Hot Jobs at One&Only Resorts

Job Summary

• To assist in overall restaurant operations management in promoting and ensuring total guest’s satisfaction with high standard of service and maximize potential revenue through exceeding guests’ expectations and hospitality. To promote and ensure a strong team environment in ensuring colleague motivation and satisfaction in delivering their duties promptly and courteously. As well as the supervision of duties and responsibilities of colleagues and set SOP for the outlet

Key Duties and Responsibilities

Maintain complete knowledge of:
Maintain complete knowledge of:

• All liquor brands, beers and non-alcoholic selections available in the outlet
• The particular characteristics and description of every wine / champagne by glass and most major wine on the wine list, as well as the focal concept eg: cocktails of Vista Bar and the Afternoon Tea offerings inclusive of all teas available
• Designated glassware and garnishes for wines and beverages
• All menu items, preparation method / time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
• Daily reservation updates and V.I.P. list.
• Scheduled in-house group activities, locations and times.
• Correct maintenance and use of equipment.
• All department policies/services procedures.
• To maintain the restaurant profits through increased revenue and minimizing of costs.
• To be responsible of restaurant asset management.
• To be a passionate supervisor and always have a “Can Do Attitude” and practice “open door” policy to all colleagues.
• To initiate guest interaction through seeking and soliciting feedback from guests.
• To accurately forecast business demands on weekly basis to ensure efficient staffing, food and general supplies ordering.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness.  Instruct designated personnel to rectify and cleanliness. Organization deficiencies.
• Follow and maintain established par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Constantly review on daily specials and top sales items; update briefing board throughout shift.  Ensure that colleagues are aware of such.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the shift to meet the business demands. Coordinate breaks for colleague.
• Ensure that colleague reports to work as scheduled.  Document any late or absent colleagues.
• Assign work and side duties to colleague in accordance with departmental procedures.  Communicate additions or changes to the assignments as they arise throughout the shift.  Identify situations, which compromise the restaurant standard and delegate these tasks.
• Conduct pre-shift meeting with colleague and review all information pertinent to the day’s business.
• Inspect grooming and attire of colleague; rectify any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Constantly monitor colleague performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards, rectify any deficiencies with respective personnel, provide supervision, coaching and counseling when needed.
• Inspect table set-ups; check for cleanliness, neatness and agreement with guest’s order and departmental standards; rectify deficiencies with respective personnel.
• Check the status of all orders and ensure that they are delivered within designated timelines.
• Assist and guide colleague with their job functions to ensure optimum service to guests.
• Assist Assistant Manager to conduct formal colleague training program on food and beverages and service standard.
• Monitor guest reactions and confer frequently with service colleague to ensure guest satisfaction.  Review guest feedback with Assistant Manager to check on guest satisfaction and offer further assistance.
• To ensure all colleague answers telephone with corrects salutations and telephone etiquette.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.  Promote positive guest relations at all times.
• Be familiar with all Resort’s Dining Outlets and its activities, services / features to respond to guest inquiries accurately.
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Monitor and maintain cleanliness and working condition of restaurant equipment, supplies and work areas.
• Assist in taking guests’ orders, following specified procedures, as necessary to ensure department standards.
• Organize coordinate, direct colleague in set-up, service and breakdown of hospitalities in accordance with restaurant standards; follow up on special arrangements with respective personnel.
• Organize, coordinate and direct colleague in set-up, delivery and retrieval of amenities in accordance with restaurant standards.
• Ensure all closing duties for colleagues are completed before colleague signs out.
• Provide feedback to colleague on their performance.  Handle disciplinary problems and counsel colleagues according to restaurant standards.
• Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
• Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.
• Document pertinent information in restaurant log book.
• Complete all paperwork and closing duties in accordance with restaurant standards.
• Review status of assignments and any follow-up action with co-managers.
• Complete and direct scheduled inventories. 
• Attend designated meetings, menu and wine tasting.
• Expedite on floor or in bar as business demands.
• Complete departmental filing.

Skills, Experience & Educational Requirements

• High school graduate or Diploma in Hospitality Management.
• Minimum 2 years of experience in serving alcoholic beverages.
• Knowledge of the various outlets and cuisine and its service styles eg: Nobu, Isola, , In-Room Dining and Banqueting
• Minimum 2 years’ experience as full service restaurant Supervisor or Captain or similar
• Certification in wine, liquor and food handling courses.
• Fair knowledge of wines, its characteristics and supplies, inclusive of cocktails, spirits, brandies and whisky
• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Ability to provide legible communication.
• Ability to compute good mathematical calculations.
• Previous experience in cashiering.

go to method of application »

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