Fresh Jobs at The Capital Hotels, Apartments & Resorts

Description:

• The F&B Supervisor is responsible for supervising and coordinating the daily activities for the Restaurant, Bar/s, Room Service, Conferencing and Functions at the Hotel. The position is primarily concerned with two main functional activities:  supervision and front of house. The F&B Supervisor is second-in-charge to the F&B Manager and takes charge and runs the F&B operations in the absence of the F&B Manager.

Minimum Requirements:

• Matric
• Hospitality Qualification or Similar
• 1 – 2 Years proven Food and Beverage Supervisory experience
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Friendly, courteous and service-orientated
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills

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Description of the Role:

• The senior graphic designer is responsible for conceptualization and implementation of design of solutions that meet marketing strategies from concept to completion. They have the designation of “senior” because of their authority in decision-making, and because they hold the lead role on projects and supervise intermediate and junior designer(s) in creating concepts, comps, layouts and final art.

Minimum Requirements: 

• Matric with relevant marketing qualification, along with the 3+ years Graphic design experience
• Highly proficient in Adobe Suite and other creative software packages
• Proficient in marking up content in mark-up and presentation languages such as HTML and CSS
• Proficient in working with video and producing animations.
• Familiar with and experienced in applying good visual design principles, such as good typography, good visual hierarchy, grid-based design and colour harmony
• Excellent knowledge of Microsoft Office products (Word, Excel, PowerPoint, Databases)
• Attention to detail is essential
• Administrative duties
• Multi-tasking and project managing several jobs at once
• Excellent organisational and time management skills
• Excellent command of the English language
• Ability to work in fast-paced deadline driven environment
• Own transport and own vehicle essential
• Occasional travel required

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Description:

• Restaurant Training Manager to join our team and lead the development of our staff across multiple locations. The ideal candidate is passionate about service excellence, understands restaurant operations, and thrives in a fast‑paced, customer‑centric environment.

Minimum Requirements:

• Matric
• Proven experience in restaurant training, hospitality management, or similar leadership role.
• Experience in hospitality industry preferred
• Computer literacy (Excel, Outlook and MS Office)
• Hospitality Qualification or Similar
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Friendly, courteous and service-orientated
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills

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Description:

• The Assistant Complex F&B Manager is responsible for supervising and coordinating all day to day food and beverage operations for the Restaurant, Room Service, Conferencing and Functions at the Hotel and all details pertaining to functions being held in keeping with the Capital Hotel Group’s standards.  The position is primarily concerned with three main functional activities:  supervision, front of house and administration. The incumbent will assume the role of second in charge to the F&B Manager and will take the lead in the absence of the F&B Manager as and when needed.

Minimum Requirements:

• Matric
• Hospitality Management Qualification
• 2 – 3 Years Assistant Food and Beverage Management experience
• Previous Restaurant Management experience beneficial.
• Strong Food and Wine knowledge.
• Proven Staff Management experience of a team of 45 staff and more
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Friendly, courteous and service-orientated
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills

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Description:

• The F&B Manager is responsible for the smooth running of the F&B offering. You will have the responsibility to develop, innovate and deliver a product mix which is quality driven whilst maintaining aggressive financial returns. This will be driven by ensuring that all working methods are reviewed and best practice is achieved so we in turn can grow our business whilst delivering excellent guest service.

Minimum Requirements:

• Matric
• Hotel management diploma or equivalent
• Proven Food and Beverage management experience within a 4/5-star hotel (2 years+)
• Previous Restaurant Manager experience (2 years +)
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Huge emphasis on staff training and development
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills

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Description:

• The Porter is primarily responsible to greet and welcome all guest to the hotel and relieve guests of their luggage on arrival. He/She will ensure the highest standard of hospitality, and that all guest requests are dealt with in a prompt and courteous manner. In addition, the Porter will assist guests with their luggage. He/She will also be responsible for the collection and distribution of post, parcels. He/She will ensure the lobby and forecourt areas are always clean and tidy.

Minimum Requirements:

• Matric
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Friendly, courteous and service-orientated
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills

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Description:

• The purpose of the position is to respond to communications from guests, travel agents, and referral networks concerning reservations arriving by mail, telephone, fax, or through a central reservation system. The Reservationist will create and maintain reservation records - usually by date of arrival and alphabetical listing, preparing and sending letters of confirmation and promptly processing any cancellations and modifications.

Minimum Requirements:

• Matric
• Hospitality Diploma or equivalent
• Previous reservationist experience, of at least 2 to 3 years’ experience
• Knowledge and experience using an HMS system (Protel advantageous)
• Hands-on Problem-Solving approach and the ability to remain calm under pressure and take control of incidents and investigations
• Written and verbal communication skills
• Ability to work as part of a team, as well as independently
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Ability to remain highly confidential and be able to treat sensitive information with the highest level of diplomacy

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Description

• The duty manager reports into the relevant department heads on any particular shift. He or she is the liaison between all departments, namely: Food and Beverage, Accommodation, and Front of House. The duty manager needs to have an overall understanding of all of the above in order to be able to fill in as required for any staff member who is not available for duty.

Minimum Requirements:

• Matric
• Hotel Management Qualification or Similar
• 1 – 2 Years Supervisory or Managerial experience advantageous.
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Ability to delegate effectively
• Second-in-Charge to the Front Office Manager
• Meticulous with paperwork and admin