Active Jobs at Sun International

Job Purpose

• Responsible to be the frontline customer point of contact, providing exceptional service to guests on the slots floor, and assist with the servicing and cleaning of gaming machine components in accordance with company standards and gaming regulations.

Key Performance Areas

Maintained Gaming Machines

• Cleaning, servicing, replacing and testing of minor components of EGMS, Gaming Kiosks, Displays, card reader, keypads, IView screen, note acceptor, EGM bases, Gaming Table Equipment, Signage, cashiering equipment, marketing and promotional equipment (Refer to the work Deliverable task register)
• Record all job cards 
• Move and place EGMs
• Clean-up move location
• Ensures RGP information is displayed

Slots Floor Transactions

• Verifies jackpot payouts
• Completes and validates documentation
• Identifies, reports, and resolves faults/tilts on machines
• Identifies and resolves transactional errors
• Logs faults with technical departments
• Reports defects to general appearance and functioning of gaming floor
• Escalates issues with relevant parties: Technical, Surveillance, Security, Management
• Resolves minor disputes and escalates issues as required

Gaming Technical Standards

• Clean-up move location
• Keep workshop tidy and safe
• Clean, store and secure equipment

Customer Engagement:

• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them on arrival and departure, and ensuring respect at all times
• Interact with guests and provide professional service standards and relevant solutions
• Identifies customers and understand their preferences
• Educate customers on business unit facilities, products and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary 

Job Requirements

Education

• Grade 12 academic (with at least a C symbol in HG Natural Science and HG Mathematics) or
• Grade 12 technical (with at least a C symbol in HG Mathematics and HG Electronics/Electrical or
• N3 - Electric/ Electronic

Experience

• N/A 

Accreditation/ Registration/ Licenses

• Meet the requirements for a gaming license

Work conditions and special requirements

• Ability to work shifts that meet operational requirements
• Physically able to work and stand for long periods of time
• Physically able to move machines and handle and work with tools applicable to the job
• This role is required to work in a smoking environment 

Skills and Knowledge

Skills & Competencies:

Core & Personal Behavioural Competencies

• Analysing
• Applying technical expertise and technology
• Relating (connecting; valuing diversity and interacting)
• Maintaining focus
• Collecting Information (listening; asking questions)
• Dealing with Customers
• Following Instructions
• Emotional maturity
• Preferred Personality Traits
• Confident team player who is Presentable, Positive, Service oriented, Energetic, Passionate, Friendly, and able to create an entertaining environment for guests

Technical/Proficiency competencies:

• Gaming Component Knowledge
• Gaming Component Servicing & repairs
• System auditing& investigations
• English verbal communication skills
• Proficient computer skills
• Numerical skills (calculations of large numbers)
• Slots Products - Machine card transactions, Smart card adjustments, pay-outs
• Loyalty Programme product knowledge
• Use Slots equipment – Machine types, manufacturer, denomination, payable, functionality, diagnostic functions.
• Compliance procedures and regulations
• Basic responsible gambling principles

go to method of application »

Job Purpose

Responsible for the management of the kitchen operations and team within an area of the business unit with specific regard to:

• maximising revenue potential in specific outlets
• improving of standards of operation (including health, hygiene, safety and environmental standards)
• provide recommendations for innovative culinary products; enhancements and production
• control of kitchen operating equipment and stock
• control of kitchen spend and wastage
• team management
• implementation of culinary operational efforts to achieve the unit’s strategies and objectives 

Key Performance Areas

• In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the culinary strategy  
• Facilitate the communication and implementation of culinary deliverables for the outlet  
• Provide clear delegation of authority and accountability for deliverables  
• Manage and allocate people and operational resources  
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit  
• Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property  
• Put in place staff scheduling and duty allocations to ensure coverage  
• Handle shift briefings / handovers / shift reports   
• Manage the preparation of mise-en-place  
• Complete opening and closing checklists  
• Interact and be present on the floor during service to ensure food quality and presentation in line with standards
• Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues  experienced during service etc.  
• Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet  
• Report and resolve any issues experienced  
• Monitor the cleanliness and hygiene of the kitchen before, during  and after service   
• Completes shift reports  
• Produce a 10-day / 20-day and monthly food cost report  
• Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc)  
• Audit food safety standards to ensure outlet compliance with relevant legislation regulations
• Conduct maintenance and hygiene inspections in all areas of the kitchen 
• Monitor health, safety, hygiene and environmental elements in the outlet  
• Manage the control and storage of stock and operating equipment as per SOP for the outle  
• Investigate variances / discrepancies and take necessary action to correct  
• Monitor Culinary standards and processes  
• Control waste for the outlet  
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these  
• Collaborate with the Executive Chef to complete the planning for the Budget and forecasts for the outlet  
• Motivate and manage Capex requirements for the outlet Authorize spend in line with budget  
• Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.  
• Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet  
• Report on staffing and productivities  
• Monitor departmental leave liability  
• Check all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff  
• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures  
• Manage productivities and payroll costs for the outlet  
• Identification of employee training needs  
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet  
• Manage employee relations within the department  
• Staff communication and motivation  
• Performance contracting, reviews and development  
• Provides resources and removes obstacles to performance  
• Recruit and resource for talent for positions within the department  
• Onboarding of new staff members
• Liaise with F&B on food and beverage offering, menus and services in the various outlets  
• Inform and update staff on objectives, shift information, VIP information, changes in regulations and the business requirements  
• Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA 

Job Requirements

Education

• 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
• Membership with South African Chef’s Association and other relevant culinary accreditation 

Experience

• 5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years experience must have been as a chef de partie
• Demonstrated ability to make use of intermediate computer skills 

Skills and Knowledge

• Decision-making – use of initiative
• Learning – training; coaching; staying abreast of industry developments
• Implementing and co-ordinating – organising people; non-people resources
• Numeracy and calculation skills
• Analysing and diagnosing – numerical information; trends in data
• Problem-solving
• Making fine judgements through the senses viz colour, taste, texture
• Knowledge
• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards
• Skills
• PC skills
• Coaching
• Cooking methodologies

go to method of application »

Job Purpose

• The Guest Relations Manager is responsible for the monitoring, team management and delivery of a welcoming customer experience at the Front Desk / Concierge, Porte Cochere and across the hotel operation ensuring that internal (SOP) and external (grading) standards and procedures are continuously achieved, client disputes / queries are resolved and that the customer experience provided within the designated areas / departments are professionally executed in line with Sun standards and legislative requirements. 

Key Performance Areas

Delivered Guest Relations Plan        

• Develop guest relations objectives and deliverables in line with business unit strategy
• Facilitate the communication and implementation of customer experience deliverables for the hotel
• Conduct risk analyses i.t.o impact on short term profit margins
• Provide clear delegation of authority and accountability for deliverables
• Collaborate with the rooms management to complete a competitor analysis and benchmarking of customer services and product offerings in property catchment areas including pricing comparisons
• Provide input and motivate new product and service enhancements
• Manage and allocate people and operational resources 
• Communicate plans relative to promotions to relevant staff and stakeholders within the unit
• Develop and facilitate personalised plans for unique customer requirements in the cases of VIP guests, including butler services, etc.
• Act as the point of contact for event organisers and facilitate the co-ordination and management of site inspections, educationals and special events
• Manage the online reputation for the business unit – monitoring platforms such as  TripAdivor; Booking.com, and ensuring that guest feedback (good or bad) is recognized and responded to
• Review and manage customer feedback received via various channels e.g. Inquba respond to good or bad customer feedback

Shift Management

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
• Provides feedback and reports back to management on challenges being experienced on the floors
• Manage the control of stock and operating equipment as per SOP
• Completes shift reports
• Facilitate the preparation of welcome letters/cards; VIP amenities and any special requests for guests visiting the property (e.g. special flowers/cake)
• Meet and greet and ensure VIP customers; return customers; guests in high-paying room categories (e.g. Presidential suites); special Occasion customers enjoy exceptional experiences

Guest Relations Standards & Governance

• Monitor Guest Relations standards and processes
• Align practices with new legislative compliance, including regulations around health, hygiene, safety and the environment
• Implement sufficient control measures against standards (including systems and processes) & checks within each outlet to mitigate any risk to the business.
• Conduct quality assurance around customer experiences, including courtesy calls
• Conduct weekly walkabouts of all front of house and back of house areas to monitor housekeeping and aesthetic appearance of all guest areas, including conducting room checks
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these 

People Management 

• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Monitor adherence to SOPs including conducting of quality assurance calls
• Manage employee relations and disciplinary processes (when necessary) within the department
• Facilitate staff communication and motivation
• Perform and document performance contracting, reviews and development discussions
• Provides resources and removes obstacles  to performance
• Recruit and resource for talent for positions within the department
• Onboard new staff members in the department

Budget management 

Develop and manage the guest relations budget for the hotel including:

•  Budget
• Capex
• Cost management
• Financial reporting for the function including reporting on campaigns and guest relations initiatives

Customer Experience Management

• Ensures that guests are treated with courtesy and respect at all times
• Interact with guests and provide professional service standards and solutions
• Handle any escalated complaints, disputes and suggestions as required
• Engage with customers and provide a customer experience within the hotel / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, opening times of restaurants; activities;
• Compile plans and flag VIP guests to ensure their experience during their stay is exceptional; including the smooth movement of VIP’s to and from activities or restaurants; providing different options and activities, including external offerings, personalising their experience
• Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
• Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property
• Follow up on Customer feedback whilst the customer is still on site to ensure that any negative customer experiences are turned around to a positive experience 

Job Requirements

Education 

• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level 

Experience

• Minimum of 7 years’ experience with 3 years in a management position in the hospitality industry 
• Previous experience in duty management is an advantage 

Skills and Knowledge

• Corporate & industry knowledge
• Quality Assurance
• Product knowledge & standards – rooms, facilities, promotions, etc.
• Advanced written and verbal communication skills
• Proficiency in MS Office Suite, Opera 
• Business Acumen
• Financial Acumen
• Report writing
• Contract management
• Knowledge and application of legislation relating to Safety, Health and the environment
• Team Planning
• Knowledge of an additional International language is an advantage