Hospitality Recruitments at Fancourt

KEY RESPONSIBILITIES: You will be responsible for the Smooth Operations of the F&B Department:
Members and guests are happy with the food & beverage service and experience and are coming back for more;
Outlets are run efficiently and service standards are consistent;
Outlets are following sound financial, operational and people management practices;
Attention to detail for cleanliness and maintenance in all areas;
Beverage and OE stock controls are in place and adhered to;
Customer feedback is attended to promptly and efficiently;
Understanding of revenue generation and cost control ,
Upselling initiatives and techniques are consistently filtered down;
The general day-to-day operation of the division are managed efficiently;
Events and functions are well planned executed;
Weekly/Monthly rosters & leave plans are done in line with the business needs;
Financial discrepancies with cash ups & payments are resolved timeously;
KEY QUALIFICATIONS AND SKILLS: This position requires:

• A relevant hospitality and / or F&B management tertiary qualification;
• Knowledge of technology (software and hardware) relevant to the F&B Division, accounting and point of sale systems and advanced competency in MS Office are essential;
• A minimum of 2 years’ experience in a similar or Restaurant management role;
• Knowledge of and current working experience in an international luxury resort (LHW standards and the implementation thereof);
• Working knowledge of the following key operational matters: staff development, wine & beverage lists compilation and management, financial management and reporting, stock and OE controls and management, OHSACT;
• Conceptualising F&B experiences with the management team.

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• The ideal candidate must be outgoing, an excellent communicator and be guest centric.
• A minimum of Grade 12 or equivalent, a valid driver’s license, 2 years’ experience in a Front of House environment and working knowledge of hotel management software and MS Office are required. 
• A Hotel Management / Tourism Diploma and experience working on Guest Connect and SAP will be advantageous. 
• You must have a passion for working with people and the drive to continuously improve.

Duties include, but are not limited to: 

• Ensure clients/ guests needs and requests are fulfilled efficiently, courteously and professionally on arrival, at departure and for the duration of their time;
• Liaise with Reservations and Front Office to obtain accurate data of arrivals, departures and other needs;
• Maintain and constantly update Customer/Guest profiles with information acquired during the guests stay and from Guest Revu feedback received after departure;
• Guest Revu Survey – follow up on feedback received from guests in the survey, investigate matters with department managers and respond to the guests.

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• A minimum of Grade 12 or equivalent,
• 3 years’ experience as Porte Cochère Coordinator in a 4* or 5* establishment, 
• A valid driver’s license with PDP and knowledge of the resort and surrounding areas are required. 
• The ideal candidate will have excellent communication skills, be guest orientated, well presented and friendly.

Duties include, but are not limited to: 

• Ensure Porters are aware of daily operations and guests needs
• Customer service delivery (Front Desk, Reception, Switchboard and the Porter Desk)  attend to guest requests/complaints; note VIP’s
• Operations – maintain, uphold & improve SOPs; ensure sufficient staff man all areas
• People management – develop team; conduct performance appraisals; maintain/administer discipline; plan & approve leave
• Ensure all vehicles are cleaned as per standard
• Control the storage of luggage and maintain the records thereof
• Assess driver’s log books daily
• Ensure all staff comply with all legal health and safety requirements
• Attend and participate in meetings as and when required

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• The ideal candidate will have good interpersonal skills, have a friendly attitude towards people, can comfortably and engagingly communicate with colleagues, superiors and guests, and relish the opportunity to wow his clients.
• The position requires that the candidate have a minimum qualification of Grade 12 (or equivalent NQF 4 certificate) and 6 months formal chef’s training, coupled with at least 5 years’ experience as Chef De Partie in a 4*/5* environment.
• Your experience in fine dining, knowledge of food ordering and costing and computer literacy on MS Office is essential. A Chefs Diploma, HACCP and working knowledge on SAP will be an advantage.
• You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time. 

Duties include, but are not limited to: 

• Food delivery – top quality food to guests; interact with guests when required; ensure outlet receive food as per requirements & plan, assist in menu planning
• Food costs – monitor & maintain expenses within budget; portion sizes
• Management of staff – performance management, training, motivation, discipline, optimal staff compliment (rosters & recruitment)
• Stock control – par stock maintained; daily ordering; food and equipment counts
• Cross functional integration – interdepartmental communication to anticipate & ensure guest satisfaction e.g. attend function sheet meetings

Adverse working conditions:      

• Must be prepared to work weekends & Public holidays;
• Must be prepared to work shifts.

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• The ideal candidate will manage the Outside Golf Operation whilst providing an excellent golfing experience for members and guests.
• A minimum of Grade 12 with 3 years’ experience in golf operations; a working knowledge of MS Office, working experience on bookings & point-of-sales systems are essential, as well as a valid driver’s license.
• A Club Management or PGA diploma is critical to being able to deliver in this role, and a working knowledge of SAP will be advantageous.
• The ideal candidate must be an excellent communicator, have good people skills, must be able to provide guests/ members with excellent service and must be reliable, honest and organised. 

Duties include, but are not limited to: 

• Manage all staff in the Outside operations (monitor leave, time & attendance, discipline, training etc.). The ideal candidate would have experience of performing all the roles required in a Golf Operations team;
• Coordinate and execute member events and tournaments (must have the ability to run a members event on his/her own);
• Ensure smooth communication within the golf operation departments;
• Control all handicaps for Fancourt affiliates and address all issues relating to handicaps (it will be beneficial if the candidate plays and understand the game for golf);
• Conduct a bi-annual Asset Audits; conduct monthly OE counts and submit reports to the Golf Director;
• Monitor the Golf Operations expenses; ensure golf rounds are captured correctly and report monthly to the Golf Director.

 Adverse working conditions:

• Must be prepared to work weekends & Public holidays;
• Must be able to work long and late hours on request;
• Must be prepared to work

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• The ideal candidate will have good leadership and interpersonal skills, can comfortably and engagingly communicate with colleagues, superiors and guests.
• The position requires that the candidate have a 3 year Chefs Diploma through an internationally recognised institution with at least 6 years’ experience in culinary of which 3 years as a Sous Chef in a 5* hotel or resort environment. 
• Michelin background & being classically trained as well as computer literacy on MS Office are essential; working knowledge on SAP and financial management awareness will be an advantage.

Duties include, but are not limited to:  

• Keep abreast of trends in the culinary industry;
• Develop and analyse recipes to assign prices to menu items, based on food, labour cost, and overhead costs;
• Design special product offerings to maximize usage of stock and to make use of slow moving stock;
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments to ensure efficient operation;
• Monitoring and controlling resources and assist in overseeing the spending of money;
• Providing guidance and direction to subordinates, including training, coaching, mentoring, setting  and monitoring performance standards and  discipline;
• Ensure that SHEQ & FCS requirements for each kitchen division are met.

Adverse working conditions:      

• Must be prepared to work weekends & Public holidays;
• Must be prepared to work shifts.