Jobs Available at One&Only Resorts

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.

go to method of application »

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
• 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 F&B Manager take full responsibility on his/her behalf.

SKILLS, EDUCATION & REQUIREMENTS

• 2 Year Diploma in Hospitality
• 4/ 5 years’ experience in Hospitality F&B
• Computer Literate in Word, Excel, Outlook and Micros beneficial

go to method of application »

Key Duties and Responsibilities

• To lead by example when it comes to the duties and responsibilities of the Concierge Department.
• To assist in the investigation of guest complaints and queries.
• Reporting any improper behavior and lack of work performance to the Head Concierge
• Rooming of guests when necessary
• Taking responsibility for duties of the desk as well as your own.
• Assisting the Head Concierge with any difficulties they might encounter in performing their duties.
• Assisting the Head Concierge to ensure that Concierge performs up to standard and that delegated duties are timeously performed.
• Ensuring that the Concierge work area is always clean and tidy.
• Assist in ensuring that there are always the necessary brochures and maps available on the desk.
• Ensure that the Room Drop, Collections and Key register is completed correctly and always signed on collection.
• Check that all e-mails received are replied to within 12 Hours and filed correctly
• To be very meticulous in completing the daily check-list and check that it has been done during shift handover
• Taking ownership of the daily handover ensuring all items are followed up on a regular basis.
• Assist with the weekly newspaper order taking the weekly forecast into consideration
• Assist with the training and documenting of training within the department.
• Assist the Head Concierge with the updating of the departments SOP.
• Assist in the updating of training documents.
• Assist in the identification of any training needs within the department and communicate this to the Head Concierge.
• Signing in and out of the Porters, and to keep an eye on their daily operation and to report any irregular behavior.
• Ensure that all guest itinerary bookings are transferred on to the Concierge diary and profiled in Opera and emailed to appropriate departments.
• Assist with site inspections and show-rounds as required
• In the absence of the Front Office Manager and Head Concierge, to attend the Forecast and Rooms Division Meeting.

General and other duties

• The above Job Description identifies the key areas of responsibility of the position and is not an all-encompassing description of duties and tasks.  The Job Description may be subject to review from time to time.
• The employee will be required to perform similar such duties or tasks in any area of the hotel as may be designated by Management from time to time.
• The employee will be required to attend training courses as required and continually strive for the improvement of own knowledge and skills.
• The employee will be required to be familiar with the hotel policy on fire, hygiene, health, safety and emergency evacuation and that all staff in the department participates in fire and emergency drills.
• The employee will be required to adhere to and have a complete understanding of the employee handbook and adhere to the regulations contained within.
• The employee will be required, at all times, to maintain a high standard of personal appearance and hygiene and ensure that dress and attire meet with the hotel’s requirements and do not detract from the desired image of the hotel.
• The employee will, at all times, be required to render the highest level of courtesy and service to hotel guests even where such service may fail beyond the main duties or scope of this position.

Interpersonal Relationships

• Subordinates and other members of staff are dealt with in a polite and helpful manner at all times.
• Employee differences or disputes are settled quietly, away from other employees and guests.
• Essential information required by the organization is accurately communicated to the appropriate personnel and any differences of opinion with other members of staff are dealt with in a manner that maintains goodwill and respect and avoids offence and conflict.
• Management is kept informed in an appropriate level of detail about activities, progress and results and information and advice on matters within allocated area of responsibility is sought from supervisor when necessary.
• Instructions from management are treated constructively and acted upon.

Education or Certification

• Must be computer literate, knowledge of MS Office and Opera is essential.
• Must be able to work well under pressure and be able to multi-task.
• Must have experience as an Assistant Head Concierge in a five star environment for a minimum of 2 years.
• Broad knowledge of the surrounding area, restaurants, bars and places of interest is essential.
• Must have the ability to satisfactorily communicate in English with guests, co-workers and management to their understanding.
• European language skills will be advantageous
• Business or Management qualifications are desirable