FULL_TIME

BOTH

Cong

London

Cape Town

Dorchester

Edinburgh

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<h1>Welcome To Red Carnation Hotels</h1>
<p>In 2024, Red Carnation Hotels was ranked the fourth Favourite Hotel Brand in the Travel + Leisure World's Best Awards; but what truly sets us apart is our incredible team.</p>
<p>We’re seeking passionate individuals who are dedicated to creating exceptional guest experiences. </p>
<p> If you enjoy working with talented people and love brightening others’ days we’d love to hear from you. Join us and be part of a supportive company that values your creativity and enthusiasm.</p>
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<h2 style="text-align:center;">Check Out Our Recent Vacancies</h2>

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<h2 style="text-align:center;">Our Hotels</h2>

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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">Hotel 41</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">The Milestone Hotel & Residences</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">The Rubens at the Palace</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">The Egerton House Hotel</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">The Chesterfield Mayfair</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">The Montague on the Gardens</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">100 Princes Street</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">Ashford Castle</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">The Lodge at Ashford Castle</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">The Twelve Apostles Hotel and Spa</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">The Oyster Box</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">Bushmans Kloof Wilderness reserve & Welness Retreat</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">Summer Lodge Country </br>House Hotel & Restaurant</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">The Acorn Inn</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">The Old Government </br>House Hotel & Spa</div>

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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">The Laggan</h2>
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<h2 style="color: #ffffff; font-size: 15px; margin: 0; text-transform: none;">Red Carnation Hotels Central Head Office</h2>
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<div>I hereby freely give Red Carnation Hotels (UK) Limited consent to process my personal data relating to my application as described in the <a  target="_blank" href=https://redcarnationhotels.com/legal</a>Privacy Policy.</div>

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Red Carnation Hotels Careers

12 Apostles hotel

<p>Job Purpose:</p><p>We are looking for a guest-orientated systematic leader with a very high sense of urgency and meticulous attention to detail, to manage our conferences and banquets on a day-to-day basis as Banqueting Manager.</p><p><br /></p><p><strong>Employee Value Proposition: </strong></p><p>This position offers a high-paced, ever-changing environment with opportunities to apply your social skills on a daily basis as part of a highly effective team; whilst operating within clearly defined standards and expectations; where your generalist food and beverage expertise can be recognised.</p><p><strong> </strong></p><p><strong>Organisational Positioning:</strong></p><p>· <strong>Department: </strong>Food and Beverage</p><p>· <strong>Reporting to: Food and Beverage</strong> Manager</p><p>· <strong>Location: </strong>The Twelve Apostles Hotel Premises</p><p><strong> </strong></p><p><strong>Minimum Experience and Qualification Required:</strong></p><p><br /></p><p>· Have a Diploma in Hotel or Food &amp; Beverage Management</p><p>· Have at least 4 years food and beverage service experience in a 4/5* Hotel Restaurant or Fine Dining Establishment; of which 2 years should be in a management role.</p><p>· Be computer literate with working knowledge of Microsoft Office Outlook, Word and Excel</p><p>· Have experience at operator level of a Point of Sales System – exposure to Micros advantageous</p><p>· Have experience at operator level of a Stock Management System – exposure to FnBShop advantageous</p><p>· Have experience at operator level of a Accommodation Management System – exposure to Opera advantageous</p><p>· Be highly presentable</p><p>· Have solid English verbal and written communication skills</p><p>· Have had exposure and understanding of restaurant financials</p><p>· Have had exposure to Service Recovery</p><p>· Be able to work flexible hours, weekends and holidays</p><p><br /></p><p><strong> </strong></p><p><strong>Key Performance Objectives:</strong></p><p>To be a Red Carnation Hotel Ambassador by:</p><ul><li>Actively living our company mission and values and striving to deliver on our promise of “No Request too Large; No Detail too Small” at all times</li><li>Owning and practicing our “Top 12” Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliers</li><li>Ensuring that you are familiar with, and adhere to, the Hotel’s code of conduct as set out in the Employee handbook</li><li>Creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connections</li><li>Ensuring that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff retention.</li><li>Working together with your food and beverage manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you</li><li>Being aware of the emergency evacuation, security and fire procedures of the Hotel and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the Health and Safety Chairperson and/or Security Manager</li><li>To actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards</li><li>Ensuring communication lines between yourself, the assistant banqueting manager, wedding coordinator and groups and events manager are open to ensure timely planning</li><li>To be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service</li></ul><p>To manage the Banqueting team in according with Red Carnation Hotel Management principles by:</p><ul><li>Ensuring constant floor presence during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive relationships; and by taking personal responsibility for every guest and staff situation, seeing it through to its solution.</li><li>Planning and executing food and Beverage special events and make contributions to Food and Beverage promotional ideas to drive revenue and PR throughout the department.</li><li>To implement and manage best practice for keeping wastage down to a minimum</li><li>Applying the performance management and corrective action tools in accordance with the Hotel’s Code of Conduct with the aim of exhausting all opportunities to correct and support staff before utilising avenues for employment termination.</li><li>Ensuring that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff retention.</li><li>Being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities and holding the team member to account for the learning that they have successfully assimilated.</li><li>Applying the performance management and corrective action tools in accordance with the Hotel’s Code of Conduct with the aim of exhausting all opportunities to correct and support staff before utilising avenues for employment termination.</li><li>Ensuring that staff are rostered according to the peaks and troughs of the business; ensuring that there is always sufficient labour available to meet our high guest service standards while keeping labour costs to a minimum; and ensuring that all staff are afforded time to take sufficient rest by scheduling off days and leave in a manner that allows for work/life balance and high levels of morale and productivity; and ensuring there is roster flexibility to adapt to unscheduled absences like sick leave and family responsibility leave; and recording all attendance correctly and timeously on Net TimeSheet.</li><li>Recommending updates to hotel policies and procedures, in order to maintain high standards and provide the best possible service to guests, and implement improvements where required.</li></ul><p>·To manage with leading and organising the Banqueting team by:</p><ul><li>Management in the day-to-day operation; being actively present in the operation and dealing with guests during peak meal times.</li><li>Developing service and experience concepts, menus and pricing together with the management team; and ensuring the successful planning and execution of all events in order to drive revenue and PR throughout the department.</li><li>Ensuring the Banqueting department is properly resourced with necessary operating equipment, consumables and beverage to ensure the team can efficiently deliver on the high service standards required; and ensuring that all stock is appropriately stored and controlled; and take responsibility for stock variances by following up and resolving them.</li><li>Attendance of the function sheet Meeting</li><li>Ensuring that all revenue is properly generated and accounted for by controlling that all billing procedures are correctly applied so that all revenue is recorded; that cash-ups and tip sheets are completed according to procedure; and that all pricing is in line with budgeted %GP.</li><li>Managing operating costs in accordance with budgetary requirements.</li><li>Managing service levels to meet Red Carnation Hotel standards</li><li>Ensuring the rostering of staff meets the operational needs of the business ensuring service standards are met while being cogniscent of the labour costs</li><li>Personally driving all on-the-job training within the department in line with the Hotel’s SST program requirements</li></ul><p><strong>NB: Preference will be given to employees from the designated groups with the provisions of employment equity act, no. 55 of 1998, sisa internal recruitment policy as well as units employment equity plans.</strong></p>

Welcome To Red Carnation Hotels

Check Out Our Recent Vacancies

38 Vacancies

Our Hotels

Hotel 41

The Milestone Hotel & Residences

The Rubens at the Palace

The Egerton House Hotel

The Chesterfield Mayfair

The Montague on the Gardens

100 Princes Street

Ashford Castle

The Lodge at Ashford Castle

The Twelve Apostles Hotel and Spa

The Oyster Box

Bushmans Kloof Wilderness reserve & Welness Retreat

Summer Lodge Country
House Hotel & Restaurant

The Acorn Inn

The Old Government
House Hotel & Spa

The Laggan

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Red Carnation Hotels Central Head Office

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