Fresh Jobs at One&Only Resorts

Job Summary

• To assist the Chef de Cuisine in the co-ordination and supervision of the running of the kitchen department with the aim of maintaining the standards and of achieving maximum guest satisfaction.  To increase sales, to achieve budget food cost and to stay within the budget of general kitchen expenses.  To deputize in the absence of the Chef de Cuisine.

Key Duties and Responsibilities:

ATTENDANCE

•  Ensure your time is managed efficiently, as per weekly roster.

GROOMING AND HYGIENE

• Demonstrate responsibility for colleague uniform appearance and personal hygiene in his section
• Report on duty as per roster, clock in when reporting on duty and clock out when finishing the shift, attire as defined, wear name tag at all times.

DAILY ACTIVITIES

• Ensure immediate subordinates perform within the framework as set forth in their job descriptions and standards of performance.
• Ensure the colleague time book is completed daily.
• Ensure all kitchen colleagues commence duty on time and that they are wearing the correct uniform and adhere to  health regulations
• Practice daily on the job training and assist the Chef de Cuisine in his monthly training sessions; be actively involved in facilitating classes.
• Ensure safe working conditions for all kitchen personnel by adhering to safety regulations stipulated by the resort policy and procedure.
• Ensure that all maintenance requirements are reported and recorded daily.
• Responsible for all deliveries, check them properly with an emphasis on quality, quantity and priced as per agreement.
• Ensure minimum wastage.
• Check regularly and physically on the correct staffing of the department.
• Ensure a fast and efficient service to the guests.
• Ensure customer relations are of a high standard and all complaints are dealt with immediately and in a manner satisfactory to the customer.
• Bring creative ideas for new dishes, more attractive presentations, food promotions etc.  to the attention of your immediate supervisor.

IMPORTANT RELATIONSHIPS

• Reports to Executive Chef.
• Takes decisions on operational matters concerning the kitchen that are outside the responsibility of the subordinates.
• Maintains excellent relations and professionalism amongst all peers.
• Stays in contact with staff in the department, managing through example.
• Co-ordinate with Maintenance for all work to be completed in the kitchen.
• Maintain good working relationships with F&B service team.

KEY RESPONSIBILITIES

• Recommend changes in system and procedure to increase efficiency and to improve service quality
• Ensure prompt and accurate service by kitchen colleagues, to achieve a high level of customer satisfaction.
• Ensure availability of raw ingredients at all times through proper planning, correct requisition timing and correct storage in Walk-ins.
• Ensure implementation and maintenance of standards of food quality, preparation and presentation
• Actively support F&B service with regular attendance of their briefings.

TRAINING

• Encourage team building through regular informal chefs’ briefings and an open door policy.
• Use appraisal system to review performance of direct subordinates and determine their development needs.
• Make recommendations on hiring, promoting, increments and disciplinary action for employees in the kitchen.
• Ensure career development plans and succession planning of subordinates.
• Counsel staff in relation to work related matters.
• Ensure constant ‘on the job’ training and classroom training for all staff.
• Attend behavioral and vocational training in own and related work areas to enhance skills.
• Personally conduct key training.

ADDITIONAL

• To perform any other duties as directed by your immediate supervisor
• To be available to work overtime when requested
• You as middle management are held fully responsible in keeping your fridges up to the standard of the hotel, making sure you and your colleagues work neat and tidy
• Control your stock levels, make sure you have a proper stock rotation
• Make sure you and your colleagues are cooking all dishes according to recipes and specs
• To be able to control your departments food cost and operating costs
• It is important to control your staff in your department and take necessary action when needed
• It is your duty to run the kitchen and your department and take necessary action when needed
• It is your duty to run the kitchen and your department to the set standard of the Executive Chef
• It is your duty to make sure when you are on shift that all food leaving the kitchen from which ever outlet it is, are up the Palace standards set by the Executive Chef
• To assist with keeping the stewarding department in top form

SKILLS, EDUCATION & EXPERIENCE

• 2 years’ experience in store operation  in 5 star hotels
• Interpersonal, organizational and strong administrative skills
• Strong communication skills
• Good business acumen
• Computer literate
• Knowledge in Outlet
• HACEP
• Hygiene, Health and Safety standard
   

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Job Summary

• To assist in overall restaurant operations management in promoting and ensuring total guest’s satisfaction with high standard of service and maximize potential revenue through exceeding guests’ expectations and hospitality. To promote and ensure a strong team environment in ensuring colleague motivation and satisfaction in delivering their duties promptly and courteously. As well as the supervision of duties and responsibilities of colleagues and set SOP for the outlet

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, Reuben’s, 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.
   

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Job Purpose

• The Sustainability & Engineering Manager supports the Director of Engineering in ensuring the resort operates at the highest standards of safety, reliability, luxury presentation, and environmental responsibility. The role is responsible for managing day-to-day engineering operations while driving sustainability, energy efficiency, and environmental compliance in line with 5-star hospitality expectations and brand standards.

Engineering & Resort Maintenance Operations

• Support the Director of Engineering in leading the Engineering Department across all resort facilities.
• Manage daily maintenance operations to ensure minimal guest disruption and exceptional presentation standards.
• Oversee preventative maintenance programs for HVAC, electrical, plumbing, BMS, fire systems, lifts, kitchens, pools, and spa facilities.
• Ensure rapid and professional response to guest-impacting maintenance issues.
• Coordinate and supervise contractors, ensuring adherence to safety, quality, and brand standards.
• Assist with CAPEX planning, asset lifecycle management, and refurbishment projects.
• Ensure full compliance with South African statutory regulations, OHS Act, fire safety, and environmental legislation.

Sustainability & Environmental Leadership

• Lead the resort’s sustainability strategy aligned with corporate ESG objectives and luxury hospitality best practice.
• Monitor, analyse, and optimise energy, water, and waste consumption.
• Implement energy-saving initiatives, renewable energy projects, and carbon reduction programs.
• Drive responsible water management initiatives relevant to Cape Town’s climate.
• Oversee waste reduction, recycling, and environmentally responsible procurement practices.
• Prepare sustainability reports, audits, and compliance documentation.
• Promote sustainability awareness across all departments.

Guest Experience & Operational Excellence

• Ensure engineering operations support seamless guest experiences and 5-star service delivery.
• Collaborate closely with Rooms Division, Spa, Food & Beverage, Housekeeping, Security, and Finance teams.
• Participate in duty management and emergency response when required.
• Act as deputy to the Director of Engineering in their absence.

Qualifications & Experience

• Technical Qualification with relevant experience, Diploma or Degree in Electrical, Mechanical, or Facilities Engineering (or related field).
• Minimum 5 years’ experience in engineering or facilities management.
• Luxury hotel or resort environment experience.
• Proven experience implementing sustainability or energy management initiatives.
• Strong knowledge of hospitality building systems and South African statutory compliance.
• Experience managing budgets, contractors, and capital projects.

Skills & Competencies

• Strong leadership and team management skills
• High attention to detail and quality standards
• Excellent technical problem-solving ability
• Financial and commercial acumen
• Strong organisational and planning skills
• Professional communication and stakeholder management
• Calm under pressure with a service-driven mindset

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Job Summary

• Spa Attendants are responsible for delivering exceptional levels of hygiene and cleanliness in all aspects of the spa operation in line with ESPA and Hotel brand standards, whilst delivering excellent five star client care.
• Responsible for performing spa set up and close down procedures and ensuring all guest amenities are replenished throughout the day. 

Key Areas of Responsibility

Housekeeping Duties/ Operations

• Set up and close down the spa as per the brand standards set down by ESPA and Hotel, using relevant  checklists.
• Carry out a regular walk through of the entire spa to ensure cleanliness, working facilities, adequate stock levels of guest amenities and linens, removal of dirty linen, candles lit and checking flower displays are fresh and presentable.
• Ensure client lockers are turned around quickly with the appropriate amenities and presentation.
• Removal of dirty linen from the spa without disturbing the client experience, delivering it to the relevant housekeeping area.
• Maintain the cleanliness and adequate stocking of the therapist preparation areas.
• Liaise with relevant F&B outlets to receive refreshments for the spa ready for opening and refreshing throughout the day.
• Aid therapists in setting up for treatments and clearing away afterwards.
• Assist all other members of staff at all times including therapists, reception support and gym staff.

Guest Relations

• Express courtesy to guests at all times, offering assistance where required.
• Maintain a good knowledge of treatments and services offered in the spa to assist with guest enquiries.
• Attend to guests in both the relaxation and waiting areas ensuring that they are comfortable as well as offering refreshments.
• Support reception by taking guest’s shoes and guiding them to changing rooms, as well as pointing out the location of heat experiences and relaxation areas and explaining their use.

Health, Safety & Hygiene

• Monitor the maintenance of all equipment and facilities within the spa and fitness area, reporting any issues to Duty Manager/ Hotel Maintenance.
• Responsible for pool plant testing during spa operating hours, ensuring chlorine and PH levels are at a safe level, recording findings to maintain an accurate record.
• Maintain the cleanliness of the entire Spa in particular the changing rooms, toilets, and showers plus relax areas. These should be kept in a neat, tidy and sanitary manner in accordance with ESPA and Health and Safety Standards.
• Receive training to ensure that all relevant legislation pertaining to the Health and Safety at work Law and Health and Hygiene standards are implemented within the Spa.

General

• Maintain a high standard of appearance and personal hygiene as laid down by the Spa Director/Treatment Manager.
• Always be punctual and prepared in advance of starting work
• Perform any other duties deemed reasonable by management showing flexibility to cover areas outside the listed responsibilities.

SKILLS, EXPERIENCE & QUALIFICATIONS

• Able to read and write English
• Basic knowledge and understanding cleaning and cleaning tools