Current Jobs at Sun International

Key Performance Areas

• Drive the execution of Group Food & Beverage strategy across all operations to ensure consistent delivery of commercial, operational and brand objectives
• Deliver agreed business targets including revenue growth, profitability and performance standards across all F&B outlets & kitchen operations
• Optimise revenue performance through effective management of pricing, menu engineering, product mix, outlet performance and commercial opportunities
• Identify, develop and implement innovative F&B and culinary concepts and growth opportunities aligned to market trends and guest expectations
• Monitor market dynamics, competitor activity and guest insights to sustain competitive positioning and inform decision-making
• Oversee end-to-end F&B and kitchen operations to ensure operational excellence, efficiency and consistency across all outlets – front and back of house
• Take full accountability for kitchen performance, including leadership of senior chefs and culinary teams, ensuring alignment to quality, cost, and operational standards
• Lead menu development, engineering and costing within the culinary and product framework ensuring profitability, consistency and alignment with brand positioning with continuous innovation and quality standards across all offerings
• Drive strict food cost management, including waste reduction, portion control, yield optimization and stock management
• Ensure the consistent application of Group standards, brand requirements and operational SOPs across all F&B environments
• Accountable for the overall financial performance of the F&B division, including P&L management, budgeting, forecasting and Capex oversight
• Drive financial discipline through effective cost management, efficiency optimisation, and performance tracking against key financial indicators
• Lead high performing, engaged F&B teams through effective leadership, capability development and succession planning
• Foster a culture of accountability, performance excellence and continuous improvement across all levels of the operation
• Ensure the consistent delivery of exceptional guest experiences across all F&B touchpoints, supported by effective service recovery processes
• Manage supplier partnerships to ensure quality, value, compliance and supply continuity across all operations
• Oversee banqueting, events and function F&B performance to ensure commercial success and operational excellence
• Ensure full compliance with food safety, hygiene, and HACCP standards, embedding best practices across all kitchen and service areas
• Ensure robust governance, compliance and risk management across all F&B operations, including health, safety, hygiene, and statutory requirements
• Maintain strong operational controls and reporting systems to enable accurate, timely and data-driven decision-making across the division 
• Ensure audit readiness and the effective implementation of corrective actions to address operational or financial gaps

Requirements

Education

• Diploma in Hospitality Management, Food & Beverage Management, Culinary Arts, Business Management, or a related field

Experience

• 8 years+’ Food & Beverage experience within the hospitality, hotel, resort, gaming, or multi-outlet restaurant environment
• Inclusive of 3 years' experience in a management role with accountability for multiple outlets
• Proven experience managing Food & Beverage budgets, forecasts, and profit and loss (P&L) accountability
• Demonstrated experience in menu development, product innovation, revenue growth initiatives, and cost control
• Experience leading large, multidisciplinary culinary and service teams
• Proven track record of driving operational efficiencies, service standards, and guest satisfaction
• Experience managing banqueting, conferencing, events, and function operations
• Experience with procurement, supplier management, stock control, and inventory systems

Skills and Knowledge

Behavioural: 

• Leadership and Team Development
• Accountability
• Results Orientation
• Business & Commercial Acumen
• Decision Making
• Planning and Organising
• Customer Focus
• Communication and Influencing
• Relationship Management
• Adaptability and Resilience

Technical:

• Food & Beverage Operations Management
• Culinary and Menu Development
• Financial Management and P&L Control
• Revenue Growth and Commercial Management
• Procurement and Supplier Management
• Inventory and Cost Control
• Performance Management and Talent Development
• Guest Experience Management
• Compliance, Risk and Audit Management
• Hospitality Systems and Reporting Tools

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Key Performance Areas

• Key outputs Shift Supervision
• 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 department
• Cash-ups at the end of the shift
• Complete 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
• Front Office Operations Monitor and verify room status information, ensuring this is accurate and communicated to relevant stakeholders
• Review arrival list for all arrivals and VIPs to check room allocations, amenities and special requests.
• Oversee and supervises guest arrivals and departures with the front office team
• Participate in checking-in and checking out guests as required and review the rooms system to ensure data hygiene and complete customer information
• Maintain master key control for the shift
• Review daily front office work and activity reports generated by night audit
• Supervises the management of debtors, group and individual guest invoicing and cash operations.
• Conduct cash-up procedures, verifying all bank deposits at the end of the shift
• Monitor all receptionists to ensure maximum guest satisfaction through personal recognition and prompt cordial attention from arrival through departure.
• Develop and track a comprehensive filing system with back-up documentation of, vouchering, schedules, forecasts, reports and tracking logs
• Co-ordinate internal audit procedures, ensuring that procedures (including the pricing policy) are duly applied.
• People Supervision, Supervise 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
• Supervise employee relations within the hotel
• Staff communication and motivation
• Performance contracting, reviews and development
• Assist in providing resources and removing obstacles to performance
• Onboarding of new staff members, Financial Control, Authorise spend in line with budget
• Report on any variances for the department
• Delivered Customer Experience
• 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
• Work Conditions and Special Requirements
• Ability to work shifts that meet operational requirements (including public holidays, night work and weekends)
• Physically able to stand for extended periods of time 

Requirements

Education

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

Experience

• Minimum of 3 years’ experience as a receptionist in a front office environment.
• Previous experience in a supervisory or duty management role in a similarly graded star hotel is an advantage. 

Skills and Knowledge

• Collecting Information
• Team Co-operation
• People Supervision
• Appraising & developing
• Problem-Solving
• Analytical skills
• Attention to detail
• Reviewing / evaluating information and data
• Emotional resilience
• Dealing with Customers (including dealing with conflict)
• Self-driven and presentable
• Valuing Diversity & Inclusiveness 

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Job Purpose

• Responsible to monitor the gaming floor and operation to ensure gaming and procedural compliance and protection of Company assets, staff and guests, in accordance with company standards and gaming regulations.

Requirements

Education

• Grade 12 or equivalent national qualification in gaming operations

Skills and Knowledge

• Problem Solving
• Collecting Information (listening; asking questions)
• Analytical skills
• Handling conflict
• Checking
• Attention to detail
• Following Instructions
• Emotional resilience
• Honesty & Integrity
• Ability to deal with highly confidential information

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Key Performance Areas

Prepared Work Area

• Prepare mise-en-place, place settings, and all other service requirements before the start of service.
• Set up and break down function venues according to event requirements and scheduled start times.
• Identify and report any issues relating to outlet appearance, equipment, or operational systems.
• Ensure the cleanliness and readiness of the assigned section or station.
• Comply with all health, safety, hygiene, and environmental regulations.
• Use and store operating equipment in accordance with specifications and safety standards.
• Participate in stock-taking activities as required.
• Resolve or report stock, equipment, or operational anomalies in line with company standards.

Service Execution

• Maintain up-to-date knowledge of food products, industry trends, and cooking methodologies relevant to menu offerings.
• Perform all duties in accordance with Food & Beverage Standard Operating Procedures.
• Take guest orders accurately and promptly.
• Capture guest orders correctly on the operating system.
• Explain menu items and make appropriate food and beverage recommendations.
• Liaise professionally with kitchen staff regarding guest requests and special dietary requirements.
• Serve and present food and beverages in accordance with service standards.
• Remain attentive and responsive to guest needs throughout service.
• Clear tables promptly after guests have completed their meals.
• Present guest bills and process payments where applicable.
• Complete cash-up procedures at the end of service where required.
• Maximise sales opportunities by upselling promotional items and menu enhancements.

Customer Engagement

• Provide every guest with a warm welcome and friendly farewell, ensuring a positive and respectful experience.
• Deliver professional, attentive, and solution-focused service at all times.
• Recognise returning guests and understand their preferences where possible.
• Inform guests about the property's facilities, products, rewards programme, and current promotions.
• Resolve guest complaints, requests, and suggestions efficiently, escalating matters when necessary.
• Build positive guest relationships that contribute to customer satisfaction and loyalty.

Requirements

Education

• Grade 12 preferred; alternatively, Grade 10 with relevant work experience.

Experience

• Minimum of 2 years' experience in a waiter or food and beverage service role.

Skills and Knowledge

General Requirements

• Ability to work shifts in line with operational requirements.
• Physically capable of moving and handling operating equipment.
• Flexible and willing to perform similar duties in alternative outlets when required by operational needs.

Behavioural Competencies

• Problem Solving
• Information Gathering and Active Listening
• Customer Service and Relationship Management
• Attention to Detail and Accuracy
• Following Instructions
• Teamwork and Cooperation

Technical Competencies

• Food and Beverage Product Knowledge
• Food Service Techniques
• Beverage Service
• Operating Equipment Use and Care
• Effective Communication Skills
• Upselling and Sales Techniques
• Basic Computer Literacy
• Cashiering and Payment Handling

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Job Purpose

• Responsible for the effective day-to-day management of the restaurant, including food and beverage operations, ensuring profitability, operational efficiency, and productivity. Accountable for maintaining high product and service standards, maximizing customer satisfaction, controlling stock and operating equipment, and leading, developing, and managing a competent and high-performing team to achieve business objectives.

Requirements

Education

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

Experience

• 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.

Skills and Knowledge

• Ability to work shifts that meet operational requirements.
• Physically able to move operating equipment.
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements.
• Business Plan Implementation
• Shift Management
• Restaurant Product Enhancement
• F&B Standards & Governance
• People Management
• Budget Management
• Customer Relationship Management

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Key Performance Areas

• Cleaning (F&B Areas)
• Ensure all food and beverage equipment is clean and in good working order;
• Check all chemical levels and inventory for cleaning
• Set up stations and ensure crockery and hollowware are stored correctly
• Record any breakage.
• Complete day-end dishwasher maintenance;
• Clean all soiled equipment items;
• Dispose of all broken items in the proper area;
• Remove trash and waste;
• Clean, sanitize and close workstations.
• Understand and conduct all tasks in line with F&B standard operating procedures
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
• Use and store operating equipment in line with specifications and safety regulations
• Resolve or report on any anomalies to the required standards
• Customer Engagement
• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times
• Interact with guests and provide professional service standards and relevant solutions
• Educate customers on business unit facilities, products and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary 

Requirements

Education

• Grade 12 

Experience

• Exposure to kitchen environment and facilities is an advantage
• Work conditions and special requirements
• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements 

Skills and Knowledge

• OE usage and storage
• Cleaning Techniques
• Chemical Knowledge
• Verbal Communication skills
• Basic Computer Skills
• Team Co-operation
• Dealing with customers - coping with rudeness, preparation of food
• Judgement through the senses viz aroma, taste, colour, texture
• Using culinary and kitchen equipment
• Following instructions
• Checking – availability of materials; working to specification
• Performing physical tasks – cleaning; tidying; cooking
• Handle materials, dangerous and heavy items

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Duties and responsibilities include:

• Reporting all incidents and significant events to the relevant Stakeholders.
• Prioritises reports according to the severity of the incident.
• Captures relevant data on the EOB.
• Compiles comprehensive reports where required.
• Reviews video footage and other documentation/ reports relating to incidents, queries, and variances.
• Investigate all variances reported to the Surveillance Department
• Reports findings of the reviews.
• All Gaming procedures are monitored against the relevant functions.
• Complete target reports / punter scans and escorts on all gaming areas as per unit specific schedule.
• System and interface checks, alarm conditions tested.
• Faulty equipment is reported, recorded and repaired by the relevant department.
• Issuing and checking playing cards, where required and other gaming related equipment as per SOP.
• Identify, monitor, and actions significant events actioned as per SOP: punter scanning, table activity, jackpot verification etc.
• Monitor all non-gaming procedures against the relevant function.
• Proactive monitors high risk areas and emergency response as per procedures set out.
• Record and retain evidence.
• Ensure compliance with the KZN Gambling Board and Financial Intelligence Centre Act.

Requirements

Minimum requirements (Education and Experience)

• Matric Grade 12 with Math’s literacy and English fluency – written and verbal
• Gaming license 
• PSIRA C grade certificate
• Basic surveillance monitoring training (Intro to Surveillance, Tables, Slots, Finance, Cashiering toolkits)
• 1-year experience in a gaming / financial auditing / law enforcement (e.g., SAPS, Security, Defense Force, etc.) environment an advantage
• Experience using surveillance equipment an advantage.
• Computer literate
• No Criminal Record

Skills and competencies

• Ability to work shifts that meet operational requirements.
• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership 
• Ability to focus on a specific task for long periods of time.
• Good physical eyesight (with or without glasses or contacts need to be able to see colour) is a precondition to perform effectively.
• An ability to detect suspicious or unusual behaviour and activities. 
• Quick recognition of essential details and the ability to home in on relevant points or characteristics.
• Level and consistency of sustained concentration - prolonged attention span.
• Distinguishing between incident criteria and background noise.
• Sensitivity to deviations from standard.
• Ability to remain focused over time and maintain attention to detail.
• Speed of review ability.
• An ability to review visual screens efficiently and to pick up both detail and the broader context.
• Human Vigilance / the ability to be vigilant for sustained periods of time

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Job Purpose

• Responsible for ensuring the kitchen areas are clean, maintained and organised at all times according to Sun International’s operational excellence standards and procedural compliance.

Key Performance Areas

• Ensure all food and beverage equipment is clean and in good working order.
• Check all chemical levels and inventory for cleaning
• Set up stations and ensure crockery and hollowware are stored correctly Record any breakage.
• Complete day-end dishwasher maintenance.
• Clean all soiled equipment items.
• Dispose of all broken items in the proper area.
• Remove trash and waste
• Clean, sanitize and close workstations.
• Understand and conduct all tasks in line with F&B standard operating procedures
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets 
• Use and store operating equipment in line with specifications and safety regulations
• Resolve or report on any anomalies to the required standards
• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times
• Interact with guests and provide professional service standards and relevant solutions
• Educate customers on business unit facilities, products and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary
• Knowledge of standardised work routines and methods, general facts and information
• Use of simple equipment, machines and materials
• Skills acquired through on-the-job training
• Planning is generally on a short-term and within regular activity cycles. 
• Communicates, co-ordinates and interacts with others in the value chain either requesting or providing information
• Manages one's time and resources to ensure that objectives are achieved effectively and on time.
• Thinking is within detailed standard practices and supervision is available when dealing with challenges 
• Considers all the facts, options and possible outcomes prior to making decisions
• Makes a decision based on discriminating choices
• Takes ownership of special requests and requirements.
• Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
• Provides a support service to the kitchen 
• Refers problems falling outside parameters to the team leader/manager for resolution

Requirements

• Education Grade 12 preferred or Grade 10 (with minimum of 2 years relevant experience as a steward)

Experience

• Exposure to kitchen environment and facilities is an advantage Exposure to kitchen environment and facilities is an advantage
• Work conditions and special requirements Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements 

Skills and Knowledge

Behavioural:  

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

Technical:

• OE usage and storage
• Cleaning Techniques
• Chemical Knowledge
• Verbal Communication skills
• Basic Computer Skills

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Key Performance Areas

Accept requests for bookings from banqueting sales and Groups and Events and cross check detail against client requirements:

• Group size
• Venue Size
• Entertainment
• Catering
• Welcome drinks
• Billing
• Document booking and confirm with sales / client.
• Update system with bookings, special requirements and any amendments.
• Communicate amendments to relevant stakeholders
• Send out pre-con meeting notifications in advance (within reasonable time period to accommodate delegates) with relevant F&B stakeholders (relevant team / kitchen).
• Complete and distribute function sheets timeously
• Book meeting venues according to meeting requirements – number of people, equipment, times, access to floor, accessibility, refreshments, and time frames.
• Co-ordinate required equipment and ensure all in working order e.g. Air Conditioning, Laptop, Proxima etc.
• Arrange catering in line with RSVP’s and dietary requirements of the attendees.
• Co-ordinate set-up of venues with banqueting team
• Co-ordinate the set-up of additional equipment, décor requirements and / or entertainment requirements via external providers (if required)
• Communicate function sheets to banqueting department and other relevant stakeholders
• Liaise with sales on any challenges being experienced for resolution with the client
• Attend pre-con meetings if required
• Follow-up on special requests and preparations for events
• Compile and distribute billing instructions on event to relevant banqueting department
• Cross-check expenses against billing instruction
• Develop a filing system that enables others in the department to be able to access required documents including records of staff schedules, function sheets, etc.
• Make sure that all relevant documents and copies of events / invoices can be sourced effortlessly electronically and /or manually.
• Keep files, records and reports for the department
• Troubleshoot and resolve issues with assigned clients.
• Coordinate the flow of paper and electronic documents to the appropriate parties
• Management of the fee invoice and payment paperwork trail. 

Requirements

Education

• Hotel School Diploma 

Experience

• 2 years’ experience in banqueting or events co-ordination 

Skills and Knowledge

• Core Behavioural competencies
• Problem Solving
• Selling skills
• Planning
• Clerical / Admin
• Collecting Information (listening; asking questions)
• Team co-operation
• Dealing with Customers
• Following Instructions
• Attention to detail 
• Emotional resilience
• Presentable
• Technical competencies
• English written & verbal communication skills
• Numerical skills (calculations)
• Food & Beverage Product Knowledge
• Banqueting set-ups and product knowledge
• Menu knowledge
• Proficient computer skills
• Operating equipment usage and storage
• Upselling skills
• Work Conditions & 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 able to move operating equipment, have an open attitude perform similar functions to those contained in this document, in alternative outlets due to operational requirements

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Key Performance Areas

• Prepare mise-en-place, place settings and any other required checks and preparations for service
• Set-up and break down for functions in line with event requirements and start times (when required)
• Identify issues with regards the outlet’s floor appearance/ functioning of equipment and systems 
• Check cleanliness of own section or station
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets 
• Use and store operating equipment in line with specifications and safety regulations • Participate in stock takes
• Resolve or report on any anomalies to the required standards
• Understand and conduct all tasks in line with Food & Beverage standard operating procedures
• Take guest orders accurately and timeously
• Place guest orders in the system
• Explain menu items
• Make recommendations with regards beverages and menu items 

Requirements

Education

• Grade 12 preferred (with relevant experience) 

Experience

• 2 years previous experience as a waiter

Skills and Knowledge

Behavioural:

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

Technical:

• Food & Beverage Product Knowledge
• Food Service
• Operating equipment use & care
• Beverage service
• Communications skill
• Upselling skills
• Basic Computer Literacy
• Cashiering Services

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Key Performance Areas

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Prepare mise-en-place, conduct checks and preparations for service in line with SOP
• Support Chef de Partie in the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques – including preparation of vegetables, sauces, salads, cold starters; and hot dishes 
• Control food stock and food cost in own section by minimising waste and off-cuts Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order. 
• Resolve or report on any anomalies / spoilages to the required standards to management chefs
• Arrive at work ready for service dressed in relevant PPE with culinary tools / knives Identify issues with regards own workstation appearance and functioning of equipment and systems 
• Check cleanliness of own section or station
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
• Use and store operating equipment in line with specifications and safety regulations Participate in stock takes
• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times Interact with guests and provide professional service standards and relevant solutions
• Identifies customers and understand their preferences
• Take guest orders accurately at the buffet
• Explain menu items
• Prepare food items for the guest and present in line with standards
• Educate customers on business unit facilities, products and current promotions Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessa

Requirements

Education

• 1-Year Culinary Certification or equivalent national qualification in culinary skills at Certificate level Membership with South African Chef’s Association

Skills and Knowledge

Behavioural:  

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

Technical:

• Culinary Product Knowledge 
• Cooking Methodology
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control
• Basic Computer Skills

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Description

• Supervise the preparations of mise-en-place and preparations for service is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements
• Identify any anomalies or issues with regards the appearance/ functioning of equipment and systems within the specific kitchen section
• Support and assist team of chefs in the section with troubleshooting and to provide professional standards and solutions
• Supervise health, safety, hygiene and environmental elements in the outlets
• Conduct stock control procedures and report on variances
• Identify coaching needs and facilitate on-the-job training as required
• Prepare mise-en-place, conduct checks and preparations for service in line with SOP Identify issues with regards own workstation appearance and functioning of equipment and systems 
• Check cleanliness of own section or station
• Supervise the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques – including preparation of vegetables, sauces, salads, cold starters, and hot dishes 
• Control food stock and food cost in own section 
• Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order. 
• Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures 
• 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
• Onboarding of new staff members
• Safe use and storage of operating equipment, operating expenses (gas, chemicals)
• Conduct food and equipment daily stock counts 
• Report on variances / discrepancies and take necessary action to correct
• Monitor food costs (purchases related to revenue)
• Understand and conduct all tasks in line with culinary standard operating procedures
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets 
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints
• Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
• Up skill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge
• Handle and resolve any guest special requests, queries or complaints
• Prepare food items for the guest and present in line with standards

Requirements

Education

Grade 12 / Matric 

• 2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level
• Membership with South African Chef’s Association and other relevant culinary accreditation 

Experience

• 3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment 

Skills and Knowledge

Core behavioural & Technical / proficiency competencies

Behavioural:

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Takes ownership

Technical

• OE usage and storage
• Culinary Product Knowledge
• Cooking Methodology / Knife skills
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Waste management
• Stock control
• Proficient Computer Skills

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Key Performance Areas

• 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
• Monitor service offering / products and pricing within F&B
• Make recommendations of improvements to the product and service offering
• Co-ordinate the implementation of the food and beverage promotional calendar for outlets
• Monitor customer service standards and identify any areas of concern
• Conduct maintenance walkabouts for front of house and back of house areas
• Monitor health, safety, hygiene and environmental elements in the area
• Monitor stock control and operating equipment control processes
• Investigate variances / discrepancies and take necessary action to correct
• Provides client with relevant solutions / options for conferencing – including set-up, themes, décor, lighting, equipment, etc.
• Is present at functions to ensure execution is in line with client requirements
• Manages staff appearance and floor appearance/ functioning of equipment and systems
• Control and management of stock and operating equipment as per SOP
• Liaises with Technical to ensure maintenance schedule plan is adhered to and any issues resolved
• Provide input into the post-mortem on events and makes recommendations for improvements
• Provides ideas and solutions that are innovative and in line with industry trends
• Supervise 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
• Supervise employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Assist in providing resources and removing obstacles to performance
• Onboarding of new staff members
• Authorise spend in line with budget
• Conduct accurate 10, 20-day stock takes for the outlet in line with Company process
• Report on any variances for the outlet
• Monitor service standards and staff: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
• Handle and resolve any guest special requests, queries or complaints
• Shift hand over ensures that staff can provide customers with relevant service.

Requirements

Education

• 3-Year Hotel School Diploma or equivalent national qualification in hospitality at Diploma level.

Experience 

• 3-4 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations. 

Skills and Knowledge

Behavioural: 

• Collecting Information
• Team Co-operation
• Verbally Informing
• Supervising
• Dealing with Customers
• Appraising & developing
• Problem-Solving

Technical:

• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Set-up requirements
• Function sheets (if relevant)
• OE use & storage
• Team Planning
• Stock control
• Proficient MS Office skills

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Key Performance Areas

Working Conditions and special requirements

• Ability to work shifts that meet operational requirements.
• Physically able to work and stand for long periods of time.

Job Scope and Responsibilities    

Prepared Prive Lounge

• Check Prive lounge and reception area to ensure standards are met.
• Check operating equipment prior to start of shift to ensure all is functioning.
• Check cleanliness of own section, machines and/ or station
• Communicate and follow-up on the correction of any equipment faults or defects.
• Ensures RGP / MVG / FICA information is displayed.
• Assist with the co-ordination and preparation of the lounges for VIP events and promotions.
• Liaise with VIP Management and Personal Hosts with regards to VIPs in house and their requirements.  

Customer Engagement

• Conduct meet and greet processes for customers on arrival and departures from the Hotel, Prive and Sun Lounge areas
• Be able to identify VIP clients by name on arrival.
• Interact with guests and provide professional service standards and solutions.
• Be able to answer queries relating to game information, various bet types, promotions and events, as well as products.
• Act as a host in the Prive, Sun Lounge or Private gaming areas whilst customers are engaged in play.
• Establish customer needs / requirements and action accordingly.
• Handle any complaints, disputes and suggestions and escalate when required.
• Co-ordinate and arrange for customer excursions, activities and requirements on a day-to-day basis with the relevant departments in line with customer requests.
• Process day to day complimentary vouchers for guests in the Prive / Sun Lounge areas
• Process points redemption for guests in the Prive / Sun Lounge areas
• Maintain MVG data hygiene and standards when printing MVG cards and respond to MVG queries.
• Engage with customers and provide a customer experience in the Prive and Sun Lounge areas that will support brand loyalty ensuring SI as the brand of choice for VIPs.
• Be the liaison between VIP Personal Host and VIP customers on a daily basis.
• Prepare VIP shift report on VIPs, issues encountered, requirements, etc. and distribute and inform related departments.
• Perform VIP administrative functions as required.
• Be present on the floor during VIP functions.

Know How

• Knowledge required involves the practical application of work procedures and processes.
• Planning is generally on a short-term basis (within 3 months) and within regular activity cycles.
• Communicates, co-ordinates and interacts with others in the value chain to ensure VIP customers receive exceptional experiences.
• Manages one's time and resources to ensure that objectives are achieved effectively and on time.

Problem- Solving

• Interprets customer requirements in terms of services available and the applicable constraints.
• Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority.
• Considers all the facts, options and possible outcomes prior to making decisions.
• Works independently and is orientated towards solving customer queries.

Accountability

• Takes ownership of customer requests and requirements.
• Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
• Interprets customer requirements in terms of services available and facilitates operational processes relative to VIP punters.
• Refers problems falling outside parameters to the team leader/manager for resolution.

Requirements

Education

• Grade 12

Experience

• Previous experience in a customer facing role.
• Experience in the gaming environment is an advantage.

Core, Personal and Technical Competencies

• Problem Solving
• Collecting Information (listening; asking questions)
• Dealing with Customers
• Handling conflict
• Checking
• Following Instructions
• Emotional resilience
• Honesty in the handling of cash
• Presentable
• Relationship building
• English verbal communication skills
• Numerical skills (calculations of large numbers)
• Compliance procedures and regulations
• Responsible gambling principles
• Proficient computer skills (MS Office)
• EGS knowledge is an advantage

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Work Condition & Special Requirements

• Ability to work shifts that meet operational requirements.

Legislative / Regulatory Compliance

• Gaming Regulations / FICA regulations.

Job Scope and Responsibilities

Prepared Work Area

• Check work area and ensure all equipment is functioning and ready for service.
• Check cleanliness of own section or station
• Communicate and follow-up on the correction of any equipment faults or defects.

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.

Count Administration

• Clear slot machines on days that count will be performed.
• Conduct a count for the day.
• Capture of data into the system.
• Report on any suspicious transactions.
• File documentation.

Cash Desk Transactions

• Handle all player transaction requirements with regards the exchange of cash, chips, vouchers and smart cards and paying out ‘winnings’.
• Reconciliations (treasury, automated cashier machine, chip) are completed daily.
• Calculate and execute pay-outs.
• Accurately conduct financial transactions on the gaming systems
• Identifies and escalates suspicious transactions and possible fraudulent activity.
• Conduct cash-ups and reconcile float at the end of service.
• Substantiate and report on any float variances.
• Secure and transport float as required.
• Guest information and copies of trading and transactional documentation is accurately recorded in the system.
• Supporting documents have been generated for auditing purposes.

Know How

• Knowledge required involves the practical application of work procedures and processes.
• Planning is generally on a short-term basis (within 3 months) and within regular activity cycles.
• Communicates, co-ordinates and interacts with others in the value chain to ensure cashiering customers receive exceptional experiences.
• Manages one's time and resources to ensure that objectives are achieved effectively and on time.

Problem- Solving

• Interprets customer requirements in terms of services available and the applicable constraints.
• Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority.
• Considers all the facts, options, and possible outcomes prior to making decisions.
• Works independently and is orientated towards solving customer queries.

Accountability

• Takes ownership of customer requests and requirements.
• Always follows laid-down policies and procedures, operating in line with rules, regulations, system parameters and internal controls.
• Interprets customer requirements in terms of services available and facilitates operational processes.
• Refers problems falling outside parameters to the team leader/manager for resolution.

Requirements

Education, experience, and competencies required.

• Grade 12
• Previous experience in a customer facing / cashiering role
• Experience in the gaming industry would be an advantage. 
• Problem Solving
• Collecting Information (listening; asking questions)
• Dealing with Customers
• Attention to detail.
• Checking (accuracy in the handling and recording of transactions)
• Following Instructions
• Emotional resilience
• Honesty in the handling of cash
• Presentable
• English verbal communication skills
• Numerical skills (calculations)
• Cash / credit transaction knowledge
• Detect fraudulent currency
• FICA threshold and suspicious transaction
• reporting
• Cash desk equipment usage and maintenance
• Cashiering administration
• Count
• Basic computer skills