Latest Opportunities at Fancourt

Job Purpose:

The ideal candidate will manage the Outside Golf Operation whilst providing an excellent golfing experience for members and guests. A minimum of Grade 12 with 3 years’ experience in golf operations; a working knowledge of MS Office, working experience on bookings & point-of-sales systems are essential, as well as a valid driver’s license.

A Club Management or PGA diploma is critical to being able to deliver in this role, and a working knowledge of SAP will be advantageous.

The ideal candidate must be an excellent communicator, have good people skills, must be able to provide guests/ members with excellent service and must be reliable, honest and organised.

Duties include, but are not limited to: 

• Manage all staff in the Outside operations (monitor leave, time & attendance, discipline, training etc.). The ideal candidate would have experience of performing all the roles required in a Golf Operations team;
• Coordinate and execute member events and tournaments (must have the ability to run a members event on his/her own);
• Ensure smooth communication within the golf operation departments;
• Control all handicaps for Fancourt affiliates and address all issues relating to handicaps (it will be beneficial if the candidate plays and understand the game for golf);
• Conduct a bi-annual Asset Audits; conduct monthly OE counts and submit reports to the Golf Director;
• Monitor the Golf Operations expenses; ensure golf rounds are captured correctly and report monthly to the Golf Director.

Adverse working conditions:

• Must be prepared to work weekends & Public holidays;
• Must be able to work long and late hours on request;
• Must be prepared to work shifts.

go to method of application »

Job Purpose:

The position requires that the candidate have a minimum qualification of Grade 12 (or equivalent NQF 4 certificate) and 6 months formal chef’s training, coupled with at least 5 years’ experience as Chef De Partie in a 4*/5* environment. Your experience in fine dining, knowledge of food ordering and costing and computer literacy on MS Office is essential. A Chefs Diploma, HACCP and working knowledge on SAP will be an advantage.

You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time.

Duties include, but are not limited to: 

• Food delivery – top quality food to guests; interact with guests when required; ensure outlet receive food as per requirements & plan, assist in menu planning
• Food costs – monitor & maintain expenses within budget; portion sizes
• Management of staff – performance management, training, motivation, discipline, optimal staff compliment (rosters & recruitment)
• Stock control – par stock maintained; daily ordering; food and equipment counts
• Cross functional integration – interdepartmental communication to anticipate & ensure guest satisfaction e.g. attend function sheet meetings

Adverse working conditions:      

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

go to method of application »

KEY RESPONSIBILITIES:

The Facilities Manager will ensure that the facilities assigned to his / her portfolio are maintained to the required standards, will manage service providers, and will be responsible for repair & maintenance developments and projects.

We are looking to bring into the team someone who has proven success in managing people, operations and finances in line with strategic objectives. The ideal candidate will be demonstrably competent and successful in all the theoretical and practical components to this role.

KEY QUALIFICATIONS AND SKILLS:

This position requires as a minimum:

• Grade 12, plus a 3-Year Civil Engineering or Building Degree or Diploma; minimum of NQF6;
• Advanced competency in MS Office;
• ERP system software;
• Fluency in English – written and verbal, accurate spelling and grammatically correct when compiling written documents and material;
• 5 years’ Project Management experience in the construction industry;
• 2 years’ experience in managing the maintenance of a multi-faceted facility and infrastructure;
• General knowledge of local authority and government building regulations, rezoning, health, safety, and environmental regulations;
• Proven experience of developing and implementing facility management strategies;
• Clean criminal and ITC record;
• Legally eligible to work in South Africa.

Advantageous:

• Additional language fluency (Xhosa or Afrikaans);
• Tertiary qualification in any of these:
• SHEQ management
• Project management
• Business management
• Experience in facilities management software;
• Experience in setting of and delivering on long-term strategic plans.

KEY COMPETENCIES AND BEHAVIOURS:

• The role requires someone who is competent in the following work activities:
• Effectively communicating with internal and external stakeholders at all organisational levels (in writing or verbal),
• Establishing and maintaining constructive and cooperative working relationships with others,
• Making decisions and solving problems,
• Organising, planning, and prioritising work,
• Coaching and developing others,
• Monitoring and controlling resources, processes and progress of work.

The ideal candidate can demonstrate competence in terms of the following key work styles & values:

• Integrity
• Dependability
• Attention to Detail
• Leadership
• Initiative
• Stress Tolerance
• Self-Control
• Persistence
• Cooperation

go to method of application »

Job Purpose:

The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 3 years as a Commis Chef in a 4*/5* environment . Computer literacy on MS Office, SAP, will be an advantage. 

You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time.

Duties include, but are not limited to: 

• Food preparation & presentation to 5 star standards, also noting guest preference / dietary requirements;
• Contributing ideas and assist in the roll-out of potential additional revenue streams / business opportunities;
• Assist Sous Chef (e.g. menu writing, trend research, etc.);
• Par stock, costing, rotation & stock take;
• Supervision, motivation, training & performance management of staff;
• Ensure Operating equipment (OE) is well maintained;
• Adherence to all health & safety requirements, including utmost cleanliness, recycling, pest control & general waste management.

Adverse working conditions:      

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

go to method of application »

The main responsibilities of this role is to:

• Prepare and portion meat components per outlet, according to specified menus, standards and in line with costing,
• Sourcing of new products,
• Ensure the offering is at all times 5-star and beyond,
• Production of stocks, sauces and preserves for the resort,
• Control purchasing and sourcing of new suppliers in line with our “support local” drive,
• Control financial side of this department, e.g. stock takes, issuing of stock, budget / expense control, etc.,
• Care of operating equipment – cleaning, repair, storage,
• Ensure health & safety requirements are met, including FCS standards, recycling, pest control & general waste management.
• The ideal candidate must be able to demonstrate success and experience in:
• Mathematical, forecasting, management and administrative competencies,
• Customer service,
• Sales / buying of meat produce – balancing quality and quantity, seasonality, etc.
• Creativity,
• Quality of product delivered consistently and timeously,
• Ability to be productive in a fast paced, highly pressurised environment,
• Physically fit and able to lift, carry and handle / heavy large utensils and food produce,
• Working extended and flexible hours (including functions as and when required).

Minimum requirements:

• Grade 12 or equivalent,
• Formal Chef’s training, coupled with at least 3 years’ working experience in a quality 5-star kitchen with exposure to and knowledge of sourcing and working with quality produce,
• Butchering experience is essential,
• Knowledge of and experience in smoking, curing and preserving products, as well as charcuterie is essential.

go to method of application »

Job Purpose

We are looking for someone who is willing to start at the bottom and want to learn the processes in a Food and Beverage store. We are looking for an individual who has drive and passion for the industry and a sincere commitment to exceed expectations in a fast paced environment.

The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, with one year’s experience within a Stores and/or F&B environment. Must have a driver’s license. Basic computer literacy and knowledge of SAP will be an added advantage. 

Duties include, but are not limited to: 

• Issuing all departments stock as per requisition and processing orders on SAP while maintaining all stores areas;
• Maintaining strict controls by ensuring all issues are signed for during collection;
• Paying attention to detail when receiving stock by checking stock against invoices as well as expiry dates, quality and quantities ;
• Ensuring proper housekeeping in the stores as per daily checklist;
• Assisting in conducting stock takes as and when required.