Twelve Apostles Hotel& Spa;
Bushmans Kloof Wilderness Reserve & Wellness Retreat
Job Purpose
To assist with the management of the reservations function for two properties, ensuring that the highest standard of performance and service is achieved when reserving accommodation and additional services for Red Carnation Hotels.
Employee Value Proposition
This position offers routine and predictability with opportunities to apply your technical skills on a daily basis as part of a highly effective team; whilst operating within clearly defined standards and expectations; where your specialist banqueting reservations coordination expertise can be recognised.
Organisational Positioning
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Department: Reservations and Revenue
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Reporting to: Regional Revenue Director
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Location: Bree Street Offices
Minimum Experience and Qualification Required
· Grade 12
· 2 years 5
* experience in a reservations or coordinating role; as well as at least 1 years 5
* experience in a reservations or coordination supervisory role or 2 years 5
* Hotel experience in a front office management role.
· Highly presentable
· Computer literate with working knowledge of Microsoft Office Outlook, Word and Excel
· Experience at operator level of a Property Management System
· Outstanding telephone manner
· Excellent command of the English language - solid English verbal and written communication skills
· Able to work flexible hours, weekends and public holidays
Advantageous Experience and Qualification Desired
· Hospitality diploma
· Exposure to Opera and various distribution systems advantageous
· Diploma in Hotel Management
· Exposure to Opera advantageous
Key Performance Objectives
To be a Red Carnation Hotel Ambassador by:
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 timesOwning and practicing our “Top 12” Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliersEnsuring that you are familiar with, and adhere to, the Hotel’s code of conduct as set out in the Employee handbookCreatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connectionsWorking together with your 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 youBeing 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 ManagerTo actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standardsTo be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated serviceTo supervise the Reservations Team in according with Red Carnation Hotel Management principles by: 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.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 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.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…
