Job Openings at Fairmont Hotels & Resorts

Scope of Position:

• As a Sommelier, you will provide guests with the full experience that encompasses engaging & personalized service from beginning to end of service. Your role is to turn their moments with us into memories by delivering Fairmont`s service promise and the highest level of brand standards.
• To control the hotel’s wine dispensary, keeping a tight stock control, maximizing revenue and ensuring high quality guest service. Assist guests with wine and beverage pairing to compliment the menu.

Responsibilities:

• Assists Food & Beverage Leaders to ensure all Food & Beverage Standard Operating Procedures are prepared to the highest quality and updated as needed.
• Clearly demonstrates to guests and colleagues a commitment to service excellence through the effective delivery of Fairmont Hotels & Resorts Brand Standards at all times.
• Actively creates Sparkle moments that are based on personalization and creativity.
• Carries out the day-to-day tasks outlined in the shift task list to a high level.
• Ensure all telephone calls are answered courteously and efficiently, within the Brand standards always.
• Takes responsibility for guest experiences that have negatively been impacted and turns them into memorable moments.
• Constantly monitors and is aware of the latest industry trends, new and innovative products and service opportunities related to beverages. Presents implementation plan of such to Food & Beverage leaders when applicable.
• Positively promote sales within your department and maximize sales opportunities for the whole hotel.
• Work on special projects to strengthen the Hotel’s position as a market leader in wine.
• Take orders and serve food and drinks following brand standards, as per training when required.
• Effectively supervise the mise-en-place and ensure that there is adequate preparation for service to meet the required standards.
• Organize, supervise and assist with the service of beverages.
• Issue a receipt for every item sold. Ensure that tight control is kept on all stock used, and that all checks are raised and processed correctly, and are either paid or charged to account.
• Ensure all polishing and breakdown duties are completed.
• Ensure correct handling, use, storage and cleaning of all liquor service equipment.
• Oversee and complete beverage requisitions to ensure the department has the correct level of stock.
• Ensure that there is good control over all stock used, and that all checks are raised and processed correctly, and are either paid or charged to accounts accordingly.
• Liaise and coordinate with wine suppliers for wine updates, training and promotions.
• Work with Culinary team to devise harmonious food & wine pairings for menu updates.
• Develop budget plan and record, monitor and present a clear Sales Mix Record.
• Maintain updated Wine List while liaising with the F&B management.
• Regularly inspect quality of opened wine in F&B Outlets.
• Management of the wine preservation system and Coravin Systems.
• Ensure all reasonable requests made by a member of the management team are effectively carried out.
• Strictly follows the daily, weekly, monthly, quarterly, and annual cleaning schedules.
• Ensure you are punctual and are well always presented in full uniform.
• Assist Food and Beverage leaders to conduct regular beverage training and provide Food and Beverage teams with in-depth beverage product knowledge.
• Strictly follows finance related procedures and rules.
• Assist customers with their choice of wine or drink and to take the appropriate orders.
• Ensure correct handling, use, storage and cleaning of all liquor service equipment.
• Develop and maintain all wine-related staff training programs.
• Comply with Hotel’s policy and procedures on Fire, Health, Hygiene and Training
• Contribute to the restaurant operations if needed.
• Be knowledgeable of hotel information to be able to answer guest inquiries.
• Sound knowledge of local and international wine.

Additional requirement             

• Excellent reading, writing and oral proficiency in English.
• Computer literacy.
• Experienced in all aspects of restaurant service and management.
• Must be well presented and professionally always groomed.
• Strong leadership, interpersonal and training skills to motivate employees as a team.
• High degree of professionalism, creativity, business acumen, energy and determination
• Proven organizational skills, able to set and meet deadlines with quality results.

Qualifications

• Previous experience as a Sommelier, Wine Steward/Stewardess or similar role
• Ability to create well complimented food and wine pairings
• Extensive knowledge of Southern African wines and vineyards
• Certificate from Cape Wine Academy/WSET Level 2 or certification in related studies is a pre-requisite
   

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Scope of Position:

• Reservations Agents are responsible for selling the rooms and services of the Cape Grace and preparing all details to ensure the stay of our guests will become a memorable moment in the heart. A Reservations Agent is an ambassador for our hotel and for our Brand, where the engaging and anticipative service you provide over the telephone and email will make our guests feel valued and reflect the exceptional hotel experience to come.

Responsibilities:                               

• Responsible for accommodation booking for Cape Grace, A Fairmont Managed Hotel.
• Responds to enquiries about hotel products and services over the telephone, email, etc.
• Determines guest’s needs and quotes the appropriate room and rate as per requirements.
• Books reservation with most accurate information to ensure exceeding guest’s expectations.
• Arranges accommodation, special requests and activity requirements for leisure, corporate and wholesaler’s guests.
• Has a general understanding of Groups - including cut off dates, blocking and booking policies and procedures.
• Acts in accordance with the standards, conforms to the policies and procedures.
• High communication skills verbal and written. Perfect use of English.
• Co-operates, co-ordinates and communicates with all other departments to ensure highest level of Guest service satisfaction.
• Ensures knowledge of all facilities, services and hours of operation in order to respond confidently and effectively to inquiries.
• Consistently demonstrates a commitment to personal Guest Service excellence and profitably through special duties as assigned.
• Adheres to and promotes all Company Health & Safety policies and procedures to ensure a safe work environment.
• Promotes and practices all organizational values of teamwork, mutual respect, integrity and empowerment among all co-workers
• To be detail focussed in the performance of all tasks relating to the reservations process i.e. accurate bookings and guest confirmations
• Manage and follow up on all deposit payments in line with the FIT terms and conditions and ensure that payments are received on time and communicated to the accounts department and front office prior to the guest or group arrival.
• General Data capture and system maintenance of various fields in our operating system which may be duplicated.
• Assist the Reservations Manager with any administration requirements or upcoming projects.
• Other duties as assigned

Qualifications

• Grade 12 or equivalent
• A Hospitality Management qualification is a strong recommendation.
• Previous experience in similar positions and customer service would be advantageous.
• Proficiency in English (Verbal, Written, Reading), second language is an asset
• Proven abilities in developing and nurturing interpersonal relationships with guests, colleagues and suppliers.
• Demonstrated experience using:
• Opera Property Management System
• Microsoft Office Suite to at least Intermediate level
• Previous experience on TARS would be advantageous.
• Above average Numerical skills
• Above average ability to communicate at all levels of the organization.
• Must possess outstanding Sales skills, guest service skills, professional presentation and sophisticated communication skills.
• Must be able to handle multitude of tasks in an intense, ever-changing environment while remaining calm, collective and accurate.
• Must be flexible in terms of working hours (Shift work)

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Scope of position:

• The Demi chef de Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company’s Mission, Vision, and Values. The Demi chef de Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Responsibilities:
Communication and Conduct 

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Communicate daily with supervisors to ensure open lines of communication.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements.
• Support & motivate kitchen colleagues.

Health and Safety 

• Always promote Health and Safety.
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy.
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management 

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development 

• To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Motivate and support skill development of commis position chefs.

Sustainability and Stock 

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.

Food Quality and Control 

• Support Chef d Parties on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Complete assigned tasks in an efficient and timely manner.
• Act as an extension of kitchen managers to ensure food consistency & quality.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head. 

Qualifications

• Have a strong working knowledge of ingredients and products.
• 2 years of experience in a luxury hotel environment.
• Accreditation from a recognized Culinary School (an asset).
• Food Hygiene and Safety trained.
• Strong communication skills.
• Enthusiastic and guest driven.

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Scope of Position:

• The Spa Therapist is responsible to deliver professional massage therapy, body treatments, and aesthetic services offered at the Fairmont Spa; ensuring maximum efficiency, safety, and uncompromising attention to Guests & Members. They will provide courteous services to guests & members at all times and have comprehensive knowledge and details of all spa treatments, products, facilities and services.

Responsibilities:             

• Demonstrates a commitment to provide warm, anticipative service to exceed the needs and expectations of our discerning guests.
• Possess knowledge about all aspect of Fairmont treatments and the facility to ensure guests are provided with accurate information, and inquiries are responded to with complete details.
• Maintains cleanliness of the facilities and they are in peak sanitary conditions at all times.
• Performs all massage, body treatments, and aesthetic services as certified or trained to do so and as per Fairmont brand standards.
• Ensures individualized guest service through acknowledging and responding to needs and expectations.
• Reviews guest’s medical history/ waiver and all information in Book 4 Time, prior to performing each treatment.
• Maintains cleans and neat work environment at all times, ensuring equipment for body treatments and personal equipment in safe working order.
• Maintains proper supplies of professional products, towels, and other supplies in treatment rooms.
• Possess thorough knowledge about all aspect of spa’s operations including telephone usage, guest relations, retail sales, and spa services and facilities.
• Assists members and guests with the use of spa facilities (sauna, steam, salt room)
• Handles guest complaints and solves problems to the degree possible
• Works with related hotel departments to ensure efficiency in meeting guest needs.
• Contributes to the team environment by assisting spa colleagues in all areas. 
• Participates in the orientation and training of all new/temporary colleagues assigned to Fairmont.
• Follows Occupational Health and Safety regulations.
• Perform other duties as and when required.

Qualifications

• Must possess outstanding guest service skills, professional presentation and sophisticated verbal and written communication skills.
• Must be guest-oriented, have a vibrant personality, and radiate enthusiasm to assist people.
• Proficient in English language (verbal and written) with a second or third language as an asset.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be flexible in terms of working hours, and able to work with little or no supervision.
• Must possess international qualifications for massage, face, and body therapy (CIBTAC, CIDESCO, ITEC, IHBC, etc.) National Diploma in Somatology or Beauty Therapy is required.
• Minimum of two-year experience in spa industry or hospitality an asset
• Computer literacy in Windows, MS Office, PMS system, Book4Time, and Micros is recommended.
   

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Scope of Position:

• The Outlets Manager will report directly to the Senior Assistant Food & Beverage Manager and will have the assistance of Floor Manager and Supervisors. The successful candidate will need to be comfortable with busy, high-quality operations, managing multitasks as well as have strong interpersonal skills. Oversees Guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable Food and Beverage laws and regulations. Acts in a professional manner using the company’s Mission, Vision and Values.

Qualifications

Requirements:

• High school diploma or GED.
• 3 years’ experience in food and beverage management, culinary, or related professional area.
• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills.
• Entrepreneurial thinking and analytical business thinking required.
• Proficient in the English language (verbal & written), second language is an asset.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be flexible in terms of working hours.
• Must be computer literate and analytical.
• Enthusiastic and guest driven.
• Must be able to prioritize, organize and be self-efficient.
• Able to perform under pressure.

Responsibilities:

Developing and Maintaining Budgets

• Manages all financial, employee engagement and guest satisfaction plan and actions for Food and Beverage departments.
• Maintains a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team

• Manages the Food and Beverage departments (not catering sales).
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Oversees all restaurant and beverage service operations.
• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee's concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counselling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Monitors and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.
• Perform other duties as and when required.

Ensuring Exceptional Customer Service

• Provides excellent customer service.
• Responds quickly and proactively to guest's concerns.
• Understands the brand's service culture.
• Drives alignment of all employees, team leaders and managers to the brand's service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved, or it has been addressed by the appropriate manager or employee.
• Verifies all functions are up to standard and exceed guest's expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviours.
• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Conducts performance reviews in a timely manner.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Ongoing control and enhancement of quality standards and guest service.
• Daily supervision, coordination and direction of the outlet colleagues and leaders, anticipating and ensuring prompt, courteous service.
• Ensuring that Restaurant/Bar maintains a first class and positive visual impact including ambiance, cleanliness, orderliness, décor and service flows.
• Working together with the Culinary Department, to develop new menu ideas and promotions.
• Working with the teams to create new ideas and promotions resulting in increased opportunities for Food & Beverage Sales.
• Working with the kitchen, stewarding and all restaurant leaders to ensure and promote that teamwork is a strong component of the daily service culture.
• Assist with recruiting, staffing and scheduling ensuring an adequate balanced staff and leadership level while maintaining forecasted productivities.
• Ensuring a safe and healthy work environment for all guests and colleagues
• Monitoring and continued development of food & beverage controls.
• Ensuring all training processes are set up and maintained for all leaders and colleagues.
• Reports suspicious people, parcels, and behaviors to Security.
• Ensures adherence to Accor Code of Ethics

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Scope of position:

• The Commis Chef will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company’s Mission, Vision, and Values. The Commis Chef will strive to exceed guest expectations and take the culinary team to go from good to great.

Responsibilities:

Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Communicate daily with supervisors to ensure open lines of communication.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
• Support & motivate kitchen colleagues.

Health and Safety

• Always promote Health and Safety
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy. 
• Adopt a clean as you go approach.  
• To assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure storeroom requisitions are accurate to minimize repeat visits.
• Ensure stock is stored and labelled correctly.

Training and Development

• To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned training on Ines.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.

Food Quality and Control

• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Complete assigned tasks in an efficient and timely manner.
• Act as an extension of kitchen managers to ensure food consistency & quality.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head.

Qualifications

• Have a strong passion for food.
• 1 year of experience in food production environment
• Food Hygiene and Safety trained.
• Strong communication skills
• Have an enthusiastic and positive attitude.
• Be driven to succeed.
• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills.
• Proficient in the English language (verbal & written), second language is an asset.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Previous service experience an asset.
• Available to work flexible hours that may include early mornings, weekends and/or holidays.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively with fellow colleagues as part of a team.
• positive attitude.
   

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Job Description

Responsibilities:

• Consistently offer professional, friendly and engaging service
• Book and enter Dining reservation requests using computerized reservation system.
• Detailed knowledge of all Food & Beverage Outlets and their menu offerings.
• Promote and sell any in-house or upcoming Food & Beverage events.
• Work closely with all Food & Beverage Outlets to communicate any guest requests or special celebrations.
• Answer telephone and email inquiries in a timely manner
• Assist guests regarding hotel facilities in an informative and helpful way.
• Ensure a clean and safe working environment and actively participate in health and safety initiatives.
• Adhere to all hotel environmental policies and initiatives.
• Performs any reasonable duty as instructed from time to time.

Financial: Satisfied Shareholders

• To ensure that all quotes compiled are accurate and every attempt is made to secure the business for Cape Grace.
• Manage and follow up on all deposit payments in line with the reservation terms and conditions and ensure that payments are received on time and communicated to the accounts department and front office prior to the guest’s arrival.

Customer Service: Delighted Customers

• Models the Organizational Values
• Matching the features and benefits of our product offering to ensure that we exceed our guest’s expectations.

Processes: Effective Processes

• To interact with all departments, where necessary, ensuring any new and relevant information is communicated between these departments and Reservations.
• Maintains department Standard Operating Procedures and devise benchmark to be adhered to.
• Ensuring that our turnaround time is adhered to.
• Assist Individual and Group Reservations as/when necessary, with enquiry turnaround, call handling as well as shifts during low staffing periods.

GENERAL KNOWLEDGE AND RESPONSIBILITIES

• Has a thorough knowledge of the hotel and all services provided to the guest.
• Maintains the highest standard of service, appearance and social skills set according to the company policy.
• Works in harmony with all departments and employees, is willing to assist others if and when required.
• Attends all training workshops as and when required.
• Is familiar with all policies and procedures, house rules, fire, security and emergency procedures as well as all checklists pertaining to the position.

Qualifications

• Grade 12 or equivalent
• A Hospitality Management qualification is a strong recommendation.
• Previous Experience in Reservations required.
• Proficiency in English (Verbal, Written, Reading)
• Computer literate in Microsoft Window applications required.
• Proven abilities in developing and nurturing interpersonal relationships with guests, colleagues and suppliers.
• Demonstrated experience using:
• Opera Property Management System
• Microsoft Office Suite to at least Intermediate level
• Previous experience on TARS would be advantageous.
• Dine plan experience would be advantageous
• Above average Numerical skills
• Above average ability to communicate at all levels of the organization.
• Previous customer service-related experience required.
• Self‑motivated, with the ability to make effective decisions.
• Demonstrates initiative, and the ability to work with minimal supervision.
• Ability to maintain high service levels under pressure.
• Ability to consistently stand and walk through-out shift.
   

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Job Description

Position scope:

• The Learning & Development Manager will take responsibility for the co-ordination and execution of operational training for the hotel. The Manager will work closely with operational leaders to develop and lead on the job training in line with Fairmont’s standard of operation in order to take the guest and colleague engagement to the next level.

General Duties and Responsibilities:

• Responsible for the coordination and execution of operational training for the hotel.
• Oversees Hotel Department Trainers.
• Provides ongoing coaching, feedback and guidance to Departmental Trainers and Leaders to ensure consistent and on the job, training is taking place.
• Provides support, development and mentorship of Departmental Trainers.
• Manage the implementation, upkeep and execution of the training checklists and follow up ensuring consistently high standards across all departments.
• Be active in monitoring the operations, guest and external audit feedback and ensure operational presence to observe,identify training needs,validate training and program implementation effectiveness.
• Work closely with the leadership team to audit standards, develop action plans to address issues and concerns identified from audits and guest feedback channels.
• Facilitate new hire on-boarding, Train the Trainer and other corporate programs.
• Personally welcome all new hires and ensure that all new hire departmental orientations are effectively completed.
• Actively monitor onboarding experience, facilitate ongoing check-in with new hires, providing feedback to trainers and leaders for more effective communication and retention.
• Creatively promote and communicate service standards to keep the standards alive and ensure impactful delivery.
• Create, communicate and maintain a monthly training calendar.
• Be a role model within the hotel and demonstrate professional leadership skills that are fully aligned and in support of our culture.
• Manage Talent & Culture projects together with the Director of Talent and Culture as required.
• Conducts training needs analysis on a six-monthly basis to ensure all our constituents training and development needs are met, in conjunction with the training committee.
• Ensures each new Heartist attends the mandatory induction program.
• Maintains up to date Individual Training Plans for each position in the hotel.
• Presents the Learning and Development Plan quarterly to the Leadership team.
• Coach’s colleagues at all levels regarding training and educational opportunities.
• Participates and assists in the facilitation of other programs and committees as directed by the Director of People and Culture.
• Plays an active role on the Employee Equity Committee and assists in the collation of data and input into the yearly reporting in consultation with the EE committee.
• Creates and implements new People & Culture programs as needed.
• Assists with the co-ordination and implementation of Employee Engagement Survey action planning across all departments in regard to developmental requirements.

Health and Safety:

• Ensure a strong health and safety culture, directing and overseeing workplace safety programs to regulation compliance, employee awareness and an accident-free workplace guided by South African Labour Law.
• A member of the Hotel’s Sustainability Program.

Talent Acquisition and Talent Management:

• Together with Leaders identify employees for development, makes recommendations and monitor’s progress.
• Develops employees to maximize their potential and prepares them for future promotional opportunities.
• Ensures a robust career succession plan is in place across all Departments.
• Maintains relationships with hotel school partnerships and oversees the placement of hotel school internships and other youth development internship partnerships.

Training and Development:

• Direct coordinate and implement hotel and employee training programs to promote exceptional guest service experiences.
• Utilize motivational techniques to develop and implement service skills and standards.
• Assist leaders in addressing departmental training needs and to develop departmental training plans.
• Together with Leaders and the Director of People & Culture identifies employees for development and thereafter recommends and develops individual development plans.
• Ensure that the required training programs are conducted and keeping accurate records regarding attendance.
• Improving the standards of service and leadership skills by the effective use of training as a strategy.
• Prepares Hotel’s Mandatory Grant Applications I.e. Work Skills Plan and Annual Training Report for Cathsseta.
• Actively applies for Mandatory Grants from Cathsseta to facilitate Learnership Programs and/or Skills Programmes at the Hotel.

Administration:

• Participates in the development of the Training budget as required.
• Manages budget in alignment with the People and Culture and property financial goals.
• Supports the Director of Talent and Culture in the day-to-day administration of the Talent & Culture Office, focusing on maximizing the capabilities of the team.
• Assists in the facilitation of the Broad Based Black Economic Employment (BBBEE) Verification Audit on behalf of the Hotel.

Qualifications

Qualifications and requirements:

• Qualification in Hospitality related studies preferred.
• Previous operational hospitality experience-minimum 3 years is required -previous Leadership experience is a strong asset.
• Proven communication and facilitation skills.
• Computer literacy and excellent skills with all Microsoft window applications.
• Ability to be independent with the ability to influence all levels of the organization and drive. key. initiatives while working cohesively as part of a larger team.
• Exceptionally organized, disciplines, proactive and innovative.
• Proven experience with creating and executing full-cycle processes.
• Strong interpersonal and communication skills, both verbal and written, with the ability to build strong relationships with peers and stakeholders.
• Driven and energetic self-starter who thrives on a challenge.
• Candidates must hold valid authorisation to work in South Africa.