Newlands, South Africa

The Vineyard; Cape Town; On-site; ZAR 83,000 - 124,000; Part time

Benefits offered by this job

Medical aid

Retirement benefits

21 days leave per year

Training and development opportunities

Job summary

The Vineyard in Newlands, Cape Town is seeking a Food Service Ambassador for hourly paid service in our hotel food & beverage outlets. You will prepare, welcome guests, seat guests, and serve with personalised experiences across restaurant, lounge, room service, conference and events.

You will also upsell products, handle payments, and uphold high hygiene standards while delivering memorable guest experiences in a dynamic hospitality environment.

Qualifications

• Matric required (NQF 4)
• Experience across multiple food & beverage functions
• Satisfactory criminal record, subject to assessment

Responsibilities

• Check function sheets and forecasts to plan service.
• Set up for bookings and special setups for events.
• Pre-clean outlet before, during, and after service.
• Prepare mise en place and ensure section readiness.
• Accommodate guest dietary requests.
• Welcome, seat and serve guests from start to finish.
• Process payments and bid guests farewell.
• Adhere to hygiene protocols throughout service.

Skills

Excellent communication

Guest-focused

Upselling skills

Planning

Situational Awareness

Initiative

Cooperation

Service-oriented

Neat, professional appearance

Proficient in Micros & Speed Point

Education

Matric / National Senior Certificate (NQF 4)

Tools

Micros

Speed Point

Job description

Food Service Ambassador | Newlands, Cape Town

(Hourly Paid)

This highly acclaimed Hotel prides itself on being a respected & progressive employer brand, celebrated for our investment in employee wellness, the broader community & the environment.

The FSA works in any food and beverage outlet such as room service, lounge, restaurant and conference and events. They prepare the area for service, welcome and seat guests, serve guests from the start to the finish of their dining or conference experience whilst providing personalised guest experiences, upselling products and meeting targets.

Key Accountabilities:

1. Check function sheets, function summaries, occupancy reports and forecasts or restaurant bookings book to plan for the service period ahead.
2. Set up for bookings and any special set ups required for afternoon teas and conferences.
3. Pre-clean the outlet or specific areas both before, during and after service.
4. Prepare mise en place (clean menus, check section set ups prior to service.
5. Be aware of guest’s requests or special dietary requirements before service.
6. Welcome, meet, greet and seat guests and serve them throughout their meal.
7. Process payments and bid the guests farewell after their meal.
8. Adhere to all hygiene protocols throughout service.

Minimum Requirements:

• - Matric Required (National Senior Certificate NQF 4)
• - Work various shifts.
• - Work across multiple functions (restaurant, room service, lounge, conference & events).
• - Previous relevant up market restaurant experience in a 4* or equivalent environment.
• - Satisfactory criminal record, subject to assessment of the nature, severity, relevance, and recency of any offence.

Key Competencies

• - Proficient in Micros and Speed Point operations
• - Neat, professional appearance
• - Knowledge of hotel and local area
• - Excellent communication skills
• - Strong menu and wine knowledge- Effective selling skills
• - Comfortable using technology and mobile devices
• - Client-focused
• - Performing under Pressure
• - Cooperation
• - Devotion to Quality
• - Service-oriented
• - Planning
• - Situational Awareness
• - Initiative

Employment Equity

Preference will be given to Employment Equity candidates in line with the Company’s transformation objectives in the Employment Equity Plan.

Why Apply?

• - An empowering work environment.
• - A remuneration package including medical aid & retirement benefits.
• - 21 working days leave per annum.
• - Training and development opportunities.

Closing Date

by no later than 19 October 2026