Fresh Jobs at One&Only Resorts

Key Duties and Responsibilities

• Organize the whole financial aspect of the Hotel in all departments.
• Deal effectively with requests from Global Office as well as from the Owner’s side.
• Establish proper procedures and guidelines in terms of Purchasing, Capital Expenditure planning and implementation, annual budgets and forecasts
• Establish new IT procedure and the set up of IT System that would establish Control and Procedures.
• Create new IT files for implementation so as to gain time and generate an increase in efficiency meeting the reporting needs of the Company.
• Controlling the payroll burden of the company and oversee the preparation of the monthly hotel payroll
• To be IT proficient in hospitality PMS, POS and Accounting Software Systems.
• Responsible for the preparation of the month end reporting to the Global Office and the Owners
• Ensure that all control procedures relating to the inventory, purchase and payable ledgers are adhered to at all times, and any discrepancies are reported to your superior immediately.
• Fully aware of all related accountable issues in regards to the Purchase ledger
• Monitor and review purchasing, delivery and requisitioning procedures.
• Oversee the payable entries and preparation of cheques
• Assist wherever needed in all tasks done by employees under his/her control responsibility
• Directs and assists in conducting the regular stock takes within the Food & Beverage, Housekeeping and other Inventoried Departments on a monthly basis in accordance with schedules set by your immediate Supervisor.
• Participates in inventory counts to ascertain that they are properly taken and coordinated with the accounting record.
• Maintaining and conducting quarterly Operating Equipment stock take for the complete operation of the property.
• Ensure at all times that the Accounting system reflects the revenue and statistical figures of the Property Management System
• Ensure that accurate reconciliation of all Balance Sheet accounts for each month end are prepared
• Conduct the establishment of the yearly Budgets and Forecasts with the Excom, Director of Sales and General Manager
• Prepares monthly revenue reports for Management and Global Office
• Ensure the Fixed assets registry is up to date
• Coordinates the collection and preparation of all statistical data required by the General Manager
• Oversees the reconciliation of all bank accounts each month. Conducts monthly cash count of general cashier and other cashier’s cash funds.
• Ensure all procedures in terms of Income Auditing are respected and enforced.
• Oversee the preparation of the weekly Cash flow projection and monitoring thereof.
• Work closely with the General Manager in all related matters concerning the good function of the department and hotel financial operation, as well as the maintenance of good working relationships with the Owners and Management Company.

General Accounting functions

• Ensure accurate and timely delivery of the month end accounting package.
• Ensure that financial controls are adhered to and developed alongside the business.
• Control and seek to reduce all operating costs of all departments in the hotel whilst maintaining standards set.
• Ensures that the Accounting department and any other department are respecting the Hotel accounting policies and procedures at all time
• Ensures that all accounting entries are made according to the Uniform System of Account and or to the guidelines provided by Global Office or the Executive Vice President of Global Finance
• Responsible for the revenues received and dispersed in all departments under his/her direct supervision by maintaining proper internal controls and auditing procedures

Skills, Experience & Educational Requirements

• To have excellent numeric, literacy and keyboard skills, possessing Microsoft Word, Excel, Word, Outlook and PowerPoint (essential) and a knowledge of IS systems such as  Accounting Softwares and Micros POS system (Opera/Fidelio is desirable).
• To be knowledgeable in advanced computer set up, such as MS Macros, Networking, Servers andHyperion
• Minimum of 5 years-accounting experience and previous accounting experience at a director/managerial level.
• Proven leadership and coaching skills with a track record of developing a highly motivated and cross-trained group of progressive accounting professionals.
• Familiarity with hotel operating systems and software
• Excellent administrative, interpersonal, organizational, written and verbal communication skills.
• 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.

Education or Certification

• Professional designation or acceptable university degree with an appropriate specialization in Accounting or enrolled in a recognized accounting program with progression to 3rd or 4th level preferred.

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Key Duties and Responsibilities

General:

• Inspire guests with an attitude of personal attention to their requests
• A commitment to a sense of urgency, immediacy and total responsiveness
• Anticipate guest needs and address them in a refreshing manner
• Demonstrate commitment to uncompromising standards of excellence
• Have superior knowledge of Cape Town and surrounds
• Approach each guest in a confident and welcoming manner
•  Work as a team with all other Departments in their endeavor to delight the guest
• Demonstrate a willingness to “go the extra mile” to exceed guest expectations
• Show respect for guests security and privacy at all times
• Dissatisfied guests are acknowledged immediately and attended to without delay.  The guest is assured that the complaint will receive immediate attention and such complaints are resolved within the individual’s ability or are referred to the appropriate person.  Complaints are followed up where appropriate to ensure satisfactory actions are taken
• To understand the basic business imperative and operational standards with regard to the establishment
• To adhere to agreed systems and procedures
• Represent the establishment in a positive manner at all times
• To complete all given tasks in a timely manner and to adhere to operational hours as needed

Customer service:

• Process Incoming and outgoing telephone calls, communicate verbally, written communication, provide customer information, receive and process reservations
• The telephone is answered within 3 rings according to the prescribed criteria and TSA call flow criteria
• All reservations are processed accurately and efficiently
•  Different types of guests requirements are accommodated e.g. VIP’s, disabled, elderly
• Communicating of any guest-related information to all relevant departments
• Guest expectations are exceeded in all areas
• All relevant details are recorded accurately e.g. payment details
• Appropriate recommendations, options and alternatives are communicated to the guest
• Confidentiality of information is maintained at all times
• Special Requests are communicated to relevant Departments

Financial - Selling hotel facilities in order to maximize revenue:

• Every call to be used as an opportunity to upsell
• Facilities, activities and special events are promoted
• To remain fully informed at all times regarding the facilities that the hotel has to offer and Cape Town as a destination
• To ensure you remain aware at all times of what packages are on offer and which tiers to sell at and communicate specials and promotions to guests
• Sales & Marketing activities are supported 

Administration:

• Ensure accuracy of all market segments with rate codes when making reservations when making reservations.
• Processing of all reservations by mail, telephone, E-mail, GDS, third party websites and fax - one-hour turnaround time
• Processing of all reservations from agents, tour operators, general public and sales
• Passing on accurate guest information to relevant departments
• Processing of all cancellations, revisions and information updates or changes
• On a daily basis to accurately input individual reservations in the PMS
• To respond to all reservations/inquiries within one-hour turnaround time
• Thorough knowledge of Frequent Flyer Products, services and administration e.g. Emirates program
• To accurately inform all individual and guest reservations of the hotel cancellation policy
• To utilize “preferences”, “traces “and comments to ensure that the relevant departments are kept updated with regards to any preferences made by guests e.g. transport, wine, cots, allergenic pillows etc.
• To ensure that all relevant administration is kept updated at all times
• To follow up on all no shows and to change accordingly.
• To follow up on late cancellations and charge accordingly
• To follow up on early departures and charge accordingly
• Query account transfers receive required authorization

Working environment & interpersonal skills:

• All colleagues are dealt with in a polite and helpful manner at all times
• Contribute to team work which positively impacts on Guest Service
• Essential information required by the organization is accurately communicated to the appropriate personnel and any differences of opinion with other members of staff are dealt with in a manner that maintains goodwill and respect and avoids offence and conflict
• Management is kept informed in an appropriate and accurate level of detail about activities, progress and results and information and advice on matters within allocated area of responsibility is sought from supervisor when necessary
• Instructions from management are treated constructively and acted upon
• All health, safety & security procedures implemented to ensure safety of guests and colleagues
• Grooming and uniform wear conform to standards and requirements
• Proactively participates in own development

IFH mystery call program:

• The Hotel operates a quality assurance “mystery Guest” audit program every month.  The passing mark is 90% for the Reservations Department.  When the department has scored under 90%, to assist the Reservations Manager in providing a written report detailing both explanations and remedial actions being implemented to improve performance. 
• To abide by the Mystery call standards and Hotel specific criteria: in order to secure a minimum General Score of 90% for the Department.

Skills, Experience & Educational Requirements

• Computer literate including relevant software and experience in using a PMS system
• At least 2 year experience in a similar position
• Focus on detail which is a major requirement of the job
• To be able to work efficiently and quickly in a fast paced environment
• Be able to prioritize as this position has multiple projects going simultaneously
• Very socially-focused, requires “how can I help you?” attitude
• To be able to build and maintain relationships
• Adherence to procedures and guidelines is important
• Effective Communicator, open-flowing communication is important
• Must be friendly and genuinely interested in the business, agenda and needs of others including the company, its management and customers
• Persuasive selling style to communicate the company’s services & facilities, policies and terms and conditions
• To be able to work with and for others in a helping role
• To be able to lead by example, to be able to assist when required
• Task driven to ensure proper results
• Work accurately with figures and perform advanced calculations
• Successful candidate will be required to work expected to work late shifts 2 – 11pm, weekends and public holidays.

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Key Duties and Responsibilities

• Use correct cleaning chemicals for designated items, according to Health and Safety regulations and hotel requirements.
• Set up and organize work station with designated supplies and equipment; report shortages to supervisor.  Replenish as needed throughout the shift.
• Check the working condition of equipment and machinery in accordance with specifications; rectify any deficiencies.
• Clean designated equipment, sinks, service areas, walls, floors, kitchen/ cafeteria/dumpster/compactor areas as assigned, following all departmental procedures and sanitation requirements.
• Inspect the cleanliness and condition of all washed equipment and areas; clean items not meeting standards.
• Store cleaned equipment in designated areas.
• Handle all wares carefully to prevent breakage and loss.
• Monitor usage of chemicals to maximize consumption.
• Maintain cleanliness and working condition of garbage disposal and grease traps.
• Maintain cleanliness and organization of work areas throughout shift.
• Stock kitchen lines, restaurant service areas and buffet line with designated cleaned wares, utensils and equipment.
• Clean spills in kitchen and work areas immediately.
• Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
• Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
• Transport garbage containers from kitchen and work areas to dumpster; empty and clean according to standards.  Adheres to recycling regulations.
• Clean garbage compactor and area as assigned.
• Report any damages, maintenance problems or safety hazards to the supervisor.
• Adhere to all Health Department, sanitation and safety regulations as required by the hotel.
• Organize and restock work areas for next shift as specified in departmental standards.
• Work with chemical and machine repair personnel to repair machine, improve quality or standards, increase productivity or capacity of machine.
• Complete job functions of other departmental positions as assigned.
• Assist in plating up banquet meals. Assist in inventories as assigned
• Perform special cleaning projects as assigned
• Ensure that floors are swept and mopped. Keep floors clean dry, spills are picked up immediately using wet floor signs, dry rags, and dry mops
• Clean walls, tables, racks, sinks, floor mats and disposal area, polish stainless steel, ceilings.
• Clean Ovens, hoods, filters, drains, hot boxes, steam tables, stoves, according to schedule or as specified by the Executive Chef of their respective area of responsibility.
• Maintain organization and ensure proper storage and cleaning of all rolling stock and racks, silver, pre-soaking and operation of dish machines.
• Comply with attendance rules and be available to work on a regular basis according to the Roster
• Perform any other job related duties as assigned.

Skills, Experience & Educational Requirements

• Ability to satisfactorily communicate in job-related English.
• Ability to count.
• High school graduate or equivalent vocational training.
• Previous experience in janitorial/ cleaning position.
• Familiarity with proper sanitation regulations.
• Knowledge of proper chemical handling.
• Ability to perform duties with attention to details, speed, accuracy, follow-through and cooperativeness and be able to follow directions.
• Ability to adapt to meet priority changes of work flow or requirements.
• Ability to operate designated machinery and remains alert while operating it.
• Ability to exert physical effort in transporting equipment and wares and withstand high temperatures, moisture and noise levels in work areas.

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Key Duties and Responsibilities

Maintain complete knowledge of:

• All liquor brands, beers and non-alcoholic selections available in the outlet
• The particular characteristics and description of every wine / champagne by glass and most major wine on the wine list, as well as the focal concept eg: cocktails of Vista Bar and the Afternoon Tea offerings inclusive of all teas available
• Designated glassware and garnishes for wines and beverages
• All menu items, preparation method / time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
• Daily reservation updates and V.I.P. list.
• Scheduled in-house group activities, locations and times.
• Correct maintenance and use of equipment.
• All department policies/services procedures.
• To maintain the restaurant profits through increased revenue and minimizing of costs.
• To be responsible of restaurant asset management.
• To be a passionate supervisor and always have a “Can Do Attitude” and practice “open door” policy to all colleagues.
• To initiate guest interaction through seeking and soliciting feedback from guests.
• To accurately forecast business demands on weekly basis to ensure efficient staffing, food and general supplies ordering.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness.  Instruct designated personnel to rectify and cleanliness. Organization deficiencies.
• Follow and maintain established par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Constantly review on daily specials and top sales items; update briefing board throughout shift.  Ensure that colleagues are aware of such.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the shift to meet the business demands. Coordinate breaks for colleague.
• Ensure that colleague reports to work as scheduled.  Document any late or absent colleagues.
• Assign work and side duties to colleague in accordance with departmental procedures.  Communicate additions or changes to the assignments as they arise throughout the shift.  Identify situations, which compromise the restaurant standard and delegate these tasks.
• Conduct pre-shift meeting with colleague and review all information pertinent to the day’s business.
• Inspect grooming and attire of colleague; rectify any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Constantly monitor colleague performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards, rectify any deficiencies with respective personnel, provide supervision, coaching and counseling when needed.
• Inspect table set-ups; check for cleanliness, neatness and agreement with guest’s order and departmental standards; rectify deficiencies with respective personnel.
• Check the status of all orders and ensure that they are delivered within designated timelines.
• Assist and guide colleague with their job functions to ensure optimum service to guests.
• Assist Assistant Manager to conduct formal colleague training program on food and beverages and service standard.
• Monitor guest reactions and confer frequently with service colleague to ensure guest satisfaction.  Review guest feedback with Assistant Manager to check on guest satisfaction and offer further assistance.
• To ensure all colleague answers telephone with corrects salutations and telephone etiquette.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.  Promote positive guest relations at all times.
• Be familiar with all Resort’s Dining Outlets and its activities, services / features to respond to guest inquiries accurately.
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Monitor and maintain cleanliness and working condition of restaurant equipment, supplies and work areas.
• Assist in taking guests’ orders, following specified procedures, as necessary to ensure department standards.
• Organize coordinate, direct colleague in set-up, service and breakdown of hospitalities in accordance with restaurant standards; follow up on special arrangements with respective personnel.
• Organize, coordinate and direct colleague in set-up, delivery and retrieval of amenities in accordance with restaurant standards.
• Ensure all closing duties for colleagues are completed before colleague signs out.
• Provide feedback to colleague on their performance.  Handle disciplinary problems and counsel colleagues according to restaurant standards.
• Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
• Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.
• Document pertinent information in restaurant log book.
• Complete all paperwork and closing duties in accordance with restaurant standards.
• Review status of assignments and any follow-up action with co-managers.
• Complete and direct scheduled inventories. 
• Attend designated meetings, menu and wine tasting.
• Expedite on floor or in bar as business demands.
• Complete departmental filing.

Skills, Experience & Educational Requirements

• High school graduate or Diploma in Hospitality Management.
• Minimum 2 years of experience in serving alcoholic beverages.
• Knowledge of the various outlets and cuisine and its service styles eg: Nobu, Isola, , In-Room Dining and Banqueting
• Minimum 2 years’ experience as full service restaurant Supervisor or Captain or similar
• Certification in wine, liquor and food handling courses.
• Fair knowledge of wines, its characteristics and supplies, inclusive of cocktails, spirits, brandies and whisky
• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Ability to provide legible communication.
• Ability to compute good mathematical calculations.
• Previous experience in cashiering.