Bartender

The Bartender will manage, train, and motivate front-of-house and kitchen staff, prepare budgets, monitor revenue and costs, and implement measures and manage inventory and stock control.

The role is based on-site in Mbombela, Mpumalanga. There is real scope for growth and skills development for the right person. The team is tight-knit, dependable, and quick to support one another. The culture is down-to-earth, with a real focus on getting things right. Think you are a good fit? Send your CV through and introduce yourself.

The role is guest-facing and includes weekend and holiday work during peak tourism seasons.

• Manage, train, and motivate front-of-house and kitchen staff to deliver consistently excellent service exceeding guest expectations.
• Prepare and cook food to the highest standards of taste, presentation, and safety, ensuring all dishes meet quality benchmarks.
• Prepare and serve a wide range of alcoholic and non-alcoholic beverages according to standard recipes and responsible serving practices.
• Prepare budgets, monitor revenue and costs, and implement measures to maximise profitability while maintaining quality.
• Greet guests warmly upon arrival, escort to tables, present menus, and take food and beverage orders accurately.
• Manage inventory and stock control for food, beverages, and consumables, conducting regular stock takes and placing orders.

• For bartender roles, comprehensive knowledge of cocktails, wines, spirits, and the responsible service of alcohol.
• A diploma or degree in hospitality management, culinary arts, or equivalent practical experience in the hospitality industry.
• For chef positions, formal culinary training and experience in a professional kitchen preparing food for high-volume service.
• A well-groomed and professional appearance reflecting the high standards expected in a premium hospitality environment.
• A minimum of two to three years of experience in a similar role within a restaurant, hotel, lodge, or events venue.
• Knowledge of food safety standards, HACCP principles, and health and safety regulations for the hospitality industry.