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As a leading supplier at the forefront of the corporate travel industry, The Capital Hotel Group has achieved outstanding success since its inception in 2008. The Capital Hotels and Apartments consists of 9 Apartment Hotels located in Sandton, Rosebank, Pretoria and Cape Town. We offer standard hotel rooms, fully furnished serviced apartments and modern conf...
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Description
The Banqueting Manager oversees all aspects of a conference, banquet or event, including set up, menu selection, food presentation, serving and clean-up while focusing on detail and quality presentation and customer service.
Requirements
- Matric
- 4 – 6 Year Banqueting Management experience
- Strong Sales Skills
- Good contact base
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Experience in Hotel management software and Point of sale software
- Ability to work as part of a team, as well as independently
- Effective communication with members of staff as well as Guests of the Hotel
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Leadership skills
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Description
The F&B Supervisor is responsible for supervising and coordinating the daily activities for the Restaurant, Bar/s, Room Service, Conferencing and Functions at the Hotel. The position is primarily concerned with two main functional activities: supervision and front of house. The F&B Supervisor is second-in-charge to the F&B Manager and takes charge and runs the F&B operations in the absence of the F&B Manager.
Requirements
- Matric
- Hospitality Qualification or Similar
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Customer service driven with outstanding communication and active listening skills
- Friendly, courteous and service-orientated
- Ability to work as part of a team, as well as independently
- Effective communication with members of staff as well as Guests of the Hotel
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable/Professional appearance and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Leadership skills
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Description
The Assistant Executive Housekeeper will take full and sole responsibility for the profitable operation of the Housekeeping department, including the employees, and effective and efficient services to all guests and will act as second in charge to the Executive Housekeeper.
Requirements
- Matric
- Hotel Management Qualification or Similar
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Strong leadership and organizational skills
- Ability to drive change and to look for operational efficiencies/synergies
- Customer service driven with outstanding communication and active listening skills
- Ability to work as part of a team, as well as independently
- Effective communication with members of staff as well as Guests of the Hotel
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable/Professional appearance and well spoken
- Team Player who leads by example
- Proactive in approach
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Description
The Guest Relations Officer is responsible for the supervision and control of all guest services and administration of all Guest Service-related tasks, including maximising and growing production and utilisation in terms of accommodation revenues, conference revenues and Food and Beverage revenue to achieve forecasts. Since this position forms part of the Rooms Division Department, general Front Office duties is part of the job.
Requirements
- Matric
- Hospitality Management Qualification or similar
- Previous Guest Relations experience essential
- Hands-on Problem-Solving approach and the ability to remain calm under pressure
- Experience with an HMS system (Protel advantageous)
- Customer service driven with outstanding communication and active listening skills
- Friendly, courteous and service-orientated
- Ability to work as part of a team, as well as independently
- Effective communication with members of staff as well as Guests of the Hotel
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable/Professional appearance and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Leadership skills
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Description
The Handyman ensures a smooth and consistent resolution to maintenance issues logged during a shift and via verbal instructions. Areas of responsibility include: Security, Pools, Grounds, Hotel Rooms and any other area of the Hotel. The role will include general DIY and maintenance including basic carpentry, plumbing, painting and decorating.
Requirements
- Matric
- 1 – 2 Year previous Handyman/Maintenance experience
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Ability to work as part of a team, as well as independently
- Effective communication with members of staff as well as Guests of the Hotel
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Ability to run with multiple tasks/jobs at once
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Description
The Duty Manager is responsible for the supervision and control of all guest services, Reservations, Guest Relations and administration of the Front Office Department.
Requirements
- Matric
- Hotel Management Qualification or Similar
- 1 – 2 Years Managerial experience advantageous.
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Ability to work as part of a team, as well as independently
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable and well spoken
- Team Player who leads by example
- Ability to delegate effectively
- Second-in-Charge to the Front Office Manager
- Meticulous with paperwork and admin
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Description
The Commis Chef is responsible for assisting in the preparation and service of food for guests under the supervision of all Senior Chefs. The main component of the position is food production.
Requirements
- Matric
- Culinary Arts qualification or similar
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Customer service driven with outstanding communication and active listening skills
- Ability to work as part of a team, as well as independently
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable/Professional appearance and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Think creatively
- Apply professional, product or technical expertise
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Description
The Chef De Partie is responsible for the efficient running of certain sections in the kitchen. This includes food production, presentation and orders while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with two main functional activities: supervision and food production.
Requirements
- Matric
- Culinary Arts Diploma or equivalent
- Previous Chef de Partie experience essential, 1 year plus.
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Customer service driven with outstanding communication and active listening skills
- Ability to work as part of a team, as well as independently
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable/Professional appearance and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Think creatively
- Apply professional, product or technical expertise
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Description
The Sculler is responsible for ensuring that the kitchen is clean, well-maintained and organized at all times. He/she will maintain a proper level of clean inventory with a high standard of cleanliness according to the Hygiene Standard and in line with general Health and Safety practices, as per The Capital Hotel Group Policy.
Requirements
- Matric
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Ability to work as part of a team, as well as independently
- Ability to run with multiple tasks/jobs
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Ability to work shifts
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Description
The Executive Sous Chef is responsible for assisting the Head Chef with all food production in the restaurant, conferences and banqueting, room service and any other food outlets. This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The Executive Sous Chef assumes a position of Second-In-Charge when the Head Chef is not present, and takes charge of the Kitchen and its operation in the absence of the Head Chef. The position is primarily concerned with three main functional activities: supervision, food production and administration.
Requirements
- Matric
- Culinary Arts Qualification or Similar
- Previous experience as an Executive Sous Chef in a 4/5-star hotel
- Previous Restaurant experience advantageous
- A’la Carte and Banqueting experience essential
- Hands-on Problem-Solving approach and the ability to remain calm under pressure
- Customer service driven with outstanding communication and active listening skills
- Ability to work as part of a team, as well as independently
- Effective communication with members of staff as well as Guests of the Hotel
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable/Professional appearance and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Leadership skills and ability to delegate effectively
- Think creatively
- Apply professional, product or technical expertise
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The Receptionist is responsible for (but not limited to):
- Checking guests in and out of the hotel
- Maintaining guest accounts and processing guest transactions during their stay
- Dealing with any and all special needs or requests from guests during their stay
- Assisting with reservations for guests as and when required
Requirements
- Matric
- Sound knowledge of Front Office, Reservations and General Management Procedures
- Communication, engagement and Guest Service Skills
- Strong Computer Literacy skills in terms of MS Office and a reputable PMS (Protel)
- Hands-on Problem-Solving approach and the ability to remain calm under pressure and take control of incidents and investigations
- Ability to work as part of a team, as well as independently
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable and well spoken
- Team Player who leads by example
- Ability to work shifts
- Ability to remain highly confidential and be able to treat sensitive information with the highest level of diplomacy
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Description
The General Manager takes full and sole responsibility for the profitable operation of the property, including the employees, and effective and efficient services to all guests by overseeing all aspects of the Management of the Property in accordance with the SOP’s, including maximization of financial performance, guest satisfaction and staff development.
Requirements
- Matric
- Hotel Management Diploma or equivalent
- Bachelor’s Degree in Business, Finance, Management or Economics beneficial
- 5 - 10 Years previous General Management experience of 4* or 5* Property
- Previous Deputy GM or Rooms Division Manager experience preferred
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Experience in Hotel management software and Point of sale software
- Ability to work as part of a team, as well as independently
- Effective communication with members of staff as well as Guests of the Hotel
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Leadership skills
go to method of application »
Description
The Commis Chef is responsible for assisting in the preparation and service of food for guests under the supervision of all Senior Chefs. The main component of the position is food production.
Requirements
- Matric
- Culinary Arts qualification of similar
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Customer service driven with outstanding communication and active listening skills
- Ability to work as part of a team, as well as independently
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable/Professional appearance and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Think creatively
- Apply professional, product or technical expertise
go to method of application »
Description
The Chef De Partie is responsible for the efficient running of certain sections in the kitchen. This includes food production, presentation and orders while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with two main functional activities: supervision and food production.
Requirements
- Matric
- Culinary Arts Diploma or equivalent
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Customer service driven with outstanding communication and active listening skills
- Ability to work as part of a team, as well as independently
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable/Professional appearance and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Think creatively
- Apply professional, product or technical expertise
go to method of application »
Description
You will be responsible for (but not limited to):
- Checking guests in and out of the hotel
- Maintaining guest accounts and processing guest transactions during their stay
- Dealing with any and all special needs or requests from guests during their stay
- Assisting with reservations for guests as and when required
Requirements
- Matric
- Hospitality Management Diploma or equivalent
- 1 – 2 Years Receptionist Experience
- Sound knowledge of Front Office, Reservations and General Management Procedures
- Communication, engagement and Guest Service Skills
- Strong Computer Literacy skills in terms of MS Office and a reputable PMS (Protel)
- Hands-on Problem-Solving approach and the ability to remain calm under pressure and take control of incidents and investigations
- Previous Night Audit experience advantageous
- Ability to work as part of a team, as well as independently
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable and well spoken
- Team Player who leads by example
- Ability to work shifts
- Ability to remain highly confidential and be able to treat sensitive information with the highest level of diplomacy
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Description
The Front Office Manager will take full and sole responsibility for the supervision and control of all guest services, Reservations, Guest Relations and administration of the Front Office Department.
Requirements
- Matric
- Hotel Management Qualification or Similar
- 1 – 2 Years Front Office Supervisor or Front Office Management experience advantageous
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Ability to work as part of a team, as well as independently
- Effective communication with members of staff as well as Guests of the Hotel
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Ability to work shifts
- Will be required to oversee Front Office, F&B Department, Housekeeping
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Description
The Pastry Chef De Partie is responsible for the efficient running of certain sections in the kitchen. This includes food production, presentation and orders while maintaining the highest professional food quality and sanitation standards. The position is primarily concerned with two main functional activities: supervision and food production.
Requirements
- Matric
- Culinary Arts Diploma or equivalent
- Hands on Problem Solving approach and the ability to remain calm under pressure
- Customer service driven with outstanding communication and active listening skills
- Ability to work as part of a team, as well as independently
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable/Professional appearance and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Think creatively
- Apply professional, product or technical expertise
Method of Application
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