Fresh Openings at The Capital Hotels, Apartments & Resorts

Description:

• A Spa Therapist is a skilled professional who provides a range of therapeutic and relaxation treatments to clients in the spa. Their primary goal is to create a serene and rejuvenating experience for guests and work closely with clients, assessing their needs, recommending treatments and delivering exceptional customer service.

Minimum Requirements:

• Matric
• 2 Year minimum Beauty Diploma, preferably CIDESCO, SAAHSP and/or ITEC
• Minimum of 3 years’ experience as a Spa Therapist in a reputable Spa
• Must be qualified in the following: massage, facials, manicures, pedicures, waxing, wraps.
• Flexible and available to work shifts.
• Strong upselling skills
• 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 Banqueting Waiter is responsible for serving food and beverages at Conferences and Function areas in a friendly, fast and efficient manner. The position is primarily concerned with two main functional activities:  front of house, function set up and break down, and stock.

Minimum Requirements:

• Matric
• Hospitality Qualification or Similar
• 1 – 2 Years Banqueting Waiter experience
• 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 work shifts

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Description:

• The Commis Chef is responsible for assisting in the preparation and service of food for guests under the supervision of all Senior Chefs. The main component of the position is food production.

Minimum Requirements:

• Matric
• Culinary Arts Qualification
• At least 1 Year practical kitchen experience
• 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
• 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
• Think creatively
• Apply professional, product or technical expertise

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Description:

• The Handyman ensures a smooth and consistent resolution to maintenance issues logged during a shift and via verbal instructions. Areas of responsibility include: Security, Pools, Grounds, Hotel Rooms and any other area of the Hotel. The role will include general DIY and maintenance including basic carpentry, plumbing, painting and decorating.

Minimum Requirements:

• Matric
• 1 – 2 Year previous Handyman/Maintenance experience
• Additional qualifications within the field advantageous (Salary Dependent)
• 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
• 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
• Ability to run with multiple tasks/jobs at once

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Description:

• The Restaurant Manager’s responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure an efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

Minimum Requirements:

• Matric
• Hospitality or Food Services Management Qualification
• 1 - 2 Years proven work experience as a Restaurant Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and waitering staff
• Familiarity with restaurant management software
• Strong leadership, motivational and people skills
• Acute financial management skills
• 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/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills

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Description:

• The Handyman ensures a smooth and consistent resolution to maintenance issues logged during a shift and via verbal instructions. Areas of responsibility include: Security, Pools, Grounds, Hotel Rooms and any other area of the Hotel. The role will include general DIY and maintenance including basic carpentry, plumbing, painting and decorating.

Minimum Requirements:

• Matric
• 1 – 2 Year previous Handyman/Maintenance experience
• Additional qualifications within the field advantageous (Salary Dependent)
• 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
• 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
• Ability to run with multiple tasks/jobs at once

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Description:

• The Waiter is responsible food and beverages in the Restaurant, Room Service and, if required, Function areas in a friendly, fast and efficient manner. The position is primarily concerned with two main functional activities: front of house and stock.

Minimum Requirements:

• Matric
• Previous Restaurant experience essential
• 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
• 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
• Ability to work shifts

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Description:

• The Sales Manager excels in the proactive pursuit, assessment, negotiation, and successful closure of deals within the designated Corporate Group market segment, contributing significantly to the hotel's revenue growth and market share objectives. This role is integral to the collaborative sales support team, addressing inquiries from both the customer base and internal staff.

Minimum Requirements:

Qualifications:

• Matric
• Proficient in comprehending, implementing, and upholding customer service and brand standards with precision.
• Possesses exceptional skills in client and account relations, cultivating strong and positive connections.
• Demonstrates a high level of sales proficiency, adept at effective negotiation and successful business closures.
• Radiates self-confidence, energy, and enthusiasm in all professional interactions.
• Adopts a hands-on problem-solving approach and maintains composure under pressure.
• Collaborates seamlessly within a team setting while also exhibiting independence when required.
• Communicates effectively with both staff members and hotel guests, ensuring clear and concise interactions.
• Upholds honesty and trustworthiness with an unwavering commitment to ethical conduct.
• Pays meticulous attention to detail, ensuring accuracy and excellence in all tasks.
• Presents a polished and articulate demeanour, reflecting professionalism in all aspects.
• Functions as a team player who leads by example, contributing positively to the overall work environment.
• Description:
• The Sales Manager excels in the proactive pursuit, assessment, negotiation, and successful closure of deals within the designated Corporate Group market segment, contributing significantly to the hotel's revenue growth and market share objectives. This role is integral to the collaborative sales support team, addressing inquiries from both the customer base and internal staff.

Minimum Requirements:

Qualifications:

• Matric
• Proficient in comprehending, implementing, and upholding customer service and brand standards with precision.
• Possesses exceptional skills in client and account relations, cultivating strong and positive connections.
• Demonstrates a high level of sales proficiency, adept at effective negotiation and successful business closures.
• Radiates self-confidence, energy, and enthusiasm in all professional interactions.
• Adopts a hands-on problem-solving approach and maintains composure under pressure.
• Collaborates seamlessly within a team setting while also exhibiting independence when required.
• Communicates effectively with both staff members and hotel guests, ensuring clear and concise interactions.
• Upholds honesty and trustworthiness with an unwavering commitment to ethical conduct.
• Pays meticulous attention to detail, ensuring accuracy and excellence in all tasks.
• Presents a polished and articulate demeanour, reflecting professionalism in all aspects.
• Functions as a team player who leads by example, contributing positively to the overall work environment.

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Description

• To take full and sole responsibility for the profitable operation of the property, including the employees, and effective and efficient services to all guests by overseeing all aspects of the Management of the Property in accordance with the SOP’s, including maximization of financial performance, guest satisfaction and staff development.

Minimum Requirements:

• Matric
• Hotel Management Diploma or equivalent essential
• Qualification in Business, Finance, Management or Economics beneficial
• Hands on Problem Solving approach and the ability to remain calm under pressure
• 2 - 3 Years previous Head of Department experience of 4* or 5* Property
• Previous Rooms Division Management experience or Deputy General Manager required
• Good understanding of Full Hotel operation including Revenue Management
• Experience in Hotel management software and Point of sale software
• 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
• Leadership skills

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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:

• The Kitchen Sculler is responsible for ensuring that the kitchen is clean, well-maintained and organized at all times.  He/she will maintain a proper level of clean inventory with a high standard of cleanliness according to the Hygiene Standard and in line with general Health and Safety practices, as per The Capital Hotel Group Policy

Minimum Requirements:

• Matric
• 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
• Ability to run with multiple tasks/jobs
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Ability to work shifts

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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

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Description:

• As a Hotel Accountant you are responsible for all financial and reporting admin at the property including but not limited to, Finance Admin, Housekeeping Admin, Facilities Admin, Kitchen Admin, Front Office Admin, Procurement Admin Food & Beverage Admin and General Admin.
• Support to Internal Auditor, Procurement Finance and Support Office Finance.

Minimum Requirements:

• Matric
• 2-4 years’ experience as an Accountant / Assistant Financial Manager / Financial Manager
• Accounting qualification – BCom Accounting / CIMA / CASA
• Computer literate
• Advance level of Excel
• Good interpersonal skills
• Ability to multi-task
• Good crisis management skills
• 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
• Leadership skills

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Description:

• The Chef De Partie is responsible for the efficient running of certain sections in the kitchen.  This includes food production, presentation and orders while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with two main functional activities: supervision and food production.

Minimum Requirements:

• Matric
• Culinary Arts Diploma or equivalent
• 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
• 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
• Think creatively
• Apply professional, product or technical expertise

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Description

You will be responsible for (but not limited to):

• Checking guests in and out of the hotel
• Maintaining guest accounts and processing guest transactions during their stay
• Dealing with any and all special needs or requests from guests during their stay
• Assisting with reservations for guests as and when required

Minimum Requirements:

• Matric
• Hospitality Qualification or Similar
• 1 – 2 Years Receptionist experience
• Strong Computer Literacy skills in terms of MS Office and a reputable PMS (Protel)
• Hands-on Problem-Solving approach and the ability to remain calm under pressure and take control of incidents and investigations
• 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 work shifts
• Ability to remain highly confidential and be able to treat sensitive information with the highest level of diplomacyv

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Description:

• The Sous Chef is responsible for assisting the Executive Chef and Executive Sous Chef with all food production in the restaurant, conferences and banqueting, room service and any other food outlets.  This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The Sous Chef assumes a position of Second-In-Charge when the Executive Sous Chef is not present, and takes charge of the Kitchen and its operation in the absence of the Executive Sous Chef.  The position is primarily concerned with three main functional activities: supervision, food production and administration.

Minimum Requirements:

• Matric
• Culinary Arts Diploma or similar
• Previous experience as a Sous Chef in a 4/5-star hotel
• Previous Restaurant experience advantageous
• A’la Carte and Banqueting experience essential
• 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
• 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 and ability to delegate effectively
• Think creatively
• Apply professional, product or technical expertise

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Description:

• The Handyman ensures a smooth and consistent resolution to maintenance issues logged during a shift and via verbal instructions. Areas of responsibility include: Security, Pools, Grounds, Hotel Rooms and any other area of the Hotel. The role will include general DIY and maintenance including basic carpentry, plumbing, painting and decorating.

Minimum Requirements:

• Matric
• 1 – 2 Year previous Handyman/Maintenance experience
• Additional qualifications within the field advantageous (Salary Dependent)
• 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
• 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
• Ability to run with multiple tasks/jobs at once

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Description:

• The Handyman ensures a smooth and consistent resolution to maintenance issues logged during a shift and via verbal instructions. Areas of responsibility include: Security, Pools, Grounds, Hotel Rooms and any other area of the Hotel. The role will include general DIY and maintenance including basic carpentry, plumbing, painting and decorating.

Minimum Requirements:

• Matric
• 1 – 2 Year previous Handyman/Maintenance experience
• Additional qualifications within the field advantageous (Salary Dependent)
• 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
• 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
• Ability to run with multiple tasks/jobs at once

go to method of application »

Description:

• The Chef De Partie is responsible for the efficient running of certain sections in the kitchen.  This includes food production, presentation and orders while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with two main functional activities: supervision and food production.

Minimum Requirements:

• Matric
• Culinary Arts Diploma or equivalent
• 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
• 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
• Think creatively
• Apply professional, product or technical expertise

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Description:

• The Commis Chef is responsible for assisting in the preparation and service of food for guests under the supervision of all Senior Chefs. The main component of the position is food production.

Minimum Requirements:

• Matric
• Culinary Arts Qualification
• At least 1 Year practical kitchen experience
• 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
• 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
• Think creatively
• Apply professional, product or technical expertise

go to method of application »

Description:

• The Handyman ensures a smooth and consistent resolution to maintenance issues logged during a shift and via verbal instructions. Areas of responsibility include: Security, Pools, Grounds, Hotel Rooms and any other area of the Hotel. The role will include general DIY and maintenance including basic carpentry, plumbing, painting and decorating.

Minimum Requirements:

• Matric
• 1 – 2 Year previous Handyman/Maintenance experience
• Additional qualifications within the field advantageous (Salary Dependent)
• 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
• 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
• Ability to run with multiple tasks/jobs at once

go to method of application »

Description:

• The Chef De Partie is responsible for the efficient running of certain sections in the kitchen.  This includes food production, presentation and orders while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with two main functional activities: supervision and food production.

Minimum Requirements:

• Matric
• Culinary Arts Diploma or equivalent
• 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
• 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
• Think creatively
• Apply professional, product or technical expertise

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Description:

• The Barman is responsible for accurately mixing and serving alcoholic, non-alcoholic and coffee products to guests and service staff in a friendly, fast and efficient manner. The position is primarily concerned with two main functional activities:  front of house and stock.

Minimum Requirements:

• Matric
• 1 – 2 Year Barman experience
• Good all round bar skills including being able to make cocktails and specialised drinks
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Well versed in an HMS system (Protel advantageous)
• 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

go to method of application »

Description

• To take full and sole responsibility for the profitable operation of the property, including the employees, and effective and efficient services to all guests by overseeing all aspects of the Management of the Property in accordance with the SOP’s, including maximization of financial performance, guest satisfaction and staff development.

Minimum Requirements:

• Matric
• Hotel Management Diploma or equivalent
• Bachelor’s Degree in Business, Finance, Management or Economics beneficial
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Previous Resort General Management experience essential
• 5 - 10 Years previous General Management experience of 4* or 5* Property
• Experience in Hotel management software and Point of sale software
• 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
• Leadership skills

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Description:

• The Commis Chef is responsible for assisting in the preparation and service of food for guests under the supervision of all Senior Chefs. The main component of the position is food production.

Minimum Requirements:

• Matric
• Culinary Arts Qualification
• At least 1 Year practical kitchen experience
• 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
• 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
• Think creatively
• Apply professional, product or technical expertise

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Description:

• The Waiter is responsible food and beverages in the Restaurant, Room Service and, if required, Function areas in a friendly, fast and efficient manner. The position is primarily concerned with two main functional activities: front of house and stock.

Minimum Requirements:

• Matric
• Previous Restaurant experience essential
• 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
• 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
• Ability to work shifts

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Description

• The Guest Relations Officer is responsible for the supervision and control of all guest services and administration of all Guest Service-related tasks, including maximising and growing production and utilisation in terms of accommodation revenues, conference revenues and Food and Beverage revenue to achieve forecasts.  Since this position forms part of the Rooms Division Department, general Front Office duties is part of the job.

Minimum Requirements:

• Matric
• Hospitality Management Qualification or similar
• Previous Guest Relations experience essential
• Relevant Hospitality Management qualification is advantageous
• Hands-on Problem-Solving approach and the ability to remain calm under pressure
• Experience with an HMS system (Protel advantageous)
• 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 Restaurant Manager’s responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure an efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

Minimum Requirements:

• Matric
• Hospitality or Food Services Management Qualification
• 1 - 2 Years proven work experience as a Restaurant Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and waitering staff
• Familiarity with restaurant management software
• Strong leadership, motivational and people skills
• Acute financial management skills
• 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/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills