Job Vacancies at Sun International

Main Purpose of the Job

• Accountable for leading the Entertainment team in the strategic planning, coordination and day-to-day management and delivery of entertainment events, including large-scale productions across the complex. This includes venue and production management, technical set-ups, front- and back-of-house logistics, event planning, and the sourcing of suitable events and content aligned with the annual business plan and the Mind and Mood strategy.
• The role is responsible for developing and managing relationships with key stakeholders, including impresarios, artistes, suppliers and entertainers, as well as negotiating and structuring deal sheets, managing sponsorship opportunities and assessing venue and sponsorship feasibilities to drive profitable footfall, maximise commercial returns and position the business as the entertainment and casino destination of choice.
• The role also encompasses budget management, asset register maintenance and stock control, ensuring effective resource utilisation, financial accountability and alignment with the approved annual business plan, while adhering to Sun International standards, legislative requirements and applicable regulations.

Delivered Events / Entertainment Plans

• Collaborate with relevant key stakeholders to build objectives and processes that will engage production houses in delivering entertainment productions and services in line with company standards
• Conduct an analysis of competitor product offerings and interpret the current customer needs and wants relevant to marketing mix and business objectives
• Monitor market trends to understand production / entertainment trends and brand relevance including product, pricing, and service provider offerings available in the market
• Monitor entertainment products, service offerings and displays throughout the complex venues to ensure standards are aligned with the “Sun” brand
• Make recommendations of improvements to products and service offerings in line with trends in the industry ensuring that the product offerings are relevant
• Recognise and provide insights /solutions on trends, barriers, risks and opportunities that may impact the success of the production 
• Suggest marketing support initiatives to drive event attendance in collaboration with the marketing team
• Compile an annual complex events / entertainment plan and calendar for the business unit including events and entertainment that are relevant and aligned to both existing and potential new customers 
• Oversee and manage the annual entertainment event/show calendar, plans and requirements for all complex venues 
• Compile events proposals/deal sheets (including recommendations, project plans, feasibility and costings) for all events and entertainment 
• Allocate resources for delivery of event and / or entertainment.
• Collaborate with the marketing team to provide marketing with the promoter/suppliers marketing and PR plans
• Ensure all events / entertainment collateral is briefed into marketing as per the creative workflow process to ensure each event is advertised across the identified platforms
• Compile a risk analysis for the plan / event, including alternative plans in the event of a crisis
• Identify relevant sensory stimuli as part of the ‘Mind and Mood’ sensory engagement identified by the business unit
• Events / Entertainment Management
• Oversee event set ups, technical riders including all other event related items to ensure in line with the business unit standards
• Source and approve suitable playlists, entertainers, props, decor and other related events / entertainment to ensure in line with the business unit standards
• Oversee the development and management of event and entertainment schedules and production plans 
• Communicate objectives and production information to the team and key stakeholders to ensure delivery of the production against expectations
• Liaise with “visiting” production teams around their technical, stage and support staff requirements to ensure a seamless delivery at production
• Compile technical plans to deliver lighting, sound and stage requirements in line with expectations
• Collaborate with security to build and integrate security plans for the production/show
• Assist with the required technical duties (rigging, focusing, plotting, etc.), operating flying systems, basic stage work, operating lighting, sound and or AV equipment, etc.
• Hire or source any additional technical equipment requirements
• Organise and track the sourcing and storage of props, wardrobe and scenery requirements
• Be available to interact with production crew to build relationships, understand expectations and provide a hospitable experience for the lifespan of the show on site
• Implement responsibility check lists in line with contract for all service providers 
• Conduct pre-event meetings and work with client and suppliers to understand the overall requirements for each event
• Be present during events and/or appoint a senior member of the team, to ensure a seamless execution in line with plans and resolve any escalated production issues
• Coordinate post-mortem feedback from operations and other stakeholders to evaluate the success and relevance of the entertainment / event offering

Compliance Management 

• Stay abreast of changing legislation relating to events and entertainment activities
• Comply with the legislative policies and procedures that govern the safety of event management  
• Communicate with freelance technicians and technical agencies to ensure standard operating procedures and service level agreements are achieved across all complex venues and facilities
• Implement sufficient control measures and checks (including equipment, systems and processes) within each department to mitigate any risk to the business 
• Conduct weekly walkabouts of all front of house and back of house areas to monitor compliance
• Conduct inspections of all venues equipment including fire-exits, and testing of alarms in line with regulations
• Monitor compliance of technicians and production teams with regards to Fire, Health, Safety and Security regulations in line with group and unit standards, to address any areas of concern
• Facilities and equipment are maintained in accordance with group and unit standard operating procedures and reflect the attributes of the brand 
• Maintains records on health and safety compliance documentation, inspections and audits
• Monitor audit results and address any areas of non-compliance 
• Monitor the sourcing, storage, securing and asset management of operating equipment 
• Collaborate with various stakeholders at the business unit to address and resolve areas of concern from a general operations perspective
• Re-evaluate and update business continuity plans as and when changes are required to the ‘battlebox’ information
• Organise and follow-up on a regular preventative maintenance schedule and necessary inspections of all technical equipment; handling any issues / risks identified
• Organise proper storage facilities that are safe and secure

Budget Management 

Manage the Unit’s Entertainment function’s budget and expenses including:

• Develop and manage the department’s annual budget
• Provide monthly input i.t.o revenue projection and actual expenditure to budget, revenue maximisation activities and results (ROI)
• Cost management, to track and reconcile expenses to allocated budget
• Feasibility analysis for sponsorships and risk ventures
• Manage CAPEX requirements and annual budget
• Financial reporting for the function including month end reports, forecast budgets and financial analysis, and other reports as required

Stakeholder Relationship Management

• Provides relevant guidance and support to operational teams and stakeholders 
• Maintain relationships with service providers and business partners ensuring there is alignment on service requirements and standards
• Informs department / staff of information required to perform the duties and relevant operation effectively 
• Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA
• Communicates any special guest requirements or events to other relevant operating departments
• Provides feedback and reports back to Business Unit management on the performance, progress and challenges within the various business areas including F&B, housekeeping, maintenance, Grand Hotel,etc.

People Management 

• Manage staff conditions of employment, eg attendance, absenteeism, leave, adherence to policies and procedures 
• Manage productivities, rosters and payroll costs for the department
• Identify employee training needs 
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the department
• Manage employee relations within the department
• Motivate and collaborate across departments to infuse engagement resulting in team effectiveness 
• Conduct performance contracts, reviews and development plans
• Provide efficient processes and resources to remove obstacles  to performance 
• Recruit and resource for talent for positions within the department
• Manage the on boarding of new staff members
• Arrange regular departmental meetings with actionable minutes
• Embed the Sun Way culture and CLEAR principles

Problem- Solving

• Apply business acumen and sound common sense to the overall management of operations and teams within defined standards;
• Monitor changes in the outlet and is quick to act upon potential opportunities, risks and challenges;
• Consider all the facts, options and possible outcomes prior to making decisions;
• Analyse and diagnose product performance issues in order to maximise or leverage the strengths of the team in a competitive environment 
• Deal with diverse problems in own area, using judgment and discretion to resolve them

Job Requirements

Minimum requirements (Education and Experience)

• 2-Year Diploma in Events Management or Project Management 
• Disaster Management Certificate
• Advanced Health and Safety Certificate

Work conditions and special requirements 

• Minimum of 10 years technical events planning and management experience for large scale events including 2 year in a management / supervisory role
• Track record in acquiring of relevant entertainment content aligned to various target markets 
• Established network within the entertainment industry
• Exposure in the gaming industry is preferred

Core behavioural competencies

• Planning and organising
• Decision-making skills with an ability to think on your feet in unanticipated situations
• Results driven
• Problem solving
• Attention to detail
• Negotiation skills
• Working with information (agreements, laws, regulations, statistics)
• Customer centric
• Networking and relationship building
• Innovation and continuous improvement
• Conflict resolution
• Emotional resilience and ability to work under pressure
• Influencing others
• Motivating others
• Controlling and directing resources
• People management skills
• Ability to negotiate in the best interest of the business
• Team leader with a passion for entertainment who is agile and resilient to change

Technical / proficiency competencies

• Major events planning and management
• Functionality of AV/ Sound equipment
• Functionality of Lighting and stage equipment
• Production Process
• Assessing and diagnosing technical faults
• Rigging
• Entertainment industry knowledge
• Entertainment Product offerings and standards
• English written and verbal communication skills
• Contract management 
• Knowledge and application of legislation relating to Safety, Health and the environment
• Disaster Management act, SASREA, SAMPRA, SAMRO
• Risk Management
• Business and Financial Acumen
• Proficient Computer Skills (MS Office / Opera/Mfiles/IFS) 
• Project management
• Presentation skills

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Job Purpose

• The Concierge is responsible for being the point of contact for all guest queries, co-ordinating guest activity requests and providing exceptional, personalised customer service to guests throughout their stay in the hotel to ensure that their stay is worth remembering.

Key Performance Areas

Prepared Work Station

• Identify issues with regards the floor appearance/ functioning of equipment and systems
• Check overall cleanliness of the front of house areas
• Check and restock information brochures
• Review the arrival and VIP lists daily and understands special requirements
• Assist in preparing and distributing welcome / VIP amenities.
• Be familiar with the hotel and resort facilities, promotions and activities

Co-ordinated Guest Activities

• Acknowledge and greet all guests with a friendly smile and  treat guests with respect at all times
• Interact with guests and provide professional service standards and solutions to questions and enquiries

Attend promptly to customers' inquiries and assist them with co-ordinating activities during their stay including:

• Restaurant reservations
• Game drives
• Transport
• Sporting and entertainment activities
• Any other activity as is relevant to business unit facilities
• Provide feedback to guests with regards confirmation of arrangements or any challenges experienced
• Assist with answering the telephone at the concierge desk and porte cochere
• Handle guest complaints, and escalate when required. 
• Log the day's activities in a logbook to ensure that the next person on duty is familiar with everything that needs extra attention.  
• Be present in the hotel lobby and maintain proper decorum at all times. 
• Promotes and upsells the facilities of the hotel and knows the surrounding areas when asked for directions. 

Stakeholder Engagement

• Communicate and update the business unit and relevant departments, as well as external suppliers with regards special requests.
• Build effective internal and external relationships to ensure synergy of guest experience
• Follow up with internal departments to ensure that guest requests are met on time
• Liaise with suppliers in co-ordinating guest activities

Job Requirements

Education

• Grade 12

Skills and Knowledge

• Hotel Product Knowledge (facilities and activities)
• Communication skills
• Telephone skills
• Listening skills
• Proficient computer skills (MS Office, Opera)

Experience

• 2 years experience in a customer service environment in a hotel environment 

Work conditions and special requirements

• Ability to work shifts that meet operational requirements
• Physically able to move around, and stand for extended periods of time
• Have an open attitude perform similar functions to those contained in this document, in alternative outlets due to operational requirements
• Knowledge of an additional language (relevant to market) is an advantage

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Job Description

• The International Sales Manager is responsible for growing Sun International’s international market share and revenue by managing and optimising the international sales process, developing key international accounts and building strategic trade partnerships.
• The role executes international sales plans across priority source markets, manages relationships with tour operators and other international partners, and drives sustainable and profitable inbound business.

Core behavioural & Technical / proficiency competencies

Behavioural:

• Continuous Improvement
• Integrity
• Teamwork
• Collaboration
• Transparency
• Adaptability
• Problem-Solving
• Customer Centricity
• Lifelong Learning
• Respect for Diversity

Technical:

• International Sales Strategy Development
• International Key Account Management
• Market Research & Trend Analysis
• Strategic Trade Partnership Management
• Customer Relationship Management (CRM)
• Negotiation & Contract Management
• Sales Forecasting & Reporting
• Brand & Campaign Management
• Performance Marketing & Customer Acquisition
• Marketing Analytics
• Commercial & Financial Acumen
• International Market Development
• Budget Management
• Digital Marketing & Social Media
• Cultural Understanding & Protocol
• Stakeholder Management
• Business Intelligence – Power BI / Databricks

Job Requirements

Qualifications:

• Relevant Bachelor’s Degree / Advanced Diploma (NQF 7) in Marketing, Travel and Tourism, Business Management or a related field [Required].

Experience:

• 8–10 years’ experience in international sales and marketing within the hospitality sector
• 3–5 years’ experience managing international key accounts and trade partnerships
• Proven track record in international sales and revenue generation
• Established relationships with inbound tour operators
• Experience managing international key accounts and strategic trade partnerships
• Experience negotiating commercial agreements and contracts with international clients and partners
• Exposure to diverse international market segments and cultural protocols
• Experience conducting market research and identifying international market opportunities
• Experience using CRM and business intelligence/reporting tools
• Experience managing sales and marketing budgets and delivering against revenue

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Job Purpose

• The Demi Chef will support the kitchen team by assisting with basic food preparation, mise-en-place, and service activities under supervision, while maintaining high standards of food safety, hygiene and cleanliness and developing foundational culinary skills in line with operational requirements.

Key Performance Areas

• Assist senior kitchen staff with basic food preparation tasks under supervision
• Support mise-en-place activities as instructed, including washing, peeling, chopping, portioning and pre-preparation of ingredients
• Follow SOPs, recipes, portion guidelines, and preparation instructions accurately
• Assist in preparing simple food components such as vegetables, salads, cold starters, basic sauces and garnishes
• Assist with setting up and breaking down workstations before and after service
• Maintain cleanliness and organisation of own workstation at all times
• Follow cleaning schedules, including daily and deep-clean tasks as assigned
• Assist in plating and presenting food items according to standards under guidance
• Assist with basic food labelling (dates, allergens, storage instructions) under supervision
• Follow FIFO principles and assist with stock rotation
• Report food shortages, damages, or items close to expiry to senior chefs
• Assist with receiving deliveries by checking items against delivery notes and reporting discrepancies
• Help minimise food waste by correct handling and storage of ingredients
• Assist during stock takes when required
• Use kitchen equipment safely and only as trained or instructed
• Report faulty equipment, breakages, or safety hazards promptly
• Comply fully with health, safety, hygiene, and environmental regulations
• Follow allergen control procedures and food safety guidelines carefully
• Assist in maintaining temperature logs for fridges, freezers, and hot-holding equipment
• Wear required PPE and arrive at work prepared with basic culinary tools
• Support senior chefs during service in buffet, live cooking or production areas
• Assist with basic guest interaction when required, maintaining a polite and professional manner
• Refer guest queries, complaints, or special requests to senior kitchen staff
• Maintain professional behaviour and respect when interacting with guests

Job Requirements

Education

• Grade 12  
• Studying towards a culinary certification 

Experience

• Experience working in food preparation operations preferred

Skills and Knowledge

• OE usage and storage
• Culinary Product Knowledge
• Cooking Methodologies
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control
• Basic Computer Skills

Work conditions and special requirements

• Ability to work shifts that meet operational requirements

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Job Purpose

• Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards. 

Key Performance Areas

Delivered Culinary Business Plan for the Outlet

• In collaboration with the Head Chef, develop outlet objectives and deliverables in line with the Culinary strategy
• Facilitate the communication and implementation of Culinary deliverables for the outlet
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources 
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
• Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property

Shift management              

• Put in place staff scheduling and duty allocations to ensure coverage
• Handle shift briefings / handovers / shift reports
• Manage the preparation of mise-en-place
• Complete opening and closing checklists
• Interact and be present on the floor during service to ensure food quality and presentation in line with standards
• Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.
• Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced
• Monitor the cleanliness and hygiene of the kitchen before, during and after service

Outlet Product Enhancement

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Monitor products and pricing within the outlet
• Make recommendations of improvements to the product / menu offering
• Compile and co-ordinate the culinary promotional calendar for the outlet
• Monitor standards in the outlet and identify any areas of concern

Culinary Standards & Governance

• Conduct maintenance and hygiene inspections in all areas of the kitchen
• Monitor health, safety, hygiene and environmental elements in the outlet
• Manage the control and storage of stock, operating expenses (gas) and operating supplies (packaging, chemicals), equipment as per SOP for the outlet
• Investigate variances / discrepancies and take necessary action to correct
• Monitor Culinary standards and processes
• Control waste for the outlet
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

Outlet Budget Management 

• Collaborate with the Executive Sous Chef to complete the planning for the Budget and forecasts for the outlet
• Motivate and manage Capex requirements for the outlet
• Authorise spend in line with budget
• Monitor food costs (purchases related to revenue)
• Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.
• Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
• Produce a 10-day / 20-day and monthly food cost report
• Monitor departmental leave liability
• Check and report on all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
• Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations
• Contribute to month-end financial commentary for the outlet

People Management 

• Manage 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
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Provides resources and removes obstacles  to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members

Customer Relationship Management

• Ensures that guests are treated with courtesy and respect at all times
• Interact with guests and provide professional service standards and solutions
• Handle any escalated complaints, disputes and suggestions as required
• Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Be present on the floor during service / promotions or functions
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
• Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
• Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property

Job Requirements

Education

• Grade 12
• 3 -Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
• Membership with South African Chef’s Association and other relevant culinary accreditation 

Experience

• 5-6 years’ experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years’ experience must have been as a chef de partie

Skills and Knowledge

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards
• Proficient Computer skills
• Coaching
• Menu engineering
• Cooking methodology

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Job Purpose

• Responsible to accurately process all guest billing transactions for relevant food and beverage outlets in accordance with the required standards of the Company.

Key Performance Areas

Cashiering Services

• Handle all billing transactions for food and beverage services executed in the outlets
• Reconcile payments to orders in the system
• Place guest feedback questionnaires in folders with billing
• Arrange all house accounts prior to service
• Reconcile float at the end of the day
•  Substantiate and report on any float variances
• Secure and transport float as required
• Guest information and copies of transactional documentation is accurately recorded
• Supporting documents have been generated for auditing purposes (where required)

In-Room Dining Orders

• Take telephonic In-room 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

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

Job Requirements

Education

• Grade 12 

Experience

• Previous experience in a customer facing / cashiering role
• Experience in the gaming industry would be an advantage 

Skills and Knowledge

• Problem Solving
• Collecting Information (listening; asking questions)
• Team co-operation
• Dealing with Customers
• Following Instructions
• Attention to detail
• Checking (accuracy in the handling and recording of transactions)
• Emotional resilience
• Honesty in the handling of cash
• Presentable

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Job Description

Delivered F&B Plan Implementation:

• Develop outlet objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of F&B deliverables for the outlet
• Conduct risk analysis, impact on short-term profit margins
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
• Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property

Shift Management

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet Provides feedback and reports back to management on the performance and challenges within the restaurant
•  Manage the control of stock and operating equipment as per SOP for the outlet

 Product Enhancement

• Collaborate with the F&B Manager to complete a competitor analysis of food and beverages in property catchment areas including pricing comparisons
•  Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Measuring ROI and performance on a regular basis

F&B Standards & Governance

• Monitor F&B standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment
•  Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B adhere to the policy and procedures.
•  Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance

People Management and Development

• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
•  Manage productivities and payroll costs for the outlet
• Performance contracting, reviews and development
• Recruit and resources for talent for positions within the department
•  Onboarding of new staff members   

Job Requirements

Education, Experience and Competencies Required:

• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level
• 5-6 years in the food and beverage industry of which at least 2 years’ experience in a supervisory role within the food and beverage environment
• Food & Beverage Costing, Food & Beverage Product Knowledge.
• Speciality beverage knowledge – wine, barrister, Team Planning, Operational Management
• Product Development, Stock control, Intermediate Computer Skills Micros / Opera is preferred

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.

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Main Purpose of the Job:

• Responsible to monitor the gaming floor and operation to ensure gaming and procedural compliance and protection of Company assets, staff and guests, in accordance with company standards and gaming regulations.

Duties and responsibilities include:

Surveillance Monitoring

• Monitor all Gaming procedures on the gaming floor against the relevant functions.
• Complete target reports / punter scans on all gaming areas as per unit specific schedule
• Conduct system checks, alarm conditions and interfaces
• Record and report on faulty equipment
• Issue and check playing cards, where required and other gaming related equipment as per SOP
• Identifies, monitors and actions significant events actioned as per SOP: punter scanning, Jackpot verification, table activity, etc.
• Monitors all non-gaming procedures against the relevant function
• Proactively monitor high risk areas and emergency response as per set out procedures  

Investigations

• Reviews all video footage and other documentation/ reports relating to incidents, queries and variances
• Investigates all variances reported to the Surveillance Department
• Reports or escalates findings of the review and investigations
• Record and retain evidence to be used for further processes according to standards

Reporting & Administration

• Reporting all incidents and significant events to the relevant Stakeholders.
• Prioritises reports according to the severity of the incident.
• Captures relevant data on the EOB
• Compiles comprehensive reports where required

Job Requirements

• Education, experience, and competencies required:
• Grade 12 or equivalent national qualification in gaming operations 
• PSIRA C grade certificate 
• 1 year experience in a gaming / financial auditing / law enforcement (e.g., SAPS, Security, Defence Force, etc) environment an advantage
• Surveillance experience an advantage
• Certifications/Accreditation/Registration/Licenses
• Meet the requirements for a gaming key licence and FICA
• PSIRA C registration
• Work conditions and special requirements
• Ability to work shifts that meet operational requirements
• Work in a smoking environment
• Full visual acuity (including ability to discern colours)

Behavioural Competencies

• Problem Solving
• Collecting Information (listening; asking questions)
• Analytical skills
• Handling conflict
• Checking
• Attention to detail
• Following Instructions
• Emotional resilience
• Honesty & Integrity
• Ability to deal with highly confidential information 

Technical Competencies

• English verbal communication skills
• Rapid tracking and review of visual information
• Use surveillance equipment 
• Betting procedures
• Compliance procedures and regulations
• Basic responsible gambling principles
• Basic computer skills
• Prolonged attention span

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Job Description

• The Site Reliability Engineer (SRE) is a technical contributor responsible for improving the reliability, resilience and operational performance of Sun International’s technology services, platforms and infrastructure.
• The role focuses on observability, monitoring, alerting, event management, reliability analytics, automation and auto-remediation, proactively identifying potential issues before they impact the business.
• Working across software engineering, infrastructure, enterprise applications and service management teams, the SRE implements monitoring and automation solutions that strengthen service reliability and reduce operational.

Core behavioural & Technical / proficiency competencies:

• Cloud platform management across Azure, AWS and/or GCP.
• Containerisation technologies, including Docker and Kubernetes.
• Monitoring, observability and alerting tools such as Prometheus, Grafana and ELK.
• Scripting and operational automation using Python, Bash and/or PowerShell.
• Development of automation, auto-remediation capabilities and operational runbooks.
• Incident management and proactive identification of service reliability risks.
• Root Cause Analysis (RCA) and analysis of recurring operational failures.
• Linux and Windows system administration.
• Networking fundamentals.
• Git version control.
• Troubleshooting and problem-solving across technology services and infrastructure.
• Analysis of operational telemetry, event data and service performance trends.
• Application of reliability standards, security requirements, operational controls and governance practices.
• Cross-functional collaboration with software engineering, infrastructure, enterprise applications and service management teams.
• Analytical thinking and evidence-based decision-making.
• Continuous improvement and operational excellence.
• Collaboration and knowledge sharing.
• Operational excellence and accountability.

Job Requirements

Qualifications:

• Degree in Computer Science, Engineering, Information Technology or a related discipline (required)
• Cloud platform certification, e.g. Azure Administrator Associate or AWS Certified SysOps Administrator (preferred)
• ITIL Foundation Certification (preferred)

Experience:

• 2–5 years’ experience in infrastructure operations, technology operations, monitoring platforms, cloud operations, Site Reliability Engineering, observability tooling or a related technology discipline.
• Practical experience with monitoring and observability, cloud platforms, automation/scripting, incident management and troubleshooting aligned to an SRE or technology operations environment