Hot Jobs at One&Only Resorts

Job Summary

• He/she will assist the Chef De Cuisine to lead, manage and organize all requirements to the highest standards and in accordance to the standard operating procedures as implemented by the Executive Chef. He/she will ensure proper hygiene and sanitation in the work place under his jurisdiction, adequate stocks of food supply, inter–department coordination and training. He/she will carry the full responsibility of the operating equipment including its inventory levels. He/she must ensure to maintain the resort food cost at all times. He/she will ensure and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. He/she will communicate with the guests and share feedback with the chef in charge and the management. The feedback then will ensure high levels of food and service quality so guest satisfaction is maintained at all times.

Key Duties and Responsibilities

• Ensure quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Ensure the kitchen and working areas are thoroughly clean at all times.
• All mise- en place is correctly prepared prior to commencing of service.
• Demonstrate excellent product knowledge of all food and special functions held at the resort.
• Coordinate functions and activities with the F&B department.
• Establish and maintain smooth work relationships in the kitchen.
• Conduct regular checks on all food product for any expired item.
• Ensure that equipment is cleaned according to the stipulated cleaning schedule.
• Supervise the undertaking of physical asset inventories scheduled monthly.
• Train and motivate all subordinates to ensure resorts standards are maintained.
• Perform any additional or special duties, as directed by a superior.
• Maintain the highest level of personal hygiene and grooming at all times, as per standard.
• Practice proper telephone etiquette with colleagues and resort guests.
• Attend all training carried out by the Training Department.
• 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 report any concerns or faults immediately to the immediate supervisor.
• Exhibit an outstanding knowledge of the One&Only Resort.
• Understand and apply the resort’s Policies & Procedures, including and during emergency situations.
• Conduct a daily briefing prior to service.
• Ensure maintenance work is completed, in a timely and professional manner.
• Ensure all fixed assets are well maintained.
• Demonstrate knowledge and interest in goals and objectives of the One&Only brand.
• Ensure all activities are carried out honestly, ethically and within the parameters of the S.A Law.

Skills, Experience & Educational Requirements

• At least 3-4 years of work experience in same position, in 5 star level hotel and resort.
• Minimum of 1- 2 years Diploma in culinary and hotel management.
• Fluent in both written and spoken English
• Ability to work under pressure
• Personable person who is outgoing and friendly with guests
• Be able to work shifts and long hours should the business require it
• Great listening skills

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Job Summary

• The main function of a Mini Bar Attendant is to insure that all mini bar requests are obtained from Detail Arrivals Report, to insure that all mini bars are stocked as per standards of the property and to ensure sales are charged to the guests account immediately.

Key Duties and Responsibilities

• Collect listings of the arrivals, departures, VIPS as well as initial requests for the mini bar from Reception before stating replenishment of the rooms.
• To ensure the highest standards of the O&O Cape Town are always projected by ensuring the Mini bar is clean and stocked to standard SOP/ product list.
• Stock the mini bar to par level every day and ensure all used products are charged immediately to the GUESTS account.
• Ensuring all actual stock and current stock is recorded on a stock sheet, as well as the replenished stock. 
• Report to the IRD Supervisor or Manager at start of shift.
• Collect keys for trolleys at Reception.
• The attendant who collects the keys is entitled to open the trolleys with their mini bar colleague and count all stock in all the trolleys and record it as opening stock.
• The trolleys are to be stocked to the appropriate par level.
• All stock in the mini bars in the rooms is to be recorded in writing and all sales made in mini bars are to be charged immediately.

General

• Learn the hotel’s fire and safety procedures and how to operate the restaurants firefighting equipment.
• Learn the facilities of the hotel and the daily events and functions, in order to satisfy guest inquiries and briefings.
• Perform other duties as assigned on the weekly schedule.
• Attend training sessions and briefings.
• To be responsible for ensuring the maintenance of all equipment within the hotel and report any untoward activities to the IRD Manager.
• This job description is not an exclusive or exhaustive list of all job functions an employee in this position may be asked to perform from time to time.

Skills, Experience & Educational Requirements

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• To be positive, energetic, self-motivated and presentable.
• Must be accurate in numeracy skills such as addition and subtraction  

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Job Summary

• To organise and orchestrate the opening, operation and closing of the dining room and to ensure guest fulfilment and satisfaction at all times.

Key Duties and Responsibilities

• Look after his/ her assigned guests in all aspects by being present and aware of their needs, ensuring 100% guest satisfaction.
• Greet guests pleasantly and efficiently. 
• Order and distribute supplies
• Collection and distribution of cash tips weekly.
• Administer rota and floor plan for each service daily.
• Involvement of the progression of new staff through onsite training and scheduling with the training department.
• Perform evaluations of each staff member on a continuous basis to ensure Nobu standards are maintained.
• Weekly meetings to discuss goals of each staff member
• Enforcing the rules and regulations for Nobu Cape Town
• Conduct the pre-meal meeting briefing.
• Constantly enforce service standards of Nobu and One&Only Cape Town.
• Being aware of the development/ growth of each staff member
• Monitor and update the Captain’s daily journal.
• Listen to complaints and respond according to the standards set out by the O&OCT.
• Supporting, recognising, encouraging and bringing out the best qualities in your employees
• Lead by example.
• Ensuring the restaurant is set up according to SOP for Lunch/Dinner service.
• Ensure all duties have been completed prior to letting staff depart the building according to closing procedure SOP.
• Ensure all micro bills are accounted for from each server.
• Complete daily cash up ensuring all cash handling procedures are followed.
• Ensure menus and wine lists are printed and well maintained.
• Ensure all glassware, crockery and cutlery is at par level.
• Pay attention to the accounts and communicating with the accounts department
• Prepare for the weekly Captains meeting.
• Adhere to standards and rules of Nobu Ltd.
• Enforcing the relevance of the Omakase.  Product knowledge is one of the key reasons for our success.