Latest Jobs at The Capital Hotels, Apartments & Resorts

About the role

• The Head of Creditors oversees the effective management of the business's creditor function, ensuring supplier accounts, payments, reconciliations and related financial information are accurate, complete and managed on time. You will make sure suppliers are paid accurately and within agreed terms, maintain strong supplier relationships, support effective cash flow management and prevent supplier accounts being placed on hold, while providing accurate and timely creditor information for financial reporting, cash flow forecasting and informed decision-making. You will report to the Finance Executive.

What you'll do:

• Make sure supplier accounts are accurately reconciled and paid on time by reviewing the team's reconciliations and completing supplier reconciliations yourself where required, so payment discrepancies are minimised and major suppliers never place the business on hold
• Maintain effective supplier relationships and resolve reconciliation issues promptly, engaging with suppliers as required so outstanding queries never disrupt business operations
• Ensure supplier invoices and expenses are processed accurately and on time, reviewing invoice capturing and capturing monthly expenses when required
• Maintain accurate payment schedules and the accounts payable age analysis, so information is always available for cash flow forecasting, with regular checks and monthly notes to the business
• Run effective supplier account administration and compliance: create new supplier accounts, confirm supplier banking details in line with company procedures, and help collect supplier invoices and statements at month end

What you'll bring:

• Matric with a pass in Mathematics
• National Diploma, BTech or BCom in Accounting
• At least 5 years' Accounts Payable management experience, with a sound understanding of supplier reconciliations, invoice processing, payments and age analysis
• Experience managing staff or team members, and the ability to lead and review a team's work
• Strong attention to detail and accuracy when reviewing reconciliations, invoices, payment schedules and supplier banking details
• A good understanding of financial controls and company procedures, particularly around supplier banking details and payments
• Strong organisational and time-management skills, with the ability to manage deadlines and competing priorities
• Strong communication and interpersonal skills for engaging with suppliers and internal stakeholders
• Good computer literacy, particularly Excel and Outlook
• Experience in the hospitality industry preferred

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Description:

• The Porter is primarily responsible to greet and welcome all guest to the hotel and relieve guests of their luggage on arrival. He/She will ensure the highest standard of hospitality, and that all guest requests are dealt with in a prompt and courteous manner. In addition, the Porter will assist guests with their luggage. He/She will also be responsible for the collection and distribution of post, parcels. He/She will ensure the lobby and forecourt areas are always clean and tidy.

Minimum Requirements:

• Matric
• Hands on Problem Solving approach and the ability to remain calm under pressure
• 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 and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal 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 Banqueting Waiter is responsible for serving food and beverages at Conferences and Function areas in a friendly, fast and efficient manner. The position is primarily concerned with two main functional activities:  front of house, function set up and break down, and stock.

Minimum Requirements:

• Matric
• Hospitality Qualification or Similar
• 1 – 2 Years Banqueting Waiter 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
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Ability to work shifts

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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

You will be responsible for (but not limited to):

• Checking guests in and out of the hotel
• Maintaining guest accounts and processing guest transactions during their stay
• Dealing with any and all special needs or requests from guests during their stay
• Assisting with reservations for guests as and when required

Minimum Requirements:

• Matric
• Hospitality Qualification or Similar
• 1 – 2 Years Receptionist experience
• Strong Computer Literacy skills in terms of MS Office and a reputable PMS (Protel)
• Hands-on Problem-Solving approach and the ability to remain calm under pressure and take control of incidents and investigations
• 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 work shifts
• Ability to remain highly confidential and be able to treat sensitive information with the highest level of diplomacy

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Description:

• The Executive Sous Chef supports the Executive Chef in managing and supervising daily kitchen operations across the restaurant, conferences and banqueting, room service and all other food outlets, ensuring efficient food production, consistent food quality and full compliance with hygiene and food safety standards. You will also: lead, train and monitor kitchen staff performance, support menu planning and quality control, and control food costs, stock levels and wastage to support profitability and operational efficiency.

Minimum Requirements:

• Matric
• Professional Cookery or Culinary Arts Diploma/Certificate
• Minimum 5-8 years' professional kitchen experience, including senior or supervisory experience
• Proven experience in kitchen leadership, team supervision and shift management
• A’la Carte and Banqueting experience essential
• 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
• Apply professional, product or technical expertise

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About the role

• The Commercial Executive drives the commercial success and long-term growth of the group. You will lead revenue generation, commercial strategy and market positioning across the portfolio, and make sure revenue, distribution, reservations and commercial systems work in alignment to deliver strong and sustainable performance. This role connects strategy with execution, ensuring commercial platforms, reporting tools and revenue systems support business goals and enable informed decision-making. Reporting to the Managing Director / Chief Operating Officer, you will lead Commercial, Sales and Revenue and build a commercial function that is proactive, aligned and consistently improving performance.

What you'll do:

• Lead the Group's commercial strategy and revenue direction: develop and implement strategies aligned with group growth objectives, drive revenue across accommodation, F&B, events and ancillary streams, lead pricing, packaging and promotional strategy, and present clear commercial insights to executive leadership
• Oversee and improve commercial performance across the portfolio: support forecasting and budgeting, monitor RevPAR, ADR, occupancy and conversion, identify risks and performance gaps, and optimise sales and distribution channels
• Provide strategic leadership to the Central Reservations function (ResHub): maximise conversion, revenue and service quality, keep booking processes, rate loading and inventory controls accurate, and develop the reservations team
• Own system performance and governance: drive optimisation, upgrades, integrations and vendor management across PMS, RMS, CRM, booking and distribution platforms and reporting tools, and protect data accuracy and integrity
• Align teams and stakeholders: keep finance, marketing and operations aligned on commercial priorities, contribute to organisational planning and mentor team members to build commercial capability

What you'll bring:

• Matric, together with a bachelor's degree or diploma in Business, Hospitality, Commerce or a related discipline
• 8–12 years' leadership experience in commercial, revenue or hospitality roles
• A demonstrated track record of achieving revenue growth and improving commercial outcomes
• A background managing reservations, revenue operations and distribution channels
• Familiarity with PMS, RMS, CRM tools and distribution platforms
• Experience collaborating with senior executive teams
• Strong strategic thinking and commercial judgement, with the ability to translate data into clear direction and align teams behind shared goals
• Strong communication, stakeholder alignment and influencing skills, balancing strategic and operational priorities

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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