Vacant Jobs at Sun International

Job Purpose

• To provide a wide range of administrative, project and general support duties of a responsible, confidential and complex nature to the Hotel Manager and the Hotel management committee, and to ensure the seamless implementation and consistent delivery of services provided by the hotel manager’s office to all guests, staff, vendors and stakeholders, in line with Company procedures and standards. 

Key Performance Areas

Office Administration Management

• Provide administrative support to the hotel operations management team (including e-mails, mail and telephone)
• Allocate and reconcile supplier invoices correctly and resolve all queries in the financial system
• Submit all contractor timesheets, invoices, and departmental expense claims to the Finance department as per company policy and procedures.
• Order stationery, paper and other office consumables (as per company procedures), ensuring availability on demand.
• Type correspondence proficiently including letters, etc.
• Develop a filing system (including records and reports) that enables others in the business unit to be able to access required documents
• Store confidential documents for safe keeping
• Coordinate the flow of paper and electronic documents to the appropriate parties
• Prepare internal and external communication documents and type correspondence proficiently including letters, etc.
• Complete reports / minutes/ presentations / departmental documents and distribute to relevant parties
• Prepare, co-ordinate and distribute the monthly reports including the month-end Report
• Administration of Kronos for the Hotel Manager’s office and management team
• Follow through on outstanding issues and action lists from minutes with relevant HODs
• Prepare the departmental budget information and record and monitor monthly expenses, escalating any variations to budget

Hotel Operations Departmental Support

• Book meeting venues according to meeting requirements – number of people, equipment, times, access to floor, accessibility, refreshments, and time frames.
• Co-ordinate and record meeting content including invites, agendas, minutes
• Have an up-to-date understanding of facilities and products available for hotel
• Update the hotel team activities in a calendar across multiple areas
• Manage calls, queries and requests received by the office on a daily basis ensuring that these are resolved, redirected or reassigned to relevant persons within the department.
• Troubleshoot and resolve requests with internal clients and external stakeholders, where relevant, including providing non-advisory information to stakeholders on policies, procedures and financial payments.

Monitored Departmental Employee Processes

• Track staff leave liability for the business unit, escalating any areas of concern
• Document the training needs analysis for the hotel, and monitor training attendance
• Chase the completion of people management processes (with HR) on behalf of the manager including the scheduling and co-ordination of:
• Performance contracts and review sessions
• Payroll requirements / documentation
• Starter pack completion
• Escalate areas of concern to management as per department norms and company policy.
• Provide departmental on boarding for new management employees within the hotel department, including liaising with new staff members re the completion of starter packs / contracts
• Ensure new hotel management staff have necessary equipment, stationery and security tags

Delivered Client Service 

• Keep management updated with regards progress on projects and relevant activities, and where necessary escalate unresolved issues
• Respond to and resolve queries with internal and external clients
• Develop and maintain sound working relationships with relevant departments
• Interact with clients and provide professional service standards and solutions
• Keep up to date with functional services and facilities

Requirements

Education

• Minimum of 3 years' experience in an administration role, preferably obtained in the hospitality environment.

Experience

• Grade 12 Certification or Diploma in administration, or secretarial would be preferred.

Skills and Knowledge

Technical / proficiency competencies

• Hotel Industry knowledge
• Contract and SLA administration
• Project co-ordination
• Strong English Verbal & Written Communication skills
• Financial awareness 
• Emotional resilience and ability to handle pressure 
• Proficient Computer Skills (MS Office/Opera/CLMS)
• Conformance to Internal Standards
• IFS (Purchase requisitions)
• Take Initiative
• Writing formal correspondence
• Stakeholder Relationship Management
• Customer Services Orientation
• Clerical Administrative functions
• Planning Co-ordination
• Hotel Industry Knowledge

Core & Personal behavioral competenciesDecision-making skills

• Multi-tasking
• Planning and co-ordination
• Handling information / following instructions
• Clerical Administrative functions
• Problem-Solving
• Checking / attention to detail
• Writing formal correspondence
• Take initiative
• Customer service orientation
• Stakeholder Relationship management
• Presentable, professional, creative, assertive team player with high energy levels

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Job Purpose

Responsible for the management of the kitchen operations and team within an area of the business unit (including a range of restaurant outlets and / or banqueting operations), with specific regard to:

• maximising revenue potential in specific outlets
• improving of standards of operation (including health, hygiene, safety and environmental standards)
• provide recommendations for innovative culinary products; enhancements and production
• control of kitchen operating equipment and stock
• control of kitchen spend and wastage
• team management
• implementation of culinary operational efforts to achieve the unit’s strategies and objectives

Key Performance Areas

Delivered Culinary Plan &Results

• In collaboration with the Executive Chef, develop outlet objectives and deliverables in line with the Culinary strategy
• Facilitate the communication and implementation of Culinary deliverables for the outlet
• 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 coverage
• Handle shift briefings / handovers / shift reports
• Manage the preparation of mise-en-place
• Complete opening and closing checklists
• Interact and be present on the floor during service to ensure food quality and presentation in line with standards
• Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.
• Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced
• Monitor the cleanliness and hygiene of the kitchen before, during and after service

Reporting

• Completes shift reports
• Produce a 10-day / 20-day and monthly food cost report
• Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc)
• Audit food safety standards to ensure outlet compliance with relevant legislation regulations

Culinary Standards & Governance

• Conduct maintenance and hygiene inspections in all areas of the kitchen
• Monitor health, safety, hygiene and environmental elements in the outlet
• Manage the control and storage of stock and operating equipment as per SOP for the outlet
• Investigate variances / discrepancies and take necessary action to correct
• Monitor Culinary standards and processes
• Control waste for the outlet
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

Financial control

• Collaborate with the Executive Chef to complete the planning for the Budget and forecasts for the outlet
• Motivate and manage Capex requirements for the outlet
• Authorise spend in line with budget
• Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.
• Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
• Report on staffing and productivities
• Monitor departmental leave liability
• Check all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff

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

Stakeholder Relationship Management

• Liaise with F&B on food and beverage offering, menus and services in the various outlets
• Inform and update staff on objectives, shift information, VIP information, changes in regulations and the business requirements
• Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA

Requirements

Education

• 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level

Experience

• 5-6 years’ experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years’ experience must have been as a Sous Chef
• Demonstrated ability to make use of intermediate computer skills

Skills and Knowledge

Core behavioural competencies

• Decision-making – use of initiative
• Learning – training; coaching; staying abreast of industry developments
• Implementing and co-ordinating – organizing people; non-people resources
• Numeracy and calculation skills
• Analysing and diagnosing – numerical information; trends in data
• Problem-solving
• Making fine judgements through the senses viz colour, taste, texture

Technical / proficiency competencies

Knowledge

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards

Skills

• PC skills
• Coaching
• Cooking methodologies

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Job Purpose

• Responsible to perform and supervise (when necessary) daily HVAC repairs, installations and troubleshooting of refrigeration equipment and systems across the business unit according to legislation and standards.

Key Performance Areas

Maintained HVAC Systems & Equipment

• Check in with services office for scheduled jobs after the completion of each job and at the end of each workday.
• Responsible for time management of jobs scheduled each day.
• Prepare necessary tools and PPE for the day ahead.
• Respond to requests relating to HVAC equipment and systems installations, repairs and upgrades in line with scheduled repairs and preventative maintenance plans.
• Conduct investigations and diagnose system or equipment faults.
• Troubleshoot and complete repairs in line with identified faults.
• Inspect and audit HVAC supplies, machinery and systems and address any risk area
• Set up aircon and or heating systems, which can include installing pumps and air ducts to specification and standard, ensuring that they are fully functional.
• Conduct check-ups on systems and perform any preventative maintenance
• Adjust system settings and conduct performance tests using specialized tools.
• Keep management up to date and feedback on status and challenges with regards repairs and installations.
• Store and secure parts and tools needed in line with regulations and SOPs

HVAC Compliance

• Inspect and test different HVAC systems to ensure compliance with safety regulations
• Store HVAC assets; technical stock and parts in line with regulations
• Maintain Personal Protective Equipment in line with specifications and regulations
• Keep up to date with latest trade knowledge and skills in line with updated equipment and systems, as well as regulations around HVAC requirements
• Keep up to date with policies and procedures for installing, maintaining and repairing HVAC equipment or machinery; as well as revised testing or installation procedures, and align practices

Shift Supervision

• Completes and signs off on inspections registers for HVAC equipment, systems, etc.
• Interact and be available to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Supervise contractors / junior staff appearance and handling of equipment
• Report and resolve any issues experienced
• Supervise the control stock and operating equipment as per SOP
• Completes supporting job / work card admin / paperwork
• Provides support to contractors or staff on escalated technical HVAC queries
• Follows up on fault logging until resolution

Requirements

Education

• 2-Year Diploma / Trade Test in HVAC.

Experience

• Minimum of 2 years’ experience in an HVAC position within a hospitality maintenance environment.
• Supervisory experience is an advantage.

Skills and Knowledge

• Core behavioural competencies
• Initiative
• Attention to detail and quality
• Building Positive Working Relationships
• Customer Centricity & Stakeholder focus
• Drive for Results

Technical / proficiency competencies

• Working experience of SHE legislation and standards
• Proficiency in MS Office, IFS & Pragma
• Be able to install, repair, adjust, maintain and troubleshoot the following equipment:
• Refrigerant controls (metering devices)
• Hermetic compressors
• Heat Pumps to 5-ton
• Split systems to 5-ton
• Packaged units to 5-ton
• Ductless splits
• Electric Motors (3-phase and 1-phase)
• Electric motor controls (contractors, starters, relays, disconnect, thermostats, etc.)
• Intake and exhaust fans
• Unit heaters (hot water, steam and electric)