Job Vacancies at Sun International

Code/Reference
N/A10558

Applications Accepted Until
2020-02-27

Number of Openings
5

Unit
Time Square
Location:
Pretoria
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

• English verbal communication skills
• Numerical skills (calculations of large numbers)
• Deal tables games including Roulette / Blackjack**
• Use Gaming Tables equipment €“ chip handling, chipping machines, Shuffling machines**
• Betting procedures**
• Compliance procedures and regulations**
• Basic responsible gambling principles**
• Basic computer skills

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

 

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

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Code/Reference

N/A10559

Number of Openings

2

Unit

Time Square
Location:
Pretoria
Job Purpose

Responsible to supervise the day to day delivery of the food and beverage service and team within a specific outlet / 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-Year Hotel School Diploma or equivalent national qualification in hospitality at Diploma level

Experience

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

Skills and Knowledge

• 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

Key Performance Areas

Shift 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

Conferencing product

• 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

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
• 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 members

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

go to method of application »

Code/Reference

N/A10561

Number of Openings

4

Unit

Time Square
Location:
Pretoria
Job Purpose

• Responsible to prepare and deliver exceptional food and beverage services to our customers within the restaurant operations / banqueting operations and on the casino floor, ensuring that internal (SOP) standards are continuously achieved and professionally executed.

Education

• Grade 12

Experience

• 2 years previous experience as a waiter

Skills And Knowledge

• Problem Solving
• Collecting Information (listening; asking questions)
• Dealing with Customers
• Checking
• Following Instructions
• Team co-operation

Work Conditions And Special Requirements

• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements

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

Service Execution

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Understand and conduct all tasks in line with Food & Beverage standard operating procedures
• Take guest orders accurately and timeously
• Place guest orders in the system
• Explain menu items
• Make recommendations with regards beverages and menu items
• Interact with kitchen staff respectfully 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
• Resolve or report on any anomalies to the required standards

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

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

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Code/Reference
N/A10562

Number of Openings
6

Unit

Golden Valley
Location:
Worcester
Job Purpose

Responsible for the food preparation and presentation of exceptional culinary products for the restaurant / banqueting / hotel operations according to Sun International€™s operational excellence standards, procedural compliance and customer experience expectations.

Education

• 1-Year Culinary Certification or equivalent national qualification in culinary skills at Certificate level
• Membership with South African Chef€™s Association and other relevant culinary accreditation Ability to work shifts that meet operational requirements

 

Experience

• 6 months experience in culinary operation

Skills and Knowledge

• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements
• 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
• Following instructions
• Checking €“ availability of materials; working to specification
• Performing physical tasks €“ cleaning; tidying; cooking
• Continuous learning
• OE usage and storage
• Culinary Product Knowledge
• Cooking Methodology
• Legislation €“ food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control
• Basic Computer Skills

Key Performance Areas

Food Preparation

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Prepare mise-en-place, conduct checks and preparations for service in line with SOP
• 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 by minimising waste and off-cuts
• Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order.
• Resolve or report on any anomalies / spoilages to the required standards to management chefs

Culinary Governance standards

• Arrive at work ready for service dressed in relevant PPE with culinary tools / knives
• Identify issues with regards own work station appearance and 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

Customer Engagement

• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times
• Identifies customers and understand their preferences
• Take guest orders accurately at the buffet
• Explain menu items
• Prepare food items for the guest and present in line with standards
• Educate customers on business unit facilities, products and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary-

Equity

Please Note that ,Preference will be given to suitably qualified employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998 (and any amendments thereto), the relevant internal recruitment policy as well as unit€™s employment equity plans and Gaming Board License conditions.

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Code/Reference
N/A10565

Number of Openings
1

Unit
Golden Valley
Location:
Worcester
Job Purpose

Responsible and accountable to process payments, receipts allocation and bank statement reconciliation in IFS, in line with Company and SSC standards and regulations.

Education

• 2-Year Diploma in Accounting

Experience

• 3 years€™ experience as a cash book clerk

Skills and Knowledge

• May be required to work overtime to meet deadlines.
• Analytical skills
• Problem Solving
• Collecting Information (listening; asking questions)
• Attention to detail
• Co-ordinating and organisational skills
• Clerical Administrative functions
• Checking (accuracy in the handling and recording of transactions)
• Following Instructions
• Dealing with suppliers / customers
• Deadline driven
• English written and verbal communication skills
• Numerical skills (calculations)
• Cash book processing and reconciliation process knowledge
• Proficient computer skills (MS Office / IFS Finance and cash books)
• Telephone skills

Key Performance Areas

Processed and Reconciled Cashbooks-90%

• Match receipts to AR invoices and posting of unmatched receipts using the parked receipts function in IFS.
• Process EFT payments generated from payment proposals into the bank EFT payment systems.
• Obtain approval from two signatories to release payments on the bank's payment system.
• Capture bank transfers on IFS and payments through the bank system.
• Process payment of expenses via the bank EFT system as required from expenses clerk.
• Process BOP forms for foreign exchange payments
• Respond to any queries from units regarding cash books via Kofax Total Agility (€œKTA€).
• Daily download of bank statement data and upload into IFS. Posting of all transactions into IFS.
• Daily reconciliation of bank account by matching all entries in IFS
• Daily review of bank balance to ensure there is a positive balance and to escalate to the Cash Books/Expenses Supervisor where there isn€™t enough cash
• Continuous follow-up of all unmatched entries.
• Assist other clerks in the Cashbook team with queries and processing where necessary
• Filing of physical invoices / payments
• Control of petty cash for the SSC
• Meet the Key Performance Indicators (€œKPIs€) for this role (eg: daily reconciliation, long outstanding receipts, payments processed etc).

Delivered Client Service-10%

• Keep management updated with regards progress, and where necessary escalated unresolved issues
• Respond to and resolve queries with internal and external clients
• Develop and maintain sound working relationships with relevant departments
• Interact with clients and provide professional service standards and solutions
• Keep up to date with functional services and facilities

Equity

Please Note that ,Preference will be given to suitably qualified employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998 (and any amendments thereto), the relevant internal recruitment policy as well as unit€™s employment equity plans and Gaming Board License conditions.