Vacancies at The Capital Hotels, Apartments & Resorts

Description

• The Guest Relations Officer is responsible for the supervision and control of all guest services and administration of all Guest Service-related tasks, including maximising and growing production and utilisation in terms of accommodation revenues, conference revenues and Food and Beverage revenue to achieve forecasts.  Since this position forms part of the Rooms Division Department, general Front Office duties is part of the job.

Minimum Requirements:

• Matric
• Hospitality Management Qualification or similar
• Previous Guest Relations experience essential
• Relevant Hospitality Management qualification is advantageous
• Hands-on Problem-Solving approach and the ability to remain calm under pressure
• Experience with an HMS system (Protel advantageous)
• Customer service driven with outstanding communication and active listening skills
• Friendly, courteous and service-orientated
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills

go to method of application »

Description:

• The Assistant Complex F&B Manager is responsible for supervising and coordinating all day to day food and beverage operations for the Restaurant, Room Service, Conferencing and Functions at the Hotel and all details pertaining to functions being held in keeping with the Capital Hotel Group’s standards.  The position is primarily concerned with three main functional activities:  supervision, front of house and administration. The incumbent will assume the role of second in charge to the F&B Manager and will take the lead in the absence of the F&B Manager as and when needed.

Minimum Requirements:

• Matric
• Hospitality Management Qualification
• 2 – 3 Years Assistant Food and Beverage Management experience
• Previous Restaurant Management experience beneficial.
• Strong Food and Wine knowledge.
• Proven Staff Management experience of a team of 45 staff and more
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Friendly, courteous and service-orientated
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills

go to method of application »

Description:

• The Handyman ensures a smooth and consistent resolution to maintenance issues logged during a shift and via verbal instructions. Areas of responsibility include: Security, Pools, Grounds, Hotel Rooms and any other area of the Hotel. The role will include general DIY and maintenance including basic carpentry, plumbing, painting and decorating.

Minimum Requirements:

• Matric
• 1 – 2 Year previous Handyman/Maintenance experience
• Additional qualifications within the field advantageous (Salary Dependent)
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Ability to run with multiple tasks/jobs at once

go to method of application »

• We are seeking a driven and commercially minded individual for a Spa Manager role at our new spa in Durban. This opportunity is ideal for a business management graduate with at least three to five years of business management experience who is looking to build a long term career in the spa and wellness industry. Previous spa experience is not required.
• The Spa Manager will be responsible for the complete spa business and all business aspects, with full accountability for financial performance, operations and people management, marketing and Sales. 

Key responsibilities include:

• Full responsibility for the overall performance and profitability of the spa
• Managing budgets, forecasts and financial controls
• Driving revenue growth, cost management and operational efficiency
• Leading, motivating and developing the full spa team
• Overseeing pricing, scheduling, stock control and supplier relationships
• Ensuring consistently high standards of service and guest satisfaction

What we are looking for

• A degree in business management or a related field
• At least three to five years of business management experience
• Strong commercial, financial and analytical skills
• Proven leadership and people management ability
• A clear interest in hospitality and wellness and a desire to build a career in the spa industry
• This is an excellent opportunity to take ownership of a premium spa business and grow within a respected organisation.

go to method of application »

About the role

• The Commercial Executive drives the commercial success and long-term growth of the group. You will lead revenue generation, commercial strategy and market positioning across the portfolio, and make sure revenue, distribution, reservations and commercial systems work in alignment to deliver strong and sustainable performance. This role connects strategy with execution, ensuring commercial platforms, reporting tools and revenue systems support business goals and enable informed decision-making. Reporting to the Managing Director / Chief Operating Officer, you will lead Commercial, Sales and Revenue and build a commercial function that is proactive, aligned and consistently improving performance.

What you'll do:

• Lead the Group's commercial strategy and revenue direction: develop and implement strategies aligned with group growth objectives, drive revenue across accommodation, F&B, events and ancillary streams, lead pricing, packaging and promotional strategy, and present clear commercial insights to executive leadership
• Oversee and improve commercial performance across the portfolio: support forecasting and budgeting, monitor RevPAR, ADR, occupancy and conversion, identify risks and performance gaps, and optimise sales and distribution channels
• Provide strategic leadership to the Central Reservations function (ResHub): maximise conversion, revenue and service quality, keep booking processes, rate loading and inventory controls accurate, and develop the reservations team
• Own system performance and governance: drive optimisation, upgrades, integrations and vendor management across PMS, RMS, CRM, booking and distribution platforms and reporting tools, and protect data accuracy and integrity
• Align teams and stakeholders: keep finance, marketing and operations aligned on commercial priorities, contribute to organisational planning and mentor team members to build commercial capability

What you'll bring:

• Matric, together with a bachelor's degree or diploma in Business, Hospitality, Commerce or a related discipline
• 8–12 years' leadership experience in commercial, revenue or hospitality roles
• A demonstrated track record of achieving revenue growth and improving commercial outcomes
• A background managing reservations, revenue operations and distribution channels
• Familiarity with PMS, RMS, CRM tools and distribution platforms
• Experience collaborating with senior executive teams
• Strong strategic thinking and commercial judgement, with the ability to translate data into clear direction and align teams behind shared goals
• Strong communication, stakeholder alignment and influencing skills, balancing strategic and operational priorities

go to method of application »

Description:

• The Sous Chef is responsible for assisting the Executive Chef and Executive Sous Chef with all food production in the restaurant, conferences and banqueting, room service and any other food outlets.  This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The Sous Chef assumes a position of Second-In-Charge when the Executive Sous Chef is not present, and takes charge of the Kitchen and its operation in the absence of the Executive Sous Chef.  The position is primarily concerned with three main functional activities: supervision, food production and administration.

Minimum Requirements:

• Matric
• Culinary Arts Diploma or similar
• Previous experience as a Sous Chef in a 4/5-star hotel
• Previous Restaurant experience advantageous
• A’la Carte and Banqueting experience essential
• Hands-on Problem-Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills and ability to delegate effectively
• Think creatively
• Apply professional, product or technical expertise

go to method of application »

Description

You will be responsible for (but not limited to):

• Checking guests in and out of the hotel
• Maintaining guest accounts and processing guest transactions during their stay
• Dealing with any and all special needs or requests from guests during their stay
• Assisting with reservations for guests as and when required
• Running of Night Audit shifts

Minimum Requirements:

• Matric
• Hospitality Qualification or Similar
• 1 – 2 Years Receptionist experience
• Sound knowledge of Front Office, Reservations and General Management Procedures
• Communication, engagement and Guest Service Skills
• Previous Night Audit experience advantageous
• Strong Computer Literacy skills in terms of MS Office and a reputable PMS (Protel)
• Hands-on Problem-Solving approach and the ability to remain calm under pressure and take control of incidents and investigations
• Ability to work as part of a team, as well as independently
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Ability to work shifts
• Ability to remain highly confidential and be able to treat sensitive information with the highest level of diplomacy

go to method of application »

Description:

• The Gardner ensures a smooth and consistent resolution to maintenance issues logged during a shift and via verbal instructions. Areas of responsibility include: Security, Pools, Grounds, Hotel Rooms and any other area of the Hotel. The role will include general DIY and maintenance including basic decorating.

Minimum Requirements:

• Matric
• 1 – 2 Year previous Gardening experience
• Additional qualifications within the field advantageous (Salary Dependent)
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Ability to run with multiple tasks/jobs at once

go to method of application »

Description:

• The F&B Manager leads and coordinates all hotel food and beverage operations across restaurants, bars, banqueting, conferencing and room service, ensuring exceptional guest experiences, operational efficiency and profitability. This includes managing budgets, stock control and labour costs, ensuring full compliance with health, safety, hygiene and liquor licensing regulations, and leading and developing F&B teams across all outlets to deliver consistent, high-quality service.

Minimum Requirements:

• Matric
• Hotel management diploma or equivalent
• Minimum 5-8 years' Food and Beverage operations experience within a hotel or hospitality environment
• Previous management experience overseeing multiple outlets (restaurants, bars, banqueting, conferencing or room service)
• Knowledge of health, safety, hygiene, labour and liquor licensing legislation relevant to hospitality operations
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Huge emphasis on staff training and development
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills