New Jobs at Sun International

Description

Main Purpose of the job:

• The GTFA is responsible to be the frontline customer point of contact, providing exceptional service to guests on the Slots Floor, and assist with the servicing and cleaning of Gaming Machines components in accordance with Company Standards and Gaming Regulations.

Duties and responsibilities include:

• Provides accurate guest information including promotional information
• Greets guests with a friendly smile, eye contact on arrival, friendly goodbye and always treated with respect.
• Be available and interact with guests to assist with queries
• Cleaning, servicing, replacing, and testing of minor components of EGMS, Gaming Kiosks, Displays, card reader, keypads, iView screen, note acceptor, EGM bases, Gaming Table Equipment, Signage, cashiering equipment, marketing, and promotional equipment (Refer to the work output task register)
• Record all job cards
• Move and place EGMs
• Clean-ups move location
• Ensures RGP information is displayed
• Clean-ups move location
• Keep workshop tidy and safe
• Clean, store and secure equipment

Requirements

Minimum requirements (Education and Experience)

• Grade 12 academic (with at least a C symbol in HG Natural Science and HG Mathematics) or
• Grade 12 technical (with at least a C symbol in HG Math’s and HG Electronics/ Electrical) or
• National Certificate in Gaming Operations
• N3 - Electric/ Electronic
• Previous experience in a customer facing role is an advantage

Skills and competencies

• Meet the requirements for a gaming license
• Ability to work shifts that meet operational requirements
• Gaming Component Knowledge
• Physically able to work and stand for long periods of time
• Physically able to move machines and handle and work with tools applicable to the job
• Gaming Component Servicing & repairs
• System auditing& investigations
• English verbal communication skills
• Proficient Gaming Technical Standards 30% computer skills

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Job Purpose

• Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.

Key Performance Areas

Duties and responsibilities include:

• Delivered Culinary Business plan for the outlet
• In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the culinary strategy
• Facilitate the communication and implementation of culinary deliverables for the outlet
• 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 coverage
• Handle shift briefings / handovers / shift reports
• Manage the preparation of mise-en-place
• Complete opening and closing checklists
• Interact and be present on the floor during service to ensure food quality and presentation in line with standards
• Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.
• Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced
• Monitor the cleanliness and hygiene of the kitchen before, during and after service

Outlet Product Enhancement

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus#
• Monitor products and pricing within the outlet
• Make recommendations of improvements to the product / menu offering
• Compile and co-ordinate the culinary promotional calendar for the outlet
• Monitor standards in the outlet and identify any areas of concern

Culinary Standards & Governance

• Conduct maintenance and hygiene inspections in all areas of the kitchen
• Monitor health, safety, hygiene and environmental elements in the outlet
• Manage the control and storage of stock, operating expenses (gas) and operating supplies (packaging, chemicals), equipment as per SOP for the outlet
• Investigate variances / discrepancies and take necessary action to correct
• Monitor Culinary standards and processes
• Control waste for the outlet
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

Outlet Budget Management

• Collaborate with the Executive Sous Chef to complete the planning for the Budget and forecasts for the outlet
• Motivate and manage Capex requirements for the outlet
• Authorise spend in line with budget
• Monitor food costs (purchases related to revenue)
• Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.
• Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
• Produce a 10-day / 20-day and monthly food cost report
• Monitor departmental leave liability
• Check and report on all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
• 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.
• Contribute to month-end financial commentary for the outlet

People Management

• Manage 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
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Provide resources and remove obstacles to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members
• 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

• 3 -Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level Membership with South African Chef’s Association and other relevant culinary accreditation

Experience

• 5-6 years’ experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years’ experience must have been as a Chef De Partie

Skills and Knowledge

Technical Competencies:

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards
• Proficient Computer skills
• Coaching
• Menu engineering
• Cooking methodology

Behavioural Competencies:

• Decision-making – use of initiative
• Learning – training; coaching; staying abreast of industry developments
• Implementing and co-ordinating – organizing people; non-people resources
• Numeracy and calculation skills
• Analyzing and diagnosing – numerical information.
• Demonstrated ability to make use of intermediate computer skills to understand trends in data
• Problem-solving
• Making fine judgements through the senses: colour, taste, texture

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Job Purpose

• Responsible to perform and supervise the installation, maintenance, repair and troubleshooting of plumbing equipment including pipes, fixtures, drainage systems and appliances associated with heating, cooling, water distribution and sanitation cross the business unit according to legislation, regulations, and standards.

Key Performance Areas

Maintained Plumbing Systems & Equipment

• Check in with the services office for scheduled jobs after the completion of each job and at the end of each workday.
• Responsible for time management of jobs scheduled each day.
• Prepare necessary tools and PPE for the day ahead.
• Respond to requests relating to Plumbing equipment and systems installations, repairs, and upgrades in line with scheduled repairs and preventative maintenance plans.
• Conduct investigations to diagnose system or equipment faults, locate the source of the problem, and make use of appropriate tools and materials to repair issue including:
• Interpret blueprint and building specifications to map layout of pipes, drainage systems and other plumbing materials.
• Installs supports for pipes, equipment, and fixtures prior to installations.
• Assembles, installs maintains and conducts pressure tests on pipes, fittings and valves for heating, water, drainage, sprinkler, and gas systems.
• Installs heating and air-conditioning systems including water heaters.
• Tests plumbing systems for leaks and other problems.
• Measure, cut thread and bend pipes to required angles using hand and power tools and machines such as pipe cutters, pipe threading machines and pipe-bending machines.
• Inspect plumbing systems to identify and replace worn parts viz washers, broken pipes and or clogged drains.
• Install pipe assemblies, fittings, valves, appliances viz dishwashers, water heaters and fixtures such sinks and toilets, using hand and power tools.
• Install underground storm, sanitary and water piping systems to connect fixtures and plumbing to these systems.
• Use specialized techniques, equipment, or materials such as welding of pipes or working with special piping.
• Audit supplies, machinery and systems and address any risk areas and check compatibility and safety of the components.
• Keep management up to date and feedback on status and challenges with regards repairs and installations.

Plumbing Compliance

• Inspect and test different Plumbing systems to ensure compliance with safety regulations.
• Store and secure parts and tools needed in line with regulations and SOPs.
• Maintain Personal Protective Equipment in line with specifications and regulations.
• Keep up to date with latest trade knowledge and skills in line with updated equipment and systems, as well as regulations around Plumbing requirements.
• Keep up to date with policies and procedures for installing, maintaining, and repairing plumbing equipment or machinery; as well as revised testing or installation procedures, and align practices.
• Keep up to date with the handling of various tools including saws, screwdrivers, pliers, and knives, as well as the use of power tools, test meters, pipe threaders and conduit benders.

Shift Supervision

• Completes and signs off on inspections registers for Plumbing equipment, systems, etc.
• Interact and be available to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Supervise contractors / junior staff adherence to PPE and handling of equipment.
• Report and resolve any issues experienced.
• Supervise the control of stock and operating equipment as per SOP’s.
• Completes supporting job / work card admin / paperwork.
• Provides support to contractors or staff on escalated technical Plumbing queries.
• Follows up on fault logging until resolution.

Requirements

Education

• Matric
• 2-Year Diploma / Trade Test as a Plumber.

Experience

• Minimum of 5 years’ experience performing Plumbing repairs.
• Supervisory experience is an advantage.

Skills and Knowledge

Core behavioral competencies

• Analytical skills
• Problem solving
• Initiative
• Attention to detail and quality.
• Building Positive Working Relationships
• Customer Centricity & Stakeholder focus
• Result orientated
• Physical stamina and strength

Technical / proficiency competencies

• Working experience of SHE legislation and standards
• Proficiency in MS Office, IFS
• Be able to install, repair, adjust, maintain, and troubleshoot Plumbing equipment and its components.
• Read blueprints or technical diagrams, an advantage
• Assembling pipe sections; tubing and fittings; working with clamps, screws, bolts, plastic solvents, caulking, soldering, and welding equipment