Hot Jobs at Sun International

Job Purpose

• The Sous Chef manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment, and stock, in line with Company standards.

Education

• 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level

Experience

• Membership with South African Chef’s Association and other relevant culinary accreditation
• 5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 year’s experience must have been as a Chef de Partie

Skills and Knowledge

     Core and Personal Behavioural competencies:

• Decision-making – use of initiative
• Learning – training; coaching; staying abreast of industry developments
• Implementing and co-ordinating – organising people; non-people resources
• Numeracy and calculation skills
• Analysing and diagnosing – numerical information; trends in data
• Problem-solving
• Making fine judgements through the senses viz colour, taste, texture

Technical / Proficiency competencies:

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards
• Proficient Computer skills
• Coaching
• Menu engineering
• Cooking methodology

Key Performance Areas

    Delivered Culinary Business Plan for the Outlet

• Delivered Culinary Business plan for the outlet In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the Culinary strategy
• Facilitate the communication and implementation of Culinary deliverables for the outlet
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
• Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property

    Shift management

• Put in place staff scheduling and duty allocations to ensure coverage
• Handle shift briefings / handovers / shift reports
• Manage the preparation of mise-en-place
• Complete opening and closing checklists
• Interact and be present on the floor during service to ensure food quality and presentation in line with standards
• Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.
• Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced
• Monitor the cleanliness and hygiene of the kitchen before, during and after service

    Outlet Product Enhancement

• Keep up to date with regards food products, trends, and cooking methodologies required to deliver menus
• Monitor products and pricing within the outlet
• Make recommendations of improvements to the product / menu offering
• Compile and co-ordinate the culinary promotional calendar for the outlet
• Monitor standards in the outlet and identify any areas of concern

   Culinary Standards & Governance

• Conduct maintenance and hygiene inspections in all areas of the kitchen
• Monitor health, safety, hygiene, and environmental elements in the outlet
• Manage the control and storage of stock, operating expenses (gas) and operating supplies (packaging, chemicals), equipment as per SOP for the outlet
• Investigate variances / discrepancies and take necessary action to correct
• Monitor Culinary standards and processes
• Control waste for the outlet
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

    Outlet Budget Management

• Collaborate with the Executive Sous Chef to complete the planning for the Budget and forecasts for the outlet
• Motivate and manage Capex requirements for the outlet
• Authorise spend in line with budget
• Monitor food costs (purchases related to revenue)
• Food recipe – All menu item food recipes to be documented, updated, and captured into the system MC or IFS to ensure accurate food theoretical.
• Manage the conducting of accurate stock takes for the outlet in line with Company process.
• Report on any variances for the outlet
• Produce a 10-day / 20-day and monthly food cost report
• Monitor departmental leave liability
• Check and report on all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
• Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
• Contribute to month-end financial commentary for the outlet

    People Management

• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Provides resources and removes obstacles to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members

     Customer Relationship Management

• Ensures that guests are treated with courtesy and respect at all times
• Interact with guests and provide professional service standards and solutions
• Handle any escalated complaints, disputes and suggestions as required
• Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Be present on the floor during service / promotions or functions
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
• Provide post-mortem feedback with regards promotions to ensure these are always
• relevant and effective
• Shift handover ensures that staff have sufficient insights and information with regards
• VIP customers visiting the property

Closing Date: 25th, May 2022

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Job Purpose

Responsible to supervise the day to day delivery of the food and beverage service and team within the conference centre with the objectives of maintaining standards of service; enhancing the customer experience; and controlling operating equipment and stock in line with Company standards

Education

• 3-4 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations

Skills and Knowledge

• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Set-up requirements Function sheets
•  OE use & storage
• Team Planning
• Stock control
• Proficient MS Office skills
• Micros / Opera is preferred

Key Performance Areas

Staff Supervision 

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift

Food & Beverage Product Offering

• Monitor service offering / products and pricing within F&B
• Make recommendations of improvements to the product and service offering
• Co-ordinate the implementation of the food and beverage promotional calendar for outlets
• Monitor customer service standards and identify any areas of concern
• Conduct maintenance walkabouts for front of house and back of house areas
• Monitor health, safety, hygiene and environmental elements in the area
• Monitor the use and storage of operating equipment
• Monitor stock control and operating equipment control processes
• Investigate variances / discrepancies and take necessary action to correct

 Liaises with clients

• Attends pre-conference meetings
•  Provides client with relevant solutions / options for conferencing – including set-up, themes, décor, lighting, equipment, etc.
• Conduct QA to ensure set-up is in line with client requirements
• Is present at functions to ensure execution is in line with client requirements
• Manages staff appearance and floor appearance/ functioning of equipment and systems
• Control and management of stock and operating equipment as per SOP
• Liaises with Technical to ensure maintenance schedule plan is adhered to and any issues resolved
• Monitors and reports on functions
• Provide input into the post-mortem on events and makes recommendations for improvements
• Provides ideas and solutions that are innovative and in line with industry trends

Poeple Supervision 

• Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Supervise employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Assist in providing resources and removing obstacles to performance
• Onboarding of new staff member

Financial Control 

• Authorise spend in line with budget
• Conduct accurate 10, 20-day stock takes for the outlet in line with Company process.
• Report on any variances for the outlet

Delivered Customer Experience

• Monitor service standards and staff: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
• Handle and resolve any guest special requests, queries or complaints
• Shift hand over ensures that staff can provide customers with relevant service
• Understand, record and implement special requirements for return guests and VIPs

Closing Date: 25th, May 2022

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Job Purpose

• Responsible to be the frontline customer service point in facilitating the play of casino tables games whilst providing exceptional service on the floor in accordance with company standards and gaming regulations

Education

• Grade 12 or equivalent national qualification in gaming operations

Experience

• Previous experience in a customer facing role
• Demonstrated competence in all requirements (including an ability to deal blackjack and roulette) and participation as part of a practical Dealing School**

Skills and Knowledge

• Problem Solving
• Collecting Information (listening; asking questions)
• Dealing with Customers
• Handling conflict
• Checking
• Following Instructions
• Emotional resilience
• Honesty in the handling of cash
• Presentable

Key Performance Areas

Prepared Work Area

• Check gaming area, table and float and ensure ready for play
• Checks operating equipment prior to start of shift including shuffling machines; cards; chips; etc to ensure all is functioning and ready for play
• Check cleanliness of own section or station
• Communicate and follow-up on the correction of any equipment faults or defects     

Game Play

• Deal the relevant tables games (blackjack, Poker; Punto Banco, Baccarat; American Roulette; or any other game as per business unit requirements)
• Handle all player transaction requirements with regards placing of bets and paying out including cash and chip transactions
• Provides audible and precise game commentary
• Monitor and report on guest play and action (when required) on the Casino system
• Keeps inspector informed of information relevant to the games and escalate any suspicious betting patterns or underage gambling
• Opening and closing of tables
• Game hand over – Dealer to dealer and /or inspector
• Conduct cash-ups and reconcile float at the end of shift
• Substantiate and report on any float variances
• Secure and transport float as required

Customer Engagement

• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging
• them on arrival and departure, and ensuring respect at all times
• Interact with guests and provide professional service standards and relevant solutions
• Identifies customers and understand their preferences
• Educate customers on business unit facilities, products and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

Work Conditions and Special Requirements

• Ability to work shifts that meet operational requirements
• Work in a smoking environment
• Physical mobility to move around as per job requirements (including with the use of aids)
• Full visual acuity (ability to discern colours)
• Manual Dexterity – ability to handle chips and cards with both hands

Closing Date: 25th, May 2022

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Job Purpose

Responsible to supervise staff that provide a frontline customer service experience at the Cash desk areas on the gaming floor (including satellite stations, cash desk, cations, and vault) ensuring operational excellence, procedural compliance, and guest service satisfaction

Education

• Matric or equivalent Qualification

Experience

• Minimum of 1 year cash desk / count experience or 1 year in a supervisory position in the cash handling industry
• Experience in the gaming industry would be an advantage
• Meet the requirements for a gaming license

Skills and Knowledge

• Problem Solving
• Collecting Information (listening; asking questions)
• Dealing with Customers
• Checking
• Following Instructions
• Emotional resilience
• Honesty in the handling of cash
• Presentable

Key Performance Areas

• Check cash desk areas and ensure all equipment for service is functioning and ready for service.
• Communicate and follow-up on the correction of any equipment faults or defects prior to the start of the shift
• Check cleanliness of customer service areas
• Conduct daily cash desk reconciliations
• Complete supporting documents
• Review duty checklist, prioritise and action as needed
• Maintain cash levels during service to mitigate risk and cater for demand
• Report and investigate error tracing or cashier variances with Surveillance
• Process unresolved variances
• Obtain all requirements for establishing Cheque Cashing Facility Applications
• Verify suspicious transactions and report as required
• Cash-up and sign off cashier floats
• Assist with complicated and escalated transactions
• Secure cash desk, satellite stations and other cashiering areas
• Transactional requirements and responsible gambling information are displayed at all customer points as per regulations. 
• Supervises employees to ensure that staff uniform, hygiene and appearance is maintained
• Conduct performance contracting, reviews, and development discussions with staff
• Identifies performance gaps and conduct coaching and on job training
• Identifies and addresses misconduct issues
• Keeps records of coaching discussions
• Develop, update, and communicate departmental procedures and controls to all staff

Closing Date: 26th, May 2022

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Job Purpose

The Stock Controller is responsible to supervise the replenishment of food and beverage stock and supplies to ensure the availability of par stock levels in line with operational requirements in accordance with stock control principles; as well as the accurate recording of inventory and stock management systems according company policy and  standards.

Education

• Grade 12
•  2-Year Diploma in cost management, stock control and / or procurement is an advantage 

Experience

• 3-5 years’ experience in a similar position at a supervisory level
•  Experience / exposure to the hospitality industry would be an advantage

Key Performance Areas

• Maintain par levels of stock in the warehouse
• Check and maintain all areas of the warehouse for cleanliness and proper stock storage
• Place orders in line with operational requirement, economical order quantities, authorization, and par levels.
• Check all deliveries against the order and document any necessary changes with respect to returns,
• price deviations, over/under deliveries.
• Conduct quality checks of stock received and provide feedback to the warehouse manager on allproblems encountered with suppliers around the quality of products supplied.
• Submit all documents raised to the warehouse manager for review and authorization and maintainaccurate records of all transactions and transfers in/out for various outlets.
• Supervise storage and rotation of stock (FIFO)
• Conduct daily inspections and checks including records of freezer temperatures for accuracy,completeness.
• Report on the deviations from the expected temperatures; log and follow-up on calls wheremaintenance needs to fix the freezers
• Do daily spot checks on stock items and investigate any discrepancies to system figures
• Participate in all mandatory stock takes according to procedure, and investigate variances withexplanations to the warehouse manager.
• Report weekly on the running of the inventory group for a specific areas / outlets (includingproblems entailed / stock shortages etc.)
• Report on price changes or deviations during the receiving of goods and capturing of invoices
• Raise the purchase order requisitions as per the F&B operations needs and par levels of warehouse
• Charge all stock issues to revenue and cost centers as soon as stock is physically moved, ensuringthat the goods issued are exactly as charged and stock is issued according to procedure.
• Print picking lists for store man to gather stock for the outlets
• Develop inventory control models that promote lower cost of sales, shorter lead times andreduced stock losses
• Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence topolicies and procedures
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for atalent pipeline within the outlet
• Performance contracting, reviews and development
• Assist in providing resources and removing obstacles to performance
• Onboarding of new staff members
• Maintain a good working relationship with other departments and staff members
• Liaise with Chefs, Floor and Outlet Managers with regards their requirements as well as newproducts, discontinued products, and any other relevant info with regards stock.

Closing Date: 25th, May 2022

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Job Purpose

Responsible to supervise the day to day delivery of culinary products and team in a section of the kitchen with the objective of preparing, producing and presenting exceptional food products in line with Sun International’s operational excellence standards, procedural compliance and customer experience expectations.

Education

• 2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level
• Membership with South African Chef’s Association and other relevant culinary accreditation
• Grade 12

Experience

• 3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environmen

Work conditions and special requirements

• Ability to work shifts that meet operational requirements

Skills and Knowledge

• Handle materials, dangerous and heavy items
• Team Co-operation
• Dealing with customers - coping with rudeness, preparation of food
• Judgement through the senses viz aroma, taste, colour, texture
• Using culinary and kitchen equipment
• Problem solving
• Supervising – people at work; maintaining a presence, ensuring compliance with regulations; providing instructions
• Numeracy and calculations

Key Performance Areas

Kitchen Shift Supervision

• Supervise the preparations of mise-en-place and preparations for service
• Is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements
• Identify any anomalies or issues with regards the  appearance/ functioning of equipment and systems within the specific kitchen section
• Completes opening and closing checklists and registers
• Support and assist team of chefs in the section with troubleshooting and to provide professional standards and solutions
• Supervise kitchen practices in line with standard operating procedures
• Supervise the storage of operating equipment
• Supervise health, safety, hygiene and environmental elements in the outlets
• Follows up on any fault logging with the Technical departments and housekeeping until resolution
• Conduct stock control procedures and report on variances
• Identify coaching needs and facilitate on-the-job training as required

Food Preparation

• Prepare mise-en-place, conduct checks and preparations for service in line with SOP
• Identify issues with regards  own work station appearance and functioning of equipment and systems
• Check cleanliness of own section or station
• Supervise the daily operation and preparation of food  / menu items according to recipe guidelines and preparation techniques – including preparation of vegetables, sauces, salads,  cold starters; and hot dishes
• Control food stock and food cost in own section
• Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order.

People Supervision

• Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Assist in providing resources and removing obstacles  to performance
• Onboarding of new staff members

Operations Control

• Safe use and storage of operating equipment, operating expenses (gas, chemicals)
• Storage and use of operating supplies (CONSUMMABLES, PACKAGING, CHEMICALS)
• Conduct food and equipment daily stock counts
• Report on variances / discrepancies and take necessary action to correct
• Monitor food costs (purchases related to revenue

Culinary Standards Supervision

• Understand and conduct all tasks in line with culinary standard operating procedures
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
• Use, store and clean operating equipment in line with specifications and safety regulations
• Participate in stock takes
• Conduct daily stock counts of bar smalls
• Resolve or report on any anomalies to the required standards
• Report on any breakages at the end of the shift

Delivered Customer Experience

• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
• Up skill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge
• Handle and resolve any guest special requests, queries or complaints
• Take guest orders accurately at the buffet
• Prepare food items for the guest and present in line with standards

Closing Date: 30th, May 2022

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Job Purpose
The Operations Controller is responsible to audit the inventory and stock control processes, report on cost control analyses, highlight and manage areas of concern and make recommendations to improve operational stock and cost efficiencies with the ultimate objective of maximizing revenues in line with Company policies and procedures and legislative requirements

Education

• 2 year Diploma in cost management, stock control and / or procurement

Experience

• 3-5 years’ experience in a similar position in cost control or operations control
• Experience / exposure to the hospitality industry would be an advantage

Skills and Knowledge

• Operational Product knowledge (F&B, Housekeeping, Operating supplies & equipment)
• Cost control
• Stock control procedures
• SHE legislative requirements
• English Written and verbal communication skills
• Numerical skills
• Pricing, product analysis
• Vendor Relationships
• Proficient computer skills (MS Office; Micros, IFS)

Key Performance Areas
Stock Audits

• Audit stock and inventory control in all revenue centers with emphasis on stock shortages; the accuracy of handover stock takes between shifts and adherence to stock rotation principles (such as FIFO)
• Monitor stock movements and create a system’s audit trail and accumulation of data for the production of daily reports and audit requisitions
• Audit accurate recording of current stock levels, IFS vs physical stock on hand
• Establish count and verification/audit teams (from finance) for every stock take making sure that all the inventory sites are counted at the set times
• Maintain schedules, and co-ordinate and keep records of all stock-takes
• Compute cost reports in the system and review results (with emphasis on completeness, accuracy, validity and cut off) for all revenue centers
• Evaluate the count results in conjunction with the verification checklists
• Investigate deviations or cost inefficiencies by working with the managers to understand reasons for variations
• Identify and escalate any non-adherence to internal controls or stock deviations, identifying possible reasons when results differ from anticipated results
• Make recommendation to management on potential solutions and enforce the implementation of those solutions.
• Compile the operations controller’s report detailing the inventory environment before, during and after the all stock takes; as well as audit results and recommendations.
• Develop inventory control models that promote lower cost of sales, shorter lead times and reduced stock losses
• Sign off all inventory write offs on complex by testing the reasonableness and accuracy of the proposed write-off

Stock Control Procedures and Governance

• Develop, update and communicate on stock control procedures and processes to be followed by all operational departments; including the safeguarding of stock against damage and loss.
• Monitor stock control standards, systems and processes and align practices with new legislative and company requirements
• Develop templates, checklists and tools in line with operational requirements
• Implement sufficient control measures & checks to mitigate any risk to the business and ensure data hygiene.
• Review and report on access controls for stock on complex as per SOP, checking the key registers making sure there are no unauthorized persons accessing the keys where they are not authorized entry
• Audit operating functions against operational control procedures on inventory and stock control, (OE, OS, Food & Beverage, housekeeping, etc.) & other operational regulations
• Conduct walkabouts and monitor hygiene audits in back of house operational areas to check for a complete adherence to FCS standards. Gather evidence and report to the relevant functional manager of any non-conformance.

Cost Management

• Generate operational and inventory cost reports and revenue reports daily
• Check overhead costs (OE, OS ) and ensure that all departments are aware of deviations from standards and that any deviations are addressed with the functional managers
• Discuss and consult on remedial action with the Functional managers to ensure budgets and targets are achieved.
• Capture all new menu recipes and costing and updating old costing in IFS and liaise with the F&B Managers on the cost of the menus as per SOP.
• Liaise with F&B on the review of menus’ costs in comparison with the selling prices as per menu engineering in order to maintain the standard/budgeted cost of sales %age.
• Report daily on the balancing of the menu engineering sales mix (IFS sales figures balanced with MyMicros) maintaining one on one links of PLU and the inventory parts or manufacturing structures, as well as any interface errors.
• Analyse cost and revenue per item to ensure non-profitable items are identified.
• Execute buffet costing for all buffet restaurants at least three times a week
• Advise on abnormal trends in consumption.
• Create and continuously review assortments for every department according to their menu ingredients (component parts) and check that there is no deviation from the assortment so that there is a correct inventory parts used in each recipe in theory (IFS) and physically.
• Report on price changes or deviations during the receiving of goods and capturing invoice

Stock Record Management

• Act as the custodian of all inventory accounting records making sure that all source documents of inventory transactions are complete, guarded safely and can be retrieved with ease
• Accurately update stock records in the system and allocate costs to specific kitchens and outlets
• Maintain integrity of inventory and stock data in the Micros Symphony database in liaison with Head Office Hospitality Support IT
• Manual books must be registered and audited every day to make sure that all manual transactions are updated on IFS
• Manage business continuity plans when IFS and Symphony systems are offline making sure that the internal and external guests do not feel the impact. Implementing the relevant SOPs at the instant to make sure that the company does not lose revenue.
• Be the custodian of IFS supply chain systems and processes in the business unit, managing user rights and access controls, mapping of inventory parts to relevant sites,
• Report any technical system problems.
• Test the integrity of the system for completeness of all transactions (purchases, issues in/out) on complex with emphasis on cut off, accurate costs apportionment.
• Train and coach new users of IFS and to ensure the effective implementation of the system
• Monitor average price movements and investigate part history and report on any abnormal fluctuations
• Extract daily issues to revenue on F&B, OE and OS per outlet and populate the revenue reports daily

People Supervision

• Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Performance contracting, reviews and development
• Assist in providing resources and removing obstacles to performance
• Onboarding of new staff members

Client Engagement

• Maintain a good working relationship with all operational departments
• Liaise with Chefs, Floor and Outlet Managers with regards their requirements as well as new products, discontinued products, and any other relevant info with regards stock.

Closing Date: 26th, May 2022

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Job Purpose

To supervise staff and kitchen operations for a section of the kitchen with the objective of preparing, producing and presenting exceptional food products in line with internal operating standards.

Education

• 2-Year Culinary Diploma
• Membership with South African Chef’s Association and other relevant culinary accreditation

Experience

• 3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment
• Basic computer skills

Skills and Knowledge

• Ability to work shifts that meet operational requirements
• Mobility and ability to move around as per job requirements (including with the use of aids)
• Physically able to move operating equipment
• Have an open attitude perform similar functions to those contained in this document , in alternative outlets due to operational requirements

Key Performance Areas

• Supervise the preparations of mise-en-place and preparations for service
• Is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements
• Identify any anomalies or issues with regards the  appearance/ functioning of equipment and systems within the specific kitchen section
• Completes opening and closing checklists and registers
• Support and assist team of chefs in the section with troubleshooting and to provide professional standards and solutions
• Identify potential service issues in relation to turnaround times, cleaning, and safety and escalates when required
• Supervise the storage of operating equipment
• Supervise health, safety, hygiene and environmental elements in the outlets
• Follows up on any fault logging with the Technical departments and housekeeping until resolution
• Conduct stock control procedures and report on variances
• Identify coaching needs and facilitate on-the-job training as required
• Supervise kitchen practices in line with standard operating procedures
• Monitor health, safety, hygiene and environmental elements in the outlet
• Safe use and storage of operating equipment
• Conduct food and equipment stock counts
• Report on variances / discrepancies and take necessary action to correct
• Prepare mise-en-place, conduct checks and preparations for service in line with SOP
• Identify issues with regards  own work station appearance and functioning of equipment and systems
• Check cleanliness of own section or station
• Support Chef de Partie in the daily operation and preparation of food  / menu items according to recipe guidelines and preparation techniques – including preparation of vegetables, sauces, salads,  cold starters; and hot dishes
• Control food stock and food cost in own section
• Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order.
• Ensures that all guests are greeted with a friendly smile, and treated with respect at all times
• Interact with guests and provide professional service standards and solutions
• Take guest orders accurately at the buffet
• Explain menu items
• Prepare food items for the guest and present in line with standards

Closing Date: 25th, May 2022

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Job Purpose

Responsible for performing multiple first line repairs and maintenance tasks throughout the day, which could include, but is not limited to: carpentry work; electrical; plumbing. painting; HVAC; flooring; and general facility repairs.

Education

• Grade 12 or equivalent National Technical Certificate

Experience

• Minimum of 3-year experience in a general maintenance repair
• Working experience of SHE legislation and standards
• Use and storage of tools and maintenance equipment
• First-line troubleshooting in areas of: Carpentry work; Electrical; Plumbing; Painting; HVAC; Flooring. General facility repairs

Skills and Knowledge

• Ability to work shifts that meet operational requirements
• Physical ability to lift and control relevant machinery, and equipment and mobility to move around as per job requirements
•  Manual dexterity, overall coordination and good balance are required.
• Ability to stand, walk, and move rapidly for an eight (8) hour work shift. Ability to bend, stoop, twist and turn, climb stairs and on trucks.
• Ability to perform repetitious arm and wrist movements

Key Performance Areas

• Check in with services office for scheduled jobs after the completion of each job and at the end of each workday.
• Responsible for time management of jobs scheduled each day.
• Prepare necessary tools and PPE for the day ahead.
• Respond to requests relating to various equipment and systems installations, repairs and upgrades in line with scheduled repairs and preventative maintenance plans.
• Conduct investigations and diagnose system or equipment faults.
• Troubleshoot and complete routine and light repairs in line with identified faults.
• Inspect and audit supplies, machinery and systems and address any risk areas
• Assist tradespeople with electrical, plumbing or HVAC repairs
• Complete minor electrical repairs and maintenance: light bulbs, wiring, circuit breakers, fuses
• Perform general carpentry construction and installation repairs: woodwork, sanding, painting, build cabinets, etc.
• Perform general plumbing activities: Toilets, faucets, fix leaks, etc.
• Conduct facility and infrastructure repairs: doors, doorknobs, locks, broken tiles, polish floors, staining, pressure washing, roofing and windows
• Conduct check-ups on systems and perform any preventative maintenance, escalating the need for any major repairs
• Adjust system settings and conduct performance tests using specialized tools.
• Keep management up to date and feedback on status and challenges with regards repairs and installations.
• Store and secure parts and tools needed in line with regulations and SOPs

Closing Date: 31st, May 2022

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Job Purpose

Responsible for providing technical support to users including performing desktop software and hardware installation; troubleshooting problem areas (in person, or remotely) and providing end-user assistance where required and maintaining an adequate spare parts inventory of systems, subsystems and component parts used in repair work.

Education

• 2-Year Diploma in IT or equivalent NQF Level 6 in IT
• MCSE, ITIL Foundation Certification is an advantage

Experience

• Minimum of 2 years relevant IT industry experience

Skills and Knowledge

• Problem solving
• Assessing and evaluating information
• Initiative
• Decision-making skills
• Dealing with customers
• Technical acumen
• Risk Management skills
• Listening skills
• Telephone skills
• Understanding of Technology Operations
• Infrastructure Knowledge
• Client Computing
• Gaming Product and Service Knowledge
• Hospitality Product and Service Knowledge

Key Performance Areas

Stabilised Data Centre Environment

• Detect and respond to technical problems
• Identify opportunities for continuous improvements and respond to feedback from service statistics / information (CSIP)
• Maintain the business unit computer services and equipment ensuring the configuration of the environment is in line with best practice
• Make recommendations on computer products or equipment to improve company productivity.
• Store a spare parts inventory of systems, subsystems and component parts used in repair work.

User Engagement

• Respond to incidents logged by end-users that cannot be resolved telephonically
• Provide desktop support by using diagnostics to facilitate prompt resolution where possible
• Provide feedback to the service desk on resolution of incidents
• Coach end-users in the use of certain software

Desktop Installations

• Make preparations for the installation of software
• Install or update required hardware and software
• Update SOPS and communicate with regard to resources
• Update repository of standards

Vendor Engagement

• Liaise with vendors with regards to parts, repairs, services
• Schedule logistics if required
• Escalate issues identified if relevant
• Attend Vendor management meetings if required
• Complete orders for approval with regards to work completed

Closing Date: 30th, May 2022

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Job Purpose

Responsible for analysing business levels and accurately scheduling team members for various operational areas across the business unit in line with occupancy levels and business activities with the aim of improving productivity and containing staffing costs.

Education

• Grade 12 or equivalent national qualification
• 3-Year Degree in Business Administration

Experience

• 5 years’ experience including experience at a management level

Skills and Knowledge

Core behavioral competencies

• Analysing / Diagnosing performance / productivity
• Reviewing - Assessing feasibility; assessing compliance; efficiencies
• Problem-Solving
• Analytical skills
• Plan, priorities, co-ordinate and manage multiple initiatives
• Attention to detail
• Decision-making
• Emotional resilience
• Influencing skills

Technical / proficiency competencies

• Written and verbal communication skills
• Advanced skills in MS Office
• Root Cause Analysis
• Reporting skills
• Statistics
• Working with graphical and numerical data
• Productivity / Staffing ratios
• Understanding of Gaming Products and processes
• Understanding of hospitality standards and processes
• Business Intelligence tools
• Proficiency in Kronos / Bally / Cracker

Key Performance Areas

• Identify internal client objectives / activities and functions within business operations and advise on suitable metrics to provide the business with relevant business / staffing intelligence
• Prepare a weekly schedule for assigned areas using the scheduling database including the scheduling of hourly paid staff.
• Analyse the effects of staffing ratios on achieving operational objectives and performance targets
• Recommend and execute initiatives and actions arising from the analyses on how to optimise staffing levels in line with business levels
• Create and apply staffing tools and reports to monitor staffing levels and enhance employee productivity to ensure that the environment remains relevant and competitive
• Balance business need and team member availability to provide schedules that minimize overtime and report on respective pay requirements.
• Adjust schedules per Policy / Procedure as needed based on attendance levels, special events, call-ins, and other factors.
• Research and keep up to date with leading practice and relevant staffing systems, dashboards and channels and update any changes to staffing policies and procedures

• Provide information and update records relating to employee information, account codes,position codes, skill codes, pay rates, and account numbers.

Audit integrity of data through regular system data review, making any necessary adjustments

• Conduct an analysis of time and motion to determine acceptable staffing ratios
• Implement sufficient control measures (including systems and processes) & checks within each area to mitigate any financial risk to the business.
• Conduct weekly walkabouts of all gaming front of house and back of house areas to monitor compliance with regards practice
• Work with internal stakeholders (finance, HR, and security) to identify risk areas and address these

Respond to questions posed by management and team members relating to scheduling and specific pay practices/policies.

• Investigate, complete and obtain approval on payroll adjustments received from Management to ensure accuracy.
• Submit the adjustment through to payroll.
• Maintain back-up records and explanations for hours and pay
• Provides feedback, recommendations to improve productivity and reports back to management on productivity challenges

Closing Date: 30th, May 2022

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Job Purpose

Responsible and accountable for the effective leadership of quality and innovative culinary production, presentation and standards across the kitchen operations with the aim of
maximising the revenue potential of culinary products on the complex.

Education

• 3-Year Hotel School / Culinary Diploma
• Registration with the SA Chefs Association

Experience

• 9 - 10 years in the culinary industry of which at least 5 years are at a management level

Skills and Knowledge

• Conceptual thinking
• Influencing & Decision-making
• Attention to detail
• Planning
• Coaching
• Reviewing / evaluating (feasibility / compliance /alternatives/ etc.)
• Developing relationships
• Innovation & continuous Improvement
• Customer Service orientation
• Taking information through the senses
• People leadership & motivation
• Culinary methodology and skills
• Financial Management
• Labour & Risk legislation
• Industry & Culinary knowledge

Key Performance Areas

Delivered Culinary Planning & Results

• Understand the F&B strategy and align Culinary objectives
• Provide input into the strategic objectives for the Unit’s F&B deliverables
• Facilitate the project management and achievement of milestones of Culinary team’s deliverables
• Direct Culinary product analyses and benchmark with leading Culinary trends
• Provide clear delegation of authority and accountability for deliverables within the kitchen
• Communicate with all relevant Stakeholders internally at a unit and Group level
• Manage and allocate people and operational resources
• Align strategies with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property Report monthly on food safety and hygiene; and cost of sales across culinary operations

Culinary Governance & Standards

• Oversee Kitchen working standards and processes at a unit level
• Integrates Group standards into Unit Operations
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each department to mitigate any financial risk to the
  business
• Conduct weekly walkabouts of all kitchen areas to monitor compliance
• Conduct cleaning spot checks and health, safety and hygiene inspections
• Drive a waste management culture and ensure all staff are trained
• Participate in all month-end stock-takes
• Participate in operating equipment counts
• Work with internal stakeholders (F&B, maintenance, finance, HR, and security) to identify risk areas and address them

Product Innovation & Development

• Track guest feedback with regards quality and presentation of food across the business unit
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Provide menu rationalisation on a regular basis or as required
• Motivate new menu and recipe proposals and enhancements quarterly, annually or seasonally (as per outlet and target market requirements)
• Budget and direct the implementation of approved menu items and recipes
• Measure ROI and performance on a regular basis
• Share unit successes with other operations

People Leadership

• Communicate daily briefing sessions
• Lead and motivate kitchen employees and promote positive working relationships, direction and support
• Lead and oversee departmental communication ensuring employee and management interaction
• Measure and develop strategies to enhance employee engagement
• Identify and manage training, coaching and development requirements in line with strategic plans, e.g. skills shortages, succession plans, talent
  management
• Encourage and manage team participation in culinary trade shows and competitions
• Assess that competence levels of staff in the kitchen are sufficient to meet operational level requirements
• Source and Select talent as per EE plan to build the future food and beverage talent pipeline
• Performance Manage and coach reporting managers to ensure KPA’s are achieved
• Manage employee relations within the kitchen (monthly meetings with staff - formalised, minuted, issues addressed)

Budget Management

• Budget forecasts & control
• Motivate and manage Capex requirements
• Monitor and report on the 10 day, and 20 day cost report results
• Financial performance of the department including:

1. Salary forecast vs actuals – salary monthly forecast to be based on rosters. Track and monitor salary cost in relation to revenue achieved daily and make adjustments throughout the month to bring salary cost in line as a percentage of revenue.
2. Absenteeism – actively manage and report on absenteeism in line with company policy, rules, and regulations
3. Productivity – rations needs to be monitored daily to ensure staff are operating at the required level to achieve and exceed budgeted revenues with remedial action taken when not tracking on target

• Monitor departmental leave liability
• Report on all Operational Expenses during financial review utilizing the financial pack, ensuring all items are in line with budget as a percentage of revenue; including the monitoring of par stock levels
• Report monthly on the function expense line, per outlet, justifying the use of the expense line in relation to revenue generation specifically relating to Food charges;
• Check that a monthly Maintenance Report per department is submitted with progress on items stated on the report
• Strategize and implement cost saving initiatives throughout all outlets, and ensuring that the guest experience is not affected
• Check all outlet staff wages / spend are in line with budget as a % of revenue, and maintain productivity ratios of performance for line staff
• Check all outlets operating expenses is in line with budget as a percentage of revenue
• Continuously monitor slow moving stock in all outlets and compile a monthly report with action plan to minimize and reduce current slow
• moving stock as well as what action already taken

Stakeholder Relationship Management

• Maintains regular communication with all relevant stakeholders with regards progress, issues, changes, etc. happening within the kitchen
  environment
• Provides feedback on operations to Group Executive Chef on initiatives, performance, concerns, etc.
• Liaise with business partners around staffing requirements
• Liaise with procurement and product suppliers with regards food product quality assurance and suppliers
• Manage performance of suppliers and business partners against negotiated contracts
• Work with the warehouse and operations control around the control of stock
• Departments / staff are informed of information required to meet their needs and contributes to operational effectiveness
• Department’s objectives, standards and operating procedures are communicated to internal and external service providers as per SLA

Closing Date: 30th, May 2022

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Job Purpose

• The Food & Beverage team will be responsible for delivering hospitality services at the business unit, partnering with key stakeholders to create great customer experiences for guests visiting our properties; contributing to growing hospitality revenues, achieving operational governance and service standards, minimising wastage, and encouraging innovative solutions, in line with Sun standards and regulations.
• The Food & Beverage Attendant, as a member of the this team, will be responsible to prepare and deliver exceptional services to our customers within all F&B areas including restaurant operations; banqueting operations and on the casino floor (where relevant). Those in the role will be required to set-up restaurant, conferencing and banqueting facilities in preparation for service; prepare and serve beverages, and deliver food and beverage services to customers, ensuring that standards are continuously achieved and professionally executed

Education

• Grade 12 or an equivalent national qualification on the NQ Framework

Education

• 2 years previous experience as a waiter, bartender or other role in a customer services environment

Work conditions and special requirements:

• Ability to work shifts that meet operational requirements (including weekends, evenings and public holidays)
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Skills and Knowledge

Core behavioral competencies

• Collecting Information
• Assuring Quality
• Creating Customer Experiences
• Relating (connecting; valuing diversity, interacting)
• Collaborating
• Acting with energy and enthusiasm
• Following Procedures & Standards
• Maintaining focus
• Demonstrating initiative

Building the Sunway Culture

Technical/Proficiency competencies:

• Food & Beverage Product Knowledge
• Food Service
• Operating equipment use & care
• Beverage / Cocktail Product Knowledge
• Barrister skills
• Beverage service
• Stock control procedures
• Written and Verbal English Communications skills
• Numeracy skills
• Upselling skills
• Basic Computer Literacy
• Cashiering services

Key Performance Areas

Prepared Work Area:

• Prepare mise-en-place, place settings and any other required checks and preparations for service
• Set-up and break down for functions in line with event requirements and start times (when required)
• Identify issues with regards the outlet’s floor appearance/ functioning of equipment and systems
• Check cleanliness of own section or station
• Be aware of and comply with health, safety, hygiene, and environmental regulations in the outlets
• Use and store operating equipment in line with specifications and safety regulations
• Participate in stock takes
• Resolve or report on any anomalies to the required standards

Delivered Food Services:

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Take guest orders accurately and timeously
• Place guest orders in the system
• Explain menu items
• Make recommendations with regards food menu items
• Interact with kitchen staff around any special requests
• Deliver food and beverage dishes to customers and present in line with standards
• Be attentive to guest requests
• Clear tables after guests have completed their meal
• Provide billing to guests (where relevant)
• Conduct cash-ups at the end of service (where relevant)
• Leverage opportunities to upsell on promotional items

Customer Engagement:

• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them on arrival and departure, and ensuring respect at all times
• Interact with guests and provide professional service standards and relevant solutions
• Identifies customers and understand their preferences
• Educate customers on business unit facilities, products, reward programme and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

Prepared & Delivered Beverage Services:

• Keep up to date with regards beverage products, trends and drinks methodologies required to deliver menus
• Take guest orders accurately and timeously and place in the system
• Explain menu items and make recommendations with regards beverage menu
• Mix drinks and present beverage in line with guest order and outlet standards
• Clear glasses after guests have completed their drinks
• Provide billing to guests and administer cashiering transactions
• Conduct cash-ups at the end of service
• Complete beverage stock sheets each shift
• Conduct daily stock counts of bar smalls
• Resolve or report on any anomalies to the required standards
• Report on any breakages at the end of the shift
• Leverage opportunities to upsell on promotional items

Closing Date: 30th, May 2022