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To apply, click on the link at the end of the posts and all the best with your applications
Barista (Gauteng, Centurion)
ANEW Hotel Centurion is looking for a Barista to create exceptional coffee experiences for guests from our very first day of trade, while keeping bar operations efficient, consistent and well controlled. As part of the opening team, you will help set the standards, routines and culture of a brand-new coffee shop.
Key Responsibilities
Guest Service
• Welcome guests warmly and make every first visit count
• Demonstrate coffee and beverage expertise
• Make informed recommendations on coffee, tea and food pairings
• Craft signature and seasonal drinks
• Monitor guest satisfaction and act on feedback
• Build relationships with regulars as the shop establishes its community
• Handle special requests, including dietary and milk alternatives
• Explain menu items and brewing methods with confidence
Bar Operations
• Prepare espresso-based and filter drinks to standard recipes
• Dial in the grinder and espresso machine, adjusting for consistency and taste
• Steam and pour milk to a high, consistent standard
• Maintain a clean, organized bar and workstation
• Clean and sanitize equipment daily, including backflushing the espresso machine and purging steam wands
• Monitor water, ice and milk quality
• Stock bar supplies and set up and close down the station
• Follow food safety, hygiene and workplace safety protocols
• Coordinate with the service team to keep queues moving
• Contribute to opening-phase tasks such as station set-up, menu testing and equipment checks
Financial Management
• Process accurate billing in Simphony
• Record orders and covers correctly
• Conduct regular stock takes
• Monitor par levels
• Report discrepancies promptly
• Follow requisition procedures
• Control wastage, including milk, coffee beans and pastries
Inventory Control
• Monitor stock levels of beans, milk, syrups, cups and consumables
• Check product quality and freshness
• Track expiry dates and rotate stock (FIFO)
• Maintain par levels as sales patterns become clearer
• Process requisitions
• Secure storage areas
• Report variances
• Participate in counts
Required Skills
• Espresso and milk-based beverage preparation
• Coffee knowledge, including origins, roasts and brewing methods
• Guest service excellence
• Inventory management
• Team collaboration
• Flexibility and a willingness to help build a new venture
Click here to apply
Kitchen Manager (Gauteng, Centurion)
ANEW Hotel Centurion is looking for a Kitchen Manager to lead kitchen operations, deliver great food, smooth service and high standards of safety, quality and cost control.
The successful candidate will be based in Gauteng, Centurion.
Minimum Requirements:
- Matric
- Completed diploma in Professional Cookery
- Proven experience as a Kitchen Manager or similar role (minimum 5 years)
- The ability to communicate and collaborate effectively with team members and client
- Strong knowledge of food safety and sanitation standards
- Excellent leadership and organizational skills
- Ability to work in a fast-paced environment under pressure
- Culinary expertise and cooking techniques knowledge
- Financial management and cost control abilities
- Communication and interpersonal skills
- Technology proficiency for inventory and reporting systems
- Physical stamina for kitchen operations
- Good knowledge of plus point system.
- Great knowledge of food cost and menu planning
- Strong management skills
- Strong conferencing experience is essential
Roles and Responsibilities:
Staff Management
- Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants
- Schedule shifts and delegate tasks effectively to optimize productivity
- Monitor staff performance and provide constructive feedback
- Conduct performance evaluations and development planning
- Implement training programs for culinary skills and safety protocols
- Foster a positive and collaborative kitchen environment
- Manage disciplinary actions when necessary
- Build team morale and maintain high engagement levels
Operations & Quality Control
- Ensure consistent food quality and presentation standards
- Maintain compliance with health and safety regulations
- Oversee food preparation and cooking processes
- Apply all Brand Standards as per SOPs
- Monitor kitchen workflow and efficiency
- Implement quality control systems
- Coordinate with restaurant management for service excellence
- Maintain recipe standardization and portion control
Inventory & Budgeting
- Manage inventory levels and order supplies as needed
- Monitor food costs and minimize waste through effective controls
- Work within budget constraints and optimize kitchen efficiency
- Negotiate with suppliers for optimal pricing and quality
- Track key performance indicators for cost management
- Implement inventory rotation systems
- Analyse usage patterns and adjust procurement accordingly
- Prepare cost analysis reports
Sanitation & Safety
- Enforce cleanliness and hygiene standards throughout kitchen operations
- Conduct regular inspections and maintain comprehensive records
- Ensure proper food storage and labelling protocols
- Implement HACCP principles and food safety management systems
- Coordinate equipment maintenance and cleaning schedules
- Monitor temperature controls and food safety procedures
- Train staff on safety protocols and emergency procedures
- Ensure compliance with local health department regulations
Communication & Collaboration
- Coordinate with front-of-house staff for smooth service delivery
- Communicate effectively with vendors and suppliers
- Report to upper management on kitchen performance metrics
- Support special events and catering requirements
- Participate in management meetings and strategic planning
Menu & Innovation Management
- Implement new recipes and cooking techniques
- Monitor food trends and guest preferences
- Conduct cost analysis for menu items
- Support promotional activities and special events
- Ensure menu compliance with dietary requirements
- Maintain recipe documentation and specifications
Administrative Management
- Maintain accurate records and documentation systems
- Prepare operational reports and performance metrics
- Manage kitchen equipment and maintenance schedules
- Ensure regulatory compliance and audit readiness
- Monitor labor costs and productivity measures
- Implement standard operating procedures
- Coordinate with other hotel departments
Click here to apply
Bartender (KwaZulu-Natal, Hluhluwe)
ANEW Hotel Hluhluwe is seeking a friendly, professional, and customer-focused Bartender to join our hotel team. The successful candidate will be responsible for delivering exceptional beverage service, preparing and serving drinks to hotel guests, and maintaining a welcoming and well-organised bar environment.
The ideal candidate must have a passion for hospitality, excellent customer service skills, and the ability to work efficiently in a fast-paced environment. A strong focus on responsible alcohol service, attention to detail, and creating memorable guest experiences is essential.
The successful candidate will be based at KwaZulu-Natal, Hluhluwe.
Role Purpose
Create exceptional beverage experiences while ensuring efficient bar operations and inventory management.
Key Responsibilities
Guest Service
• Welcome guests warmly
• Demonstrate beverage expertise
• Make informed recommendations
• Create specialty cocktails
• Monitor guest satisfaction
• Practice responsible service
• Verify legal drinking age
• Handle special requests
Bar Operations
• Mix drinks to standard recipes
• Maintain clean, organized bar
• Sanitize equipment daily
• Monitor ice quality
• Stock bar supplies
• Clean glassware
• Follow safety protocols
• Coordinate with service team
Financial Management
• Process accurate billing in Simphony
• Record bar covers correctly
• Conduct regular stock takes
• Monitor par levels
• Report discrepancies
• Follow requisition procedures
• Control wastage
Inventory Control
• Monitor stock levels
• Check product quality
• Track expiry dates
• Maintain par levels
• Process requisitions
• Secure storage areas
• Report variances
• Participate in counts
Required Skills
• Beverage service expertise
• Alcohol and Beverage Knowledge
• Cocktail and Beverage preparation
• Mixology and Drink presentation
• Guest service excellence
• Inventory and POS management
• Team collaboration and communication skills
• Speed and Efficiency
• Health and Safety Compliance
Performance Metrics
• Guest satisfaction
• Average check value
• Stock accuracy
• Service timing
• Station cleanliness
• Upselling success
Click here to apply
Assistant Kitchen Manager (North West, Rustenburg)
ANEW Resort Hunters Rest is looking for an Assistant Kitchen Manager to lead kitchen operations to deliver exceptional culinary experiences through consistent food quality, operational efficiency, and team excellence while maintaining the highest standards of food safety, cost control, and guest satisfaction.
The successful candidate will be based in North West, Rustenburg.
Key Responsibilities
Staff Management
- Coach, mentor, train, and supervise kitchen staff
- Schedule shifts and delegate tasks effectively to optimize productivity
- Monitor staff performance and provide constructive feedback
- Conduct performance evaluations and development planning
- Implement training programs for culinary skills and safety protocols
- Foster a positive and collaborative kitchen environment
- Manage disciplinary actions when necessary
- Build team morale and maintain high engagement levels
Operations & Quality Control
- Ensure consistent food quality and presentation standards
- Maintain compliance with health and safety regulations
- Oversee food preparation and cooking processes
- Apply all Brand Standards as per SOPs
- Monitor kitchen workflow and efficiency
- Implement quality control systems
- Coordinate with restaurant management for service excellence
- Maintain recipe standardization and portion control
Inventory & Budgeting
- Manage inventory levels and order supplies as needed
- Monitor food costs and minimize waste through effective controls
- Work within budget constraints and optimize kitchen efficiency
- Negotiate with suppliers for optimal pricing and quality
- Track key performance indicators for cost management
- Implement inventory rotation systems
- Analyse usage patterns and adjust procurement accordingly
- Prepare cost analysis reports
Sanitation & Safety
- Enforce cleanliness and hygiene standards throughout kitchen operations
- Conduct regular inspections and maintain comprehensive records
- Ensure proper food storage and labelling protocols
- Implement HACCP principles and food safety management systems
- Coordinate equipment maintenance and cleaning schedules
- Monitor temperature controls and food safety procedures
- Train staff on safety protocols and emergency procedures
- Ensure compliance with local health department regulations
Communication & Collaboration
- Coordinate with front-of-house staff for smooth service delivery
- Communicate effectively with vendors and suppliers
- Report to upper management on kitchen performance metrics
- Support special events and catering requirements
- Participate in management meetings and strategic planning
Menu & Innovation Management
- Implement new recipes and cooking techniques
- Monitor food trends and guest preferences
- Conduct cost analysis for menu items
- Support promotional activities and special events
- Ensure menu compliance with dietary requirements
- Maintain recipe documentation and specifications
Administrative Management
- Maintain accurate records and documentation systems
- Prepare operational reports and performance metrics
- Manage kitchen equipment and maintenance schedules
- Ensure regulatory compliance and audit readiness
- Monitor labor costs and productivity measures
- Implement standard operating procedures
- Coordinate with other hotel departments
Required Skills
- Proven experience as a Kitchen Manager or similar role (minimum 5 years)
- Strong knowledge of food safety and sanitation standards
- Excellent leadership and organizational skills
- Ability to work in a fast-paced environment under pressure
- Culinary expertise and cooking techniques knowledge
- Financial management and cost control abilities
- Communication and interpersonal skills
- Problem-solving and decision-making capabilities
- Technology proficiency for inventory and reporting systems
- Physical stamina for kitchen operations
Performance Metrics
- Food quality consistency scores
- Food cost percentage targets
- Kitchen productivity measures
- Staff turnover and retention rates
- Health and safety compliance ratings
- Waste reduction achievements
- Guest satisfaction scores for food service
- Training completion rates
- Budget adherence
- Brand standards compliance
- Inventory accuracy levels
- Equipment maintenance standards
Click here to apply
Restaurant Manager (Gauteng, Centurion)
ANEW Hotel Centurion is looking for a Restaurant Manager to create a good first impression, exceeding customer expectations through efficient delivering and friendly service with great positive attitude
The successful candidate will be based in Gauteng, Centurion.
Minimum Requirements:
- Matric
- Hospitality Certificate or Hospitality Management Diploma qualification will be an advantage
- At least 5 years’ experience within the hospitality industry in 4 star property.
- Must have at least 18 months of management or supervisory experience
- Must be standards orientated
- Must have restaurant experience.
- Good knowledge of Food and Beverage
- High level of customer service, high level of numeracy skills, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
- Excellent Communication Skills in English and Isizulu and / or IsiXhosa will be advantage
- High degree of self-motivation and ambition
- Skills to work both independently and as part of a team
- Time management
Duties & Responsibilities:
- Accountable for achieving budgeted revenue numbers for the F&B Outlet/s.
- Revenue Control- Fully responsible for the F&B department’s financial performance and long term sustainability.
- Contributes to ensuring that guest satisfaction is established and maintained by the employees of the Food & Beverage outlet/s.
- Contributes to maintaining appropriate staffing levels across the F&B outlet/s.
- Excellent knowledge of Opera and Micros with specific reference to Point of Sales.
Click here to apply
Restaurant Manager (Western Cape, Green Point)
ANEW Hotel Green Point requires the services of a Restaurant Manager. The individual will be responsible for creating a good first impression, exceeding customer expectations through efficient delivering and friendly service with great positive attitude.
The successful candidate will be based in Western Cape, Green Point.
Minimum Requirements:
- Matric
- Hospitality Certificate or Hospitality Management Diploma qualification will be an advantage
- At least 5 years’ experience within the hospitality industry in 4 star property.
- Must have at least 18 months of management or supervisory experience
- Must be standards orientated
- Must have restaurant experience.
- Good knowledge of Food and Beverage
- High level of customer service, high level of numeracy skills, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
- Excellent Communication Skills in English and Isizulu and / or IsiXhosa will be advantage
- High degree of self-motivation and ambition
- Skills to work both independently and as part of a team
- Time management
Duties & Responsibilities:
- Accountable for achieving budgeted revenue numbers for the F&B Outlet/s.
- Revenue Control- Fully responsible for the F&B department’s financial performance and long term sustainability.
- Contributes to ensuring that guest satisfaction is established and maintained by the employees of the Food & Beverage outlet/s.
- Contributes to maintaining appropriate staffing levels across the F&B outlet/s.
- Excellent knowledge of Opera and Micros with specific reference to Point of Sales.
Click here to apply
Assistant Kitchen Manager (Western Cape, Wilderness)
We are excited to invite a passionate, motivated, and hands-on experienced Sous Chef in the role of Assistant Kitchen Manager to join our dynamic kitchen brigade. This role is perfect for an individual who thrives in a fast-paced culinary environment, demonstrates strong leadership, and is committed to delivering exceptional food quality and kitchen excellence.
As the Assistant Kitchen Manager, you will support the Kitchen Manager in overseeing daily kitchen operations, maintaining high food safety standards, managing kitchen staff, and ensuring efficient workflow. If you have a love for food, a talent for organisation, and a drive to grow within the hospitality industry, we want to hear from you!
The successful candidate will be based at Western Cape, Wilderness.
Strategic Purpose
Lead kitchen operations to deliver exceptional culinary experiences through consistent food quality, operational efficiency, and team excellence while maintaining the highest standards of food safety, cost control, and guest satisfaction.
Key Responsibilities
Staff Management
- Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants
- Schedule shifts and delegate tasks effectively to optimize productivity
- Monitor staff performance and provide constructive feedback
- Conduct performance evaluations and development planning
- Implement training programs for culinary skills and safety protocols
- Foster a positive and collaborative kitchen environment
- Manage disciplinary actions when necessary
- Build team morale and maintain high engagement levels
Operations & Quality Control
- Ensure consistent food quality and presentation standards
- Maintain compliance with health and safety regulations
- Oversee food preparation and cooking processes
- Apply all Brand Standards as per SOPs
- Monitor kitchen workflow and efficiency
- Implement quality control systems
- Coordinate with restaurant management for service excellence
- Maintain recipe standardization and portion control
Inventory & Budgeting
- Manage inventory levels and order supplies as needed
- Monitor food costs and minimize waste through effective controls
- Work within budget constraints and optimize kitchen efficiency
- Negotiate with suppliers for optimal pricing and quality
- Track key performance indicators for cost management
- Implement inventory rotation systems
- Analyse usage patterns and adjust procurement accordingly
- Prepare cost analysis reports
Sanitation & Safety
- Enforce cleanliness and hygiene standards throughout kitchen operations
- Conduct regular inspections and maintain comprehensive records
- Ensure proper food storage and labelling protocols
- Implement HACCP principles and food safety management systems
- Coordinate equipment maintenance and cleaning schedules
- Monitor temperature controls and food safety procedures
- Train staff on safety protocols and emergency procedures
- Ensure compliance with local health department regulations
Communication & Collaboration
- Coordinate with front-of-house staff for smooth service delivery
- Communicate effectively with vendors and suppliers
- Report to upper management on kitchen performance metrics
- Support special events and catering requirements
- Participate in management meetings and strategic planning
Menu & Innovation Management
- Implement new recipes and cooking techniques
- Monitor food trends and guest preferences
- Conduct cost analysis for menu items
- Support promotional activities and special events
- Ensure menu compliance with dietary requirements
- Maintain recipe documentation and specifications
Administrative Management
- Maintain accurate records and documentation systems
- Prepare operational reports and performance metrics
- Manage kitchen equipment and maintenance schedules
- Ensure regulatory compliance and audit readiness
- Monitor labor costs and productivity measures
- Implement standard operating procedures
- Coordinate with other hotel departments
Required Skills
- Proven experience as a Kitchen Manager or similar role (minimum 5 years)
- Strong knowledge of food safety and sanitation standards
- Excellent leadership and organizational skills
- Ability to work in a fast-paced environment under pressure
- Culinary expertise and cooking techniques knowledge
- Financial management and cost control abilities
- Communication and interpersonal skills
- Problem-solving and decision-making capabilities
- Technology proficiency for inventory and reporting systems
- Physical stamina for kitchen operations
Performance Metrics
- Food quality consistency scores
- Food cost percentage targets
- Kitchen productivity measures
- Staff turnover and retention rates
- Health and safety compliance ratings
- Waste reduction achievements
- Guest satisfaction scores for food service
- Training completion rates
- Budget adherence
- Brand standards compliance
- Inventory accuracy levels
- Equipment maintenance standards
Click here to apply
Kitchen Manager (Gauteng, Benoni)
Minimum Requirements:
- Matric
- Completed diploma in Professional Cookery
- Proven experience as a Kitchen Manager or similar role (minimum 5 years)
- The ability to communicate and collaborate effectively with team members and client
- Strong knowledge of food safety and sanitation standards
- Excellent leadership and organizational skills
- Ability to work in a fast-paced environment under pressure
- Culinary expertise and cooking techniques knowledge
- Financial management and cost control abilities
- Communication and interpersonal skills
- Technology proficiency for inventory and reporting systems
- Physical stamina for kitchen operations
- Good knowledge of plus point system.
- Great knowledge of food cost and menu planning
- Strong management skills
- Strong conferencing experience is essential
Roles and Responsibilities:
Staff Management
- Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants
- Schedule shifts and delegate tasks effectively to optimize productivity
- Monitor staff performance and provide constructive feedback
- Conduct performance evaluations and development planning
- Implement training programs for culinary skills and safety protocols
- Foster a positive and collaborative kitchen environment
- Manage disciplinary actions when necessary
- Build team morale and maintain high engagement levels
Operations & Quality Control
- Ensure consistent food quality and presentation standards
- Maintain compliance with health and safety regulations
- Oversee food preparation and cooking processes
- Apply all Brand Standards as per SOPs
- Monitor kitchen workflow and efficiency
- Implement quality control systems
- Coordinate with restaurant management for service excellence
- Maintain recipe standardization and portion control
Inventory & Budgeting
- Manage inventory levels and order supplies as needed
- Monitor food costs and minimize waste through effective controls
- Work within budget constraints and optimize kitchen efficiency
- Negotiate with suppliers for optimal pricing and quality
- Track key performance indicators for cost management
- Implement inventory rotation systems
- Analyse usage patterns and adjust procurement accordingly
- Prepare cost analysis reports
Sanitation & Safety
- Enforce cleanliness and hygiene standards throughout kitchen operations
- Conduct regular inspections and maintain comprehensive records
- Ensure proper food storage and labelling protocols
- Implement HACCP principles and food safety management systems
- Coordinate equipment maintenance and cleaning schedules
- Monitor temperature controls and food safety procedures
- Train staff on safety protocols and emergency procedures
- Ensure compliance with local health department regulations
Communication & Collaboration
- Coordinate with front-of-house staff for smooth service delivery
- Communicate effectively with vendors and suppliers
- Report to upper management on kitchen performance metrics
- Support special events and catering requirements
- Participate in management meetings and strategic planning
Menu & Innovation Management
- Implement new recipes and cooking techniques
- Monitor food trends and guest preferences
- Conduct cost analysis for menu items
- Support promotional activities and special events
- Ensure menu compliance with dietary requirements
- Maintain recipe documentation and specifications
Administrative Management
- Maintain accurate records and documentation systems
- Prepare operational reports and performance metrics
- Manage kitchen equipment and maintenance schedules
- Ensure regulatory compliance and audit readiness
- Monitor labor costs and productivity measures
- Implement standard operating procedures
- Coordinate with other hotel departments
Click here to apply
We wish you all the best with your applications
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