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F&B Floor Manager 

Job Purpose

Responsible for the effective day-to-day shift management of Food & Beverage operations (including restaurants, beverage operations and/or food and beverage service in the casino operations), with specific regard to achieving profitability for specific outlets; maintaining products and standards of operation; maximising customer satisfaction; delivery of the F&B business objectives, and developing a cross-functional talent pipeline within food & beverage:

Education

  • 3 year Hotel School Diploma or equivalent National Qualification at a Diploma level

Experience

  • 5-6 years in the Food and Beverage industry of which at least 2 years experience in a Supervisory role within the Food and Beverage environment
  • Food and Beverage experience in a Casino environment would be an advantage

Skills and Knowledge

Technical competencies

  • Food & Beverage Costing
  • Food & Beverage Product Knowledge
  • Speciality Beverage Knowledge – Wine, Barrister
  • Team Planning
  • Operational Management
  • Product Development
  • Stock Control
  • Intermediate Computer Skills
  • Micros / Opera is preferred

 Core behavioural competencies

  • Problem solving
  • Implementing and co-ordinating resources
  • Assessing and evaluating information
  • Planning
  • Decision-making skills
  • Developing relationships
  • Analytical thinking
  • Results orientation
Work conditions and special requirements
Ability to work shifts that meet operational requirementsMobility and ability to move around as per job requirements (including with the use of aids)Physically be able to move operating equipmentHave an open attitude to perform similar functions in alternative outlets due to operational requirements 

Key Performance Areas

Duties and responsibilities include

Delivered F&B Plan implemention:

  • Understand the Unit F&B strategy and align the development of objectives for the various outlets
  • Provide input into the development of strategic objectives for the Unit’s F&B deliverables
  • Manage the communication and achievement of F&B deliverables and milestones
  • Conduct F&B product analyses and benchmark with leading F&B trends
  • Conduct risk analyses i.t.o impact on short term profit margins vs. long term sustainability
  • Communicate with all relevant Stakeholders internally at unit level
  • Manage and allocate people and operational resources 
  • Facilitate marketing plans relative to food and beverage promotions in the outlets align implementation with EE, SD and procurement transformation processes so as to contribute towards BBBEE targets being achieved for the property

Shift Management:

  • Put in place staff scheduling and duty allocations to ensure maximum coverage
  • Handle shift briefings / handovers / shift reports
  • Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
  • Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
  • Report and resolve any issues experienced
  • Manage the control of stock and operating equipment as per SOP for the outlet
  • Cash-ups at the end of the shift

        Product Enhancement:

  • Collaborate with the F&B Manager to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisons
  • Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
  • Provide product rationalisation on a regular basis or as required
  • Motivate new product enhancements
  • Compile action plans for  the implementation of approved projects
  • Measure ROI and performance on a regular basis

Standards & Governance:

  • Monitor F&B standards and processes
  • Align practices with new legislative compliance around health, hygiene, safety and the environment
  • Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
  • Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
  • Encourage a waste management culture and ensure all staff are trained.
  • Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

People Management and Development:

  • Lead and motivate F&B employees and promote positive working relationships, direction and support
  • Lead and facilitate departmental communication ensuring employee and management interaction
  • Measure and monitor employee engagement
  • Identify and monitor training, coaching and development requirements in line with strategic plans, e.g. skills shortages, succession plans, talent management
  • Develop staff competence levels to meet operational requirements (right fit for the job)
  • Participate in the sourcing and selection of talent as per EE plan to build the future food and beverage talent pipeline
  • Performance Manage and coach outlet managers to ensure KPA’s are achieved
  • Manage employee relations within the F&B function (monthly meetings with Union – formalised, minuted, issues addressed).

Budget Management:

  • Participate in the preparation of budget forecasts & controls
  • Consolidate Capex requirements for specific outlets
  • Guide and consolidate the completion of Cost of Sales reports including
  • Theoretical COS per outlet for food & beverage respectively.
  • Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
  • Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
  • Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
  • Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS

Customer Relationship Management:

  • Provide input into the development of a CVP in line with the unit strategy and guest feedback
  • Deal with any escalations / complaints
  • Frequent Interaction with guests (especially VIP’s)
  • Support VIP services in various initiatives i.e. functions, events
  • Communicates customer standards to department for implementation
  • Monitors customer standards and addresses gaps
  • Be present and provide management support in F&B outlets and operation

Stakeholder relationship management:

  • Maintains regular communication with all relevant stakeholders with regards progress, issues, changes, etc.
  • Provides feedback on operations to F&B Management / General Manager on initiatives, performance, concerns, etc.
  • Manages non-conformance issues
  • Staff are informed of relevant information to contribute to operational effectiveness
  • Department’s objectives, standards and operating procedures are communicated to internal and external service providers as per SLA

Reports:

  • Consolidate monthly Financial results and trends for specific outlets in preparation of the financial report including:
  • Salary forecast vs actuals – salary monthly forecast to be based on rosters. Track and monitor salary cost in relation to revenue achieved daily and make adjustments throughout the month to bring salary cost in line as a percentage of revenue.
  • Absenteeism – actively manage and report on absenteeism in line with company policy, rules, and regulations
  • Productivity – Covers per hour/drinks per hour needs to be monitored daily to ensure staff are operating at the required level to achieve and exceed budgeted revenues with remedial action taken when not tracking on target.
  • Sales targets – report on variation to set sales targets in line with staff productivities and revenues. Report on remedial action taken when targets not met.

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

POPI Statement

  • Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed.  In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.
  • Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.

IT Support Technician

Job Purpose

Responsible for providing technical support to users including performing desktop software and hardware installation; troubleshooting problem areas (in person, or remotely) and
providing end-user assistance where required and maintaining an adequate spare parts inventory of systems, subsystems and component parts used in repair work.

Education

2-Year Diploma in IT or equivalent NQF Level 6 in IT

Experience

Minimum of 2 year relevant IT industry experience

Skills and Knowledge

  • Problem solving
  • Assessing and evaluating information
  • Initiative
  • Decision-making skills
  • Dealing with customers
  • Technical acumen
  • Risk Management skills
  • Listening skills
  • Telephone skills
  • Understanding of Technology Operations
  • Infrastructure Knowledge
  • Client Computing
  • Gaming Product and Service Knowledge
  • Hospitality Product and Service Knowledge

Key Performance Areas

Stabilised Data Centre Environment

  • Detect and respond to technical problems
  • Identify opportunities for continuous improvements and respond to feedback from service statistics / information (CSIP)
  • Maintain the business unit computer services and equipment ensuring the configuration of the environment is in line with best practice
  • Make recommendations on computer products or equipment to improve company productivity.
  • Store a spare parts inventory of systems, subsystems and component parts used in repair work

User Engagement

  • Respond to incidents logged by end-users that cannot be resolved telephonically
  • Provide desktop support by using diagnostics to facilitate prompt resolution where possible
  • Provide feedback to the service desk on resolution of incidents
  • Coach end-users in the use of certain software

Desktop Installations

  • Make preparations for the installation of software
  • Install or update required hardware and software
  • Update SOPS and communicate with regard to resources
  • Update repository of standards

Vendor Engagement

  • Liaise with vendors with regards parts, repairs, services
  • Schedule logistics if required
  • Escalate issues identified if relevant
  • Attend Vendor management meetings if required
  • Complete orders for approval with regards work completed

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

POPI Statement

  • Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed.  In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.
  • Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.

Learning & Change Specialist

Job Purpose

The Learning & Change Specialist will be responsible for the planning and implementation of the unit’s training needs analysis in collaboration with the business, with the aim of assessing and evaluating business needs and development gaps; advising on learning solutions and initiatives to assist in closing performance gaps and achieving business objectives, in line with legislation, BBBEE targets, Company standards and Sun’s Learning and Development framework. The role will also be responsible for the management of all development programmes at the unit such as internships, learnerships, graduate programmes, onboarding, etc.

In addition, the role will also be required to co-ordinate and support the delivery of change management projects across business operations with specific regards to the people impacts of change due to process development/transformation and/or technology implementation. This will include providing plans, change management and administrative support for various projects, and to assist operators in identifying development gaps and programmes aligned to the change to ensure organisational readiness. The role will collaborate with the learning service providers on delivering content for functional programs and ensuring this content is embedded into operations through a change and communication process.

Education

  • 3-Year Degree in learning and / or ODETDP

Experience

  • Minimum 6 years experience as a Learning & Development facilitator including experience in learning design.
  • Experience in change management.

Skills and Knowledge

  • Conceptualising
  • Integrating (Connecting; Collaborating; Consulting and Managing Conflict)
  • Influencing Skills
  • Managing Customer & Stakeholder relationships
  • Innovating
  • Initiative
  • Driving results
  • Emotional Maturity

Key Performance Areas

Key Stakeholders

  • Internal: Central L&D Team; Central Hospitality Teams; Central Gaming Teams; Central Business Support Team; Unit GMs; Unit Functional Managers & Teams; Unit HR Teams; Central Compliance team.
  • External: International Hotel School; Service Providers; Business partners; CATHSSETA or other SETA’s.

Job Scope & Responsibilities

  • Gain a good understanding of strategic objectives, deliverables and performance challenges being experienced in the various areas of the business
  • Partner with business unit HR and Group Learning and Development Consultants to facilitate learning needs analyses processes and results, relative to strategic and performance objectives.
  • Make use of relevant learning documentation, tools and templates to document and record learning and development discussions, analyses and reporting.
  • Troubleshoot queries and resolve challenges being experienced, around development needs learning interventions and learning programmes within the operations.
  • Conducts analyses of trends, development plans, survey results and assessment results to ensure that learning needs analyses support business strategy and goals.
  • Where trends are identified, conduct analyses (including observations / interviews) to investigate issues being experienced in the operations, diagnose and identify the route cause of the issue.
  • Make recommendations on learning initiatives to improve performance and encourage the philosophy of a learning organisation that enables the development of talent and creates a high performing culture.
  • Construct relevant learning solutions and provide advice to facilitate the implementation of learning solutions and interventions to address challenges and close identified gaps.
  • Collaborate with Group Learning an Development to source relevant courses or programmes to close gaps.
  • Assess the transfer of knowledge and skills and facilitate interventions to integrate learning back into the business operations.
  • In collaboration with business operations, provide advice to facilitate learning solutions and interventions to address challenges and close identified gaps.
  • Collaborate with the learning provider to monitor detailed work plans and schedules of activities needed to successfully complete the learning content development and design including the allocation of resources, escalating any potential challenges.
  • Prepare progress reports against the implementation plan.
  • Conduct ad hoc audits on learning data to ensure compliance and accuracy and integrity of data within allocated business units, highlighting any areas of concern.
  • Support the preparation of mandatory skills development plans and reports as required.
  • Implement measurement activities to evaluate the effectiveness of learning content to ensure stakeholder requirements are met and expected transfer of knowledge, skills and ROI is achieved.
  • Acts as trusted business advisor to influence HR and Learning operations teams, and Functional Managers in the areas of Learning and Development Policy, skills development legislation, BBBEE skills development regulations and the implications of decisions from a Learning perspective.
  • Supports the relationship with learning providers through regular engagements to ensure learning content design, and performance objectives are achieved.
  • Assist business units in the facilitation of learning programmes when requiredBe a change agent and communicate on change frameworks, plans and tools for functional learning and change projects; providing the necessary advice around skills and knowledge development.
  • Apply a structured methodology in leading employee change management activities in line with business changes and plans.
  • Work with clients to understand their needs and to agree the scope of each change project.
  • Engage stakeholders, business clients and leaders to obtain buy-in and / or agree on the change roadmap for the project.
  • Complete change management pre- and post-change assessments, including the potential impact of the change.
  • Collaborate and communicate with HR in co-ordinating the implementation of change and development programmes at unit level.
  • Consult and meet with project teams and stakeholders to ensure buy-in for implementation and assess hidden concerns.
  • Create actionable deliverables in a project plan for change management levers: including the development and implementation of communications plans, sponsor roadmaps, training plans, resistance management plans.
  • Co-ordinate awareness and communication campaigns to inform relevant individuals of what is happening including newsletters, posters, etc.
  • Identify, analyze, and prepare risk mitigation solutions to ensure the smooth delivery of the change into operations.
  • Facilitate the communication and training plans and logistics.
  • Plan and co-ordinate training interventions to support users / employees in delivering successfully against objectives.
  • Evaluate and ensure user readiness.
  • Monitor the execution of projects, escalating any issues and challenges with management.
  • Set up electronic files to ensure that all information is appropriately documented and secured.
  • Track budgeted project expenditures.

Work conditions and special requirements.

  • Travel to all units required on a regular basis
  • May be required to work outside of normal working hours, in line with operational requirements (including weekends, public holidays)

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

POPI Statement

  • Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed.  In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.
  • Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.

CCTV Technician

Job Purpose

Responsible to maintain electronic Surveillance and Security Systems in accordance with company standards and gaming regulations. This role may also be required to fulfil surveillance monitoring responsibilities as required.

Education

  • Technical Certificate / Diploma – N4 / T2 minimum

Experience

  • 2 years experience in a gaming and / or security environment is an advantage.
  • Experience using surveillance equipment.

Skills and Knowledge

  • Meets the requirements for a Gaming Licence.
  • PSIRA C registration.
  • No previous criminal record (not including traffic related offences).
  • Ability to work shifts that meet operational requirements.
  • Ability to work at heights and in confined spaces.

Key Performance Areas

Surveillance System Installation & Maintenance

  • Installs surveillance system and equipment layouts.
  • Maintains CCTV equipment.
  • Identifies, troubleshoots and rectifies causes of faults.
  • Installs and tests CCTV components.
  • Plans and implements CCTV related installations/ moves for other gaming departments.
  • Liaises with legislative authorities and ensures sign off as required (Application process).

Inventory Control

  • Implement a standardised process for receipt handling, storage, dispatch and disposal of surveillance system components / inventory.
  • Identify potential and alternative suppliers of equipment to create alternative cost saving solutions; and escalate relevant solutions to management.
  • Maintain communication channels with suppliers to ensure they are aware of SI standards and procedures.
  • Plan for, purchase and maintain par stock levels as per business requirements and as per budget (stock on hand and obsolete stock).
  • Receive, store and secure stock.
  • Maintain stores environment in a neat and orderly manner.
  • Document stock movement and capture into the system.
  • Conduct stock control and audits on a monthly basis according to standards and procedures.
  • Identify and escalate any anomalies or variances to management.

Surveillance Monitoring

  • Monitor all Gaming procedures on the gaming floor against the relevant functions.
  • Complete target reports / punter scans on all gaming areas as per unit specific schedule.
  • Conduct system checks, alarm conditions and interfaces.
  • Record and report on faulty equipment.
  • Issue and check playing cards, where required and other gaming related equipment as per SOP.
  • Identifies, monitors and actions significant events actioned as per SOP: punter scanning, jackpot verification, table activity, etc.
  • Monitors all non-gaming procedures against the relevant function.
  • Proactively monitor high risk areas and emergency response as per set out procedures.

Reporting & Administration

  • Reporting all incidents and significant events to the relevant Stakeholders.
  • Prioritises reports according to the severity of the incident.
  • Captures relevant data on the EOB.
  • Compiles comprehensive reports where required.

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

POPI Statement

  • Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed.  In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.
  • Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.

Cashier

Job Purpose

To greet and welcome arriving guests to the restaurant and monitoring of dining sections to ensure all guests receive an exceptional experience within the restaurant operations.

Education

Grade 12 preferred or Grade 10 (with minimum of 2 years relevant experience as a waiter / host)

Education

Grade 12 

Experience

Previous Cashiering experience is an advantage

Skills and Knowledge

Grade 12 English verbal communication skills
Previous Cashiering experience is an advantage Numerical skills (calculations)
Problem Solving Cash / credit transaction knowledge
Collecting Information (listening; asking questions) Cashiering equipment usage and maintenance
Team co-operation Cashiering administration
Dealing with Customers Food & Beverage Product Knowledge
Following Instructions Menu knowledge
Attention to detail Basic computer skills
Checking (accuracy in the handling and recording of transactions) Food & Beverage Service skills
Emotional resilience  
Honesty in the handling of cash  
Presentable  

Certification/Accreditation / Registrations / Licenses

None

Work Condition & Special Requirements

  • Ability to work shifts that meet operational requirements.
  • Physically able to move operating equipment
  • Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Key Performance Areas

Cashiering Services

  • Handle all billing transactions for waterpark access control services
  • Reconcile payments to tickets sold in the system
  • Provide guests with access bangles for the waterpark
  • Reconcile float at the end of the day
  • Substantiate and report on any float variances
  • Secure and transport float as required
  • Guest information and copies of transactional documentation is accurately recorded
  • Supporting documents have been generated for auditing purposes (where required)

Customer Engagement

  • Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them on arrival and departure, and ensuring respect at all times
  • Interact with guests and provide professional service standards and relevant solutions
  • Identifies customers and understand their preferences
  • Educate customers on business unit facilities, products and current promotions
  • Be able to pass on all product information (including promotion information, functions, facilities, etc) to guests
  • Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

Job Complexity

Know How

  • Knowledge required involves the practical application of work procedures and processes.
  • Planning is generally on a short-term basis (within 3 months) and within regular activity cycles.
  • Communicates, co-ordinates and interacts with others in the value chain to ensure cashiering customers receive exceptional experiences.
  • Manages one’s time and resources to ensure that objectives are achieved effectively and on time.

Problem- Solving

  • Interprets customer requirements in terms of services available and the applicable constraints.
  • Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority.
  • Considers all the facts, options, and possible outcomes prior to making decisions.
  • Works independently and is orientated towards solving customer queries.

Accountability

  • Takes ownership of customer requests and requirements.
  • Always follows laid-down policies and procedures, operating in line with rules, regulations, system parameters and internal controls.
  • Interprets customer requirements in terms of services available and facilitates operational processes.
  • Refers problems falling outside parameters to the team leader/manager for resolution.

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

Right of first refusal will be given to candidates from the licensed area. (Mbizana, Flagstaff, Maluti, Mount Fletcher, Lusikisiki, Matatiele, Mount Ayliff)  People living with disabilities are encouraged to apply.

POPI Statement

  • Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed.  In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.
  • Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.

Host

Job Purpose

To greet and welcome arriving guests to the restaurant and monitoring of dining sections to ensure all guests receive an exceptional experience within the restaurant operations.

Education

Grade 12 preferred or Grade 10 (with minimum of 2 years relevant experience as a waiter / host)

Experience

2 years’ experience in a customer service environment

Skills and Knowledge

  • English verbal communication skills
  • Numerical skills (calculations)
  • Problem Solving
  • Cash / credit transaction knowledge
  • Collecting Information (listening; asking questions)
  • Cashiering equipment usage and maintenance
  • Team co-operation
  • Cashiering administration
  • Dealing with Customers
  • Food & Beverage Product Knowledge
  • Following Instructions
  • Menu knowledge
  • Attention to detail
  • Basic computer skills
  • Checking (accuracy in the handling and recording of transactions)
  • Food & Beverage Service skills
  • Emotional resilience
  • Operating equipment use & care
  • Honesty in the handling of cash
  • Upselling skills
  • Presentable
  • Certification/Accreditation / Registrations / Licenses
  • None
  • Work Condition & Special Requirements
  • Ability to work shifts that meet operational requirements.

Certification/Accreditation / Registrations / Licenses
•None

Work Condition & Special Requirements
•Ability to work shifts that meet operational requirements.
•Mobility and ability to move around as per job requirements (including with the use of aids)
•Physically able to move operating equipment
•Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Key Performance Areas

Prepared Work Area
•Prepare mise-en-place, place settings and any other required checks and preparations for service
•Identify issues with regards the restaurant floor appearance/ functioning of equipment and systems
•Check overall cleanliness of the front of house restaurant operations
•Assist with answering the telephone in the restaurant and taking restaurant reservations for the day
•Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
•Use and store operating equipment in line with specifications and safety regulations
•Resolve or report on an anomalies to the required standards

Hosting
•Welcome and check guest bookings
•Seat guests at their respective tables
•Monitor the dining sections of the restaurant for empty and cleaned tables, estimating wait times for guests (if relevant),
•Monitor the guest waiting list, and ensure that the needs of the guests are met while they are waiting.
•Understand and conduct all tasks in line with Food & Beverage standard operating procedures
•Explain menu items
•Make recommendations with regards beverages and menu items
•Interact with kitchen staff respectfully around any special requests
•Be attentive to guest needs within the outlet
•Clear tables after guests have completed their meal
•Provide billing to guests (where relevant)
•Leverage opportunities to upsell on promotional items

Customer Engagement
•Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them on arrival and departure, and ensuring respect at all times
•Interact with guests and provide professional service standards and relevant solutions
•Identifies customers and understand their preferences
•Educate customers on business unit facilities, products and current promotions
•Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

Job Complexity
Know How
•Knowledge required involves the practical application of work procedures and processes.
•Planning is generally on a short-term basis (within 3 months) and within regular activity cycles.
•Communicates, co-ordinates and interacts with others in the value chain to ensure cashiering customers receive exceptional experiences.
•Manages one’s time and resources to ensure that objectives are achieved effectively and on time.

Problem- Solving
•Interprets customer requirements in terms of services available and the applicable constraints.
•Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority.
•Considers all the facts, options, and possible outcomes prior to making decisions.
•Works independently and is orientated towards solving customer queries.

Accountability
•Takes ownership of customer requests and requirements.
•Always follows laid-down policies and procedures, operating in line with rules, regulations, system parameters and internal controls.
•Interprets customer requirements in terms of services available and facilitates operational processes.
•Refers problems falling outside parameters to the team leader/manager for resolution.

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

Right of first refusal will be given to candidates from the licensed area.
(Mbizana, Flagstaff, Maluti, Mount Fletcher, Lusikisiki, Matatiele, Mount Ayliff)
People living with disabilities are encouraged to apply.

POPI Statement

  • Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed.  In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.
  • Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.

Finance Clerk

Job Purpose

To provide financial administrative support to the department and to ensure the seamless implementation and consistent delivery of services provided by the Shared Services Centre (“SSC”) to the Unit and stakeholders in line with the Service Level Agreement.

Education

Grade 12

2-Year Diploma in Finance an advantage Experience in a hospitality/gaming environment an advantage.

Experience

A minimum of 2 years finance experience

Skills and Knowledge

  • Core & Personal behavioural competencies
    • Planning and co-ordination
    • Handling information / following instructions
    • Clerical Administrative functions
    • Problem-Solving
    • Checking / attention to detail
    • Take initiative
    • Customer service orientation
    • Relationship building
  • Technical / proficiency competencies
    • Conformance to Internal Standards
    • Sun International Structure and Channels
    • Knowledge of finance policies and procedures
    • Communication skills – written and verbal
    • Computer Literacy (MS Office / Peoplesoft)
    • IFS (Purchase requisitions
    • Know how:
    • Specialised knowledge is required for the application of practical methods and techniques
    • Wok is performed in line with defined procedures and processes and proficiency in the specialised use of administration materials, equipment and tools
    • Planning is short-term within a 3-month period and within regular activity cycles
    • Communicates, co-ordinates and interacts with others in the value chain to ensure seamless client experiences
    • Manages one’s time and resources to ensure that objectives are achieved effectively and on time.
    •  Problem Solving
    • Interprets customer requirements in terms of services available and the applicable constraints
    • Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority;
    • Considers all the facts, options and possible outcomes prior to making decisions;
    • Works independently, and is orientated towards solving customer queries
    • Accountability
    • Takes ownership of departmental requests and requirements.
    • Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
    • Interprets customer / client requirements in terms of services available and facilitates operational processes
    • Refers problems falling outside parameters to the manager for resolution

Key Performance Areas

Finance Administration

·         Monitor workflow from the Kofax Total Agility(“KTA”) and deal with all queries raised via KTA – covering all areas of finance including accounts payable, accounts receivable, cash books, fixed assets, intercompany.

·         Liaise with relevant departments to resolve queries within SLA, ensuring all tasks are being addressed.

·         Collate supplier invoices and send to SSC

·         Check TA invoices and send to SSC for processing.

·         Complete Purchase Requisitions /Purchase Orders /Receipting for departments that require support, including service contracts

·         At Head Office, capture purchase requisitions for all departments and ensure that the charging splits to the units are allocated and captured accurately and correctly.

·         Capture expense claims for the unit, including attaching all slips

·         Check suppliers aged analysis monthly

·         Assist the Accountant with monthly accruals

·         Review “received not yet paid” report monthly and follow-up long outstanding items.

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

Right of first refusal will be given to candidates from the licensed area.

(Mbizana, Flagstaff, Maluti, Mount Fletcher, Lusikisiki, Matatiele, Mount Ayliff)

People living with disabilities are encouraged to apply.

POPI Statement

  • Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed.  In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.
  • Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.

MVG Host / Hostess

Job Purpose

Responsible to be the frontline customer service point for the Sun MVG Loyalty Programme, providing exceptional service to Sun MVG members and all guests in accordance with company standards and gaming regulations.

Education

Grade 12, with at least Maths literacy

Meet all requirements for a gaming license.

Experience

2-4 Years experience in a customer facing role.

Work Condition & Special Requirements

  • Ability to work shifts that meet operational requirements.
  • Work in a smoking environment
  • Physical mobility to move around as per job requirements (including with the use of aids)

Skills and Knowledge

Problem SolvingCollecting Information (listening; asking questions)Dealing with CustomersHandling conflictChecking (attention to detail)Following InstructionsEmotional resilienceHonesty in the handling of cashPresentable   Strong English verbal and written communication skillsGaming Product Knowledge – Games, Machine card transactions, Smart card adjustments, pay-outsLoyalty Programme product knowledge, profilemanagement (data capturing, card issuing, reward processing)Compliance procedures and regulationsBasic responsible gambling principlesProficient computer skills in MS OfficeTyping skillsWorking knowledge of SVC / Opera PMS / EGS / Promo Exec is an advantage

Key Performance Areas

Customer Service Preparation

  • Checks operating equipment prior to start of shift to ensure all is functioning and ready for service.
  • Check cleanliness of own section or station.
  • Restock marketing collateral, brochures, and cards at the MVG desk.
  • Communicate and follow-up on the correction of any equipment faults or defects.
  • Conduct handovers with shifts (prior to and following shift).

Loyalty Programme Administration

  • Promotes Loyalty Programme and explains benefits.
  • Clear understanding of the programme operations (Terms and conditions, programme mechanics)
  • Captures sign up data and issues cards.
  • Validate customer data and contact permissions at all customer interactions.
  • Captures all other Guest Related Data ie VOG, CMP etc.
  • Conduct collateral and stock audits.
  • Redeems points for guests and issues reward vouchers.
  • Process and handle Guest points disputes, balances, and redemptions.
  • Assists in selling of non-MVG player cards.

Creating Customer Experiences

  • Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them on arrival and departure, and always ensuring respect.
  • Interact with guests and provide professional service standards and relevant solutions.
  • Identifies customers and understand their preferences.
  • Educate customers on business unit facilities, products and current promotions and leverage opportunities to upsell facilities.
  • Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary.

Know how:

  • Knowledge required involves the practical application of work procedures and processes.
  • Planning is generally on a short-term daily / weekly basis and within regular activity cycles.
  • Communicates, co-ordinates and interacts with others in the value chain to ensure customers receive exceptional experiences.
  • Manages one’s time and resources to ensure that objectives are achieved effectively and on time.

Problem Solving

  • Interprets customer requirements in terms of services available and the applicable constraints.
  • Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority.
  • Considers all the facts, options, and possible outcomes prior to making decisions.
  • Works independently and is orientated towards solving customer queries.

Accountability

  • Takes ownership of customer requests and requirements.
  • Always follows laid-down policies and procedures, operating in line with rules, regulations, system parameters and internal controls.
  • Interprets customer requirements in terms of services available and facilitates operational processes.
  • Refers problems falling outside parameters to the team leader/manager for resolution.

Equity

Please Note:

Preference will be given to suitably qualified employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998 (and any amendments thereto), the relevant internal recruitment policy as well as unit’s employment equity plans and Gaming Board License conditions.

As a result of the company’s operational requirements, you may be expected to work in any area designated as a “smoking area”.   

Right of first refusal will be given to candidates from the licensed area.

(Mbizana, Flagstaff, Maluti, Mount Fletcher, Lusikisiki, Matatiele, Mount Ayliff)

People living with disabilities are encouraged to apply.

POPI Statement

  • Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed.  In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.
  • Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.

Executive Sous Chef

Job Purpose

Responsible for the management of the kitchen operations and team within an area of the business unit with specific regard to:
· maximising revenue potential in specific outlets
· improving of standards of operation (including health, hygiene, safety and environmental standards)
· provide recommendations for innovative culinary products; enhancements and production
· control of kitchen operating equipment and stock
· control of kitchen spend and wastage
· team management
· implementation of culinary operational efforts to achieve the unit’s strategies and objectives

Education

  • 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
  • ·Membership with South African Chef’s Association and other relevant culinary accreditation

Experience

  • 5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years experience must have been as a chef de partie
  • Demonstrated ability to make use of intermediate computer skills

Skills and Knowledge

  • Decision-making – use of initiative
  • Learning – training; coaching; staying abreast of industry developments
  • Implementing and co-ordinating – organising people; non-people resources
  • Numeracy and calculation skills
  • Analysing and diagnosing – numerical information; trends in data
  • Problem-solving
  • Making fine judgements through the senses viz colour, taste, texture
  • Knowledge
    · Food Costing
    · Culinary Product Knowledge
    · Kitchen Operational Management
    · Labour legislation
    · Environmental and sustainability standards
  • Skills
    · PC skills
    · Coaching
    · Cooking methodologies

Key Performance Areas

· In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the culinary strategy

· Facilitate the communication and implementation of culinary deliverables for the outlet

· Provide clear delegation of authority and accountability for deliverables

· Manage and allocate people and operational resources

· Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit

· Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property

· Put in place staff scheduling and duty allocations to ensure coverage

· Handle shift briefings / handovers / shift reports

· Manage the preparation of mise-en-place

· Complete opening and closing checklists

· Interact and be present on the floor during service to ensure food quality and presentation in line with standards

· Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues

experienced during service etc.

· Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet

· Report and resolve any issues experienced · Monitor the cleanliness and hygiene of the kitchen before, during

and after service

· Completes shift reports

· Produce a 10-day / 20-day and monthly food cost report

· Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc)

· Audit food safety standards to ensure outlet compliance with relevant legislation regulations

· Conduct maintenance and hygiene inspections in all areas of the kitchen

· Monitor health, safety, hygiene and environmental elements in the outlet

· Manage the control and storage of stock and operating equipment as per SOP for the outlet

· Investigate variances / discrepancies and take necessary action to correct

· Monitor Culinary standards and processes

· Control waste for the outlet

· Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

· Collaborate with the Executive Chef to complete the planning for the Budget and forecasts for the outlet

· Motivate and manage Capex requirements for the outlet

· Authorize spend in line with budget

· Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.

· Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet

· Report on staffing and productivities

· Monitor departmental leave liability

· Check all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff

· Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures

· Manage productivities and payroll costs for the outlet

· Identification of employee training needs

· Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet

· Manage employee relations within the department

· Staff communication and motivation

· Performance contracting, reviews and development

· Provides resources and removes obstacles to performance

· Recruit and resource for talent for positions within the department

· Onboarding of new staff members

· Liaise with F&B on food and beverage offering, menus and services in the various outlets

· Inform and update staff on objectives, shift information, VIP information, changes in regulations and the business requirements

· Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

POPI Statement

  • Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed.  In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.
  • Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.

F&B Cashier

Job Purpose

Responsible for the food preparation and presentation of exceptional culinary products for the restaurant / banqueting / hotel operations according to Sun International’s

operational excellence standards, procedural compliance and customer experience expectations

Education

1-Year Culinary Certification or equivalent national qualification in culinary skills at Certificate level

Membership with South African Chef’s Association and other relevant culinary accreditation

Experience

6 months experience in culinary operation

Ability to work shifts that meet operational requirements

Physically able to move operating equipment

Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Skills and Knowledge

Technical competencies

E usage and storage

Culinary Product Knowledge

Cooking Methodology

Legislation – food safety standards & regulations

Environmental and sustainability standards

Knife skills

Waste management

Stock control

Basic Computer Skills

Core behavioural competencies

Team Co-operation

Dealing with customers – coping with rudeness,

preparation of food

Judgement through the senses viz aroma, taste,

colour, texture

Using culinary and kitchen equipment

Following instructions

Checking – availability of materials; working to

specification

Performing physical tasks – cleaning; tidying; cooking

Continuous learning

Key Performance Areas

Duties and responsibilities include

Food Preparation

Keep up to date with regards food products, trends and cooking methodologies

required to deliver menus

Prepare mise-en-place, conduct checks and preparations for service in line with SOP

Support Chef de Partie in the daily operation and preparation of food / menu items

according to recipe guidelines and preparation techniques – including preparation of

vegetables, sauces, salads, cold starters; and hot dishes

Control food stock and food cost in own section by minimising waste and off-cuts

Check food stocks – reporting on shortages, throwing out food that is close to expiry

and keep the fridge areas in good order.

Resolve or report on any anomalies / spoilages to the required standards to

management chefs

Culinary Governance Standards

Arrive at work ready for service dressed in relevant PPE with culinary tools / knives

Identify issues with regards own work station appearance and functioning of

equipment and systems

Check cleanliness of own section or station

Be aware of and comply with health, safety, hygiene and environmental regulations

in the outlets

Use and store operating equipment in line with specifications and safety regulations

Participate in stock takes

Customer Engagement

Connect with all guests by providing them with a warm welcome, greeting them with

a friendly smile, acknowledging them, and ensuring respect at all times

Interact with guests and provide professional service standards and relevant

solutions

Identifies customers and understand their preferences

Take guest orders accurately at the buffet

Explain menu items

Prepare food items for the guest and present in line with standards

Educate customers on business unit facilities, products and current promotions

Handle any customer complaints, requests and / or suggestions to resolution,

escalating if necessary

Equity

Please Note that, Preference will be given to suitably qualified employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998 (and any amendments thereto), the relevant internal recruitment policy as well as unit’s employment equity plans and Gaming Board License conditions.

POPI Statement

Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed.  In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.

Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.

F&B Manager

Job Purpose

Main Purpose of the Job
Responsible for the effective day-to-day management of Food & Beverage operations (including restaurants, beverage operations and food and beverage service in the casino operations), with specific regard to:
• achieving profitability in specific outlets
• improving of standards of operation
• maximising customer satisfaction
• facilities and product maintenance and enhancement
• ensuring all F&B operational efforts on the casino floor achieve the F&B strategy and objectives

Education

Education, experience, and competencies required.
• Grade 12
• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level
• 9-10 years in the food and beverage industry of which at least 5 years are at a management level
Core behavioural competencies Technical / proficiency competencies
• Motivating others / gaining co-operation
• Decision-making
• Training; coaching; keeping abreast of new developments in field
• Analysing / Diagnosing performance of the outlet / product performance
• Reviewing – Assessing feasibility; assessing compliance; efficiencies
• Appraising / Developing Others including evaluating for recruitment, performance, coaching and training
• Controlling people and non-people resources
• Influencing & negotiating skills
• Food & Beverage Cost and revenue management
• Food & Beverage Product Knowledge
• Financial management
• Team Planning
• Operational Management
• Product Analysis & Development
• Stock control
• Intermediate Computer Skills
• Micros / Opera is preferred
Scope and limits of the job
• Manages multiple teams that services guests visiting the business unit. Prepares and controls a budget for multiple food, beverage and conferencing outlets within the business unit
Certifications/Accreditation/Registration/Licenses
• Meet all requirements for a gaming license and FICA.
Work Condition & Special Requirements
• Ability to work shifts that meet operational requirements
• Mobility and ability to move around as per job requirements (including with the use of aids)

Key Performance Areas

Key Performance Areas
F&B Strategic Planning
• Understand the Group F&B strategy and align Unit F&B strategy
• Develop strategic objectives for the Unit’s F&B deliverables
VACANCY
• Facilitate the project management and achievement of milestones of F&B deliverables
• Direct F&B product analyses and benchmark with leading F&B trends
• Identify and investigate new F&B opportunities for the property
• Direct risk analyses i.t.o impact on short term profit margins vs. long term sustainability
• Provide clear delegation of authority and accountability for deliverables at all levels
• Communicate with all relevant Stakeholders internally at a unit and Group level and externally
• Manage and allocate people and operational resources
• Facilitate marketing plans relative to promotions and strategies
• Align strategies with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property
F&B Revenue Optimisation
• Establish revenue targets per outlet to track performance on a daily basis
• Develop business action plans and promotions to capitalize on revenue and drive incremental revenues.
• Leverage off suppliers to drive value add promotional activity
• Oversee the count for the shift as per ICS (when required)
• Manages count and drop procedures as per the ICS.
• Authorise and audit records and filing of documentation.
Product Development
• Complete a competitor analysis of food, beverage and conferencing products in property catchment areas including pricing comparisons
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Provide product rationalisation on a regular basis or as required
• Motivate new product enhancements
• Budget and direct the implementation of approved projects
• Measure ROI and performance on a regular basis
• Share unit successes with other operations
F&B Standards and Governance
• Oversee F&B standards and processes at a unit level
• Integrates Group standards into Unit Operations
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each department to mitigate
any financial risk to the business. All staff in F&B to adhere the policy and procedures
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
• Drive a waste management culture and ensure all staff are trained.
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these
People Management and Development
• Lead and motivate F&B employees and promote positive working relationships, direction and support
• Lead and oversee departmental communication ensuring employee and management interaction
• Measure and develop strategies to enhance employee engagement
• Identify and manage training, coaching and development requirements in line with strategic plans, e.g. skills
shortages, succession plans, talent management
• Ensure competent levels of staff meet operational level requirements (right fit for the job)
• Source and Select talent as per EE plan to build the future food and beverage talent pipeline
• Performance Manage and coach reporting managers to ensure KPA’s are achieved
• Manage employee relations within the F&B function (monthly meetings with Union – formalised, minuted, issues
addressed).
Financial Management
• Budget forecasts & control
• Motivate and manage Capex requirements
• Complete Cost of Sales reports including
1. Theoretical COS per outlet for food & beverage respectively.
2. Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in
a position for the theoretical to be system generated.
3. Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the
system MC or IFS to ensure accurate food theoretical.
4. Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
5. Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes
variance reports to manage underperforming outlets in relation to COS
F&B Promotions and Marketing
• Liaise with Marketing to drive banqueting sales and marketing and promotional F&B activities
• Build collateral with marketing to position promotions to the external market
• Conduct post-mortem and analysis of promotions
• Calculate ROI
Reporting
• Consolidation monthly Financial Reports for the entire food and beverage operation including consolidated views of:
• Salary forecast vs actuals – salary monthly forecast to be based on rosters. Track and monitor salary cost in relation to revenue achieved daily and make adjustments throughout the month to bring salary cost in line as a
percentage of revenue.
• Absenteeism – actively manage and report on absenteeism in line with company policy, rules, and regulations
• Productivity – Covers per hour/drinks per hour needs to be monitored daily to ensure staff are operating at the
required level to achieve and exceed budgeted revenues with remedial action taken when not tracking on target.
• Sales targets – report on variation to set sales targets in line with staff productivities and revenues. Report on
remedial action taken when targets not met.
• Labor brokers – report on the use of labour brokers and various against productivities
Customer Relations Management
• Develop a CVP in line with the unit strategy and marketing / guest feedback
• Deal with any escalations / complaints
• Frequent Interaction with guests (especially VIP’s)
• Supports VIP services in various initiatives i.e. functions, events
• Communicates customer standards to department for implementation
• Monitors customer standards and addresses gaps
• Be present and provide management support in F&B outlets and operation when required
Stakeholder Relationship Management
• Attends meeting as per schedule
• Informs department / staff of information required to perform the duties and restaurant operation effectively
• Communicates department’s objectives, standards and operating procedures to internal and external service
providers as per SLA
• Communicates any special guest requirements or events to other relevant operating departments
• Provides feedback and reports back to Unit management on the performance and challenges within the restaurant
• Maintains regular communication with all relevant stakeholders with regards progress, issues, changes, etc.
• Provides feedback on operations to Group F&B on initiatives, performance, concerns, etc.

Job Complexity
Planning
• Short term planning involves conducting the planning of activities to meet and optimise new business targets and growth in customer spending within the unit;
• Organise, plan and prioritise tasks to ensure that work gets done profitably and efficiently;
• Effective scheduling to ensure that team is adequately resourced to achieve targets/meet job requirements
Decision Making
• Apply business acumen and sound common sense to the overall management of food & beverage outlets and teams;
• Monitor changes in the food and beverage environment and is quick to act upon potential opportunities;
• Consider all the facts, options and possible outcomes prior to making decisions;
• Analyse and diagnose outlet performance issues in order to maximise or leverage the strengths of the team in a competitive environment;
• Able to makes sound decisions within procedural parameters and provide appropriate motivations where necessary.
Problem Solving
• Deal with diverse problems in own area, using judgment and discretion to resolve them;
• Provide information and make recommendations regarding products and services that will meet customer needs;
• Suggest initiatives to increase penetration of customer base; · Solve a wide range of queries related to customer service, dealing with these sensitively and within operational/procedural limitations;
• Solutions should be profitable and ensure the correct customer behaviour in terms of product usage;
• Arbitrate / resolve difficult customer complaints and/or issues / disputes.
• Optimise and streamline existing systems and processes to support the business strategy in terms of cost efficiency, managing risks and improving the service offering;
• There are guidelines/ policies and procedures in place to be followed, but the incumbent needs to research new ways of doing things, with a view of constantly improving productivity and profitability.

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

POPI Statement

  • Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed.  In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.
  • Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.

Click here to apply

All the best with your applications.

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