Current Opportunities at Sun International

Job Purpose

• Responsible to compile, capture, audit, reconcile and distribute gaming related documents from the gaming operations, count and cash desk functions on a daily basis for analysis and verification purposes, in line with legislation and regulations 

Key Performance Areas

• Casino Revenue Reconciliation
• Check that counted casino revenue has been correctly captured into Gaming system (EGS) and balances in the system
• Identify, investigate, and resolve any discrepancies
• Balance General Ledger to Gaming system / Recons / Statements / Source documents
• Allocate statutory requirements to relevant accounts (e.g. vat, gaming board levies)
• Conduct quality assurance on the back-up documentation
• Escalate any variances and errors identified
• Report daily on the count and any variances identified
• Conduct online adjustments
• Investigate all manual adjustments
• Respond to queries from Shared Services Centre related to gaming accounting
• Record paperwork and back back-up documentation
• Casino Administration Audits
• Update internal audit documents / templates for count and cash desk functions forauditing purposes
• Communicate templates to relevant departments
• Schedule regular internal audits on data and system
• Conduct audits on both count and cash desk processes and data on a regular basis
• Conduct Slots audits - soft count, meters, jackpots
• Conduct Tables audit - fills, credits, coupons, tips, chips.
• Complete monthly count of cards, playing cards, layouts etc. for OE usage calculations.
• Conduct numbered stationery audit monthly
• Conduct MVG merchandise audits 
• Conduct online investigations, identifying and escalating any suspicious transactions as per legislated requirements
• Conduct ACM (CAIONS) Audit - reconcile between ART client and SDS, removals and loadings.
• Conduct Cage Audit - reconcile the Cage recon to paperwork.
• Make recommendations to address problem areas and put in place measures to avoid loss of company revenue
• Work Conditions and Special Requirements: Works shifts in line with operational requirements
• Deals with cash 

Requirements
Education

• Grade 12 with math's numeracy
• Basic bookkeeping certificate 
• Advanced Diploma/Degree in Auditing/Accounting

Experience

• Minimum of 1 year experience in gaming and / or auditing
• Experience working with accounting or casino management systems 
• Experience working with casino management systems.
• Experience working with Excel

Skills and Knowledge

• Problem Solving
• Working with information (agreements, laws, regulations, statistics)
• Analytical skills
• Attention to detail
• Reviewing / evaluating information and data
• Clerical Administration skills 

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 Main Purpose of the job: 

• The Security Manager has the overall responsibility and accountability for leading and managing the security operations (including the management of the in-house security company) for the business unit in line with gaming regulations, legislative requirements and company standards.

Duties and responsibilities include:

• Understand the Group Security strategy and align objectives for the Unit’s Security, deliverables
• Facilitate the management and achievement of milestones of deliverables
• Understand and integrate leading trends and technology with regards Security practices
• Conduct a risk analysis of the business unit areas with regard to internal and external, risk and compliance management
• Troubleshoots any queries / problems received by the department
• Manage and allocate people and operational resources
• Align practices with EE, SD and procurement transformation strategies which contribute, towards BBBEE targets being achieved for the property
• Act as a Subject Matter Expert of issues of safety, Security for the business unit
• Reports on the results of the function including Gaming Board reports; Monthly
• Financial Review reports; Risk Reports; Month end reports; FIC reporting
• Oversee the development and availability of Security standards and processes at a unit, level – ensuring they are updated and communicated
• Integrates Group standards into Unit Operations
• Monitor and align practices with new legislative compliance, gaming regulation, requirements and security protocols
• Implement sufficient control measures (including systems and processes) & checks within, each department to mitigate any risk to the business.
• Ensure all staff are trained and found competent against regulatory requirements
• Works with internal stakeholders (surveillance, security and internal auditors) to identify, risk areas and address these
• Quality assures investigation and audit processes.  Allocates cases for investigation and audit
• Plan audits and risk audit schedule. Field investigation for high priority cases
• Manages provision and preservation of evidence (for internal cases, CCMA and criminal)
• Taking ownership of investigation outcome decisions: Opening criminal cases, lodging. Disciplinary action or unfounded
• Follows the judiciary process through until completion
• Oversee investigations and reports to address the business exposure to risk
• Liaises with Head Office Legal with regard to Section 205 subpoena. Compiles and communicates handovers to ensure continuity of information
• Quality assures all reports, EOB entries and registers Liaises with Internal and External customers/ stakeholders
• Verification and validation of all Money Laundering Reporting Officers as per the FICA
• Provides direction and support to management and employees with regard to, Surveillance, compliance and security policies, procedures, initiatives and innovations
• Provides motivation and leadership to promote positive working relationships and, employee relations within the department. Track, measure and enhance employee engagement
• Identify and manage training, coaching and development requirements in line with, strategic plans, e.g. skills shortages, succession plans, talent to build a solid talent pipeline
• Manage internal communication and development interventions to ensure competence, levels of staff meet operational level requirements (right fit for the job)
• Source and Select talent as per EE plan. Drive the employee value proposition
• Performance Management and coaching of reporting managers to ensure KPA’s are achieved 
• Deals with escalations / complaints effectively and efficiently to resolution
• Be available on the floor to interact with VIP punters and guests when required
• Enable staff that interact with the customer telephonically or in person to provide the correct customer experience standards.
• Provide input into the sourcing and negotiating of secure contracts and an SLA with the security provider for the business unit
• Communicate on a regular basis and maintain the relationships with the service provider
• Provide support and advice to the service providers on challenges to assist in building an effective partnership for the benefit of the property
• Manage contract deliverables and performance, Monitor costs and staffing levels relative to business levels in line with the service provider contract.

Requirements
Education

• Grade 12, B Tech Degree (Security Management) is advantageous. 

Experience

• Minimum of 5 years’ experience in Security management (preferably in the gaming industry), Previous security experience is an advantage.
• Meets the requirements for a key Gaming License. PSIRA B grade certificate,
• English verbal and written communication skills & Problem Solving.
• Rapid tracking and review of visual information
• Use of Security equipment, Compliance procedures and regulations
• Advanced responsible gambling principles
• Financial management.
• Proficient Computer Skills – MS Office; EGS
• High levels of integrity, English verbal communication skills

Skills and Knowledge

• Core & personal behavioral competencies, Motivating others / gaining co-operation Decision-making 
• Training; coaching; keeping abreast of new developments in field 
• Analysing / Diagnosing performance of the outlet / product performance 
• Reviewing - Assessing feasibility; assessing compliance; efficiencies
• Appraising / Developing Others including evaluating for recruitment, performance, coaching and training
• Controlling people and non-people resources Influencing & negotiating skills
• People leadership. Technical proficiency competencies Rapid tracking and review of visual information. Use of Security equipment 
• Compliance procedures and regulations 
• Advanced responsible gambling principles 
• Prolonged attention spans financial management 
• Proficient Computer Skills – MS Office; EGS
• High levels of integrity English verbal communication skills. 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) 
• Vision, hearing (including with the use of aids) 

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Description
Job Purpose

Responsible for the management of the kitchen operations and team within an area of the business unit with specific regard to:

• maximising revenue potential in specific outlets
• improving of standards of operation (including health, hygiene, safety and environmental standards)
• provide recommendations for innovative culinary products, enhancements and production
• control of kitchen operating equipment and stock
• control of kitchen spend and wastage
• team management
• implementation of culinary operational efforts to achieve the unit’s strategies and objectives 

Key Performance Areas

• In collaboration with the Executive Chef, develop outlet objectives and deliverables in line with the culinary strategy
• Facilitate the communication and implementation of culinary deliverables for the outlet
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
• Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property
• Put in place staff scheduling and duty allocations to ensure coverage
• Handle shift briefings / handovers / shift reports
• Manage the preparation of mise-en-place
• Complete opening and closing checklists
• Interact and be present on the floor during service to ensure food quality and presentation in line with standards
• Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.
• Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced
• Monitor the cleanliness and hygiene of the kitchen before, during and after service
• Completes shift reports
• Produce a 10-day / 20-day and monthly food cost report
• Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc)
• Audit food safety standards to ensure outlet compliance with relevant legislation regulations
• Conduct maintenance and hygiene inspections in all areas of the kitchen
• Monitor health, safety, hygiene and environmental elements in the outlet
• Manage the control and storage of stock and operating equipment as per SOP for the outlet
• Investigate variances / discrepancies and take necessary action to correct
• Monitor Culinary standards and processes
• Control waste for the outlet
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these
• Collaborate with the Executive Chef to complete the planning for the Budget and forecasts for the outlet
• Motivate and manage Capex requirements for the outlet
• Authorize spend in line with budget
• Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.
• Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
• Report on staffing and productivities
• Monitor departmental leave liability
• Check all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Manage productivities and payroll costs for the outlet
• 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
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Provides resources and removes obstacles to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members
• Liaise with F&B on food and beverage offering, menus and services in the various outlets
• Inform and update staff on objectives, shift information, VIP information, changes in regulations and the business requirements
• Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA

Requirements
Education

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

Experience

• 5-6 years' experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 3 years' experience must have been as a Sous Chef.
• Demonstrated ability to make use of intermediate computer skills 

Skills and Knowledge

• Decision-making – use of initiative
• Learning – training; coaching; staying abreast of industry developments
• Implementing and co-ordinating – organising people; non-people resources
• Numeracy and calculation skills
• Analysing and diagnosing – numerical information; trends in data
• Problem-solving
• Making fine judgements through the senses viz colour, taste, texture

Technical/proficiency competencies

Knowledge

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards

Skills

• PC skills
• Coaching
• Cooking methodologies

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Description
Job Purpose.

• The Paid Media Administrator will play a key role in executing and optimizing digital advertising campaigns across platforms like Google Ads, Meta Ads etc to promote our brands. The role will work closely with the Paid Media Specialist, marketing and data teams to ensure campaigns are optimized for performance, meet KPI targets, and comply with industry regulations. This is an excellent opportunity for an entry-level digital marketing enthusiast to grow within the leisure, hospitality or entertainment industry and develop advanced skills in paid media.

Education. 

• Diploma in Marketing
• Meta Blueprint and Google Ads Certifications (Google Analytics Certification) is an advantage.

Experience.

• 1-2 years successful experience in paid digital media implementation, optimisation, and budget management.
• Track record of working with SEM; working at an Agency
• Experience / knowledge of the leisure, hospitality or entertainment industry is a strong advantage.
• Experience working with multiple bidding strategies.

Requirements
Skills and Knowledge

• Analytical skills
• Planning
• Influencing
• Problem solving
• Reviewing / evaluating (feasibility / compliance / etc)
• Results orientation
• Conceptual ability
• Attention to detail
• Emotional resilience and an ability to handle pressure and deadlines well
• Excellent organizational skills with the ability to operate on a wide range of topics and projects simultaneously
• Strong interpersonal skills
• Self-motivated individual
• Strong verbal and written communication skills
• Proficiency in the use of Google Ads
• Facebook Ads Manager
• Knowledge of LinkedIn Ads Platform
• Digital Marketing
• Advanced proficiency in MS-Office Suite (Word, Excel, PowerPoint, Outlook, Database software)
• Media planning & Implementation
• Social Media Platforms (including how to use these to effectively support paid media).
• SEM
• Copywriting and editing
• Social; Google & Revenue Reporting skills
• Ads Optimisations

Key Performance Areas.

• Conduct daily administrative tasks within the department, fulfilling various ad hoc requests from properties which include, but are not limited to implementing ads onto various ad platforms; implementing and monitoring budgets, as well as answering paid media related queries from stakeholders.
• Tweaking ads copy and provide direction for various paid media creative.
• Support the implementation and reporting of paid media campaigns.
• Continuously flag Ads that require Community Management by sharing links with the social media team.
• Identify key insights and recommendations from ads to enhance performance.
• Collaborate with digital specialists and/or property teams to ensure timely briefing and submission of paid media content each month.
• Align content creation with the overarching paid media plans and brand guidelines, which includes correcting and advising when properties do not adhere to strategy.
• Identify and filter targeting, selecting audiences that aligns with brand values and campaign objectives.
• Assist the paid media specialist in developing effective strategies by providing effective insights.
• Assume responsibility for paid media activities and uploads related to allocated properties within the Sun International portfolio.
• Foster close working relationships with the properties and work closely with property management teams to understand unique selling points, special events, and promotions to effectively integrate them into paid media campaigns.
• Ensuring that briefed content adheres to paid media best practices and policies.
• Implement effective paid media strategies to help increase revenue.
• Ensure consistency in brand messaging and visual representation across our brands.
• Provide properties with a monthly report that includes insights of where they succeeded or need to improve.
• Assist digital specialists with UTM Tagging & brainstorming paid media campaigns

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Description
Job Purpose

• The IT Cloud Specialist will be responsible for providing specialist, high-level technical advice and support on the Cloud computing systems for all aspects of the day-to-day infrastructure including the design, testing, deployment and monitoring of the system; system performance and reporting, resolution of system problems, provision of system diagnostic information and system security in line with agreed service levels and in a manner that is professional, reliable, and in line with business and regulatory requirements.
• This role will be required to ensure all practices are in line with policy, frameworks and tools based on researched leading and industry practice, technical solutions, specialised projects and innovation, and legislative support to advise, enable and support business operations in achieving their objectives.

Education

• BTech or Equivalent
• Azure Cloud Certification
• Certification in CompTIA Cloud (advantageous)
• Certified Kubernetes Administrator (advantageous)
• AWS certification (advantageous)

Experience

• Minimum of 5 years relevant IT industry experience in Cloud administration
• Demonstratable experience with Cloud servers in virtualized environments
• Demonstratable experience installing, configuring, and maintaining services such as Bind, Apache, MySQL, nginx, etc.
• Demonstratable experience of Server hardware
• Demonstrable experience in the fundamentals of Cloud scripting languages

Requirements
Skills and Knowledge 

• Analysing
• Creating and improving
• Sourcing information
• Applying expertise and technology
• Taking ownership
• Responding with urgency
• Collaborating
• Cloud servers in virtualized environments
• Fundamentals of Cloud scripting languages
• Installing, configuring, and maintaining services viz Bind, Apache, MySQL, nginx, etc.
• Configuration management tools, such as Puppet and Chef
• Load balancing, firewalls, etc.
• Proficiency with network tools such as iptables, Cloud IPVS, HAProxy, etc.
• Ability to build and monitor services on production servers
• Knowledge of servers and switches and client infrastructure setup
• Project Management

Key Performance Areas.

• Act as the owner and technical expert for creating and maintaining the Cloud computing system and the resolution of technical issues for the Sun International group and provide cloud hosting services support
• Design and implement logging, application monitoring, and capacity performance planning of cloud solutions, enhancing the current cloud hosting service request and incident management solution
• Design system installations and develop and administer configuration management solutions for the cloud computing system
• Evaluate and monitor system performance and ensure compliance with security standards, including centralized logging, threat analysis and remediation
• Produce and deliver support and advice, documentation and training around security patching and ‘hardening’ of Cloud installations, undertaking security analysis and hardening to any systems administration
• Diagnose Cloud operating system faults, troubleshoot and provide working solutions
• Manage enterprise cloud platform and perform migration from System Center to VMware cloud environments
• Conduct the migration and operationalisation of workloads to new cloud solutions
• Collaborate with architects, engineering, client managers, project managers, applications and infrastructure teams to plan and coordinate changes
• Work with other IT and application teams to implement automation of their processes and improved monitoring of their systems
• Implementation and/or working in Cloud Brokarage environments
• Analyzes and resolves problems associated with the operating system's servers, hardware, applications, and software
• Design and develop infrastructure monitoring and reporting tools
• Develop test automation frameworks in collaboration with rest of the team
• Define, document and enforce system standards
• Provide systems administration and software support for Cloud based systems
• Develop support processes and provide advice and support on back up, data storage, data recovery and meeting regulations on data management using Cloud
• Investigate new Cloud technologies and applications, sharing technical knowledge and expertise with colleagues and providing technical coaching and mentoring to colleagues in the use of Cloud operating systems
• Report on the Cloud operational status by gathering and prioritising information and managing projects
• Manage SLA process, performance and billing with vendors around Cloud requirements and support

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Job Purpose

• The Operations Controller is responsible to audit the inventory and stock control processes, report on cost control analyses, highlight and manage areas of concern and make recommendations to improve operational stock and cost efficiencies with the ultimate objective of maximizing revenues in line with Company policies and procedures and legislative requirements.

Key Performance Areas

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
• Audit accurate recording of current stock levels, IFS vs physical stock on hand
• Establish count and verification/audit teams (from finance) for every stock take making sure that all the inventory sites are counted at the set timesMaintain schedules, and co-ordinate and keep records of all stock-takes
• Compute cost reports in the system and review results (with emphasis on completeness, accuracy, validity and cut off) for all revenue centers
• Evaluate the count results in conjunction with the verification checklists
• Investigate deviations or cost inefficiencies by working with the managers to understand reasons for variations
• Identify and escalate any non-adherence to internal controls or stock deviations, identifying possible reasons when results differ from anticipated results
• Make recommendation to management on potential solutions and enforce the implementation of those solutions.
• Compile the operations controller’s report detailing the inventory environment before, during and after all stock takes; as well as audit results and recommendations.
• Develop inventory control models that promote lower cost of sales, shorter lead times and reduced stock losses
• Sign off all inventory write offs on complex by testing the reasonableness and accuracy of the proposed write-off

Stock Control Procedures &Governance

• Develop, update and communicate on stock control procedures and processes to be followed by all operational departments; including the safeguarding of stock against damage and loss.
• Monitor stock control standards, systems and processes and align practices with new legislative and company requirements
• Develop templates, checklists and tools in line with operational requirements
• Implement sufficient control measures & checks to mitigate any risk to the business and ensure data hygiene.
• Review and report on access controls for stock on complex as per SOP, checking the key registers making sure there are no unauthorized persons accessing the keys where they are not authorized entry
• Audit operating functions against operational control procedures on inventory and stock control, (OE, OS, Food & Beverage, housekeeping, etc.) & other operational regulations
• Conduct walkabouts and monitor hygiene audits in back of house operational areas to check for a complete adherence to FCS standards. Gather evidence and report to the relevant functional manager of any non-conformance.

Cost Management

• Generate operational and inventory cost reports and revenue reports daily
• Check overhead costs (OE, OS ) and ensure that all departments are aware of deviations from standards and that any deviations are addressed with the functional managers
• Discuss and consult on remedial action with the Functional managers to ensure budgets and targets are achieved.
• Capture all new menu recipes and costing and updating old costing in IFS and liaise with the F&B Managers on the cost of the menus as per SOP.
• Liaise with F&B on the review of menus’ costs in comparison with the selling prices as per menu engineering in order to maintain the standard/budgeted cost of sales %age.
• Report daily on the balancing of the menu engineering sales mix (IFS sales figures balanced with My Micros) maintaining one on one links of PLU and the inventory parts or manufacturing structures, as well as any interface errors.
• Analyse cost and revenue per item to ensure non-profitable items are identified.
• Execute buffet costing for all buffet restaurants at least three times a week
• Advise on abnormal trends in consumption.Create and continuously review assortments for every department according to their menu ingredients (component parts) and check that there is no deviation from the assortment so that there is a correct inventory parts used in each recipe in theory (IFS) and physically.
• Report on price changes or deviations during the receiving of goods and capturing invoice

Stock Record Management

• Act as the custodian of all inventory accounting records making sure that all source documents of inventory transactions are complete, guarded safely and can be retrieved with ease
• Accurately update stock records in the system and allocate costs to specific kitchens and outlets
• Maintain integrity of inventory and stock data in the Micros Symphony database in liaison with Head Office Hospitality Support IT
• Manual books must be registered and audited every day to make sure that all manual transactions are updated on IFS
• Manage business continuity plans when IFS and Symphony systems are offline making sure that the internal and external guests do not feel the impact. Implementing the relevant SOPs at the instant to make sure that the company does not lose revenue.
• Be the custodian of IFS supply chain systems and processes in the business unit, managing user rights and access controls, mapping of inventory parts to relevant sites,
• Report any technical system problems.
• Test the integrity of the system for completeness of all transactions (purchases, issues in/out) on complex with emphasis on cut off, accurate costs apportionment.
• Train and coach new users of IFS and to ensure the effective implementation of the system
• Monitor average price movements and investigate part history and report on any abnormal fluctuations
• Extract daily issues to revenue on F&B, OE and OS per outlet and populate the revenue reports daily

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
• Performance contracting, reviews and development
• Assist in providing resources and removing obstacles to performance
• Onboarding of new staff members

Client Engagement

• Maintain a good working relationship with all operational departments
• Liaise with Chefs, Floor and Outlet Managers with regards their requirements as well as new products, discontinued products, and any other relevant info with regards stock.

Skills and Knowledge

• Analytical skillsProblem-solvingDecision-making skillsControlling people and non-people resourcesPlanningDeveloping relationshipsChecking skills / Attention to detailWorking with information (agreements, laws, regulations, statistics)Reviewing / evaluating information and dataClerical Administration skillsClient service orientationOperational Product knowledge (F&B, Housekeeping, Operating supplies & equipment)Cost controlStock control proceduresSHE legislative requirementsEnglish Written and verbal communication skillsNumerical skillsPricing, product analysisVendor RelationshipsProficient computer skills (MS Office; Micros, IFS)

Requirements

Education

• 2-Year Diploma in cost management, stock control and / or procurement 

Experience

• 3-5 years’ experience in a similar position in cost control or operations control 
• Experience / exposure to the hospitality industry would be an advantage. 

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Description
Job Purpose:

• Responsible for the food preparation and presentation of exceptional culinary products for the restaurant / banqueting / hotel operations according to Sun International’s operational excellence standards, procedural compliance and customer experience expectations.

Core behavioural Competencies:

• 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          
• Continuous learning

Technical/Proficiency competencies:

• 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          
• Continuous learning 

Key Performance Areas:

Food Preparation:

• 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

Culinary Governance Standards:

• Arrive at work ready for service dressed in relevant PPE with culinary tools / knives Identify issues with regards to 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

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
• 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 necessary

Requirements
Education:

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

Experience

• 6 months experience in culinary operation 

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Description
Job Purpose

• 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:

Key Performance Areas

Duties and responsibilities include

Delivered F&B Plan implementation: 

• 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 rationalization 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.

Requirements
Education

• 3-year Hotel School Diploma or equivalent National Qualification at a Diploma level 

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
• Food and Beverage experience in a Casino environment would be an advantage

Skills and Knowledge

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
• 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