Hospitality Jobs at Kerzner International

Main Duties and Responsibilities:

• To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• To ensure that the kitchen and working areas are thoroughly clean at all times.
• To presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
• To ensures that all mise-en place is correctly prepared prior to commencing of service.
• To demonstrate excellent product knowledge of all food and special functions held at the resort.
• To establish and maintain smooth personal and work relationships in the kitchen
• To ensure labeling of dates are labeled on products according to requirements.
• To ensure that equipment is cleaned, when necessary or according to their schedules.
• To maintain and create a working environment that reflects a sense of place.
• To attend all training carried out by the Training Department.
• To handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest level of personal hygiene and grooming at all times, as per standard.
• To practice proper telephone etiquette with colleagues and resort’s guests.
• To ensure that all tasks assigned by superiors are completed, in a timely fashion.
• To ensure that all channels of communication are respected and information is disseminated to the correct receivers.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.
• To exhibit an outstanding knowledge of the  One & Only Resort
• To know and applies the resort’s Policies & Procedures, including those for the emergency situations.
• To attend monthly communication meeting.
• To attend daily briefing prior to service.
• To ensure all fixed assets and equipment are well maintained.
• To demonstrate knowledge and interest in goals, and objectives of the One & Only brand.
• To ensure all activities are carried out honestly, ethically and within the parameters of the S.A law.

Skills Competency Requirements:

• Culinary school diploma and/or 3 years work experience
• 5 star work experience
• Knowledge of Food Safety systems (HACCP)
• Basic English knowledge 

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Key Duties and Responsibilities

• As a Runner you must be able to perform all duties of a Busser and work all pick up areas.  
• A Runner must be able to multi task, prioritize and remain calm under pressure. 
• As a Cocktail Server you are responsible primarily for running dishes to tables.  

You must: -

• Have full knowledge of the food menu.
• Know all the table numbers in the restaurant and lounge bar.
• Be able to work all pick up areas: Hot Kitchen, Sushi Bar and Lounge Bar
• Carry plates confidently and elegantly.
• Read and understand kitchen tickets.
• Explain every dish at the table.
• Communicate effectively and respectfully with the Kitchen Chefs.
• Clear stations and tables and bring plates back to the kitchen.

Throughout the evening you must be checking for the following: -

• Empty glasses and plates on the tables.
• Empty bottles on the tables.
• Guests leaving their seats.
• Guests needing assistance.
• Stations which need clearance.
• Share plates that need changing.
• Stocking up the kitchen pass.

Skills, Experience & Educational Requirements

• Fluent in written and spoken English, other languages a distinctive advantage
• To be able work well under pressure and able to work shifts
• 2 years’ experience in a similar capacity
• To be able to communicate effectively and do multi tasks
• Strong beverage knowledge

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Key Duties and Responsibilities

• To ensure that all guests are welcomed at the entrance and seated quickly in a courteous, polite and helpful manner and address all guests in the correct manner with the correct title, tend to guests’ requirements promptly – all colleagues in the team are to meet these requirements, and are to ensure the training thereof.
• To proactively promote and exceed agreed GSQ (Guest Survey Questionnaire) or similar score, COS for Food and Beverage as well as other operational expenses.
• To be fully converse with the departmental operation and to efficiently manage the operation of all shifts
• To efficiently administer and action the daily mail, guest report lists, staff roster, and other paperwork that is required to assist the head of department such as training and OE reports.
• Read emails
• Reading guest reports
• OE – daily
• Cutlery
• Guided monthly count
• Training Reports – inclusive, reports, registers, and follow-up training schedule
• To maintain a close and professional working relationship with the kitchen at all times.
• Ensure a safe working environment is maintained in the department.
• A briefing (line up) is held twice a day and important events are communicated to all employees – with the use of a briefing sheet.
• Assist the Vista Manager with all colleague related issues and handle them in a professional manner.
• Assist with all departmental induction training and on the job training of new colleagues and also newly promoted colleagues.
• Assist in conducting appraisals.
• The duties of an assistant bar and lounge manager includes making drinks, possessing a great knowledge of drink recipes, checking for proper identification, maintaining the appearance and cleanliness issues, handling customer complaints and disturbances, ordering supplies and alcohol and overseeing the working of the bar area - this is inclusive of the entire Vista area
• Have ability to perform demonstrations to ensure other bartenders are capable of preparing the drinks on the menu, is usually required to create drink specials to help attract customer and unload any overstocked products that need to be used.
• Ordering and stocking inventory, maintain high standards of cleanliness and safety. At the end of each night, the bar manager is expected to follow the restocking of all bar products or order accordingly – and or the management thereof.
• Responsible to do all requisitions and assist with the ,
• Variance control
• Transfer sheet control

Skills, Experience & Educational Requirements

• 5 years’ experience in a similar role
• At least 1 year international experience would be beneficial
• Food and Beverage or related qualification would be preferred
• HACCP training and experience
• Good communication and interpersonal skills
• Excellent customer service skills
• Team-leading skills
• The ability to work independently
• The ability to use own initiative
• Good numeracy skills
• The ability to motivate others but also impose disciplinary measures if necessary
• Good problem-solving skills
• Good organizational skills
• Experience in other outlets as part of their cross exposure or induction.

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Key Duties and Responsibilities

• Ensure that strict (Covid-19) protocols are managed, monitored, actioned and that non-compliance is reported to HR.
• Strict access control protocols are put in place for all visitors, contractors and staff and that these protocols are adhered to.
• To provide courteous and professional service and to maintain good working relationships with all colleagues throughout the hotel.
• To report for duty punctually, wearing the correct uniform as laid down by the hotel’s dress code.
• Be fully aware of the hotel’s policies and procedures and to adhere to them.
• Have a complete understanding of the hotel’s employee handbook and to adhere to the regulations contained therein.
• Maintain a high standard of personal appearance and hygiene at all times.
• Have a complete understanding of the hotel’s policies and procedures relating to fire, safety and health.
• Carry out other duties and responsibilities not specified below as required from time to time.
• To respond to changes in the departmental functions as dictated from time to time by changes in statutory regulations, industry requirements and/or changes in One&Only Cape Town’s policies.

OVERALL RESPONSIBILITIES

• Practice the prevention of crime.
• Investigate and detect crime.
• Ensure the comfort of guests and staff.
• Protect guest, staff and hotel property.
• Be available at all times to deal with problems and complaints.
• To ensure that all staff are neat and properly dressed on duty.
• At all times maintain the highest standards of excellence according to One&Only standards.
• Communicate effectively between Senior Management and other departments.
• Ensure all security policies & procedures are carried out timeously, accurately and clearly.
• Ensure prompt response and investigation of all security related incidents.
• Demonstrate prompt opening and updating of security incident files.
• Be aware of all VIP’s staying at the hotel and liaise with Personal Security where present.
• Ensure security staff is made aware of any special functions and security requirements relative to such functions.
• Be aware of all emergency and evacuation procedures.
• Ensure all security equipment is maintained to the very highest standards and checked regularly.
• Continually update all security and training manuals.
• Ensure you report for duty timeously according to roster stipulation, ensuring handover from shift to shift.
• Ensure the very highest levels of security are maintained in relation to key control and all items entrusted to security.
• Ensure that all cash transfers are organised and conducted according to cash handling procedures and are at the very highest levels of security.
• To be aware of trends within the security industry and how these could be implemented to the benefit of the Security Department.
• Build relationships with junior security staff, based on trust and fairness; lead by example.
• Liaise and build relationships with outside agencies i.e. police, fire authorities, etc.
• Become aware of criminal trends in the general area surrounding the hotel.
• Become aware of the workings of all other departments.
• Be helpful, pleasant and co-operative in all your dealings with guests and staff.
• Ensure security of hotel parking facilities.
• Weekly checks on logbooks relative to hotel vehicles.
• Monthly checks and reports on fire fighting equipment.
• Attend and be attentive to any training offered.
• Conduct on job training programmes with all colleagues.
• Hold weekly security staff meetings.
• To ensure manning levels are correct and not exceeded without prior permission.
• Be aware of and abide by the House Rules at all times.
• To be responsible for, and ensure that the company abides with the Workman’s Compensation Act.
• Exhibit a thorough understanding of the Occupational Health and Safety Act, and to hold training sessions with all associates with regards to Health and Safety. This includes the training of Health and Safety Representatives and holding committee meetings.
• Control and monitor Health and Safety Meetings and inspections.
• Control all registers pertaining to Health and Safety
• Uphold all documentation relating to the Risk Auditors and the completion of the Risk Audit feedback
• Conduct risk assessments based on hazard identification.
• Be aware of court procedures and the laws relating to the giving of evidence.
• Prepare and maintain graphs relating to various types of crimes and trends.
• To ensure that adequate supplies of stationery and procedure forms are maintained at all times.
• Be prepared to work in other departments when operational needs prevail and be prepared to accept management decisions in this matter.
• Maintain the Electronic Fire system and ensure integrity as stipulated
• Maintain the Fire fighting equipment and servicing thereof.
• Maintain and manage the Access Control in line with policies stipulated.
• Ensure the company to be compliant at all times.
• Management of staff in all security facets.
• Liaise with external service providers on the maintenance of all Security Systems (Fire, Keys, Locks and safes). 
• Manage and Control the BOH keying system.
• Develop and update security SOP’s
• Manage and control lost and found property as per the lost and found policy.

Skills, Experience & Educational Requirements

• Matric
• 2-3 years in a Security Supervisor Position.
• PSIRA
• Security GRADE B
• First-Aid  level 1
• Fire Fighting
• Familiar with Occupational Health and Safety Act.
• Prior experience in a Senior Management role for a period of no less than 4 years (5-star hospitality or Casino)
• Computer Literacy
• Minimum 2-3 years Supervisor Duties Security Operations and Control Room Procedures
• Access Control Essential
• Basic Knowledge of Fire Panel/Alarm System
• CCTV Experience Essential
• Telephone Etiquette
• Fluent in English Language
• Managing staff

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Key Duties and Responsibilities

• Be familiar with workplace policies, rules and procedures.

At all times, adhere to:

• Associate Handbook
• Group and unit policies
• Departmental operating procedures/work flows
• Ad hoc communication (notices, instructions by management, meetings, etc.)
• Legal and contractual obligations (health and safety, good faith, conditions of employment, etc.)
• Do annual performance appraisals.  Forward to HR.
• Monitor staff’s compliance to Job Profiles.
• Investigate and address cases of misconduct and incapacity - as per IR procedure.
• Assess efficiency of Departmental workflow and amend if necessary.
• Do development interviews with staff (highlight training needs, decide on plan of action and track progress) on a Quarterly basis, in conjunction with performance appraisals.

Forward these to HR Department.

• Assess compliance to standards and do on-the-job guidance/ training to address performance gaps.
• Payroll Input” form and “Tip Schedule” (if applicable) to be completed and handed to HR.
• Before or on the 15th of every month.  HOD as well as PC Member to sign.
• Roster staff according to business levels. Weekly, based on business levels.  Display on notice boards for the next week.
• Schedule staff for days off and leave.
• Maximum balance not to exceed 1.5 times entitlement at any time.  Annual leave planner to be done for new financial year.
• Book transport for staff rostered (if applicable), as per TBH procedure.
• Schedule rostered colleagues on RAMCO.
• Check that all colleagues are on duty.
• Every Friday for the next week.
• Keep Attendance Register.
• Upon commencement of shift.  Liaise with Business Partner Management (if appl.)
• Manage hours worked according to the “averaging of working hours” – principle.
• 520 hours in a 3-month cycle.  As per the TBH time keeping policy.  PC Member to authorise any overtime (at end of cycle).
• Convene monthly Departmental meetings.  Forward minutes to HR Department by the month-end
• Convene morning briefings, daily
• Convene meetings with Business Partners, monthly
• Liaise with Management of Business Partner
• Ensure safe and healthy work environment for staff.
• All equipment to be accompanied by safety instructions on how to use and clean
• Monthly H&S checklists to be completed by department representative and returned to Security by 15th of each month.
• All materials issued from First Aid Box to be recorded in order to be replenished by security. Remove no box in section.
• Avoid unauthorised personnel entering storage areas
• Keys to be signed in and out of security by Sous Chef. Night shift to request security to open up after hours.
• Avoid theft
• All storage areas to be locked after service - where applicable as night bakers need access
• Ensure that all equipment is in good working order
• Weekly walk about to be done with maintenance associate.
• List of faults to be forwarded to Maintenance manager immediately.
• Ensure that all equipment is used in the correct manner
• Instructions for correct use of equipment to be communicated to all associates
• Stock loss/ damage to be minimised and monitored
• Monthly operating equipment stock take to be carried out according to procedure
• No orders to go out without micros dockets
• Stock takes to be accurate by weighing off correctly and in correct unit of measurement
• Fridges to be kept clean at all times with items clearly labelled, prepped for stock takes.
• Operating Equipment to be stacked neatly for counting
• Check all daily order and issue requests
• All order/issue requests to be allocated to correct store.
• Avoid over ordering and excess stock by referring to function sheets etc. before placing an order
• Place order requests on PeopleSoft according to market list, occupancy, dept. requirements & upcoming functions
• Cross utilisation of items, check stock on hand before ordering
• Arrange regular deep clean and maintain hygiene procedures & controls.
• On-going - 95% quarterly Hygiene Audit score.
• All food to be wrapped, marked, dated and stored on designated shelves at correct temperature (staff only to bring up what they need for mise- en place).
• Ensure that high standard of food is consistently maintained and improved upon. 
• Mise- en place done according to standard recipes & costings.
• Checklists to be followed
• Presentation as per operational requirement
• As per organisational requirements
• Check consistency in food quality, timing, preparation and presentation
• Be aware of macro/ micro- environment and the effects on business & costs
• Be innovative and strive for change
• Be continually up to date with food trends & fashion
• Keep budgets and cost in line to ensure that operation is profitable
• Effective planning, systems and controls
• Achieve maximum profits
• Costings to be done on all recipes
• Food cost below 30%
• Successful management of all hotel restaurants/ outlets
• Consistent standards
• Cost controls
• Productive staff
• Trend setting & innovative projects
• Analysis & assessment to improve
• Accommodate all guests requests as far as possible
• Ensure that all staff are present according to department rosters
• Read handover book re.  previous shift
• Handover from chef on duty & Handover to relevant departments re. requirements for functions & service
• Check daily function sheets and hang up on pass daily
• Ensure all prep is ready for service
• Check that all equipment is turned on & operational for service
• Delegate tasks for service to associates
• Draw up daily task lists & production schedule for service & function prep with assistance of subordinates
• Ensure that stock for service is sufficient and available
• Ensure store issues have been processed and signed to be collected from relevant store at 08:30
• Items to be packed away accordingly
• Ensure that orders for the next day are processed on PeopleSoft as per the allocated stores
• Ensure department is clean & tidy ready for dinner service as per standards

Skills, Requirements and Qualifications

• Matric
• Culinary qualification
• 13-15 years’ experience including 5 years in a similar position
• Exposure and experience in international food standards
• Exposure to 5 star deluxe standards
• Knowledge of and experience in fine dinning, a la carte, buffet and banqueting service including show piece work
• Ability to communicate well in English both written and verbally
• Ability to develop and train staff
• Strong management skills
• High energy levels and ability to deal with stress
• Knowledge of food cost control and menu planning
• Knowledge of and experience in health and hygiene audits
• Knowledge of disciplinary procedures as set out by company

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Key Duties and Responsibilities

• Monitoring and understanding the pricing of competitors, the dynamics of the local market, and demand generators
• Analyzing and reviewing monthly and weekly STAR Report results, understanding gains or losses of RevPAR Index and applying this knowledge to impact and predict future results
• Staying abreast of industry and local market trends
• Collaborating with the sales & marketing department to fabricate demand during need periods and identify strategic e-blast and other marketing offers
• Chairing the development of all pricing and market mix strategies (weekly Revenue Meetings)
• Providing strategic tactics based on historical data and current trends
• Participating in the annual RFP process for negotiated accounts
• Assisting in the development and execution of a strategic plan and the annual operating plan for the hotel
• Analyzing market trends and communicating results to the corporate and hotel sales team
• Developing, monitoring and adjusting group pricing strategies, preferred patterns, and need periods
• Strategically driving and directing monthly forecast and annual operating plan process • Performing displacement analysis on groups to support group sales decisions
• Managing group cut-off dates and block shortfalls and overages
• Training sales and front office teams to understand revenue management principles and the roles they play
• Training team on how to maximize the value of available revenue management tools influencing the broader strategy of the property
• Generate accurate and dependable daily, weekly, monthly and long-term forecasts.
• Analysis of room performance, booking patterns and market trends for future business plans.
• Regularly plan and implement selling strategy to achieve if not to exceed the target.
• Monitor competitors’ performance including pricing strategies and product improvement by utilizing GDS, internet, industry reports or similar tools in market intelligence.
• Keep timely records of lost businesses and formulate plans in the future.
• Assist the Sales and Marketing Team in analysis of the production of key accounts (of both travel trade and corporate) and setting the pricing strategy by effective market mix to achieve maximum yield.
• Liaise with Sales and Marketing department for sales promotions and programs, contracted rates and agreements, group/bulk booking requirements.
• Produce the Annual Revenue Budget with the executive team.
• Liaise with the Sales and Marketing Team in formulating the Hotel Marketing Plan.
• Ensures optimal use of various distribution channels available for the property to produce the maximum yield.
• Coordinates with the Regional Sales Offices for reservations, promotions, and guidelines maintain good ongoing relationship with them.
• Liaise from time to time with other departments concerning department operations most especially in critical situations (e.g. Sales Team for low occupancy, Rooms Division for overbooking).
• Perform strategic analysis to maximize the revenue of the hotel, and ensure they are always in line with the market.
• Analyze the performance of the hotel and look after the market and competitors.
• Propose solutions for the adaptation of the strategy.
• Lead a monthly analysis of results.
• Regularly check the quality of data and update them.
• Help the annual budget preparation.
• Calculate the availability and provide estimates for its budget and strategy.
• Recommend for change in strategy in order to react quickly to changes in situations
• Optimize distribution channels

Skills, Experience & Educational Requirements

• Minimum of 3 years of hotel revenue management experience required, 5 years preferred
• College degree (BS/BA) preferred
• Must be able to guide, direct, and deploy rooms revenue strategies with minimal direction
• Skilled in problem analysis, problem solving and decision making
• Above average Excel knowledge; extremely comfortable compiling and manipulating data
• Aptitude to perform numerical analysis of data and formulate conclusions and solutions
• Must possess strong communication and listening skills, excellent speaking, reading and writing skills
• Track record of working collaboratively with others to achieve desired results.
• Ability to effectively present information in one-on-one and group situations