Job Openings at Fancourt

Qualifications:  

• Valid driver’s license,
• Grade 12,
• Formal tertiary Hospitality Management qualification (minimum NQF5),

Experience & Knowledge:             

• Minimum of 3 years’ experience in a leadership / management role,
• Minimum of 3 years’ experience in people development and training, diversity management and related personnel management efficiencies; plus a working knowledge of current labour and other relevant legislation,
• experience with expense budgets, processes and controls (with exposure to annual budgeting and strategic planning);
• Knowledge of principles and processes for providing customer and personal services, e.g. customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction,
• Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources,
• Must be computer literate in normal MS Office packages.

Skills & Abilities:

• Strong leadership and interpersonal skills,
• Effective communicator (active listening, social perceptiveness, effectively conveying information – verbally and in written form, etc.),
• Effective coaching and mentoring skills; effective as a teacher, developer and motivator of people,
• Results orientated / taking ownership - effective at monitoring performance of yourself, other individuals, or elements impacting on the work, to make improvements or take corrective action pro-actively, Considering information and evaluating results to choose the best solution and solve problems,
• Critical thinking (logical problem solving),
• Mathematical reasoning ability,
• Time management / can plan and prioritise,

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Qualifications: 

• The ideal candidate must be outgoing, an excellent communicator and be guest centric.
• A minimum of Grade 12 or equivalent, a valid driver’s license,
• 2 years’ experience in a Front of House environment and working knowledge of hotel management software and MS Office are required.
• A Hotel Management / Tourism Diploma and experience working on Guest Connect and SAP will be advantageous.
• You must have a passion for working with people and the drive to continuously improve.

Duties include, but are not limited to: 

• Ensure clients/ guests needs and requests are fulfilled efficiently, courteously and professionally on arrival, at departure and for the duration of their time;
• Liaise with Reservations and Front Office to obtain accurate data of arrivals, departures and other needs;
• Maintain and constantly update Customer/Guest profiles with information acquired during the guests stay and from Guest Revu feedback received after departure;
• Guest Revu Survey – follow up on feedback received from guests in the survey, investigate matters with department managers and respond to the guests.

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Qualifications:

• A minimum of Grade 12 or equivalent,
• 1 year’s relevant experience in a 4* or 5* establishment,
• A valid driver’s license with PDP and knowledge of the resort and surrounding areas are required. 
• The ideal candidate will have excellent communication skills, be guest orientated, well presented and friendly.

Duties include, but are not limited to: 

• Escort guests to the Reception area;
• Luggage handling for arrivals and departures;
• Escort guests to and assist with becoming familiar with the room (rooming);
• Be familiar with and promote services and amenities of the Resort;
• Shuttle guests on the premises;
• Transport guests between airport, Resort and other locations.

Adverse working conditions:      

• Must be prepared to work weekends & Public holidays;
• Must be prepared to work shifts;
• Must be prepared to work outside in inclement weather.

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The successful candidate will plan activations, experiences and events alongside the food and beverage and other teams on the estate. Events will be executed by the various outlets and the banqueting teams in close association and under guidance of the Events Manager.
 
The ideal candidate will conceptualise, sell, plan and roll out, from start to finish, a variety of on-site events. This is a job that will give you huge satisfaction when the plan comes together.

Duties include, but are not limited to: 

• Research and create new events to be hosted at Fancourt,
• Ensure the planning and coordination before the event is flawless, so that the running of the event is smooth and seamless,
• Manage event budgets,
• Strong focus on growing the advertising knowledge and scope in terms of online footprint for events,
• Understand the complex needs of different events and how they will positively impact bottom line revenue,
• Responsible for planning all event aspects, such as venue, seating, dining, decor and coordinating event entertainment, including music, performers, and guest speakers,
• Manage and oversee events on the day of, including problem-solving, welcoming guests, directing event set-up, communicating with staff, and organizing vendors, and managing take-down,
• Communicate with the marketing team to create effective advertisements for each event,
• Create sales opportunities for future events during client liaisons and during events,
• Evaluate event’s success and submit reports.

The ideal candidate will be able to deliver their best work by offering:

• Heaps of passion for the industry
• Vision and Creativity
• Attention to Detail
• Organising skills
• Dependability
• Stress Tolerance & Self-Control
• Adaptability/Flexibility
• Initiative
• Independence
• Analytical Thinking
• Project Management
• An understanding of the demands within the hospitality industry

The following key skills and abilities are essential to success in this role:

• English Language
• Communications and Media
• Active Listening
• Reading Comprehension
• Critical Thinking
• Time Management
• Negotiation
• Management of Financial Resources

Qualifications

• A Minimum of Grade 12 or equivalent, and valid drivers’ license is required.
• Must have excellent knowledge of MS Office and at least 2 years’ experience in a similar role and environment. .

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The ideal candidate will be creative, have a keen eye for detail, be able to work in a fast paced, highly pressurised environment, be able to lift, carry and handle large utensils and food produce and be able to work long and flexible hours.

We consider the following as essential: 

Qualifications & Experience:        

• Grade 12 or equivalent, coupled with 6 months’ formal chef’s training,
• At least 2 years working experience as a Commis Chef in a quality production kitchen,
• Experience within a pastry and 4*/5* environment will be advantageous.

Duties & Responsibilities (areas and indicators listed are not exhaustive and may be changed / supplemented to accommodate business needs from time to time):            

• Food quality & preparation – monitor food delivery & quality; prepare food as per specific area, according to specified menus, standards and in line with costing and portions,
• Care of operating equipment – cleaning & correct storage,
• Advise senior chefs of food status at end of shift,
• Adherence to all health & safety requirements including utmost cleanliness, recycling, pest control & general waste management.

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The ideal candidate will have good interpersonal skills, have a friendly attitude towards people, can comfortably and engagingly communicate with colleagues, superiors and guests, and relish the opportunity to wow his clients.

Qualifications & Experience:        

• The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training
• 3 years as a Commis Chef in a 4*/5* environment .
• Computer literacy on MS Office, SAP, will be an advantage.  

Duties include, but are not limited to: 

• Food preparation & presentation to 5 star standards, also noting guest preference / dietary requirements;
• Contributing ideas and assist in the roll-out of potential additional revenue streams / business opportunities;
• Assist Sous Chef (e.g. menu writing, trend research, etc.);
• Par stock, costing, rotation & stock take;
• Supervision, motivation, training & performance management of staff;
• Ensure Operating equipment (OE) is well maintained;
• Adherence to all health & safety requirements, including utmost cleanliness, recycling, pest control & general waste management.
• Adverse working conditions:      
• Must be prepared to work weekends & Public holidays;
• Must be prepared to work shifts.

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Qualifications & Experience:        

• Minimum of Grade 12 or equivalent,
• 2 years’ experience as a Barhand in a 4* or 5* establishment and with a sound knowledge of cocktails and liquors.
• Bar skills training and a working knowledge of a point-of-sales system will be an added advantage.

Duties include, but are not limited to: 

• Making and serving drinks, especially cocktails;
• Daily stock take and effective stock rotation;
• Maintain cleanliness of bar area, including garbage separation;
• Accurate billing and cash-up.

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Qualifications & Experience:        

• The ideal candidates will be a good communicator, friendly and guest centric.
• A minimum Grade 12 or equivalent, with 5 years working experience as a waiter in a 4* or 5* environment and computer literacy on MS Office and Micros are required.  
• Your Hospitality qualification and working knowledge of SAP and Guest Connect will be an added advantage.
• You must be able to work in a fast paced environment and have a passion for working with people.

Duties include, but are not limited to: 

• Maximising customer satisfaction at all times;
• Increasing sales and revenue;
• Supervise and manage all casual & permanent staff activities within the restaurant;
• Opening and closing of Restaurant and store rooms;
• Assist with stocktaking of operating equipment and Food and Beverage items;
• Ensure charges and billing according to function sheet.

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The ideal candidate will have good interpersonal skills, have a friendly attitude towards people, can comfortably and engagingly communicate with colleagues, superiors and guests, and relish the opportunity to wow his clients.

Qualifications & Experience:        

• The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 3 years as a Commis Chef in a 4*/5* environment .
• Computer literacy on MS Office, SAP, will be an advantage. 
• You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time.

Duties include, but are not limited to: 

• Food preparation & presentation to 5 star standards, also noting guest preference / dietary requirements;
• Contributing ideas and assist in the roll-out of potential additional revenue streams / business opportunities;
• Assist Sous Chef (e.g. menu writing, trend research, etc.);
• Par stock, costing, rotation & stock take;
• Supervision, motivation, training & performance management of staff;
• Ensure Operating equipment (OE) is well maintained;
• Adherence to all health & safety requirements, including utmost cleanliness, recycling, pest control & general waste management.

Adverse working conditions:      

• Must be prepared to work weekends & Public holidays;
• Must be prepared to work shifts.

go to method of application »

The ideal candidate will have good interpersonal skills, have a friendly attitude towards people, can comfortably and engagingly communicate with colleagues, superiors and guests, and relish the opportunity to wow his clients.

Qualifications & Experience:        

• The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 3 years as a Commis Chef in a 4*/5* environment .
• Computer literacy on MS Office, SAP, will be an advantage. 
• You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time.

Duties include, but are not limited to: 

• Food preparation & presentation to 5 star standards, also noting guest preference / dietary requirements;
• Contributing ideas and assist in the roll-out of potential additional revenue streams / business opportunities;
• Assist Sous Chef (e.g. menu writing, trend research, etc.);
• Par stock, costing, rotation & stock take;
• Supervision, motivation, training & performance management of staff;
• Ensure Operating equipment (OE) is well maintained;
• Adherence to all health & safety requirements, including utmost cleanliness, recycling, pest control & general waste management.
• Adverse working conditions:      
• Must be prepared to work weekends & Public holidays;
• Must be prepared to work shifts.

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KEY RESPONSIBILITIES:

The Facilities Manager will ensure that the facilities assigned to his / her portfolio are maintained to the required standards, will manage service providers, and will be responsible for repair & maintenance developments and projects.

We are looking to bring into the team someone who has proven success in managing people, operations and finances in line with strategic objectives. The ideal candidate will be demonstrably competent and successful in all the theoretical and practical components to this role.

KEY QUALIFICATIONS AND SKILLS:

This position requires as a minimum:

• Grade 12, plus a 3-Year Civil Engineering or Building Degree or Diploma; minimum of NQF6;
• Advanced competency in MS Office;
• ERP system software;
• Fluency in English – written and verbal, accurate spelling and grammatically correct when compiling written documents and material;
• 5 years’ Project Management experience in the construction industry;
• 2 years’ experience in managing the maintenance of a multi-faceted facility and infrastructure;
• General knowledge of local authority and government building regulations, rezoning, health, safety, and environmental regulations;
• Proven experience of developing and implementing facility management strategies;
• Clean criminal and ITC record;
• Legally eligible to work in South Africa.

Advantageous:

• Additional language fluency (Xhosa or Afrikaans);
• Tertiary qualification in any of these:
• SHEQ management
• Project management
• Business management
• Experience in facilities management software;
• Experience in setting of and delivering on long-term strategic plans.

KEY COMPETENCIES AND BEHAVIOURS:

• The role requires someone who is competent in the following work activities:
• Effectively communicating with internal and external stakeholders at all organisational levels (in writing or verbal),
• Establishing and maintaining constructive and cooperative working relationships with others,
• Making decisions and solving problems,
• Organising, planning, and prioritising work,
• Coaching and developing others,
• Monitoring and controlling resources, processes and progress of work.

The ideal candidate can demonstrate competence in terms of the following key work styles & values:

• Integrity
• Dependability
• Attention to Detail
• Leadership
• Initiative
• Stress Tolerance
• Self-Control
• Persistence
• Cooperation

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In your capacity as Club Secretary you will be responsible for the operational efficiency of the golf reservations department, coordinating of events, tournaments, competitions and service delivery to guests and members, and will be responsible for various administrative tasks (cash handling, reports, orders, etc.).

Qualifications & Experience:        

We consider the following criteria as essential:

• Minimum of Grade 12 or equivalent, at least 3 years’ general office administration experience;
• Knowledge of and competence in MS Office is not negotiable;
• Working experience on SAP, Concept, Club Master and Opera would be advantageous.

The successful candidate will be someone with a specific set of personal attributes that is key to long-term success in this role. We are looking for someone who meet the essential criteria, but also someone who offers / can deliver:

• Strong interpersonal skills,
• Effective communicator,
• Strong administration and management skills,
• Results orientated,
• Decisive,
• Plans and prioritises,
• Willing and able to deliver change,
• Is flexible and effective at work (at both strategic and tactical level),
• pays attention to detail,
• Uses initiative,
• Is confident and prepared to challenge,
• Energetic and self-motivated.