Total 20 job vacancies by AccorHotel

• Sous Chef and Chef de Partie  with menu preparation and ensuring adequate supplies are available for expected service
• Maintain excellent presentation standards and cost control for all food and beverage outlets
• Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets
• Be a leader for the team by setting a positive example
• Supervision of kitchen in the absence of the Head chef or allocated Chefs. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.

Primary Responsibilities

Marketing Management

• Develops a public relations program for the hotel based on its marketing goals. Liaises with Marketing in targeting specific markets and developing the public relations strategies to reach these markets
• Develops media contacts, plans press conferences and other press activities. Acts as hotel’s liaison with media to promote good publicity and counteract bad publicity.
• Develops and organizes promotional activities, coordinates with departments concerned; invites VIPs and media to promotional activities; prepares and issues press releases
• Establishes sales leads from the study of magazines, newspapers and form personal contacts; coordinates sales leads with Banqueting and Sales Departments
• Disseminates corporate press releases to appropriate local trade and consumer media
• Establishes a program for sending promotional news to trade publications on a regular basis releases covering special events, promotions, etc.
• Prepares promotional press releases on personalities among guests and employees of the hotel and on newsworthy events in the hotel
• Provides information to other departments on activities within and outside the hotel which may be useful when dealing with guests
• Accepts clients and media complaints, requests, and inquiries and coordinates handling with departments concerned
• Coordinates all activities with the Sales Manager
• Maintains good public relations by extending personalized service to VIPs. e.g. following up on reservations for VIPs, assisting in greeting VIPs and groups upon their arrival, sending welcome letter to VIP guests
• Coordinates guest lists and invitations for VIP receptions, luncheons, dinners, etc.
• Maintains clipping files pertaining to the hotel(s) based on daily perusal of the media and provides same to General Manager, other departments, other hotels, corporate public relations, as appropriate
• Maintains mailing list/contact file
• Maintains hotel photo file
• Liaises with Human Resource Manager on matters affecting corporate image
• Develop hotel gifts and giveaways
• Builds profile within local market place through attendance at various events and local market place
• Co-ordinates hotel photography when required
• Monitors awareness of competitor activities and use information when developing strategies
• Plans and coordinates sponsorship activities.
• To supervise the maintenance of a mailing list consisting of a record of former and existing clients of the hotel.
• To organize regular visits by professional persons from the media and members of the trade to the hotel.
• To present a summary of visits to the General Manager and Director of Sales & marketing on a regular basis.
• To attend all official functions as a representative of the hotel.
• To greet all VIP guests of the hotel.
• To ensure that stationary and printed items are standardized and conforms to the MERCURE standards.
• To closely coordinate social events in the hotel.
• To closely observe matters pertaining to PR activities of the hotel and other hotels (competitors) on a regular basis.

Team Management

• Interview, select and recruit direct reports  
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

Other Responsibilities

• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Be aware of the hotel fire & life safety/emergency procedures
• Perform other reasonable duties assigned by the assigned by the Management

Main Complexity/Critical issues in the Job

• Defines precise guest requirements and ensures that the guest services offered corresponds effectively to their requests

Key Responsibilities

Guest Experience Leadership

• Oversee all aspects of the Front Office, including reception, reservations, concierge, and guest services, to ensure a warm and efficient welcome.
• Drive excellence in guest experiences by maintaining brand standards and delivering personalized, professional service at all touchpoints.
• Actively resolve guest complaints, inquiries, and requests in a timely manner, ensuring high levels of satisfaction and loyalty.
• Maintain a strong presence in the lobby to engage with guests, address concerns proactively, and provide leadership to the team.

Operational Excellence

• Plan, organize, and monitor daily Front Office operations to ensure smooth processes, from check-in to check-out.
• Coordinate closely with other departments, such as Housekeeping, Engineering, and Food & Beverage, to provide seamless service to guests.
• Implement and maintain effective Front Office policies and procedures to optimize efficiency and adherence to company standards.
• Ensure all systems, reports, and logs are accurately maintained for smooth operations and audit purposes.

Team Leadership & Development

• Lead, motivate, and mentor the Front Office team to deliver excellent service and achieve departmental goals.
• Conduct recruitment, onboarding, training, and regular performance reviews to build a high-performing, professional team.
• Manage team schedules, ensuring optimal staffing and effective labor cost management.
• Foster a positive and collaborative working environment that enhances teamwork and morale.

Financial Management

• Work closely with the Revenue and Sales teams to maximize room revenue through effective inventory management, upselling initiatives, and occupancy optimization.
• Monitor departmental expenses and implement cost-control measures to ensure profitability while maintaining high service standards.
• Prepare and analyze reports, including occupancy forecasts, revenue performance, and key Front Office KPIs.

Technology & Compliance

• Oversee the effective use of hotel systems (PMS) to manage reservations, guest profiles, and billing efficiently.
• Ensure compliance with safety, security, and hotel operational standards.
• Implement and monitor procedures to safeguard guest data and privacy, in line with company policies.

Primary Responsibilities

System Operations & Support

• Ensure the full implementation of IT projects, meeting deadlines and functional specifications.
• Provide day-to-day IT support for operations, troubleshooting end-user system and application issues promptly.
• Manage IT Helpdesk to address and resolve hardware and software issues efficiently.
• Monitor and maintain hotel servers (including backups, email systems, domain management, payroll systems, and business-critical servers).
• Install and configure new equipment, software, and networking solutions, providing necessary training to users.
• Perform preventive maintenance on servers, backup tapes, and ensure sufficient storage housekeeping.

Compliance & Security

• Coordinate with hotel IT teams to ensure compliance with company standards for IT hotel operations.
• Support the Finance Manager to align IT corporate operations with company standards and policies.
• Implement IT procedures and processes to maximize data protection, system security, and user privacy.
• Monitor software licenses, renewals, utilization, and manage reallocation or termination requests.

Vendor & Budget Management

• Work with system integrator vendors to resolve application errors, system enhancements, upgrades, and customization.
• Manage relationships with vendors, overseeing the procurement of hardware, software, and IT services.
• Plan, develop, and implement the IT budget, ensuring cost efficiency by obtaining competitive pricing from suppliers.
• Source, evaluate, and select vendors for IT-related projects and requirements.

Strategic IT Planning

• Perform feasibility studies and provide recommendations for system enhancements and process improvements.
• Ensure the hotel remains updated with the latest IT technologies by attending seminars, conferences, and workshops.
• Support the management team by monitoring system performance and providing insights for system optimization.

Primary Responsibilities

Financial

• Assist in directing, controlling, and coordinating all kitchen activities to ensure efficient and profitable operations.
• Inspect storerooms, refrigerators, and freezers daily to reduce wastage.
• Support cost control by minimizing spoilage, managing portions, and utilizing food surpluses.
• Check the quality and quantity of all food supplies received.
• Suggest cost-saving and environmentally friendly ideas.
• Maximize productivity to ensure payroll cost efficiency.
• Monitor operating costs and implement corrective actions as needed to reduce expenses.

Operational

• Oversee the kitchen outlet in the absence of the Executive Chef, Senior Sous Chef and Sous Chef.
• Ensure all food is prepared and served according to standards set by the Executive Chef.
• Maintain consistency by following standard recipes and presentation guidelines.
• Ensure all kitchen equipment, machines, and utensils are clean and in working condition.
• Uphold sanitation and hygiene standards, preventing any contamination.
• Ensure a safe working environment to prevent accidents.
• Maintain smooth communication across all kitchen levels.
• Foster good relationships with all departments to avoid operational friction.

Employee Handling

• Maximize personal and team productivity while maintaining morale and discipline.
• Motivate and develop team members through strong leadership and teamwork.
• Ensure team members adhere to grooming standards and uniform guidelines.
• Report any accidents or health and safety hazards to the Sous Chef/Senior Sous Chef/Executive Chef.
• Participate in daily chef briefings and meetings.

Administration

• Maintain records of events, activities, and promotions as directed by the Executive Chef.
• Submit maintenance requests and follow up on completion.

Key Responsibilities:

• Provide administrative support to the sales team, including generating contracts and handling inquiries within defined timelines.
• Monitor and manage team communications effectively.
• Prepare and send contracts, ensuring progress and follow-ups with clients.
• Support the team by creating opportunities for sales and resolving contract-related queries.
• Assist in ensuring compliance with departmental standards, KPIs, and deadlines.
• Contribute to process improvement by preparing helpful resources and reports.
• Manage leads and cancellations to maintain a seamless sales process.

• Read daily events, to acknowledge any VIP’s arrivals.
• Must know all menu items, their garnishes, contents and preparation methods and be able to relay that information to guests in a polite and concise way if asked
• Present children's menus when appropriate, and describe specials and alternative cuisine
• Serve and clear food and beverage items in an unobtrusive and professional manner
• Utilize the POS system to ring up sales, print checks, close checks and complete cash-out procedures
• Carry trays, bus and reset tables with linen, china, glass and silver
• Ascertain guests’ satisfaction and handle any problem which may arise, informing a manager of the problem and how it was resolved
• Follow cash and credit card procedures according to the guidelines of the accounting department
• Maintain a clean, neat and orderly restaurant throughout service
• Polish silver, refill salt, pepper and sugar, creamers, etc
• Ensure that work station is stocked with appropriate condiments at all times
• Report any guest comments regarding food and beverage to manager
• Conscientious handling and maintenance of operating equipment
• Learn and adhere to safety, sanitation and hygiene policies
• Maintain good working relationships with colleagues, and all other departments
• Maintain complete knowledge of all F&B services, outlets and hotel services/features
• Perform opening/closing side duties as assigned and set all tables according to standards
• Report to manager any kinds of deviation from set standard and procedures
• Ensure that all service and storage areas are kept safe and clean
• Help minimize waste, neglect, breakages and mishandling of supplies and equipment
• Carry out light cleaning and maintenance of the outlet
• Assist other Food & Beverage Outlets in their operations during peak hours if needed

• To answer the calls with clear speech and pleasant voice.
• To attend and handle all incoming and outgoing room reservation requests, as per the hotel standards and procedures.
• To attract guests and to enhance their loyalty, providing a distinctive service through communication and sales skills, in order to improve the hotel's image and to increase revenue.
• To recognize VIP guests and to apply the concerned policies.
• To maintain a good commercial relationship with all the bookers: guests/companies/agencies.
• To promote the Accor loyalty programs and the hotel promotions.
• To manage any guest complaint in a professional manner, by owning it, resolving it to the guest satisfaction and recording it.
• To call the manager for advice in serious cases or if an approval is required.
• To properly use the telephone etiquettes as per Sofitel standards.
• To have a perfect knowledge of room types and rate structure.
• To ensure the accuracy of all booking information entered in the PMS.
• To have a perfect knowledge of the hotel products.
• To fulfil administrative tasks and filing.
• To properly use and maintain the reservation communication system (telephone, fax, e-mail).
• To be aware of and to follow emergency and security procedures.
• To respect key handling procedures.
• To respect schedules, terms and deadlines as agreed with the Management.
• To attend a daily line up briefing with the reservations team
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
• To attend training and meetings as and when required.

Chef De Partie
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.
What is in it for you:
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through Accor learning programs.
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility and Environmental, Social and Governance (ESG)  activities. 
What you will be doing:
Actively share ideas, opinions and suggestions to improve the environment and menus
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
Communicate effectively with the rest of the team and thrive for guest feedback

About the Role: 

The Guest Service Agent (Receptionist role) is the front liner under the general direction of the Front Office, and within the limits of the established hotel policies and procedures, who oversees and directs all aspects of the guest relation functions to achieve the highest possible guest satisfaction. 

Duties and Responsibilities: 

• To anticipate guest needs, and handle guest inquiries in a helpful and attentive Anantara manner.
• To have a complete knowledge of the hotel product, including room types, rates, relative features and facilities, food and beverage outlets and promotions, spa and health club, and other.
• To take personal responsibility for the service and attitude with which our guest service is being delivered, and ensure it meets the highest standard at all times.
• Take personal responsibility for ensuring all issues pertaining to guest satisfaction are met and that follow up is completed on a timely basis.
• To be proactive and innovative, suggesting alternatives that meet guest needs in enjoying their Anantara experience.
• To develop a close and harmonious working relationship with all hotel departments,

1. Lead and manage all aspects of the Reservations department and ensure all service standards are followed
2. Manage and coordinate all group and individual reservations
3. Assist in the management of rooms inventory to maximize rooms revenue all distribution channels
4. Maintain and manage Passkey inventory, property content and guest communication templates
5. Manage daily inventory control, balance and room assignment
6. Load, maintain and manage all Business Transient rates on all distribution channels. Conduct on-going audit for accuracy and visibility on channels
7. Assist with maintaining accurate hotel content on branded websites and all 3rd party websites
8. Maintain accuracy of information/data and enhance automation efforts in reporting tools
9. Assist in the preparation of competitive analysis and other supporting documents
10. Assist in managing room authorizations, rates, and restrictions, including communicating rate restrictions and strategy to operation team
11. Monitor changes in inventory and provide guidance on the impact of current strategies
12. Monitor group blocks and assess risk, while making strategy recommendations
13. Coordinates the implementation of selling strategies
14. Assist with accurately generate and update Revenue Management reports
15. Assist with system maintenance including but not limited to, inputting rates, restrictions, monitoring forecasted demand, updating group forecasting and running daily system checks
16. Assist in the implementation of hotel sales strategies in the reservation and inventory systems
17. Participate and contribute in all revenue related initiatives
18. Perform ad-hoc tasks, analysis, and reporting on a needed basis to senior leadership
19. Communicates effectively between Reservations, Sales, Convention Services, Accounting and Front Desk

Sales Manager
Through your passion and motivation, you sell memorable experience to guests who stay in your property. You are professional and knowledgeable about your property, and you build strong relationships and create bond with your guests.

What is in it for you:

1. Employee benefit card offering discounted rates at Accor hotels worldwide.
2. Develop your talent through Accor’s learning programs.
3. Opportunity to grow within your property and across the world!
4. Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

What you will be doing:

1. Achieve daily targeted number of sales calls with effectiveness.
2. Develop business leads for the Hotel on a weekly basis.
3. Prepare monthly action plan for main market segment.
4. Perform monthly review account profile on room nights production and average rate.
5. Monitor competitors’ rate strategy, account penetration and marketing activities to maintain a competitive edge.
6. Fully responsible of accounts under his/her management , including contracting, updating profile and renewing contracts.

What is in it for you:

1. Employee benefit card offering discounted rates at Accor hotels worldwide.
2. Develop your talent through Accor’s learning programs.
3. Opportunity to grow within your property and across the world!
4. Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

What you will be doing:

1. To ensure that company vehicle are properly maintained.
2. To also ensure a regular check of other cars with check list of conditions incl. cleanliness and make a report for any matter which requires immediate attention of the General Manager.
3. Transport and follow General Manager’s on her whereabouts during working hours.
4. Assist General Manager’s on any task and duties assign from time to time.

Chef De Partie
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.

What is in it for you:

1. Employee benefit card offering discounted rates at Accor hotels worldwide.
2. Develop your talent through Accor’s learning programs.
3. Opportunity to grow within your property and across the world!
4. Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

What you will be doing:

1. Ensure personal cleanliness and proper deportment of all team members.
2. Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
3. Discuss with the Executive Sous Chef and recommends menu price adjustments.
4. Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
5. Suggest new recipe/products which may improve quality of food.
6. Check and maintain all kitchen equipment.
7. Ensure that all safety, health, security and loss control policies and procedures and adhered to Government legislation.

Sous Chef 
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.
What is in it for you:

1. Opportunity to develop your  talent and grow within Accor properties across the world.
2. Special Heartist rates in Accor worldwide.
3. Ability to contribute to local community and make a difference through our CSR activities.

What you will be doing:

1. Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
2. Suggest new recipe/products which may improve quality of food or lower food cost.
3. Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
4. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
5. Ensure Kitchen team adhere to food safety, health, security and loss control policies and procedures and Government legislation

• Manage the service of food and beverage within the restaurant, bar, room service and banquet operations.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and function areas;
• Regular liaison with Maintenance ensuring maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Food & Beverage and Front Office to ensure that preparations for conferences involving Front Office / Housekeeping have been made.
• Assist in the preparation of monthly restaurant, bar, and conference reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Food & Beverage Supervisors.
• Prepare weekly and monthly forecasts for restaurant, bar room service and conference areas.
• Ensure constant liaison with the Sales Personnel.
• Any other duties assigned by your manager.

As our Head Chef, you will be at the forefront of this exciting new chapter, responsible for crafting and executing an innovative menu that reflects our refreshed venue and meets the evolving tastes of our guests. This is a fast-paced role that requires culinary expertise, leadership skills, and a passion for creating memorable dining experiences.

Your key responsibilities will include:

• Leading the kitchen team in the development and design of a creative, seasonal menu that showcases the best local ingredients.
• Ensuring the highest standards of food safety and hygiene are maintained at all times.
• Overseeing daily kitchen operations, ensuring quality and consistency in every dish served.
• Managing kitchen inventory and food costs effectively, while maximizing efficiency.
• Reporting on kitchen performance and gathering guest feedback to drive continuous improvement.
• Training and mentoring kitchen staff, fostering a collaborative and positive work environment.

Commis 2

Do you have an appetite for career progression and are ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our kitchen team.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities.
• Career development opportunities with national and international promotion opportunities.

What you will be doing:

• Standards Meet and exceed customer and team member expectations.
• provides value-added service to customers by doing whatever is reasonable and possible to meet or exceed customer expectations
• communicates effectively with customers, co-workers, and supervisors
• Demonstrates teamwork by cooperating and assisting co-workers as needed.
• Adheres to hotel policies & procedures:
• attends work on time as scheduled
• follows hotel standards regarding personal hygiene
• minimize  dangers by following all safety rules and regulations
• Maintains a favorable reputation for the hotel brand at all times.
• To report for duty punctually, wearing the correct uniform and name badge at all times.

- Knows the business and keeps abreast of competition and customer trends, new products and legislation. Consults direct reports on operations needs and opportunities. Identifies and communicates potential new revenue opportunities to the hotel department heads influencing the development of plans to tap those opportunities.​

-Be pro-active and use initiative with regards to all Food & Beverage as well as Service related functionality areas, handling of complaints, and to ensure achievement of budgeted sales and profit targets.​

-Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.​

Assistant Food & Beverage Supervisor

MAIN RESPONSIBILITY

Operational:

• To provide a courteous, professional, efficient, and flexible service at all times, following the hotels Standards of Performance.
• To ensure that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures…
• To perform opening and closing procedures established for the Place of Work as assigned.
• To ensure that the inventory par stocks for all operating equipment and 
• To assist in conducting monthly inventory checks on all operating equipment and supplies.
• To assist in controlling the requisitioning, storage and careful use of all operating supplies and equipment (OS&E).
• To liaise with the Kitchen and the whole Food & Beverage Department on daily operation and quality
• To ensure that the Place of Work and surrounding area is kept clean and organized at all times

Food & Beverage Product:

• To assist in planning the food & beverage lists and to assist with advertising and promotions.
• To ensure that only fresh products are used in Food & Beverage preparation.
• To monitor operating supplies by maintaining and controlling established food & beverage par stock and operating supplies to ensure smooth operation and to reduce spoilage and wastage.
• To explain the discrepancies in the potential food & beverage cost satisfactorily.
• To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend beverage combinations and up-sell alternatives
• To prepare and serve food & beverage orders and provide a courteous, professional, efficient and flexible service at all times, following the hotels Standards of Performance.
• To follow correct sequence of service at the assigned station outlined in the Standard Operating Manual.
• To continuously learn on customer service, changing menu item, specials and prices.
• To be fluent in operation of MICROS POS system.
• To handle money and guest charges accurately.