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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

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:

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 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

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

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

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

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:

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

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

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

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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.

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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