Fresh Jobs at Sun International

Description

• The Responsible Gambling (RG) Manager is responsible for developing, implementing, and managing the company’s responsible gambling strategy and initiatives.
• The role ensures compliance with regulatory requirements and promotes a safe, ethical, and sustainable gambling environment for all customers.
• The Responsible Gambling Manager collaborates across departments to identify and mitigate gambling-related harm while driving awareness, education, and training throughout the business.

Key Responsibilities

Policy & Strategy

• Develop, implement, and maintain the company’s Responsible Gambling framework, policies, and procedures
• Ensure compliance with local, national and international RG regulatory requirements
• Monitor industry trends and best practices to continuously enhance the company’s RG approach

Player Protection

• Oversee player monitoring systems to identify at-risk behaviours and intervene when necessary
• Manage player interactions and case management processes for self-exclusions, time-outs, and deposit limits
• Work with data analytics and customer service teams to enhance detection of problem gambling behaviours

Compliance & Reporting

• Prepare reports and documentation for internal stakeholders and external regulators
• Conduct audits and risk assessments related to responsible gambling controls
• Ensure all RG activities align with AML (Anti-Money Laundering) and social responsibility obligations

Training & Awareness

• Develop and deliver RG training programs for all employees, including customer-facing teams
• Promote awareness of RG tools and support options to customers through marketing and communications
• Act as a subject matter expert on RG issues internally and externally

Stakeholder Engagement

• Collaborate with regulatory bodies, industry associations, and problem gambling support organisations
• Provide regular updates to senior management and participate in RG steering committees
• Represent the company at conferences and forums on responsible gambling and player welfare

Skills & Competencies

• Proficiency in training facilitation experience. 
• Excellent communication and stakeholder management skills.
• Public Speaking and presentation skills. 
• Ability to tackle challenging stakeholders and answer questions publicly with confidence and professionalism. 
• Ability to influence without authority but from a subject matter expertise perspective. 
• Analytical and detail-oriented mindset.
• Empathy and strong ethical standards.
• Ability to manage confidential and sensitive information
• Proficiency in MS Office and responsible gambling monitoring software/tools

Requirements

Qualifications & Experience

• Bachelor’s degree in Compliance, Psychology, Law, Social Sciences, or a related field (Master’s degree advantageous).
• 5-7 years of experience in gambling compliance, player protection, or social responsibility
• Experience with behavioural analytics and case management systems preferred

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Job Purpose:

• Responsible for the food preparation and presentation of exceptional culinary products for the restaurant / banqueting / hotel operations according to Sun International’s operational excellence standards, procedural compliance and customer experience expectations.

Requirements

Education:

• 1-Year Culinary Certification or equivalent national qualification in culinary skills at Certificate level
• Membership with South African Chef’s Association and other relevant culinary accreditation

Experience

• 6 months experience in culinary operation 

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:

• Team Co-operation
• Dealing with customers - coping with rudeness, preparation of food
• Judgement through the senses viz aroma, taste, colour, texture
• Using culinary and kitchen equipment
• Following instructions
• Checking – availability of materials; working to specification
• Performing physical tasks – cleaning; tidying; cooking          
• Continuous learning

Technical/Proficiency competencies:

• Team Co-operation
• Dealing with customers - coping with rudeness, preparation of food
• Judgement through the senses viz aroma, taste, colour, texture
• Using culinary and kitchen equipment
• Following instructions
• Checking – availability of materials; working to specification
• Performing physical tasks – cleaning; tidying; cooking          
• Continuous learning

Key Performance Areas:

Food Preparation:

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Prepare mise-en-place, conduct checks and preparations for service in line with SOP Support Chef de Partie in 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 by minimising waste and off-cuts Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order. 
• Resolve or report on any anomalies / spoilages to the required standards to management chefs

Culinary Governance Standards:

• Arrive at work ready for service dressed in relevant PPE with culinary tools / knives Identify issues with regards  own work station appearance and functioning of equipment and systems 
• Check cleanliness of own section or station
• 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

Customer Engagement

• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times Interact with guests and provide professional service standards and relevant solutions
• Identifies customers and understand their preferences
• Take guest orders accurately at the buffet
• Explain menu items
• Prepare food items for the guest and present in line with standards
• Educate customers on business unit facilities, products and current promotions Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

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Job Purpose:

• Responsible 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.

Requirements

Education:

• 2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level
• Membership with the South African Chef’s Association and other relevant culinary accreditation

Experience

• 3 years of culinary experience as a Commis chef in a similarly graded hotel/restaurant kitchen environment
• 3 years’ experience in a pastry environment.
• Work conditions and special requirements
• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to performing similar functions in alternative outlets due to operational requirements

Core behavioural Competencies:

• Handle materials, dangerous and heavy items
• Team Co-operation
• Dealing with customers - coping with rudeness, preparation of food
• Judgement through the senses viz aroma, taste, color, texture
• Using culinary and kitchen equipment
• Problem-solving
• Supervising – people at work; maintaining a presence, ensuring compliance with regulations; providing instructions
• Numeracy and calculations
• Technical/Proficiency competencies:
• OE usage and storage
• Culinary Product Knowledge
• Cooking Methodology
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control
• Proficient Computer Skills
• Micros / Opera is preferred

Key Performance Areas:

Kitchen Shift Supervision:

• 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
• Completes opening and closing checklists and registers
• Support and assist team of chefs in the section with troubleshooting and to provide professional standards and solutions
• Supervise kitchen practices in line with standard operating procedures
• Supervise the storage of operating equipment
• Supervise health, safety, hygiene and environmental elements in the outlets
• Follows up on any fault logging with the Technical departments and housekeeping until resolution
• Conduct stock control procedures and report on variances
• Identify coaching needs and facilitate on-the-job training as required

Food Preparation:

• Prepare mise-en-place, conduct checks and preparations for service in line with SOP
• Identify issues with regards own work station 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

People Management:

• 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

Operations Control:

• Safe use and storage of operating equipment, operating expenses (gas, chemicals)
• Storage and use of operating supplies (CONSUMMABLES, PACKAGING, 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)

Culinary Standard Supervision:

• 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
• 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

Delivered Customer Experience:

• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints,etc.
• Monitor standards and staff at the buffet: guest interaction on the floor to ensure all guests are treated with courtesy and respect at all times
• Upskillll 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
• Take guest orders accurately at the buffet
• Prepare food items for the guest and present them in line with standards