Current Vacancies at Sun International

Job Purpose:

• Sunbet, the online gaming and sports betting division of Sun International, supports the group’s digital gaming strategy by driving product performance, operational efficiency, and revenue growth. 
• The Data & Insights Specialist is a senior individual contributor within the Insights team, responsible for transforming data into trusted, actionable insights that inform and influence operational and strategic decision-making across the business. 
• The role combines in-depth analysis, reporting, and continuous performance monitoring with strong commercial judgement. Working closely with data, integrations, and business stakeholders, the Data & Insights Specialist designs, maintains, and actively monitors dashboards and reports, critically evaluates business performance, and challenges outcomes where required. 
• Through clear insight narratives and evidence-based recommendations, this role enables teams with data while ensuring performance is tracked, understood, and acted upon, ultimately driving measurable improvements in efficiency, effectiveness, and growth.

Core Behavioural & Technical / Proficiency Competencies: 

• Commercial acumen and business insight.
• Analytical thinking and structured problem solving.
• Clear communication and storytelling.
• Ownership and accountability.
• Stakeholder engagement and influence.
• Curiosity and continuous improvement.
• Advanced SQL for analysis and data exploration.
• Strong Power BI skills, including dashboards, DAX, and Power Query.
• Strong data interpretation, insight framing, and narrative development skills.
• Ability to structure ambiguous problems and drive clarity through data.
• Ability to communicate insights to both technical and non-technical audiences.

Job Requirements

Qualification: 

• Bachelor’s degree in a quantitative or analytical field such as Data Science, Statistics, Economics, Finance, Actuarial Science, Engineering, or a related discipline.

Experience:

• Minimum 5+ years of experience in data analytics, business intelligence, or insights-focused roles.
• Proven experience delivering actionable insights that influence business decisions.
• Strong experience working with senior stakeholders and cross-functional teams.
• Experience partnering with data engineering or analytics engineering teams.

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Job Purpose

• The successful candidate will be responsible for to supervise the day-to-day delivery of culinary products and team in a section of the kitchen with the objective of preparing, producing and presenting exceptional food products in line with Sun International’s operational excellence standards, procedural compliance and customer experience expectations

Key Performance Areas

• 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 
• Use, store and clean operating equipment in line with specifications and safety regulations 
• 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

Job 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 similar graded hotel / restaurant kitchen environment skills and Knowledge 

Core behavioral 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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Main Purpose of the Job

• To prepare and deliver exceptional beverage services within the banqueting and / or restaurant operations to ensure that internal (SOP) standards are continuously achieved and professionally executed                                                                                                                                                                                                             

Duties and responsibilities include

Prepared Work Area

• Prepare mise-en-place, and conduct any other required checks and preparations for service
• Identify issues with regards the bar display and surrounding areas in terms of appearance/
• functioning of equipment and systems
• Stock bar for service
• Check cleanliness of own section or station

Service Execution

• Keep up to date with regards food products, trends and drinks methodologies required to deliver menus
• Understand and conduct all tasks in line with Food & Beverage standard operating procedures
• Take guest orders accurately and timeously and place in the system
• Explain menu items and make recommendations with regards beverage menu
• Mix drinks and present beverage in line with guest order and outlet standards
• Be attentive to guest requests
• Clear glasses after guests have completed their drinks
• Provide billing to guests
• Conduct cash-ups at the end of service
• Complete beverage stock sheets each shift
• Leverage opportunities to upsell on promotional items
• May be required to prepare cocktails in line with outlined recipes

Bar Standards

• 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
• Participate in stock takes
• Conduct daily stock counts of bar smalls
• Resolve or report on any anomalies to the required standards
• Report on any breakages at the end of the shift

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, reward programme and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

Job Requirements

Minimum requirements (Education and Experience)

• Grade 12 preferred or Grade 10 (with relevant experience)
• 2 years previous experience as a bartender
• Cocktail bartending experience would be advantageous     

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

Core behavioural competencies

• Problem Solving
• Collecting Information (listening; asking questions)
• Dealing with Customers
• Checking
• Following Instructions
• Team co-operation

Technical competencies

• Beverage / Cocktail Product Knowledge
• Barrister skills
• Operating equipment use & care
• Beverage service
• Communications skill
• Upselling skills
• Basic Computer Literacy
• Cashiering Services

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Main Purpose of the Job

• Responsible to supervise the day to day delivery of the food and beverage service and team within a specific outlet/conference centre with the objectives of maintaining standards of service; enhancing the customer experience; and controlling operating equipment and stock in line with Company standards.

Duties and responsibilities include

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 outlet
• Cash-ups at the end of the shift

Food & Beverage Product Offering:

• Monitor service offering / products and pricing within F&B outlets on the casino floor
• 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 operating equipment
• Monitor stock control and operating equipment control processes
• Investigate variances / discrepancies and take necessary action to correct

Conferencing product:

• Liaises with clients
• Attends pre-conference meetings
• Provides client with relevant solutions / options for conferencing
• Conduct QA to ensure set-up is in line with client requirements
• 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
• Monitors and reports on functions
• Conducts post-mortem on events and makes recommendations for improvements
• Provides ideas and solutions that are innovative and in line with industry trends

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
• Manage 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

Financial Control:

• 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

Deliver Customer Experience:

• 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 quest special requests, queries or complaints
• Shift hand over ensures that staff can provide customers with relevant service
• Understand, record and implement special requirements for return guests and VIPs

Job Requirements

Minimum requirements (Education and Experience)

• 3 year Hotel School Diploma or equivalent National Qualification at a Diploma level
• 3-4 years in the Food and Beverage industry including experience in banqueting, in-room dining, and/or restaurant operations.
• Food and Beverage experience in a Casino environment would be an advantage

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

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Job Purpose

• The Prive Manager is the operational custodian of the luxury guest experience and service standards within Sun International's premium gaming Prive and Sun Lounge environments.
• This role ensures a seamless, personalised, and world-class hospitality journey by coordinating cross-functional teams across Food & Beverage, Housekeeping, VIP Services, and Hotel Operations.
• Ultimately, the incumbent drives customer satisfaction, retention, and gaming spend through exceptional service delivery and the meticulous upholding of premium standards.

Key Duties and Responsibilities

• Own and manage the end-to-end Prive guest experience, ensuring all Prive standards and Standard Operating Procedures (SOPs) are implemented and adhered to through daily walkthroughs and quality inspections.
• Act as the primary host and concierge within the Prive, personally welcoming and engaging with premium customers, developing detailed knowledge of their preferences, and coordinating personalised experiences and special requests.
• Oversee all Food & Beverage (F&B) standards within the Prive and Sun Lounge, collaborating with F&B management to develop premium menus, monitor quality, presentation, and service times, and coordinate special dining experiences.
• Coordinate all support departments impacting the Prive guest experience, managing communication between VIP Services, Gaming, Hotel, F&B, and Security to ensure all guest bookings, reservations, and requests are fulfilled.
• Ensure the Prive facilities and environment remain immaculate, coordinating cleaning schedules, monitoring furniture, fixtures, and equipment standards, and resolving all maintenance issues within agreed timelines.
• Develop and maintain Prive Service Standards, conducting regular service audits, coaching and mentoring support staff (waitrons, hosts, ambassadors) to drive a culture of anticipatory luxury service.
• Manage and resolve guest complaints and service recovery situations immediately and effectively, protecting customer relationships while adhering to company policies and delegated authority.
• Continuously identify opportunities to elevate the luxury experience within the Prive, benchmarking against leading international VIP gaming destinations and recommending enhancements to menus, amenities, and service offerings.
• Embed the Customer Centricity agenda within the Prive operations by monitoring service quality, resolving escalations, and improving turnaround times for premium guests.
• Manage the allocated budget and resources for Prive operations responsibly, ensuring spend remains within approved budget and delivers value for money for premium guest experiences.

Job Requirements

Qualifications & Certifications 

• Relevant Bachelor's Degree (NQF 7) in Hospitality Management, Business Administration or a related discipline 
• Meet all requirements for a key gaming license 
• Certification in Luxury Service Management or Guest Experience Design advantageous
• Technical Skills 
• Luxury Service Delivery 
• Guest Experience Management 
• Operational Coordination 
• Food & Beverage Standards 
• Housekeeping & Facility Management 
• Complaint Resolution 
• Service Auditing 
• SOP Development & Implementation 
• VIP Guest Relations 
• Cross-functional Influence 

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Main Purpose of the Job

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

Duties and responsibilities include

Delivered F&B Plan implemention:

• Understand the Unit F&B strategy and align the development of objectives for the various outlets
• Provide input into the development of strategic objectives for the Unit’s F&B deliverables
• Manage the communication and achievement of F&B deliverables and milestones
• Conduct F&B product analyses and benchmark with leading F&B trends
• Conduct risk analyses i.t.o impact on short term profit margins vs. long term sustainability
• Communicate with all relevant Stakeholders internally at unit level
• Manage and allocate people and operational resources 

Facilitate marketing plans relative to food and beverage promotions in the outlets align implementation with EE, SD and procurement transformation processes so as to contribute towards BBBEE targets being achieved for the property

Shift Management:

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

Product Enhancement:

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

Standards & Governance:

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

People Management and Development:

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

Budget Management:

• Participate in the preparation of budget forecasts & controls
• Consolidate Capex requirements for specific outlets

Guide and consolidate the completion of Cost of Sales reports including

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

Customer Relationship Management:

• Provide input into the development of a CVP in line with the unit strategy and guest feedback
• Deal with any escalations / complaints
• Frequent Interaction with guests (especially VIP’s)
• Support VIP services in various initiatives i.e. functions, events
• Communicates customer standards to department for implementation
• Monitors customer standards and addresses gaps
• Be present and provide management support in F&B outlets and operation

Stakeholder relationship management:

• Maintains regular communication with all relevant stakeholders with regards progress, issues, changes, etc.
• Provides feedback on operations to F&B Management / General Manager on initiatives, performance, concerns, etc.
• Manages non-conformance issues
• Staff are informed of relevant information to contribute to operational effectiveness
• Department’s objectives, standards and operating procedures are communicated to internal and external service providers as per SLA

Reports:

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

Job Requirements

Minimum requirements (Education and Experience)

• 3 year Hotel School Diploma or equivalent National Qualification at a Diploma level
• 5-6 years in the Food and Beverage industry of which at least 2 years experience in a Supervisory role within the Food and Beverage environment
• Food and Beverage experience in a Casino environment would be an advantage

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 orientatio