Job Region: Flacq

At One & Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life.
 
About the RoleResponsible of daily operation, breakfast, lunch and dinner.Check general cleaning of all section, all work surfaces before and after each service or MEP. All foods stored in the fridge should be labelled with date and name of products.Receiving and storage of goods and check quality of all received goods (from dry store, deep freeze, and vegetables. FIFO). Communicate clearly frequently and in a timely manner. Share information with colleagues Execute duties thoroughly, producing quality outputs with attention to details. Adopt the Mission and Vision of the Company. To be more cautious during service time. Always be on time on schedule and respond to Supervisor/Chefs positively. Report any incident to Supervisor or Chef immediately to take action. Daily walk through in the kitchen to check equipment are in good condition. Key Duties and Responsibilities                                               Check daily operation, MEP.Maintain a good hygiene in the kitchen, always keep clean.Involve firmly achieving budgeted food cost and reducing wastage, to make profit.Involve in learning new technics from Supervisors/Chefs.Check daily reservation and mep according to occupancy.Consistency on all food always served during breakfast, lunch and dinner.Always seek for innovative ideas. About YouThe ideal candidate should have at least a school certificate. The candidate should have at least 2 years of experience in the same role in an International Ultra-Luxury Resort. A valid food handler’s certificate is a must.  

Pointe de Flacq, Flacq, Mauritius

Phone: 401 1688

Apply Via:

Daisyrani.guddoye@oneandonlylesaintgeran.com

At One & Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life.
 
About the RoleThe Assistant Resort Manager should have an overview of the Resort’s Operation. They are a key member of the line of communication in the Front of the House Operation, specifically for Telephone, Bell desk, Concierge, Front Office and Butler Teams. They work hand in hand with Front-Line and Floor Supervision Colleagues, training and facilitating proper tools to complete their daily tasks and ensure standards and policies are completed consistently.The RAM´s are directly involved with the arrival experience of our guests and responsible of following up any guest request throughout their stay.Their interpersonal abilities make them an exceptional point of contact with every guest, to ensure their stay is as seamless and memorable as possible Key Duties and ResponsibilitiesCoordinate daily Arrival and Departure experience.Oversee and supervise Porte-Cochere operations.Monitor grooming standards and punctuality of staff daily.Follow up on emails and ensure proper responses are sent within a 24-hour time frame.Manage room allocation with help of Coordinator, including special requests, complimentary upgrades, early departures, room changes and extensions.Supervise and perform surprise cash count to ensure cash flow at Front Office for all colleagues are balanced after transactions during their shift.Communicate to the staff any relevant information, via email, line-ups or one on ones.Supervise and follow up on Credit Limit reports, and contact any guests as required with Butler’s support.Ensure all guest profiles are checked and properly inserted in Opera and Saga system.Ensure all colleagues have proper supplies and tools for their daily tasks and activities, Front Office, Butlers and Concierge.Arrange Showroom and Upselling rooms daily.Handle guest complaints as required and follow up on necessary GIRs in case Supervisors could not handle it.Act as the primary source of training, adapting to the team’s needs.Perform weekly self-audits of LQA, Forbes and SOPs.Organize weekly schedule for Butlers, Concierge and Front Office according to the operation needs. Manage staff’s payroll including vacation, sick leaves, holidays and special absences in coordination with respective Supervisors. Prepare and conduct Ops Meeting, in the absence of the manager FOH.Communicate and reports any issues to Manager FOH.Attend Pre-Con Meetings for groups and accommodate necessary requests. Takes part in the LOD program of the hotel. (Early, Late and Night)Reports any Health and Safety issues to Health and Safety Officer during shift.Prepare and send report to Excom and file as per SOP.Overseeing evening Porte-Cochere operations, including external visit traffic and dinner reservations, as well as Visitor Host Program.Supervise and ensure that all staff requests are completed in a timely manner.Perform audits with Butlers on Room Inspection, abiding to the proper SOP.Ensures that all guest requests are dealt in a timely and professional manner, working together with any department involved.Ensures that all public and desk areas are consistently neat and tidy.Look after all VIP guests and assure that they have the proper attention and care from all staff, Butlers, Concierge and Reception.Assess that item in inventory are well taken care of and restock them as necessary.Inspect all VIP Rooms and Suites prior to arrival.Process any disciplinary actions as required by the operation and do a proper follow up with Human Resources when necessary.Manage the guest safety box room at Front DeskManage and report any guest lost items throughout the propertyEnsure all door locks are initialize with right room numbers using the Lock systemSupport in talent acquisition duties such as interviews and screening process.Continuously update knowledge on how to operate any special machinery or tools that are required for daily tasks. Oversee and supervise all Internal and External reservations for restaurants and activities done by Concierge, Front Desk and Butler teams with Switchboard.Use Alice and SAGA system to perform day to day dutiesRespond to guest Messages on Review PROEnsure individual duplicates profiles are checked and cleared on both Opera and SagaRun EOD Audit and file checklist to accounts accordingly About youThe desired qualification for this role is at least a Diploma in Hotel Management. The ideal candidate should have at least 3 years of experience in the same role in an international ultra-luxury resort and must be fluent in written and spoken English and French.

Pointe de Flacq, Flacq, Mauritius

Phone: 401 1688

Apply Via:

Daisyrani.guddoye@oneandonlylesaintgeran.com

At One & Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life.
 
Job SummaryResponsible of daily operation for dinner.Check general cleaning of all sections, all work surfaces before and after each service or mep. All foods stored in the fridge should be labelled with date and name of products.Receiving and storage of goods and checking quality of all received goods (from dry store, deep freeze, and vegetables’). Communicate clearly frequently and in a timely manner. Share information with subordinates on daily line-up. Execute duties thoroughly, producing quality outputs with attention to details. Adopt the mission and vision of the company. Work output is consistently at or above expected volume day to day.. Always be on time on schedule and respond to the supervisor positively. Report any incident to the supervisor or Chef immediately to act. Daily walk through in the kitchen to check equipment’s are in good condition. Key Duties and Responsibilities:Always be punctual. Respect and respond positively to your superior and team colleagues.Have a good personality and respect for all aspects of grooming as laid in the standard of the hotel.Maintain good hygiene in the kitchen; keep HACCP STANDARDS at all times.To be involved actively in all on-going Training.Ensure all equipment used are well maintained, in good working order and to log any defects and report to the ManagerTake care of daily food preparation and duties assigned through the superior to meet the standard and have the quality set by the ChefCheck daily reservation and mep according to occupancyMonitor stock movement and be responsible for ordering in his sectionEnsure minimum kitchen wastageMaintain proper rotation of products in all chillers, freezers, dry store to minimize wastage / spoilage (FIFO)Responsible for completing all daily mise en place on timeAdhere to all recipes given by the Restaurant Chef.Need to be fully involved in making all recipes for dinner service, special events menus,Ensure all mise en place to be ready on time for Dinner serviceMaintain Consistency on all prepared food served during dinner at all time.Check periodically expiry dates and proper storage of all food items in the section required.To report any maintenance issues to the Chef de Partie or Sous ChefTo be flexible and willing to help all restaurant kitchen at busy times if requiredInvolve in learning new technics from supervisorsAlways seek and share freely with the superior for innovative ideas.Consistently offer professional, friendly and proactive guests service while supporting fellow colleaguesLiaise daily with outlets chefs to keep open lines of communication regarding guests’ feedbackFollow all safety and sanitation policies when handling food and beveragesEstablishing and maintaining effective inter departmental working relationshipsHaving a good interaction with guests.Involve firmly achieving budgeted food cost and reducing wastage, to make profit. About YouThe ideal candidate should have at least a school certificate or high school certificate. The candidate should have at least 2 years of experience in the same role in an International Ultra-Luxury Resort. A valid food handler’s certificate is a must.

Pointe de Flacq, Flacq, Mauritius

Phone: 401 1688

Apply Via:

Daisyrani.guddoye@oneandonlylesaintgeran.com

To assist the Assistant Manager Housekeeping in daily managing of the suites, Linen Room, Uniform Room and all the Public Areas by ensuring full maintenance as well as guest satisfaction for the highest levels of service.
 
About the RoleTo assist the Manager Housekeeping in monitoring and coordinating all aspects of the housekeeping operation including all the hotel areas. To ensure the daily operation in all these areas are running efficiently and as per resort standards.Key Duties and ResponsibilitiesTo attend to duty on time in correct uniform and well groomed.Attend, prepare, lead the daily briefingTo follow the resorts key control policyOversee and coordinate all Housekeeping members ensuring guests receive prompt and courteous service and all areas of the operation are running as per resort standard procedures and policies.To constantly strive to please all Guests that he/she may come into contact with during his work hours.To ensure through effective supervision that all services offered in the Housekeeping Department are always available and are carried out with the utmost efficiency and courtesy as per the Departmental Operations Manual.To conduct Standard testing based on LQA Standard.To liaise with the Laundry and Engineering Departments to ensure the smooth flow of linen supplies and repair work.To liaise with the Front Office on anticipated Guest check‑ins, check‑outs, room assignments and rooming list etc.To ensure that all V.I.P.’s, are checked prior to the arrival of the Guest for 100% readinessCarry out inspections of assigned areas and ensures highest possible standard of cleanliness and maintenance of all areas.Monitors and reports to the Assistant Manager Housekeeping regarding the upkeep of furnishings, facilities, and equipment.Carries out good communication with team members ensuring performance is effectively managed.Ensures all Team Members are attending to duty in proper uniform, on time and well groomed.Ensures all are trained and introduced to their duties as per resort standards and policies.Briefs and ensures that daily information is communicated and kept updated on coordination boards and team members are receiving the correct and updated information.Attends department briefing with Manager Housekeeping ensuring a complete understanding of task for self and team members.Is fully trained on all Housekeeping tasks and procedures being able to assist guest room valets with any requirements.Has full knowledge of resort layout of guest rooms, corridors, storage space and back of house areas.Ensures all guest requirements are adhered to as per resort standards.Coordinate and manages deep cleaning and special task schedules, ensuring rooms and floor areas as per resort standards.Ensures training needs of all Team Members are monitored, analyzed and executed as per resort standards.Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance.Is flexible in working hours and scheduling as per resort requirements.Is fully trained on resort emergency procedures and first aid as per resort standards.Assist in overseeing departmental operating equipment, supplies are maintained and stocked is kept.To assist subordinates during daily peak periodsParticipate in Housekeeping meetings and make suggestions for improvements to the Manager Housekeeping.Participates in the multi – skilling philosophy of the departmentTo respond to changes in the department function as dictated by the Industry, Company and HotelCarries out any other job related duties as requested by the resort.Work as scheduled to a rotating roster will include morning shift, afternoon and evening shift and overnight shifts, this will also include weekends and public holidays (as per Mauritian Law). About YouThe ideal candidate should have at least a school certificate. The candidate should have at least 2 years of experience in the same role in an International Ultra-Luxury Resort and must be fluent in written and spoken English and French. Apply on our career page: https://jobs.kerzner.com/job-invite/18505/

Pointe de Flacq, Flacq, Mauritius

Phone: 401 1688

Apply Via:

Daisyrani.guddoye@oneandonlylesaintgeran.com

The Coordinator – Guest Experience cover an array of duties such as pre-arrival communications with guests, concierge and operator duties, according to the shift and duties establish by the supervisors.
 
About the RoleThey play a key role in establishing the communication with future guests and are responsible for the pre arrival experience of guests, from reservation to the arrival. On a daily basis, they will answer external and internal calls and ensure of the proper call routing and tracking, edit and create messages for the resort messaging software, respond to guest for queries for their future stay or to travel agents, prepare itineraries for future guest stays, cover the concierge duties when necessary. Key Duties and ResponsibilitiesAnswer internal and external calls as per resort standards and ensure of proper call routing and monitoring.Initiate pre-arrival correspondence with guests or travel agents for future stays.Answers guest and travel agent queries for future stay.Actively promote hotel services to guests for their future stays.Contact and make necessary bookings to resort or third-party services for guest’s future stays.Keep records of all correspondence with future guests or travel agent and transmit it to relevant departments.Ensure all guest experience records and reports are always kept up to date.Draft itineraries for guest future stay corresponding to the services or experiences booked.Reconfirm all pre booked details with guests for their future stays.Communicate to relevant departments all necessary queries that future guests may have and ensure to reply to these.Inform your superiors of any issue or glitch with future or in house guests.Raise glitches for in house guest when necessary.Be up to date with all services and activities in the resort and promote them to in-house or future guests.Update guest information in SAGA and OPERA as and when necessary.Use ALICE for all relevant communications: tickets, requests, glitches, itineraries.Attend departmental briefings as scheduled.Always adhere to the code of conduct.Follow resort procedures pertaining to your position in case of emergency.Know how to operate the fire control panel of the resort and communicate with relevant departments in case of alarm.Keep your work area or station tidy and in good working condition.Perform concierge duties as and when scheduled or requested by superior.Make in house guest bookings for hotel services or activities. About YouThe ideal candidate should have at least a high school or a NC3 in Front Office would be a plus. The candidate should have at least 2 years of experience in an international ultra-luxury resort in the guest services department as GRO, Front Office Assistant, and Concierge. He/ She must be fluent in written and spoken English and French. He/ She must be proficient in MS Office, ALICE, SAGA and Micros Opera.Apply on our career page: https://jobs.kerzner.com/job-invite/18263/

Pointe de Flacq, Flacq, Mauritius

Phone: 401 1688

Apply Via:

Daisyrani.guddoye@oneandonlylesaintgeran.com

Italian Restaurant. Ensure that all guests are served to the hotel’s standard in the Restaurant / Bar / Lounge areas.
 
About the RoleDisplay highest standards of hospitality and welcome are demonstrated at all times within all food and beverage areas.Takes orders for, serves (where applicable, prepares) food and beverages to guests as per the hotel’s standards in a friendly, timely and efficient manner. Key Duties and ResponsibilitiesGreets guests and presents them with the menu.Informs guests about the special items for the day and menu changes if any.Suggest food and beverages to the guest and also try to upsell.Take food and beverage orders from the guest on the order taking pads or on the handheld Point of sale (POS) system.Obtaining revenues, issuing receipts, accepting payments, returning the change. Performing basic cleaning tasks as needed or directed by supervisor. Filling in for absent staff as neededPunch the order on the POS machine and make sure to enter the special requirements made by the guest while ordering the food. Eg: No Garlic, less spicy etc, Without egg etc.Communicate to the guest and provide assistance with their queries.Co – ordinate with kitchen staff, bar staff to ensure smooth operation and guest satisfaction.Server food and beverage to the guest as per the course of order.Assume runner role when required by direct supervisor.Observes guests and ensure their satisfaction with the food and service.Promptly respond to guest with any additional request.Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses. Resetting of tables after guests meals, to accommodate next seating.Properly open and pour wine at the tableside. Adhere to grooming and appearance standards consistently. Understands and can communicate products and services available at the resort.Must have some familiarity with basic cooking skills.Assist with stocking and maintaining the restaurant par stock levels and side station.Help other areas of the restaurant such as answering telephones and completing financial transactions. About YouThe candidate should have an experience in the same role in an International Ultra-Luxury Resort and must be fluent in written and spoken English and French. Food handler’s certificate is a must.Apply on our career page: https://jobs.kerzner.com/job-invite/18244/

Pointe de Flacq, Flacq, Mauritius

Phone: 401 1688

Apply Via:

Daisyrani.guddoye@oneandonlylesaintgeran.com

Ensure that all guests are served to the hotel’s standard in the Restaurant / Bar / Lounge areas.
 
About the RoleDisplay highest standards of hospitality and welcome are demonstrated at all times within all food and beverage areas.Takes orders for, serves (where applicable, prepares) food and beverages to guests as per the hotel’s standards in a friendly, timely and efficient manner. Key Duties and ResponsibilitiesGreets guests and presents them with the menu.Informs guests about the special items for the day and menu changes if any.Suggest food and beverages to the guest and also try to upsell.Take food and beverage orders from the guest on the order taking pads or on the handheld Point of sale (POS) system.Obtaining revenues, issuing receipts, accepting payments, returning the change. Performing basic cleaning tasks as needed or directed by supervisor. Filling in for absent staff as neededPunch the order on the POS machine and make sure to enter the special requirements made by the guest while ordering the food. Eg: No Garlic, less spicy etc, Without egg etc.Communicate to the guest and provide assistance with their queries.Co – ordinate with kitchen staff, bar staff to ensure smooth operation and guest satisfaction.Server food and beverage to the guest as per the course of order.Assume runner role when required by direct supervisor.Observes guests and ensure their satisfaction with the food and service.Promptly respond to guest with any additional request.Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses. Resetting of tables after guests meals, to accommodate next seating.Properly open and pour wine at the tableside. Adhere to grooming and appearance standards consistently. Understands and can communicate products and services available at the resort.Must have some familiarity with basic cooking skills.Assist with stocking and maintaining the restaurant par stock levels and side station.Help other areas of the restaurant such as answering telephones and completing financial transactions. About YouThe candidate should have an experience in the same role in an International Ultra-Luxury Resort and must be fluent in written and spoken English and French. Food handler’s certificate is a must.Apply on our career page: https://jobs.kerzner.com/job-invite/18536/

Pointe de Flacq, Flacq, Mauritius

Phone: 401 1688

Apply Via:

Daisyrani.guddoye@oneandonlylesaintgeran.com

To clean, supply and provide adequate par stock for linen and supplies for the floors pantries as per hotel requirements standards, to actively assist in the maintaining guest rooms’ corridor and surrounds and assist in wet weather to maintain areas clean and safe.
 
Key Duties and ResponsibilitiesTo attend duty on time in correct uniform and well groomed.Attend daily briefing at the beginning of each shift.Be fully trained on resort standards and procedures required to carry out daily tasks.To follow the resorts key control policyEarly shift E4 – placing cushion on swings, late shift L19 , to remove cushion from swing and keep in housekeeping office.Arranging sun beds in front of rooms.Ensure no trolley is used in corridor before 8.30am for any delivery purpose.Ensure that adequate linens and guest supplies are available in the pantries and that the linen shelves are neatly stocked with linen and supplies.Ensure that room attendants are supplied with adequate cleaning products, supplies and equipment.Collection and disposal of garbage, recycling, linen, and any other disposed items in assigned areas.Removal of soil linen and bring to the assigned area by 6.30am and by 4pm.Use and maintain all chemicals, supplies and equipment as per resort standards.Clean all guest corridors, garden borders, empty ashtrays, mirrors railings and other areas in the guest areas.Assist in placing and removing extra beds, cribs to and from guest rooms.Prompt reporting of lost and found items to the housekeeping office.Report any maintenance defects and safely hazards to the housekeeping office.Assist in inventory of linen and supplies. To be fully trained in servicing of rooms to be able to assist when needed.To be fully trained in linen room to be able to assist when needed.Have thorough knowledge of the layout of the guest rooms and corridors, and all HK storage spaces with what they hold.Follow resort health and safety policies and procedures.Attend training when required by the resort.Carry out any other job related duties when requested by your immediate Manager/HOD.Work as scheduled to a rotating roster will include morning shift, afternoon and evening shift and overnight shifts, this will also include weekends and public holidays (as per Mauritian law). About YouThe ideal candidate should have at least a school certificate. The candidate should have experience in the same role in an International Ultra-Luxury Resort and must be fluent in written and spoken English and French. Apply on our career page: https://jobs.kerzner.com/job-invite/18492/

Pointe de Flacq, Flacq, Mauritius

Phone: 401 1688

Apply Via:

Daisyrani.guddoye@oneandonlylesaintgeran.com

Shangri-La Le Touessrok, Mauritius is seeking a Cost Controller to join our Finance team
 
Shangri-La Le Touessrok, Mauritius is seeking a Cost Controller to join our Finance team — a meticulous professional who will monitor, analyze and control all Food & Beverage (F&B) related costs, ensuring efficiency, accuracy, and alignment with the resort’s financial objectives.This role requires a strong analytical mindset, attention to detail and a collaborative approach to support our culinary and finance operations in maintaining the highest standards of cost control.As a Cost Controller, we rely on you to:Prepare and analyze weekly and monthly F&B cost reports and variance analyses.Monitor daily postings and transfers in Check Eam (commissary, butchery, pastry/bakery, inter-kitchen, and inter-bar).Conduct regular spot checks in kitchens, bars, and receiving areas to ensure proper storage, issuance, and minimal wastage.Verify invoices and goods received against purchase orders to maintain pricing and quality accuracy.Support the culinary team with recipe costing and potential cost calculations by outlet.Supervise and review monthly inventory processes for food, beverage, and general stores, ensuring reconciliation accuracy.Monitor and control par stock levels to prevent overstocking or shortages.Identify and report irregularities or excessive costs, recommending corrective actions.Maintain and enforce internal control procedures across all F&B operations.Assist in the preparation of budgets, P&L statements, and month-end cost reports.Support training and performance development of cost control and store personnel.Promote cost awareness across departments to achieve continuous efficiency and profitability.Qualifications, skills, and experience:Diploma or degree in Accounting, Finance, or Hotel Management.Minimum 2–3 years’ experience in a similar role, preferably in a luxury hotel or resort environment.Strong knowledge of F&B cost control procedures, inventory management, and internal audit principles.Proficiency in MS Excel and hotel systems such as Micros or Opera.Excellent numerical accuracy, analytical ability, and attention to detail.Strong communication and organizational skills with the ability to work cross-functionally.A proactive, ethical and results-oriented approach with commitment to maintaining Shangri-La’s service and operational standards.

Coastal Road, Trou d’eau DouceRoad, Trou d’eau Douce, Flacq, Mauritius

Phone: 4027400

Apply Via:

Sltrhr@shangri-la.com

Refilling of water bottle as per SOPs
 
 No previous experience requiredMust hold a valid Food handlers certificate  1Take part in internal training courses and implement what has been learnt in daily practice2Keep superior informed about all unusual matter concerning any plan affecting his/her area3Ensure proper grooming as per hotel set standards4Abide to Hygeine/HACCP procedures in daily tasks5Promote and maintain effective interpersonal relations6Ensure that all delivered material are in perfect conditions and impeccably cleaned7Participate in Eco Standard/Sustainable Responsibility set by the hotel8Control of expenses (Breakages and materials, etc)9Conduct monthly inventory on materials10Submit at the end of each month breakage reports to bottling plant supervisor11Ensure efficient use of materials and energy (electricity, gas, water)12Attend daily briefing13Clean all the areas designated to him/her14Be in line with Quality Management System/ HACCP/ Green Key15Plan and organise daily requested activities in collaboration with all concerned16Ensure that all equipment is cleaned thoroughly immediately after use17Comply with all the sustainability commitments and practices implemented within business units18Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society

Coastal Road, Belle Mare, Mauritius, Belle Mare, Mauritius

Phone: 402 3500

Apply Via:

hrc@vpb.veranda-resorts.com