Fresh Jobs at Sun International

Description

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

Requirements

Qualifications:

• 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

Experience:

• 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

Work conditions and special requirements:

• Ability to work shifts that meet operational requirements

Core behavioural 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

Technical / proficiency competencies

Knowledge

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards

Skills

• PC skills
• Coaching
• Cooking methodologies

Key Performance Areas:

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

go to method of application »

Job Purpose 

• The F&B Creative Executive  will be responsible to lead and set the creative vision for the Palace brand across various platforms and areas of operation including conceptualizing, aligning and showcasing themes from an interior design, food display, promotions, and F&B product perspective to reflect the Palace brand identity while seamlessly blending aesthetics with practicality with the aim of achieving the operational objectives of the hotel, offering a unique African experience.
• The role will also be responsible for creating maximum engagement across consumer touch points, collaborating with marketing to ensure innovative marketing campaigns and content, and producing customer-centric marketing experiences to showcase the Palace as a luxury hotel brand on various media channels and growing the reputation of the hotel as a leading hotel of the world.

Key Performance Areas

Job Scope & Responsibilities

• Provide thought leadership and innovation in maintaining and adapting the Palace’s F&B customer value proposition, plan and standards
• Create a roadmap and objectives around the customer’s five-star gastronomy experience and journey when visiting the hotel
• Provide innovative concepts and customer insights to showcase food and beverage displays to entice customers to experience the Palace offering
• Make restaurant and food display spaces functional, safe, and beautiful by determining space requirements and selecting essential and decorative items, such as colors, lighting, sound and materials to enhance the presentation of dishes
• Use creative flair and technical expertise to design layouts, select appropriate colour schemes, furniture, materials, and accessories that synchronize with the menu and food product offerings.
• Craft functional and visually appealing spaces, considering aspects like lighting, acoustics, ergonomics, and sustainability
• Compile customer-focused hospitality solutions and promotions relevant to customer preferences within the parameters of the Palace brand
• In collaboration with the F&B and food prep teams, implement solutions to improve overall customer experience and offerings to customers to address identified gaps and opportunities
• Track and analyse feedback from clients with regards their experiences, taking any remedial action to address areas of concern with relevant stakeholders
• Communicate objectives and important information with regards F&B product offerings and changes to the team and key stakeholders to ensure optimal execution and synergy throughout the experience
• Collaborate with other departments to implement the experience for customers across the property
• Be available on the floor and interact with customers to build relationships, understand expectations and provide a hospitable experience for customers from arrival and throughout their stay
• Develop and maintain a customer recognition programme to acknowledge customers’ special occasions including birthdays and other important dates
• Actively mentor and provide advice and support to the Butler team in the setup and display of food and beverage events and special occasions
• Drive a “best-in-class” customer insights culture that provides an understanding of who our customer is; and analysing, measuring and providing insights reporting into customer experiences and preferences, based on business intelligence data analyses
• Monitor that the customer relationship database is complete and accurate with comprehensive and valid data to provide consistent and reliable insights into the Palace’s VIP and return customers, their preferences and feedback
• Compile promotion plans and proposals (including recommendations, project plan and costing) for events / promotions in line with operational objectives and targets
• Define resource requirements for delivery of displays / promotions / events at the Palace including entertainment as is required
• Develop internal communication messaging around promotions to ensure cohesive messaging with regards promotional activations
• Hire or source any additional technical equipment requirements
• Communicate with promoters and suppliers with regards requirements for specific events / entertainment
• Oversee action plans including advertising, media liaison, promotional collateral
• Project manage milestones for the delivery of the promotion, ensuring all stakeholders are updated and follow-through happens
• Develop publicity plans and objectives to maximise positive publicity and ensure the correct target market is reached
• Compile and deliver content for media releases and publicity material to display the Palace’s F&B offering
• Be present during promotional events to ensure a seamless execution in line with plans
• Co-ordinate post-mortem feedback from operations and other stakeholders to evaluate the success and relevance of the promotion
• Completes month end analysis and compile reports
• Track and reconcile expenses to allocated budget
• Resolve any problems and queries as may arise with regards the planning and implementation of promotions at the unit  

Requirements

Education

• Grade 12
• 3 Year Diploma in Design Management

Experience 

• Minimum of 8 - 10 years experience in creative interior design and layout within the hospitality environment
• Ability to supervise and lead concepts and promotions
• Understanding and track record in showcasing Food and beverage concepts 

Skills and Knowledge

Core behavioural competencies 

• Conceptualising
• Problem Solving
• Decision-making
• Implementing (Planning; Delegating; Follow-through)
• Dealing with Customers
• Emotional resilience
• Building & Developing relationships
• Integrating (Connecting; Collaborating; Dealing with Conflict)
• High energy levels

Technical / proficiency competencies

• Food and beverage concepts and setups
• Promotion Management
• Marketing research
• Strong English Verbal & Written Communication skills
• Business Acumen
• Digital acumen including Social Media platforms
• Networking skills
• Cultural understanding & protocol
• Business Intelligence interpretation
• Proficient Computer Skills (MS Office / EGS)
• Project management

go to method of application »

Job Purpose

• Responsible to be the frontline customer service point for facilitating the flow and securing of cash from transactional exchanges with guests, satellite stations and other cash desk areas on the gaming floor (including caions and vault) and to assist with count processes as required, in line with internal professional standards and gaming regulations.

Key Performance Areas

Prepared Work Area

• Check work area and ensure all equipment is functioning and ready for service
• Check cleanliness of own section or station
• Communicate and follow-up on the correction of any equipment faults or defects

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

Cash Desk Transactions

• Handle all player transaction requirements with regards the exchange of cash, chips,vouchers and smart cards and paying out ‘winnings’
• Reconciliations (treasury, automated cashier machine, chip) are completed daily
• Calculate and execute pay-outs
• Accurately conduct financial transactions on the gaming systems
• Identifies and escalates suspicious transactions and possible fraudulent activity
• Conduct cash-ups and reconcile float at the end of service
• Substantiate and report on any float variances
• Secure and transport float as required
• Guest information and copies of trading and transactional documentation is accurately recorded in the system
• Supporting documents have been generated for auditing purposes

Requirements

Education

• Grade 12 or equivalent

Experience

• Previous experience in a customer facing / cashiering role
• Experience in the gaming industry would be an advantage
• Successful completion of the Cashier Training School requirements.

Skills and Knowledge

Core & personal behavioural competencies

• Problem Solving
• Collecting Information (listening; asking questions)
• Dealing with Customers
• Attention to detail
• Checking (accuracy in the handling and recording of transactions)
• Following Instructions
• Emotional resilience
• Honesty in the handling of cash
• Presentable

Technical/ proficiency competencies

• English verbal communication skills
• Numerical skills (calculations)
• Cash / credit transaction knowledge
• Detect fraudulent currency
• FICA threshold and suspicious transaction reporting
• Cash desk equipment usage and maintenance
• Cashiering administration
• Count
• Basic computer skills