The Sun International brand has a proud legacy in the gaming, hospitality and entertainment sector. Its superior hotels and resorts portfolio makes it a recognized premium brand. The Sun International Group has a diverse portfolio of assets including world class five star hotels, modern and well located casinos, and some of the world’s premier resorts. Our...
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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.
Key Performance Areas
Duties and responsibilities include
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 respectfully, by acknowledging them with a warm welcome and greeting them with a friendly smile.
- Interact with guests and provide professional service standards and relevant solutions.
- Engaging customers with a view to understand their preferences
- Take guest orders accurately at the buffet
- Explain menu items when required
- 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 as required
Requirements
Education
- Grade 12
- 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, an advantage
Experience
- 6 months experience in culinary operation
Skills and Knowledge
Technical competencies
- E usage and storage an advantage
- Culinary Product Knowledge
- Knowledge of Cooking Methodology
- Legislation – food safety standards & regulations
- Environmental and sustainability standards
- Knife skills
- Waste management
- Stock control knowledge
- Basic Computer Skills
Core behavioural competencies
- Team Co-operation
- Dealing with customers - coping with difficult customer requests with reference to the preparation of food
- Judgement through the senses, namely, 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
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Job Purpose
- Responsible for the effective day-to-day management of the restaurant outlet (including food and beverage service) and the management of the team with specific regard to achieving profitability, maximising operational efficiencies and productivities; maintaining the restaurant product and standards of operation; maximising customer satisfaction; controlling operating equipment and stock, and developing a competent team.
Key Performance Areas
Business 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 analyses i.t.o 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
- 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
- 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
- Cash-ups at the end of the shift
- Completes shift reports
Restaurant Product Enhancement
- Monitor service offering / products and pricing within restaurants
- Make recommendations of improvements to the product and service offering
- Compile and co-ordinate the food and beverage promotional calendar for the outlet
- Monitor customer service standards in the outlet 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 outlet
- Monitor the use and storage of OE
- Monitor stock control and OE control processes
- Investigate variances / discrepancies and take necessary action to correct
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 to adhere the policy and procedures.
- Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
- Encourage a waste management culture and ensure all staff are trained.
- Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these
People Management
- Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
- Manage productivities and payroll costs for the outlet
- 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
Budget management
- Participate in the preparation of budget forecasts & controls for the outlet
- Consolidate Capex requirements for specific outlets
Guide and consolidate the completion of Cost of Sales reports including:
- Theoretical COS per outlet for food & beverage respectively.
- Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
- Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
- 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.
- Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS
- Contribute to month-end financial commentary for the outlet
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
Requirements
Education
- 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level Membership with South African Chef’s Association and other relevant culinary accreditation
Experience
- 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
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.
Skills
- Business Plan Implementation
- Shift Management
- Restaurant Product Enhancement
- F&B Standards & Governance
- People Management
- Budget Management
- Customer Relationship Management
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Job Purpose
- Responsible and accountable for the effective leadership of quality and innovative culinary production, presentation and standards across the kitchen operations with the aim of maximising the revenue potential of culinary products at the hotel.
Key Performance Areas
Delivered Culinary Planning & Results
- Understand the F&B strategy and align Culinary objectives
- Provide input into the strategic objectives for the Unit’s F&B deliverables
- Facilitate the project management and achievement of milestones of Culinary team’s deliverables
- Direct Culinary product analyses and benchmark with leading Culinary trends
- Provide clear delegation of authority and accountability for deliverables within the kitchen
- Communicate with all relevant Stakeholders internally at a unit and Group level
- Manage and allocate people and operational resources
- Align strategies with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property
- Report monthly on food safety and hygiene; and cost of sales across culinary operations
Culinary Governance & Standards
- Oversee Kitchen working standards and processes at a unit level
- Integrates Group standards into Unit Operations
- Align practices with new legislative compliance around health, hygiene, safety and the environment
- Implement sufficient control measures (including systems and processes) & checks within each department to mitigate any financial risk to the business.
- Conduct weekly walkabouts of all kitchen areas to monitor compliance
- Conduct cleaning spot checks and health, safety and hygiene inspections
- Drive a waste management culture and ensure all staff are trained.
- Participate in all month-end stock-takes
- Participate in operating equipment counts
- Work with internal stakeholders (F&B, maintenance, finance, HR, and security) to identify risk areas and address these
Product Innovation & Development
- Track guest feedback with regards quality and presentation of food across the business unit
- Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
- Provide menu rationalisation on a regular basis or as required
- Motivate new menu and recipe proposals and enhancements quarterly, annually or seasonally (as per outlet and target market requirements)
- Budget and direct the implementation of approved menu items and recipes
- Measure ROI and performance on a regular basis
- Share unit successes with other operations
People Leadership
- Communicate daily briefing sessions
- Lead and motivate kitchen employees and promote positive working relationships, direction and support
- Lead and oversee departmental communication ensuring employee and management interaction
- Measure and develop strategies to enhance employee engagement
- Identify and manage training, coaching and development requirements in line with strategic plans, e.g. skills shortages, succession plans, talent management
- Encourage and manage team participation in culinary trade shows and competitions
- Assess that competence levels of staff in the kitchen are sufficient to meet operational level requirements
- Source and Select talent as per EE plan to build the future food and beverage talent pipeline
- Performance Manage and coach reporting managers to ensure KPA’s are achieved
- Manage employee relations within the kitchen (monthly meetings with staff - formalised, minuted, issues addressed)
Budget Management
- Budget forecasts & control
- Motivate and manage Capex requirements
- Monitor and report on the 10 day, 20 day cost report results
- Financial performance of the department including:
- Salary forecast vs actuals – salary monthly forecast to be based on rosters. Track and monitor salary cost in relation to revenue achieved daily and make adjustments throughout the month to bring salary cost in line as a percentage of revenue.
- Absenteeism – actively manage and report on absenteeism in line with company policy, rules, and regulations
- Productivity – rations needs to be monitored daily to ensure staff are operating at the required level to achieve and exceed budgeted revenues with remedial action taken when not tracking on target.
- Monitor departmental leave liability
- Report on all Operational Expenses during financial review utilizing the financial pack, ensuring all items are in line with budget as a percentage of revenue; including the monitoring of par stock levels.
- Report monthly on the function expense line, per outlet, justifying the use of the expense line in relation to revenue generation specifically relating to Food charges;
- Check that a monthly Maintenance Report per department is submitted with progress on items stated on the report;
- Strategize and implement cost saving initiatives throughout all outlets, ensuring that the guest experience is not affected;
- Check all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
- Check all outlets operating expenses is in line with budget as a percentage of revenue
- Continuously monitor slow moving stock in all outlets and compile a monthly report with action plan to minimize and reduce current slow moving stock as well as what action already taken
Stakeholder Relationship Management
- Maintains regular communication with all relevant stakeholders with regards progress, issues, changes, etc. happening within the kitchen environment
- Provides feedback on operations to Group Executive Chef on initiatives, performance, concerns, etc.
- Liaise with business partners around staffing requirements
- Liaise with procurement and product suppliers with regards food product quality assurance and suppliers
- Manage performance of suppliers and business partners against negotiated contracts
- Work with the warehouse and operations control around the control of stock
- Departments / staff are informed of information required to meet their needs and contributes to operational effectiveness
- Department’s objectives, standards and operating procedures are communicated to internal and external service providers as per SLA
Requirements
Education
- Grade 12
- 3-Year Hotel School / Culinary Diploma
Experience
- 9-10 years in the culinary industry of which at least 5 years are at a management
Certifications/Accreditation/Registration/Licenses
- Registration with the SA Chefs Association
Work conditions and special requirements
- Required to work overtime in line with operational requirements
Skills and Knowledge
- Planning
- Conceptual thinking
- Decision-making
- Influencing
- Attention to detail
- Reviewing / evaluating (feasibility / compliance / alternatives/ etc)
- Developing relationships
- Innovation & continuous Improvement
- Customer Service orientation
- Taking information through the senses
- People leadership & motivation
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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
Duties and responsibilities include:
Delivered Culinary Business plan for the outlet
- In collaboration with the Executive Sous 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
- Provide resources and remove 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
Requirements
Education
- 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
Technical Competencies:
- Food Costing
- Culinary Product Knowledge
- Kitchen Operational Management
- Labour legislation
- Environmental and sustainability standards
- Proficient Computer skills
- Coaching
- Menu engineering
- Cooking methodology
Behavioural Competencies:
- Decision-making – use of initiative
- Learning – training; coaching; staying abreast of industry developments
- Implementing and co-ordinating – organizing people; non-people resources
- Numeracy and calculation skills
- Analyzing and diagnosing – numerical information.
- Demonstrated ability to make use of intermediate computer skills to understand trends in data
- Problem-solving
- Making fine judgements through the senses: colour, taste, texture
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Job Purpose
- The Food & Beverage Team Leader is responsible for overseeing the daily operations of food and beverage service within a designated outlet or conference centre.
- This role focuses on maintaining high service standards, enhancing the customer experience, and managing equipment and stock in accordance with company policies.
Key Performance Areas
- Supervise the daily operations of the outlet or conference centre, ensuring smooth service delivery, proper setup, functional equipment, and adherence to hygiene, health, and safety standards
- Ensure effective staff scheduling, duty allocation, shift briefings, and accurate reporting to maintain optimal service coverage
- Conduct regular floor checks and maintenance walkabouts to ensure readiness and issue resolution in collaboration with maintenance teams
- Maintain a strong presence during service to support staff and engage with guests, ensuring exceptional service and prompt handling of requests, VIP needs, and complaints
- Liaise with clients for conferencing and events, attend pre-conference meetings, recommend solutions (e.g. setup, décor, equipment), and ensure seamless execution aligned with client expectations
- Conduct quality assurance checks and participate in post-event reviews to drive continuous improvement
- Manage stock, operating equipment, and storage in line with SOPs, including accurate 10- and 20-day stock takes and variance investigation
- Oversee end-of-shift cash-ups and ensure adherence to financial controls and budget authorisations
- Monitor and evaluate food and beverage offerings, pricing, and promotional activities, making recommendations to enhance guest satisfaction and align with industry trends
- Support the implementation of seasonal or promotional calendars to drive engagement and revenue
- Supervise staff performance, conduct performance reviews, manage attendance, and ensure adherence to company policies and grooming standards
- Identify training needs and provide coaching, on-the-job training, and development opportunities to build a capable, motivated team
- Drive staff communication, motivation, onboarding, and succession planning to foster a high-performance culture
Requirements
Education
- Grade 12 or equivalent
- Certificate in Food & Beverage
Experience
- 5 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations
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
Skills and Knowledge
- Collecting Information
- Team Co-operation
- Verbally Informing
- Supervising
- Dealing with Customers
- Appraising & developing
- Problem-Solving
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Job Purpose
- To prepare and deliver exceptional beverage services within the banqueting and / or restaurant operations to ensure that internal (SOP) standards are continuously achieved and professionally executed
Key Performance Areas
Prepared Work Area
- Prepare mise-en-place, and conduct any other required checks and preparations for service
- Identify issues with regards to the bar display and surrounding areas in terms of appearance/ functioning of equipment and systems
- Stock bar for service – counting stock daily & sharing reports at the provided times
- Check cleanliness of own section or station – complete all cleaning tasks and checklists
Service Execution
- Keep up to date with regards food products, trends and drinks methodologies required to deliver menus
- Understand and conduct all tasks in line with Food & Beverage standard operating procedures
- Take guest orders accurately and timeously and place in the POS system
- Full menu knowledge - Explain menu items and make recommendations with regards beverage menu
- Mix drinks and present beverage in line with guest order and outlet standards
- Be attentive to guest requests – be proactive to guests needs.
- Clear glasses after guests have completed their drinks
- Provide billing to guests
- Conduct cash-ups at the end of service
- Complete beverage stock sheets each shift
- Leverage opportunities to upsell on promotional items
Bar Standards
- Understand and conduct all tasks in line with F&B standard operating procedures
- 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
- Conduct daily stock counts of bar smalls
- Resolve or report on any anomalies to the required standards
- Report on any breakages at the end of the shift
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
Requirements
Education
- Grade 12 preferred (with relevant experience)
Experience
- 2 years previous experience as a bartender ( knowledge in correct wine service techniques & cocktail making)
Work conditions and special requirements
- Ability to work shifts that meet operational requirements – offering flexibility: including weekends, morning shifts, evening shifts, public holidays
- Physically able to move operating equipment
- Have an open attitude to perform similar functions in alternative outlets due to operational requirements
- Must adhere to shift timings and arrive to shifts at the specified time
Skills and Knowledge
- Beverage / Cocktail Product Knowledge.
- Barrister skills – knowledge on all coffee varieties.
- Operating equipment – cleaning and maintenance.
- Beverage service – wine service/cocktail service
- Communications skills
- Upselling skills – driven to make sales
- Cashiering Services – use of POS and credit card terminals
- Demonstrates strong problem-solving skills
- Collecting Information (listening; asking questions)
- Demonstrates strong time management skills with consistent punctuality
- Strong focus on task execution and adherence to instructions
- Able to work independently as well as collaboratively in team environments
- Authentic enthusiasm for engaging with guests
- Happy genuine and positive in nature
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Job Purpose
- To greet and welcome arriving guests to the restaurant and monitoring of dining sections to ensure all guests receive an exceptional experience within the restaurant operations
Key Performance Areas
Prepared Work Area
- Prepare mise-en-place, place settings and any other required checks and preparations for service
- Identify issues with regards the restaurant floor appearance/ functioning of equipment and systems
- Check overall cleanliness of the front of house restaurant operations
- Assist with answering the telephone in the restaurant and taking restaurant reservations for the day
- 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
- Resolve or report on any anomalies to the required standards
Hosting
- Welcome and check guest bookings – according to reservation sheets and booking system
- Seat guests at their respective tables
- Monitor the dining sections of the restaurant for empty and cleaned tables, estimating wait times for guests (if relevant),
- Monitor the guest waiting list, and ensure that the needs of the guests are met while they are waiting
- Understand and conduct all tasks in line with Food & Beverage standard operating procedures
- Full product knowledge & ability to explain menu items
- Make recommendations with regards beverages and menu items
- Interact with kitchen staff respectfully around any special requests
- Be attentive to guest needs, with a desire to help and guide guests to an exceptional stay.
- Clear tables after guests have completed their meal
- Provide billing to guests (where relevant)
- Leverage opportunities to upsell and increase sales within the F&B outlet
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)
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
Requirements
Education
Experience
- 2 years’ experience in a restaurant or hotel environment
Work conditions and special requirements
- Ability to work shifts that meet operational requirements – offering flexibility: including weekends, morning shifts, evening shifts, public holidays.
- Mobility and ability to move around as per job requirements (including with the use of aids)
- Physically able to move operating equipment and manage full shifts in on the feet.
- Have an open attitude and is adaptable to working all outlets when required. ( The hostess is not specific to one particular outlet)
- Takes pride in personal presentation
Skills and Knowledge
- Problem Solving
- Collecting Information (listening; asking questions)
- Team co-operation
- Dealing with Customers – taking personal responsibility for ensuring a great restaurant experience
- Following Instructions with a can – do attitude.
- Attention to detail – in setup and restaurant decor
- Checking (accuracy in the handling and recording of transactions)
- Emotional resilience – Managing multiple requests at the same time
- Honesty in the handling of cash
- Presentable with a cheerful and outgoing character
- English verbal communication skills
- Numerical skills (calculations)
- Cash / credit transaction knowledge
- Food & Beverage Product Knowledge
- Menu knowledge
- Basic computer skills
- Food & Beverage Service skills
- Upselling skills
Method of Application
Use the link(s) below to apply on company website.
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