Sun International Vacancies

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

Chef de Cuisine

Job Reference Number: SI-635
Department: F&B : Atlantic
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 2
Salary: Market Related

InterContinental Table Bay Cape Town is seeking 2 × Chef de Cuisine to lead kitchen operations, ensure exceptional food quality and consistency, and manage culinary teams within a high-volume, luxury hotel environment.

Job Description

Job Purpose

Responsible for the day-to-day team management and delivery of the food production operation within a specific outlet with the aim of producing quality culinary products in line with guest expectations, company standards and regulations.

Key Performance Areas

Delivered Culinary Outlet  Plan & Results

• 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

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

Budget 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

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
• Demonstrated ability to make use of intermediate computer skills

Skills and Knowledge

• Food Costing
• Culinary Product Knowledge
• Make fine judgements through the senses viz colour, taste and texture
• Decision- making
• Learning – training; coaching; staying abreast of industry developments
• Numeracy and calculations skills

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

Click here to apply

Executive Sous Chef

Job Reference Number: SI-634
Department: F&B : Management
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 1
Salary: Market Related

We are seeking an experienced Executive Sous Chef to support the Executive Chef in leading kitchen operations, ensuring consistent food quality, cost control, and compliance with health and safety standards in a high-volume hospitality environment

Job Description

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 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

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

Job Requirements

Education

• Grade 12
• 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 Sous Chef
• Demonstrated ability to make use of intermediate computer skills

Work conditions and special requirements

• Ability to work shifts that meet operational requirements 

Knowledge

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

Skills

• PC skills
• Coaching
• Cooking methodologies

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans. 

Click here to apply

Assistant Food & Beverage Manager LBDJ

Job Reference Number: SI-633
Department: F&B : Management
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 1
Salary: Market Related

InterContinental Table Bay Cape Town is seeking a proactive and experienced Assistant F&B Manager for LBDJ Restaurant. You will support the restaurant in overseeing daily operations, ensuring seamless service and delivering exceptional dining experiences

Job Description

Job Purpose

Responsible for the effective day-to-day management of Le Bistro De Jan with specific regard to achieving profitability for outlets; maintaining products and standards of operation; maximising customer satisfaction; delivery of the F&B business objectives, and developing a cross-functional talent pipeline within food & beverage.

Key Performance Areas

Delivered F&B Plan 

• Develop outlet objectives and deliverables in line with strategy
• Facilitate the communication and implementation of F&B deliverables
• Conduct risk analyses i.t.o impact on short term profit margins
• 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

F&B Shift Management

• 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
• Provides feedback and reports back to management on the performance and challenges within the restaurant
• Manage the control of stock and operating equipment as per SOP for LBDJ
• Cash-ups at the end of the shift
• Completes shift reports

F&B Product Enhancement

• Collaborate with the F&B Manager and LBDJ Head Office Team to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisons
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Provide product rationalisation on a regular basis or as required
• Motivate new product enhancements
• Compile action plans for  the implementation of approved projects
• Measure ROI and performance on a regular basis

F&B Standards & Governance

• Monitor F&B standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
• Encourage a waste management culture and ensure all staff are trained.
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these 

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

Budget management 

• Participate in the preparation of budget forecasts & controls for multiple LBDJ
• Consolidate Capex requirements for specific LBDJ
• Guide and consolidate the completion of Cost of Sales reports including:

1. Theoretical COS per outlet for food & beverage respectively.
2. Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
3. Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
4. 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.
5. Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming LBDJ in relation to COS

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 hotel / 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

• Grade 12
• 3 year Hotel School Diploma or equivalent National Qualification at a Diploma level 

Experience

• 5-6 years in the Food and Beverage industry
• 3-5 years Food and Beverage Management experience in a Restaurant environment 

Skills and Knowledge

• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Speciality beverage knowledge – wine, barrister
• Team Planning
• Operational Management
• Product Development
• Stock control
• Advanced written and verbal communication skills
• Proficiency in MS Office Suite, Micros / Opera is preferred
• Business Acumen
• Financial Acumen
• Report writing
• Contract management
• Knowledge and application of legislation relating to Safety, Health and the environment
• Team Planning

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans. 

Click here to apply

Reservationist

Job Reference Number: SI-632
Department: Other Ops : Revenue
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 1
Salary: Market Related

InterContinental Table Bay Cape Town is seeking a detail-oriented and guest-focused Reservationist to be the first point of contact for our valued guests.

Job Description

Job Purpose

The Reservations Agent is responsible to coordinate and capture all reservations received through the contact centre, in line with Company procedures and service standards.

Key Performance Areas

Reservation Bookings

• Answer calls received by business unit reservations
• Greets clients in a friendly way and treats them with respect at all times
• Elicit information for mandatory fields
• Convert calls to bookings / reservations
• Upsell bookings to achieve best available rates on all booking requests
• Compile and communicate confirmation letters to clients, as per their booking requirements
• Provides accurate information (including promotion information, functions, facilities, etc) to guests
• Interacts with the guest and provides service to resolve their individual queries
• Complete handover reports and files
• Send booking confirmation letters to clients and operations team

Accommodation System Data Integrity (Rooming Lists)

• Capture information needed to complete the reservation in the system accurately and efficiently
• Input and amend rooming lists in the system
• Upload and input market codes, source codes, nationalities and rates correctly into the system.
• Route and capture special requests on system bookings.
• Balance blocks after the rooming lists have been captured in the system
• Follow up on all outstanding rooming lists and payments
• Send System generated rooming lists to the Clients / Operations Team
• Pull reports from PMS and ORS – including arrivals, stats, rooming lists

Customer Engagement

• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, 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 and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

Job Requirements

Education

• Grade 12 
• 3-Year Hotel School Diploma is an advantage 

Experience

• 2-3 Years’ experience in the hospitality or service industry in a front office ; reservations or call centre environment **   **

Work conditions and special requirements 

• Ability to work shifts that meet operational requirements 

Skills and Knowledge 

• Accommodation pricing structures
• Inventory Management (Rooms, conferencing & events)
• Rooms Product knowledge
• Reservations
• Proficient MS Office skills
• Working knowledge of Opera suite
• Selling skills
• Business unit facilities knowledge

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans. 

Click here to apply

Hotel Duty Manager X3

Job Reference Number: SI-631
Department: Rooms : Front Office
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 3
Salary: Market Related

InterContinental Table Bay Cape Town is recruiting 3 x Hotel Duty Managers to join our leadership team. This exciting opportunity allows you to oversee daily hotel operations, deliver exceptional guest experiences and lead teams while upholding the luxury standards of our iconic five-star property.

Job Description

Job Purpose

The Hotel Duty Manager is responsible for the monitoring, management and delivery of the customer experience and product offerings by internal employees, business partners and concessionaires across the hotel operation ensuring that internal (SOP) and external (grading) standards and procedures are continuously achieved, client disputes / queries are resolved and that the customer experience provided within the designated areas / departments are professionally executed in line with Sun standards and legislative requirements.

Key Performance Areas

Deliver Sites Business Plan

• Develop sites objectives and deliverables in line with departmental strategyCompile and update the sites events calendar, sites index and roadmap for the business unit
• Facilitate the communication and implementation of sites deliverables
• Conduct risk analyses i.t.o impact on short term profit marginsProvide clear delegation of authority and accountability for deliverables
• Collaborate with Banqueting to complete a competitor analysis of events and conferencing facilities in property catchment areas including pricing comparisons
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Motivate new product and service enhancements based on client feedback
• Communicate plans and information around VIPs visiting the resort to relevant staff and stakeholders within the unit
• Develop and monitor the customer experience for all clients attending site inspections and educationals, to ensure they are “Wowed”
• Manage the contract, registration and maintenance of the sites vehicle
• Conduct analyses and report on site inspection statistics around business acquisition and forecasted view of business from travel agents, DMC, Tour operators, etc.
• Prepare communication around business forecasts viz the Newsflash for the benefit of the events team, Group Sales team and marketing
• Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property

Compliance Management

• Collaborate with tenants and service providers to review standard operating procedures and service level agreements to be achieved
• Implement sufficient control measures (including systems and processes) & checks within each department to mitigate any risk to the business.
• Conduct weekly walkabouts of all front of house and back of house areas to monitor SHE and standards compliance
• Facilities are maintained in accordance with group and unit standard operating procedures and reflect the attributes of the brand
• Maintains records on licencing entitlements and compliance management
• Monitor audit results for all operations including service providers and business partners and address any non-compliance
• Monitor the storage of stock and operating equipment and processes
• Collaborate with various stakeholders across the operation to address and resolve areas of concern and enhance standards from an overall facilities management and customer experience perspective

Customer Experience 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 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)
• Monitor customer feedback on various omni-channels to understand and resolve any challenges being experienced; and where necessary manage the resolution of customer queries and complaints from the various channels; ensuring all customers receive a response and feedback
• Make recommendations of improvements to products and service offerings in line with trends in the industry ensuring that the product offerings are innovative and fresh

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 hotel
• Staff communication and motivation
• Performance contracting, reviews and development
• Assist in providing resources and removing obstacles to performance
• Onboarding of new staff members

Stakeholder Relationship Management

• Provides relevant guidance and support to operational teams and stakeholders
• Maintain relationships with service providers and business partners ensuring there is alignment on service requirements and standards
• Informs department / staff of information required to perform the duties and relevant operation effectively
• Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA
• Communicates any special guest requirements or events to other relevant operating departments
• Provides feedback and reports back to Unit management on the performance, progress and challenges within the various business areas including F&B, housekeeping, maintenance, etc.

Job Requirements

Education

• Grade 12
• 3-Year Hotel School Diploma or National Qualification at a Diploma level

Experience

• Minimum of 3 years’ experience as an receptionist in a front office environment
• Previous experience in a supervisory or duty management role in a similarly graded star hotel is an advantage.

Skills and Knowledge

• Analytical skills
• Attention to detail
• Working with information (agreements, laws, regulations, statistics)
• Reviewing / evaluating information and data
• Decision-making
• Planning
• Influencing & Advising skills
• Emotional resilience
• Customer centric
• Networking and relationship building
• Innovation & continuous Improvement

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans. 

Click here to apply

Kids Club Attendant

Job Reference Number: SI-630
Department: Rooms : Front Office
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 1
Salary: Market Related

InterContinental Table Bay Cape Town is seeking a warm and energetic Kids Club Attendant to create fun, safe and memorable experiences for our young guests.

Job Description

Job Purpose

The Kids Club Attendant will be responsible for providing a safe, nurturing and engaging environment for children utilising the Kids Club facilities and services; offering them memorable experiences through structured activities and attentive care in line with Sun International standards and legislative requirements. 

Key Performance Areas

• Execute a diverse range of age-appropriate activities, programmes, services and events responsibly and within schedule
• Adhere to established SOP’s, regulations and policy to maintain operational compliance, operational efficiency and security (SHE, first aid, hygiene, clean-up, etc) and report non-adherence
• Monitor free play activities at the facilities to ensure overall safety and wellbeing of children
• Provide a high level of care to children in line with relevant standards and best practice methods (hygiene, nappy, changes, feeding, safety etc)
• Engage with guests and children in a welcoming manner, providing relevant introductions, explanation of services and facility, itinerary etc
• Communicate with guests, parents and various stakeholders on various services and packages (birthdays, groups, babysitting, progress updates etc)
• Stay informed on daily activity programmes, schedules, special requirements on a daily basis (shift briefings)
• Co-ordinate various programmes, activities and service offerings to ensure smooth delivery (group visits, parties, babysitting, transport pick-ups etc)
• Adapt programmes/activity when faced with unforeseen circumstances (weather, minimal attendance etc)
• Ensure registration processes are followed, complete and documents are stored accordingly (indemnity forms, guest preferences, invoicing etc)
• Maintain a clean and prepared facility as per departmental standards (floor, set-up, décor, supplies, hampers, registration, POS, stock, sound etc)
• Handle daily cash transactions and cash-ups in an accurate and procedural manner
• Check and confirm stock availability for various services and programmes on a daily basis and notify management on low stock
• Participate in monthly stock takes (complete stock sheets, recounts etc)
• Ensure all payments/balances are received at the completion of service and documented accordingly
• Upsell Kids Club facilities and service offerings at various touchpoints (events, engagements, character meet and greets etc)
• Deliver Kids Club brochures, events posters, daily programmes, flyers
• Propose new innovative ideas to enhance the service offerings at the various facilities
• Resolve customer queries and complaints and escalate where necessary 

Job Requirements

Education

• Grade 12
• First Aid Certificate

Experience

• 2-3 years’ experience in kids club/creche environment

Work conditions and special requirements

• Ability to work shifts in line with operational requirements
• Physically able and mobile to perform duties

Skills and Knowledge

• OE usage and storage
• Product Knowledge (facilities and activities)
• Proficient skills in MS Office Suite, Opera
• First Aid skills
• Arts & crafts skills
• Relating (Connecting, Interacting)
• Organising & Coordinating resources
• Project co-ordination
• Proficient English written and verbal communication skills
• Acting with Energy & Enthusiasm
• Upselling skills
• Knowledge and application of legislation relating to Safety, Health and the environment

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans. 

Click here to apply

Food & Beverage Floor Manager

Job Reference Number: SI-629
Department: F&B : Management
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 2
Salary: Market Related

InterContinental Table Bay Cape Town is recruiting 2 exceptional F&B Floor Managers to join our world-class hospitality team. This is an exciting opportunity to lead vibrant service teams, deliver unforgettable guest experiences and uphold the luxury standards of an iconic five-star hotel.

Job Description

Job Purpose

Responsible for the effective day-to-day shift management of Food & Beverage operations (including restaurants, mini-bars, beverage operations), with specific regard to achieving profitability across F&B outlets; maintaining products and standards of operation; maximising customer satisfaction; delivery of the F&B business objectives, and developing a cross-functional talent pipeline within food & beverage.

Key Performance Areas

Delivered F&B Plan Implementation                

• Develop outlet objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of F&B deliverables for the outlet
• Conduct risk analyses i.t.o impact on short term profit margins
• 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 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 various outlets
• Provides feedback and reports back to management on the performance and challenges within the F&B outlets
• Manage the control of stock and operating equipment as per SOP
• Cash-ups at the end of the shift
• Completes shift reports

Product Enhancement

• Collaborate with the F&B Manager to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisons
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Provide product rationalisation on a regular basis or as required
• Motivate new product enhancements
• Compile action plans for  the implementation of approved projects
• Measure ROI and performance on a regular basis

F&B Standards & Governance

• Monitor F&B standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
• Encourage a waste management culture and ensure all staff are trained
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these 

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

F&B Cost Controls

• Participate in the preparation of budget forecasts & controls for the outlet
• Consolidate Capex requirements for specific outlets
• Guide and consolidate the completion of Cost of Sales reports including:

1. Theoretical COS per outlet for food & beverage respectively.
2. Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
3. Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
4. 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.
5. Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS

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

• Grade 12
• 3 year Hotel School Diploma or equivalent National Qualification at a Diploma level 

Experience

• 5-6 years in the Food and Beverage industry of which at least 2 years experience in a Supervisory role within the Food and Beverage environment 
• Food and Beverage experience in a hotel environment would be an advantage 

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

Skills and Knowledge

• 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

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans. 

Click here to apply

Restaurant Manager X5

Job Reference Number: SI-628
Department: F&B : Atlantic
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 5
Salary: Market Related

InterContinental Table Bay Cape Town is seeking 5 exceptional Restaurant Manager who leads with passion, precision, and a commitment to service excellence.

Job Description

Job Purpose

Responsible for the effective day-to-day management of the restaurant outlet (including food and beverage service) and the management of the team with specific regard to achieving profitability, maximising operational efficiencies and productivities; maintaining the restaurant product and standards of operation; maximising customer satisfaction; controlling operating equipment and stock, and developing a competent team.

Key Performance Areas

Business Plan Implementation          

• Develop outlet objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of F&B deliverables for the outlet
• Conduct risk analyses i.t.o impact on short term profit margins
• 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 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
• Provides feedback and reports back to management on the performance and challenges within the restaurant
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift
• Completes shift reports

Restaurant Product Enhancement

• Monitor service offering / products and pricing within restaurants
• 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 OE
• Monitor stock control and OE control processes
• Investigate variances / discrepancies and take necessary action to correct

F&B Standards & Governance

• Monitor F&B standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
• Encourage a waste management culture and ensure all staff are trained.
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

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

Budget management 

• Participate in the preparation of budget forecasts & controls for the outlet
• Consolidate Capex requirements for specific outlets
• Guide and consolidate the completion of Cost of Sales reports including:

• Theoretical COS per outlet for food & beverage respectively.
• Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
• Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
• 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.
• Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS
• Contribute to month-end financial commentary for the outlet

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

• Grade 12
• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level

Experience

• 5-6 years in the food and beverage industry of which at least 2 years’ experience in a supervisory role within the food and beverage environment 

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

Skills and Knowledge

• Planning
• Motivating others / gaining co-operation
• Decision-making
• Training; coaching; keeping abreast of new developments in field 
• Analysing / Diagnosing performance of the outlet / product performance
• Reviewing – Assessing feasibility; assessing compliance; efficiencies
• Problem-Solving

 Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans. 

Click here to apply

Spa Therapist X6

Job Reference Number: SI-407
Department: Other Ops : Revenue
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 6
Salary: Market Related

InterContinental Table Bay Cape Town is recruiting a Spa Therapist to deliver world-class treatments and create memorable wellness experiences for our guests. This role focuses on exceptional service, professionalism and ensuring the highest standards of relaxation and care in a luxury environment

Job Description

Job Purpose

The Spa Therapist is responsible for delivering a wide range of professional spa treatments and wellness therapies to clients in a safe, courteous, and professional manner. The role focuses on enhancing guest wellbeing and satisfaction by ensuring a consistently high standard of service, personalisation, and hygiene, while promoting spa services and contributing to overall spa revenue.

Key Performance Areas

• Perform a range of treatments including (but not limited to) massages, facials, body wraps/scrubs, manicures, pedicures, and holistic therapies in accordance with spa protocols and brand standards
• Evaluate guest requirements and preferences to deliver appropriate treatments that align with service standards and enhance overall satisfaction
• Provide product recommendations and aftercare advice based on treatment outcomes and client needs
• Maintain guest comfort, privacy, and safety throughout the spa experience
• Prepare and maintain treatment rooms, ensuring cleanliness, sanitisation, and readiness before and after each guest
• Follow all health, safety, and hygiene protocols, including the correct handling and storage of products and equipment
• Uphold high standards of personal grooming and presentation in line with spa guidelines
• Greet and consult with clients in a warm, professional manner to ensure a relaxing and positive experience
• Respond to client questions, concerns, or feedback with professionalism and care
• Maintain a calm and welcoming atmosphere, creating a sense of trust and wellbeing
• Participate in team meetings, product and service training, and performance reviews
• Assist with spa reception duties when required, including booking appointments and handling guest queries
• Support spa promotions and upselling of treatments and retail products to meet sales targets
• Report any equipment issues or stock shortages to management promptly

Job Requirements

Education

• Grade 12 
• Recognised spa or beauty therapy qualification (Certificate) 

Experience

• 2-3 years’ experience as a Spa or Beauty Therapist in a 5star environment/cruise ships

Work conditions and special requirements

• Ability to work shifts that meet operational requirements 

Skills and Knowledge

• Proficiency in a variety of treatments including massage therapy and skincare
• Knowledge of holistic and wellness treatments
• Knowledge of skin care product lines
• Sanitation protocols for tools, linen and workspaces
• Proficiency is spa management systems
• Sales & Upselling Techniques
• Communication Skills 

Equity

Preference will be given to employees from 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.

Click here to apply

Finance Clerk

Job Reference Number: SI-430
Department: A&G – Fin : Finance
Business Unit:
Industry: Admin/Office Support
Job Type: Permanent
Positions Available: 1
Salary: Market Related

InterContinental Table Bay Cape Town is recruiting a Finance Clerk. Join our team to manage financial records, support smooth accounting operations and contribute to our hotel’s success.

Job Description

Job Purpose

The Finance Administration Clerk will be responsible to provide financial administrative support to the department and to ensure the seamless implementation and consistent delivery of transactional services provided by the department to its stakeholders including the compiling, capturing, auditing and reconciling of hospitality data in food and beverage and hotel room operations with the Micros and Opera system on a daily basis for reporting and verification purposes, in line with policies and procedures and service level agreements 

Key Performance Areas

Finance Administration 

• Monitor workflow from the Kofax Total Agility(“KTA”) and deal with all queries raised via KTA – covering all areas of finance including accounts payable, accounts receivable, cash books, fixed assets, intercompany. 
• Liaise with relevant departments to resolve queries within SLA, ensuring all tasks are being addressed. 
• Collate and check concessionaire PLD dockets/House account Vouchers with service level agreement and send to SSC for processing 
• Collate and check CAF forms to third party hotel billings and send to SSC for processing 
• Collate supplier invoices and send to SSC 
• Check TA invoices and send to SSC for processing. 
• Complete Purchase Requisitions /Purchase Orders /Receipting for departments that require support, including service contracts 
• Capture purchase requisitions for all departments and ensure that the charging splits to the units are allocated and captured accurately and correctly. 
• Capture expense claims for the unit, including attaching all slips 
• Check suppliers aged analysis monthly 
• Assist the Accountant with monthly accruals 
• Review “received not yet paid” report monthly and follow-up long outstanding items. 
• Revenue Administration 
• Receive and Follow-up revenue declarations from Concessionaires in line with the Group Retail policy monthly 
• Receive and follow up annual turnover declarations from concessionaires, reconcile annual calculations and send to SSC any top-up billings required as per Group Retail  Policy 
• Prepare calculations in respect of rental charges to align to Tenant contracts and send to SSC 
• Receive invoices from suppliers related to concessionaires, service providers, venue rentals, and banqueting service providers that as per contract needs to be “billed back” to clients. 
• Opera Entertainment billing is received from Entertainment co-ordinator, obtain all back-up required from AP in respect of “Bill Backs”,  create a final all-inclusive manual Pro- Forma Invoice this will be sent to SSC to finalise the billing on IFS. 
• Receive and follow up on utility and maintenance costs to be billed to tenants and send to SSC 
• Prepare monthly and quarterly turnover and rental reports for concessionaires and send to Operations manager. 
• Prepare calculations and post payment proposals as per contractual agreement in IFS 
• Review and reconcile any deposit refund request from Banqueting/Eventing advance deposits after billing has been finalised and send to SSC to process on IFS 

Job Requirements

Education

• Grade 12
• Diploma in Finance
• A minimum of 2 years finance experience 

Skills and Knowledge

• Operational Product knowledge (F&B, Housekeeping, Operating supplies & equipment) 
• Cost control processes 
• English Written and verbal communication skills 
• Numerical skills 
• Vendor Relationships 
• Proficient computer skills (MS Office; Opera, Micros, IFS) 

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

Click here to apply

We wish you all the best with your applications