Current Job Openings at Fancourt

• The ideal candidate will manage the Outside Golf Operation whilst providing an excellent golfing experience for members and guests. A minimum of Grade 12 with 3 years’ experience in golf operations; a working knowledge of MS Office, working experience on bookings & point-of-sales systems are essential, as well as a valid driver’s license. 
• A Club Management or PGA diploma is critical to being able to deliver in this role, and a working knowledge of SAP will be advantageous.
• The ideal candidate must be an excellent communicator, have good people skills, must be able to provide guests/ members with excellent service and must be reliable, honest and organised.

Duties include, but are not limited to: 

• Manage all staff in the Outside operations (monitor leave, time & attendance, discipline, training etc.). The ideal candidate would have experience of performing all the roles required in a Golf Operations team;
• Coordinate and execute member events and tournaments (must have the ability to run a members event on his/her own);
• Ensure smooth communication within the golf operation departments;
• Control all handicaps for Fancourt affiliates and address all issues relating to handicaps (it will be beneficial if the candidate plays and understand the game for golf);
• Conduct a bi-annual Asset Audits; conduct monthly OE counts and submit reports to the Golf Director;
• Monitor the Golf Operations expenses; ensure golf rounds are captured correctly and report monthly to the Golf Director.

 Adverse working conditions:

• Must be prepared to work weekends & Public holidays;
• Must be able to work long and late hours on request;
• Must be prepared to work shifts.

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• The ideal candidate will have good interpersonal skills, have a friendly attitude towards people, can comfortably and engagingly communicate with colleagues, superiors and guests, and relish the opportunity to wow his clients.
• The position requires that the candidate have a minimum qualification of Grade 12 (or equivalent NQF 4 certificate) and 6 months formal chef’s training, coupled with at least 5 years’ experience as a Senior Chef De Partie in a 4*/5* environment. Your experience in Italian dining, knowledge of food ordering and costing and computer literacy on MS Office is essential. A Chefs Diploma, HACCP and working knowledge on SAP will be an advantage. 
• You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time.

Duties include, but are not limited to: 

• Food delivery – top quality food to guests; interact with guests when required; ensure outlet receive food as per requirements & plan, assist in menu planning
• Food costs – monitor & maintain expenses within budget; portion sizes
• Management of staff – performance management, training, motivation, discipline, optimal staff compliment (rosters & recruitment)
• Stock control – par stock maintained; daily ordering; food and equipment counts
• Cross functional integration – interdepartmental communication to anticipate & ensure guest satisfaction e.g. attend function sheet meetings

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• The ideal candidates will be a good communicator, friendly and guest centric. A minimum Grade 12 or equivalent, with 5 years working experience as a waiter in a 4* or 5* environment and computer literacy on MS Office and Micros are required.   
• Your Hospitality qualification and working knowledge of SAP and Guest Connect will be an added advantage. You must be able to work in a fast paced environment and have a passion for working with people.

Duties include, but are not limited to: 

• Maximising customer satisfaction at all times;
• Increasing sales and revenue;
• Supervise and manage all casual & permanent staff activities within the restaurant;
• Opening and closing of Restaurant and store rooms;
• Assist with stocktaking of operating equipment and Food and Beverage items;
• Ensure charges and billing according to function sheet.

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• The ideal candidate will be creative, have a keen eye for detail, be able to work in a fast paced, highly pressurised environment, be able to lift, carry and handle large utensils and food produce and be able to work long and flexible hours from time to time.
• The position also requires that the candidate has a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 1 years’ experience as a pastry chef with bakery focus in a quality production kitchen. Experience within a 4*/5* environment will be advantageous. 

Duties include, but are not limited to: 

• Food preparation – as per specific area, according to specified menus, standards and in line with costing and portions;
• Care of operating equipment – cleaning, repair, storage;
• Adherence to all health & safety requirements including utmost cleanliness, recycling, pest control & general waste management.

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• We are looking for someone with drive and passion for the industry, with the ability to keep up with the high pace, and a sincere commitment to exceed expectations. The ideal candidate will have good interpersonal skills, have a friendly attitude towards people, can comfortably and engagingly communicate with colleagues, superiors and guests, and relish the opportunity to wow his clients. 
• The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 3 years as a Demi Chef in a 4*/5* environment . Computer literacy on MS Office, SAP, will be an advantage. 
• You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time.

Duties include, but are not limited to: 

• Food preparation & presentation to 5 star standards, also noting guest preference / dietary requirements
• Contributing ideas and assist in the roll-out of potential additional revenue streams / business opportunities
• Assist Sous Chef (e.g. menu writing, trend research, etc.)
• Par stock, costing, rotation & stock take
• Supervision, motivation, training & performance management of staff
• Ensure Operating equipment (OE) is well maintained
• Adherence to all health & safety requirements, including utmost cleanliness, recycling, pest control & general waste management

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• We are now accepting applications for a Barman – a person with drive and passion for the industry and who are friendly and guest centric with good communication and numerical skills.
• We need people with a minimum of Grade 12 or equivalent, 2 years’ experience as a Barhand in a 4* or 5* establishment and with a sound knowledge of cocktails and liquors. Bar skills training and a working knowledge of a point-of-sales system will be an added advantage.

Duties include, but are not limited to: 

• Making and serving drinks, especially cocktails;
• Daily stock take and effective stock rotation;
• Maintain cleanliness of bar area, including garbage separation;
• Accurate billing and cash-up.