Current Vacancies at Sun International

Job Purpose

• Responsible for creating and updating wine lists, making recommendations on food and wine pairings, and advising guests on wines based on their personal tastes. The role will also include developing controls to monitor stock, supervising wine service and collaborating with winemakers to renew our selections and monitor pricing. 

Education

• 3-year Hospitality Management Diploma
• Certification as a sommelier
• Certificate Course (4th level) in Wine From Cape Wine Academy 

Experience

• Minimum of 5 years’ experience in food and beverage with 3 years as a wine steward
• Previous experience as a sommelier is an advantage 

Skills and Knowledge

• Strong English communication skills
• Wine product knowledge
• Passion for wine
• Knowledge of food and beverage pairings
• Wine pricing and cost control
• Inventory & OE control procedures
• Business & financial acumen
• Proficient computer skills – MS Office and F&B software systems
• Stakeholder management

Key Performance Areas

• Work with the F&B Operations Manager to develop F&B SOPs for wine service and ensure these are embedded in operations
• Create and update the wine menu in coordination with chefs and the Food and Beverage Operations Manager
• Recommend food and wine pairings
• Advise guests on wines based on their personal tastes and food choices
• Inform guests about different varieties of wines and prices,
• Ensure wines are served at the right temperature and within the proper glassware
• Store open bottles properly to maintain strong taste
• Manage the wine cellar and ensure par levels of stock available on guests’ requests
• Train waitrons on available wines, and how these should be served
• Negotiate purchase prices with vendors
• Oversee all wine purchased and cost management in line with budgets
• Organise wine tasting days or “wine of the month” events
• Present results on wine product performance including recommendations for improved opportunities for revenue
• Responsible for monthly wine stock takes to minimise stock loss and ensure stock on hand balances with monthly sales and in line with hotel budgeted beverage cost%
• Count, care and store all specialized Operating Equipment needed for wine display, serving and storage (bottle stoppers; decanters; sable; thermometers etc.)
• Oversee that the wine cellar is neat, clean and stocked for customer usage
• Comply with all health and safety regulations
• Monitor standards in wine cellar; fridges and stores in line with hotel FCS ensuring that audit target are achieved.

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Job Purpose

Responsible for the effective day-to-day management of the restaurant outlet (including food and beverage service) and the management of the team with specific regard to achieving profitability, maximising operational efficiencies and productivities; maintaining the restaurant product and standards of operation; maximising customer satisfaction; controlling operating equipment and stock, and developing a competent team.

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

Skills and Knowledge

Core behavioural competencies

• Planning
• 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
• Problem-Solving

Technical / proficiency 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

Key Performance Areas

Business Plan Implementation

• Develop outlet objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of F&B deliverables for the outlet
• Conduct risk analyses i.t.o impact on short term profit margins
• 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

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
• Provides feedback and reports back to management on the performance and challenges within the restaurant
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift
• Completes shift reports

Restaurant Product Enhancement

• Monitor service offering / products and pricing within restaurants
• Make recommendations of improvements to the product and service offering
• Compile and co-ordinate the food and beverage promotional calendar for the outlet
• Monitor customer service standards in the outlet 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 outlet
• Monitor the use and storage of OE
• Monitor stock control and OE control processes
• Investigate variances / discrepancies and take necessary action to correct

F&B 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

• 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

Budget management

• Participate in the preparation of budget forecasts & controls for the outlet
• 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
• Contribute to month-end financial commentary for the outlet

Customer Relationship Management

• 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 outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Be present on the floor during service / promotions or functions
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
• 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