Vacant Jobs at Sun International

Job Description

Job Purpose

• The aim of the graduate programme is to cultivate a new generation of finance professionals who can contribute to Sun International's financial health and strategic financial planning.
• Participants will delve into financial reporting, budgeting, risk assessment, and the integration of financial strategy with corporate objectives. Introduction to Sun International's financial policies, procedures, and tools.
• Workshops on financial compliance, ethics, and the role of finance in the company.
• Shadowing key finance personnel.
• Graduates rotate through various sub-units: Finance, Internal Audit, Commercial & Compliance, and Fraud Risk.
• The program is designed to provide a balance of structured learning and on-the-job experience, ensuring that graduates are ready to tackle the challenges of a career in finance and accounting within Sun International.

Job Requirements

Education

• Grade 12 / Matric
• 3- Year (BCOM) Bachelor of Commerce in Accounting

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Job Purpose

• To prepare and deliver exceptional food and beverage service within the restaurant operations; banqueting operations and / or on the casino floor to ensure that internal (SOP) standards are continuously achieved and professionally executed 

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

Service Execution

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Understand and conduct all tasks in line with Food & Beverage standard operating procedures
• Take guest orders accurately and timeously
• Place guest orders in the system
• Explain menu items
• Make recommendations with regards beverages and menu items
• Interact with kitchen staff respectfully 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

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 

Job Requirements

Education

• Grade 12 preferred or Grade 10 (with relevant experience) 

Experience

• 2 years previous experience as a waiter 

Skills and Knowledge

• 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 

Behavioural Competencies

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

Technical Competencies

• Food & Beverage Product Knowledge
• Food Service
• Operating equipment use & care
• Beverage service
• Communications skill
• Upselling skills
• Basic Computer Literacy
• Cashiering Services 

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Job Purpose

• 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 

Key Performance Areas

• 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
• 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
• 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 

Job Requirements

Education

• Grade 12 preferred or Grade 10 (with relevant experience) 

Experience

• 2 years previous experience as a bartender 

Skills and Knowledge

• 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
• Technical competencies
• Beverage / Cocktail Product Knowledge
• Barrister skills
• Operating equipment use & care
• Beverage service
• Communications skill
• Upselling skills
• Basic Computer Literacy
• Cashiering Services
• Core behavioural competencies
• Problem Solving
• Collecting Information (listening; asking questions)
• Dealing with Customers
• Checking
• Following Instructions 
• Team co-operation

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Job Purpose

• Responsible to supervise the day to day delivery of the food and beverage service and team within a specific outlet / conference centre with the objectives of maintaining standards of service; enhancing the customer experience; and controlling operating equipment and stock in line with Company standards. 

Key Performance Areas

Shift Supervision 

• 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.
• Food and Beverage Product Offering
• Monitor service offering / products and pricing within F&B.
• Make recommendations of improvements to the product and service offering.
• Co-ordinate the implementation of the food and beverage promotional calendar for outlets.
• Monitor customer service standards 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 area.
• Monitor the use and storage of operating equipment.
• Monitor stock control and operating equipment control processes.
• Investigate variances / discrepancies and take necessary action to correct.
• Conferencing Product *Liaises with clients.
• Attends pre-conference meetings.
• Provides client with relevant solutions / options for conferencing – including set-up, themes, decor, lighting, equipment, etc.
• Conduct QA to ensure set-up is in line with client requirements.
• Is present at functions to ensure execution is in line with client requirements.
• Manages staff appearance and floor appearance/ functioning of equipment and systems.
• Control and management of stock and operating equipment as per SOP.
• Liaises with Technical to ensure maintenance schedule plan is adhered to and any issues resolved.
• Monitors and reports on functions.
• Provide input into the post-mortem on events and makes recommendations for improvements.
• Provides ideas and solutions that are innovative and in line with industry trends.

People Supervision

• Supervise 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.
• Supervise employee relations within the department.
• Staff communication and motivation.
• Performance contracting, reviews and development.
• Assist in providing resources and removing obstacles to performance.
• Onboarding of new staff members.

Financial Control

• Authorise spend in line with budget. 
• Conduct accurate 10, 20-day stock takes for the outlet in line with Company process.
• Report on any variances for the outlet.
• 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. 

Job Requirements

Education

• 3-Year Hotel School Diploma or equivalent national qualification in hospitality at Diploma level.

Experience

• 3-4 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations

Skills and Knowledge

• Collecting Information
• Team Co-operation
• Verbally Informing
• Supervising
• Dealing with Customers
• Appraising & developing
• Problem-Solving