Job Openings at One&Only Resorts

Job Summary

• Measuring, marking up, cutting, shaping, fitting and finishing timber. Using a range of hand and power tools. Installing floor joists, floorboards, balustrades, fencing and roof trusses and wall partitions. Maintaining, repairing and painting of furniture and fixtures.

Key Duties and Responsibilities

• Carefully study blueprints and sketches
• Execute measuring activities
• Cut, shape and smooth the needed material
• Build stairways, doors, furniture and window frames, partitions and rafters
• Carve and assemble furniture, kitchen cabinets, siding and drywall
• Install items where designated
• Conduct repairs and maintenance
• Attend to breakdowns
• Varnish, painting and finishing
• Storekeeping
• Layout floorings, roofings or drywalls ensuring they are leveled and compatible

Skills, Experience & Educational Requirements

• Previous working experience as a carpenter for 10 years or Trade Test
• In-depth knowledge of different with carpentry materials and techniques
• Hands on experience with appropriate electrical tools
• Ability to read blueprints and technical drawings
• Good physical condition and manual dexterity
• Grade 10 or similar

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Job Summary

• This role is well suited to an individual who has had prior agency and/or on-property experience and has a strong understanding of ultra-luxury brands. They will be responsible for supporting and driving the overall Communications Strategy for One&Only Cape Town.  
• The Assistant Communications Manager will collaborate closely with the Marketing and Communications Manager to oversee One&Only Cape Town’s property-specific communications initiatives. The role requires an individual who is comfortable working in a cross-functional team environment to seek the best collaboration and outcomes. This includes regular interface with Marketing, Sales and Distribution, global and local agency teams, Global Office as well as directly with media. Should be able to develop resort programming that allows for excellent storytelling and develop supporting content. Candidate must also be an extremely strong writer and have solid media relationships.
• The ideal candidate is also outgoing and is adept at representing the brand with media and key stakeholders and can demonstrate an ability to reach strategic thinking and agency management as well as know how to follow-through with execution. Attention to detail is critical.
• The Assistant Communications Manager will ensure One&Only global standards are maintained across all touchpoints and channels, including but not limited to: copywriting tone of voice; on-property activations, internal and external communications including editorial, press release writing, etc. They will support the Commercial Team across all initiatives, and ensure tasks are implemented at the highest standard and within allocated timelines. The property Marketing and Communications team is a small team, so the successful candidate will be a team player, with the willingness to roll their sleeves up and support on all tasks as required - this could range from basic admin tasks up to briefing the General Manager on media interviews. We encourage all members to grow, develop, and learn.

KEY ROLE RESPONSIBILITIES (this list is not exhaustive):

PR Agency Management:

• Management of RFP process for new agencies including onboarding (where required).
• Ongoing management of PR agencies around the world to ensure strategy is carried out.
• Ongoing communications, WIP, planning and targeting of media from desired source markets.
• Salesforce maintenance, updating profiles, post-stay feedback.
• Reporting and other admin associated with global and pr agencies.
• Updating Global Comms PR story briefing sheet and Blackout dates.

Media & Influencers:

• Screening, organising, coordinating itineraries, liaising, hosting, reporting and admin.
• Host site inspection, where appropriate.
• Creating and maintaining local press database.
• Maintain relationships with all relevant media and influencers, ensuring we are kept top of mind with the correct information
• Manage all ambassador programmes on all aspects, ensuring ROI
• Distribution of highlights coverage to key internal stakeholders

Event Coordination:

• Conceptualisation, coordination and hosting press events

Resort Activations and Storytelling:

• Work with Food and Beverage and Spa teams to develop and drive revenue-generating activations to individual outlets.

Awards Management:

• Tracking, recording and carrying out global strategy

Press Release Development / Copywriting:

• Development, storage and distribution including development and maintenance of press kit.
• Press Kit development/management
• Longform copywriting including ROAM

Coverage:

• Monitor through meltwater and Campyn, record, store and distribute coverage highlights to key internal stakeholders.
• Monthly uploads of coverage to Smartsheet and compilation of coverage book with global comms.
• Updating and maintenance of Global Comms Smartsheets.

Crisis management as required

• Perform other duties as directed, developed or assigned by Marcomms Manager and Director of Sales & Marketing.

SKILLS

• Tertiary Qualification 
• At least 4 years’ experience writing copy in a variety of tones over several mediums, with examples to show 
• Excellent English communication skills - verbal and written 
• Experience building and maintaining relationships 
• Strong analytical skills and data-driven thinking
• Must have their "finger on the pulse" of what is trending - both worldwide and locally 
• Ability to manage multiple projects in a fast-paced environment, and comfortable, confident and enthusiastic when working with tight deadlines
• High-level understanding of Adobe Acrobat, Salesforce, Campaygn and Microsoft Office Suite.
• Excellent attention to detail and accuracy 
• Must have own transport 
• Organised, responsible and solutions orientated  
• Proven communication, project management, and organisational skills.
• Proven ability to work effectively within a cross-departmental team
• Must be a strong self-starter as well as an effective team player
• Passion, Integrity, Energy and idea generating initiatives.
• Experience working with ultra-luxury brands or within luxury hospitality/ travel
• Attention to detail

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Job Summary

• Assist restaurant manager in overall management of restaurant. Assist in the preparation of annual operating budget. Also be responsible in maximizing profitability, analyzing menu and products of the restaurant. Oversee colleague training and ensure guest service standards are met. Inspect the cleanliness and physical condition of equipment and furniture in the restaurant. Supervise daily restaurant operations and assist with menu planning, maintain sanitation standards and assist colleagues on the floor during peak meal periods. Strive to continually improve guest and colleague satisfaction and maximize the financial performance in areas of responsibility. Determine training needed to accomplish goals, and then implement the plan.    

Key Duties and Responsibilities

• Assist the Manager in preparing the annual operating budget in conjunction with F&B Manager.
• Assist the Manager to maximize profitability of the restaurant & room service.
• Maintain guest service standards.
• Ensure that colleagues report on duty punctually, according to the roster.
• Ensure that colleagues completely understand company policies & standards through training.
• Assist the Manager in analyzing menus and products of competitive restaurants & room service.
• Assist the Manager in selecting colleagues.
• Support training programs & train colleagues.
• Roster colleagues as per needs of the business.
• Handle guest complaints.
• Assist the Manager in inspecting the physical condition of furniture and decorations.
• Check the tidiness & cleanliness of colleagues.
• Maintain a good relationship within the department and guests.
• To be familiar with F&B and company standards.
• Perform other duties as assigned by Restaurant Manager and F&B Manager.
• Check and ensure the timely submission of the Daily bar inventory and par- level report, against restaurant or bar sales report at the end of each shift.
• Conduct daily briefing and de-briefing for a function assigned.
• Prepare effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Establish two way communication with related departments like Banquet sales, Kitchen, and other restaurants.
• Communicate effectively with quests, subordinates, immediate superior and other section heads.
• Prepare daily cover count and revenue report for the banquet functions.
• Attend daily F&B briefing, F&B Meeting in the absence of the Manager, Restaurant, and all other training sessions and meeting required for the position.
• Administer personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Identify and solve problems in service in a professional manner.
• Assist the F&B Cost Controller in conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Report and control breakages and losses in the banquet section.
• Implement cost saving procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Know and understand the job description of all positions in banquet service and bar, capable of performing the tasks as required.
• Know and understand all the food and beverage policies and procedures in service of food and beverage.
• Recognise good quality products and presentation
• Direct all efforts in the banquet service to maintain all service standards established for food and beverage service department.
• Follow the cleaning schedule established for banquet section.
• Follow up in the implementation of truth in menu and advertising.
• To be knowledgeable on first aid, safety and security procedures affecting banquet.
• To be knowledgeable in wine service and bartending.
• Follow control procedures in food and beverage cost and cashiering.
• Promote guest satisfaction in the banquet section.
• Maintain grooming standards for all service personnel in the restaurant.
• To be capable of receiving and handling banquet booking enquiries and special arrangement.
• Know the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the restaurant.
• To be capable of operating all the operating equipment and audio visual equipment.
• Communicate effectively with guests, clients, government officials and other important individuals to ensure satisfaction in service and product.
• Participate and attain membership in association and other community projects related to the hotel and restaurant industry to improve Hotel’s image and for the product and service update.
• Coach and counsel captain waiters, bartenders and waiters effectively.
• Evaluates objectively the performance of captain waiters, bartender, waiters and bus boys.
• Conduct on-the-job training for attendants, bartenders and service colleagues.
• Motivate a strong team within the restaurant service section.
• Communicate openly with the service personnel and keep them informed of all important information to assist them in their jobs.

Skills, Experience & Educational Requirements

• Experience in F&B restaurant management at a luxury property preferred.
• Strong interpersonal and problem solving abilities necessary.
• Must be a highly organized person with strong planning skills.
• Goal and results oriented.
• Analytical skills, strength as a developer and a leader of others are essential.
• International experiences an asset.
• An absolute commitment to service excellence and continual learning.

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Job Summary

• Oversee all operations at the Vista department, which is the main cocktail and spirit bar and lounge in the hotel - including colleague schedules, event planning, colleague functions and responsibilities. Ensure that customers are delighted within the boundaries of effective cost control and our company core values.

Key Duties and Responsibilities

• To ensure that all guests are welcomed at the entrance and seated quickly in a courteous, polite and helpful manner and address all guests in the correct manner with the correct title, tend to guests’ requirements promptly – all colleagues in the team are to meet these requirements, and are to ensure the training thereof.
• To proactively promote and exceed agreed GSQ (Guest Survey Questionnaire) or similar score, COS for Food and Beverage as well as other operational expenses.
• To be fully versed in departmental operations and to efficiently manage the operation during all shifts.
• Take a keen interest in the current business situation and to bring in sound ideas to increase profit, decrease spending, encourage up selling orders and maximizing guests’ spend where possible.
• Efficiently administer and action the daily mail, guest report lists, colleague roster, holiday forms and other paperwork that is required to ensure accurate notes are kept and are accessible, inclusive of reports on OE, payroll, training and P&L .
• Read emails,
• Read guest reports,
• Colleague Roster – done and submitted by, Thursday 16:00 every week
• Holiday Forms – by guided payroll period
• Payroll
• Leave forms
• Sick notes
• Deduction forms
• Days owing
• Tip schedule
• Hours worked
• Public holidays
• Sunday pay
• OE – daily
• Cutlery
• Guided monthly count
• Training Reports – inclusive, reports, registers, and follow-up training schedule
• Month end
• P&L – Guided in this task – should be monthly (second week of month)
• Mid-month & Month End Beverage Stock take
• Communicate with purchasing manager on particular guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times.
• Ensure a safe working environment is maintained in the department.
• A briefing (line up) is held twice a day and important events are communicated to all employees – with the use of a briefing sheet.
• To be actively involved in all colleague related issues and to handle them in a professional manner – colleague appraisals etc.
• Responsible for all departmental induction training and on the job training of new colleagues and also newly promoted colleagues.
• Assist in conducting appraisals.
• To understand the need for training and development of all individuals and to take a proactive approach in training employees on their responsibilities regarding Fire and Bomb Safety, Health and Safety and Food Hygiene.
• The duties of a bar manager includes making drinks, possessing a great knowledge of drink recipes, checking for proper identification, maintaining the appearance and cleanliness issues, handling customer complaints and disturbances, ordering supplies and alcohol and overseeing the working of the bar area, this is inclusive of the entire Vista area.
• Responsible to perform demonstrations to ensure other bartenders are capable of preparing the drinks on the menu, is usually required to create drink special to help attract customer and unload any overstocked products that need to be used.
• Ordering and stocking inventory, maintain high standards of cleanliness and safety. At the end of each night, the bar manager is  to follow up the restocking of all bar products or order accordingly – and or the management thereof.
• Responsible to do all requisition and issues and the administration thereof
• Variance control
• Transfer sheet control
• Responsible for minimizing all expenses – Outsourced Labour; PAR levels for all beverage and dry goods.
• Responsible for keeping food and beverage costs below as per the set target.
• Ensure the service staff use the proper measures and keep a good balance of spirits for cocktails, as well as food service and the accurate serving thereof.
• Ensure the bartenders keep cocktail consistency at all times – inclusive of all food and beverage service to all guests.
• Innovate and create cocktail recipes, bring new ideas to the department.

Ability in:

• recruiting, training and supervising staff
• agreeing and managing budgets
• planning menus
• costing
• market research
• what works – sales mix
• trends
• ensuring compliance with hygiene and health and safety legislation/guidelines
• promoting and marketing the business
• reminder that Vista is a focal point
• overseeing stock levels
• ordering supplies
• producing staff rosters
• handling customer enquiries and complaints
• taking reservations
• execute all events in bar and lounge
• greeting customers
• planning
• problem solving
• Preparing and presenting staffing reports.
• keeping statistical and financial records
• producing plans to increase/maximize sales and profits
• handling administration and paperwork
• liaising with customers, employees, suppliers, sales representatives etc – with F&B management
• Making improvements to the running of the business.

Skills, Experience & Educational Requirements

• Good communication and interpersonal skills
• Excellent customer service skills
• Team-leading skills
• The ability to work independently
• The ability to use own initiative
• Good numeracy skills
• The ability to motivate others but also impose disciplinary measures if necessary
• Good problem-solving skills
• Good organizational skills
• Experience in other outlets as part of their cross exposure or induction.
   

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Job Summary

• He/she will be assigned to the tasks in accordance to the standard operating procedures as implemented by the Executive Chef. He/she must ensure that proper hygiene and sanitation in the kitchen under his jurisdiction. He /she also must display efficient inter department coordination and be involve in trainings. He/she will be assigned to and to show interest in displaying creativity in food displays with the Chef De Cuisine. He/she must ensure that the standard procedures are followed and performed to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge and the management. The feedbacks then will ensure high levels of food and service quality and guest satisfactions are maintained at all times.

Main Duties and Responsibilities:

• To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• To ensure that the kitchen and working areas are thoroughly clean at all times.
• To presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
• To ensures that all mise-en place is correctly prepared prior to commencing of service.
• To demonstrate excellent product knowledge of all food and special functions held at the resort.
• To establish and maintain smooth personal and work relationships in the kitchen
• To ensure labeling of dates are labeled on products according to requirements.
• To ensure that equipment is cleaned, when necessary or according to their schedules.
• To maintain and create a working environment that reflects a sense of place.
• To attend all training carried out by the Training Department.
• To handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest level of personal hygiene and grooming at all times, as per standard.
• To practice proper telephone etiquette with colleagues and resort’s guests.
• To ensure that all tasks assigned by superiors are completed, in a timely fashion.
• To ensure that all channels of communication are respected and information is disseminated to the correct receivers.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.
• To exhibit an outstanding knowledge of the  One & Only Resort
• To know and applies the resort’s Policies & Procedures, including those for the emergency situations.
• To attend monthly communication meeting.
• To attend daily briefing prior to service.
• To ensure all fixed assets and equipment are well maintained.
• To demonstrate knowledge and interest in goals, and objectives of the One & Only brand.
• To ensure all activities are carried out honestly, ethically and within the parameters of the S.A law.

Skills Competency Requirements:

• Culinary school diploma and/or 3 years work experience
• 5 star work experience
• Knowledge of Food Safety systems (HACCP)
• Basic English knowledge