Hot Jobs at One&Only Resorts

• Responsible for the accurate and timely administration of payroll processes by auditing timesheets during payroll submissions to ensure payroll accuracy and compliance. Administers salary schedules, UIF updates, pension-related queries, benefit withdrawals, and employee benefit transactions, including medical aid enrolments, terminations, transfers, and amendments within prescribed timelines. Manages Injury on Duty registrations, maintains supporting documentation, and liaises with relevant stakeholders regarding Compensation Fund claims and injury-related payroll matters.
• Prepares and reconciles AA88 deductions, reprints IRP5 tax certificates, and assists employees with payroll-related tax queries. Generates, distributes, and reprints employee payslips while responding promptly and professionally to payroll enquiries and resolving discrepancies. Supports internal and external payroll audits by preparing accurate documentation and reports, reconciles employee leave balances against payroll commencement balances, and ensures payroll records are maintained, filed, and archived in accordance with company policies, legislative requirements, and audit standards. Provides administrative support to the Payroll and Finance departments and continuously identifies and implements opportunities to improve payroll processes, controls, efficiency, and service delivery.

Requirements:

• Payroll certification or qualification will be advantageous.
• Minimum of 2 years' experience in a Payroll Administrator role within a five-star hotel, resort, hospitality environment, or similar industry.
• Sound knowledge of South African payroll legislation, including PAYE, UIF, SDL, BCEA, and other statutory requirements.
• Demonstrated knowledge of payroll taxes and statutory compliance processes.
• Proficient in Microsoft Office Suite, particularly Excel and Word.
•  Experience working with Sage/VIP Payroll, Trac Tech, or similar payroll and timekeeping systems.
   

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Job Summary

The role supports the Executive Chef in ensuring that all food preparation, production, and presentation consistently meet the resort’s high standards of quality and excellence. The incumbent is responsible for maintaining a clean, safe, and hygienic kitchen environment, ensuring that all food products are correctly prepared, stored, labeled, and handled according to established procedures. The position requires effective coordination with colleagues and other departments, participation in training programmes, and adherence to all resort policies, procedures, and food safety standards.

• The employee is expected to demonstrate strong product knowledge, contribute creatively to food displays and menu presentation, and ensure that all kitchen equipment and assets are properly maintained and cared for. A key aspect of the role is delivering exceptional guest service by interacting professionally with guests, responding appropriately to feedback and complaints, and assisting in maintaining high levels of guest satisfaction. The role also requires building positive working relationships, supporting team objectives, attending daily briefings and communication meetings, and promoting a collaborative and professional work environment.
• In addition, the incumbent must uphold the values and standards of the One&Only brand by maintaining excellent personal grooming and hygiene, following appropriate communication protocols, understanding emergency procedures, and carrying out all duties with honesty, integrity, and compliance with South African legislation. The overall purpose of the position is to contribute to exceptional culinary experiences, operational efficiency, and outstanding guest service while supporting the resort’s reputation for luxury and excellence.

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

• The Sous Pastry Chef assists the Head Pastry Chef in coordinating and supervising the daily operations of the Pastry Kitchen and Bakery, ensuring the highest standards of food quality, hygiene, presentation, and guest satisfaction are maintained. The role supports the achievement of budgeted food and operating costs, contributes to increased sales, and deputises for the Head Pastry Chef in their absence.
• The incumbent supervises pastry and bakery staff, ensuring compliance with company policies, health and safety standards, attendance, grooming, and performance expectations. The Sous Pastry Chef oversees food preparation, stock control, product quality, deliveries, maintenance reporting, and waste management while ensuring all products are prepared according to approved recipes and hotel standards. The role promotes efficient kitchen operations, excellent guest service, and continuous improvement through innovative ideas, effective planning, and collaboration with the Food and Beverage team.
• The Sous Pastry Chef is responsible for developing and coaching team members through on-the-job training, performance management, and succession planning while fostering a positive and professional working environment. The incumbent also monitors departmental food and operating costs, maintains high standards of cleanliness and organisation, ensures proper stock rotation and storage practices, supports the stewarding function, addresses guest requests and concerns promptly, and performs any additional duties required to support the successful operation of the Pastry Kitchen and Bakery.

Skills, Experience & Educational Requirements

• Matric
• Relevant national culinary qualification in pastry
• 3 years’ experience in 5 star hotel or similar environment
• High energy levels coupled with helpful and friendly attitude
• Ability to communicate well in English both verbally and written
• Computer competency including excel
• Experience in and knowledge of staff training and disciplinary procedures
• Knowledge and experience in kitchen management
• Knowledge and experience in food cost control
• Knowledge and experience in Health and hygiene audits
• Ability to deal with stress
   

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Job Summary

• The Sushi Chef supports the Chef de Cuisine in the overall leadership, management, and organization of kitchen operations, ensuring all culinary activities are carried out in accordance with the resort's standard operating procedures and the Executive Chef's expectations. The role is responsible for maintaining the highest standards of food quality, consistency, presentation, and service while ensuring efficient kitchen operations. Key responsibilities include overseeing food preparation, ensuring all mise en place is completed before service, maintaining adequate stock levels, controlling food costs, and managing the inventory and maintenance of kitchen equipment and fixed assets. The role also involves conducting regular inspections of food products to ensure freshness and quality, monitoring expiry dates, enforcing cleaning schedules, and maintaining a clean, safe, and hygienic working environment that complies with health, safety, and sanitation standards.
• The role plays a significant leadership function by supervising, training, coaching, and motivating kitchen staff to consistently achieve the resort's service and culinary standards. It is responsible for conducting daily pre-service briefings, promoting effective teamwork and communication, coordinating operations with the Food & Beverage department, and ensuring smooth collaboration across departments. The position actively contributes to staff development by participating in training initiatives and ensuring team members understand and follow resort policies, procedures, and emergency protocols.
• Guest satisfaction is a key focus of the role, requiring regular interaction with guests to gather feedback on food quality and service, communicating this information to the Chef de Cuisine and management, and implementing improvements where necessary. The position also demonstrates comprehensive knowledge of the resort's dining offerings, special functions, and the One&Only brand standards to ensure an exceptional guest experience. Additionally, the role is expected to maintain the highest standards of professionalism, personal grooming, ethical conduct, and legal compliance while supporting operational excellence, protecting resort assets, and contributing to the achievement of the resort's overall business and service objectives.

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

• 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

• Complete Stock orders at the end of evening shift
• Ensure bartenders are trained according to submitted Training Plan and attendance registers are signed and submitted to the Training Department on completion.
• Monitor that all drinks made adhere to the recipes and are to the standard of the resort.
• 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 the Inter-Transfer Report.
• 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., arrange 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.
• Minimum of 3 years in hospitality business, preferably in a bartending role.
• Knowledgeable in various kinds of beverages and cocktails. E.g. wine, beer and spirits.
• Computer literate in Microsoft Excel & Word, an understanding of Micros a distinct advantage.
• Pleasant personality with good communication and interpersonal skills
   

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Job Summary

• The Multimedia Designer is responsible for creating and maintaining high-quality visual content that supports the resort's marketing, sales, and brand objectives. This includes designing print and digital collateral, managing branded assets, coordinating with suppliers, assisting with video content, and ensuring all marketing materials are aligned with One&Only Cape Town's brand standards. The role works closely with the Marketing & Communications team to deliver creative campaigns, support revenue-generating initiatives, and maintain an organised, up-to-date library of marketing assets while staying informed of industry trends and best practices.

MINIMUM REQUIREMENTS

• We are looking for a logical and creative thinker who possesses the ability to think outside the box whilst ensuring exceptional attention to detail. Ability to multi-task and work well under pressure.
• Relevant tertiary qualification
• At least 2-3 years’ experience as a graphic designer, marketing support or similar role.
• Experience in luxury, tourism or hospitality environment, preferred.
• Proficiency with Adobe design software and graphics editing tools (Illustrator, InDesign, Photoshop) is essential; a portfolio is required
• Proficiency in Microsoft Office tools (Outlook, Word, Excel, Power point) is essential
• Basic video editing skills
• A strong sense of aesthetics and understanding of visual design (layout, composition balance, colors & fonts)
• A keen eye for details and quality
• Time management and multitasking abilities
• Excellent communications (written and verbal) skills
• Must have own transport
• Organized and responsible
• Flexible and ability to work under pressure
• Ability to work and learn quickly
• Creative thinker, Proactive
• Positive outlook
• Team Player
• Discreet
• Reliable and responsible
   

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Job Summary

• The Room Attendant’s primary responsibility is to provide quality service in all Guest rooms that exceeds Guest’s expectations.  The Room Attendant must demonstrate genuine concern for Guests while ensuring friendly, safe, efficient and professional service. In order to consistently exceed Guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

Key Duties and Responsibilities

• Exceed Guest expectations of Housekeeping services, responsible for the cleanliness of Guest rooms byensuring that rooms are cleaned in accordance with the required standards.
• Responsible for deep cleanliness of Guest rooms in the assigned section.
• Responsible for cleaning of balconies in the assigned section.
• Meticulously adhere to the standard operating procedures pertaining to cleaning, sanitization and set up in guest rooms.
• General and deep cleaning of rooms, trolleys, server rooms and caddies as per the standard procedures.
• Ensure preparation of rooms scheduled for arrival.
• Responsible of setting up and maintaining the cleanliness of site inspection rooms before 09:00 each day.
• Informs IRD when room service trays need to be removed.
• Checks that the Compendium, In Room Directory, Resort booklets and Spa flyers are up to date and in good condition in all rooms.
• Ensure supplies, amenities and linens are replenished as per standard.
• Ensure minibar is replenished daily as per standard.
• Keep pantry neat and in good order.
• Maintain safe work practices according to Health & Safety regulations.
• Adhere to chemical utilization as per the Chemical training SOP.
• Ensure all defects are reported immediately and follow up to ensure they have been completed in a timely manner.
• Ensure that the tasks provided daily are executed to the expectation of O&OCT standard.
• Complete evening turn down service according to the schedule created by the Housekeeping management.
• Develop a positive working relationship with all colleagues and departments to facilitate a team-oriented atmosphere.
• Responsible for the assigned Master Key.
• Report all lost and found items.
• Adhere to grooming standards as set by the Employee Handbook for O&OCT.

GENERAL AND OTHER DUTIES

• The above Job Description identifies the key areas of responsibility of the position and is not an all-encompassing description of duties and tasks.  The Job Description may be subject to review from time to time.
• The employee will be required to perform similar such duties or tasks in any area of the hotel as may be designated by Management from time to time.
• The employee will be required to attend training courses as required and continually strive for the improvement of own knowledge and skills.
• The employee will be required to be familiar with the hotel policy on fire, hygiene, health, safety and emergency evacuation and that all staff in the department participates in fire and emergency drills.
• The employee will be required to adhere to and have a complete understanding of the employee handbook and adhere to the regulations contained within.
• The employee will be required, at all times, to maintain a high standard of personal appearance and hygiene and ensure that dress and attire meet with the hotel’s requirements and do not detract from the desired image of the hotel.
• The employee will, at all times, be required to render the highest level of courtesy and service to hotel guests even where such service may fail beyond the main duties or scope of this position.
   

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Job Summary

• Responsible for supporting the Executive Chef in delivering exceptional food quality, presentation, and service by adhering to established standard operating procedures and maintaining the highest standards of food safety, hygiene, and sanitation within the assigned kitchen section. Ensures all mise en place is prepared accurately and on time, kitchen equipment and work areas are cleaned and maintained, and products are correctly labelled and stored in accordance with food safety requirements.
• Maintains consistent quality in food production and presentation while demonstrating strong product knowledge and creativity in collaboration with the Chef de Cuisine. Provides excellent guest service by engaging professionally with guests, handling complaints in line with resort service recovery procedures, and communicating guest feedback to management to support continuous improvement in food quality and guest satisfaction.
• Builds effective working relationships across departments through clear communication, teamwork, and adherence to reporting channels. Participates in daily briefings, monthly communication meetings, and all mandatory training programmes to maintain operational excellence and professional development. Ensures all assigned duties are completed efficiently, contributes to a positive team environment, and supports the achievement of departmental and resort objectives.
• Maintains the highest standards of personal grooming, professionalism, and workplace safety while ensuring compliance with resort policies, emergency procedures, health and safety regulations, and South African legislation. Safeguards resort assets by ensuring kitchen equipment is properly maintained and operated responsibly, while consistently demonstrating commitment to the values, service standards, 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 
• Seasonal position  
   

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Job Summary

• Responsible for supporting the Executive Chef in delivering exceptional food quality, presentation, and service by adhering to established standard operating procedures and maintaining the highest standards of food safety, hygiene, and sanitation within the assigned kitchen section. Ensures all mise en place is prepared accurately and on time, kitchen equipment and work areas are cleaned and maintained, and products are correctly labelled and stored in accordance with food safety requirements.
• Maintains consistent quality in food production and presentation while demonstrating strong product knowledge and creativity in collaboration with the Chef de Cuisine. Provides excellent guest service by engaging professionally with guests, handling complaints in line with resort service recovery procedures, and communicating guest feedback to management to support continuous improvement in food quality and guest satisfaction.
• Builds effective working relationships across departments through clear communication, teamwork, and adherence to reporting channels. Participates in daily briefings, monthly communication meetings, and all mandatory training programmes to maintain operational excellence and professional development. Ensures all assigned duties are completed efficiently, contributes to a positive team environment, and supports the achievement of departmental and resort objectives.
• Maintains the highest standards of personal grooming, professionalism, and workplace safety while ensuring compliance with resort policies, emergency procedures, health and safety regulations, and South African legislation. Safeguards resort assets by ensuring kitchen equipment is properly maintained and operated responsibly, while consistently demonstrating commitment to the values, service standards, 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

• The Steward is responsible for maintaining high standards of cleanliness, sanitation, and hygiene throughout the kitchen, dishwashing, storage, and food service areas in accordance with hotel policies, health and safety regulations, and operational standards. The role ensures that all kitchen equipment, utensils, crockery, and work areas are cleaned, sanitised, stored correctly, and readily available to support efficient food and beverage operations.
• The incumbent operates and maintains cleaning equipment, safely uses cleaning chemicals, monitors stock and supplies, reports maintenance and safety concerns, and assists with waste management, recycling, and the upkeep of garbage disposal areas. The Steward supports banquet operations, inventory counts, and special cleaning projects while maintaining organised work and storage areas. The role also assists with basic kitchen support functions as required, complies with attendance and roster requirements, and performs any additional duties assigned by management to ensure the smooth operation of the Stewarding Department.

Skills, Experience & Educational Requirements

• Ability to satisfactorily communicate in job-related English.
• Ability to count.
• High school graduate or equivalent vocational training.
• Previous experience in janitorial/ cleaning position.
• Familiarity with proper sanitation regulations.
• Knowledge of proper chemical handling.
• Ability to perform duties with attention to details, speed, accuracy, follow-through and cooperativeness and be able to follow directions.
• Ability to adapt to meet priority changes of work flow or requirements.
• Ability to operate designated machinery and remains alert while operating it.
• Ability to exert physical effort in transporting equipment and wares and withstand high temperatures, moisture and noise levels in work areas.

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Job Summary

• The Sous Chef assists the Chef de Cuisine in managing the daily operations of the kitchen, ensuring high standards of food quality, hygiene, service, and guest satisfaction are consistently maintained. The role supports the achievement of budgeted food and operating costs, supervises kitchen staff, and deputises for the Chef de Cuisine in their absence.
• The incumbent oversees the performance, attendance, grooming, and compliance of kitchen colleagues with company policies, health, safety, and hygiene standards. The Sous Chef ensures efficient kitchen operations by monitoring staffing levels, controlling stock and food costs, inspecting deliveries, minimising waste, maintaining equipment, and ensuring all food is prepared and presented according to approved recipes and hotel standards.
• The role is responsible for supporting staff development through on-the-job coaching, performance management, training, and succession planning while fostering teamwork and maintaining effective working relationships with the Executive Chef, Food and Beverage Service team, Maintenance, and other departments. The Sous Chef also contributes to menu development, service improvements, and operational efficiency, ensures guest concerns are addressed promptly, and performs any additional duties required to support the successful operation of the kitchen.

SKILLS, EDUCATION & EXPERIENCE

• 2 years’ experience in store operation in 5 star hotels
• Interpersonal, organizational and strong administrative skills
• Strong communication skills
• Good business acumen
• Computer literate
• Knowledge in Outlet
• HACEP
• Hygiene, Health and Safety standard