Top Jobs at Sun International

Job Purpose

• The Web Content Specialist will be responsible for executing and maintaining digital content across SunBet’s web platforms, ensuring accurate, compliant and high-quality website, game, and marketing content.
• The role involves updating CMS platforms (AEM, Webflow), creating HTML emailers, performing QA checks, resolving issues, and supporting marketing and product teams with timely content rollout.
• This position ensures consistent brand presentation, optimised publishing workflows, and an engaging digital experience for users.

Job Scope

• Upload new games and associated content (images, banners, metadata)
• Create and update game lobbies within AEM
• Upload, update, and publish Terms & Conditions pages
• Ensure content accuracy, consistent formatting, and compliance alignment
• Manage version control and ensure timely publishing of all updates
• Build and update pages, templates, and components using existing Webflow systems
• Ensure responsiveness, accessibility, and brand consistency across all Webflow pages
• Implement updates to marketing pages, landing pages, campaign pages, and SEO elements
• Troubleshoot Webflow-related issues and resolve layout or functionality bugs
• Manage content updates including text, images, promotional banners, and media
• Build responsive HTML emailers for marketing campaigns
• Work with designers to translate visual assets into functional HTML files
• Ensure compatibility across major email clients
• Manage file delivery, testing, and approval workflows
• Conduct QA testing for all web updates prior to publishing
• Collaborate with marketing and product teams to ensure timely content rollout
• Maintain strong documentation of all uploads, updates, and workflows
• Support reporting on web updates, performance issues, and recurring bottlenecks
• Identify optimisation opportunities across publishing efficiencies and CMS operations
• Monitor web performance basics (load speed, broken links, formatting issues)

Job Requirements

Qualifications

• Diploma in Web Design, Multimedia, Digital Media, Information Systems, or similar
• Certification in AEM, Webflow, or Email Development is advantageous 

Experience

• 3-5 years’ experience in a web content, CMS, or front-end digital production role
• Hands-on experience with AEM (uploading content, publishing pages, simple page building)
• Experience using Webflow for content updates or page builds
• Ability to build and test HTML emailers
• Experience uploading and managing content within CMS platforms
• Exposure to QA, testing, and troubleshooting web issues

Skills

• Taking ownership
• Managing deadlines
• Collaborating effectively
• High attention to detail
• Problem-solving
• Responding with urgency
• Quality-focused execution
• AEM content management
• Webflow page building & content updates
• HTML & CSS for emailers and web components
• Basic UX understanding (spacing, hierarchy, consistency)
• Quality assurance & attention to detail
• CMS proficiency (AEM, Webflow, others advantageous)

Closing Date: 25 February 2026

go to method of application »

Job Purpose

• Responsible for the effective day-to-day management of the restaurant outlet (including food and beverage service) and the management of the team with specific regard to achieving profitability, maximising operational efficiencies and productivities; maintaining the restaurant product and standards of operation; maximising customer satisfaction; controlling operating equipment and stock, and developing a competent team.

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
• Provides feedback and reports back to management on the performance and challenges within the restaurant
• 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

Restaurant Product Enhancement

• Monitor service offering / products and pricing within restaurants
• Make recommendations of improvements to the product and service offering
• Compile and co-ordinate the food and beverage promotional calendar for the outlet
• Monitor customer service standards in the outlet and identify any areas of concern
• Conduct maintenance walkabouts for front of house and back of house areas
• Monitor health, safety, hygiene and environmental elements in the outlet
• Monitor the use and storage of OE
• Monitor stock control and OE control processes
• Investigate variances / discrepancies and take necessary action to correct

F&B Standards & Governance

• Monitor F&B 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 

• 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

Budget management 

• Participate in the preparation of budget forecasts & controls for the outlet
• 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
• Contribute to month-end financial commentary for the outlet

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

Job Requirements

Education

• Grade 12
• 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 

Work conditions and special requirements

• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirement

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

go to method of application »

Job Purpose

• Responsible for the effective management of financial controls, reporting and accounting and operational team management with specific regard to achieving business profitability and improving financial operational standards in the unit. 

Key Performance Areas

Delivered Operational Financial Accounts:

• Oversee the financial reporting and analysis for F&B and hotel outlets on the property to ensure the financial performance and position of the company is accurate, up-to-date and complete.
• Monitor and manage productivities and payroll costs for the departments
• Oversee the completion of stock control processes.
• Investigate unusual variances relative to budget and previous year
• Conduct an analysis of F&B and Hotel business results and identify relative trends to ensure realistic forecasts
• Find solutions to resolve anomalies and follow-up to ensure execution or change in procedure
• Review Kofax Total Agility (KTA) queries for resolution
• Send manual payments to Shared Services Centre (SSC) for payment
• Assist SSC with AP accruals at month-end
• Request invoices to be created from SSC and distribute to concessionaires, rebates, sponsors, sundry
• Provide details of AR credit notes to SSC
• Request customer refunds to be paid by SSC
• Request bank transfers between accounts where required
• Request disposals, scrappings, impairments, revaluations of fixed assets
• Request vouchers to be processed by SSC via KTA.
• Provide details of departmental recharges to the SSC for processing
• Obtain details of changes to allocations after HODs have reviewed departmental income statements. Forward to SSC.
• Conduct spot checks on cash-ups
• Compile monthly and quarterly forecasts
• Compile annual Budgets and quarterly forecasts
• Manage departmental Capex requirements
• Review financial risks (on Risk Register) quarterly and address mitigating and aggravating circumstances     

Stock Management:

• Develop warehousing plans and objectives for the unit in line with the business strategy
• Adapts warehousing plans to meet changing operational business priorities and plans, collaborating with F&B operators to implement cost saving plans and promotions.
• Manage processes to maintain sufficient stock levels, taking into account holidays, different business levels for different days of the week, seasonal periods, marketing promotions and banqueting events.
• Conduct activities to manage inventory and stock levels and verification of stock counts; as well as resolution of issues surrounding products such as quality, quantity, delivery, services, promotional stock, stock outs, overstocking, obsolete stock, new products and returns
• Oversee the management of stock takes and rotation for all classes of inventory, identifying and communicating with F&B Management and Executive Chef with regards slow moving stock items for consumption decisions
• Manage cost control against budgets ensuring there are no incidents of fraud or mismanagement of resources

Accounting Compliance Management:

• Oversee accounting standards and processes at a unit level
• Focus on improving processes in the unit
• Integrates Group standards into Unit Operations
• Align and update practices with new legislative and tax regulations
• Implement sufficient control measures (including systems and processes) & checks within each department to mitigate any financial risk to the business.
• Monitor compliance to financial procedures, costs, controls and productivities
• Complete relevant statutory returns
• Complete Annual Insurance declaration accurately according to unit financial position and requirements.
• Lodge liability claims and follow up to ensure resolution according to legal and policy requirements.
• Communicate standards and regulations with team to ensure compliance is achieved

Financial Reporting:

• Co-ordinate month end and year end activities and reporting
• Co-ordinate internal and external financial audits
• Commentary on monthly management accounts
• Assistance with annual financial statements
• Financial reporting on departmental projects and initiatives
• Compile tax packs
• Compile quarterly board packs
• Interpret results and provide value-adding recommendations to optimise financial performance (with regards product, process and practices) within the various areas of the operation.
• Compile and provide reports in line with Gaming Board and management requirements that assists stakeholders in making relevant decisions.

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

Stakeholder Relationship Management:

• Act as the SME on Financial statutory legislation and tax requirements
• Communicate actively with departmental managers to review cross-departmental impacts and reconcile data
• Communicate with Financial Operations Manager and report on revenue and financial position as required
• Liaise extensively with the SSC to ensure all processes are being followed
• Partner with Business Managers to ensure management are kept updated on latest developments; risks identified and recommendations
• Provides support and training to accounting teams
• Manages non-conformance issues
• Monitor financial performance of various departments and consult with Functional Managers on results and areas of concern
• Report and consult with management on risk areas and remedial action to be taken
• Present results to management

Job Requirements

Education and Experience

• Grade 12
• B.Com Honours (CTA) with completed articles or equivalent
• At least 6 years' experience in a general financial management environment
• Experience in the control of stock
• Experience in a hospitality/gaming environment an advantage. 
• Ability to work shifts that meet operational requirements
• Meeting the requirements for key gaming licence

Skills and Knowledge

Core and Personal Behavioural competencies:

• Decision-making
• Analysing
• Taking action (initiating, improving, Organising, Delegating)
• Implementing skills (Managing projects, driving results, creating customer experiences)
• Controlling (procedures, deadlines, risks, relationships)
• Maintaining focus
• Emotional maturity
• Relating (interacting, valuing diversity)
• Collecting information (sourcing, checking documenting facts)
• Assuring quality
• Leading people

Technical / Proficiency competencies:

• Knowledge of statutory legal and tax requirements
• Strong technical knowledge including IFRS developments
• Strong knowledge of accounting systems
• Team Planning
• Stock control including F&B, OE and OS
• Proficiency in MS Office
• IFS Finance an advantage
• Keep abreast of new developments in the financial and tax fields
• Integrity
• Process Improvements
• Strong numerical skills
• Technology trends
• Vendor Relationship and contract management

go to method of application »

Main Purpose of the Job

• To prepare and deliver exceptional beverage services within the banqueting and / or restaurant operations to ensure that internal (SOP) standards are continuously achieved and professionally executed

Job Requirements

Minimum requirements (Education and Experience)

• Grade 12 preferred or Grade 10 (with relevant experience)
• 2 years previous experience as a bartender
• Cocktail bartending experience would be advantageous

Work conditions and special requirements

• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Duties and responsibilities include

• Prepare mise-en-place, and conduct any other required checks and preparations for service
• Identify issues with regards the bar display and surrounding areas in terms of appearance/
• functioning of equipment and systems
• Stock bar for service
• Check cleanliness of own section or station

Service Execution

• Keep up to date with regards food products, trends and drinks methodologies required to deliver menus
• Understand and conduct all tasks in line with Food & Beverage standard operating procedures
• Take guest orders accurately and timeously and place in the system
• Explain menu items and make recommendations with regards beverage menu
• Mix drinks and present beverage in line with guest order and outlet standards
• Be attentive to guest requests
• Clear glasses after guests have completed their drinks
• Provide billing to guests
• Conduct cash-ups at the end of service
• Complete beverage stock sheets each shift
• Leverage opportunities to upsell on promotional items
• May be required to prepare cocktails in line with outlined recipes

Bar Standards

• Understand and conduct all tasks in line with F&B standard operating procedures
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
• Use and store operating equipment in line with specifications and safety regulations
• Participate in stock takes
• Conduct daily stock counts of bar smalls
• Resolve or report on any anomalies to the required standards
• Report on any breakages at the end of the shift

Customer Engagement

• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them on arrival and departure, and ensuring respect at all times
• Interact with guests and provide professional service standards and relevant solutions
• Identifies customers and understand their preferences
• Educate customers on business unit facilities, products, reward programme and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

Core behavioural competencies

• Problem Solving
• Collecting Information (listening; asking questions)
• Dealing with Customers
• Checking
• Following Instructions
• Team co-operation

Technical competencies

• Beverage / Cocktail Product Knowledge
• Barrister skills
• Operating equipment use & care
• Beverage service
• Communications skill
• Upselling skills
• Basic Computer Literacy
• Cashiering Services

go to method of application »

Main Purpose of the Job

• Responsible for the food preparation and presentation of exceptional culinary products for the restaurant / banqueting / hotel operations according to Sun International’s operational excellence standards, procedural compliance and customer experience expectations

Job Requirements

Work conditions and special requirements 

• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Duties and responsibilities include

Food Preparation

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Prepare mise-en-place, conduct checks and preparations for service in line with SOP
• Support Chef de Partie in the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques – including preparation of vegetables, sauces, salads, cold starters; and hot dishes
• Control food stock and food cost in own section by minimising waste and off-cuts
• Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order.
• Resolve or report on any anomalies / spoilages to the required standards to management chefs

Culinary Governance Standards

• Arrive at work ready for service dressed in relevant PPE with culinary tools / knives
• Identify issues with regards own work station appearance and functioning of equipment and systems
• Check cleanliness of own section or station
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
• Use and store operating equipment in line with specifications and safety regulations
• Participate in stock takes

Customer Engagement

• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times
• Interact with guests and provide professional service standards and relevant solutions
• Identifies customers and understand their preferences
• Take guest orders accurately at the buffet
• Explain menu items
• Prepare food items for the guest and present in line with standards
• Educate customers on business unit facilities, products and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

Technical competencies

• E usage and storage
• Culinary Product Knowledge
• Cooking Methodology
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control
• Basic Computer Skills

Core behavioural competencies

• Team Co-operation
• Dealing with customers - coping with rudeness, preparation of food
• Judgement through the senses viz aroma, taste, colour, texture
• Using culinary and kitchen equipment
• Following instructions
• Checking – availability of materials; working to specification
• Performing physical tasks – cleaning; tidying; cooking
• Continuous learning