maintained in a clean state.
Report any problem or any defaults directly to the appropriate department.
Check and control all store requisitions and minimise cost throughout the department.
Oversee the work of subordinates.
Estimate staff’s workload and compensations.
Ensure that the highest standards of personal hygiene are maintained by all members of the department.
Ensure good daily communication between the kitchen and the outlets.
EXPERIENCE REQUIREMENT
Minimum 3 years proven work experience in a similar as a Sous Chef/Head Chef.
Experience in leading a team in a Kitchen.
Valid Driver’s License and own reliable transport.
Experience and knowledge of computer programs (MS Office, restaurant management software, POS).
Knowledge of current culinary trends and optimized kitchen processes.
QUALIFICATION
Grade 12 (Matric).
Degree in Culinary science or related certificate.
Certificate in Health and Safety.
Closing date – Tuesday, 21 March 2023
To apply – email your updated CV to internalcareers@boschendal.co.za or deliver by hand to the HR Office
Should you not receive a reply within two (2) weeks after the closing date, please consider your application as unsuccessful.
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