Hot Jobs at One&Only Resorts

Job Summary

• He/she will be assigned to the tasks in accordance to the standard operating procedures as implemented by the Executive Chef. He/she must ensure that proper hygiene and sanitation in the kitchen under his jurisdiction. He /she also must display efficient inter department coordination and be involve in trainings. He/she will be assigned to and to show interest in displaying creativity in food displays with the Chef De Cuisine. He/she must ensure that the standard procedures are followed and performed to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge and the management. The feedbacks then will ensure high levels of food and service quality and guest satisfactions are maintained at all times.

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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Job Summary

• He/she will be assigned to the tasks in accordance to the standard operating procedures as implemented by the Executive Chef. He/she must ensure that proper hygiene and sanitation in the outlet kitchen under his jurisdiction. He/she must maintain an adequate stock of food supply, inter department coordination and be involve in training. He/she carries the full responsibility of the operating equipment including its inventory levels. He/she will ensure of maintaining the outlet food cost at all times. He/she also must ensure and enforce the service standard by directing, supervising and motivating the staffs to perform to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge and the management. The feedback then will ensure high levels of food and service quality and guest satisfactions are maintained at all times.

Key Duties and Responsibilities

• Ensure the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Ensure that all mise- en place is correctly prepared prior to commencing service.
• Demonstrate excellent product knowledge of all food and special functions held at the resort.
• Delegate responsibilities to staff and ensure tasks are completed on a timely manner.
• Maintain and create a working environment that reflects a sense of place.
• Organize and coordinate daily meals and special events within the colleague restaurant.
• Assist staff in generating work schedules for the colleague restaurant kitchen staff, according to forecasted demand requirements.
• Participate in the service of any special functions or events organized by the resort.
• Establish and maintain smooth work relationships in the kitchen.
• Perform any additional or special duties, as directed by a superior which includes to work overtime if it’s necessary
• Practice proper telephone etiquette with colleagues and resort’s guests.
• Remain current on all resort happenings, as well as daily events.
• Ensure all fixed assets are well maintained according to displayed schedules.
• Ensure all the equipment faults are reported to your superior.
• Demonstrate knowledge and interest in goals, and objectives of the One&Only brand.
• All HACCP responsibilities, requirement and standards are followed and met at all times.
• Ensure expiree dates are labeled on products that are required and FIFO been followed.
• Help the undertaking of physical asset inventories each month.
• Ensure a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.
• Ensure kitchen fridges and back areas are thoroughly clean at all times.
• Ensure equipment is cleaned, when necessary or according to their schedules.
• Attend all training carried out by the Training Department.
• Attend monthly communication meeting.
• Attend daily briefing prior to service.
• Continuously train and motivate subordinates to ensure resorts standards are maintained.
• Ensure channels of communication are respected and information is disseminated to the correct receivers.
• Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• Know and apply resort’s Policies & Procedures, including those for the emergency situations.
• When driving resort’s buggies, ensure that rules and regulations are followed at all times.
• Ensure all activities are carried out honestly, ethically and within the parameters of the South African Law.
• Complete and efficient setting up of the respective kitchen
• Must demonstrate excellent attendance and Punctuality
• Demonstrate knowledge and interest in goals and objectives of the One & Only brand.

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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Job Summary

• A bartender is responsible for preparing and mixing all types of drinks, both alcoholic and non-alcoholic, to the guests according to the prescribed service rules and standards. Prepare daily bar inventory and sales report. Handle cashiering tasks when assigned. They are responsible for turning over the sales and the report for the day to the General Cashier. Maintain clean and sufficient operating equipment.

Key Duties and Responsibilities

• To be responsible for serving alcoholic and non-alcoholic beverages to the guests according to the prescribed service rules and standards with emphasis on accuracy and speed.
• To be responsible for preparing and mixing all types of drinks and cocktails based on standardized recipes of drinks.
• To be responsible for the proper storage and safety of all the stocks in the bar.
• To be responsible for the cleanliness and maintenance of the bar area, chillier, fringes, bar floor, storage areas and all equipment and tools inside the bar.
• Perform other tasks assigned by the Restaurant Manager which leads to guest satisfaction and profit for the Hotel.
• Prepare Daily Bar Inventory and Sales Report, Inter-Transfer Report, Daily.
• Breakage/Spoilage/Spillage Report, Full Bottle Sales Report, Daily operating equipment inventory for the bar.
• Prepare Beverage Supplies, Operating Supplies and Food Supplies Requisition for the Bar.
• Maintain bar stock according to established par stock level and arranges requisitioned items according the appropriate storage condition of the specific wines and spirits.
• Maintain adequate bar supplies such as napkins, straws, cocktail picks, etc., arranges them neatly in the assigned areas.
• Maintain sufficient supply of ice in the ice bins for service hours.
• Maintain sufficient supplies of linen, rags, bar mats, etc., required in the bar.
• Handle cashiering tasks when assigned in Outlets with self-cashiering like Pool Side.
• Account for the sales of the outlet in the shift assigned.
• Validate guest orders in the guest check and competes for the total sales.
• Receive payment from guests.
• Prepare the Food and Beverage Cashier’s report for the outlet ensuring that the recorded sales and the amount of cash in the cash box tallies.
• To be responsible for turning over the sales and the report for the day to the Head Cashier.
• Maintain clean and sufficient operating equipment such as glassware, bar tools and equipment, chinaware, etc., required for service hours in the bar.
• Handle the orderly stocking of glassware and ensures adequate stock and inventory is maintained.
• Wash, clean and dry all glassware used in the bar.
• Conduct monthly inventory of the operating equipment in the bar.
• Clean and maintain the bar chillier and wine chillier daily.
• Check and control the temperature of the bar chillier and wine chillier.
• Chill and cool sufficient beverage supplies at the appropriate serving temperature before service hours.
• Mix and prepare alcoholic and non-alcoholic drinks according the standardized recipes of the drinks.
• Set-up the bar according to standard counter top set-up before service hours.
• To be responsible for the preparation of all mise-en-place before the service hours.
• Prepare all the garnishing for the drinks.
• Prepare sugar syrup required for drink preparation.
• Prepare fruit juices required for mixing cocktails.
• Prepare coffee and tea set-up to speed up service during peak hours.
• Serve the different types of wine according to the appropriate standards.
• Store the wine appropriately and controlling the temperature of the storage area
• Perform the sequence of service, like all the other service attendants.
• To be capable of suggestive selling to boost the sales of wines and spirits in the bar.
• Participate in association and club membership related to bar/cocktails and wines to update knowledge on latest service style and products, as well as promoting the image of bar.
• Communicate to the guest in selling the products and service of the outlet.
• Establish and maintain good relations with co-colleagues within the department and with other department.
• Assist, as required, co-colleagues within the department and other departments in the performance of duties and responsibilities to attain quality product and service for the Hotel.

Skills, Experience & Educational Requirements

• Ability to satisfactorily communicate in English with guests, co-workers and management to their understanding.
• At least vocational diploma in any discipline.
• Minimum of 2 years in hospitality business, preferably in a bartending role.
• Knowledgeable in various kinds of beverages and cocktails.
• Computer literate
• Pleasant personality with good communication and interpersonal skills