Fresh Jobs at Sun International

Main Purpose of the Job

Responsible for the management of the kitchen operations and team within an area of the business unit (including a range of restaurant outlets and / or banqueting operations), 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.

Core behavioural competencies

• 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

 Deliverables

 Delivered Culinary Plan & Results

• In collaboration with the Executive Sous 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

 Shift management

• 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

 Reporting

• 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

 Culinary Standards & Governance

• 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

 Financial control

• 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
• Authorise 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

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

Stakeholder Relationship Management

• 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

Job Complexity

Know How

• Requires specialised knowledge of techniques, equipment and processes relating to culinary methodologies, products and customers
• Short term planning involves conducting the planning of activities to meet and optimise new business targets and growth in customer spending by working with others in the customer value chain;
• Organise, plan and prioritise tasks for self and team to ensure that work gets done profitably and efficiently;
• Effective scheduling to ensure that team is adequately resourced to achieve targets/meet job requirements.
• Interact with F&B customers and team - influencing, motivating and encouraging specific behaviour

Problem- Solving

• Apply business acumen and sound common sense to the overall management of culinary operations and teams within regulated standards;
• Monitor changes in the kitchen and is quick to act upon potential opportunities, risks and challenges;
• Consider all the facts, options and possible outcomes prior to making decisions;
• Analyse and diagnose product performance issues in order to maximise or leverage the strengths of the team in a competitive environment;
• Deal with diverse problems in own area, using judgment and discretion to resolve them;

 Accountability

• Provide information and make recommendations regarding products and services that will meet customer needs;
• Suggest initiatives to increase penetration of customer base;
• Solutions should be profitable and ensure the correct customer behaviour in terms of product usage;
• Optimise and streamline existing systems and processes to support the business strategy in terms of cost efficiency, managing risks and improving the service offering;
• There are guidelines/ policies and procedures in place to be followed, but the incumbent needs constantly consider ways of improving productivity and profitability.

Requirements

Education, experience and competencies required

•  Grade 12
• 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
• 5-6 years’ experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years’ experience must have been as a chef de partie
• Demonstrated ability to make use of intermediate computer skills

go to method of application »

Main Purpose of the Job

• Manages the day-to-day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximizing revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.

Core behavioral competencies Technical / proficiency competencies

• Decision-making – use of initiative
• Learning – training; coaching; staying abreast of industry developments
• Implementing and co-ordinating – organizing 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
• Food Costing Culinary
• Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards
• Proficient Computer skills
• Coaching
• Menu engineering Cooking methodology

Deliverables

• Delivered Culinary Business Plan for the Outlet
• In collaboration with the Executive Sous 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 lign 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 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

Outlet Product Enhancement

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Monitor products and pricing within the outlet
• Make recommendations of improvements to the product / menu offering
• Compile and co-ordinate the culinary promotional calendar for the outlet
• Monitor standards in the outlet and identify any areas of concern

Culinary Standards & Governance

• 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, operating expenses (gas) and operating supplies (packaging, chemicals), 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

Outlet Budget Management

• Collaborate with the Executive Sous Chef to complete the planning for the Budget and forecasts for the outlet
• Motivate and manage Capex requirements for the outlet
• Authorise spend in line with budget
• Monitor food costs (purchases related to revenue)
• 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
• Produce a 10-day / 20-day and monthly food cost report
• Monitor departmental leave liability
• Check and report on all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
•  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.
• Contribute to month-end financial commentary for the outlet

People Management

• Manage 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
• Provides resources and removes obstacles to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members
• 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

Job Complexity

Know How

• Requires specialised knowledge of techniques, equipment and processes relating to culinary practices, products and customers
• Short term planning involves conducting the planning of activities / menus to meet and optimise new business targets and growth in customer spending by working with others in the customer value chain;
• Organise, plan and prioritise tasks for self and team to ensure that work gets done profitably and efficiently;
• Effective scheduling to ensure that team is adequately resourced to achieve targets/meet job requirements.
• Interact with outlet customers and culinary team - influencing, motivating and encouraging specific behavior

Problem- Solving

• Apply business acumen and sound common sense to the overall supervision and control of the outlet’s operation and team within defined standards;
• Monitor changes in the outlet and is quick to act upon potential opportunities, risks and challenges;
• Consider all the facts, options and possible outcomes prior to making decisions;
• Analyse and diagnose product performance issues in order to maximise or leverage the strengths of the team in a competitive environment;
• Deal with diverse problems in own area, using judgment and discretion to resolve them;

Accountability

• Provide information and make recommendations regarding products and services that will meet customer needs;
• Suggest initiatives to increase customer satisfaction
• Solve a wide range of queries related to customer service, dealing with these sensitively and within operational/procedural limitations;
• Solutions should be profitable and ensure the correct customer behaviour and spend;
• Optimise and streamline existing systems and processes to support the business strategy in terms of cost efficiency, managing risks and improving the service offering;
• There are guidelines/ policies and procedures in place to be followed, but the incumbent needs constantly consider ways of improving productivity and profitability.

Requirements

Education, experience, and competencies required.

• Grade 12
• 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

go to method of application »

Main Purpose of the Job

• The SHE Co -Ordinator will be responsible for the consolidation  of SHE  information from the various business areas for reporting purposes and to provide administrative  and general support to the department to ensure the seamless implementation and consistent delivery of services provided by the department to all clients and stakeholders, in line with legislative compliance and regulations.

Core & Personal behavioural competencies

• Analytical skills
• Planning and co-ordination
• Handling information / following instructions
• Clerical Administrative functions
• Problem-Solving
• Checking / attention to detail
• Writing formal correspondence
• Take initiative
• Dealing with customers / stakeholders

 Technical / proficiency competencies

• Conformance to Internal Standards
• Sun International Structure and Channels
• Communication skills – written and verbal
• Computer Literacy (MS Office)
• IFS (Purchase requisitions)
• Professionalism and Image
• Report writing
• Knowledge of SHE legislation and standards
• Knowledge of Kronos is an advantage

 Outputs

Office Administrative Support

• Provide administrative support to the SHE department (including e-mails, mail and telephone)
• Allocate and reconcile supplier invoices correctly and resolve all queries
• Submit expense claims to the Finance department as per company policy and procedures.
• Monitor staff leave as per department norms and company policy.
• Capture staff rostering into the system and distribution and communication of rostering schedules
• Order stationery, paper and other consumables (as per company procedures), ensuring availability on demand.
• Store confidential documents for safe keeping
• Troubleshoot and resolve issues with assigned clients and stakeholders, or escalate to relevant team members.
• Coordinate the flow of paper and electronic documents to the appropriate parties
• Follow through on outstanding issues and action lists from minutes
• Liaise with travel

 SHE Administrative Coordination

• Conduct research into relevant SHE activities, regulations and amendments
• Co-ordinate and compile newsletters / minutes/ presentations for communication with various stakeholders
• Develop a filing system (including records and reports) that enables others in the department to be able to access required documents from a reporting perspective
• Follow up with team members for SHE information from the business units
• Schedule audits with external stakeholders
• Update relevant registers on the Health and Safety and Environmental management system
• Enforce document control and control of records
• Coordination of inductions process for contractors and other companies working on site. Including the safety file inspection
• Assist in awareness day coordination
• Capture, consolidate and maintain SHE data in the SHE information system towards reporting for the business unit – including sustainability reporting on Safety Health and
• Environmental data and other requirements

 Meeting Co-ordination

• Send out meeting invitations in advance to stakeholders (within reasonable time period to accommodate delegates).
• Complete and distribute agenda and minutes timeously.
• Book meeting venues according to meeting requirements – number of people, equipment, times, access to floor, accessibility, refreshments, and time frames.
• Co-ordinate required equipment and ensure all in working order e.g. Air Conditioning, Laptop, Proxima etc.
• Arrange catering in line with RSVP’s and dietary requirements of the attendees.

 Job Complexity

 Know How

• Knowledge required involves the practical application of work procedures and processes.
• Planning is generally on a short-term basis (within 3 months) and within regular activity cycles.
• Communicates, co-ordinates and interacts with others in the value chain to deliver results.
• Manages one’s time and resources to ensure that objectives are achieved effectively and on time

 Problem Solving

• Interprets requirements in terms of services available and the applicable constraints.
• Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority.
• Considers all the facts, options and possible outcomes prior to making decisions.
• Works independently, and is orientated towards solving customer queries.

 Accountability

• Takes ownership of enquiries, requests and requirements until resolution.
• Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
• Interprets regulatory requirements in terms of services available and facilitates operational processes.
• Refers problems falling outside parameters to the team leader/manager for resolution.

Requirements

Education, experience and competencies required

• Grade 12
• Secretarial Diploma is an advantage
• A minimum of 2 years administrative / secretarial functions
• Exposure to and understanding of implementation of OHSAS 18001

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Job Purpose

• The Guest Services Duty Manager is accountable for supervising front of house guest relations desk, porte cochere, portering activities (hotel welcome, valet parking), and luggage services, ensuring that internal (SOP’s) and external (grading) standards and procedures are continuously achieved, client disputes / queries are resolved and that the customer experience provided by the department is professionally executed in line with Sun International standards and legislative requirements.

Key Performance Areas

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 vehicles and guest luggage as per SOP for the department
• Complete shift reports
• Facilitate the preparation of luggage labelling; VIP amenities and any special requests for guests visiting the property
• Meet and greet and ensure VIP customers; return customers; guests in high-paying room categories (e.g. Presidential suites); special Occasion customers enjoy exceptional experiences

Supervised Luggage & Parking Services

• Review arrival list for all arrivals and VIPs to check room allocations, amenities and special requests.
• Oversee and supervise guest arrivals and departures at the porte cochere
• Oversee the co-ordination of shuttle services to transport guests across the complex and also to and from locations external to the hotel.
• Conducts the porte cochere to organise transport / luggage arrangements for hotel residents
• Supervise luggage collection and delivery to and from guests rooms (where relevant), ensuring the correct tags are used to label guest luggage
• Arrange storage for packages and luggage as required by guests when checking-out until departure
• Maintain logbooks to monitor luggage stored in the luggage room based on tag number and to record movement of baggage. Report on any unclaimed luggage.
• Oversee the proper use, maintenance and repair of luggage trolleys and other service carts. Initiates requests and follow-ups for repair of trolleys whenever necessary.
• Track and audit logbooks of guest cars and keys to monitor valet parking security
• Co-ordinate and schedule the cleaning and servicing of cars and shuttles used by the hotel
• Complete and keep back-up departmental admin / paperwork – forward any transport billing to front office
• Be a point of contact for hotel residents when arriving and leaving the hotel

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
• Supervise 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
• Report on any variances for the outlet

Delivered Customer Experience

• 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 tour operators to provide a customer experience within the hotel / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, opening times of restaurants; activities;
• Compile plans and flag VIP guests to ensure their experience during their stay is exceptional; including the smooth movement of VIP’s to and from activities or restaurants; providing different options and activities, including external offerings, personalising their experience
• 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
• Follow up on Customer feedback whilst the customer is still on site to ensure that any negative customer experiences are turned around to a positive experience

Requirements

Education  

• Grade 12
• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level is an advantage

Experience

• Minimum of 3 years’ experience as a driver / porter in a front of house environment
• Previous experience in a supervisory or duty management is an advantage

Skills and Knowledge 

Core behavioural competencies 

• Collecting Information
• Team Co-operation
• People Supervision
• Appraising & developing
• Problem-Solving
• Analytical skills
• Attention to detail
• Reviewing / evaluating information and data
• Emotional resilience
• Dealing with Customers (including dealing with conflict)
• Self-driven and presentable
• Valuing Diversity & Inclusiveness
• People supervision

Technical / proficiency competencies

• Corporate & industry knowledge
• Product knowledge & standards – rooms, facilities, promotions, etc.
• Proficient English written and verbal communication skills
• Accommodation pricing structures
• Proficiency in MS Office Suite, Opera 
• Business Acumen
• Basic Financial Acumen
• Night audit procedures
• Knowledge and application of legislation relating to Safety, Health and the environment