Careers at Newmark 

REPORTS TO: Housekeeping Supervisor /Assistant Housekeeper / Executive Housekeeper
 

DUTIES & RESPONSIBILITES

• You must be able to communicate effectively with others, analyse and resolve problems,
• Maintain effective working relationships and interact successfully with internal and external customers.
• Physical mobility and stamina required and the ability to work independently
• Physical strength and the ability to lift certain items, as well as stand and move around for most of the day.
• Public area attendant promotes a positive image of the property to guests.
• Must be pleasant, honest, friendly and should also be able to address guest requests and issues.
• The Public Area Attendant performs guest service needs and cleaning tasks in public areas and other locations assigned in accordance with Company policies and procedures.

DUTIES AND RESPONSIBILITIES  

• Daily maintenance of the lodge as needed.
• Preventative maintenance of the lodge as needed.
• Attend to breakdowns daily.
• Ensure quality of work / repairs comply with company standards.
• Ensure tools are taken care of, kept clean and used in the correct manner.
• Prioritize water and electricity issues.
• Update the Maintenance Supervisor on completion of tasks and progress of projects.
• Report any maintenance issues to the Maintenance Supervisor.
• Communicate with guests in a professional manner.
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• CORE COMPETENCIES    
• Good electrical knowledge.
• Good knowledge of plumbing.
• Good knowledge of equipment used and the maintenance thereof.
• Comply with all H&S regulations pertaining to the department.

REPORTS TO: Maintenance Supervisor

DUTIES AND RESPONSIBILITIES  

• Daily inspections of the grounds.
• Report any issues / defects to the Maintenance Supervisor.
• Moving of lawns, trim and fertilize green spaces.
• Mulch, edge and weed gardens and pathways.
• Prune and trim trees where necessary.
• Ensure quality of work comply with company standards.
• Ensure tools are taken care of, kept clean and used in the correct manner.
• Ensure pools are cleaned as per the schedule.
• Ensure chemicals are applied correctly to the pools.
• Monitoring and ensuring plant health.
• Update the Maintenance Supervisor on completion of tasks and progress of projects.
• Communicate with guests in a professional manner.
• Assist with any other projects in the Maintenance department as required.

CORE COMPETENCIES    

• Good knowledge of equipment used and the maintenance thereof.
• Comply with all H&S regulations pertaining to the department.
• Knowledge of chemicals used.

REPORTS TO: Assistant Executive Housekeeper / Executive Housekeeper

DUTIES AND RESPONSIBILITES

• To ensure the cleanliness and comfort of guest rooms prior to evening occupancy.
• Housekeeping supervisors oversee the duties performed by the housekeeping staff in rooms etc,
• The qualifications for the job include housekeeping experience.
• The keen observation skills, an orientation to detail and competence in verbal and written communication.
• Training the housekeeping staff is a primary responsibility of supervisors. This means educating new hires on the organization's policies and procedures
• It’s methods of cleaning and maintenance, the location of supplies and the layout of the facility.      

REPORTS TO: Restaurants Manager/Supervisor 

DUTIES AND RESPONSIBILITES

• Is familiar with current sanitation practices and requirements.
• Maintains the highest level of sanitation throughout all bar areas according to sanitation regulations and company standards.
• Ensures also that all bar staff comply with companies’ policies and procedures concerning
• Accountable to maintain adequate operational inventory of all items necessary to provide the level of service in accordance with company standards.
• Maintains excellent stock control and supervision of all bars, food and general supplies used.
• Carries out bar liquor and bar item stock take as requested.
• Prepares requisitions for bar stocks, liquor, food, etc.
• Keep a very high profile at all times and is accessible to assist with guest and employee problems.
• Responsible to ensure that the highest levels of wine, cocktail and beverage service are delivered to all customers in all bar areas.
• To ensure all drinks, which are served, to customers are charged to and signed for by the individual requesting the drink recording
• To ensure that Bar Staff do not drink whilst on duty or behind the bar.
• To ensure that all drinks served are immediately charged and recorded on the guest charge account recording the name, room number and signature.
• To ensure that all Bar Staff strictly comply with the following pouring sizes
• To ensure that all Bar Staff use the measuring devices provided (jiggers) when pouring and making drinks.
• Must know how to operate all equipment in the bars.
• Must have extensive knowledge of wine and beverage products/service and cocktail presentation and preparation techniques.
• Always maintains a positive personality and attitude.
• Assist with all other services as requested management.
• Must possess good oral and written communication skills of the English language.
• Strong ability to motivate and train staff in high quality service
• Strong knowledge of bar inventory systems and P.O.S. systems
• Responsible for the overall continuing cleanliness of the places of work.
• Is responsive and flexible to any request for extra duties.
• Any other work and duties as assigned by their supervisor.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
• Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate

REPORTS TO: Food and Beverage Manager 

DUTIES AND RESPONSIBILITIES 

• Ensures that staff provides quality service by overseeing the staffing, training, and day to day activities of restaurant staff
• Checks on staff grooming as per standards
• Defines level of customer experience for the restaurant and works daily to maintain and improve that level
• Schedules staff based on forecasted business
• Ensures that staff demonstrates technical skills; conducts technical training on a regular basis
• Updates staff on regular basis on menu highlights
• Monitors presentation of food product
• Ensures that restaurant is always clean and ready for customers
• Addresses customer concerns on a timely basis
• Meets and exceeds customer expectations by ensuring department provides teamwork
• Conducts training on a regular basis.
• Provides staff with the skills training to provide value added service to customers
• Monitors service and teamwork on a regular basis and counsels’ employees
• Performs other duties as required
• Implements strategies to improve patronage and budgeted revenues
• Increases product sales
• Ensures that staff is utilizing upselling techniques while providing customer service
• Maximizes productivity through proper budgeting, scheduling, and cost control
• Prepares reports as necessary to develop a more informative data base for applicable decision making
• Employs respectful discipline as required
• Maintains safe working conditions within department and Lodge.
• Ensures that all employees follow safety rules and procedures
• Takes corrective action where required to improve safety of work areas
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance
• Undertakes and promptly discharges any  other  assignment which  are  not specifically mentioned above and  which  may  be required  or requested by the Senior Management.
• Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate
• Is environmentally conscious.

REPORTS TO: Restaurant Manager 

DUTIES AND RESPONSIBILITIES

• Maintains working knowledge and always follows all departmental Standard Operating Procedures.
• Do daily setup, service, and clearance in the restaurants.
• Provides a link between kitchen and service areas.
• Provides table service of alcoholic and non-alcoholic beverages.
• Provides table service of all menu items.
• Develops and updates food and beverage knowledge required to carry out duties.
• Provides advice on food and beverages to guests.
• Receives and stores food and beverages adhering to all food hygiene regulations and procedures.
• Consistently monitors quality of food and beverages being served and report any problems to supervisor/ manager.
• Actively uses up selling techniques to exceed guest expectations and increase revenue.
• Proactively assists customers
• Takes responsibility for identifying and meeting customer needs
• Takes ownership and follows through customer requests
• Greets the guest before the guest greets them.
• Never say No to the guests
• Follows standard operating procedures and policies.
• Accepts direction willingly and supports manager’s decision.
• Keeps work area clean and organized.
• Follows safe and healthy work practices
• Is honest and sincere in dealings with customers and colleagues.
• Treats all colleagues and customers with respect and does not discriminate against others.
• Demonstrates energy and enthusiasm at workplace.
• Is courteous and helpful to colleagues and customers.
• Demonstrates dedication and commitment to their role.
• Be fully conversant with all health and safety and hygiene procedures
• Should be environment conscious

REPORTS TO: Executive  Chef/ Senior Sous Chef 

DUTIES AND RESPOSIBILITIES

• The role is made up of many varying responsibilities including preparing, cooking, and presenting high quality dishes within the speciality section.
• You are responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation.
•   To ensure that mise en place requirements are planned, actioned, and handed over in accordance with SOP. 
• Orders adequate supplies for own section and set up is in place for section. 
• Supervises the proper set-up of each item on menus and insures their readiness.
• Works with Chefs to ensure seasoning, portions, and appearance of food.
• Stores excess food properly to avoid wastage.
• Ensures that food from own section is delivered on time.
• Follows proper safety, hygiene, and sanitation practices Ensures readiness and makes priorities in case of last-minute changes to reservations. Maintains an exact record of preparation, and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference.
• Confers closely with the Sous Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required.
• Co-ordinates job tasks with staff in own section.
• Helps employees to achieve optimum quality. Knows how to follow applicable laws regarding food safety and sanitation.

CORE COMPETENCIES

• Basic knowledge of all sections.
• Ability to work under supervision of a limited range.
• Ability to produce good quality food.
• Understanding of health and safety.
• Understanding of basic food hygiene practices.
• Good oral communication.
• Commitment to quality.
• Multitasking.
• Attention to detail.
• Cleanliness.
• Time management.
• Organization.
• Interpersonal skills.
• Excellent use of various cooking methods, ingredients, equipment, tools and processes.

REPORTS TO: Executive  Chef/ Senior Sous Chef/Chef De Partie 

DUTIES AND RESPONSIBILITIES 

• As a commis chef, you would be working on a variety of stations in a mid to high volume kitchen environment.
• You are responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. Must adhere to all sanitation regulations and requirements and also responsible for the correct handling and preparation of all food items and equipment 
• This position will also assist the Chef de partie (CDP) or Sous Chef to plan and prepare quality service for the food and beverage production department.
• Commis chefs are novice chefs who work in commercial kitchens to expand their culinary knowledge and skills. They perform various kitchen duties in meal preparations, receiving deliveries, and rotating stock.

REPORTS TO: Executive  Chef/ Senior Sous Chef/Chef De Partie 

DUTIES AND RESPONSIBILITIES

• Sculler is to assist in all aspects of all kitchen cleanliness, and operations of helping kitchen assisting chefs in food preparation that should be required from scullery. 
• Wash dishes, glassware, flatware, pots, or pans.
• Cleaning and sanitizing of the whole galley, fridge, freezer, including floors, walls, steps according to HACCP standards in place.
• Do all work according to the chef in charge.

CORE COMPETENCIES 

• Efficiency
• Productivity
• Kitchen hygiene is excellent
• Handovers to fellow staff members
• Teamwork
• Communication
• Sticking to the cleaning and work schedule
• Willingness to learn

REPORTS TO: Executive Chef 

DUTIES AND RESPONSIBILITIES 

• Oversees and supervises kitchen staff.

• Assists with menu planning, inventory, and management of supplies.

• Ensures that food is of high quality, and that the kitchen is in good condition.

• Keeps stations clean and complies with food safety standards.

• To ensure that all Kitchen personnel are working as a team in order to achieve the purpose of the company.

• To assists with overseeing and directing all aspects of Kitchen Operations.

• To assist in upholding all kitchen systems, standards, and service to the highest level.

• To assist in managing all Kitchen staff and their work performance daily.

CORE COMPETENCIES 

• Knowledge of all sections.
• Decision Making
• Ability to work under supervision of a limited range.
• Ability to produce good quality basic food.
• Understanding of health and safety.
• Understanding of basic food hygiene practices.
• Good oral communication.
• Commitment to quality.
• Multitasking.
• Attention to detail.
• Cleanliness.
• Time management.
• Interpersonal skills.
• Organization.

REPORTS TO: Front Office Duty Manager/Front Office Manager 

DUTIES AND RESPONSIBILITIES 

• Maintain checklists for tasks that need to be completed throughout the day 
• Handle luggage for arrivals and departures; delivering and collecting from guests’ rooms.
• Store luggage in luggage room.
• Room checks upon departure (in case adaptors etc. have been left behind by guests).
• Escort guests to rooms or general areas where requested or assistance may be needed.
• Assisting with lost & found items and recording them or returning to guest.
• Pick guests up with golf carts to drop off at reception and returning them upon checkout.
• Assist with towel service and welcome drinks.
• Assist FOM/DM with stock count.
• Ensure Cleanliness of equipment & luggage room.
• Rooming guests between departments.

REPORTS TO: Front Office Duty Manager/ Front Office Manager 

DUTIES AND RESPONSIBILITIES

• Check-in of guests: ensuring that this integral step in the guest experience is smooth and adheres to the lodge standards.
• Check-out of guests: ensuring that we leave a lasting positive impression on guests and continue the service standard right until the last moment when they leave
• Contacting guests x nr of days before they arrive, if necessary, and obtain important information such as dietary requirements, bed setups, special occasions etc.
• Daily update of the day sheet during the day, if necessary, with updated F&B or room information
• Retrieving all the necessary information from Opera to complete the day sheet for the next day
• Check and respond to all emails pertaining to reception enquiries, and forward enquiries relating to other departments to the relevant HOD
• Review reservations, and escalate any issues raised
• Complete courtesy calls
• Complete daily checklists