Current Jobs at Sun International

Job Purpose

• Responsible to co-ordinate, control and record the inventory and stock control processes, to ensure the correct governance over operational stock and operating costs, in line with Company policies and procedures and legislative requirements. 

Key Performance Areas

• Key outputs
• Stock Audits
• Audit stock and inventory control in all revenue centers with emphasis on stock shortages; the accuracy of handover stock takes between shifts and adherence to stock rotation principles (such as FIFO)
• Monitor stock movements and create a system’s audit trail and accumulation of data for the production of daily reports and audit requisitions.
• Capture all interdepartmental transfers (from revenue center to another).
• Audit accurate recording of current stock levels, IFS vs physical stock on hand.
• Audit inventory record keeping making sure that it correlates 100% with source information.
• Do daily spot checks on stock items and investigate any discrepancies to system figures.
• Participate in all mandatory stock takes according to procedure and investigate variances with explanations to the operations controller (at 10, 20 and 30 days).
• Capture stock sheets and distribute variance reports to the department heads for resolution.
• Evaluate the count results in conjunction with the verification checklists.
• Identify and escalate any non-adherence to internal controls or stock deviations, identifying possible reasons when results differ from anticipated results.
• Compile the cost controller’s report detailing the inventory environment before, during and after all stock takes; as well as audit results and recommendations.
• Maintain schedules, and co-ordinate and keep records of all stock-takes.
• Communicate and monitor the implementation of stock control procedures and processes to be followed by operations; including the safeguarding of stock against damage and loss.

Job Requirements

Education

• 2-Year Diploma in cost management. 

Experience

• 1 years’ experience in a similar position in cost control or operations control.
• Experience / exposure to the hospitality industry would be an advantage. 

Skills and Knowledge

• Problem-solving
• Planning
• Developing relationships
• Attention to detail
• Working with information (agreements, laws, regulations, statistics)
• Reviewing / evaluating information and data

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• Sun International is looking for a MIC Controller to join our Marketing team. The successful candidate will be responsible for engaging with customers across business operations at various events and marketing promotions, facilitating the smooth running of the events and ensuring the outcome the organisers planned is achieved and will play a key role in Time Square.

Job Description

• Engage with organisers and stakeholders prior to the event to understand detailed requirements and what they are looking to achieve with the event
• Host a variety of gaming, entertainment and other promotional activities and events as per entertainment plan and schedule
• Engage with guests in public areas to raise awareness and keep them informed and updated of entertainment activities and schedules, and obtain informal feedback on their expectations
• Communicate publicly with guests to promote activities at different venues across the complex.
• Manage and respond to customers' requests and queries in a prompt and professional manner
• Engage with customers and provide a customer experience that will support brand loyalty ensuring Sun International as the entertainment brand of choice
• Utilise customer recognition triggers to enhance customer experiences for customers
• Maintain relationships with departments for assistance with sponsorships/prizes or potential requirements
• Communicate with events co-ordinators with regards to entertainment equipment requirements
• Manage resources and equipment for implementation of entertainment as required, conducting checks at least 1 hour before event starting time
• Facilitate the hosting of activities with energy, charm and enthusiasm
• Participate in post-mortem feedback from operations and other stakeholders to enhance future entertainment
• Make recommendations for future activities and requirements
• Communicate with management with regards guest experiences and feedback
• Be prepared to deal with crisis and emergency procedures should the need arise

Behavioral

• Problem Solving
• Collecting Information (listening, asking questions)
• Team co-operation
• Dealing with customers
• Emotional resilience
• Building & Developing relationships

Technical

• Public speaking / MC Skills 
• Sales Skills
• Networking Skills
• Negotiating Skills
• Technical set-up
• Advanced articulation in English

Job Requirements

Qualifications

• Grade 12

Experience

• 2-3 Years’ experience in the entertainment industry
• Track record in public speaking

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Main Purpose of the Job

• Responsible for the effective day-to-day shift management of Food & Beverage operations (including restaurants, beverage operations and/or food and beverage service in the casino operations), with specific regard to achieving profitability for specific outlets; maintaining products and standards of operation; maximising customer satisfaction; delivery of the F&B business objectives, and developing a cross-functional talent pipeline within food & beverage

Job Requirements

Minimum requirements (Education and Experience)

• 3 year Hotel School Diploma or equivalent National Qualification at a Diploma level 
• 5-6 years in the Food and Beverage industry of which at least 2 years experience in a Supervisory role within the Food and Beverage environment
• Food and Beverage experience in a Casino environment would be an advantage
• Work conditions and special requirements 
• Ability to work shifts that meet operational requirements 
• Mobility and ability to move around as per job requirements (including with the use of aids)
• Physically be able to move operating equipment 
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Duties and responsibilities include

Delivered F&B Plan implemention:

• Understand the Unit F&B strategy and align the development of objectives for the various outlets
• Provide input into the development of strategic objectives for the Unit’s F&B deliverables
• Manage the communication and achievement of F&B deliverables and milestones
• Conduct F&B product analyses and benchmark with leading F&B trends
• Conduct risk analyses i.t.o impact on short term profit margins vs. long term sustainability
• Communicate with all relevant Stakeholders internally at unit level 
• Manage and allocate people and operational resources  
• Facilitate marketing plans relative to food and beverage promotions in the outlets align implementation with EE, SD and procurement transformation processes so as to contribute towards BBBEE targets being achieved for the property

Shift Management:

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports 
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet 
• Report and resolve any issues experienced
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift

Product Enhancement:

• Collaborate with the F&B Manager to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisons
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps 
• Provide product rationalisation on a regular basis or as required
• Motivate new product enhancements 
• Compile action plans for  the implementation of approved projects 
• Measure ROI and performance on a regular basis

Standards & Governance:

• Monitor F&B standards and processes 
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures. 
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
• Encourage a waste management culture and ensure all staff are trained.
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these 

People Management and Development:

• Lead and motivate F&B employees and promote positive working relationships, direction and support 
• Lead and facilitate departmental communication ensuring employee and management interaction
• Measure and monitor employee engagement
• Identify and monitor training, coaching and development requirements in line with strategic plans, e.g. skills shortages, succession plans, talent management
• Develop staff competence levels to meet operational requirements (right fit for the job) 
• Participate in the sourcing and selection of talent as per EE plan to build the future food and beverage talent pipeline
• Performance Manage and coach outlet managers to ensure KPA’s are achieved
• Manage employee relations within the F&B function (monthly meetings with Union - formalised, minuted, issues addressed). 

Budget Management:

• Participate in the preparation of budget forecasts & controls 
• Consolidate Capex requirements for specific outlets
• Guide and consolidate the completion of Cost of Sales reports including
• Theoretical COS per outlet for food & beverage respectively.
• Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated. 
• Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
• Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
• Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS

Customer Relationship Management:

• Provide input into the development of a CVP in line with the unit strategy and guest feedback 
• Deal with any escalations / complaints
• Frequent Interaction with guests (especially VIP’s) 
• Support VIP services in various initiatives i.e. functions, events
• Communicates customer standards to department for implementation 
• Monitors customer standards and addresses gaps
• Be present and provide management support in F&B outlets and operation 
• Stakeholder relationship management:
• Maintains regular communication with all relevant stakeholders with regards progress, issues, changes, etc. 
• Provides feedback on operations to F&B Management / General Manager on initiatives, performance, concerns, etc.
• Manages non-conformance issues 
• Staff are informed of relevant information to contribute to operational effectiveness
• Department’s objectives, standards and operating procedures are communicated to internal and external service providers as per SLA

Reports:

• Consolidate monthly Financial results and trends for specific outlets in preparation of the financial report including:
• Salary forecast vs actuals – salary monthly forecast to be based on rosters. Track and monitor salary cost in relation to revenue achieved daily and make adjustments throughout the month to bring salary cost in line as a percentage of revenue.
• Absenteeism – actively manage and report on absenteeism in line with company policy, rules, and regulations 
• Productivity – Covers per hour/drinks per hour needs to be monitored daily to ensure staff are operating at the required level to achieve and exceed budgeted revenues with remedial action taken when not tracking on target.
• Sales targets – report on variation to set sales targets in line with staff productivities and revenues. Report on remedial action taken when targets not met.

Technical competencies

• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Speciality Beverage Knowledge – Wine, Barrister
• Team Planning
• Operational Management
• Product Development
• Stock Control
• Intermediate Computer Skills
• Micros / Opera is preferred

Core behavioural competencies

• Problem solving
• Implementing and co-ordinating resources
• Assessing and evaluating information
• Planning
• Decision-making skills
• Developing relationships
• Analytical thinking
• Results orientation