The ideal individual for the position will have an eye for detail, be energetic, passionate about guest delight and enjoy guest interaction, be able to think out of the ‘box’ and have a love for food and wine.  Furthermore, he or she must be a nature leader, have good administrative skills and enjoy staff motivation and development.

Qualifications and experience required:

• Diploma in Hospitality or Lodge Management


• Minimum 3 – 5 years Hospitality / Food & Beverage experience in a 5-star boutique operation or Big 5 reserve with in a similar lodge environment


• Professional culinary experience an advantage


• Menu development experience


• Stock Control Experience in both food and beverage


• Hospitality and Service training experience;


• Solid knowledge of health and hygiene in the kitchen.


• Extensive purchasing experience.


• Familiar with latest trends.