Sun International Vacancies

To apply, click on the link at the end of the posts and all the best with your applications.

Gaming Technical & Floor Assistant

Job Reference Number: SI-301
Department: Slots Technical : Slots Technical
Business Unit:
Industry: Gaming
Job Type: Permanent
Positions Available: 1
Salary: Market Related

Sibaya provides a uniquely exciting and memorable gaming and entertainment experience, we are a passionate Team that takes pride in everything we do & we ensure that our guests & staff are treated with dignity and respect. Sibaya is looking for a very vibrant, reliable person that has passion in Gaming & Technical Floor Assistant field.

Job Description

Main Purpose of the job:

The GTFA is responsible to be the frontline customer point of contact, providing exceptional service to guests on the Slots Floor, and assist with the servicing and cleaning of Gaming Machines components in accordance with Company Standards and Gaming Regulations. 

Duties and responsibilities include:

• Provides accurate guest information including promotional information
• Greets guests with a friendly smile, eye contact on arrival, friendly goodbye and always treated with respect.
• Be available and interact with guests to assist with queries
• Cleaning, servicing, replacing, and testing of minor components of EGMS, Gaming Kiosks, Displays, card reader, keypads, iView screen, note acceptor, EGM bases, Gaming Table Equipment, Signage, cashiering equipment, marketing, and promotional equipment (Refer to the work output task register)
• Record all job cards
• Move and place EGMs
• Clean-ups move location
• Ensures RGP information is displayed
• Clean-ups move location
• Keep workshop tidy and safe
• Clean, store and secure equipment

Job Requirements

Minimum requirements (Education and Experience)

• Grade 12 academic (with at least a C symbol in HG Natural Science and HG Mathematics) or
• Grade 12 technical (with at least a C symbol in HG Math’s and HG Electronics/ Electrical) or
• National Certificate in Gaming Operations
• N3 – Electric/ Electronic
• Previous experience in a customer facing role is an advantage

Skills and competencies

• Meet the requirements for a gaming license
• Ability to work shifts that meet operational requirements
• Gaming Component Knowledge
• Physically able to work and stand for long periods of time
• Physically able to move machines and handle and work with tools applicable to the job
• Gaming Component Servicing & repairs
• System auditing& investigations
• English verbal communication skills
• Proficient Gaming Technical Standards 30% computer skills

Additional Information

• Please Note that, 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.

• Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed.  In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.
• Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.

Sous Chef

Job Reference Number: SI-294
Department: F&B : Banqueting
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 2
Salary: Market Related

GrandWest is looking for Sous Chefs

Job Description

Job Purpose

Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards. 

Key Performance Areas

Duties and responsibilities include:

Delivered Culinary Business plan for the outlet

In collaboration with the Executive Sous 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

Outlet Product Enhancement

Keep up to date with regards food products, trends and cooking methodologies required to deliver menus

Monitor products and pricing within the outlet

Make recommendations of improvements to the product / menu offering

Compile and co-ordinate the culinary promotional calendar for the outlet

Monitor standards in the outlet and identify any areas of concern

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, operating expenses (gas) and operating supplies (packaging, chemicals), 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

Outlet Budget Management

Collaborate with the Executive Sous 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

Monitor food costs (purchases related to revenue)

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

Produce a 10-day / 20-day and monthly food cost report

Monitor departmental leave liability

Check and report on all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff

Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.

Contribute to month-end financial commentary for the outlet

People Management

Manage 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

Manage employee relations within the department

Staff communication and motivation

Performance contracting, reviews and development

Provide resources and remove obstacles to performance

Recruit and resource for talent for positions within the department

Onboarding of new staff members

Customer Relationship

Management

Ensures that guests are treated with courtesy and respect at all times

Interact with guests and provide professional service standards and solutions

Handle any escalated complaints, disputes and suggestions as required

Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice

Be present on the floor during service / promotions or functions

Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc.)

Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective

Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property

Job Requirements

Education

3 -Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level  Membership with South African Chef’s Association and other relevant culinary accreditation 

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 Chef De Partie 

Skills and Knowledge

Technical Competencies:

Food Costing

Culinary Product Knowledge

Kitchen Operational Management

Labour legislation

Environmental and sustainability standards

Proficient Computer skills

Coaching

Menu engineering

Cooking methodology

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

Analyzing and diagnosing – numerical information.

Demonstrated ability to make use of intermediate computer skills to understand trends in data

Problem-solving

 Making fine judgements through the senses: colour, taste, texture

Plumber

Job Reference Number: SI-295
Department: Prop – R&M : Repairs & Maintenance
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 1
Salary: Market Related

GrandWest is looking for a Plumber

Job Description

Job Purpose

Responsible to perform and supervise the installation, maintenance, repair and troubleshooting of plumbing equipment including pipes, fixtures, drainage systems and appliances associated with heating, cooling, water distribution and sanitation cross the business unit according to legislation, regulations, and standards.

Key Performance Areas

Maintained Plumbing Systems & Equipment

• Check in with the 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 Plumbing equipment and systems installations, repairs, and upgrades in line with scheduled repairs and preventative maintenance plans.
• Conduct investigations to diagnose system or equipment faults, locate the source of the problem, and make use of appropriate tools and materials to repair issue including:
• Interpret blueprint and building specifications to map layout of pipes, drainage systems and other plumbing materials.
• Installs supports for pipes, equipment, and fixtures prior to installations.
• Assembles, installs maintains and conducts pressure tests on pipes, fittings and valves for heating, water, drainage, sprinkler, and gas systems.
• Installs heating and air-conditioning systems including water heaters.
• Tests plumbing systems for leaks and other problems.
• Measure, cut thread and bend pipes to required angles using hand and power tools and machines such as pipe cutters, pipe threading machines and pipe-bending machines.
• Inspect plumbing systems to identify and replace worn parts viz washers, broken pipes and or clogged drains.
• Install pipe assemblies, fittings, valves, appliances viz dishwashers, water heaters and fixtures such sinks and toilets, using hand and power tools.
• Install underground storm, sanitary and water piping systems to connect fixtures and plumbing to these systems.
• Use specialized techniques, equipment, or materials such as welding of pipes or working with special piping.
• Audit supplies, machinery and systems and address any risk areas and check compatibility and safety of the components.
• Keep management up to date and feedback on status and challenges with regards repairs and installations.

Plumbing Compliance

• Inspect and test different Plumbing systems to ensure compliance with safety regulations.
• Store and secure parts and tools needed in line with regulations and SOPs.
• 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 Plumbing requirements.
• Keep up to date with policies and procedures for installing, maintaining, and repairing plumbing equipment or machinery; as well as revised testing or installation procedures, and align practices.
• Keep up to date with the handling of various tools including saws, screwdrivers, pliers, and knives, as well as the use of power tools, test meters, pipe threaders and conduit benders.

Shift Supervision

• Completes and signs off on inspections registers for Plumbing 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 adherence to PPE and handling of equipment.
• Report and resolve any issues experienced.
• Supervise the control of stock and operating equipment as per SOP’s.
• Completes supporting job / work card admin / paperwork.
• Provides support to contractors or staff on escalated technical Plumbing queries.
• Follows up on fault logging until resolution.

Job Requirements

Education

• Matric
• 2-Year Diploma / Trade Test as a Plumber.

Experience

• Minimum of 5 years’ experience performing Plumbing repairs.
• Supervisory experience is an advantage.

Skills and Knowledge

Core behavioral competencies

• Analytical skills
• Problem solving
• Initiative
• Attention to detail and quality.
• Building Positive Working Relationships
• Customer Centricity & Stakeholder focus
• Result orientated 
• Physical stamina and strengthTechnical / proficiency competencies
• Working experience of SHE legislation and standards
• Proficiency in MS Office, IFS
  • Be able to install, repair, adjust, maintain, and troubleshoot Plumbing equipment and its components.
  • Read blueprints or technical diagrams, an advantage
  • Assembling pipe sections; tubing and fittings; working with clamps, screws, bolts, plastic solvents, caulking, soldering, and welding equipment

Chef De Partie

Job Reference Number: SI-72
Department: F&B : Salon Prive
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 1
Salary: Market Related

The Chef De Partie manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.

Job Description

Job Purpose

Responsible to supervise the day to day delivery of culinary products and team in a section of the kitchen with the objective of preparing, producing and presenting exceptional food products in line with Sun International’s operational excellence standards, procedural compliance and customer experience expectations.  

Key Performance Areas

Kitchen Shift Supervision

Supervise the preparations of mise-en-place and preparations for service, Is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements, Completes opening and closing checklists and registers, Supervise kitchen practices in line with standard operating procedures, Supervise the storage of operating equipment, Supervise health, safety, hygiene and environmental elements in the outlets.

Conduct stock control procedures and report on variances 

Identify coaching needs and facilities on-the-job training as required

Food Preparation

Prepare mise-en-place, conduct checks and preparations for service in line with SOP, Identify issues with regards own work station appearance and functioning of equipment and systems

Check cleanliness of own section or station 

Supervise 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

Check food stocks – reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order.

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

Staff communication and motivation

Performance contracting, reviews and development

Assist in providing resources and removing obstacles to performance

Onboarding of new staff members 

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)

Culinary Standards Supervision 

Understand and conduct all tasks in line with culinary standard operating procedures

Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets

Use, store and clean operating equipment in line with specifications and safety regulations

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

Hollow ware, kitchen OE and cutlery, vacuum sealers, gas burners, operating expenses, packaging

Delivered Customer Experience

Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.

Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times

Up skill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge

Handle and resolve any guest special requests, queries or complaints

Take guest orders accurately at the buffet

Prepare food items for the guest and present in line with standards  

Job Requirements

Education

Grade 12 / Matric 

2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level, Membership with South African Chef’s Association and other relevant culinary accreditation 

Experience

3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment 

Skills and Knowledge

Core behavioral competencies, handle materials, dangerous and heavy items, 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, Problem solving, Supervising – people at work; maintaining a presence,ensuring compliance with regulations; providing instructions, Numeracy and calculations, 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, Proficient Computer Skills, Micros / Opera is preferred

Supervisor FB x6

Job Reference Number: SI-183
Department: F&B : Walk Up Bar
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 6
Salary: Market Related
GrandWest is looking for F&B Supervisors
Job Description
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 & Beverage Product Offering:

• Monitor service offering / products and pricing within F&B outlets on the casino floor
• Make recommendations of improvements to the product and service offering
• Compile and co-ordinate the food and beverage promotional calendar for the outlet
• Monitor customer service standards in the outlet 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 outlet
• 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
• 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
• Monitors and reports on functions
• Conducts 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
• Manage 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

Deliver Customer Experience:

• Monitor service standards and staff: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
• Handle and resolve any quest special requests, queries or complaints
• Shift hand over ensures that staff can provide customers with relevant service
• Understand, record and implement special requirements for return guests and VIPs

Technical competencies

• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Speciality Beverage Knowledge – Wine, Barrister
• Team Planning
• Operational Management
• Product Development
• Stock Control
• Intermediate Computer Skills
• Micros / Opera is preferred

Core behavioural competencies

• Problem solving
• Implementing and co-ordinating resources
• Assessing and evaluating information
• Planning
• Decision-making skills
• Developing relationships
• Analytical thinking
• Results orientation

Job Requirements
Education

Matric

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.
• Food and Beverage experience in a Casino environment would be an advantage

Skills and Knowledge

Collecting Information

Team Co-operation

Verbally Informing

Supervising

Dealing with Customers

Appraising & developing

Problem-Solving

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We wish you all the best with your applications