Latest Jobs at Sun International

Job Purpose

• The Night Manager is accountable for relieving the dayshift hotel management and supervising all operational activities across the hotel through the night (including front office reception; guest relations duties) as well as the auditing, posting and balancing of daily financial transactions related to customer accounts, ensuring that internal (SOP’s) and external (tourism grading) standards and procedures are continuously achieved, client disputes / queries are resolved and that the customer experience provided by the hotel is professionally executed in line with Sun International standards and legislative requirements. 

Key Performance Areas

Night Duty Management

• Manage and monitor hotel activities on the nightshift, to ensure the smooth running of the hotel and consistent standards of excellence and safety.
• Conduct briefing for all staff during Night Shift.
• Inform all Overnight staff of nightly activities, group and VIP arrivals as well as special requests and repeat guests.
• Check accommodations, making sure any special requests are carried out accordingly, greet guests upon arrival and ensure escort to accommodations if appropriate.
• Act as manager on duty for the hotel in the absence of the hotel management, dealing with complaints, problem solving, disturbances, special requests and any other issues that may arise.
• Facilitate and be available to ensure the overall smooth running of hotel, promotions, etc. including transport, promotion set-ups, troubleshooting in various areas.
• Be available on the floor and interact with customers to build relationships, understand expectations and provide a hospitable experience for customers
• Oversees staff appearance and front of house appearance/ functioning of equipment and systems
• Maintain operational standards across the property (e.g. housekeeping, ma, etc)
• Ensure the collateral in public areas is professionally presented
• Complete shift reports

Night Audit

• Reconcile revenue against applicable segment rate.
• Reconcile cash against revenue generated (per shift).
• Audit, post and balance daily cashiers' work for outlets including, but not limited to, outlets in Rooms and Food and Beverage
• Monitor customer accounts, ensuring all supporting documentation is attached and reconciled, in line with SOP.
• Reconcile credit card system to daily transaction lists
• Generate activity reports for the day, highlighting any areas of concern

Front Office Operations

• Monitor and verify room status information, ensuring this is accurate and communicated to relevant stakeholders
• Review arrival list for all arrivals and VIPs to check room allocations, amenities and special requests.
• Oversee and supervise guest arrivals and departures with the front office team
• Participate in checking-in and checking out guests as required and review the rooms system to ensure data hygiene and complete customer information
• Maintain master key control for the shift
• Supervises the management of debtors, group and individual guest invoicing and cash operations.
• Conduct cash-up procedures, verifying all bank deposits at the end of the shift
• Develop and update a comprehensive filing system with back-up documentation of, vouchering, schedules, forecasts, reports and tracking logs
• Co-ordinate internal audit procedures, ensuring that procedures (including the pricing policy) are duly applied.

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
• Supervise employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Assist in providing resources and removing obstacles  to performance
• On boarding of new staff members

Financial Control

• Authorise spend in line with budget
• Report on any variances for the department

Delivered Customer Experience

• 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 hotel / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, opening times of restaurants; activities;
• Compile plans and flag VIP guests to ensure their experience during their stay is exceptional; including the smooth movement of VIP’s to and from activities or restaurants; providing different options and activities, including external offerings, personalising their experience
• 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
• Follow up on Customer feedback whilst the customer is still on site to ensure that any negative customer experiences are turned around to a positive experience 

Requirements

Education

• Grade 12
• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level

Experience

• Minimum of 3 years’ experience as an receptionist in a front office environment 
• Previous experience in a supervisory or duty management role in a similarly graded star hotel is an advantage 

Skills and Knowledge

• Ability to work shifts that meet operational requirements (including public holidays, night work and weekends) 
• Physically able to stand for extended periods of time 
• Corporate & industry knowledge 
• Product knowledge & standards – rooms, facilities, promotions, etc. 
• Proficient English written and verbal communication skills 
• Accommodation pricing structures 
• Proficiency in MS Office Suite, Opera  
• Business Acumen 
• Basic Financial Acumen 
• Night audit procedures 

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Job Purpose

• The Spa Team Leader is responsible for supporting the day-to-day operations of the spa and leading the spa team to deliver exceptional service and treatments. This role acts as a bridge between therapists and spa management, ensuring treatment quality, team efficiency, guest satisfaction, and adherence to health, safety, and service standards.

Key Performance Areas

• Ensure effective daily coordination of spa staff, including therapist schedules, shift coverage, room readiness, treatment flow, appointment management and task delegation
• Monitor treatment quality and guest feedback to ensure consistent standards of service
• Ensure all treatment rooms and public areas are clean, well-stocked, and maintained according to hygiene protocols
• Provide day-to-day guidance, support, and motivation to the therapist team
• Assist with onboarding of new team members, ongoing training, and upskilling
• Conduct regular check-ins with therapists, support performance management processes, and foster a culture of accountability and continuous improvement
• Address minor team issues or concerns and escalate more complex matters to the Spa Manager
• Act as a visible and approachable point of contact for guests during their visit
• Handle guest complaints, special requests, and VIP needs with professionalism
• Promote a calm, relaxing, and welcoming spa atmosphere
• Support upselling of retail products and spa packages in collaboration with the front desk team
• Assist with treatment scheduling, daily task checklists, therapist productivity reports, and stock tracking
• Conduct room and treatment quality audits and report on service consistency
• Ensure proper usage and maintenance of spa equipment and supplies
• Ensure adherence to health, safety, and sanitation regulations across the spa
• Conduct regular checks on therapist grooming, hygiene, and service readiness
• Participate in team briefings, audits, and quality assurance reviews
• Deliver spa treatments to guests when required to support operational coverage, maintain service continuity, or respond to high demand

Requirements

Education

• Matric /Grade 12 
• Recognised spa or beauty therapy qualification -SAASHP, CIDESCO, ITEC preferable

Experience

• 6’ years of hands-on experience as a Spa Therapist, inclusive of 2 years at a team lead/supervisor level

Work conditions and special requirements

Ability to work shifts that meet operational requirements

Skills and Knowledge

• Proficiency in a variety of treatments including massage therapy and skincare
• Knowledge of holistic and wellness treatments
• Knowledge of skin care product lines
• Sanitation protocols for tools, linen and workspaces
• Proficiency is spa management systems
• Sales & Upselling Techniques
• Communication Skills
• Staff Scheduling & Resource Planning
• Inventory & Stock Control
• Operational Monitoring

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Job Purpose

• The Finance Administration Clerk will be responsible to provide financial administrative support to the department and to ensure the seamless implementation and consistent delivery of transactional services provided by the department to its stakeholders including the compiling, capturing, auditing and reconciling of hospitality data in food and beverage and hotel room operations with the Micros and Opera system on a daily basis for reporting and verification purposes, in line with policies and procedures and service level agreements 

Key Performance Areas

Finance Administration 

• Monitor workflow from the Kofax Total Agility(“KTA”) and deal with all queries raised via KTA – covering all areas of finance including accounts payable, accounts receivable, cash books, fixed assets, intercompany. 
• Liaise with relevant departments to resolve queries within SLA, ensuring all tasks are being addressed. 
• Collate and check concessionaire PLD dockets/House account Vouchers with service level agreement and send to SSC for processing 
• Collate and check CAF forms to third party hotel billings and send to SSC for processing 
• Collate supplier invoices and send to SSC 
• Check TA invoices and send to SSC for processing. 
• Complete Purchase Requisitions /Purchase Orders /Receipting for departments that require support, including service contracts 
• Capture purchase requisitions for all departments and ensure that the charging splits to the units are allocated and captured accurately and correctly. 
• Capture expense claims for the unit, including attaching all slips 
• Check suppliers aged analysis monthly 
• Assist the Accountant with monthly accruals 
• Review “received not yet paid” report monthly and follow-up long outstanding items. 
• Revenue Administration 
• Receive and Follow-up revenue declarations from Concessionaires in line with the Group Retail policy monthly 
• Receive and follow up annual turnover declarations from concessionaires, reconcile annual calculations and send to SSC any top-up billings required as per Group Retail  Policy 
• Prepare calculations in respect of rental charges to align to Tenant contracts and send to SSC 
• Receive invoices from suppliers related to concessionaires, service providers, venue rentals, and banqueting service providers that as per contract needs to be “billed back” to clients. 
• Opera Entertainment billing is received from Entertainment co-ordinator, obtain all back-up required from AP in respect of “Bill Backs”,  create a final all-inclusive manual Pro- Forma Invoice this will be sent to SSC to finalise the billing on IFS. 
• Receive and follow up on utility and maintenance costs to be billed to tenants and send to SSC 
• Prepare monthly and quarterly turnover and rental reports for concessionaires and send to Operations manager. 
• Prepare calculations and post payment proposals as per contractual agreement in IFS 
• Review and reconcile any deposit refund request from Banqueting/Eventing advance deposits after billing has been finalised and send to SSC to process on IFS 

Requirements

Education

• Grade 12
• Diploma in Finance
• A minimum of 2 years finance experience 

Skills and Knowledge

• Operational Product knowledge (F&B, Housekeeping, Operating supplies & equipment) 
• Cost control processes 
• English Written and verbal communication skills 
• Numerical skills 
• Vendor Relationships 
• Proficient computer skills (MS Office; Opera, Micros, IFS) 

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Job Purpose

• The Spa Therapist is responsible for delivering a wide range of professional spa treatments and wellness therapies to clients in a safe, courteous, and professional manner.
• The role focuses on enhancing guest wellbeing and satisfaction by ensuring a consistently high standard of service, personalisation, and hygiene, while promoting spa services and contributing to overall spa revenue.

Key Performance Areas

• Perform a range of treatments including (but not limited to) massages, facials, body wraps/scrubs, manicures, pedicures, and holistic therapies in accordance with spa protocols and brand standards
• Evaluate guest requirements and preferences to deliver appropriate treatments that align with service standards and enhance overall satisfaction
• Provide product recommendations and aftercare advice based on treatment outcomes and client needs
• Maintain guest comfort, privacy, and safety throughout the spa experience
• Prepare and maintain treatment rooms, ensuring cleanliness, sanitisation, and readiness before and after each guest
• Follow all health, safety, and hygiene protocols, including the correct handling and storage of products and equipment
• Uphold high standards of personal grooming and presentation in line with spa guidelines
• Greet and consult with clients in a warm, professional manner to ensure a relaxing and positive experience
• Respond to client questions, concerns, or feedback with professionalism and care
• Maintain a calm and welcoming atmosphere, creating a sense of trust and wellbeing
• Participate in team meetings, product and service training, and performance reviews
• Assist with spa reception duties when required, including booking appointments and handling guest queries
• Support spa promotions and upselling of treatments and retail products to meet sales targets
• Report any equipment issues or stock shortages to management promptly

Requirements

Education

• Grade 12 
• Recognised spa or beauty therapy qualification (Certificate) 

Experience

• 2-3 years’ experience as a Spa or Beauty Therapist in a 5star environment/cruise ships

Work conditions and special requirements

• Ability to work shifts that meet operational requirements 

Skills and Knowledge

• Proficiency in a variety of treatments including massage therapy and skincare
• Knowledge of holistic and wellness treatments
• Knowledge of skin care product lines
• Sanitation protocols for tools, linen and workspaces
• Proficiency is spa management systems
• Sales & Upselling Techniques
• Communication Skills 

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Job Purpose

• Responsible for the effective day-to-day management of the restaurant outlet (including food and beverage service) and the management of the team with specific regard to achieving profitability, maximising operational efficiencies and productivities; maintaining the restaurant product and standards of operation; maximising customer satisfaction; controlling operating equipment and stock, and developing a competent team.

Key Performance Areas

Business Plan Implementation          

• Develop outlet objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of F&B deliverables for the outlet
• Conduct risk analyses i.t.o impact on short term profit margins
• 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 maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
• Provides feedback and reports back to management on the performance and challenges within the restaurant
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift
• Completes shift reports

Restaurant Product Enhancement

• Monitor service offering / products and pricing within restaurants
• Make recommendations of improvements to the product and service offering
• Compile and co-ordinate the food and beverage promotional calendar for the outlet
• Monitor customer service standards in the outlet and identify any areas of concern
• Conduct maintenance walkabouts for front of house and back of house areas
• Monitor health, safety, hygiene and environmental elements in the outlet
• Monitor the use and storage of OE
• Monitor stock control and OE control processes
• Investigate variances / discrepancies and take necessary action to correct

F&B Standards & Governance

• Monitor F&B standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
• Encourage a waste management culture and ensure all staff are trained.
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

People Management 

• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Manage productivities and payroll costs for the outlet
• 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

Budget management 

• Participate in the preparation of budget forecasts & controls for the outlet
• Consolidate Capex requirements for specific outlets
• Guide and consolidate the completion of Cost of Sales reports including:
• Theoretical COS per outlet for food & beverage respectively.
• Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
• Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
• 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.
• Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS
• Contribute to month-end financial commentary for the outlet

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

Requirements

Education

• Grade 12
• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level

Experience

• 5-6 years in the food and beverage industry of which at least 2 years’ experience in a supervisory role within the food and beverage environment 

Work conditions and special requirements

• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Skills and Knowledge

• Planning
• Motivating others / gaining co-operation
• Decision-making
• Training; coaching; keeping abreast of new developments in field 
• Analysing / Diagnosing performance of the outlet / product performance
• Reviewing - Assessing feasibility; assessing compliance; efficiencies
• Problem-Solving

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Job Purpose

• Responsible for the effective day-to-day shift management of Food & Beverage operations (including restaurants, mini-bars, beverage operations), with specific regard to achieving profitability across F&B outlets; maintaining products and standards of operation; maximising customer satisfaction; delivery of the F&B business objectives, and developing a cross-functional talent pipeline within food & beverage.

Key Performance Areas

Delivered F&B Plan Implementation                

• Develop outlet objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of F&B deliverables for the outlet
• Conduct risk analyses i.t.o impact on short term profit margins
• 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 maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the various outlets
• Provides feedback and reports back to management on the performance and challenges within the F&B outlets
• Manage the control of stock and operating equipment as per SOP
• Cash-ups at the end of the shift
• Completes shift reports

Product Enhancement

• Collaborate with the F&B Manager to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisons
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Provide product rationalisation on a regular basis or as required
• Motivate new product enhancements
• Compile action plans for  the implementation of approved projects
• Measure ROI and performance on a regular basis

F&B Standards & Governance

• Monitor F&B standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
• Encourage a waste management culture and ensure all staff are trained
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these 

People Management 

• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Manage productivities and payroll costs for the outlet
• 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

F&B Cost Controls

• Participate in the preparation of budget forecasts & controls for the outlet
• Consolidate Capex requirements for specific outlets

Guide and consolidate the completion of Cost of Sales reports including:

• Theoretical COS per outlet for food & beverage respectively.
• Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
• Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
• 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.
• Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS

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

Requirements

Education

• Grade 12
• 3 year Hotel School Diploma or equivalent National Qualification at a Diploma level 

Experience

• 5-6 years in the Food and Beverage industry of which at least 2 years experience in a Supervisory role within the Food and Beverage environment 
• Food and Beverage experience in a hotel environment would be an advantage 

Work conditions and special requirements

• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Skills and Knowledge

• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Speciality beverage knowledge – wine, barrister
• Team Planning
• Operational Management
• Product Development
• Stock control
• Intermediate Computer Skills
• Micros / Opera is preferred