Jobs at Sun International

Description

Job Purpose

• The Operations Controller is responsible to audit the inventory and stock control processes, report on cost control analyses, highlight and manage areas of concern and make recommendations to improve operational stock and cost efficiencies with the ultimate objective of maximising revenues in line with Company policies and procedures and legislative requirements.

Key Performance Areas

Stock Audits

• Audit stock and inventory control in all revenue centers with emphasis on stock shortages; the accuracy of handover stock takes between shifts and adherence to stock rotation principles (such as FIFO)
• Monitor stock movements and create a system’s audit trail and accumulation of data for the production of daily reports and audit requisitions
• Audit accurate recording of current stock levels, IFS vs physical stock on hand
• Establish count and verification/audit teams (from finance) for every stock take making sure that all the inventory sites are counted at the set times
• Maintain schedules, and co-ordinate and keep records of all stock-takes
• Compute cost reports in the system and review results (with emphasis on completeness, accuracy, validity and cut off) for all revenue centers
• Evaluate the count results in conjunction with the verification checklists
• Investigate deviations or cost inefficiencies by working with the managers to understand reasons for variations
• Identify and escalate any non-adherence to internal controls or stock deviations, identifying possible reasons when results differ from anticipated results
• Make recommendation to management on potential solutions and enforce the implementation of those solutions
• Compile the operations controller’s report detailing the inventory environment before, during and after the all stock takes; as well as audit results and recommendations
• Develop inventory control models that promote lower cost of sales, shorter lead times and reduced stock losses
• Sign off all inventory write offs on complex by testing the reasonableness and accuracy of the proposed write-off

Stock Control Procedures & Governance

• Develop, update and communicate on stock control procedures and processes to be followed by all operational departments; including the safeguarding of stock against damage and loss
• Monitor stock control standards, systems and processes and align practices with new legislative and company requirements
• Develop templates, checklists and tools in line with operational requirements
• Implement sufficient control measures & checks to mitigate any risk to the business and ensure data hygiene
• Review and report on access controls for stock on complex as per SOP, checking the key registers making sure there are no unauthorized persons accessing the keys where they are not authorized entry
• Audit operating functions against operational control procedures on inventory and stock control, (OE, OS, Food & Beverage, housekeeping, etc.) & other operational regulations
• Conduct walkabouts and monitor hygiene audits in back of house operational areas to check for a complete adherence to FCS standards. Gather evidence and report to the relevant functional manager of any non-conformance

Cost Management

• Generate operational and inventory cost reports and revenue reports daily
• Check overhead costs (OE, OS ) and ensure that all departments are aware of deviations from standards and that any deviations are addressed with the functional managers
• Discuss and consult on remedial action with the Functional managers to ensure budgets and targets are achieved
• Capture all new menu recipes and costing and updating old costing in IFS and liaise with the F&B Managers on the cost of the menus as per SOP
• Liaise with F&B on the review of menus’ costs in comparison with the selling prices as per menu engineering in order to maintain the standard/budgeted cost of sales %age
• Report daily on the balancing of the menu engineering sales mix (IFS sales figures balanced with My Micros) maintaining one on one links of PLU and the inventory parts or manufacturing structures, as well as any interface errors.
• Analyse cost and revenue per item to ensure non-profitable items are identified
• Execute buffet costing for all buffet restaurants at least three times a week
• Advise on abnormal trends in consumption
• Create and continuously review assortments for every department according to their menu ingredients (component parts) and check that there is no deviation from the assortment so that there is a correct inventory parts used in each recipe in theory (IFS) and physically
• Report on price changes or deviations during the receiving of goods and capturing invoice

Stock Record Management

• Act as the custodian of all inventory accounting records making sure that all source documents of inventory transactions are complete, guarded safely and can be retrieved with ease
• Accurately update stock records in the system and allocate costs to specific kitchens and outlets
• Maintain integrity of inventory and stock data in the Micros Symphony database in liaison with Head Office Hospitality Support IT
• Manual books must be registered and audited every day to make sure that all manual transactions are updated on IFS
• Manage business continuity plans when IFS and Symphony systems are offline making sure that the internal and external guests do not feel the impact. Implementing the relevant SOPs at the instant to make sure that the company does not lose revenue
• Be the custodian of IFS supply chain systems and processes in the business unit, managing user rights and access controls, mapping of inventory parts to relevant sites
• Report any technical system problems
• Test the integrity of the system for completeness of all transactions (purchases, issues in/out) on complex with emphasis on cut off, accurate costs apportionment
• Train and coach new users of IFS and to ensure the effective implementation of the system
• Monitor average price movements and investigate part history and report on any abnormal fluctuations
• Extract daily issues to revenue on F&B, OE and OS per outlet and populate the revenue reports daily

People Supervision

• Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Performance contracting, reviews and development
• Assist in providing resources and removing obstacles to performance
• Onboarding of new staff members

Client Engagement

• Maintain a good working relationship with all operational departments
• Liaise with Chefs, Floor and Outlet Managers with regards their requirements as well as new products, discontinued products, and any other relevant info with regards stock

Requirements

Education

• 2-Year Diploma in cost management, stock control and / or procurement

Experience

• 3-5 years’ experience in a similar position in cost control or operations control
• Experience / exposure to the hospitality industry would be an advantage

Skills and Knowledge

• May be required to work nightshifts and weekends in line with operational requirements

Skills and Knowledge

• Analytical skills 
• Problem-solving 
• Decision-making skills 
• Controlling people and non-people resources 
• Planning 
• Developing relationships 
• Checking skills / Attention to detail 
• Working with information (agreements, laws, regulations, statistics) 
• Reviewing / evaluating information and data 
• Clerical Administration skills 
• Client service orientation 
• Operational Product knowledge (F&B, Housekeeping, Operating supplies & equipment) 
• Cost control 
• Stock control procedures 
• SHE legislative requirements 
• English Written and verbal communication skills
• Numerical skills 
• Pricing, product analysis 
• Vendor Relationships 
• Proficient computer skills (MS Office; Micros, IFS) 

go to method of application »

Description

Job purpose

• Responsible to perform and supervise (when necessary) daily Electrical repairs, installations and troubleshooting of Electrical equipment and systems across the business unit according to legislation and standards; including the installation and maintenance of wiring, lighting systems and Electrical components, such as transformers and circuit breakers.

Key Performance Areas

Maintained Electrical Systems & Equipment

• Check in with the services office for scheduled jobs after the completion of each job and at the end of each work day.
• Responsible for time management of jobs scheduled each day.
• Prepare necessary tools and PPE for the day ahead.
• Respond to requests relating to electrical equipment and systems installations, repairs and upgrades in line with scheduled repairs and preventative maintenance plans.
• Conduct investigations and diagnose system or equipment faults.
• Troubleshoot and complete repairs in line with identified faults.
• Set up wiring and electrical systems to specification and standard
• Install and maintain wiring, control, and lighting systems.
• Test the installation of a new electrical systems, to ensure its proper performance, and locate shorts and system breaks.
• Locate the source of the problem, and repair or replace the wiring and conduits as needed.
• Inspect and audit electrical supplies, machinery and systems and address any risk areas and check compatibility and safety of the components
• Install conduits and run electrical wiring to feed switches, circuit breaker panels and relays
• Keep management up to date and feedback on status and challenges with regards repairs and installations.
• Store and secure parts and tools needed in line with regulations and SOPs

Electrical Compliance

• Inspect and test different electrical systems to ensure compliance with safety regulations
• Store electrical assets; technical stock and parts in line with regulations
• Maintain Personal Protective Equipment in line with specifications and regulations
• Keep up to date with latest trade knowledge and skills in line with updated equipment and systems; as well as regulations around electrical requirements
• Keep up to date with policies and procedures for installing, maintaining and repairing electrical equipment or machinery; as well as revised testing or installation procedures, and align practices.
• Keep up to date with the handling of various tools including saws, screwdrivers, pliers and knives, as well as the use of power tools, test meters, pipe threaders and conduit benders

Shift Supervision

• Completes and signs off on inspections registers for electrical equipment, systems, etc.
• Interact and be available to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Supervise contractors / junior staff appearance and handling of equipment
• Report and resolve any issues experienced
• Supervise the control of stock and operating equipment as per SOP
• Completes supporting job / work card admin / paperwork
• Provides support to contractors or staff on escalated technical electrical queries
• Follows up on fault logging until resolution
• All SOP’s and SLA’s managed and adhered to
• Electrical Jobs are resolved in line with SLA/ SOP
• Availability to guests as per guest needs
• Stock level availability meets business requirements
• Response times to floor incidents and events are adhered to as per SOP and SLA Job

Requirements

Education

• Grade 12
• 2-Year Diploma / Trade Test as an Electrician.

Experience

• Minimum of 2 years’ experience performing Electrical repairs.
• Supervisory experience is an advantage
• Certifications/Accreditation/Registration/Licenses
• Preferably registered with the SAFMA / other accredited facilities / engineering bodies

Work Conditions and Special Requirements

• Ability to work shifts that meet operational requirements
• Physical ability to lift and control relevant machinery, and equipment and mobility to move around as per job requirements
• Manual dexterity

Skills and Knowledge

• Wireman’s licence
• Working experience of SHE legislation and standards
• Proficiency in MS Office, IFS & Pragma
• Be able to install, repair, adjust, maintain and troubleshoot electrical equipment and its components
• Read blueprints or technical diagrams.
• Electronic Testing Design
• Electronic Production Technologies
• Electronic Systems and electronics
• Electrical engineering high and medium voltage distribution systems

go to method of application »

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