Job Vacancies at One&Only Resorts

Job Summary

Maintain a safe and secure environment for guests and colleagues by establishing and enforcing security policies and procedures.  Monitoring of all activities within the Security Control Room and assisting with the access control at the Staff entrance.

Key Duties and Responsibilities

The main scope and responsibilities of a Security Controller is to ensure that he/she has the following skills, knowledge and experience pertaining to a security control room  

• CCTV camera monitoring
• Security deployment and access control
• Liaison with other departments
• Control room operations
• Administration and cost control
• After hours stores access
• Key registers
• Key handling
• WCA – register
• Handling cash-ups and floats
• Security deployment
• Fire panel duties
• Bag & body searching
• Liaison with all departments regarding security related aspects
• Dealing with guest and staff
• Lost & found
• Maintaining accurate Security log books and detailed handover between shifts

Skills, Experience & Educational Requirements

• Fluent in English both verbally and written.
• Successfully completed A levels (High School Diploma)
• Computer literate. (Microsoft office)
• Completed a course in Basic Firefighting.
• Completed a course in First Aid.
• CCTV experience a distinctive advantage
• Basic Knowledge of the Fire Panel/Alarm System
• Security Operations and Control Room Experience

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Job Summary

• As soon as the security supervisor arrives on duty after he/she has clocked in on the biometric system he/she proceeds to the control room and peruses the occurrence book. The day shift or night shift supervisor then meet and do a shift hand over informing about any functions, changes on the rosters ad-hoc’s if any and any irregularities that might have occurred on his/her shift

Key Duties and Responsibilities

•   Monitoring of 24/7 CCTV Surveillance Camera System
•   Able to work shifts
•   Responsibility for Keys and handling of Cash Floats, safes and doors
•   Managing of Security Personnel
•   Shift Reports
•   Basic Computer Skills, Outlook, Excel, Microsoft Word
•   Fluent in English
•   Telephone skills
•   Ability to respond to emergency situations
•   Processing of Lost & Found Items
•   Staff Searches
•   Dealing with Guests
•   Lock Readings
•   Room Safes
•   After Hours goods receiving/stores
•   Management of parking area for events and functions
•   Safe keeping of all department equipment
•   Delivery of service productivity in line with management requirements
•   Day to Day operational requirements in the absence of the Security Manager
•   Dealing with all Guest injuries
•   Complete WCA – Forms for staff injuries
•   Managing and minimizing all Theft related incidents /concerns 
•   Handling Guest Firearms
•   Checking of First Aid Boxes
•   Patrolling of the entire Resort

Skills, Experience & Educational Requirements 

•   Matric
•   2-3 years in a Security Supervisor Position. 
•   PSIRA
•   Security GRADE B
•   First-Aid  level 1
•   Fire Fighting
•   Computer Literacy
•   Minimum 2-3 years Supervisor Duties Security Operations and Control Room Procedures
•   Access Control Essential
•   Basic Knowledge of Fire Panel/Alarm System
•   CCTV Experience Essential
•   Telephone Etiquette 
•   Fluent in English Language
•   Managing staff

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Job Summary

He/she will be assigned to the tasks in accordance to the standard operating procedures as implemented by the Chef de Cuisine. He/she must ensure that proper hygiene and sanitation in the outlet kitchen under his jurisdiction. He/she must maintain an adequate stock of food supply, inter department coordination and be involve in training. He/she carries the full responsibility of the operating equipment including its inventory levels. He/she will ensure of maintaining the outlet food cost at all times. He/she also must ensure and enforce the service standard by directing, supervising and motivating the staffs to perform to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge and the management. The feedback then will ensure high levels of food and service quality and guest satisfactions are maintained at all times.

Key Duties and Responsibilities

• Ensure the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Ensure the kitchen and working areas are thoroughly clean at all times.
• Ensure all mise- en place is correctly prepared prior to commencing of service.
• Demonstrate excellent product knowledge of all food and special functions held at the resort.
• Participate in the service of any special functions or events organized by the resort.
• Coordinate functions and activities with the F&B department.
• Establish and maintain smooth work relationships in the kitchen.
• Ensure the outlet food cost is maintained at all times.
• Conduct regular checks on all food products for any expired item.
• Ensure all food products are labeled according to requirement.
• Ensure that equipment is cleaned, when necessary or according to their schedules.
• Supervise the undertaking of physical asset inventories on scheduled month.
• Maintain and create a working environment that reflects a sense of place.
• Train and motivate all subordinates to ensure resorts standards are maintained.
• Assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• Delegate responsibilities to staff and ensure tasks are completed on a timely manner.
• Handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
• Ensure that disciplinary actions are taken, when necessary, according to resort’s policies.
• Perform any additional or special duties, as directed by a superior.
• Maintain the highest level of personal hygiene and grooming at all times, as per standard.
• Practice proper telephone etiquette with colleagues and resort’s guests.
• Attend all training carried out by the Training Department.
• Ensure that all channels of communication are respected and information is disseminated to the correct receivers.
• Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• Ensure that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.
• Remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• Exhibit an outstanding knowledge of the One & Only Resort.
• Understand and apply the resort’s Policies & Procedures, including during emergency situations.
• Conduct a monthly communication meeting.
• Conduct a daily briefing prior to service.
• Ensure maintenance work is completed, in a timely and professional manner.
• Ensure all fixed assets are well maintained.
• Demonstrate knowledge and interest in goals and objectives of the One & Only brand.
• Ensure all activities are carried out honestly, ethically and within the parameters of the S.A Law.

Skills Competency Requirements:

• Culinary school diploma and/or 3 years work experience
• 5 star work experience
• Knowledge of Food Safety systems (HACCP)
• Basic English knowledge 

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Job Summary

• Directly responsible to the Head pastry chef for the co-ordination and supervision of the demi and commis chefs in the kitchen, including working methods, writing food requisitions and ensuring a high standard of food quality and presentation

Key Duties and Responsibilities

• Be familiar with workplace policies, rules and procedures.
• At all times, adhere to:

• Associate Handbook
• Group and unit policies
• Departmental operating procedures/work flows
• Ad hoc communication (notices, instructions by management, meetings, etc.)
• Legal and contractual obligations (health and safety, good faith, conditions of employment, etc.)

 Time Management

• Manage hours worked according to the “averaging of working hours” – principle.
• Prioritise & plan daily mise – en place prep

 Health & Safety

• Maintain safe and healthy work environment.
• Follow safety instructions on all equipment on how to use and clean

 Security

• Prevent unauthorised personnel entering storage areas by keeping all cupboards locked when kitchen unattended and by not allowing unauthorised staff to walk around the pastry kitchen.
• Ensure that department is unlocked by authorised personnel and locked when no one is in department
• Prevent theft by monitoring staff and stock levels.
• All storage areas to be locked after service

Maintenance of equipment

• Ensure that all equipment is in good working order
• Report any faulty equipment to Manager immediately
• All equipment to be used according to the manual provided, or as shown.
• Follow instructions provided with equipment
• Liaise with Management before using any new equipment for the first time

 Stock Control

• Stock loss/ damage to be minimised and monitored
• Breakages to be recorded at Stewarding.
• Stock takes to be accurate by weighing off correctly and in correct unit of measurement
• Stocktakes to be done at the end of month; anytime the hotel requires it.
• Fridges to be kept clean at all times with items clearly labelled, prepped for stock takes.
• All order/issue requests to be allocated to correct store
• Operational Equipment to be stacked neatly   
• Avoid over ordering and excess stock by referring to function sheets etc. before placing an order.
• Cross utilisation of items, check stock on hand before ordering

 Food Cost

• Keep to standard portions & ingredients as stated on recipe cards supplied.
• Wastage to be minimised
• mise – en place to be prepped strictly according to occupancy, recipe cards have portion control on them.

 Food Standards

• Ensure that high standard of food is consistently maintained and improved upon.
• Preparation, presentation and service according to set operational requirements and procedures. 

Food Hygiene

• Maintain hygiene procedures & controls.
• On-going.  95% quarterly Hygiene Audit scores.
• Clean as you go, sanitise work surfaces with D10 spray provided.
• All food to be wrapped, marked, dated and stored on designated shelves at correct temperature, as displayed on food temperature sheets in the kitchens.

Start of shift

• Ensure that set up of your section is complete before service starts.
• Mise – en place is prepared according to the hotel occupancy and restaurant forecast sheets.
• Backup is prepared
• Stock is sufficient according to service and forecasts sheets provided
• Read daily function sheet
• Prepare daily task list by end of shift.

 End of shift

• Ensure department is clean & tidy
• Ready for stewarding to deep clean
• Complete hand over for following shift
• Relay any problems during day/ requirements for following day.

SKILLS, REQUIREMENTS AND QUALIFICATIONS:

• MATRIC
• CULINARY QUALIFICATION
• 3 years in a similar position, including an apprenticeship plus 1 years as a commis
• National Professional Cookery Qualification
• Ability to communicate effectively in English bother verbally and written is essential
• Show Initiative
• High energy levels coupled with a helpful and friendly attitude
• An ability to deal with stress
• Personal hygiene is also important
• Knowledge of Kitchen Management
• Knowledge of Food cost control
• Health and Hygiene knowledge