Job Opportunities at One&Only Resorts

Job Summary

• The job of a Runner is very important to the smooth running of the restaurant. A Runner is the person who brings the food from the kitchen or sushi bar to the table. He/ She must be able to perform a wide range of duties. A Runner should be smart, enthusiastic and polite at all times.

Key Duties And Responsibilities
As a Runner you must be able to perform all duties of a Busser and work all pick up areas. A Runner must be able to multi task, prioritize and remain calm under pressure. As a Cocktail Server you are responsible primarily for running dishes to tables. You must: -

• Have full knowledge of the food menu.
• Know all the table numbers in the restaurant and lounge bar.
• Be able to work all pick up areas: Hot Kitchen, Sushi Bar and Lounge Bar
• Carry plates confidently and elegantly.
• Read and understand kitchen tickets.
• Explain every dish at the table.
• Communicate effectively and respectfully with the Kitchen Chefs.
• Clear stations and tables and bring plates back to the kitchen.

Throughout the evening you must be checking for the following: -

• Empty glasses and plates on the tables.
• Empty bottles on the tables.
• Guests leaving their seats.
• Guests needing assistance.
• Stations which need clearance.
• Share plates that need changing.
• Stocking up the kitchen pass.

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Job Summary

• A bartender is responsible for preparing and mixing all types of drinks, both alcoholic and non-alcoholic, to the guests according to the prescribed service rules and standards. Prepare daily bar inventory and sales report. Handle cashiering tasks when assigned. They are responsible for turning over the sales and the report for the day to the General Cashier. Maintain clean and sufficient operating equipment.

Key Duties And Responsibilities

• To be responsible for serving alcoholic and non-alcoholic beverages to the guests according to the prescribed service rules and standards with emphasis on accuracy and speed.
• To be responsible for preparing and mixing all types of drinks and cocktails based on standardized recipes of drinks.
• To be responsible for the proper storage and safety of all the stocks in the bar.
• To be responsible for the cleanliness and maintenance of the bar area, chillier, fringes, bar floor, storage areas and all equipment and tools inside the bar.
• Perform other tasks assigned by the Restaurant Manager which leads to guest satisfaction and profit for the Hotel.
• Prepare Daily Bar Inventory and the Inter-Transfer Report.
• Breakage/ Spoilage/ Spillage Report, Full Bottle Sales Report, Daily operating equipment inventory for the bar.
• Prepare Beverage Supplies, Operating Supplies and Food Supplies Requisition for the Bar.
• Maintain bar stock according to established par stock level and arranges requisitioned items according the appropriate storage condition of the specific wines and spirits.
• Maintain adequate bar supplies such as napkins, straws, cocktail picks, etc., arrange them neatly in the assigned areas.
• Maintain sufficient supply of ice in the ice bins for service hours.
• Maintain sufficient supplies of linen, rags, bar mats, etc., required in the bar.
• Handle cashiering tasks when assigned in Outlets with self-cashiering like Pool Side.
• Account for the sales of the outlet in the shift assigned.
• Validate guest orders in the guest check and competes for the total sales.
• Receive payment from guests.
• Prepare the Food and Beverage Cashier’s report for the outlet ensuring that the recorded sales and the amount of cash in the cash box tallies.
• To be responsible for turning over the sales and the report for the day to the Head Cashier.
• Maintain clean and sufficient operating equipment such as glassware, bar tools and equipment, chinaware, etc., required for service hours in the bar.
• Handle the orderly stocking of glassware and ensures adequate stock and inventory is maintained.
• Wash, clean and dry all glassware used in the bar.
• Conduct monthly inventory of the operating equipment in the bar.
• Clean and maintain the bar chillier and wine chillier daily.
• Check and control the temperature of the bar chillier and wine chillier.
• Chill and cool sufficient beverage supplies at the appropriate serving temperature before service hours.
• Mix and prepare alcoholic and non-alcoholic drinks according the standardized recipes of the drinks.
• Set-up the bar according to standard counter top set-up before service hours.
• To be responsible for the preparation of all mis-en-place before the service hours.
• Prepare all the garnishing for the drinks.
• Prepare sugar syrup required for drink preparation.
• Prepare fruit juices required for mixing cocktails.
• Prepare coffee and tea set-up to speed up service during peak hours.
• Serve the different types of wine according to the appropriate standards.
• Store the wine appropriately and controlling the temperature of the storage area
• Perform the sequence of service, like all the other service attendants.
• To be capable of suggestive selling to boost the sales of wines and spirits in the bar.
• Participate in association and club membership related to bar/cocktails and wines to update knowledge on latest service style and products, as well as promoting the image of bar.
• Communicate to the guest in selling the products and service of the outlet.
• Establish and maintain good relations with co-colleagues within the department and with other department.
• Assist, as required, co-colleagues within the department and other departments in the performance of duties and responsibilities to attain quality product and service for the Hotel.

Skills, Experience & Educational Requirements

• Ability to satisfactorily communicate in English with guests, co-workers and management to their understanding.
• Minimum of 2 years in hospitality business, preferably in a bartending role.
• Knowledgeable in various kinds of beverages and cocktails. E.g. wine, beer and spirits.
• Computer literate in Microsoft Excel & Word, an understanding of Micros a distinct advantage.
• Pleasant personality with good communication and interpersonal skills

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Job Summary

• As a waiter you must be able to perform all duties of a Busser and a Food Runner. A Waiter must be able to multi task, prioritize and remain calm under pressure. As a Waiter you are responsible primarily for taking care of the tables in your section and giving your guests the best possible service

Key Duties And Responsibilities

• Communicate effectively and respectfully to guests on all levels.
• Communicate effectively and respectfully to all members of staff.
• Multi task and prioritise your work.
• Explain the Nobu concept effectively.
• Understand timing of dishes and order your food accordingly.
• Understand out times and handle your tables accordingly.
• Read tables and understand guests’ needs and dislikes.
• Take orders correctly and communicate them to the relevant sections.
• Follow up your orders.
• Carry trays confidently and comfortably.
• Carry plates confidently and comfortably.
• Have full knowledge of the food menu.
• Have full knowledge of the bar and sake bar products .

Throughout the evening you must also be checking the following: -

• Stations that need clearance.
• Other Waiters that may need your assistance.
• Empty glasses on tables.
• Empty plates on tables.
• Guests that may need assistance.
• Drinks that need to be picked up from the bar and sake bar.
• Dishes that need to be picked up from the kitchen or sushi bar.
• Table maintenance.
• Report to your superior if you notice a guest that may be under 18yrs of age and are ordering or drinking alcoholic beverages.

Skills, Experience & Educational Requirements

• Fluent in written and spoken English, other language s a distinctive advantage
• To be able work well under pressure and able to work shifts
• 2 years’ experience in a similar capacity
• To be able to communicate effectively and do multi tasks
• Strong beverage knowledge

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Job Summary

• To create all marketing artwork requirements to support the resort, rooms, food and beverage, spa, recreation, special events activations, oversee all branded items, as well as look assist in video editing, story board creation and briefing in of video edits beyond current skillset.We are looking for a wordsmith that is quick-thinking, creative and brilliant with people. Someone who can conceptualise stories, events and social campaigns, as well as interact well and easily with a broad range of people.

Key Duties and Responsibilities

Design: Artwork, layout, supplier relations

• Creation of print and digital adverts, menus, sales tools and collateral
• Creation & update of all marketing material
• Optimizing of images for web usage and 3rd party design
• Management of brand items
• Re-ordering of all repeat collateral
• Oversee all artwork with printers/ suppliers
• Oversee the management, filing and distribution of all assets – internally and externally
• Outsource jobs above skillset or that would not meet deadlines

Asset Management 

• Gatekeeper of all branded material and assets
• Filing of all asset: images, videos, info sheets and collateral – on both share folders and online
• Ensure BAMS is always updated with latest images and information
• Ensure Sales toolkit and brand toolkit are always updated with latest images and information

Internal 

• Ensure ROI and brand are always considered and prioritized
• Assist in budget management
• Monthly marketing report

General Requirements

• Act as Brand Custodian & Ambassador for One&Only Cape Town
• Perform other duties as assigned by Director of S&M

Rules and Guidelines

• Adhere to GDPR &POPI guidelines at all times
• Be aware of and work within corporate directives/ guidelines and maintain thr O&O brand image
• Keep up to date with all Brand Guidelines incl for example Tone of Voice and implement thes across all work
• Ensure fill product knowledge and involvement with all departmens to maintain relevant information updates

Marketing and Trend Knowledge: 

• Keep abreast of industry news and trends
• Keep abreast of marking and PR trends and best practice

Marketing and PR Team

• Ensure global office, PR agencies and RSO are always in the loop of your projects, work and initiatives when relevant
• Assist with the delivery and implementation of marketing/ communication plan to deliver Resort goals. 
• Assist in the conceptualization and implementation of all marketing and PR initiatives for the department, goal of generating and retaining business and revenue
• Ensure the measurement of performance/ success of marketing activity against clear objectives/ goals/ targets
• Identify opportunities for engagement and improvement
• Creative thinking and idea generation
• Ensure revenue generation activities are always prioritized
• Ensure all OOCT communications and collateral matches brand positioning, is strategically correct and is brand compliant
• Act with a degree of independence as liaison with both internal and external clients. Handle clients’ requests and complaints as appropriate
• Support sales source market development with marketing and PR activities        

Skills, Experience & Educational Requirements

• Relevant tertiary qualification
• At least 2-3 years’ experience as a graphic designer, marketing support or similar role.
• Experience in luxury, tourism or hospitality environment preferred
• Proficiency with Adobe design software and graphics editing tools (Illustrator, InDesign, Photoshop) is essential; a portfolio is required
• Proficiency in Microsoft Office tools (Outlook, Word, Excel, Power point) is essential
• Basic video editing skills
• A strong sense of aesthetics and understanding of visual design (layout, composition balance, colors & fonts)
• Passion for photography is a plus
• A keen eye for details and quality
• Time management and multitasking abilities
• Excellent communications (written and verbal) skills
• Must have own transport
• Flexible and ability to work under pressure
• Proficient in indesign and photoshop

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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 Executive Chef. 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. 

Key Duties and Responsibilities

• Ensure the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Ensure that all mise- en place is correctly prepared prior to commencing service.
• Demonstrate excellent product knowledge of all food and special functions held at the resort.
• Delegate responsibilities to staff and ensure tasks are completed on a timely manner.
• Maintain and create a working environment that reflects a sense of place.
• Organize and coordinate daily meals and special events within the colleague restaurant.
• Assist staff in generating work schedules for the colleague restaurant kitchen staff, according to forecasted demand requirements.
• Participate in the service of any special functions or events organized by the resort.
• Establish and maintain smooth work relationships in the kitchen.
• Perform any additional or special duties, as directed by a superior which includes to work overtime if it’s necessary
• Practice proper telephone etiquette with colleagues and resort’s guests.
• Remain current on all resort happenings, as well as daily events.
• Ensure all fixed assets are well maintained according to displayed schedules.
• Ensure all the equipment faults are reported to your superior.
• Demonstrate knowledge and interest in goals, and objectives of the One&Only brand.
• All HACCP responsibilities, requirement and standards are followed and met at all times.
• Ensure expiree dates are labeled on products that are required and FIFO been followed.
• Help the undertaking of physical asset inventories each month.
• Ensure a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.
• Ensure kitchen fridges and back areas are thoroughly clean at all times.
• Ensure equipment is cleaned, when necessary or according to their schedules.
• Attend all training carried out by the Training Department.
• Attend monthly communication meeting.
• Attend daily briefing prior to service.
• Continuously train and motivate subordinates to ensure resorts standards are maintained.
• Ensure 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.
• Know and apply resort’s Policies & Procedures, including those for the emergency situations.
• When driving resort’s buggies, ensure that rules and regulations are followed at all times.
• Ensure all activities are carried out honestly, ethically and within the parameters of the South African Law.
• Complete and efficient setting up of the respective kitchen
• Must demonstrate excellent attendance and Punctuality
• Demonstrate knowledge and interest in goals and objectives of the One & Only brand.

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

• Performs his/her assigned tasks to the highest professional standards, displays good salesmanship in up- selling skills, coordinates with production staff on special request. Demonstrate excellent menu product knowledge, telephone skills and etiquette. Displays team work attitude towards his/her colleagues. Communicates with guests and report guest’s feed back to the Beverage Manager, Assistant Manager to ensure high beverage and service quality level is maintained at all time.

Key Duties and Responsibilities

• Ensures that the Banqueting and work areas are thoroughly clean at all times.
• Presents oneself in a way that enhances guests overall experience, by adding life and energy to the outlet.
• Ensures that all mise - en place is correctly prepared, prior to commencing service.
• Ensures that all closing duties are completed before leaving his/her shift.
• Prepares all food and beverage requests within the time parameters, set by the resort and always displays attributes of genuine hospitality.
• Demonstrates excellent product knowledge of all food and beverage items offered by the resort.
• Exceeds revenue budgets set by the resort, through up-selling within his/her own outlet, as well as cross-selling other outlets.
• Ensures that the design and layout of the outlet equipment is flawless and reflects the image of the resort.
• Ensures that requisitions are placed, according to the outlets requirements.
• Ensures that equipment is cleaned, when necessary or according to their schedules.
• Acts at all times in a responsible manner, especially in regards to the sale of alcoholic beverages.
• Maintains and creates a working environment that reflects a sense of place.
• When driving resorts’ buggies, ensures that rules and regulations are followed at all times.
• Performs any additional or special duties, as directed by a superior.
• Maintains the highest levels of personal hygiene and grooming at all times, as per standards.
• Practices proper telephone etiquette with colleagues and resort guests.
• Ensures that all tasks assigned, by superiors are completed, in a timely fashion.
• Ensures that channels of communication are respected, and information is disseminated to the correct receivers.
• Ensures excellent communication and working relationships with fellow colleagues are maintained, and contributes to the team spirit and moral of the resort.
• Ensures that a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.
• Remains updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• Attends all trainings carried out by F & B Department and Training Department.
• Exhibits outstanding knowledge of the resort, Cape Town and the South African Culture.
• Knows and applies resort’s Policies & Procedures, including those for the emergency situations.
• Demonstrates knowledge and interest in the goals, and objectives of the One&Only brand.
• Ensures all activities are carried out honestly, ethically and within the parameters of the South African Law.

Skills, Experience & Educational Requirements

• Fluent in written and spoken English, other languages a distinctive advantage
• To be able work well under pressure and able to work shifts
• 2 years’ experience in a similar capacity
• To be able to communicate effectively and do multi tasks
• Strong beverage knowledge

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Job Summary

• Act as an extension of pastry kitchen chefs to prepare and communicate food consistency & quality. Daily check of all Mis-en-place to ensure freshness & quality standard where assigned to a section. Follow – up tasks as dictated by business volumes and delegated by daily work list. Promote and ensure proper health and safety at all time. Strive to maintain & improve all food preparations & presentations.

Key Duties and Responsibilities

• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• To ensure daily checks of all mis en place to ensure freshness & quality standards
• To prepare daily production of food items according to standard recipes and inspect product for quality and consistency during and after production
• To review production schedules to determine variety and quantity of goods to produce
• To complete production sheets and other records needed for the daily operation where required
• To ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• To maintain consistency for all items leaving the kitchen as per standards
• To follow kitchen policies, procedures and service standards
• To follow all safety and sanitation policies when handling food and beverage.
• Ensure daily there is no wastage in storerooms, refrigerators and freezers.
• Minimise spoilage, utilize food surpluses and portion control.
• Check the quality and quantity of food received from stores once allocated the responsibility
• Maximise own productivity, through effective and efficient working practices.
• Cook and present food within allocated Food and Beverage outlet.
• Ensure standard recipes are used, and food is presented according to pictorials.
• Make sure that all machines, furniture (fridges, benches, etc), equipment and utensils are clean and in working condition at all times.  Check all areas assigned regarding sanitation and hygiene to prevent contamination of any kind.
• Report all accidents, health and safety hazards to their supervisor.
• Other duties as may be prescribed from time to time due to operational needs.
• Aware and adhere to the all Resort procedures, including security, fire and the Workplace Health and Safety Act.

Skills, Experience & Educational Requirements

• Completed formal culinary studies at a reputable hospitality school
• Ability to communicate effectively in English both verbally & written is essential
• High energy levels coupled with a positive attitude

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Job Summary

• Ensure all utensils and equipment of kitchen is clean all the time. Ensure back area need and tidy. Ensure all subordinates are continuously trained and maintained excellent work flows 

Key Duties and Responsibilities

• Responsible for continuous necessary supply, maintenance and upkeep of food and beverage service and kitchen equipment in order to ensure smooth operation
• Responsible for day to day organization of work of the hygiene team
• He / She is responsible to assist in the Stewarding Department by enforcing the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running.
• Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
• Direct and assist Stewards in order to make clean up more efficient. 
• Ensure water temperature, and chemical levels are appropriate for cleaning and documented. 
• Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
• Assist Chefs and kitchen staff with various tasks as needed.
• Check more specifically the proper use of chemicals and washing accessories.
• Work with all departments to ensure items that are required for service are available when needed.
• Take all necessary actions to reduce the loss of silverware / flatware.
• Take all necessary actions to reduce breakage of China and Glassware.
• Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
• Enforces proper cleaning routines for service ware, equipment, floors, etc.
• Enforces proper use and cleaning of all dish room machinery.
• Responsible for day-to-day organization of the kitchen and food service back of the house
• areas to ensure hotel standards are met with respect to cleanliness and hygiene
• Constantly monitors hygiene levels of all areas and takes appropriate action
• To carry out any additional tasks those are assigned to him/her on time
• Should maintain awareness of food cost; ensure minimum spoilage and wastage at all times.
• To take full responsibility for the section in the absence of Assistant BOH Manager
• To be aware of all the house rules and to not only obey them, but to also assist in enforcing
• them on colleagues. To always conduct oneself in such a manner so as to encourage all fellow employees to do likewise
• To keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance
• To perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
• To maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate
• Attends behavioral and technical training in own and related work areas to enhance skills and develop multifunctional
• Shares his/her skills and knowledge with all the employees
• Co-ordinates functions and activities with the other Food and Beverage sections
• Co-ordinates with rooms division amenities, special requests from the guests and ensures smooth operations
• Co-ordinates with materials to ensure product availability and quality
• Attends and participates in team events.
• Participates in required training related to the job
• To effective communicate and maintain a favorable working relationship with colleges at all levels
• Assure professional attitude towards guest and colleges at all times
• To be conscious and responsible regarding energy and water conservation
• Reports incidents of breakages, equipment repair and maintenance to Department Head
• Maintains highest levels of personal hygiene at all times
• To ensure that company and statutory hygiene standards are maintained in all work areas.
• To be fully aware about all health and safety, fire and emergency procedures
• Responsible to report any potential hazardous situations within the work place.
• Must demonstrate excellent attendance and Punctuality
• Maintains a high standard of appearance and grooming at all times, as per One&Only standard
• Apply and adhere to rules and regulations as per employee handbook, departmental and resort policies and procedures, including those for the emergency situations
• Develop and maintain an understanding of the overall organization’s mission, vision and values
• Practices proper telephone etiquette with colleagues and resort’s guests

Skills, Experience & Educational Requirements

• Work experience for minimum of 3 years in similar position for a resort/hotel
• High school Diploma
• Certified Food Safety
• Clear understanding of HACCP
•  Computer skills
• Understanding and implementation of FSMS
• Be able to get all outlets ready for Hygiene Audits

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Job Summary

• Complete basic/ normal cleaning projects as well as special cleaning projects as assigned and following hotel specifications and standards.  Clean and maintain equipment and dishwashing/ kitchen/ cafeteria/ compactor/ storage areas.  Assist in other Stewarding functions as assigned.

Key Duties and Responsibilities

• Use correct cleaning chemicals for designated items, according to Health and Safety regulations and hotel requirements.
• Set up and organize work station with designated supplies and equipment; report shortages to supervisor.  Replenish as needed throughout the shift.
• Check the working condition of equipment and machinery in accordance with specifications; rectify any deficiencies.
• Clean designated equipment, sinks, service areas, walls, floors, kitchen/ cafeteria/dumpster/compactor areas as assigned, following all departmental procedures and sanitation requirements.
• Inspect the cleanliness and condition of all washed equipment and areas; clean items not meeting standards.
• Store cleaned equipment in designated areas.
• Handle all wares carefully to prevent breakage and loss.
• Monitor usage of chemicals to maximize consumption.
• Maintain cleanliness and working condition of garbage disposal and grease traps.
• Maintain cleanliness and organization of work areas throughout shift.
• Stock kitchen lines, restaurant service areas and buffet line with designated cleaned wares, utensils and equipment.
• Clean spills in kitchen and work areas immediately.
• Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
• Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
• Transport garbage containers from kitchen and work areas to dumpster; empty and clean according to standards.  Adheres to recycling regulations.
• Clean garbage compactor and area as assigned.
• Report any damages, maintenance problems or safety hazards to the supervisor.
• Adhere to all Health Department, sanitation and safety regulations as required by the hotel.
• Organize and restock work areas for next shift as specified in departmental standards.
• Work with chemical and machine repair personnel to repair machine, improve quality or standards, increase productivity or capacity of machine.
• Complete job functions of other departmental positions as assigned.
• Assist in plating up banquet meals. Assist in inventories as assigned
• Perform special cleaning projects as assigned
• Ensure that floors are swept and mopped. Keep floors clean dry, spills are picked up immediately using wet floor signs, dry rags, and dry mops
• Clean walls, tables, racks, sinks, floor mats and disposal area, polish stainless steel, ceilings.
• Clean Ovens, hoods, filters, drains, hot boxes, steam tables, stoves, according to schedule or as specified by the Executive Chef of their respective area of responsibility.
• Maintain organization and ensure proper storage and cleaning of all rolling stock and racks, silver, pre-soaking and operation of dish machines.
• Comply with attendance rules and be available to work on a regular basis according to the Roster
• Perform any other job related duties as assigned.

Skills, Experience & Educational Requirements

• Ability to satisfactorily communicate in job-related English.
• Ability to count.
• High school graduate or equivalent vocational training.
• Previous experience in janitorial/ cleaning position.
• Familiarity with proper sanitation regulations.
• Knowledge of proper chemical handling.
• Ability to perform duties with attention to details, speed, accuracy, follow-through and cooperativeness and be able to follow directions.
• Ability to adapt to meet priority changes of work flow or requirements.
• Ability to operate designated machinery and remains alert while operating it.
• Ability to exert physical effort in transporting equipment and wares and withstand high temperatures, moisture and noise levels in work areas.

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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 Executive Chef. 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.

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 

go to method of application »

Job Summary

• He/she will be assigned to the tasks in accordance to the standard operating procedures as implemented by the Executive Chef. He/she must ensure that proper hygiene and sanitation in the kitchen under his jurisdiction. He /she also must display efficient inter department coordination and be involve in trainings. He/she will be assigned to and to show interest in displaying creativity in food displays with the Chef De Cuisine. He/she must ensure that the standard procedures are followed and performed 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 feedbacks then will ensure high levels of food and service quality and guest satisfactions are maintained at all times.

Main Duties and Responsibilities:

• To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• To ensure that the kitchen and working areas are thoroughly clean at all times.
• To presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
• To ensures that all mise-en place is correctly prepared prior to commencing of service.
• To demonstrate excellent product knowledge of all food and special functions held at the resort.
• To establish and maintain smooth personal and work relationships in the kitchen
• To ensure labeling of dates are labeled on products according to requirements.
• To ensure that equipment is cleaned, when necessary or according to their schedules.
• To maintain and create a working environment that reflects a sense of place.
• To attend all training carried out by the Training Department.
• To handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest level of personal hygiene and grooming at all times, as per standard.
• To practice proper telephone etiquette with colleagues and resort’s guests.
• To ensure that all tasks assigned by superiors are completed, in a timely fashion.
• To ensure that all channels of communication are respected and information is disseminated to the correct receivers.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.
• To exhibit an outstanding knowledge of the  One & Only Resort
• To know and applies the resort’s Policies & Procedures, including those for the emergency situations.
• To attend monthly communication meeting.
• To attend daily briefing prior to service.
• To ensure all fixed assets and equipment are well maintained.
• To demonstrate knowledge and interest in goals, and objectives of the One & Only brand.
• To 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:

• The Host Team Manager is to manage the daily activities, reporting, training, and operations of the (Rooms) Department. With experience in a high-quality luxury boutique hotel/resort guest service, the Host Team Manager will support the Front Office/Guest Services Team in offering the highest level of guest service and supporting our colleagues to ensure they have the tools they need to be successful. Supports all property operations, ensuring that the highest levels of hospitality and service are provided. Manages the flow of questions and directs guests within the lobby. Support the tracking and resolution of service issues. The Host Manager is directly in charge of the Host Team & Connectivity Center (Guest Experiences) and must always collaborate with the Front Office Manager (FOM). A Host Manager is expected to have a smart and neat appearance, which reflects the high standards of One&Only.  The Host Manager is also expected to have a critical eye for details in terms of cleanliness, hygiene, and service. Knows how to manage and motivate a team of Hosts. 

Key Duties and Responsibilities:

Development

• Maintain polite and professional interpersonal relationship with both colleagues and guests
• Demonstrate ability to communicate effectively
• Develop an effective and supportive team environment by listening to and acting on behalf of our guests & colleagues
• Attend morning meeting with Heads of Departments
• Communicate staff any relevant information, via email, line-ups or one on ones
• Maintain intra-departmental relations and communication to achieve synergy within the department and the One&Only Resorts daily operation
• Manage the team to attract, retain and motivate, develop, empower, coach and council, conduct performance and salary reviews, resolve problems, and provide open communication discipline
• Conduct/Lead operational and departmental meetings (as needed)
• Provide up-date information on Memo and Training Board
• Prepare and organize pre-shift briefings for Assistant Managers, Host Supervisors/Team Leaders, and Hosts
• Proactively participates in own development and team development
• Closely monitors training records and ensures that training is performed in accordance with standard
• Create, update, and adhere to departmental SOPs and Checklists
• Organize new training for the team including cross-training throughout department/resort
• Monitor and test knowledge levels generally, to identify training needs and organize training sessions or other tactics to improve their colleagues’ skills, knowledge etc.

Product

• Always represent and promote One&Only Resorts and to the best of his/her abilities
• Adhere of company ethics & antibribery policies 
• Understand, instill, and live the Company Philosophy
• Ensure compliance with all brand standards, OO markers, quality standards, and SOP
• Always maintains workplace discipline in accordance with company philosophy, policies, and procedures
• Demonstrate an ability to maintain confidentiality and privacy
• Knowledgeable about the facilities and services provided by the sister-hotels of the One&Only Resorts Group
• Provide and create ideas on improving the overall product/experience for One&Only guests

Operations

• Showing a personal interest for each of our guests and an authentic goal of being there in any moment
• Ensure the appropriate communication and guest understanding of the QR codes among the Resort
• Ensure housekeeping services are performed within timeframes requested by guests
• Gain a comprehensive understanding of all outlets, opening hours, menus, amenities, activities (both on property and offsite)
• Uses suggestive selling techniques to sell rooms and to promote other services of the resort
• Become well versed on the guest folios to better discuss and resolve any guest questions or concerns
• Fully trained on the usage of all the necessary operational system such as (Opera, Alice, POS, SAGA)
• Actively manage and record guest preferences and communicate to relative departments making sure they are followed up on and inserted in the appropriate systems (ALICE, SAGA, etc.)
• Monitor different type of communication processes and provide structured, consistent, support and recommendations for consistent improvements and implement change where needed, necessary and with proper approvals
• Confirm daily guest agenda and efficiently organize | reserve new activities |restaurant booking | treatments or other
• Coordinate daily Arrival and Departure experience
• Fully Trained in First Aid and Safety Protocols
• PPE (Personal Protective Equipment) provided by the Resort must always be used
• Hygiene & Safety measures dictated by both Local Government and the Resort shall be followed
• Responsible for the disinfection, cleanliness, and proper function of the assigned equipment
• Coordinate with supervisors and housekeepers the service of the occupied, departing and arriving rooms, based on timeframes and requests
• Use the radios as per the standard of communication established by the Resort
• Report Lost and Found property according to Policy & Procedure
• Directly involved in any projects assigned by the management ensuring completion in a timely manner within the assigned budget
• Drive and support revenue generation

Quality

• Improve guest satisfaction
• Improve efficiency and timeliness of service
• Consistently improve or quality of service
• Effective in complaint handling and problem resolution
• Ensure all guests’ requests are successfully completed
• Check all VIP rooms and Suites before arrival
• Perform random checks in all occupied and arriving rooms to ensure that all standards are maintained
• Inspects guest rooms, together with the Host, strictly abiding to the established standards and procedures
• Ensure Hosts create and follow up any ticket in ALICE, always in a timely manner
• Look after guests who need special attention with the upmost care and accuracy
• Ensure full knowledge of guest information regarding the property, the location, local culture, arts, nature, people what is going on in the area etc.

Management

• Directs the Host Department in the care and attention to detail in guest services
• To manage all staff in the department, to ensure the highest standard of performance from the team
• Attend morning meeting with Heads of Departments
• Communicate staff any relevant information, via email, line-ups or one on ones
• Supervision of Host Supervisors/Team Leaders, Hosts, and Host Assistant contains grooming standards, coordination, checking and completion of the assigned duties
• A commitment to a sense of urgency, immediacy, and total responsiveness
• Demonstrate commitment to uncompromising standards of excellence
• To develop a close working relationship with all departments, colleagues, and managers to ensure guest expectations are met
• Essential information required by the organization is accurately communicated to the appropriate personnel and any differences of opinion with other members of staff are dealt with in a manner that maintains goodwill and respect and avoids offence and conflict
• Executive Management is kept informed in an appropriate and accurate level of detail about activities, progress and results and information and advice on matters within allocated area of responsibility is sought from supervisor when necessary
• Monitor the Host’s interaction with guests and other colleagues, assisting when needed
• Foster and promote a cooperative climate, maximizing productivity and colleague morale
• Impart awareness of quality and brand standards across the resort
• Improve the annual Strategic Planning process through constant evaluation, communication changes and implementing lessons learned
• Oversees preparation of weekly schedule of the Host Department & Connectivity Center
• Distribute all work-related information to the Host Supervisors/Team Leaders and Hosts
• Directs, the Host Department in the care and attention to detail in guest services
• Sound product knowledge of all villas, as well as the services provided by the Host Department and all the hotels’ departments and their respective schedules
• Ensure all colleagues have proper supplies and tools for their daily tasks and activities
• Ensures that all maintenance requests are dealt with in a timely and professional manner
• Ensures that all F&B deliveries are dealt with in a timely and professional manner
• Ensures that all service areas (pantries and corridors) are always kept clean and tidy

Skills, Experience & Educational Requirements

• Education: High School completed – University Degree optional

Language(s)

• Language: English Fluent (100%)
• Language:
• Proficient in MS Office, ALICE, and Micros Opera.
• Exceptional communication and interpersonal skills.
• Natural leadership and management abilities.
• Qualified financial analyst with billing knowledge.
• Critical thinker and a remarkable problem solver.
• Expertise in product and brand knowledge.
• Excellent project management skills.

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Job Summary

• The job of a Runner is very important to the smooth running of the restaurant.  A Runner is the person who brings the food from the kitchen or sushi bar to the table.  He/ She must be able to perform a wide range of duties. A Runner should be smart, enthusiastic and polite at all times.

Key Duties and Responsibilities

As a Runner you must be able to perform all duties of a Busser and work all pick up areas.  A Runner must be able to multi task, prioritize and remain calm under pressure.  As a Cocktail Server you are responsible primarily for running dishes to tables.  You must: -

• Have full knowledge of the food menu.
• Know all the table numbers in the restaurant and lounge bar.
• Be able to work all pick up areas: Hot Kitchen, Sushi Bar and Lounge Bar
• Carry plates confidently and elegantly.
• Read and understand kitchen tickets.
• Explain every dish at the table.
• Communicate effectively and respectfully with the Kitchen Chefs.
• Clear stations and tables and bring plates back to the kitchen.

Throughout the evening you must be checking for the following: -

• Empty glasses and plates on the tables.
• Empty bottles on the tables.
• Guests leaving their seats.
• Guests needing assistance.
• Stations which need clearance.
• Share plates that need changing.
• Stocking up the kitchen pass.

Skills, Experience & Educational Requirements

• Fluent in written and spoken English, other languages a distinctive advantage
• To be able work well under pressure and able to work shifts
• 2 years’ experience in a similar capacity
• To be able to communicate effectively and do multi tasks
• Strong beverage knowledge