Current Openins at Kerzner International

Key Duties and Responsibilities

• Supervises the function of all Stewarding Department employees, facilities, operation and cost.

Controls, on an on-going basis, the following:

• Quality levels of product and service
• Guest satisfaction
• Operating cost
• Sanitation, cleanliness and Hygiene
• Efficient waste / recycling management
• Establish and maintain such systems and methods of operation as are necessary to supply all outlets and production areas with clean, correct and timely mise-en-place, minimize cost through breakage, loss and excessive chemical usage and appropriate staffing levels.
• Establish and maintain effective employee relations.
• Must perform and train on all stewarding duties.
• Conduct under the guidance of the Executive Chef (Back of House Manager), such functions as employee orientation, on the job performance appraisal, coaching, suspension if necessary to ensure appropriate staffing and productivity.
• Adhere to formal training plans and conduct on the job training sessions for Stewarding Department employees.

Get all administrative work required for Stewarding done on time, including but not limited to the following:

• Attendance records
• Duty rosters
• File on casual employees
• Health inspection records (Assure compliance with Health Department standards)
• Hygiene inspection records
• Ensure cleanliness of all facilities (kitchens) and equipment.
• Ensure all colleagues on shift maintain grooming standards
• Liaise with the Executive Chef (Back of House Manager) on preventive maintenance work and co-ordinates with engineering.
• Perform related duties and special projects assigned.
• Look after his/her assigned guests in all aspects and ensures 100% guest satisfaction.
• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Throughout the shift – continuously walk through all areas
• Updating all Colleague Logs/ Files
• Assign/re-assign colleagues during shift to areas of need (i.e. banquet function – or one restaurant gets very busy, etc)
• Participate in dishwashing, garbage removal, silver polishing, pot washing or any other stewarding area as necessary in accordance with department needs (based on staffing or business levels!)
• Act as “stockers” – receives calls from areas and must supply equipment.
• When required – be responsible for assisting all operations with requirements.
• Control stocks for daily use in the department (cleaning products, mop heads, etc.)
• Check breakage bins – keep the levels low…replace as required.
• Control breakage, waste and spoilage by walking through the areas and watching all F&B colleagues work – correcting any behaviour that is observed.

Skills, Experience & Educational Requirements

• A high school certificate or equivalent and any other related qualifications, preferred
• A minimum of one year of previous experience working within a similar role, preferably within the hospitality industry
• Excellent communication and interpersonal skills
• Ability to effectively manage workloads, meet deadlines, assess priorities, and manage multiple tasks
• Ability to work autonomously
• Demonstrated experience managing projects and working within financial budgets
• A passion for building excellent relationships with colleagues

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Key Duties and Responsibilities

Compliance to workplace policies, rules, procedures and standards

• Be familiar with workplace policies, rules, procedures and standards.
• Upgrade and implement new policies and procedures as and when required from time to time.

Finance                                                                  

• Monitor and maintain all selling prices throughout the F&B Department.
• Ensure that all Food & Beverage stock takes are done bi-monthly and according to procedure.
• Where necessary implement action plans for areas that show stock shortages.
• Coordination of accurate and procedural Service Charge distributions as per agreed Policy and Procedure
• Continually monitor & update Monthly Forecasts (PIM) to ensure maximum profitability.
• Assist in checking costing and monitoring Cost Control for the entire Food & Beverage Department
• Quarterly Market Related Pricing research and recommendations
• Maximizing Food & Beverage Profitability in the outlets

Performance Management

• To co-ordinate the appointment, development and appraisal of all Food & Beverage associates.
• To assist with all Human Resources related functions, which include Industrial Relations and Training.
• Investigate and address cases of misconduct and incapacity.
• Handling of Individual Disciplinary Hearings and Grievances.
• Continuously monitor that disciplinary and grievance action are consistently applied through all F&B Departments.
• Conflict Handling amongst associates and management
• Participate in Employee Motivational Projects.
• Monitor staff’s compliance to Job Profiles.
• Meetings with Staff and Managemen to ensure application of the Companies Labour Relations Policy.
• Assess efficiency of Department’s Standard Operating Procedures and amend if necessary.
• Assist in completion of monthly performance appraisals.
• Assist with objective setting for associates.
• Identify top achievers in outlets
• Participate in Active Decision Making Process with associates
• Monitor full Job Flexibility amongst all outlets
• Improve Communication between all outlets

Operation Performance and Planning

• Ensure each service period achieves 95% result upon Mystery guest Audit
• In conjunction with the Executive Chef co-ordinate the activities of all Kitchen activities.
• In conjunction with Executive Chef and Chief Steward, ensure hygiene standards are maintained
• Co-ordinate overall planning of Food Production.
• Ensure effective Communication with other Departments.
• Identify Training Needs.
• To drive maximum profitability and effectiveness whilst maintaining high standards.
• Control Operating Equipment relating to F&B operations.
• Ensure that Health and Safety Rules and Regulations are adhered to, based on minimum requirements as law determines
• Ensure regular Departmental Meetings are held.
• Maintaining of operational standards and the development thereof.
• Monitoring, Reporting and Resolving of guest complaints and providing guest feedback. All complaints are to communicated to the F&B Director
• Perform any other reasonable requests and duties required by the F&B Management

Equipment

• At all times ensure that all F&B operational equipment are in good working order.
• Liaise with Maintenance with regards to preventative maintenance of all F&B operating equipment.

Customer service

• Liaise with the Executive Chef on a daily basis ensuring a high standard of quality presentation of all food items through the Food Department.
• Ensure that all Beverage Departments are standardised with regards to service to guests.
• Ensure that on-going promotions throughout the F&B Department take place increasing F&B revenues.
• Create a rapport with all customers on an on-going basis.
• Ensure that the highest standard of customer service by all staff is maintained at all times.
• Assist whenever required with improving customer requests.

Marketing/Promotions

• Effective Yield Management to be applied in conference and Banqueting department
• Promotional Planning
• Special Package Development
• Input in Compilation of Seasonal, weekly and Weekend Entertainment Program's.
• Collect and record guest feedback and build guest database to be used in advertising and marketing.

Time Management

• Ensure staff is rostered according to business levels.
• Monitor Associate Transport
• Manage working hours and attendance of staff.
• Assist in monitoring off days for HOD’s.
• Monitor scheduled leave and control Leave Liability for all Outlets.
• Monitor Family Responsibility, and Sick Leave.
• Monitor time and attendance and highlight and take action against abuse of sick leave or absenteeism and bring this to the attention of F&B management.

Training and Development

• Identify training and development and operational needs of all F&B Supervisors and staff, and develop programmes required.
• Do development interviews quarterly with associates assisting HOD’s in identifying their staff needs (highlight training needs, decide on plan of action and track progress).  Forward signed copies to HR.
• Ensure training and development and other F&B related training needs are done in conjunction with the Training Department.
• Monitor and ensure that all Time Books as well as Payroll is up to date and accurately completed.
• Continually monitor all leave through the Department thereby ensuring up to date records on all staff.
• Ensure that regular meetings are held with all staff within the Department.
• Ensure that the highest standard of appearance of all F&B staff are maintained at all times i.e.
• Uniforms, wearing of jewellery, personal hygiene etc.
• Assess compliance to standards and complete on-the-job guidance /training to address gaps.
• Problem Solving, Own the Problem attitude (Empowerment)
• On Job Training and cross training of Assistant Outlet Managers and Supervisors

General

• Liaise with Ops Surveillance regularly checking that all operational procedures are being adhered to.
• Where necessary ensure corrective action is taken for F&B staff.
• Once an investigation is complete, liaise with Surveillance and ensure correct follow up is taken.
• Ensure that all F&B stock is secured according to procedure at all times.
• Ensure that a weekly health and hygiene inspection takes place incorporating all food outlets, BOH areas, bars liaising with the health and safety department and kitchen.
• Ensure that a weekly cleaning programme for all F&B outlets is in place and follow up on a regular basis.  Liaise with Public Areas where necessary.
• In conjunction with the Chef and Chief Steward, ensure that the BOH areas are hygienically maintained standard in accordance with health regulations.
• Liaise with contractors ensuring contract agreements are maintained and do spot checks when required.
• Be on hand during peak hours to monitor standards of service and presentation complies with the agreed policies and procedures, ensuring the highest degree of guest satisfaction.

Standard duties

• To have a thorough knowledge of all the facilities and services offered or for sale by the hotel.
• To maintain at all times the highest standards of appearance and social skills, according to company policy.
• To work in harmony with all staff, and with any department related with the operation.
• To attend training as and when required.
• To be familiar with the staff handbook, house rules fire and security procedures.
• To perform any other duties as directed by the F&B Director.
• To be available to work overtime at the request of the F&B Management.
• In the absence of  Manager take full responsibility on his/her behalf.

SKILLS, QUALIFICATIONS AND REQUIREMENTS

• A three-year college degree or equivalent education/ experience.
• Four years of employment in a related position in a luxury hotel or resort.
• Requires advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession.  This includes the knowledge required for management of people, complex problems and food and beverage management.
• Ability to study, analyze and interpret complex activities.
• Must possess highly developed communication skills to negotiate, convince, sell, and influence other managerial personnel, hotel guests, and /or corporate clients
• Highly organized and able to prioritize and meet deadlines in a fast-paced environment.
• Computer literacy a must, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint

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Key Duties and Responsibilities:

• Complete Food & Beverage bookings for internal and external guests who wish to book the internal outlets in the hotel. This includes awareness of all outlets and the reservation system – inclusive of taking the reservation and the complete payment and follow-up there-of.
• Responsible for the receipt of, efficient processing and confirmation of all Resort Restaurant reservations.
• Product knowledge of offerings in all outlets and familiarity with effective selling skills of these products.
• Clear and Confident Telephone skills.
• Accurate accounting of all reservations and functions in terms of billing instructions.
• Accurate accounting of the payment and follow up of the reservations
• Daily communication to Resort Restaurants on booking statues and their details.
• Ensure reporting is compliant with the requirements of each outlet and the Hotel’s standard systems.
• Research competitor restaurants and hotels in our area on price/ business levels/ innovation.
• Up sell all our special events (wine & dine / tasting menus/ guest speaker series).
• Perform telephonic sales calls on previous bookings and future bookings.
• Network to obtain new markets in surrounding areas.
• Host the F&B areas Site Inspections.
• Internal sales of all our events.
• Communication with the Waterfront Information Office.
• Breakfast Liaison for in house guest bookings.
• Upsell experiences (proposals / birthdays/ anniversaries etc.)

Skills, Experience & Educational Requirements:

• Multi-tasking
• Guest orientated.
• Fast Paced Effective communication
• Self-sufficient
• Computer efficiency and speed on multiple programs of:
• Word
• Excel
• PowerPoint
• Opera – PMS
• Guest Connect and Micros
• Telephone etiquette
• High volume restaurant experience (minimum 2 years’ experience in 120 seater restaurant)
• Literacy – Grade 12
• Luxury 5 * Hotel Experience

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Main Duties and Responsibilities:

• To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• To ensure that the kitchen and working areas are thoroughly clean at all times.
• To presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
• To ensures that all mise-en place is correctly prepared prior to commencing of service.
• To demonstrate excellent product knowledge of all food and special functions held at the resort.
• To establish and maintain smooth personal and work relationships in the kitchen
• To ensure labeling of dates are labeled on products according to requirements.
• To ensure that equipment is cleaned, when necessary or according to their schedules.
• To maintain and create a working environment that reflects a sense of place.
• To attend all training carried out by the Training Department.
• To handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest level of personal hygiene and grooming at all times, as per standard.
• To practice proper telephone etiquette with colleagues and resort’s guests.
• To ensure that all tasks assigned by superiors are completed, in a timely fashion.
• To ensure that all channels of communication are respected and information is disseminated to the correct receivers.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.
• To exhibit an outstanding knowledge of the  One & Only Resort
• To know and applies the resort’s Policies & Procedures, including those for the emergency situations.
• To attend monthly communication meeting.
• To attend daily briefing prior to service.
• To ensure all fixed assets and equipment are well maintained.
• To demonstrate knowledge and interest in goals, and objectives of the One & Only brand.
• To ensure all activities are carried out honestly, ethically and within the parameters of the S.A law.

    Skills Competency Requirements:

• Culinary school diploma and/or 3 years work experience
• 5 star work experience
• Knowledge of Food Safety systems (HACCP)
• Basic English knowledge