Vacancies at Fancourt

The Links is an iconic golfing landmark in South Africa, situated in George, Southern Cape.

• As a private club, we offer exclusivity and privacy to all our members. We actively create and curate a world-class experience across all areas of service delivery.
• The ideal candidate will have good interpersonal skills, have a friendly attitude towards people, can comfortably and engagingly communicate with colleagues, superiors and guests, and relish the opportunity to wow his clients.
• The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 3 years as a Commis Chef in a 4*/5* environment . Computer literacy on MS Office, SAP, will be an advantage. 
• You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time. 

Duties include, but are not limited to: 

• Food preparation & presentation to 5 star standards, also noting guest preference / dietary requirements;
• Contributing ideas and assist in the roll-out of potential additional revenue streams / business opportunities;
• Assist Sous Chef (e.g. menu writing, trend research, etc.);
• Par stock, costing, rotation & stock take;
• Supervision, motivation, training & performance management of staff;
• Ensure Operating equipment (OE) is well maintained;
• Adherence to all health & safety requirements, including utmost cleanliness, recycling, pest control & general waste management.

go to method of application »

• Fancourt, South Africa’s premier golfing, leisure and lifestyle destination, is situated in George in the heart of the Garden Route. The Pastry department are now recruiting for a Commis Chef.
• We are looking for someone with drive and passion for the industry, with the ability to keep up with the high pace, and a sincere commitment to exceed expectations.
• The ideal candidate will be creative, have a keen eye for detail, be able to work in a fast paced, highly pressurised environment, be able to lift, carry and handle large utensils and food produce and be able to work long and flexible hours from time to time.
• The position also requires that the candidate has a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 1 years’ experience as a pastry chef with bakery focus in a quality production kitchen. Experience within a 4*/5* environment will be advantageous. 

Duties include, but are not limited to: 

• Food preparation – as per specific area, according to specified menus, standards and in line with costing and portions;
• Care of operating equipment – cleaning, repair, storage;
• Adherence to all health & safety requirements including utmost cleanliness, recycling, pest control & general waste management.

go to method of application »

• We are looking for someone with a minimum of Grade 10, no criminal record, and 2 years’ experience in either landscaping, horticulture or commercial estate gardening.
   

Duties include, but are not limited to: 

• Weeding, pruning, cleaning, clearing, planting and watering;
• Identification and control of alien invasive weeds;
• Litter control and general aesthetics;
• Performing general outdoor tasks to keep up with 5* standards;
• Report Health & Safety issues.

go to method of application »

• We are looking for someone with a minimum of Grade 12, no criminal record, and 2 years’ experience in either landscaping, horticulture, commercial estate gardening or currently a Horticulture student. We are ideally looking for someone who are in the process or have obtained a Horticulture qualification. A drivers’ license would be ideal. 

Duties include, but are not limited to: 

• Weeding, pruning, cleaning, clearing, planting and watering;
• Communicating to contractors;
• Identification and control of alien invasive weeds;
• Events and function set-ups;
• Litter control and general aesthetics;
• Performing general outdoor tasks to keep up with 5* standards;
• Report Health & Safety issues.

go to method of application »

KEY RESPONSIBILITIES:

• You will be responsible for the overall food and beverage experience in the Club House, the Halfway House, and the function venue. You will be responsible for the following key deliverables:
• Ensure member and customer relationships are built and supported effectively and is professional, warm and sincere; ensure service is intuitive and feedback is attended to promptly and with empathy;
• Ensure the food offering and service standards are of world-class standards; Create and implement strategies that ensure, and manage the delivery of, overall success in food & beverage operations;
• Ensure both kitchen and front of house run efficiently and that product and service standards are consistently excellent;
• Ensure sound financial, operational and people management practices are implemented and adhered to;
• Ensure stock and OE controls are in place and adhered to;
• Ensure strategic plans are in place and delivered on;
• The general day-to-day functions of the division are managed efficiently.
• Upselling initiatives and techniques are consistently filtered down;
• Events and functions are well planned executed;
• Weekly/Monthly rosters & leave plans are done in line with the business needs;
• Financial discrepancies with cash ups & payments are resolved timeously;
• Please note that these are key areas and therefore not an exhaustive list of duties.

KEY QUALIFICATIONS AND SKILLS: This position requires:

• A relevant hospitality and / or F&B management tertiary qualification;
• Knowledge of technology (software and hardware) relevant to the F&B Division, accounting and point of sale systems and advanced competency in MS Office are essential;
• A minimum of 2 years’ experience in a similar or Restaurant management role;
• Knowledge of and current working experience in an international luxury resort (LHW standards and the implementation thereof);
• Working knowledge of the following key operational matters: staff development, wine & beverage lists compilation and management, financial management and reporting, stock and OE controls and management, OHSACT;
• Conceptualising F&B experiences with the management team.

KEY COMPETENCIES AND BEHAVIOURS:

• The role requires someone who is competent in communicating with internal and external stakeholders at all organisational levels (in writing or verbal), establishing and maintaining constructive and cooperative working relationships with others, making decisions and solving problems, and organising, planning, and prioritising work. The ideal candidate will also be diligent, act with integrity, can practice self-control and has a high stress tolerance, is a team player, can be appropriately assertive.

We are looking for someone who can demonstrate skills in terms of the following key work activities:

• Good communication skills with Members, guests and staff;
• Efficient staff management, development, training and effective leadership skills;
• Developing operating strategies, plans, or procedures;
• Developing, implementing and upholding service standards and norms;
• Financial acumen (knowledge and practical) – Revenue and cost management;
• Guest service management; customer complaint / problem resolution;
• Problem solving & Decision making.