New Jobs at Fancourt

• We need people with a minimum of Grade 12 or equivalent, 3 years’ experience as a Barman in a 4* or 5* establishment and with a sound knowledge of cocktails, liquors and mixology. Mixologist qualifications and a working knowledge of a point-of-sales system will be an added advantage.

Duties include, but are not limited to: 

• Making and serving drinks, especially cocktails to elite clientele and Members;
• Daily stock take and effective stock rotation of premium beverages & high-value stock;
• Maintain rosters and monitors attendance of staff;
• Trains new staff and provides product knowledge sessions;
• Supervises the grooming and professionalism of the team
• Accurate billing and cash-up.

go to method of application »

Qualifications:  

• grade 12,
• formal qualification in wine education will be advantageous.

 Experience & Knowledge:

• minimum of 3-5 years’ experience in a similar role, preferably within a luxury hotel or fine dining establishment,
• must be computer literate in normal MS Office packages.

 Skills & Abilities:

• extensive knowledge of wines, wine regions, and wine pairings,
• strong communication and interpersonal skills,
• excellent organisational and inventory management skills,
• ability to train and mentor staff,
• passion for delivering exceptional guest experiences.

go to method of application »

• The ideal candidate will have excellent communication skills, be tactful, confident, have good listening skills and be able to read and understand basic English. The candidate must also be well organised, be able to cope under pressure, be able to upsell and do basic calculations.
• A minimum of Grade 10 or equivalent; with 1 years’ experience as a Waitron in a 4* or 5* establishment is required. A Waiter certificate and knowledge of Micros and Guest Connect are advantageous.

Duties include, but are not limited to: 

• Set-up – cutlery, food & equipment; cleanliness; refilling condiments; prepare tea & coffee; etc.
• Meal service – all as per LQA standards, menu advise; taking & delivery orders; beverage orders; safe transportation of orders & timeous removal of trays; correct & quick bill processing;
• Clean and re-set – clean up after shift & prepare for next shift;
• Willingness - must be willing and able to assist with other duties from time to time.

go to method of application »

• The position requires that the candidate has a minimum of Grade 12 or equivalent, with 1-2 years’ experience as a Chef or Waitron in a 4/5* restaurant.

Duties include, but are not limited to: 

• To prepare the area, including all necessary mise-en place for the platting and coordination of food delivered from the kitchen to the guests;
• To coordinate the communication between the kitchen and the front of house staff;
• To clean and re-set stations after post servicing;
• To assist other departments when required; answer and assist with telephone enquiries; take reservations and ensure that all guests details are captured.

go to method of application »

• The ideal candidate will have excellent communication skills, excellent telephone etiquette and interpersonal skills and must be friendly and guest centric.
• A minimum of Grade 12 or equivalent, with 1 year experience as a Waitron or Hostess in a 4* or 5* establishment is required. An F&B hospitality certificate in and knowledge of Micros and Guest Connect are advantageous.

Duties include, but are not limited to: 

• Warmly and graciously welcome all guests on arrival;
• Manage bookings and table plan and accommodate all special seating requests;
• Accurately record reservations;
• Record Sunday lunch data base with all necessary details;
• Cash Up and banking for the evening.

go to method of application »

• We need someone who is friendly and guest centric with a minimum of Grade 10 or equivalent, and general cleaning and chemical handling knowledge.
• You must be able to work in a fast paced environment, you must be eager to work, physically fit and able to do the job.

Duties include, but are not limited to: 

• Clean and deep clean designated areas and equipment, and clean surrounding areas;
• Keep all areas in a sanitary condition;
• Contribute to positive health and safety audit and results;
• Replenish supplies when required;
• Assist with ordering of stock and coordinates delivery;
• Report all maintenance issues to Manager/Supervisor.

go to method of application »

• We need people with a minimum of Grade 12 or equivalent, 1-2 years’ experience as a Waitron / Coffee Barista in a 4* or 5* establishment. Coffee machine training and a working knowledge of Micros will be an added advantage.

Duties include, but are not limited to: 

• Making and serving coffee;
• Daily stock take and effective stock rotation;
• Maintain cleanliness of working area, including garbage separation;
• Assist Waitrons as and when needed.

go to method of application »

• We need people with a minimum of Grade 12 or equivalent, 1 years’ experience as a Barhand in a 4* or 5* establishment. Attention to detail with regards to stocking and cleanliness of the bar, is essential. 

Duties include, but are not limited to: 

• Cleaning; ensure efficient running of the operation;
• Stocking; ensure efficient running of the operation;
• Assist barman with collection of beverage issues;
• Assist barman if and when required.

go to method of application »

• The ideal candidates will be a good communicator, friendly and guest centric. A minimum Grade 12 or equivalent, with 5 years working experience as a waiter in a 4* or 5* environment and computer literacy on MS Office and Micros are required.   
• Your Hospitality qualification and working knowledge of SAP and Guest Connect will be an added advantage. You must be able to work in a fast paced environment and have a passion for working with people.

Duties include, but are not limited to: 

• Maximising customer satisfaction at all times;
• Increasing sales and revenue;
• Supervise and manage all casual & permanent staff activities within the restaurant;
• Opening and closing of Restaurant and store rooms;
• Assist with stocktaking of operating equipment and Food and Beverage items;
• Ensure charges and billing according to function sheet.

go to method of application »

• The ideal candidate will strive to deliver a level of personalised service that exceeds the expectation of the guest, have excellent communication skills, and must be able to work under pressure, be able to multi task, not shy away from hard work, and have a keen eye for detail.
• A minimum of Grade 12 or equivalent, a valid driver’s license with 2 - 3 years’ experience in a 5-star Hotel in a Front Office / Reception / Porters or F&B environment is required. The ideal candidate must be computer literate. A working knowledge of CIMSO / POS system would be advantageous. A butler certificate or similar qualification will be an advantage.

The ideal candidate must have: 

• The ability to be proactive in planning to ensure smooth arrivals, itinerary and departures of guest staying at The Manor House;
• The ability to provide accurate information to guests in a courteous manner, attend to and follow up on all reasonable guest requests and requirements and anticipates guests needs and ensure satisfactory service delivery;
• The ability to be able to make dinner reservations, golf reservations, spa bookings, book transfers required, booking tours, booking flights and follow up on lost luggage;
• Have good communication skills in order to communicate and leave a handover to with emphasis on accuracy and proper follow up;
• Good telephone etiquette and the ability to properly handle incoming and outgoing e-mails;
• To stay self-informed of all activities that are available in the city and establish close contacts with people in these areas to provide information, reservations; i.e. theatre, the arts, special exhibits, concerts, shows, sports, leisure activities, sightseeing tours;
• The ability to recite all hotel services, hours of operations, key personnel, hotel policies, etc.;
• The ability to keep senior management well informed of any guest complaints or concerns and any action taken;
• The ability to keep the concierge desk, reception area, storage areas and Montagu Bar in an orderly manner, maintain 5-star standards of cleanliness at all times and log any maintenance issues;
• The ability to handle transactions such as Montagu bar charges, charges on guest accounts for any extras, daily account checks on packages and credits on guest accounts and taking payment on arrival and departures;
• Ensure smooth handling of guest vehicles; example, taking the vehicle to the valet service, parking guest vehicles;
• Ensure smooth and proper handling, storage and tagging of guest luggage, golf clubs;
• The ability to display a high level of integrity and professionalism at all times in dealing with guests, employees and outside contractors;
• Have the adequate knowledge and ability to set up and serve meals and drinks (rooms, restaurant, private dinner, pool area) high tea and canapes, replenish and clear thereof;
• Duties include stock takes on a daily basis and the management of stock levels;
• Inspection of rooms and replenish of butler station guest supplies prior to guest arrival, daily checking of rooms with an impeccable eye for detail, providing a turndown service.

go to method of application »

• 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 6 years’ experience in culinary of which 3 years as an Sous Chef in a 5* hotel or resort environment. 
• Previous banqueting experience 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 »

Qualifications:  

• valid driver’s license,
• grade 12,
• formal tertiary Hospitality Management qualification (minimum NQF5),

 Experience & Knowledge:

• minimum of 3 years’ experience in a leadership / management role,
• minimum of 3 years’ experience in people development and training, diversity management and related personnel management efficiencies; plus a working knowledge of current labour and other relevant legislation.
• experience with expense budgets, processes and controls (with exposure to annual budgeting and strategic planning);
• knowledge of and experience in high-end dining service standards in a boutique hotel structure,
• knowledge of principles and processes for providing customer and personal services, e.g. customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction,
• knowledge of business and management principles involved in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources,
• must be computer literate in normal MS Office packages.

 Skills & Abilities:

• strong leadership and interpersonal skills,
• effective communicator (active listening, social perceptiveness, effectively conveying information – verbally and in written form, etc.)
• effective coaching and mentoring skills; effective as a teacher, developer and motivator of people,
• results orientated / taking ownership - effective at monitoring performance of yourself, other individuals, or elements impacting on the work, to make improvements or take corrective action pro-actively, considering information and evaluating results to choose the best solution and solve problems.
• Critical thinking (logical problem solving),
• Mathematical reasoning ability,
• Time management / can plan and prioritise,
• Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making. 

 Preferred work styles – This role requires an individual who can demonstrate:

• Leadership —a willingness to lead, take charge, and offer opinions and direction. 
• Dependability —being reliable, responsible, and dependable, and fulfilling obligations. 
• Initiative —a willingness to take on responsibilities and challenges. 
• Integrity —being honest and ethical. 
• Self-Control — maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behaviour, even in very difficult situations. 
• Stress Tolerance —accepting criticism and dealing calmly and effectively with high stress situations. 
• Attention to Detail —being careful about detail and thorough in completing work tasks. 
• Cooperation —being pleasant with others on the job and displaying a good-natured, cooperative attitude. 
• Adaptability/Flexibility —being open to change (positive or negative) and to considerable variety in the workplace. 
• Analytical Thinking —analysing information and using logic to address work-related issues and problems. 
• Persistence —persistence in the face of obstacles. 
• Independence —developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. 
• Innovation —creativity and alternative thinking to develop new ideas for and answers to work-related problems. 

go to method of application »

• The position requires that the candidate have a minimum qualification of Grade 12 or equivalent coupled with experience in swimming, working with primary / preschool children, and with CPR knowledge.

Duties include, but are not limited to: 

• Supervise children’s activities and their safety at all times,
• Entertain the children on a continuous basis according to acceptable safety standards and standard operating procedures,
• Ensure and assist with the cleanliness and hygiene of the Kids Club areas,
• Manage, organise and control bookings for all events and special requests (e.g. birthday parties, baby sitting, etc.),
• Manage and control all supplies required for Kids Club activities (e.g. art supplies, materials, etc.),
• Maintain good customer relations and ensure that all complaints are dealt with in an appropriate manner and without delay.