Openings at Sun International

Job Purpose

•  Responsible to investigate and conduct gaming and non-gaming audits to evaluate and identify risks and ensure compliance with ICS and legislative requirements, in accordance with company standards and gaming regulations. 

Key Performance Areas

• Conduct audits on gaming footage
• Completed relevant documentation and compiles details on results of analyses
• Communicates results with relevant management
• Follows up to ensure action taken on audits by stakeholders
• Reports the business exposure to risk
• Conducts investigations into identified anomalies and discrepancies identified during monitoring of video footage
• Liaising with gaming operations regarding investigative requirements
• Online submission and reporting of STRs to FIC
• Liaise with police and prosecuting authorities
• Maintain, update and evaluate the intelligence data base
• Maintain and update banned / excluded persons data base
• Provide input and assist with special investigations as requested by regulatory bodies, police, etc.
• Report all incidents and significant events to the relevant Stakeholders.
• Prioritize reports according to the severity of the incident.
• Capture relevant data on the EOB
• Compiles comprehensive reports where required
• Record and retain evidence
• Liaise and supports HR / ER with preparing the charges and documentation for cases for criminal and dishonesty/ misconduct cases as required
• Advises and assists management and HR on cases
• Interact and provide relevant support to external stakeholders such as regulatory bodies, police, etc. as required

Requirements

Education

• Grade 12 or equivalent national qualification in gaming operations
• PSIRA C grade accreditation 

Experience

• At least 1-year experience as a monitoring officer in surveillance preferably obtained in a gaming industry.
• Previous Auditing experience within the gaming industry will be advantageous. 

Skills and Knowledge

• Problem Solving
• Collecting Information (listening; asking questions)
• Analytical skills
• Handling conflict
• Checking
• Attention to detail
• Following Instructions
• Emotional resilience
• Honesty in the handling of cash
• English verbal communication skills
• Investigations
• Surveillance auditing methodologies and reporting
• Use surveillance equipment
• Compliance procedures and regulations
• Basic responsible gambling principles
• Basic computer skills
• Ability to concentrate for prolonged periods of time 

go to method of application »

Job Purpose

• The Software Developer will be responsible for designing, developing and maintaining high-quality software applications, this will involve writing clean, efficient and reliable code, collaborating with cross-functional teams to implement and enhance features and troubleshooting and resolving technical issues.
• This role will also contribute to the continuous improvement of the development process by actively participating in team discussions, providing innovative solutions and staying updated with new technologies and industry trends.

Job Scope

• Develop and write clean, efficient, and maintainable code for software applications
• Regularly update and refactor code to improve performance, functionality, and security
• Write unit tests and other testing methods to ensure the robustness and reliability of the software
• Take responsibility for the full software lifecycle, from development to deployment
• Work closely with cross-functional teams, including other developers, designers, and product managers, to design, implement, and enhance software features
• Actively participate in code reviews to maintain code quality and to share best practices with your peers
• Collaborate on understanding user needs and translating those into functional software solutions
• Diagnose and troubleshoot issues reported by users or detected during testing phases
• Investigate bugs and develop efficient solutions to address software defects or functionality problems
• Proactively improve the stability and performance of existing codebases
• Produce clear and concise technical documentation, including code comments, system architecture, and APIs, to ensure maintainability of the software
• Maintain up-to-date documentation to facilitate knowledge transfer among team members and support the long-term scalability of projects
• Contribute ideas and solutions during team meetings, particularly in regard to software features, system architecture, and technical challenges
• Participate in sprint planning, daily stand-ups, and other Agile ceremonies to track progress, manage tasks, and stay aligned with team goals
• Continuously learn and explore new tools, technologies, and frameworks to enhance your technical skill set and contribute to the team’s success
• Keep up with industry trends to ensure that your knowledge and technical expertise are always up to date

Requirements

Behavioural Competencies:

• Collect and evaluate information (analysing)
• Applying Expertise and technology
• Creating & Improving
• Focus on goals and persistence
• Continuous Learning
• Managing deadlines
• Collaborating 

Technical Competencies:

• Proficient in programming languages like C++, or JavaScript.
• Knowledge on software development tools such as IDEs, Git, and debugging utilities
• Knowledge on development methodologies like Agile or Scrum
• Strong communication (verbal & written)
• SQL
• Knowledge on databases

Qualification

• Degree in Computer Science/Software Development or related field 

Experience

• 3-5 years’ experience in software project work
• Experience in databases and SQL

go to method of application »

Job Purpose

• To provide administrative and general support to the department to ensure seamless implementation and consistent delivery of services provided by the department to all clients and stakeholders. 

Key Performance Areas

• Office Administrative Support
• Provide administrative support to the Surveillance & Security office (including e-mails, mail and telephone).
• Allocate and reconcile supplier invoices correctly and resolve all queries.
• Submit expense claims to the Finance department as per company policy and procedures. 
• Monitor staff leave as per department norms and company policy.
• Capturing of staff rostering into the system and distribution and communication of rostering schedules.
• Order stationery, paper and other consumables (as per company procedures), ensuring availability on demand. 
• Develop a filing system (including records and reports) that enables others in the department to be able to access required documents.  
• Store confidential documents for safe keeping.
• Troubleshoot and resolve issues with assigned clients. 
• Coordinate the flow of paper and electronic documents to the appropriate parties.  
• Complete reports / minutes/ presentations / departmental documents and distribute to relevant parties.
• Follow through on outstanding issues and action lists from minutes.
• Liaise with travel service providers to co-ordinate travel, car and accommodation arrangements.

Meeting Co-ordination

• Send out meeting invitations in advance (within reasonable time period to accommodate delegates). 
• Complete and distribute agenda and minutes timeously.
• Book meeting venues according to meeting requirements – number of people, equipment, times, access to floor, accessibility, refreshments, and time frames.
• Co-ordinate required equipment and ensure all in working order e.g. Air Conditioning, Laptop, Proxima etc.
• Arrange catering in line with RSVP’s and dietary requirements of the attendees. 

Requirements

Education

• Grade 12
• Secretarial Diploma is an advantage

Experience

• A minimum of 2 years administrative /secretarial functions

Skills and Knowledge

• Planning and co-ordination
• Handling information / following instructions 
• Clerical Administrative functions
• Problem-solving
• Checking / attention to detail
• Writing formal correspondence
• Taking initiative
• Customer service orientation
• Relationship building

go to method of application »

Job Purpose

• The Guest Relations Manager is responsible for the monitoring, team management and delivery of a welcoming customer experience at the Concierge, Porte Cochere and across the hotel operation ensuring that internal (SOP) and external (grading) standards and procedures are continuously achieved, client disputes / queries are resolved and that the customer experience provided within the designated areas / departments are professionally executed in line with Sun standards and legislative requirements.

Key Performance Areas

• Delivered Guest Relations Plan
• Develop guest relations objectives and deliverables in line with Unit Rooms strategy
• Facilitate the communication and implementation of customer experience deliverables for the hotel
• Conduct risk analyses i.t.o impact on short term profit margins
• Provide clear delegation of authority and accountability for deliverables
• Collaborate with the rooms management to complete a competitor analysis and benchmarking of customer services and product offerings in property catchment areas including pricing comparisons
• Provide input and motivate new product and service enhancements
• Manage and allocate people and operational resources
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
• Develop and facilitate personalised plans for unique customer requirements in the cases of VIP guests, including butlering services, etc.
• 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 maximum coverage
• Handle shift briefings / handovers / shift reports
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
• Provides feedback and reports back to management on challenges being experienced on the floors
• Manage the control of stock and operating equipment as per SOP
• Completes shift reports

Guest Relations Standards & Governance 

• Monitor Guest Relations standards and processess
• Align practices with new legislative compliance, including regulations around health, hygiene, safety and the environment
• Implement sufficient control measures against standards (including systems and processes) & checks within each outlet to mitigate any risk to the business.
• Conduct quality assurance around customer experiences, including courtesy calls
• Conduct weekly walkabouts of all front of house and back of house areas to monitor housekeeping and aesthetic appearance of all guest areas, including conducting room checks
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

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
• Monitor adherence to SOPs including conducting of quality assurance calls
• Manage employee relations within the department
• Facilitate staff communication and motivation
• Perform and document performance contracting, reviews and development discussions
• Provides resources and removes obstacles to performance
• Recruit and resource for talent for positions within the department
• Onboard new staff members in the department

Budget Management 

Develop and manage the guest relations budget for the hotel including:

• Budget
• PIP forecastCapex
• Cost management
• Financial reporting for the function
• Financial reporting on campaigns and guest relations initiatives

Customer Experience 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 hotel / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• 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 Hotel School Diploma or equivalent National Qualification at a Diploma level

Experience

• Minimum of 7 years’ experience with 3 years in a management position in the hospitality industry
• Previous experience in duty management is an advantage

Skills and Knowledge

Core behavioural competencies

• Analytical skills
• Attention to detail
• Reviewing / evaluating information and data
• Decision-making
• Planning
• Influencing & Advising skills
• Emotional resilience
• Dealing with Customers (including dealing with conflict)
• Networking and relationship building
• Innovation & continuous Improvement
• Motivating others / gaining co-operation
• Training; coaching; keeping abreast of new developments in field
• Problem-Solving
• People management

Technical / proficiency competencies

• Corporate & industry knowledge
• Quality Assurance
• Rooms Product knowledge & standards
• Advanced written and verbal communication skills
• Proficiency in MS Office Suite, Opera
• Business Acumen
• Financial Acumen
• Report writing
• Contract management
• Knowledge and application of legislation relating to Safety, Health and the environment
• Team Planning
• Knowledge of an additional International language is an advantage

go to method of application »

Job Purpose

Responsible for the effective day-to-day management of Beverage operations and beverage service for the outlet with specific regard to:

• achieving profitability
• improving of standards of operation
• maximising customer satisfaction
• facilities and product maintenance and enhancement
• ensuring all operational efforts achieve the F&B strategy and objective

Key Performance Areas

• Business Plan Implementation
• Develop outlet objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of F&B deliverables for the outlet
• Conduct risk analyses i.t.o impact on short term profit margins
• 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 maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift
• Completes shift reports

Product Enhancement

• Collaborate with the F&B Operations Manager to complete a competitor analysis of beverage product offerings in property catchment areas including pricing comparisons
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Provide product rationalisation on a regular basis or as required
• Motivate new product enhancements
• Compile action plans for  the implementation of approved projects
• Measure ROI and performance on a regular basis

F&B Standards & Governance

• Monitor beverage standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
• Encourage a waste management culture and ensure all staff are trained.
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

People Management and Development 

• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Manage productivities and payroll costs for the outlet
• 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
• Provides resources and removes obstacles  to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members

Financial management 

• Participate in the preparation of budget forecasts & controls
• Consolidate Capex requirements for specific outlets
• Guide and consolidate the completion of Cost of Sales reports including:
• Theoretical COS per outlet for food & beverage respectively.
• Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
• Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
• 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.
• Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS

Customer Relationship Management

• Provide input into the development of a CVP in line with the unit strategy and guest feedback
• Deal with any escalations / complaints
• Frequent Interaction with guests (especially VIP’s)
• Support VIP services in various initiatives i.e. functions, events
• Communicates customer standards to department for implementation
• Monitors customer standards and addresses gaps
• Be present and provide management support in F&B outlets and operation
• Stakeholder relationship management
• Attends meeting as per schedule
• Informs department / staff of information required to perform the duties and restaurant operation effectively
• Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA
• Communicates any special guest requirements or events to other relevant operating departments
• Provides feedback and reports back to management on the performance and challenges

Requirements

Education

• 3 year Hotel School Diploma or equivalent National Qualification at a Diploma level 

Experience

• 5-6 years in the Food and Beverage industry of which at least 2 years experience in a Supervisory role within the Food and Beverage environment
• Food and Beverage experience in a luxury hotel environment would be an advantage 

Skills and Knowledge

• Food & Beverage Costing 
• Food & Beverage Product Knowledge 
• Speciality Beverage Knowledge – Wine, Barrister 
• Team Planning 
• Operational Management 
• Product Development 
• Stock Control 
• Intermediate Computer Skills 
• Micros / Opera is preferred 

Work conditions and special requirements 

• Ability to work shifts that meet operational requirements 
• Mobility and ability to move around as per job requirements (including with the use of aids) 
• Physically be able to move operating equipment 
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements 

go to method of application »

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

• 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
• Provides resources and removes 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
• Work conditions and special requirements
• Ability to work shifts that meet operational requirements

Skills and Knowledge

Technical Competencies:

• Food Costing 
• Culinary Product Knowledge 
• Kitchen Operational Management 
• Labour legislation
• Environmental and sustainability standards 
• Mobility and ability to move around as per job requirements (including with the use of aids) 
• Physically able to move operating equipment 
• Have an open attitude perform similar functions to those contained in this document , in alternative outlets due to operational requirements
• 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 – organising people; non-people resources
• Numeracy and calculation skills 
• Analysing and diagnosing – numerical information; 
• Demonstrated ability to make use of intermediate computer skills trends in data
• Problem-solving   
• Making fine judgements through the senses: colour, taste, texture