Hot Jobs at The Capital Hotels, Apartments & Resorts

Description:

• The Porter is primarily responsible to greet and welcome all guest to the hotel and relieve guests of their luggage on arrival. He/She will ensure the highest standard of hospitality, and that all guest requests are dealt with in a prompt and courteous manner. In addition, the Porter will assist guests with their luggage. He/She will also be responsible for the collection and distribution of post, parcels. He/She will ensure the lobby and forecourt areas are always clean and tidy.

Minimum Requirements:

• Matric
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Friendly, courteous and service-orientated
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills

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Description:

• The F&B Supervisor is responsible for supervising and coordinating the daily activities for the Restaurant, Bar/s, Room Service, Conferencing and Functions at the Hotel. The position is primarily concerned with two main functional activities:  supervision and front of house. The F&B Supervisor is second-in-charge to the F&B Manager and takes charge and runs the F&B operations in the absence of the F&B Manager.

Minimum Requirements:

• Matric
• Hospitality Qualification or Similar
• 1 – 2 Years proven Food and Beverage Supervisory experience
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Friendly, courteous and service-orientated
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills

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Description

• The Front Office Manager oversees all reception and guest services operations, Reservations, Guest Relations and Front Office administration, ensuring exceptional guest satisfaction and operational efficiency. This includes driving revenue through proactive sales activity and lead conversion, maintaining financial control (cash-ups, floats, foreign exchange and banking), leading structured staff development (training, appraisals and rostering), and ensuring safety, security and incident-reporting standards are upheld.

Minimum Requirements:

• Matric essential
• Hospitality Management Qualification essential
• 2 - 3 Years Front Office management experience essential
• 5 Years+ Front Office experience
• Experience with an HMS system (Protel advantageous)
• Hands-on Problem-Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Leadership skills and ability to delegate effectively
• Effective communication with members of staff as well as guests of the hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Ability to work shifts

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Description:

• The Maintenance Supervisor is responsible for the safe, efficient and well-maintained operation of all hotel facilities, equipment and infrastructure — overseeing daily maintenance operations, preventative and reactive maintenance, building systems (HVAC, plumbing, electrical, fire safety, generators and lifts), and contractor performance, while ensuring compliance with health, safety and regulatory standards. The Maintenance Supervisor is the second in charge to the Facilities Manager and will take charge in the absence of the Facilities Manager, managing a team of Handymen.

Minimum Requirements:

• Matric
• 3 – 5 Years Facilities, Maintenance or Engineering supervisory experience required
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Ability to effectively manage, delegate and lead a team of Handymen
• Ability to manage contractors and maintenance schedules effectively
• Understanding of health, safety and risk management standards
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Daily planning and management of a maintenance team is essential

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Description:

• The Waiter is responsible food and beverages in the Restaurant, Room Service and, if required, Function areas in a friendly, fast and efficient manner. The position is primarily concerned with two main functional activities: front of house and stock.

Minimum Requirements:

• Matric
• Previous Restaurant experience essential
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Ability to work shifts

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Description:

• The Facilities Manager is responsible for ensuring that all maintenance, security, pool and grounds issues are dealt with as well as managing a maintenance team.

Minimum Requirements:

• Matric
• 2 – 3 Years Previous Facilities Management experience
• Strong all-round Facilities experience (Electrical, Pluming, Carpentry, Generator, Electrical & Water Meters etc.)
• Previous Body Corporate Facilities Management experience advantageous
• Knowledge on Health and Safety Management
• Hands-on Problem-Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills
• Ability to run with multiple tasks/jobs at once

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Description:

• The Executive Sous Chef supports the Executive Chef in managing and supervising daily kitchen operations across the restaurant, conferences and banqueting, room service and all other food outlets, ensuring efficient food production, consistent food quality and full compliance with hygiene and food safety standards. You will also: lead, train and monitor kitchen staff performance, support menu planning and quality control, and control food costs, stock levels and wastage to support profitability and operational efficiency.

Minimum Requirements:

• Matric
• Professional Cookery or Culinary Arts Diploma/Certificate
• Minimum 5-8 years' professional kitchen experience, including senior or supervisory experience
• Proven experience in kitchen leadership, team supervision and shift management
• A’la Carte and Banqueting experience essential
• Hands-on Problem-Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills and ability to delegate effectively
• Think creatively
• Apply professional, product or technical expertise