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Main Purpose of the Job

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

Core Behavioural Competencies Technical / Proficiency Competencies   

• Planning and co-ordination   
• Conformance to Internal Standards   
• Handling information / following instructions   
• Sun international Structure and Channels   
• Clerical Administrative functions   
• Food & Beverage Procedures   
• Problem Solving   
• Food & Beverage Product Knowledge   
• Checking / attention to detail   
• Communication skills – written and verbal   
• Writing formal correspondence   
• Computer Literacy (MS Office / Peoplesoft)   
• Take initiative   
• IFS (Purchase requisitions)   
• Customer service orientation   
• Professionalism and image   
• Relationship building   
• Knowledge of Kronos is an advantage

Deliverables

Office Administrative Support

• Provide administrative support in the Food & Beverage office (including responding to 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 first line queries and issues with guests and other stakeholders.
• 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 Coordination

• 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. 

F&B Co-ordination

• Consolidate, resolve (where possible) and monitor external customer feedback or complaints or escalate to relevant person/department.
• Assist in co-ordinating restaurant reservations
• Communicate and distribute Time & Attendance reports to the various outlets in the department and update accordingly in the system
• Investigate and track any absenteeism / outstanding leave forms, etc.
• Compile, document and follow-up on project implementation for the department
• Follow-up on action lists
• Develop and update a shared folder for the department with relevant and up-to-date F&B operations documentation and processes
• Conduct ad-hoc projects or research as requested by the F&B Manager

Stakeholder Relationship Management

• Provides relevant guidance and support to operational teams and stakeholders
• Maintain relationships with service providers and business partners ensuring there is alignment on service requirements and standards
• Informs department / staff of information required to perform the duties and relevant 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 Unit management on the  performance, progress and challenges within the various business areas including F&B, housekeeping, maintenance, etc.

Job Complexity

Know How

• Specialised knowledge is required for the application of practical methods and techniques
• Wok is performed in line with defined procedures and processes and proficiency in the specialised use of administration materials, equipment and tools
• Planning is short-term within a 3-month period and within regular activity cycles
• Communicates, co-ordinates and interacts with others in the value chain to ensure seamless client experiences
• Manages one's time and resources to ensure that objectives are achieved effectively and on time.

Problem- Solving

• Interprets customer requirements in terms of services available and the applicable constraints
• Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority;
• Considers all the facts, options and possible outcomes prior to making decisions;
• Works independently, and is orientated towards solving customer queries.

Accountability

• Takes ownership of departmental requests and requirements.
• Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
• Interprets customer / client requirements in terms of services available and facilitates operational processes
• Refers problems falling outside parameters to the manager for resolution

Requirements

Education, experience, and competencies required.

• Grade 12
• Secretarial Diploma is an advantage
• A minimum of 2 years administrative / secretarial functions

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

Prepared Work Area

• 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

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

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

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

Job Complexity

Know How

• Knowledge required involves the practical application of work procedures and processes
• Planning is generally on a short-term basis (for the week) and within regular activity cycles.
• Communicates, co-ordinates and interacts with others in the value chain to ensure F&B customers receive exceptional experiences
• Manages one's time and resources to ensure that objectives are achieved effectively and on time.

Problem Solving

• Interprets customer requirements in terms of services available and the applicable constraints
• Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority;
• Considers all the facts, options and possible outcomes prior to making decisions;
• Works independently, and is orientated towards solving customer queries.

Accountability

• Takes ownership of special requests and requirements.
• Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
• Interprets customer requirements in terms of services available and facilitates operational processes
• Refers problems falling outside parameters to the manager for resolution.
• Preference will be given to suitably qualified employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998 (and any amendments thereto), the relevant internal recruitment policy as well as unit’s employment equity plans and Gaming Board License conditions.
• As a result of the company’s operational requirements, you may be expected to work in any area designated as a “smoking area”.  
• Right of first refusal will be given to candidates from the licensed area.
• (Mbizana, Flagstaff, Maluti, Mount Fletcher, Lusikisiki, Matatiele, Mount Ayliff)
• People living with disabilities are encouraged to apply.

Requirements

• Education, experience and competencies required
• Grade 12 or equivalent national qualification
• 2 years previous experience as a bartender

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 Complexity

Know How

• Knowledge required involves the practical application of work procedures and processes
• Planning is generally on a short-term basis (for the week) and within regular activity cycles.
• Communicates, co-ordinates and interacts with others in the value chain to ensure F&B customers receive exceptional experiences
• Manages one's time and resources to ensure that objectives are achieved effectively and on time.

Problem Solving

• Interprets customer requirements in terms of services available and the applicable constraints
• Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority;
• Considers all the facts, options and possible outcomes prior to making decisions;
• Works independently, and is orientated towards solving customer queries.

Accountability

• Takes ownership of special requests and requirements.
• Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
• Interprets customer requirements in terms of services available and facilitates operational processes
• Refers problems falling outside parameters to the manager for resolution.

Core & Personal behavioral 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

Technical / proficiency competencies

• OE 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

Key Performance Areas

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

Operations Control

• Safe use and storage of operating equipment, operating expenses (gas, chemicals)
• Storage and use of operating supplies (CONSUMMABLES, PACKAGING, CHEMICALS)
• Conduct food and equipment daily stock counts
• Report on variances / discrepancies and take necessary action to correct
• Monitor food costs (purchases related to revenue)

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

Requirements

Education, experience and competencies required

• Grade 12 or equivalent national qualification
• 1-Year Culinary Certification or equivalent national qualification in culinary skills at Certificate level
• Membership with South African Chef’s Association and other relevant culinary accreditation Membership
• 6 months experience in culinary operation

go to method of application »

Description

Main Purpose of the Job

• The Food & Beverage team will be responsible for delivering hospitality services at the business unit, partnering with key stakeholders to create great customer experiences for guests visiting our properties; contributing to growing hospitality revenues, achieving operational governance and service standards, minimising wastage, and encouraging innovative solutions, in line with Sun standards and regulations.
• The Food & Beverage Attendant, as a member of the this team, will be responsible to prepare and deliver exceptional services to our customers within all F&B areas including restaurant operations; banqueting operations and on the casino floor (where relevant).
• Those in the role will be required to set-up restaurant, conferencing, seminars (if applicable) and banqueting facilities in preparation for service; prepare and serve beverages, and deliver food and beverage services to customers, ensuring that standards are continuously achieved and professionally executed.

Job Complexity

Know How

• Knowledge required involves the practical application of work procedures and processes
• Planning is generally on a short-term daily / weekly basis and within regular activity cycles.
• Communicates, co-ordinates and interacts with others in the value chain to ensure customers receive exceptional experiences
• Manages one's time and resources to ensure that objectives are achieved effectively and on time.

Problem Solving

• Interprets customer requirements in terms of services available and the applicable constraints
• Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority;
• Considers all the facts, options and possible outcomes prior to making decisions;
• Works independently, and is orientated towards solving customer queries.

Accountability

• Takes ownership of customer requests and requirements.
• Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
• Interprets customer requirements in terms of services available and facilitates operational processes.
• Refers problems falling outside parameters to the team leader/manager for resolution.

Core & Personal behavioral competencies

• Collecting Information
• Assuring Quality
• Creating Customer Experiences
• Relating (connecting; valuing diversity, interacting)
• Collaborating
• Acting with energy and enthusiasm
• Following Procedures & Standards
• Maintaining focus
• Demonstrating initiative
• Building the Sunway Culture

Technical / proficiency competencies

• Food & Beverage Product Knowledge
• Food Service
• Operating equipment use & care
• Beverage / Cocktail Product Knowledge
• Barrister skills
• Beverage service
• Stock control procedures
• Written and Verbal English Communications skills
• Numeracy skills
• Upselling skills
• Basic Computer Literacy
• Cashiering Services

Key Performance Areas

Prepared Work Area

• Prepare mise-en-place, place settings and any other required checks and preparations for service
• Set-up and break down for functions in line with event requirements and start times (when required)
• Identify issues with regards the outlet’s floor appearance/ 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
• Resolve or report on any anomalies to the required standards

Delivered Food Services

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Take guest orders accurately and timeously
• Place guest orders in the system
• Explain menu items
• Make recommendations with regards food menu items
• Interact with kitchen staff around any special requests
• Deliver food and beverage dishes to customers and present in line with standards
• Be attentive to guest requests
• Clear tables after guests have completed their meal
• Provide billing to guests (where relevant)
• Conduct cash-ups at the end of service (where relevant)
• Leverage opportunities to upsell on promotional items

Prepared & Delivered Beverage Services

• Keep up to date with regards beverage products, trends and drinks methodologies required to deliver menus
• 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
• Clear glasses after guests have completed their drinks
• Provide billing to guests and administer cashiering transactions
• Conduct cash-ups at the end of service
• Complete beverage stock sheets each shift
• 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
• Leverage opportunities to upsell on promotional items

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

Equity

• Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.
• Right of first refusal will be given to candidates from Mgungundlovu Communal Property Association (MCPA) and the licensed areas: (Mbizana, Flagstaff, Mount Fletcher, Lusikisiki, Matatiele, Mount Ayliff, Mount Frere, Umzimkhulu, Ntabankulu)
• People living with disabilities are encouraged to apply.

Requirements

Education, experience and competencies required

• Grade 12 or an equivalent national qualification on the NQ Framework 
• 2 years previous experience as a waiter, bartender or other role in a customer services environment

Work Condition & Special Requirements

•  Ability to work shifts that meet operational requirements (including weekends, evenings and public holidays)
• Physically 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 »

Description

• Responsible to be the frontline customer service point in facilitating the play of casino tables games whilst providing exceptional service on the floor in accordance with company standards and gaming regulations.

Requirements

• Grade 12 or equivalent national qualification in gaming operations
• Meet the requirements of a gaming license
• Ability to work shifts
• Work in a smoking environment
• Previous experience in a customer facing role
• Demonstrated competence in all requirements (including an ability to deal blackjack, Baccarat, Poker and roulette)

TECHNICAL SKILLS

• English verbal communication skills
• Numerical skills (calculations of large numbers)
• Deal tables games including Roulette / Blackjack**
• Use Gaming Tables equipment – chip handling, chipping machines, Shuffling machines**
• Betting procedures**
• Compliance procedures and regulations**
• Basic responsible gambling principles**
• Basic computer skills

Core & Personal behavioural competencies

• Problem Solving
• Collecting information
• Dealing with Customers
• Handling Conflict
• Attention to detail
• Following Instructions
• Emotional resitance
• Honesty in handling cash
• Preferred Personality Traits
• Presentable, Positive, Team player, Service oriented, Energetic, Passionate, Friendly, Entertaining and able to create a fun environment for guests, Confident, professional