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Why work for Virgin Limited Edition?

Our people work hard but never forget to have fun while they are doing it! We believe in treating our people with respect, looking after them and allowing them the freedom to be themselves and flourish.


How It Works

Our properties are located all over the globe and our recruiting policy is to recruit as locally as possible and give back to our communities by offering training and employment. Additionally, most countries we operate in have work permit restrictions which mean that permits can only be obtained when there is no suitable local candidate for the role.

Once you've sent your covering letter and CV successfully, you'll receive an email confirmation. Whilst for some of you the journey will stop here, if you’ve caught our attention our team will contact you regarding the next steps.

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Current Opportunities

You’re in luck! We’re currently recruiting for a number of positions.
Remember to read the job description carefully before sending your CV to careers@virginlimitededition.com unless otherwise specified.

Executive Chef – Mont Rochelle, South Africa

Mont Rochelle is a stunning 26-bedroom hotel and vineyard near Cape Town in the town of Franschhoek, South Africa. Mont Rochelle is part of Virgin Limited Edition, Sir Richard Branson’s award-winning collection of unique retreats and luxury hotels, chosen for their beautiful locations and magnificent surroundings; each offering a sense of fun, style, luxury and exceptional personal service. The rest of the group includes Necker & Moskito Islands in the Caribbean’s British Virgin Islands, Ulusaba Private Game Reserve in South Africa, Kasbah Tamadot in Morocco, The Lodge in Verbier, Mahali Mzuri, a tented safari camp in Kenya and Son Bunyola, located in Mallorca, Spain.

Please note that this position is open to South African Nationals or candidates that are legally eligible to work full time in South Africa.

INGREDIENTS REQUIRED

Qualifications / experience

• Experience within a 5-star establishment is essential
• Planning and design of menus in line with the company’s sustainability principles
• Costing and delivering food GP’s as agreed
• Excellent knowledge of food safety and hygiene standards (An ‘advanced’ food hygiene certificate is preferable)
• Versatility in providing different styles of cuisine
• Good understanding of dietary requirements, allergens and food intolerances
• Experience in managing a team of 20+
• Having worked in a fine dining restaurant is an advantage
• Management of more than one kitchen is an advantage

Behaviours and Skills

• Hands-on and proactive
• Ability to design menus according to the style of each restaurant (MIKO and The Country Kitchen)
• Excellent communication skills
• Plan and organise effectively
• Attention to detail
• Passionate and takes pride in work
• Able to perform gracefully under pressure
• Sense of fun
• Training, mentoring and development
• Firm, fair and consistent approach to leadership
• A role model to all team members
• Presentable and comfortable engaging with guests
• Results-orientated
• Administration

Personal Availability

• Flexible
• Ability to work varied shift patterns
• Reside in the vicinity with own transport and valid driver’s license

WHAT'S THE RECIPE?

• Leading both kitchen teams to maintain an exemplary level of food standards, reflecting the needs and requirements of our guests and team members
• Food costings for each dish throughout the Estate, ensuring costs remain within budget
• Menu planning, stock control and ordering
• Ensuring that requests and dietary requirements are met
• Liaising with Mont Rochelle guests to create personalised menus as and when required
• Ongoing liaison with the Food & Beverage Manager and Restaurant Managers to ensure that food and service delivery meets the requirements of our guests
• Training and development of the team
• Maintain a harmonious relationship between the kitchen team and other departments on the property
• Maintaining the highest level of hygiene as per Virgin Limited Edition standards
• Completion of all necessary admin and reports
• Maintain consistency across all food and beverage outlets

HERE'S THE DEAL...

• Annual Salary: Competitive
• Bonus: Up to 20% of annual salary (determined by individual and company performance)
• Meals: One meal/shift
• Hours: Shifts as and when required
• Medical Aid: 50% Company Contribution (Discovery)
• Provident Fund: 5% Company Contribution (Old Mutual)
• Cell Phone: Cell phone and monthly allowance
• Annual Leave: 15 working days

Food & Beverage Manager – Mont Rochelle, South Africa

Mont Rochelle is a stunning 26-bedroom hotel and vineyard near Cape Town in the town of Franschhoek, South Africa. Mont Rochelle is part of Virgin Limited Edition, Sir Richard Branson’s award-winning collection of unique retreats and luxury hotels, chosen for their beautiful locations and magnificent surroundings; each offering a sense of fun, style, luxury and exceptional personal service. The rest of the group includes Necker & Moskito Islands in the Caribbean’s British Virgin Islands, Ulusaba Private Game Reserve in South Africa, Kasbah Tamadot in Morocco, The Lodge in Verbier, Mahali Mzuri, a tented safari camp in Kenya and Son Bunyola, located in Mallorca, Spain.

Please note that this position is open to South African Nationals or candidates that are legally eligible to work full time in South Africa.

HERE'S WHAT YOU NEED IN YOUR TOOLKIT

Qualifications / experience

• Experience within a 5-star hotel/ property
• Experience of balancing cost control with 5-star delivery
• Strong background in customer service (for discerning clients)
• Strong Food & Beverage background
• Budgeting, procurement and cost control
• Excellent wine knowledge
• Experience of menu design/ planning
• Strong training background

Behaviours and Skills

• Strong people management and an excellent motivator
• Having the skill set to influence, mentor and develop team members
• upselling/coaching skills
• Practical, hands-on approach and leads by example
• Creative
• Strong hosting skills
• Excellent communication skills (team, management and clients)
• Organised and structured approach
• Understanding of cost controls that ensure we get best value from suppliers
• Financial awareness particularly in managing budgets, P&L statements and stock and cost control
• Sensitive to cultural requirements and happy to adapt own behaviour to get the best out of the team
• Energy and passion
• Excellent observation skills/ attention to detail

WHAT'S THE GIG?

To ensure the efficient, effective and profitable running of the Food & Beverage department and to ensure the highest service standards are maintained in all aspects of the operation, ensuring maximum guest satisfaction through planning, organising, directing and controlling the food and beverage operation. In addition, to ensure all F&B staff are trained to the highest level by implementing and co-ordinating the department’s staff training & development programme.
• Be involved in the setting of department targets and objectives, and to monitor and strive for their achievement. To be aware of Mont Rochelle’s financial targets as a whole
• Be proactive in maximising sales and generating revenue
• Being creative and generate new ideas for service and products to maintain competitive and leading edge, focussing on creativity and flair
• Control costs in line with budgetary requirements
• Liaise closely with all departments and in particular the kitchen teams to ensure effective communication between Front of House and Back of House, enabling maximum guest satisfaction through the smooth running of the operation
• All licensing regulations are fully adhered to at all times
• Overseeing large events and planning thereof
• All operational control procedures and policies are followed and adhered to at all times as stipulated by both company and Mont Rochelle policy
• Liquor profit margins are maintained at all times
• Involvement in the setting of service and quality standards, and to monitor and strive for their achievement
• Duty management shifts as and when required

HERE'S THE DEAL...

• Annual Salary: Competitive
• Bonus: Up to 20% of annual salary (determined by individual and company performance)
• Meals: One meal/shift
• Hours: Shifts as and when required
• Medical Aid: 50% Company Contribution (Discovery)
• Provident Fund: 5% Company Contribution (Old Mutual)
• Cell Phone: Cell phone and monthly allowance
• Annual Leave: 15 working days