Total 6 job vacancies by AccorHotel

• Manage the daily operations of the pastry section, including preparation, cooking, and plating.
• Create and execute a variety of desserts, pastries, and bread items, ensuring consistency and excellence.
• Supervise and mentor junior pastry chefs and kitchen assistants.
• Assist in the design and innovation of pastry menus, including seasonal specials and themed events.
• Ensure compliance with food safety, hygiene, and quality standards.
• Monitor inventory levels for the pastry section and coordinate with the purchasing department for stock replenishment.
• Maintain equipment and tools in the pastry area, reporting any issues to the kitchen manager or executive chef.
• Collaborate with other kitchen sections to ensure smooth and efficient service.

1. Preparation and Production:

   • Assist in the preparation and production of bakery items, including bread, pastries, cakes, and other baked goods.
   • Follow recipes and ensure consistency in taste, texture, and presentation.

2. Quality Assurance:

   • Ensure all bakery items meet the hotel’s quality standards.
   • Monitor baking processes to prevent overcooking or undercooking.

3. Support and Supervision:

   • Supervise and support commis chefs and other junior staff in the bakery section.
   • Assign tasks and ensure smooth workflow during operations.

4. Inventory Management:

   • Manage ingredients, monitor stock levels, and place orders for bakery supplies as needed.
   • Ensure proper storage and handling of ingredients.

5. Creativity and Innovation:

   • Contribute ideas for new bakery items and seasonal offerings.
   • Experiment with recipes and techniques to enhance the menu.

6. Compliance and Hygiene:

   • Maintain cleanliness and hygiene standards in the bakery section.
   • Adhere to food safety guidelines and hotel policies.

7. Equipment Handling:

   • Operate and maintain bakery equipment such as ovens, mixers, and proofing cabinets.
   • Report any equipment malfunctions or maintenance requirements.

1. Guest Interaction:

   • Greet guests upon arrival at the hotel restaurant, bar, or café.
   • Provide information about food and beverage menus, specials, and promotions.
   • Assist with reservations, special requests, or specific dietary needs of guests.
   • Handle any guest complaints or issues regarding food and beverage service, ensuring prompt resolution and satisfaction.

2. Customer Service:

   • Ensure all guests receive attentive, friendly, and professional service.
   • Monitor the dining experience to ensure that guests are enjoying their meal and their needs are met.
   • Maintain a welcoming and positive attitude to enhance guest experience.

3. Coordination with F&B Staff:

   • Communicate guest preferences and requests to kitchen staff and service personnel.
   • Work closely with the F&B team (waiters, bartenders, chefs) to ensure smooth service and efficiency.
   • Assist in managing guest orders and seating arrangements.

4. Problem Solving:

   • Resolve guest complaints or service issues in a polite and efficient manner.
   • Offer alternatives, compensation, or special attention to maintain customer satisfaction.

5. Reservation Management:

   • Assist with managing restaurant reservations, ensuring efficient seating and minimizing wait times.
   • Confirm reservations and follow up as necessary.

6. Administrative Duties:

   • Maintain accurate guest records, including preferences and feedback.
   • Handle guest requests for dining arrangements, private events, or special functions.

7. Promotions and Upselling:

   • Promote F&B offerings, such as new menu items, seasonal specials, and events.
   • Upsell drinks, desserts, or higher-value menu items to enhance revenue.

8. Hygiene and Cleanliness:

   • Ensure the restaurant or dining area is clean, well-organized, and aesthetically pleasing.
   • Monitor food safety standards and cleanliness in the F&B area.

9. Event Coordination:

   • Assist in organizing and coordinating special events such as banquets, conferences, or private dinners.
   • Collaborate with the events team to ensure smooth operations.

10. Training and Support:

    • Provide guidance and support to junior F&B staff, ensuring they understand hotel service standards and guest expectations.
    • Participate in training programs to stay updated on best practices in guest relations and service.

1. Sales and Revenue Generation

• Develop Sales Strategies: Design and implement sales strategies to meet or exceed sales targets.
• Customer Acquisition: Identify and approach potential clients or customers for corporate accounts, events, and bulk orders.
• Account Management: Handle existing client relationships, ensuring repeat business and customer satisfaction.
• Sales Presentations: Present the company’s F&B offerings to prospective clients through meetings, phone calls, or emails.
• Promotions: Plan and execute special offers, promotions, and discounts to attract customers.

2. Market Research and Analysis

• Industry Trends: Stay up-to-date with the latest trends in the F&B industry and consumer preferences.
• Competitor Analysis: Monitor competitors’ offerings, pricing strategies, and promotions to stay competitive.
• Customer Feedback: Collect and analyze feedback from customers to improve sales strategies and product offerings.

3. Sales Administration

• Order Management: Process and track sales orders, ensuring timely delivery of products.
• Reporting: Prepare regular sales reports, forecasting, and performance analysis to share with senior management.
• Database Management: Maintain and update customer databases and sales records.
• Contracts and Agreements: Handle the negotiation of contracts, terms, and pricing with clients.

4. Relationship Building

• Networking: Build and maintain relationships with key clients, suppliers, and business partners.
• Customer Service: Address client concerns or complaints promptly, ensuring a high level of customer satisfaction.

5. Collaboration

• Team Coordination: Work closely with other departments like marketing, product development, and operations to ensure smooth service and effective sales.
• Event Coordination: Collaborate with event managers or catering teams to provide customized F&B services for events.
• Marketing Support: Assist the marketing team with campaigns, advertisements, and other promotional materials.

6. Budget Management

• Sales Forecasting: Assist in setting sales targets and budgets for the F&B department.
• Cost Control: Help in managing pricing strategies and margins to ensure profitability.

7. Customer Education

• Product Knowledge: Have in-depth knowledge of the F&B products or services offered by the company and educate clients on the menu, ingredients, or sourcing.
• Tasting Events: Host or participate in tastings or promotional events to educate customers about new products or services.

8. Training and Development

• Training Junior Sales Team: Onboard and train new sales staff to maintain high performance and company standards.
• Self-Improvement: Continuously seek professional development opportunities to improve sales techniques and knowledge.

Food & Beverage Manager
Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As a Food & Beverage Manager, you will strategically lead the team to take guest satisfaction to the next level.
What is in it for you:
In 3-4 bullet points, showcase the benefits and perks of working at the property
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies and the opportunity to earn qualifications while you work
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21
What you will be doing:
Lead, mentor and train the Food & Beverage Operations team
Ensure Food & Beverage relevant brand standards are maintained
Strategize on new products and service offerings
Create unforgettable experiences for our guests"

What you will be doing:

• Food preparation and cooking,
• Ensure quality and presentation of menu
• Kitchen maintenance and cleaning, following food safety requirements
• Maintaining and ordering stocks and supplies
• Receiving deliveries , unpack and store stock.