We call ourselves The Social House, as we aim to be a Melting Pot for getting people together, and because our way of doing things is perhaps just a little more personable and informal than some. And a touch off-beat: unusual cuisines; unexpected events; untypical meetings; unorthodox interiors; unconventional bedrooms; uncommon people. StoreKeeper WHAT WE ARE LOOKING FOR You should bring: At least 3+ years of relevant Storekeeper experience, preferably within a hotel, restaurant or hospitality operation. A Degree or Diploma in Purchasing & Supplies Management, Supply Chain Management, Logistics, Procurement, Business Administration, Hospitality Management or another relevant discipline. Good practical knowledge of inventory control and stock management. Experience with receiving, storage and issuing procedures. Experience working with LPOs, GRNs, requisitions, invoices and stock documentation. Hands on experience using materials or inventory management systems. Good working knowledge of Microsoft Office, particularly Excel. Strong numerical ability. Ability to reconcile physical stock against system records. Strong planning and organisational skills. Good analytical and problem solving capability. Strong attention to detail. Sound judgement and common sense. Good written and verbal communication. Ability to work with Finance, Procurement, Culinary, Food & Beverage and other operational teams. Ability to work efficiently in a fast paced hospitality environment. Willingness to work hands on within stores and receiving areas, including handling and moving goods where required. Security Officer Key Responsibilities As our Security Officer, you will: Maintain a safe and secure environment for guests, staff and visitors. Respond promptly and professionally to security incidents and emergencies. Complete clear, accurate and timely incident reports. Control access to restricted areas and sensitive locations. Conduct scheduled security patrols across the property and identify potential risks. Monitor CCTV and identify, investigate and report suspicious or unusual activity. Maintain proper control and accountability of master, emergency and restricted area keys. Safeguard hotel property, equipment and guest belongings. Ensure lost and found items are properly handled, recorded and secured. Support the effective response to fire, medical, evacuation and other emergencies. Identify and promptly report safety and security hazards. Monitor parking areas, loading zones and vehicle movements. Ensure visitors, contractors and service providers comply with hotel access procedures. Monitor staff adherence to established hotel security procedures. Work closely with Front Office, Food & Beverage, Housekeeping, Engineering, Finance and other departments to maintain a secure operating environment. Protect sensitive guest, staff and hotel information. Provide clear and accurate security handovers between shifts. Ensure security equipment is operational and promptly report defects. Report to work on time and remain alert, attentive and ready throughout the shift. Participate actively in security, emergency response and guest service training. The Person Behind the Role Technical security knowledge is important. How you think and behave is equally important to us. INQUISITIVE You are naturally observant. You question assumptions, investigate irregularities and actively seek information before reaching conclusions. RESOURCEFUL You think on your feet and find practical solutions, even when resources, information or time are limited. EFFICIENT You work systematically, prioritise effectively and respond with pace without compromising standards or attention to detail. DETERMINED You take ownership. You follow issues through, maintain focus under pressure and do not leave important matters unresolved. EXPRESSIVE You communicate confidently and respectfully. You bring warmth and personality to the role while knowing when discretion and firmness are required. What We’re Looking For You should have: A Diploma in Security Management, Criminology or a related security discipline. Certification in Basic First Aid and Firefighting. Basic training in investigations, incident management and crime scene preservation. Hands on experience in security operations, preferably within the hospitality industry. Working knowledge of hotel security systems, procedures and access control processes. Proven experience responding to and managing emergencies in a busy and complex operating environment. Experience conducting regular property inspections, identifying security and safety risks and preparing detailed reports for management action. Good communication and interpersonal skills, with the ability to interact professionally with guests, colleagues and external stakeholders. A high level of integrity, confidentiality and professional conduct. Strong attention to detail and the ability to identify potential risks, unusual behaviour and irregularities. The ability to remain calm, alert and professional during incidents and high pressure situations. Good observation, judgement and problem solving skills. The ability to collaborate effectively across hotel departments. Flexibility to work nights, weekends, public holidays and rotational shifts. Receiving Clerk WHAT YOU WILL DO As Receiving Clerk, you will: Receive and inspect all goods delivered to The Social House in accordance with approved procedures. Verify every delivery against the relevant Purchase Order/LPO, delivery note and invoice. Confirm that quantities delivered correspond with quantities ordered. Verify descriptions, specifications and approved prices before accepting goods. Physically count, weigh or measure products where appropriate rather than relying solely on supplier documentation. Check the quality, freshness, packaging and condition of delivered goods. Check manufacturing and expiry dates where applicable. Ensure perishable goods meet the required temperature, freshness, hygiene and quality standards. Work with Culinary, Food & Beverage and relevant departments when specialist inspection or acceptance is required. Reject or escalate goods that do not meet approved specifications. Identify short deliveries, over deliveries, substitutions, damaged goods, incorrect items and other discrepancies. Immediately report unusual or significant variances. Prepare and process Goods Received Notes (GRNs) accurately and promptly. Record accepted goods accurately within the hotel’s inventory or materials management system. Prepare appropriate return documentation for rejected goods. Ensure invoices, delivery notes, Purchase Orders/LPOs, GRNs and supporting documents are correctly matched. Maintain accurate daily receiving records. Ensure documents are properly filed and readily traceable. Ensure goods are received only from approved suppliers in accordance with established purchasing procedures. Monitor supplier compliance with agreed delivery requirements and product specifications. Maintain a clean, secure, organised and hygienic receiving area. Ensure goods are transferred promptly to the appropriate storage or operating area to protect quality. Support stock counts and inventory reconciliation when required. Work collaboratively with Finance, Procurement, Stores, Culinary and other operating departments. Comply with hotel requirements relating to food safety, hygiene, health and safety and inventory control. WHAT WE ARE LOOKING FOR You should bring: A Certificate or Diploma in Purchasing & Supplies, Procurement, Stores Management, Accounting, Hospitality Management or a related field. At least 5+ years of relevant experience in receiving, stores, inventory control or a comparable position. Previous experience within a 4 or 5 star hotel, premium restaurant, hospitality business or similarly controlled environment is strongly preferred. Practical knowledge of receiving and inventory procedures. Experience working with Purchase Orders/LPOs, delivery notes, invoices, GRNs and return documentation. Good understanding of stock control and inventory reconciliation. Experience using inventory, purchasing, accounting or materials management systems. Good computer skills, including Microsoft Excel. Strong numerical ability. Excellent attention to detail. Strong record keeping and organisational skills. Ability to identify discrepancies in quantity, price, quality and specification. Basic understanding of food safety and receiving requirements for perishable goods. Good written and verbal communication skills. Confidence interacting professionally with suppliers. Ability to work collaboratively across several hotel departments. Strong integrity, accountability and professional judgement. Ability to work efficiently in a fast paced environment without sacrificing accuracy. Hostess WHAT YOU WILL DO As Restaurant Hostess, you will: Welcome every arriving guest warmly and create an immediate sense of arrival. Recognise and greet returning guests by name whenever possible. Learn guest preferences and use that information to create more personalised experiences. Give guests a genuine and warm farewell when they leave. Manage restaurant reservations accurately and professionally. Handle walk in guests confidently while balancing reservations and available capacity. Manage waiting lists and provide realistic wait times rather than leaving guests uncertain. Keep waiting guests informed and comfortable. Seat guests intelligently according to reservations, floor plans, server rotations, table availability and guest preferences. Maintain balanced table allocation so that one service section is not overloaded while another remains underutilised. Monitor the restaurant floor and anticipate which tables are approaching completion. Communicate continuously with servers, supervisors and managers regarding seating, availability and service flow. Coordinate VIP arrivals, celebrations, large parties and special requests. Take telephone reservations and respond professionally to restaurant enquiries. Maintain accurate reservation information, including guest names, contact details, preferences and special occasions where appropriate. Understand our restaurants, menus, current promotions and experiences well enough to confidently guide guests. Have a basic understanding of common dietary requirements and know when to involve the service or culinary team. Gather guest feedback before departure rather than waiting for dissatisfaction to appear online. Identify unhappy guests early and immediately involve the appropriate manager where necessary. Keep the host station organised, clean and ready throughout service. Ensure menus and guest facing materials are clean, current and correctly presented. Maintain The Social House’s personal presentation and grooming standards. WHAT WE ARE LOOKING FOR You should bring: A Diploma in Hotel Management or Certificate/Diploma in Food & Beverage Service from a recognised hospitality or tourism institution. A relevant degree will be an added advantage. Previous experience as a Restaurant Hostess, Host, Restaurant Receptionist or similar guest facing hospitality professional. Experience within a 4 or 5 star hotel, premium restaurant, lifestyle hotel or high volume quality dining environment is strongly preferred. Excellent spoken communication and confidence engaging guests face to face and over the telephone. A polished and professional personal presentation. A naturally warm, outgoing and expressive personality. Strong organisational skills and excellent attention to detail. The ability to remember faces, names and guest preferences. Confidence managing reservations, walk ins, waiting lists and busy restaurant periods. Ability to make quick decisions while remaining composed under pressure. Strong teamwork and communication skills. Hands on experience with POS terminals, digital reservation platforms or table management systems. Genuine interest in food, restaurants, people and hospitality. Flexibility to work evenings, weekends and public holidays according to the operational rota. Front Office Agent WHAT YOU WILL DO As Front Office Agent, you will: Welcome arriving guests genuinely and warmly, making direct eye contact and recognising returning guests whenever possible. Complete check in and check out processes accurately and efficiently. Create a personalised arrival experience rather than simply handing over a room key. Brief arriving guests on the House, our restaurants, experiences, facilities and services. Handle room reservations, amendments and guest enquiries. Monitor room status information and work closely with Housekeeping to support smooth room readiness and guest arrivals. Maintain accurate guest profiles within the Property Management System. Capture and update guest preferences and relevant history to support more personalised future stays. Identify duplicate guest profiles and maintain accurate guest records. Process guest payments accurately and securely. Handle cashiering, invoices, PDQ transactions and other Front Office financial responsibilities in accordance with company procedures. Handle approved foreign currency transactions in accordance with company procedures. Maintain accurate records, reports and supporting documentation. Respond promptly to telephone calls and guest enquiries. Coordinate guest requests with Housekeeping, Maintenance, Food & Beverage, Security and other departments. Follow up on requests rather than assuming someone else has handled them. Identify guest concerns early and take appropriate action. Resolve reasonable guest concerns within your authority and escalate appropriately when additional intervention is required. Record guest feedback and ensure important information is communicated during shift handovers. Maintain an organised, professional and welcoming Front Desk environment. Protect guest information and maintain strict confidentiality. TURN GUESTS INTO RAFIKIS This is an important part of the job. We don’t want every conversation to sound like: Good afternoon. Passport please. Here is your key. Breakfast is at 7.00am. That is a transaction. We want you to create genuine relational conversations. Learn names. Remember faces. Understand preferences. Notice birthdays and anniversaries. Ask guests about their stay. Follow up on yesterday’s conversation. Remember the restaurant they enjoyed. Recognise them when they walk through the House again. A guest should not have to introduce themselves to us repeatedly. The more we know our guests, the better we can host them. YOU ARE ALSO COMMERCIAL Exceptional hospitality and commercial awareness should work together. You should be comfortable identifying opportunities to increase guest spend without turning every conversation into a sales pitch. This may include: Upselling appropriate room categories. Promoting relevant hotel packages and experiences. Recommending our restaurants and dining experiences. Encouraging appropriate room extensions or late check outs where available. Identifying opportunities for future stays. Understanding current promotions well enough to recommend them naturally. Contributing towards Front Office and hotel revenue targets. The objective is not to push products. Understand the guest first, then recommend something relevant. WHAT WE ARE LOOKING FOR You should bring: A Diploma in Hotel Management, Front Office Operations or another relevant qualification from a recognised hospitality or tourism institution. A relevant degree will be an added advantage. Proven experience as a Front Office Agent, Guest Service Agent, Receptionist or similar guest facing hotel professional. Previous experience in a 4 or 5 star hotel, lifestyle hotel, boutique hotel or premium hospitality environment is strongly preferred. Hands on experience using a Property Management System such as Opera. Experience handling guest check ins, check outs, reservations and room enquiries. Experience with cashiering, invoices, cash handling and PDQ payment terminals. Basic bookkeeping and numerical accuracy. Good working knowledge of Microsoft Word and Excel. Confidence using multi line telephone systems and standard Front Office equipment. Excellent spoken and written English. Strong communication and interpersonal skills. A warm, expressive and naturally engaging personality. Strong organisational ability and attention to detail. The ability to remain composed and productive during busy arrival and departure periods. Confidence dealing with guest complaints and difficult situations. Commercial awareness and willingness to contribute towards revenue targets. High standards of honesty, integrity and confidentiality. Flexibility to work shifts, including evenings, weekends and public holidays. Executive Pastry Chef WHAT YOU WILL OWN As Executive Pastry Chef, you will: Lead and oversee the entire pastry and bakery operation, setting high standards for quality, taste, texture, presentation and consistency. Develop a distinctive French inspired ptisserie offering for The Social House and The Living Room. Create signature pastries and desserts that guests begin to associate specifically with The Social House. Develop exceptional croissants, viennoiserie, laminated pastries, artisan breads, cakes, tarts, entremets, petits gteaux, chocolate products and plated desserts. Balance classical French pastry techniques with contemporary flavours, presentation and locally relevant ideas. Develop seasonal collections, festive ranges, celebration cakes, afternoon experiences and limited edition pastry concepts. Continuously explore pastry trends, techniques, ingredients and leading pastry houses locally and internationally. Create, implement and maintain standard recipes, production specifications, photographs, yields, portion sizes and presentation standards. Build production systems that deliver the same exceptional quality every day, regardless of who is on shift. Plan production requirements and maintain appropriate par levels and stock availability. Monitor ingredient usage, wastage and portion control while maintaining strong food cost discipline. Work closely with Procurement on ingredient quality, supplier performance and product specifications. Lead, coach, train and develop Pastry Chefs, Commis Chefs, Bakers and other members of the pastry team. Build the technical capability of the pastry team so that knowledge and standards are transferred rather than concentrated in one person. Work closely with the Executive Chef and wider culinary team on menus, promotions, special events and seasonal offerings. Partner with the commercial and marketing teams to create pastry products and experiences that generate excitement, guest traffic and revenue. Ensure all pastry production complies with food safety, hygiene and health and safety standards. Maintain exceptional standards of cleanliness, organisation and operational discipline within the pastry kitchen. Monitor the condition and performance of pastry equipment and promptly address maintenance and safety concerns. Drive continuous improvement, innovation and efficiency throughout the pastry operation. Act as a role model for professionalism, teamwork, discipline and culinary excellence. WE ARE PARTICULARLY INTERESTED IN YOUR FRENCH PASTRY CRAFT You should have strong practical knowledge of classical and contemporary French pastry. We are particularly interested in candidates who can demonstrate excellent work in areas such as: Croissants and laminated doughs Pain au chocolat and viennoiserie Brioche Choux pastry and clairs Mille feuille Macarons Tarts and tartlets Entremets and petits gteaux Mousses, crmeux, ganaches and glazes Chocolate and praline work Celebration and speciality cakes Artisan breads and premium bakery products Contemporary plated desserts We are interested not only in where you have worked, but also in what you can actually create. THE PERSON WE ARE LOOKING FOR INQUISITIVE You are curious about your craft. You study what leading pastry chefs and ptisseries are doing. You ask why a product works, how it could be improved and what guests might want next. You experiment intelligently and never assume yesterday’s success guarantees tomorrow’s relevance. RESOURCEFUL Not every challenge requires more money, more people or more equipment. You know how to work intelligently with ingredients, people, equipment and available resources. When something goes wrong, you look for solutions rather than excuses. EFFICIENT Beautiful pastry must also make commercial sense. You understand production planning, yields, portion control, food cost, wastage, labour productivity and stock management. Your kitchen is organised because you understand that creativity performs better when supported by discipline. DETERMINED You have high standards and the stamina to maintain them. You understand that becoming recognised for exceptional pastry requires repetition, refinement, training and relentless attention to detail. You finish what you start. EXPRESSIVE Pastry should have personality. So should its leader. You communicate clearly, teach confidently, receive feedback well and can explain the story and thinking behind your creations. You bring energy and character to your kitchen while maintaining discipline, professionalism and respect. WHAT YOU SHOULD BRING A recognised qualification in Pastry & Bakery, Culinary Arts, Hotel Management or a related discipline. Significant experience as an Executive Pastry Chef, Head Pastry Chef, Pastry Sous Chef or equivalent senior pastry leader within a luxury hotel, premium ptisserie, high end restaurant or comparable hospitality operation. Strong practical expertise in French ptisserie and viennoiserie. Demonstrable experience creating and launching new pastry products rather than simply reproducing an existing menu. Strong technical knowledge of pastry, bakery, desserts and chocolate production. Experience developing recipes and establishing production and presentation standards. Strong understanding of recipe costing, food cost, portion control, inventory management and waste reduction. Experience leading a pastry team and developing junior chefs. Strong production planning and organisational capability. Excellent knowledge of food hygiene, safety and quality standards. An exceptional eye for presentation and attention to detail. Strong communication and interpersonal skills. Commercial awareness and an understanding that a successful pastry operation must deliver both exceptional products and sustainable financial performance. The ability to remain calm, organised and consistent in a demanding hospitality environment. Genuine passion for craftsmanship, innovation and creating memorable guest experiences. Don't Keep Share!: WhatsApp Tweet