Latest Openings at Fancourt

Job Description

You will also have to provide a unique 5* product offering in line with changing guest dining trends through continuous product development whilst maintaining cost effective food production standards and operational efficiencies.

The ideal candidate will have good interpersonal skills, can comfortably and engagingly communicate with colleagues, superiors and guests. The position requires that the candidate have a 3 year Chefs Diploma through an internationally recognised institution with at least 5 years’ experience in a 4* or 5* establishment, of which 2 years as a Sous Chef in a 5* hotel or resort environment. 

Being classically trained as well as computer literacy on MS Office are essential; working knowledge on SAP and financial management awareness will be an advantage.

Duties include, but are not limited to:  

• Keep abreast of trends in the culinary industry;
• Develop and analyse recipes to assign prices to menu items, based on food, labour cost, and overhead costs;
• Design special product offerings to maximize usage of stock and to make use of slow moving stock;
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments to ensure efficient operation;
• Monitoring and controlling resources and assist in overseeing the spending of money;
• Providing guidance and direction to subordinates, including training, coaching, mentoring, setting  and monitoring performance standards and  discipline;
• Ensure that SHEQ & FCS requirements for each kitchen division are met.

go to method of application »

Job Description

The ideal candidate will be a good communicator, friendly and guest centric, with the ability to interact and deal with high profile guests. A minimum Grade 12 or equivalent. A relevant tertiary qualification in hotel/restaurant/club management would be ideal. Computer literacy on MS Office suite and Micros are required, and a working knowledge of SAP will be an added advantage. The ideal candidate will have 3 years’ experience in a 4* or 5* restaurant as a supervisor or assistant manager in a Food & Beverage environment.

Duties include, but are not limited to: 

• Maximising customer satisfaction at all times with effective service and quality management;
• Internal operations – ensuring adherence to SOPS, consistent budget monitoring, handle guest complaints/suggestions, administration, and event management;
• Financial monitoring – considering costing of all aspects of operating area (operating equipment, staff, stock, consumables, floats, breakages etc.);
• People management – manage time & attendance, rostering, conducting performance appraisals, administering discipline, arranging on-the-job training, and monitoring labour productivity;
• Adherence to HACCP and SHEQ.

Adverse working conditions:      

• Must be prepared to work weekends & Public holidays;
• Must be prepared to work shifts.

go to method of application »

Job Description

We are looking for someone with Grade 12 or equivalent, with at least 2 years’ experience in an administrative role, and have advanced MS Office skills and knowledge. Work experience in a 5* hotel environment and exposure to the SAP system, would be advantageous. 

Duties include, but are not limited to: 

• Handling all administrative tasks (responding to calls, e-mails; typing and ordering of office supplies as and when needed)
• Control the Maintenance Helpdesk by allocating job cards to maintenance staff, monitor job cards, update log books and inform clients of progress and possible delays
• Assistance to issue stock and take part in monthly stock takes
• Assist the Maintenance Administrator as and when needed

Skills required:

• Initiative, deadline oriented, reliable, good communicator, organised, structured, not easily flustered, attention to detail, team player.

go to method of application »

Job Description

The ideal candidate will be able to successfully multitask, will communicate well, and can drive processes and planning related to various multi-operational teams.

Duties include, but are not limited to:  

• Administration – general admin related to multiple restaurants and conferencing;
• Financial management – general assistance, coordination, gathering and checking of information and monitoring of costs;
• Process management – planning, diary management, rostering, report maintenance issues & general communication and reporting; assistance of the outlet managers to ensure legal and company processes and standards are understood and followed.

To be considered for this role, you must:

• Have a minimum of Grade 12 or equivalent qualification;
• Advanced competence in the MS Office suite;
• Have at least 3 years’ experience in a similar role and environment (hospitality background in a reputable 4 or 5 star property);
• Be able to demonstrate a clear understanding of the various sections of a complex hospitality offering;
• Have a strong financial knowledge and sound experience.

Not essential, but definitely an advantage:

• Have completed Health & Safety and Food Safety Standards training;
• A project management qualification;
• Tertiary / formal kitchen and/or hospitality training.

go to method of application »

Job Description

The successful candidate will plan activations, experiences and events alongside the food and beverage and other teams on the estate. Events will be executed by the various outlets and the banqueting teams in close association and under guidance of the Events Manager.

The ideal candidate will conceptualise, sell, plan and roll out, from start to finish, a variety of on-site events. This is a job that will give you huge satisfaction when the plan comes together.

Duties include, but are not limited to: 

• Research and create new events to be hosted at Fancourt,
• Ensure the planning and coordination before the event is flawless, so that the running of the event is smooth and seamless,
• Manage event budgets,
• Strong focus on growing the advertising knowledge and scope in terms of online footprint for events,
• Understand the complex needs of different events and how they will positively impact bottom line revenue,
• Responsible for planning all event aspects, such as venue, seating, dining, decor and coordinating event entertainment, including music, performers, and guest speakers,
• Manage and oversee events on the day of, including problem-solving, welcoming guests, directing event set-up, communicating with staff, and organizing vendors, and managing take-down,
• Communicate with the marketing team to create effective advertisements for each event,
• Create sales opportunities for future events during client liaisons and during events,
• Evaluate event’s success and submit reports.

The ideal candidate will be able to deliver their best work by offering:

• Heaps of passion for the industry
• Vision and Creativity
• Attention to Detail
• Organising skills
• Dependability
• Stress Tolerance & Self-Control
• Adaptability/Flexibility
• Initiative
• Independence
• Analytical Thinking
• Project Management
• An understanding of the demands within the hospitality industry

The following key skills and abilities are essential to success in this role:

• English Language
• Communications and Media
• Active Listening
• Reading Comprehension
• Critical Thinking
• Time Management
• Negotiation
• Management of Financial Resources

go to method of application »

Job Description

The ideal person should have good interpersonal and communication skills, have good product knowledge, be guest centric, team player and have a keen eye for detail. The position requires that the candidates have a minimum of Grade 12 or equivalent, 5 years’ experience in management positions within a 5* environment. Must have a valid driver’s license with PDP. A working knowledge of MS Office, Micros or similar systems, as well as front office, butler, concierge and guest relations skills. A Hospitality qualification; and knowledge of SAP, Guest Connect, Jarrison and Concept will be advantageous.

Duties include, but are not limited to: 

• Ensure and maintain a hands on customer services delivery;
• Maintain the Manor House standards;
• Assist to drive, manage and report on all operations of the Manor House;
• Assist to drive revenue, monitor and control expenses and use of resources;
• Continuous improvement and innovation of our service delivery;
• Assist to organize and supervise all staff; manage and control performance appraisals and training.