Fresh Job Openings at Fancourt

We consider the following as essential: 

Qualifications & Experience:

• a minimum of Grade 12 or equivalent,
• at least 3 years’ general financial and office administration experience,
• knowledge of and competence in MS Office is not negotiable,
• must have a valid driver’s license,
• working experience on SAP and Jarrison would be advantageous.

Duties include, but are not limited to: 

• insuring the operational efficiency of the golf course maintenance department;
• capturing data and meeting minutes;
• coordinating of events, meetings and travel arrangements;
• responsible for various administrative tasks (cash handling; reports; orders, etc.).

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• The ideal candidate will be creative, have a keen eye for detail, be able to work in a fast paced, highly pressurised environment, be able to lift, carry and handle large utensils and food produce and be able to work long and flexible hours from time to time. 
• The position also requires that the candidate has a minimum qualification of Grade 12 or equivalent, and 6 months formal chef’s training, coupled with at least 1 years’ experience as a pastry chef with bakery focus in a quality production kitchen. Experience within a 4*/5* environment will be advantageous.

Duties include, but are not limited to: 

• Food preparation – as per specific area, according to specified menus, standards and in line with costing and portions;
• Care of operating equipment – cleaning, repair, storage;
• Adherence to all health & safety requirements including utmost cleanliness, recycling, pest control & general waste management.

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• In your capacity as Restaurant Manager you will be responsible for the overall quality of the dining experience. Your role will include a wide variety of duties (planning, preparation, staffing, stock control, service standards, training, etc.). 
• The position requires someone who is organised, professional, and most importantly, a strong and accountable leader. 

We consider the following as essential:

 Qualifications:  

• valid driver’s license,
• grade 12,
• formal tertiary Hospitality Management qualification (minimum NQF5),

Experience & Knowledge:

• minimum of 3 years’ experience in a leadership / management role,
• minimum of 3 years’ experience in people development and training, diversity management and related personnel management efficiencies; plus a working knowledge of current labour and other relevant legislation,
• experience with expense budgets, processes and controls (with exposure to annual budgeting and strategic planning);
• knowledge of principles and processes for providing customer and personal services, e.g. customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction,
• knowledge of business and management principles involved in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources,
• must be computer literate in normal MS Office packages.

Skills & Abilities:

• strong leadership and interpersonal skills,
• effective communicator (active listening, social perceptiveness, effectively conveying information – verbally and in written form, etc.),
• effective coaching and mentoring skills; effective as a teacher, developer and motivator of people,
• results orientated / taking ownership - effective at monitoring performance of yourself, other individuals, or elements impacting on the work, to make improvements or take corrective action pro-actively, considering information and evaluating results to choose the best solution and solve problems,
• Critical thinking (logical problem solving),
• Mathematical reasoning ability,
• Time management / can plan and prioritise,
• Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making. 

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• The ideal candidate will be a good communicator, friendly, guest centric and have good financial acumen. A minimum of Grade 12 or equivalent, a valid driver’s license, computer literate on MS Office, with 2 years’ experience in a F&B or Banqueting and Events Management position in a 4* or 5* environment are essential in order for you to be considered for this position. 
• You must be able to work in a fast paced environment and have a passion for working with people. A Diploma in Hospitality, knowledge of SAP would be advantageous.

 Duties include, but are not limited to: 

• Manage and facilitate all conference & banqueting events to prescribed ensure client satisfaction is maintained at all times;
• Cost management – revenue generation, cost control, float checks, stock costs, assist with budgets, maximise usage of Conference & banqueting facilities;
• Administration – SAP reports, logging incidents, OE reporting;
• Operational management – customer liaising, Execution of functions, facilitate with function sheets, delegation and control of staff;
• People management – motivate staff, adequate staffing, IR, performance appraisals;
• Stock control – OE stocks & Beverage stocks, maintain & control stock and PARR levels, Reduce/Eliminate losses.

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• In your capacity as Supervisor you will be responsible to supervise, manage and ensure all golf operations staff are trained, able and busy delivering a world class golf customer experience on a daily basis. 
• We consider the following criteria as essential: a minimum of Grade 12 or equivalent; at least 3 years’ golf operations experience; working experience on bookings & point-of-sales systems would be advantageous. 
• In order to apply for this position, candidates must be physically fit and able to perform functions which are deadline driven, deliver under pressure, high energy, and self-managing.

 Adverse working conditions:

• Must be prepared to work weekends & Public holidays;
• Must be prepared to work

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• You will also have to provide a unique 5* product offering in all Hotel outlets and Restaurants in line with changing guest dining trends through continuous product development whilst maintaining cost effective food production standards and operational efficiencies. 
• The ideal candidate will have good interpersonal skills, can comfortably and engagingly communicate with colleagues, superiors and guests. The position requires that the candidate have a 3 year Chefs Diploma through an internationally recognised institution with at least 6 years’ experience in culinary of which 3 years as an Executive Sous Chef in a 5* hotel or resort environment. 
• Michelin background & being classically trained as well as computer literacy on MS Office are essential; working knowledge on SAP and financial management awareness will be an advantage.

 Duties include, but are not limited to:  

• Keep abreast of trends in the culinary industry;
• Develop and analyse recipes to assign prices to menu items, based on food, labour cost, and overhead costs;
• Design special product offerings to maximize usage of stock and to make use of slow moving stock;
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments to ensure efficient operation;
• Monitoring and controlling resources and assist in overseeing the spending of money;
• Providing guidance and direction to subordinates, including training, coaching, mentoring, setting  and monitoring performance standards and  discipline;
• Ensure that SHEQ & FCS requirements for each kitchen division are met.

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• In your capacity as Wine Steward you will be responsible for enhancing the Guest and Member experience by recommending and serving wines that complement our culinary offerings across our restaurants and the banqueting department.

 We consider the following as essential:

 Qualifications:

• grade 12,
• formal qualification in wine education will be advantageous.

Experience & Knowledge:

• minimum of 3-5 years’ experience in a similar role, preferably within a luxury hotel or fine dining establishment,
• must be computer literate in normal MS Office packages.

 Skills & Abilities:

• extensive knowledge of wines, wine regions, and wine pairings,
• strong communication and interpersonal skills,
• excellent organisational and inventory management skills,
• ability to train and mentor staff,
• passion for delivering exceptional guest experiences.