Creative Talent at Radisson RED Cape Town

Job description

Jobs available:

No specific skill set required. We are looking for courageous, expressive, intuitive, captivating, genuine and passionate individuals. If these words describe you – you may be who we are looking for to be the face of our new Cape Town hotel!

Radisson Red is looking for a range of creative and passionate individuals to join their brand new team based at the hotel in the V&A Waterfront. All you need to do is express yourself, show us who you are and demonstrate why you are perfect for Red. To apply, send us your CV and a 30-second video that captures who you are using a creative element (poetry, photography, music, dance, or anything in between) - be creative! Apply by 9 June (should your application be successful, casting days are 15-16 June)

We are looking for creatives (waiters, barman, baristas, and front desk)

• Welcome guests, take them through the registration steps (if they haven’t already done it online) and give them the relevant venue and destination information.
• Head off problems before they happen by recognising guest cues and anticipating their needs.
• Make things right as soon as they go wrong. This means you show empathy and do whatever it takes to resolve a problem, which should be always to the satisfaction of the guests.
• Act as a hub of communication for the venue - you pass on information which makes things better for the guests and easier for your fellow team members.
• Plan and prepare for upcoming Red events and guest bookings.
• Follow all OuiBar and Red events standard operating procedures including service steps, up-selling, control, billing and food and drink safety measures.
• Are able and ready to make the Red experience fantastic by providing knowledgeable and current recommendations.
• Re-order food, disposable, and cleaning material items according to established par stock levels.
• Take the time to talk to guests, are genuinely interested and listen to them so they feel special and welcome.
• Sing out when you need help.

We are looking for kitchen creatives (chefs, chefs, and chefs)

• Follow recipes and visuals of all Red dishes, meetings set-ups and OuiBar presentation.
• Know the menu – what’s in what and help other creatives with this.
• Understand flavours – you check for seasoning and taste before you serve something.
• Care about the planet and the business – food waste is the enemy and you work constantly to keep it to a minimum and you are always looking for new ways to conserve energy and water.
• Undertake Rezidor’s food safety training and follow safe food practices. You know what meetings and events bookings are planned and your order and prepare for them.
• Re-order food, disposable, and cleaning material items according to established par stock levels.
• Ensure that all kitchen equipment is clean and sanitised.
• Ensure that all fridges are temperature checked and cleaned daily.
• Ensure that the daily cleaning schedule is completed to the required standard.

We are looking for Red Gen creatives (reservations)

• Inputting data related to reservations into Opera to facilitate future retrieval and effective sharing of information and productivity between departments.
• Preparing and typing client offers.
• Controlling and monitoring the options placed on hotel rooms and ensuring they are in line with the predefined policy.
• Contacting clients in a timely manner to ensure correctness and fullness of information linked to their reservations.
• Recording confirmations received through channels including but not limited to fax, emails and letters.
• Preparing letters to follow up on various situations and requests or as instructed by the Lead Reservations.
• Receiving reservations requests through channels including but not limited to telephone, email, fax, letters or the sales department.
• Providing prospective clients with information including but not limited to prices, facilities and services provided by the hotel.
• Recording changes and reservations and ensuring they are correctly processed and followed-up in accordance with the established procedure.
• Looking for alternatives in case the clients’ needs cannot be entirely satisfied and proactively attempting to solve issues faced by the hotel’s prospective customers.