Jobs at One&Only Resorts

Job Summary

• The Sales Executive – Food & Beverage & Banqueting is responsible for driving revenue growth through proactive sales initiatives focused on corporate, social, and group events. The role involves identifying new business opportunities, developing and maintaining strong client relationships, and promoting the hotel’s Food & Beverage venues and banqueting facilities. The successful candidate will conduct sales calls, site inspections, presentations, and networking activities to secure business and achieve revenue targets. Working closely with the Groups & Events, Operations, and Marketing teams, the Sales Executive ensures seamless event execution, exceptional client experiences, and strong brand representation. This role requires a highly motivated, customer-focused individual with strong sales, communication, and organizational skills, as well as a solid understanding of hotel operations and event planning.

Key Duties and Responsibilities

• Generate and grow Food & Beverage and Banqueting sales revenue through proactive sales activities.
• Identify and secure new business opportunities including corporate events, conferences, weddings, private functions, and social gatherings.
• Build and maintain contacts and database of Local and Domestic Corporate accounts, PCOs, PA’s, Associations to drive the business.
• Build and maintain strong relationships with corporate clients, travel agents, event planners, and local businesses. Develop action plans for account development.
• Plan and conduct creative site inspections
• Conduct sales calls, client meetings, site inspections, and networking activities to promote hotel facilities and services. Travel may be required to represent the resort and facilities for sales presentation.
• Support Groups & Events team on preparing customized proposals and quotations, and support through to contract signature received from clients.
• Coordinate closely with the Groups & Events and Operations teams to ensure successful event execution and client satisfaction. Maintain an awareness of all product knowledge including banqueting capacities, menu availability, special events
• Work with the Marketing team on supporting opportunities for Marketing Activations on property in F&B venues and how they can be supported by the account databases (Corporate, PCO).
• Achieve monthly and annual sales targets as set by management.
• Maintain accurate records of sales activities, leads, contracts, and client communications utilizing Sales Force as per company standards.
• Maintain a high level of competition product knowledge, market intelligence and pricing and make recommendations for strategic or tactical amendments to offerings.
• To strive for constant improvements and to take responsibility for achieving business results
• Monitor market trends, competitor activities, and customer feedback to identify opportunities for growth.
• Participate in events, trade shows potential trade and consumer as required to increase brand visibility.
• Use approved presentation materials & procedures to ensure brand consistency. Create an outstanding brand image in every interaction with clients

Requirements

• Diploma or Degree in Hospitality Management, Sales, Marketing, or related field.
• Minimum 2–3 years’ sales experience in hospitality, hotel, banqueting, or Food & Beverage operations.
• Strong knowledge of banquet/event planning and hotel operations.
• Excellent communication, negotiation, and interpersonal skills.
• Proven ability to meet and exceed sales targets.
• Strong organizational and time management abilities.
• Proficient in Microsoft Office and hotel/property management systems.
• Ability to work flexible hours, including evenings and weekends when required.

Key Competencies

• Sales and negotiation skills
• Customer relationship management
• Excellent verbal/written communication skills
• Ability to handle multiple tasks
• Event coordination
• Problem-solving abilities
• Team collaboration
• Attention to detail
• Results-oriented mindset
   

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Job Summary

• Ensure the smooth running of all outlets within and that budgeted sales and profit margins are achieved; ensure the monitoring, maintaining and improving of standards is continuous.

Key Duties and Responsibilities

Compliance to workplace policies, rules, procedures and standards

• Be familiar with workplace policies, rules, procedures and standards.
• Upgrade and implement new policies and procedures as and when required from time to time.

Finance                                                                  

• Monitor and maintain all selling prices throughout the F&B Department.
• Ensure that all Food & Beverage stock takes are done bi-monthly and according to procedure.
• Where necessary implement action plans for areas that show stock shortages.
• Coordination of accurate and procedural Service Charge distributions as per agreed Policy and    
• Procedure
• Continually monitor & update Monthly Forecasts (PIM) to ensure maximum profitability.
• Assist in checking costing and monitoring Cost Control for the entire Food & Beverage Department
• Quarterly Market Related Pricing research and recommendations
• Maximizing Food & Beverage Profitability in the outlets

Performance Management

• To co-ordinate the appointment, development and appraisal of all Food & Beverage associates.
• To assist with all Human Resources related functions, which include Industrial Relations and Training.
• Investigate and address cases of misconduct and incapacity.
• Handling of Individual Disciplinary Hearings and Grievances.
• Continuously monitor that disciplinary and grievance action are consistently applied through all F&B Departments.
• Conflict Handling amongst associates and management
• Participate in Employee Motivational Projects.
• Monitor staff’s compliance to Job Profiles.
• Meetings with Staff and Management
• To ensure application of the Companies Labour Relations Policy.
• Assess efficiency of Department’s Standard Operating Procedures and amend if necessary.
• Assist in completion of monthly performance appraisals.
• Assist with objective setting for associates.
• Identify top achievers in outlets
• Participate in Active Decision Making Process with associates
• Monitor full Job Flexibility amongst all outlets
• Improve Communication between all outlets

Operation Performance and Planning

• Ensure each service period achieves 95% result upon Mystery guest Audit
• In conjunction with the Executive Chef co-ordinate the activities of all Kitchen activities.
• In conjunction with Executive Chef and Chief Steward, ensure hygiene standards are maintained
• Co-ordinate overall planning of Food Production.
• Ensure effective Communication with other Departments.
• Identify Training Needs.
• To drive maximum profitability and effectiveness whilst maintaining high standards.
• Control Operating Equipment relating to F&B operations.
• Ensure that Health and Safety Rules and Regulations are adhered to, based on minimum requirements as law determines
• Ensure regular Departmental Meetings are held.
• Maintaining of operational standards and the development thereof.
• Monitoring, Reporting and Resolving of guest complaints and providing guest feedback. All complaints are to communicated to the F&B Director
• Perform any other reasonable requests and duties required by the F&B Management

Equipment

• At all times ensure that all F&B operational equipment are in good working order.
• Liaise with Maintenance with regards to preventative maintenance of all F&B operating equipment.

Customer service

• Liaise with the Executive Chef on a daily basis ensuring a high standard of quality presentation of all food items through the Food Department.
• Ensure that all Beverage Departments are standardised with regards to service to guests.
• Ensure that on-going promotions throughout the F&B Department take place increasing F&B revenues.
• Create a rapport with all customers on an on-going basis.
• Ensure that the highest standard of customer service by all staff is maintained at all times.
• Assist whenever required with improving customer requests.

Marketing/Promotions

• Effective Yield Management to be applied in conference and Banqueting department
• Promotional Planning
• Special Package Development
• Input in Compilation of Seasonal, weekly and Weekend Entertainment Program's.
• Collect and record guest feedback and build guest database to be used in advertising and marketing.

Time Management

• Ensure staff is rostered according to business levels.
• Monitor Associate Transport
• Manage working hours and attendance of staff.
• Assist in monitoring off days for HOD’s.
• Monitor scheduled leave and control Leave Liability for all Outlets.
• Monitor Family Responsibility, and Sick Leave.
• Monitor time and attendance and highlight and take action against abuse of sick leave or absenteeism and bring this to the attention of F&B management.

Training and Development

• Identify training and development and operational needs of all F&B Supervisors and staff, and develop programmes required.
• Do development interviews quarterly with associates assisting HOD’s in identifying their staff needs (highlight training needs, decide on plan of action and track progress).  Forward signed copies to HR.
• Ensure training and development and other F&B related training needs are done in conjunction with the Training Department.
• Monitor and ensure that all Time Books as well as Payroll is up to date and accurately completed.
• Continually monitor all leave through the Department thereby ensuring up to date records on all staff.
• Ensure that regular meetings are held with all staff within the Department.
• Ensure that the highest standard of appearance of all F&B staff are maintained at all times i.e.
• Uniforms, wearing of jewellery, personal hygiene etc.
• Assess compliance to standards and complete on-the-job guidance /training to address gaps.
• Problem Solving, Own the Problem attitude (Empowerment)
• On Job Training and cross training of Assistant Outlet Managers and Supervisors

General

• Liaise with Ops Surveillance regularly checking that all operational procedures are being adhered to.
• Where necessary ensure corrective action is taken for F&B staff.
• Once an investigation is complete, liaise with Surveillance and ensure correct follow up is taken.
• Ensure that all F&B stock is secured according to procedure at all times.
• Ensure that a weekly health and hygiene inspection takes place incorporating all food outlets, BOH areas, bars liaising with the health and safety department and kitchen.
• Ensure that a weekly cleaning programme for all F&B outlets is in place and follow up on a regular basis.  Liaise with Public Areas where necessary.
• In conjunction with the Chef and Chief Steward, ensure that the BOH areas are hygienically maintained standard in accordance with health regulations.
• Liaise with contractors ensuring contract agreements are maintained and do spot checks when required.
• Be on hand during peak hours to monitor standards of service and presentation complies with the agreed policies and procedures, ensuring the highest degree of guest satisfaction.

Standard duties

• To have a thorough knowledge of all the facilities and services offered or for sale by the hotel.
• To maintain at all times the highest standards of appearance and social skills, according to company policy.
• To work in harmony with all staff, and with any department related with the operation.
• To attend training as and when required.
• To be familiar with the staff handbook, house rules fire and security procedures.
• To perform any other duties as directed by the F&B Director.
• To be available to work overtime at the request of the F&B Management.
• In the absence of  Manager take full responsibility on his/her behalf.

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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 
   

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Job Summary

• The role of a Host is primarily to assist the Manager in providing excellent customer service and to meet greet and seat all guests who dine in the restaurant.  Attention to detail is imperative and a Hostess must be able to multi task, prioritize and remain calm under pressure. A flexible attitude is expected while following company Procedures and Standards. Knowledge of food and beverage service is required and meets service standards and procedures of restaurant.  

Key Duties and Responsibilities

• Present oneself in a way that enhances guests overall experience, by adding life and energy to the outlet.
• Other duties, of a reasonable nature, will be required of you from time to time at your Manager’s discretion:
• Completion of Reception Duties at the start of the shift.
• Greeting guests warmly, yet professionally.
• Assist guests at check in when required.
• Show guests to their table / sushi bar / lounge bar.
• Answer the phone demonstrating correct telephone etiquette.
• Check on table return times and communicate information to the Manager.
• Check on available tables and communicate information to the Manager.
• Help to bus and reset tables when required.
• Completion of final duties at the end of the shift found in duties manual.
• Cover the Restaurant Reservations when required to do so.
• Keep the Manager updated on the reservation, guest satisfaction and special requests.
• Receive and attend to guest’s needs in the outlet.
• Serves food and beverage to guest according to prescribed service standards and procedures of restaurant service with emphasis on speed and accuracy.
• Cleans and maintains equipment, tools, fixtures, service area, and door area and menu folders in the outlet assigned.
• Maintain and update the outlet’s reservation book and guest history book.
• Assist the Manager in recording the daily sales, cover count report and total drinks sold from the outlet.
• Report any unusual incident, guest complains, lost and found, breakage and losses, equipment and fixture break down to the Manager.
• Attend pre-meal briefing and de-briefing daily and the F & B Staff Meeting monthly.
• Attend all meetings and training sessions organized by Resort Management for the staff.
• Responsible for cost saving on guest supplies, food supplies, electricity, water etc.
• Keep informed of all pertinent details concerning the Hotel, events in the city, activities and promotions in the outlets and in the Hotel.
• Maintain cleanliness in the door area, the reception stand, menu folders and any advertising collateral in the outlet.
• Prepare requisition for flowers and newspaper supplies ensuring availability if required by the outlet.
• Maintain the par stock of menu folders and advertising collateral in the outlet.
• Take note of anniversaries, birthdays and special dates for regular guests.
• Prepare requisition for amenities for guests celebrating a special occasion in the outlet and let the Manager to sign it.
• Prepare buffet place card, according to prescribed standard.
• Report to work in prescribed uniform and well-groomed.
• Report to the Manager at the start of shift to receive necessary instructions for the shift, side duties assigned, table reservation, menu changes, special menu, and availability of food and drinks and guest comments and complains.
• Checks the floor area and door area are clean.
• Checks all the menu folders are clean and distributed in the menu box.
• Check all advertising collateral are clean, accurate and properly set.
• Prepare and set up signage and directional for table reservation.
• Control the distribution of guests in the outlet, allowing the service attendants to clear and re-set tables.
• Capable of answering and providing accurate information to the gust concerning the restaurant, its products and services.
• Knowledgeable of all food and beverage items in the menu, special menu items or items on promotion, the ingredients, method of preparation, portion size and presentation.
• If necessary take food and beverage orders for the guest, re-confirms guest’s orders each time.
• Practice suggestive selling to boost outlet sales.
• Perform sequence of service in the outlet.
• Confirm satisfaction with the guest, and informs supervisor or manager immediately in case of guest complaints.
• Capable of operating all equipment in the outlet.
• Capable of handling guest complains professionally.
• Communicate with VIP guests, government officials and other important individuals in the performance of work and in promoting the outlet and Hotel.
• Establish and maintain good relations with employees within the department and between other departments.
• Provide assistance to colleagues within Food & Beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel

Reception & Desk Duties

• These preparations are to be completed at the start of each shift before we open:

Duties

• Check through the Guest Connect system for any information which may be required for the guest reservations for the evening. (Third party payments etc.) .                                     
• Waiter’s notes (for VIPs, Regulars or any Special Requests) have been done and organized into time order.
• Worldwide and personal business cards are arranged tidily and accessible to customers (never hand out personal business cards, these can only be given out by the relevant person).
• Cookbooks counted, on display and arranged neatly. (Reception Desk only)
• The Return Times Sheet is ready
• We have enough of the following: Pencils and sharpeners, Post-its, Cover up Tape and cello tape, Highlighters, Waiters Notes.
• The area surrounding the reception desk is clean and tidy (including the floor, walls and cloakroom).
• Photocopies of all relevant forms, which may be needed throughout the evening, are of a sufficient quantity.
• The phones and reception desk are wiped down and clean (you can use phone wipes provided  for the phone receivers)

Restocking the different sheets at Reception

• Check the stock in each envelope every day.
• If anything is running low, ask to make copies in the F&B office.
• You must ensure you have all of the following: -
• Waiters notes
• Stationary
• Menus
• Trays
• Codes for systems
• Pens

Cleaning

• Ensure that both desks are clean and set up for service.
• Ensure that the menu box and the glass doors have been cleaned and polished.

End of Service Duties

• When the door closes and the last reservation and walk in table is in, we start on our final duties.

Counting Up

• Fill in the diary and daily log.
• Fill out the sign-in sheet for the next day.

Completing the Diary

• List who worked on the door that evening, including M’D and hostess.
• How many guests were originally booked (on the blocking sheet)?
• How many guests we sat at the Sushi Bar?
• How many guests we sat in the restaurant?
• How many guests in the lounge?
• Walk in’s/ cancellations/ no shows
• List the names of the VIP’s and a brief description of who they are.
• List the names of the Regular guests.

Completing the Daily Log

• The daily log must be completed neatly and accurately using a black felt pen only.  The daily log will be faxed to Nobu; therefore the information must be legible.
• You must include all the information which you have written in the diary.
• Ensure you have checked for spelling and content with the M’D before beginning the daily log.

Filling in the Sign in Sheet for the following day

You will be required to complete the sign in sheet for the following day.  It is important that the sign in sheet is completed correctly to avoid staffing problems the next day.

• Take a blank sign in sheet from the blue folder at the M’D desk.  Check that is it up to date (check with a Captain or Manager if you are unsure).
• Date it for the following day.
• Complete the shifts using the roster in the blue folder. 
• Double check that you are writing in the correct day/date.
• If any names are missing or you are unsure as to an individuals’ rota please check with a Captain or Manager – do not leave it blank.
• Double check it before finishing.

Final Duties

• Deal with any lost property.
• Check that the business cards on display are arranged tidily.
• Tidy the stationary drawer.
• Restock the desk ready for the next shift.
• Tidy and clean the desk including wiping over the phone receivers.

Skills, Experience & Educational Requirements

• Ability to satisfactorily communicate in English with guests, co-workers and management to their understanding.
• At least vocational diploma in any discipline.
• Minimum of 1 year in hospitality business. Fresh graduate is welcome
• Knowledgeable in various kinds of food and beverage.
• Computer literate
• Pleasant personality with good communication and interpersonal skills

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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 outlet kitchen under his jurisdiction. He/she must maintain an adequate stock of food supply, inter department coordination and be involve in training. He/she carries the full responsibility of the operating equipment including its inventory levels. He/she will ensure of maintaining the outlet food cost at all times. He/she also must ensure and enforce the service standard by directing, supervising and motivating the staffs to perform 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 feedback then will ensure high levels of food and service quality and guest satisfactions are maintained at all times.

Key Duties and Responsibilities

• Ensure the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Ensure that all mise- en place is correctly prepared prior to commencing service.
• Demonstrate excellent product knowledge of all food and special functions held at the resort.
• Delegate responsibilities to staff and ensure tasks are completed on a timely manner.
• Maintain and create a working environment that reflects a sense of place.
• Organize and coordinate daily meals and special events within the colleague restaurant.
• Assist staff in generating work schedules for the colleague restaurant kitchen staff, according to forecasted demand requirements.
• Participate in the service of any special functions or events organized by the resort.
• Establish and maintain smooth work relationships in the kitchen.
• Perform any additional or special duties, as directed by a superior which includes to work overtime if it’s necessary
• Practice proper telephone etiquette with colleagues and resort’s guests.
• Remain current on all resort happenings, as well as daily events.
• Ensure all fixed assets are well maintained according to displayed schedules.
• Ensure all the equipment faults are reported to your superior.
• Demonstrate knowledge and interest in goals, and objectives of the One&Only brand.
• All HACCP responsibilities, requirement and standards are followed and met at all times.
• Ensure expiree dates are labeled on products that are required and FIFO been followed.
• Help the undertaking of physical asset inventories each month.
• Ensure a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.
• Ensure kitchen fridges and back areas are thoroughly clean at all times.
• Ensure equipment is cleaned, when necessary or according to their schedules.
• Attend all training carried out by the Training Department.
• Attend monthly communication meeting.
• Attend daily briefing prior to service.
• Continuously train and motivate subordinates to ensure resorts standards are maintained.
• Ensure channels of communication are respected and information is disseminated to the correct receivers.
• Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• Know and apply resort’s Policies & Procedures, including those for the emergency situations.
• When driving resort’s buggies, ensure that rules and regulations are followed at all times.
• Ensure all activities are carried out honestly, ethically and within the parameters of the South African Law.
• Complete and efficient setting up of the respective kitchen
• Must demonstrate excellent attendance and Punctuality
• Demonstrate knowledge and interest in goals and objectives of the One & Only brand.

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