Jobs at Sun International

Job Description

• The Financial Accountant: SIML will be responsible to prepare, process and deliver financial, transactional and accounting processes (budgets, forecasts), the reconciliation of expenses, and the reporting of financial accounts for SIML in line with Company standards, regulations and legislation, with specific regard to streamlining costs and improving financial operating standards.

 Behavioural

• Deep customer and market understanding
• Demonstrate end‑to‑end ownership for resolving 
• Responsive to Customer feedback
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

Technical

• Knowledge of statutory legal and tax requirements
• Strong technical knowledge including IFRS developments
• Strong knowledge of accounting systems
• Financial reporting
• Computer Proficiency in MS Office (Advanced Excel); Cognos or similar, IFS (advantage)
• Business acumen
• Numerical skills (calculations) 
• Full understanding of the budgeting and forecasting process
• Keep abreast of new developments in the financial and tax fields

Job Requirements

Qualifications

• Grade 12
• B. Com Honours (CTA) with Articles
• Registration as a Chartered Accountant (added advantage)

Experience 

• At least 5 years’ experience in a general financial accounting environment including min 2 years’ experience in project finance
• Experience in Cognos reporting tool and IFS ERP system
• Strong understanding of financial regulations and the legislative environment

Legislated Accreditation/ Registration

• SAICA registration

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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 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
• 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

• 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

Core behavioural competencies

• Decision-making – use of initiative
• Learning – training; coaching; staying abreast of industry developments
• Implementing and co-ordinating – organising people; non-people resources
• Numeracy and calculation skills
• Analysing and diagnosing – numerical information;trends in data
• Problem-solving
• Making fine judgements through the senses viz colour, taste, texture

Technical / proficiency competencies

• 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

• To provide exceptional, personalised luggage, transport, and guest services to guests on arrival and throughout their stay, ensuring a memorable and enjoyable hotel experience.

Key Performance Areas1. Prepared Work Environment

• Maintain a clean, safe, and professional work environment.
• Inspect vehicles and identify any maintenance or safety issues.
• Ensure vehicles, parking areas, and the porte cochere are clean and presentable.
• Check fuel levels and ensure vehicles are ready for guest transport.
• Review daily arrival and VIP lists and understand special guest requirements.
• Research and familiarize yourself with new or unfamiliar destinations.
• Coordinate vehicle maintenance when required.
• Assist with the preparation and distribution of welcome and VIP amenities.
• Maintain knowledge of hotel facilities, promotions, and activities.

Transport Services

• Coordinate parking and retrieval of guest and resident vehicles.
• Assist guests with loading and unloading luggage.
• Greet guests warmly and assist guests with disabilities when necessary.
• Transport guests safely in accordance with hotel policies and procedures.
• Plan routes effectively to destinations.
• Record external transport trips and complete required documentation.
• Raise applicable transport charges.
• Collect and deliver items as requested by management.
• Report accidents, injuries, unsafe conditions, and vehicle or property damage.

Luggage Services

• Collect guest luggage upon arrival and take it to the front desk.
• Tag luggage and provide identification slips to guests.
• Escort guests to their rooms and place luggage appropriately.
• Inspect guest rooms for cleanliness and adequate supplies.
• Explain room features and hotel amenities to guests.
• Deliver messages, packages, flowers, and other guest items.
• Collect, tag, and deliver group luggage.
• Manage long-term luggage storage and issue storage tickets.
• Maintain accurate luggage records and documentation.
• Assist departing guests by transporting luggage from rooms to the lobby and into vehicles after confirming ownership.

Customer Engagement

• Maintain a professional presence at the porte cochere at all times.
• Welcome guests warmly on arrival and departure.
• Provide professional assistance, information, and solutions to guest enquiries.
• Identify guest preferences and deliver personalised service.
• Resolve guest complaints, requests, and suggestions, escalating where necessary.
• Escort guests to their rooms and promote hotel facilities, products, loyalty programmes, and special offers.
• Assist with telephone duties at the concierge desk and porte cochere.

Job Requirements

Education

• Grade 12 (Matric)

Experience

• Experience in a customer service environment is advantageous.

Work Conditions and Special Requirements

• Ability to work shifts, including weekends, public holidays, and night shifts as required.
• Physically fit and able to stand for extended periods, drive vehicles, lift luggage, and perform duties requiring mobility.
• Flexible and willing to perform similar duties in other outlets or departments based on operational requirements.

Licences and Certifications

• Valid Public Driver’s Permit (PDP).
• Valid Code 10 Driver’s Licence with a clean driving record.

Skills and KnowledgeBehavioural Competencies

• Customer Service
• Problem Solving
• Attention to Detail
• Information Gathering
• Verbal Communication
• Professional and Friendly Presentation

Technical Competencies

• Knowledge of hotel facilities, products, and activities
• Knowledge of local areas and key landmarks
• Luggage handling procedures
• English verbal and written communication skills
• Basic computer literacy
• Basic Opera system knowledge
• Ability to read maps and directions
• Ability to use GPS devices
• Safe and effective driving skills

Equity

Preference will be given to suitably qualified candidates from designated groups in line with:

• The Employment Equity Act (No. 55 of 1998)
• SISA Internal Recruitment Policy
• Unit Employment Equity Plans.