Jobs at The Capital Hotels, Apartments & Resorts

Description:

• The Demi Chef is responsible for the preparation of food for guests under the supervision of the Section Chef de Partie.  The main component of the position is food production.

Minimum Requirements:

• Matric
• Culinary Arts Diploma or similar
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Think creatively
• Apply professional, product or technical expertise
   

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Description:

• The Waiter is responsible food and beverages in the Restaurant, Room Service and, if required, Function areas in a friendly, fast and efficient manner. The position is primarily concerned with two main functional activities: front of house and stock.

Minimum Requirements:

• Matric
• Previous Restaurant experience essential
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Ability to work shifts
   

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Description:

• The Commis Chef is responsible for assisting in the preparation and service of food for guests under the supervision of all Senior Chefs. The main component of the position is food production.

Minimum Requirements:

• Matric
• Culinary Arts Qualification
• At least 1 Year practical kitchen experience
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Think creatively
• Apply professional, product or technical expertise
   

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Description:

• The Facilities Manager is responsible for ensuring that all maintenance, security, pool and grounds issues are dealt with as well as managing a maintenance team.

Minimum Requirements:

• Matric
• 2 – 3 Years Previous Facilities Management experience
• Strong all-round Facilities experience (Electrical, Pluming, Carpentry, Generator, Electrical & Water Meters etc.)
• Previous Body Corporate Facilities Management experience advantageous
• Knowledge on Health and Safety Management
• Hands-on Problem-Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills
• Ability to run with multiple tasks/jobs at once
   

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Description:

• The Handyman ensures a smooth and consistent resolution to maintenance issues logged during a shift and via verbal instructions. Areas of responsibility include: Security, Pools, Grounds, Hotel Rooms and any other area of the Hotel. The role will include general DIY and maintenance including basic carpentry, plumbing, painting and decorating.

Minimum Requirements:

• Matric
• 1 – 2 Year previous Handyman/Maintenance experience
• Additional qualifications within the field advantageous (Salary Dependent)
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Ability to run with multiple tasks/jobs at once
   

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Description

• The duty manager reports into the relevant department heads on any particular shift. He or she is the liaison between all departments, namely: Food and Beverage, Accommodation, and Front of House. The duty manager needs to have an overall understanding of all of the above in order to be able to fill in as required for any staff member who is not available for duty.

Minimum Requirements:

• Matric
• Hotel Management Qualification or Similar
• 1 – 2 Years Supervisory or Managerial experience advantageous.
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Ability to delegate effectively
• Second-in-Charge to the Front Office Manager
• Meticulous with paperwork and admin
   

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Description:

• The Assistant Facilities Manager supervises and coordinates all day-to-day maintenance/facilities operations (including security, pool and grounds issues). The Assistant Facilities Manage assumes a position of Second in Charge when the Facilities Manager is present and takes charge of the Maintenance team and its operation in the absence of the Facilities Manager.

Minimum Requirements:

• Matric
• 3 to 5 years’ Previous Assistant Facilities Management experience
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills
• Ability to run with multiple tasks/jobs at once
   

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Description:

• The Waiter is responsible food and beverages in the Restaurant, Room Service and, if required, Function areas in a friendly, fast and efficient manner. The position is primarily concerned with two main functional activities: front of house and stock.

Minimum Requirements:

• Matric
• Previous Restaurant experience essential
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Ability to work shifts

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• We are looking for an exceptional Hotel General Manager to become part of our fast growing hospitality group with strong ownership support, an ambitious growth vision and a culture that values leadership over hierarchy.
• This is not a “maintenance mode” role.
• It’s for a commercially and entrepreneural minded leader who understands luxury hospitality, team culture, operational excellence and guest experience at the highest level.

What You’ll Lead

• Full hotel operations
• Revenue growth and profitability
• Guest experience and service standards
• Department leadership and team development
• Strategic planning and operational execution
• Brand reputation and market positioning

What We’re Looking For
You may already be a:

• General Manager
• Deputy General Manager
• Operations Manager 
• Hotel Manager ready for the next step
• Multi-property hospitality leader

Most importantly you are someone who:

• Leads from the front
• Builds strong teams people want to stay in
• Understands both people and numbers
• Has a passion for exceptional hospitality
• Wants to leave a legacy, not just fill a role

Why This Opportunity Stands Out

• Competitive salary 
• Performance incentives
• Strong leadership autonomy
• Supportive ownership structure
• Opportunity to shape the future of the property
• Confidential conversations welcomed
   

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Role Purpose:

• To design, implement and continuously improve structured restaurant training programmes that drive exceptional guest experiences, operational efficiency and revenue performance across all food and beverage outlets.

Key Responsibilities:

• Design, deliver and evaluate structured restaurant service training programmes
• Standardise and embed service excellence across all properties
• Train and coach teams on service standards across fine dining and casual dining environments
• Develop guest engagement techniques and service psychology skills
• Train teams on upselling and revenue enhancement techniques
• Ensure strong menu knowledge and product presentation standards
• Coach teams on complaint management and service recovery
• Ensure full alignment with company standard operating procedures and compliance requirements
• Conduct service audits and performance assessments
• Support new restaurant openings and service relaunches
• Work closely with operational leadership to identify training needs and performance gaps

Minimum Requirements:

• Qualified waiter with formal restaurant service training
• Proven restaurant operations experience of at least three to five years in a supervisory or management role
• Demonstrated training experience in hospitality with a clear track record of developing and mentoring staff
• Strong understanding of front of house and back of house operations
• Experience in designing, delivering and evaluating structured training programmes
• Solid knowledge of service standards, standard operating procedures and compliance requirements
• Excellent communication, facilitation and coaching skills

Competencies and Attributes

• Strong attention to detail and professional presentation
• Confident leadership presence and credibility
• Commercial awareness with understanding of restaurant financial drivers
• Ability to influence, motivate and develop teams
• Genuine passion for service excellence
• Focused on measurable improvements in guest satisfaction and operational performance