Active Jobs at Marriott International

POSITION SUMMARY

• Process all reservation requests, changes, and cancellations received by phone, fax, or mail. Identify guest reservation needs and determine appropriate room type.
• Verify availability of room type and rate. Explain guarantee, special rate, and cancellation policies to callers.
• Accommodate and document special requests.
• Answer questions about property facilities/services and room accommodations. Follow sales techniques to maximize revenue.
• Input and access data in reservation system. Indicate special room reservation types (e.g., complimentary rooms, employee discounts, travel agent inspection rates, and wholesale reservations) by inputting the correct code and rate into the reservation system. Follow proper escalation procedures when addressing guest concerns.
• Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation.
• Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Comply with quality assurance expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS

• Education: High school diploma or G.E.D. equivalent.
• Related Work Experience: No related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None

go to method of application »

POSITION SUMMARY

• Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes. Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures. Record, store, access, and/or analyze computerized financial information.
• Transmit information or documents using a computer.
• Maintain accurate electronic spreadsheets for financial and accounting data.
• Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers.
• Prepare, maintain, and distribute statistical, financial, accounting, auditing, or payroll reports and tables.
• Complete period-end closing procedures and reports as specified. Prepare, review, reconcile, and issue bills, invoices, and account statements according to company procedures.
• Post requisitions and document selection activities.
• Ensure accurate maintenance of all employee records and files.
• Maintain confidentiality and security of employee and property records, files, and information. Regularly coordinate employee celebrations.
• Follow all company policies and procedures; ensure uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers.
• Address service needs in a professional, positive, and timely manner.
• Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones and emails using appropriate etiquette.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Perform other reasonable job duties as requested.

PREFERRED QUALIFICATIONS

• Education: High school diploma or G.E.D. equivalent.
• Related Work Experience: At least 1 year of related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation.
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation.
• Speak with others using clear and professional language; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

POSITION SUMMARY

• Our jobs aren’t just about giving guests a smooth check-in and check-out. Instead, we want to build an experience that is memorable and unique. Our Guest Experience Experts take the initiative to deliver a wide range of services that guide guests through their entire stay. They are empowered to move about their space and do what needs to be done. Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Experience Expert makes transactions feel like part of the experience.
• No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, maintaining confidentiality, protecting company assets, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Doing all these things well (and other reasonable job duties as requested) is critical for Guest Experience Experts – to get it right for our guests and our business each and every time.

CRITICAL TASKS

Guest Relations

• Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process to resolve issues, delight, and build trust.
• Address guests' service needs in a professional, positive, and timely manner.
• Anticipate guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.
• Assist other employees to ensure proper coverage and prompt guest service.
• Engage guests in conversation regarding their stay, property services, and area attractions/offerings, including social media where appropriate.
• Thank guests with genuine appreciation and provide a fond farewell.
• Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
• Stay up-to-date on the local area so that you are prepared to provide specific recommendations for guests.
• Communicate recommendations in a way that builds excitement and interest among guests and associates.
• Perform other reasonable duties as requested.

Guest Services

• Arrange transportation (e.g., taxi cab, shuttle bus) for guests/residents/visitors, and record advance transportation request as needed.
• Contact appropriate individual or department (e.g., Guest Arrival, Front Desk, Housekeeping, Engineering, Security/Loss Prevention) as necessary to resolve guest call, request, or problem.
• Follow up with guests to ensure their requests or problems have been met to their satisfaction.
• Manage access to technological devices within public spaces (e.g., television, remote control, computer, Internet, games, etc.) and provide basic troubleshooting assistance or refer to appropriate individual or department (e.g., Engineering, Security/Loss Prevention) as necessary.

VIP/Concierge Services

• Gather, summarize, and utilize information about the property and the surrounding area amenities, including special events and activities.
• Respond to guest requests for special arrangements or services (e.g., transportation, religious services, babysitting, dry cleaning, entertainment/sporting events, shopping) by making arrangements or identifying appropriate providers.

Check-in/Check-out

• Keep track of changes in room status (e.g., early check-out, late check-out, room transfer, unexpected stay over) for Housekeeping.
• Organize and coordinate check-in/pre-registration procedures for arriving groups.
• Process all check-outs including express check-outs, resolving any late and disputed charges, settling account, retrieving room key, and requesting comments on guest's stay.
• Process all guest check-ins by confirming reservations in computer system (e.g., Fidelio, PMS, FOSSE, OPERA), verifying guest identity, requesting form of payment, assigning room, and issuing room key in accordance with property policies and procedures.
• Secure valid form of payment (e.g., credit card, cash) prior to issuing room key.
• Sell a room/accommodation to guests without reservations based on availability.
• Verify and adjust billing for guests.

Cash Handling

• Process all payment types such as room charges, cash, checks, debit, or credit.
• Process adjustment vouchers, paid-outs, correction vouchers, and miscellaneous charges.
• Count bank at end of shift and secure bank.
• Balance and drop receipts according to Accounting specifications.
• Obtain manual authorizations and follow all Accounting procedures when computer system is down.
• Count bank at the beginning of shift to ensure that amounts are correct and that there is adequate change.
• Follow the requirements and tasks as defined in EMEA Front Desk Cashiering SOP.
• Comply with the requirements of the Marriott Cashiering Responsibilities/Petty Cash Fund and Cashier Overage/Shortage SOPs.

Reports/Recordkeeping

• Run daily reports (number of arrivals, departures), identify any special requests, and check reports for accuracy.
• Run credit card authorization report and check for discrepancies.
• Review shift logs/daily memo books and document pertinent information in logbooks in the absence of a departmental Supervisor.
• Print contingency lists to have a record of all guests in case of emergency.

Communications

• Provides assistance to coworkers, ensuring they understand their tasks.
• Speak to guests and co-workers using clear, appropriate and professional language.
• Instruct guests on how to access the internet (e.g., dial-up, broadband, wireless).
• Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.

Working with Others 

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Handle sensitive issues with guests with tact, respect, diplomacy, and confidentiality.

Policies and Procedures

• Ensure uniform, nametags, and personal appearance are clean, hygienic and professional.
• Follow company and department policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Safety and Security

• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
• Maintain awareness of undesirable persons on property premises.
• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.

Education

• Grade 12 or Equivalent
• Qualification in Customer Service; Communication; and Tourism – Advantageous

Related Work Experience

• At least 1 year experience in an administrative or reception role.
• Hospitality background – advantageous
• Excellent of command of the English language – a must have.
• Experience operating a multi-line telephone system. Experience on the Provcare System will be highly advantageous.
• Excellent telephone etiquette and communication skills.
• Proven record of working on Microsoft tools.
• Understanding of any foreign language - advantageous

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• Supervises daily Food and Beverage (F&B) shift operation and monitors compliance with all F&B policies, standards, and procedures.
• Manages day-to-day operations verifying that the quality, standards and meeting the expectations of the customers daily. Maintains the operating budget and verifies that standards and legal obligations are followed. Develops specific goals and plans to prioritize, organize, and accomplish work.

CORE ACTIVITIES

• Communicates areas that need attention to staff and follows up to verify understanding.
• Assists in the ordering of Food and Beverage (F&B) supplies
• Supervises daily F&B shift operation and monitors compliance with all F&B policies and procedure
• Operates all department equipment as necessary and reports malfunction.
• Monitors and maintains the productivity level of employees.
• Maintains the operating budget, and verifies that standards and legal obligations are followed
• Responds in a timely manner to customer service department request.
• Takes proactive approaches when dealing with guest concerns.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Communicates areas that need attention to staff and follows up to verify understanding
• High school diploma 
• 5 years’ experience in the food and beverage, culinary, or related professional area.
• Food Service Management, Hotel and Restaurant Management, Hospitality

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

POSITION SUMMARY

• The Cafe Lead will be responsible to oversee the daily operations and maintain the quality and service standards of the Westin Cafe (Associate Cafeteria).  

Required Experience and Qualifications

• Matric certificate
• Relevant tertiary qualification in hospitality with experience in the catering sector
• Minimum of 3 years Culinary and/or catering experience;
• Ability to work shifts including weekends and public holidays
• Good supervisory, planning and delegation skills;
• Good knowledge of food safety & hygiene practices; Occupational Health and Safety and HACCP
• Good knowledge of stock and cost control;
• Good knowledge of menu planning;
• Strong interpersonal skills
• Ability to assist with daily cooking requirements

Key Duties & Responsibilities:

• Supervise and coordinate daily duties of the Westin Cafe attendants 
• Menu planning and costing
• Manage the purchasing, storage and issuing of Cafe supplies;
• Ensure adequate stock control - Supervise provision of all crockery, cutlery, cleaning chemicals, kitchenware, etc.;
• Supervise the activities of associates in the Cafe - promoting a clean and respectful environment
• Ensure the Westin Cafe, kitchen and storage facilities are kept clean;
• Attend to associate feedback concerning food and service.
• Cooking and preparation of meals;
• Ensure proper portion, arrangement, and food garnish to be served. 
• Monitor the quantity of food that is prepared. 
• Assist cafe attendants with various tasks. 
• Maintain kitchen logs for food safety program and food products. 
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching associates.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. 
• Ensure uniform and personal appearance are clean and professional. 
• maintain confidentiality of proprietary information; protect company assets. 

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

POSITION SUMMARY

• Reporting directly to the Sous Chef the successful incumbent will be responsible for the preparation and service of all Kitchen related items and dishes. Carry out ordering and stock rotation.  Maintain the quality and excellent standards of the Westin Cape Town within a pressurized environment

Required Experience & Qualifications

• A recognised qualification plus three years’ experience within a similar operation and level of responsibilities
• 5 star hotel experience in a similar position highly recommended
• Ability to work with limited supervision
• Team orientation
• Quality driven and ambitious individual 
• Must be flexible with regards to working hours

Key Responsibilities

• Complete all daily duties as set out in departmental duties and requirements
• Training of junior staff
• Control food cost and wastage
• Ensure kitchen hygiene and safety is adhered to
• Effective communication and handovers
• Attention to detail pertaining to food quality, presentation, preparation and portion control
• Managing and maintaining high standard of  kitchen hygiene, food storage and work practices
• Daily planning and forecasting planning to meet deadlines with regards to functions, service and operations
• Display competent cooking skills and basic culinary knowledge
• Good knowledge on operational controls – food cost and wastage, stock rotation, SOP’s
• Hands on management of food quality, presentation, preparation and consistency standard

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.
• Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
• Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.
• Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
• Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

• Provides direction for all day-to-day operations.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Demonstrate new cooking techniques and equipment to staff.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Encourages and builds mutual trust, respect, and cooperation among team Provides direction for menu development.
• members.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and create decorative food displays.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Education and Experience

• 4 years’ experience in the culinary, food and beverage, or related professional area.

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply

go to method of application »

JOB SUMMARY

• During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that form part of, or contribute to, a hotel kitchen operation. 
• This is to gain practical insight into hotel operations and to decide whether to apply for the 3-year long program.
• Orientation Trainees are required to follow all company policies and procedures; ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards.
• Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 5kg without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested.

CANDIDATE PROFILE 

EDUCATION AND EXPERIENCE

• Must be a South African citizen by birth
• Must be between the ages of 18 and 22; and not turn older than 22 in the year being applied for
• Matric (Grade 12) certificate or equivalent accredited NQF or NCV Level 4 qualification
• Must have passed all 7 Matric (Grade 12) subjects; preferably each subject must be achieved at 50% and higher
• Candidates that do not meet the required Matric results will be reviewed on a case by case basis
• Only applicants that do not have any post Matric / NQF 4 / NCV 4 qualifications will be considered

DOCUMENTATION TO BE UPLOADED AS PART OF THE APPLICATION

• Matric Certificate and/or Statement or Results (if currently in Matric, please submit your September report card)
• Curriculum Vitae
• Cover letter outlining the reasons for wanting to apply