Works closely with the General
Manager in ensuring the smooth
running of all departments
ASSISTANT GENERAL MANAGER firstname.lastname@example.org
Melissa had been working at The Cellars-Hohenort for four years when she was offered the opportunity to move to The Marine as Assistant General Manager in January 2017. Having started out as Functions Co-ordinator at the Peninsula All Suite Hotel, she caught the travel bug and, in 2007, headed to the USA for an 18 month stint working in Country Clubs in Palm Beach and Chicago. Upon her return to Cape Town Melissa was appointed Reservations Agent for the Red Carnation Hotel Collection, quickly working her way up to Sales & Marketing Co-ordinator. Ready for change again, she was offered a position as a Sales & Reservations Agent at The Collection by Liz McGrath in 2013. She was promoted twice within a year, first to Guest Relations Manager and then Front Office Manager. Describing herself as a positive thinker and problem-solver, Melissa considers building relationships with both colleagues and guests her biggest reward.
Executive Chef of
The Collection by Liz McGrath’s
Trained in South Africa and the kitchens of Quo Vadis, Zafferano and Hambleton Hall in the UK, Peter Tempelhoff brings with him a vast amount of culinary expertise.
Upon his return to the Cape, Peter guided The Restaurant at Grande Provence into the Eat Out Top 10 list, before joining The Collection by Liz McGrath as Executive Chef in 2008 – heading up four restaurants at three five-star Relais and Châteaux hotels. Peter successfully relaunched the Greenhouse restaurant at The Cellars-Hohenort in September 2015, and in October 2016 opened Origins at The Marine in Hermanus.
At the heart of his food philosophy lies the continuous exploration and re-imagination of South African food - lending distinctive, memorable personalities to each of The Collection’s restaurants, without overcomplicating matters in the process.
Peter has won numerous awards throughout his career, including ‘London Top Table’ (ES Magazine, UK, 2005), ‘Sunday Times Chef of the Year 2007’, ‘Franschhoek Life Chef of 2007’, ‘Relais & Châteaux Grand Chef’ and ‘Relais & Châteaux Future Leader in the field of cuisine’ in 2011.
With Peter at its helm, Greenhouse has ranked as one of the Top 10 Restaurants in the country by the prestigious ‘Eat Out Mercedes-Benz Restaurant Awards’ for eight years running.
Ensures that guests are
well looked after from
the moment they arrive
FRONT OFFICE MANAGER email@example.com
Having worked as a Reservationist in the head office of The Collection by Liz McGrath for two years, Heidi was promoted to Front Office Manager at The Marine in October 2016. Her prior experience includes Front Desk Agent positions at the Radisson Resort in Orlando, USA, and Lagoon Beach Hotel in Cape Town, as well as a stint working for Disney World in Orlando as a Cultural Ambassador and Restaurant Hostess for a year from April 2013 until May 2014. Heidi wants to make a positive difference in people’s lives, and loves to motivate her team to be the very best they can be.
Ensures all guest requirements
are met prior to arrival
and throughout their stay
GUEST RELATIONS MANAGER firstname.lastname@example.org
Monique started her career at Legacy Hotels in 1998, before joining The Marine as Traveldesk Assistant in 2002. Six months later she decided to spread her wings and move to the UK, working in Guest Services at myhotel Bloomsbury and then as an Accounts Assistant for luxury serviced apartments provider the Cheval Group. She returned to The Marine as a Reservationist in 2004, changed position to PA/Banqueting Assistant in 2006 and was promoted to Guest Relations Manager in 2014. Monique loves the variety of her day, from liaising with both new and returning guests, to co-ordinating group and event bookings.
Coordinates the hotel’s
day-to-day Food and
F&B MANAGER email@example.com
Asenathi is an experienced Food & Beverage Manager, having been in the industry for over nine years. Amongst other roles, he previously worked as F&B and Conference Manager at The Hyde Hotel and as a Butler at Mannabay. Prior to joining The Cellars-Hohenort in August 2016 he gained vital experience as Assistant Lodge Manager at Tswalu Kalahari Game Reserve. He now coordinates The Marine’s day-to-day F&B operations, anticipating guest needs and making sure that the hotel maintains its five-star standards at all times. Asenathi is able to think on his feet and thrives on unexpected challenges - and exceeding guest expectations.