Hot Jobs at Fancourt

• The ideal candidate will be creative, have a keen eye for detail, be able to work in a fast paced, highly pressurised environment, be able to lift, carry and handle large utensils and food produce and be able to work long and flexible hours.
• The positions also require that the candidates have a minimum qualification of Grade 10 or equivalent. General cleaning experience and experience within a 4*/5* environment will be advantageous.

 ​​​​​​​Duties include, but are not limited to: 

• Ensure proper handling of small wares – reduce breakage and loss,
• Supply outlets with necessary silverware, china, glass and other service equipment,
• Maintain cleanliness in kitchen and public areas,
• Maintain & ensure kitchen equipment and fixtures are in good working order,
• Fulfil health and safety requirements as per audits.

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• This position requires that the candidate has a minimum qualification of Grade 10 or equivalent coupled with sewing and fabric knowledge. Experience in a Hotel environment would be an advantage. 

Duties include, but are not limited to: 

• Alter and repair work of linen and towels for various departments and guest clothing if requested;
• Issuing of chef uniforms;
• Responsible for uniform store and monthly stock take of uniforms;
• Closely working together with laundry team for the dispatching of dirty and receiving of clean chef uniforms to and from external cleaning supplier;
• Assisting by counting, sorting and packing of dirty rooms linen and towels on a daily basis;
• Ensure that the sewing machines are clean and fully operational and maintained.

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• We need a person who are friendly and guest centric with a minimum of Grade 10 or equivalent and with general cleaning knowledge.

 Duties include, but are not limited to: 

• Clean, service and maintain guest rooms and lodges according to prescribed standards, which includes:
• Clean the assigned rooms and all their fittings, fixtures and furniture;
• Report and follow-up maintenance problems with the Housekeeper;
• Turning mattresses once a month;
• Use the correct chemicals when servicing a room;
• Keep the workplace, storerooms and surrounding areas clean and tidy at all times;
• Look after the Company’s operating equipment, cleaning supplies and guest supplies.

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• The ideal candidates will be a good communicator, friendly and guest centric. A minimum Grade 12 or equivalent, with 5 years working experience as a waiter in a 4* or 5* environment and computer literacy on MS Office and Micros are required.  
• Your Hospitality qualification and working knowledge of SAP and Guest Connect will be an added advantage. You must be able to work in a fast paced environment and have a passion for working with people. 

Duties include, but are not limited to: 

• Maximising customer satisfaction at all times;
• Increasing sales and revenue;
• Supervise and manage all casual & permanent staff activities within the restaurant;
• Opening and closing of Restaurant and store rooms;
• Assist with stocktaking of operating equipment and Food and Beverage items;
• Ensure charges and billing according to function sheet.

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The ideal candidate must have: 

• The ability to be proactive in planning to ensure smooth arrivals, itinerary and departures of guest staying at The Manor House;
• The ability to provide accurate information to guests in a courteous manner, attend to and follow up on all reasonable guest requests and requirements and anticipates guests needs and ensure satisfactory service delivery;
• The ability to be able to make dinner reservations, golf reservations, spa bookings, book transfers required, booking tours, booking flights and follow up on lost luggage;
• Have good communication skills in order to communicate and leave a handover to with emphasis on accuracy and proper follow up;
• Good telephone etiquette and the ability to properly handle incoming and outgoing e-mails;
• To stay self-informed of all activities that are available in the city and establish close contacts with people in these areas to provide information, reservations; i.e. theatre, the arts, special exhibits, concerts, shows, sports, leisure activities, sightseeing tours;
• The ability to recite all hotel services, hours of operations, key personnel, hotel policies, etc.;
• The ability to keep senior management well informed of any guest complaints or concerns and any action taken;
• The ability to keep the concierge desk, reception area, storage areas and Montagu Bar in an orderly manner, maintain 5-star standards of cleanliness at all times and log any maintenance issues;
• The ability to handle transactions such as Montagu bar charges, charges on guest accounts for any extras, daily account checks on packages and credits on guest accounts and taking payment on arrival and departures;
• Ensure smooth handling of guest vehicles; example, taking the vehicle to the valet service, parking guest vehicles;
• Ensure smooth and proper handling, storage and tagging of guest luggage, golf clubs;
• The ability to display a high level of integrity and professionalism at all times in dealing with guests, employees and outside contractors;
• Have the adequate knowledge and ability to set up and serve meals and drinks (rooms, restaurant, private dinner, pool area) high tea and canapes, replenish and clear thereof;
• Duties include stock takes on a daily basis and the management of stock levels;
• Inspection of rooms and replenish of butler station guest supplies prior to guest arrival, daily checking of rooms with an impeccable eye for detail, providing a turndown service.

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• The ideal candidate will have good 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 an Sous Chef in a 5* hotel or resort environment. 
• Previous banqueting experience 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.