Exciting New Hospitality Jobs at The Capital Hotels, Apartments & Resorts

Description:

• The Stock Controller’s main function is to assist the Hotel General Manager and Group Procurement Department in all aspects of Stock Control, Stock Savings, Stock Takes, Receiving of Stock, whilst ensuring the cleanliness and tidiness of all storerooms. The position is primarily concerned with three main functional activities:  stock, costs and stores.

Minimum Requirements:

• Matric
• 1 – 2 Years Stock Control experience
• Strong Excel knowledge
• 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
• Meticulous with paperwork and admin

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Description:

• The Linen Controller is responsible for overall management of the Linen and Uniform Department. Responsibilities include linen stock management, purchasing, ordering, and quality control for all departments using linen, uniforms and supplies throughout the resort.

Minimum Requirements:

• Matric
• Hospitality Management Qualification or equivalent
• 3 - 5 Years Linen controller experience required
• Computer literate, especially with Excel (Intermediate to Advance), Word and E-mails
• Good filling skills
• 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
• Proactive in approach

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Description:

• The Porter is primarily responsible to greet and welcome all guest to the hotel and relieve guests of their luggage on arrival. He/She will ensure the highest standard of hospitality, and that all guest requests are dealt with in a prompt and courteous manner. In addition, the Porter will assist guests with their luggage. He/She will also be responsible for the collection and distribution of post, parcels. He/She will ensure the lobby and forecourt areas are always clean and tidy.

Minimum Requirements:

• Matric
• Hands on Problem Solving approach and the ability to remain calm under pressure
• 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 and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills

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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

Minimum Requirements:

• Matric
• Hospitality Qualification or Similar
• 1 – 2 Years Receptionist experience
• 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 shifts
• 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 remain highly confidential and be able to treat sensitive information with the highest level of diplomacy

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Description:

• The Waiter is responsible food and beverages in the Restaurant, Room Service and, if required, Function areas in a friendly, fast and efficient manner. The position is primarily concerned with two main functional activities: front of house and stock.

Minimum Requirements:

• Matric
• Previous Restaurant experience essential
• 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

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Description:

• The Barman is responsible for accurately mixing and serving alcoholic, non-alcoholic and coffee products to guests and service staff in a friendly, fast and efficient manner. The position is primarily concerned with two main functional activities:  front of house and stock.

Minimum Requirements:

• Matric
• 1 – 2 Year Barman experience
• Good all round bar skills including being able to make cocktails and specialised drinks
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Well versed in an HMS system (Protel advantageous)
• 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

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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.

Minimum Requirements:

• Matric
• Hospitality Qualification or Similar
• 1 – 2 Years proven Food and Beverage Supervisory experience
• 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 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 Sous Chef assumes a position of Second-In-Charge when the Executive Sous Chef is not present, and takes charge of the Kitchen and its operation in the absence of the Executive Sous Chef.  The position is primarily concerned with three main functional activities: supervision, food production and administration.

Minimum Requirements:

• Matric
• Culinary Arts Diploma or similar
• 1 - 2 years 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