Jobs at The Capital Hotels, Apartments & Resorts

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

• To take full and sole responsibility for the profitable operation of the property, including the employees, and effective and efficient services to all guests by overseeing all aspects of the Management of the Property in accordance with the SOP’s, including maximization of financial performance, guest satisfaction and staff development.

Minimum Requirements:

• Matric
• Hotel Management Diploma or equivalent essential
• Qualification in Business, Finance, Management or Economics beneficial
• Hands on Problem Solving approach and the ability to remain calm under pressure
• 2 - 3 Years previous Head of Department experience of 4* or 5* Property
• Previous Rooms Division Management experience or Deputy General Manager required
• Good understanding of Full Hotel operation including Revenue Management
• Experience in Hotel management software and Point of sale software
• 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

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Description:

• The Barman is responsible for accurately mixing and serving alcoholic, non-alcoholic and coffee products to guests and service staff 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
• 1 – 2 Year Barman experience
• Good all round bar skills including being able to make cocktails and specialised drinks
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Well versed in an HMS system (Protel advantageous)
• 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

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Description:

• The F&B Supervisor is responsible for supervising and coordinating the daily activities for the Restaurant, Bar/s, Room Service, Conferencing and Functions at the Hotel. The position is primarily concerned with two main functional activities:  supervision and front of house. The F&B Supervisor is second-in-charge to the F&B Manager and takes charge and runs the F&B operations in the absence of the F&B Manager.

Minimum Requirements:

• Matric
• Hospitality Qualification or Similar
• 1 – 2 Years proven Food and Beverage Supervisory experience
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Friendly, courteous and service-orientated
• 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/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills

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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 purpose of the position is to respond to communications from guests, travel agents, and referral networks concerning reservations arriving by mail, telephone, fax, or through a central reservation system. The Reservationist will create and maintain reservation records - usually by date of arrival and alphabetical listing, preparing and sending letters of confirmation and promptly processing any cancellations and modifications.

Minimum Requirements:

• Matric
• Hospitality Diploma or equivalent
• Previous reservationist experience, of at least 2 to 3 years’ experience
• Knowledge and experience using an HMS system (Protel advantageous)
• Hands-on Problem-Solving approach and the ability to remain calm under pressure and take control of incidents and investigations
• Written and verbal communication skills
• 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 remain highly confidential and be able to treat sensitive information with the highest level of diplomacy

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Description:

• The F&B Supervisor is responsible for supervising and coordinating the daily activities for the Restaurant, Bar/s, Room Service, Conferencing and Functions at the Hotel. The position is primarily concerned with two main functional activities:  supervision and front of house. The F&B Supervisor is second-in-charge to the F&B Manager and takes charge and runs the F&B operations in the absence of the F&B Manager.

Minimum Requirements:

• Matric
• Hospitality Qualification or Similar
• 1 – 2 Years proven Food and Beverage Supervisory experience
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Friendly, courteous and service-orientated
• 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/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills

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Description:

• The Chef De Partie is responsible for the efficient running of certain sections in the kitchen.  This includes food production, presentation and orders while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with two main functional activities: supervision and food production.

Minimum Requirements:

• Matric
• Culinary Arts Diploma or equivalent
• 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 Executive Chef is responsible for all food production in the restaurant, conferences and banqueting, room service and any other food outlets.  This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards.  The position is primarily concerned with three main functional activities:  supervision, food production and administration. The Executive Chef will manage a team beneath him/her.

Minimum Requirements:

• Matric 
• Professional Qualification in Culinary Arts
• 3 – 5 Years previous Executive Chef experience in a 4/5 Start environment
• Able to create and cost menus as well as recipes
• 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
• Effective communication with members of staff as well as Guests of the Hotel
• 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
• Leadership skills and ability to delegate effectively
• Think creatively

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Description:

• The Chef De Partie is responsible for the efficient running of certain sections in the kitchen.  This includes food production, presentation and orders while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with two main functional activities: supervision and food production.

Minimum Requirements:

• Matric
• Culinary Arts Diploma or equivalent
• 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

go to method of application »

Description:

• The F&B Supervisor is responsible for supervising and coordinating the daily activities for the Restaurant, Bar/s, Room Service, Conferencing and Functions at the Hotel. The position is primarily concerned with two main functional activities:  supervision and front of house. The F&B Supervisor is second-in-charge to the F&B Manager and takes charge and runs the F&B operations in the absence of the F&B Manager.

Minimum Requirements:

• Matric
• Hospitality Qualification or Similar
• 1 – 2 Years proven Food and Beverage Supervisory experience
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Friendly, courteous and service-orientated
• 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/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills