Current Jobs at Fancourt

• A minimum of Grade 12 or equivalent, 1 year’s relevant experience in a 4* or 5* establishment, a valid driver’s license and knowledge of the resort and surrounding areas are required. 
• The ideal candidate will have excellent communication skills, be guest orientated, well presented and friendly.

Duties include, but are not limited to: 

• Escort guests to the Reception area;
• Luggage handling for arrivals and departures;
• Escort guests to and assist with becoming familiar with the room (rooming);
• Be familiar with and promote services and amenities of the Resort;
• Shuttle guests on the premises;
• Transport guests between airport, Resort and other locations.

go to method of application »

• The successful applicant will have to ensure that the Fancourt cart fleet and GPS units are maintained and in satisfactory condition.
• The position also requires that the candidate has a minimum qualification of Grade 12 or equivalent, a valid drivers’ license, and 3 years’ experience in a Golf Maintenance workshop and/or basic mechanical knowledge obtained in a workshop. Experience in the repairing of golf carts will be advantageous.

Duties include, but are not limited to (areas and indicators listed are not exhaustive and may be changed / supplemented to accommodate business needs from time to time):   

• Provide input into the workshop budget and take full responsibility of the equipment and ordering of stock,
• Repair and maintain golf cart equipment and machinery,
• Make sure operations are carried out to the highest possible environmental and efficiency standards,
• Plan, allocate and evaluate work carried out by the Golf Cart Technician and Golf Cart Attendants,
• Assist the golf cart fleet maintenance team as needed,
• Perform other duties as assigned,
• Carrying out preventative maintenance and ensuring that all machinery and equipment is serviced regularly;
• Adherence to health and safety standards

go to method of application »

• You will also have to provide a unique 5* product offering in all Hotel outlets and Restaurants in line with changing guest dining trends through continuous product development whilst maintaining cost effective food production standards and operational efficiencies.
• The ideal candidate will have good interpersonal skills, can comfortably and engagingly communicate with colleagues, superiors and guests. The position requires that the candidate have a 3 year Chefs Diploma through an internationally recognised institution with at least 6 years’ experience in culinary of which 3 years as a Sous Chef in a 5* hotel or resort environment. 
• Being classically trained as well as computer literacy on MS Office are essential; working knowledge on SAP and financial management awareness will be an advantage.

Duties include, but are not limited to:  

• Keep abreast of trends in the culinary industry;
• Develop and analyse recipes to assign prices to menu items, based on food, labour cost, and overhead costs;
• Design special product offerings to maximize usage of stock and to make use of slow moving stock;
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments to ensure efficient operation;
• Monitoring and controlling resources and assist in overseeing the spending of money;
• Providing guidance and direction to subordinates, including training, coaching, mentoring, setting  and monitoring performance standards and  discipline;
• Ensure that SHEQ & FCS requirements for each kitchen division are met.

go to method of application »

• 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 in a similar role and experience 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;
• Able to make artisan pizza on a daily basis, according to 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.