Active Jobs at Fairmont Hotels & Resorts

Scope of Position:

• The Spa Supervisor will assist with the oversight of the entire Fairmont Spa facilities; consist of separate male and female sections including 3 treatment rooms, relaxation areas, steam, sauna, and locker rooms. State of the art health club facilities that include a fitness center and a fitness studio. The primary responsibility of the Spa Supervisor is to ensure optimum guest and employee satisfaction. 

Qualifications

Responsibilities:

• Demonstrates the Fairmont’s Service Plus Standards in all interactions.
• Welcomes and assists guests’ according to FHR and Fairmont Spa Brand Standards
• Is an ambassador of Fairmont by providing memorable guest experiences.
• Demonstrates a commitment to provide warm, anticipative service to exceed the needs and expectations of our discerning guests.
• Possess knowledge about all aspect of Fairmont treatments and the facility to ensure guests are provided with accurate information, and inquiries are responded to with complete details.
• Conducts selection interviews for new hires.
• Works with the spa manager in the formulation of plans for projects and other areas
• Responsible for the administration & implementation of colleague training in all aspects of the Spa’s operations
• Provides hands on support and guidance and ensures services provided are in accordance with Fairmont brand standards of performance and sequence of service.
• Maintains knowledge of all spa services, products, experiences and fitness facilities
• Maintains the inventory of supplies for the administration of the spa facility.
• Seeks the spa’s ability to maximize revenues by analyzing the day-to-day booking, future bookings and coordinating schedules and services with the spa team accordingly.
• Thoroughly understands and adheres to proper credit, and cash-handling policies and procedures.
• Conducts department performance appraisals in a timely manner.
• Ensures colleagues adheres to all hotel & spa service & brand standards.
• Follows Occupational Health and Safety regulations.
• Reports suspicious people, behavior, and vehicles to Hotels Security
• Ensures adherence to Fairmont’s Code of Ethics

Qualifications:

• Must possess outstanding guest service skills, professional presentation and sophisticated verbal and written communication skills.
• Must be guest-oriented, have a vibrant personality, and radiate enthusiasm to assist people.
• Proficient in English language (verbal and written) with a second or third language as an asset.
• Must be flexible in terms of working hours, and able to work with little or no supervision.
• Able to type 25 words per minute.
• Minimum of two-year leadership experience in spa industry, preferably previous Fairmont Spa experience
• Licenses in Massage Therapy and/ or Aesthetics/ Cosmetology are an asset.
• Computer literacy in Windows, MS Office Suite, Opera PMS system, SpaSoft, and Micros is recommended.

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Scope of position:

• Reporting to the Engineering Supervisor, the successful candidate will be responsible for installing, repairing and maintaining pipes, fixtures and other plumbing used for water distribution and wastewater disposal in the Hotel, Administration and Marina buildings.

Qualifications:

• Reasonably high level of knowledge and skill in Plumbing.
• Possession of an NQF 4 certificate and above would be advantageous.
• Minimum 2 years of hands-on experience working in respective trade.
• Ability to repair and maintain all plumbing fixtures and fittings.
• Knowledge of preventive maintenance procedures and use of testing equipment
• Previous Hotel experience is advantageous.
• Fluency in the English language (verbal & written), second language is an asset.
• Must have great communication skills.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
• Must be flexible in terms of working hours.
• Must be physically fit.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace.
• Has the ability to identify, prevent and provide solutions to work challenges as they arise.
• Must possess outstanding guest services skills.
• This position requires proficiency in the above areas and a good foundation in all other areas.

Summary of Responsibilities:

• Reporting to Engineering supervisor, responsibilities and essential job functions include but are not limited to the following:
• Repair, maintenance and installation work according to departmental procedures and operational requirements.
• Proficient in the English language (verbal & written), second language is an asset.
• Previous experience in the field required.
• Must have the ability to multi-task.
• Possess knowledge of installation / repairing of PVC water, drainage piping, copper piping / tubing, GI pipework.
• Should have knowledge of brazing / welding / gas cutting work and safe (Hot work permit) procedures.
• Shall have sanitary equipment installation and repair knowledge.
• Knowledge of installation / repair of PRV station, valves, etc.
• Knowledge of pumping stations, water tanks and associated accessories
• Knowledge of boiler tanks, gauges, PR valves, elements, water filtration and metering systems
• Knowledge of circulation, submersible and header pumps
• Should have basic knowledge with chillers, freezers, split units, AHU, fan coils.
• Have skills to maintain the above mentioned machinery and equipment.
• Must have the knowledge to properly use and maintain all tools and equipment issued.
• Ability to complete requests in timely, accurate, efficient and knowledgeable manner.
• 2 years hands-on experience working in respective trade.
• Must be flexible in terms of working hours.
• A self-starter, take initiative, can make decisions in fast-paced, changing environment.
• Adhere to all legal requirements and strictly comply with all the regulations in the OHS Act.
• Perform other duties as and when required.

Physical Aspects of Position (include but are not limited to):

• Frequent standing and walking throughout shift.
• Lifting and carrying
• Frequent kneeling, pushing, pulling, sitting.
• Occasional ascending or descending ladders, stairwells and ramps.

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Scope of position:

• Reporting to the Pastry Sous Chef, the Pastry Chef de partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors.
• They will be able to fully manage sections assigned to them and supervise staff. Always act in a professional manner using the company’s Mission, Vision, and Values. The Pastry Chef de partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Responsibilities:

Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Conduct daily shift briefings to kitchen colleagues in absence of Sous Chef
• Lead by example using Accor Hotel’s: Mission, Vision & Values
• Communicate daily with supervisors to ensure open lines of communication.
• Ensure all kitchen colleagues are aware of standards & expectations.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
• Support & motivate kitchen colleagues.

Health and Safety

• Always promote Health and Safety
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy. 
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development

• Strive to develop as a leader by attending Accor Hotels Managerial Courses
• Support/Coach/Lead & Motivate kitchen colleagues.
• To undergo training in both formal courses and on-the-job to develop baking and kitchen
  organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Maintain consistent on the job training sessions for culinary colleagues.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Executive Pastry Chef.
• Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield.

Food Quality and Control

• Strives to maintain & improve all food preparations & presentations.
• Strives to improve Guest Satisfaction results for Food Quality
• Act as an extension of kitchen managers to communicate consistency & quality.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Support colleagues on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all Pastry production served is of a high quality and served at a safe and appropriate temperature.
• Complete assigned tasks in an efficient and timely manner.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head.

Qualifications

• Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine.
• 5 years of experience in a luxury hotel environment
• Accreditation from a recognized Culinary School (an asset)
• Food Hygiene and Safety trained.
• Strong communication skills
• Enthusiastic and guest driven.
• Computer literate in Excel, Word, Outlook, Materials, and e- mail.
• Analytical and Conceptual thinking ability and implementation skills
• Must be flexible in terms of working hours.
• Must be physically fit.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipation,
• prevention, identification, and solutions as necessary.
• Must possess outstanding guest services skills.

go to method of application »

Scope of position:

• Reporting to the Sous Chef, the Chef de Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors.
• They will be able to fully manage sections assigned to them and supervise staff. Always act in a professional manner using the company’s Mission, Vision, and Values. The Chef de Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Qualifications

• Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine.
• 5 years of experience in a luxury hotel environment
• Accreditation from a recognized Culinary School (an asset)
• Food Hygiene and Safety trained.
• Strong communication skills
• Enthusiastic and guest driven.
• Computer literate in Excel, Word, Outlook, Materials, and e- mail.
•  Analytical and Conceptual thinking ability and implementation skills
• Must be flexible in terms of working hours.
• Must be physically fit.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipation, prevention, identification, and solutions as necessary.
• Must possess outstanding guest services skills

Responsibilities:

Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Conduct daily shift briefings to kitchen colleagues in absence of Sous Chef
• Lead by example using AccorHotels’s: Mission, Vision & Values
• Communicate daily with supervisors to ensure open lines of communication.
• Ensure all kitchen colleagues are aware of standards & expectations.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
• Support & motivate kitchen colleagues.

Health and Safety

• Always promote Health and Safety
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy.
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development

• Strive to develop as a leader by attending AccorHotels Managerial Courses
• Support/Coach/Lead & Motivate kitchen colleagues.
• To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Maintain consistent on the job training sessions for culinary colleagues.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.
• Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield.

Food Quality and Control

• Strives to maintain & improve all food preparations & presentations.
• Strives to improve Guest Satisfaction results for Food Quality
• Act as an extension of kitchen managers to communicate food consistency & quality.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Support colleagues on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
• Complete assigned tasks in an efficient and timely manner.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head.

go to method of application »

Scope of position:

• The Demi Chef d Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company’s Mission, Vision, and Values.
• The Demi Chef d Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Responsibilities:

Communication and Conduct 

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Communicate daily with supervisors to ensure open lines of communication.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements.
• Support & motivate kitchen colleagues.

Health and Safety 

• Always promote Health and Safety.
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy.
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management 

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development 

• To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Motivate and support skill development of commis position chefs.

Sustainability and Stock 

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.

Food Quality and Control 

• Support Chef d Parties on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Complete assigned tasks in an efficient and timely manner.
• Act as an extension of kitchen managers to ensure food consistency & quality.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head. 

Qualifications

• Have a strong working knowledge of ingredients and products.
• 2 years of experience in a luxury hotel environment.
• Accreditation from a recognized Culinary School (an asset).
• Food Hygiene and Safety trained.
• Strong communication skills.
• Enthusiastic and guest driven.

go to method of application »

Scope of Position:

• The Housekeeping Supervisor will manage the daily operations of his/her assigned section ensuring the ultimate comfort, cleanliness, safety and standards for all guest and members as expected by Fairmont Hotels & Resorts. 
• He/she will maintain superior standards of presentation, maintenance and cleanliness in all areas of the hotel while ensuring the safety and confidentiality of all Guests. 
• He/she will act as a leader to all housekeeping team members and assist with Guest and Colleague concerns.  

Responsibilities

• Maintains a presence as requested at hotel / department meetings and committees.
• Always complies with Fairmont standards and regulations to encourage safe and efficient hotel operations.
• Handle Guest concerns and react quickly, logging and notifying proper areas to service them.
• Actively participate in daily briefing, daily warm up and department meetings
• Ensures Room Attendants are informed daily about VIPs, extras – priority in their section.
• Ensures check-out rooms are returned in a timely manner.
• Verifies rooms with Privacy Please indicators and co-ordinate make up with Room Attendants
• Assists with and lead Room Attendant, Turndown Attendant, and House Attendant with daily duties.
• Train and coach colleagues on expected standards of service
• Conducts daily inspections of guestrooms and floors.
• Be knowledgeable on all current guest services and events in the hotel.
• Inspects show rooms, guestrooms, guest elevator foyers, storage and supply rooms, and Room Attendant's carts and closets to ensure the quality of work of the housekeeping team.   
• Notify Room Attendant/House Attendant of any deficiencies found and return to correct when applicable. Re-inspect corrected room.
• Physically check discrepant rooms to ascertain status. Confirm status of all rooms at end of day.
• Reports any damage, special cleaning, change of soft furnishings etc. to Executive Housekeeper or the Assistant Housekeeper during her absence, on any issues in all areas of the hotel.
• Confirm that all daily duties are completed to standard by: Room Attendants and House Attendant
• Must be able to perform all Room Attendant and House Attendant duties.
• Work with all Housekeeping staff to maintain and improve guest service scores.
• Ensures all guestrooms have proper furniture; fixtures and amenities and that all set standards for placement are being followed.
• Ensures all Lost and Found items are logged on the system in the HSK shared file and handed in by Security.
• Ensures any Health/Safety matters are reported and followed up.
• To conduct proper handover with each day Floor Supervisor to keep seamless information flow.
• To check any late check outs and non-checked rooms for update before 6pm
• Carry out any reasonable duties not detailed in the scope.

Qualifications

• Fluency in English (verbal & written) essential.
• High school qualification preferred.
• Minimum 1 year’s experience in a supervisory capacity in a hotel housekeeping environment
• Proven training skills.
• Experience with Hotel Property Management System, Opera desirable.
• Must be proactive with a meticulous eye for detail.
• Strong organizational, supervisory and communication skills.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and Guest.
• Must be able to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work well with limited supervision.