Total 70 accounts executive food job vacancies in Indonesia

• To prepare the guest’s departure (express check-out, packing needs) and to ensure that transportation and other travel requirements are professionally handled.
• To check the room after the guest’s departure and to follow the “Lost & Found” procedure.
• To review on daily basis the butlers’ logbook and keep it updated.
• To daily update the guest profiles with “likes” and “dislikes”.
• To share daily activity highlights with including internal and external guest opportunities.
• To provide a good communication and pro-active collaboration with all the departments his/her team interacts with.
• To be entirely flexible and adapt to rotate within the different sub sections of the Front Office Department.

This position is responsible for the Sales & Marketing Department activities including its planning and execution in line with the annual hotel strategy and business plan with the main target to achieve/exceed the target.

You will:

• Handle incoming event leads professionally through all channels. 
• Provide detailed conference and events proposals covering venue, function, menu and accommodation costs ensuring revenue is maximized.
• Coordinate and host familiarisation and site inspections.
• Assist in coordinating sales forecasts and provide suggestions on strategies to achieve targets.
• Update and maintain accurate account profiles in the database systems.
• Ensure success in delivering customer events in order to ensure client satisfaction and repeat business.
• Monitor competitors’ rate strategy, account penetration and marketing activities to maintain a competitive edge
• Fully responsible of accounts under his/her management; including business production, updating profile and contracting or renewing contracts
• Update management on VIP arrivals, meet and greet accordingly
• Up-sell, cross-sell and promote Hotel facilities & services at every available opportunity in order to maximize sales revenue
• Conduct negotiations to achieve the best profit and rates for the Hotel
• Attend hotel clients and local community business events to network and maintain high visibility

Executive Housekeeper
You are the cornerstone of our hotel's excellence! As an Executive Housekeeper, you will assume the responsibility of overseeing guest rooms, guaranteeing a pristine and inviting environment. Your meticulous attention to detail will contribute to ensuring that every guest enjoys a comfortable and impeccably maintained space, playing an integral role in crafting unforgettable moments for our valued guests.

What’s in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Compile and update Standard Operating Procedures for all areas of responsibility periodically
• Ensure that all auditing and reporting standards are conveyed to staff and adhered to
• Ensure that guests enjoy impeccable housekeeping product and that services offered by team members are offered in a timely manner
• Conduct quality control inspections of all areas of the hotel and share results with the team
• Work with Chief Engineer to maintain areas of the hotel to the highest standards and assist in scheduling periodic property maintenance followed by spring-cleaning
• Manage all outside contractors relating to his/her department ensuring that they follow all hotel policies
• Oversee operations of Laundry and Linen, Flower and Decoration, and Butler Service

Food & Beverage Supervisor
Passionate about guest interaction, food and beverage? As a Food & Beverage Supervisor, you will lead your team to create unforgettable Food & Beverage experiences for our guests.
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:
Assist in leading, mentoring and training the Food & Beverage Operations team
Supervise and delegate duties; Ensure brand standards are maintained
Liaise with kitchen to ensure the highest standard of food quality and visual appeal
Your experience and skills include:
Service focused personality is essential and a passion for everything food and beverage
Previous experience in a similar leadership role is an asset
Strong interpersonal and problem solving abilities and the ability to lead by example

1. Making new recipe/products which may improve quality of food or lower food cost.
2. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
3. Ensure Kitchen team adhere to food safety, health, security and loss control policies and procedures and Government legislation

As the leader of our Housekeeping Department, you will be responsible for ensuring the highest standards of cleanliness, hygiene, and guest satisfaction throughout our property.

• Oversee all Housekeeping operations, including guest rooms, public areas, and back-of-house spaces
• Develop and implement efficient cleaning procedures and quality control measures
• Manage, train, and motivate a large team of housekeeping staff
• Create and maintain staff schedules to ensure optimal coverage and efficiency
• Conduct regular inspections to ensure all areas meet our exacting standards
• Manage inventory, supplies, and equipment, ensuring cost-effective operations
• Collaborate with other departments to enhance guest experience and resolve issues promptly
• Implement and maintain health and safety protocols in line with local regulations and international standards
• Prepare and manage departmental budgets, controlling costs while maintaining quality
• Handle guest complaints and special requests with professionalism and efficiency
• Stay updated on industry trends and implement innovative housekeeping practices
• Ensure environmental sustainability in housekeeping operations

• Reporting to Club Millesime Manager, to oversee the Club Millesime operations including the butler service, ensuring that the hotel standards and procedures are fully known and followed.
• To ensure uncompromising levels of cleanliness and maintenance through each ambassador’s responsibility.
• To ensure appropriate stock level for the smooth run of the Club Millesime operations and to prepare requisitions accordingly.
• To use the proper telephone etiquette as per Sofitel standards.
• To ensure a proper coverage and supervision of the lounge and butler service at all times.
• To personally supervise the breakfast service when the Lounge Supervisor is not on duty.
• To be present in the Club Millesime lounge during breakfast, afternoon tea and evening cocktail and to socialize with guests, playing a Public Relations role.
• To ensure that all Club Millesime guests enjoy their stay and receive the finest personal service.
• To personally greet and escort the guests rather than pointing out directions.
• To ensure that the privacy of the guests and the confidentiality of the information is respected.
• To act as a representative of the Management when dealing with guest complaints or if a member of the Sofitel Club Millésime team is facing difficulties that she/ he cannot solve on her/ his own.
• To manage any guest complaint in a professional manner, by resolving it and making sure the guest is satisfied, and recording it.
• To be fully aware of and to report all guest comments or complaints.
• To collect all profile details of any Club Millesime VIP one week prior to arrival and to ensure a daily update of the guest preferences on the PMS.
• To double check details of all Club Millesime reservations 24 hours prior to arrival and to follow every content.
• To personally supervise the Club Millesime VIP arrival (room block, room inspection, amenities) & welcome kit (international newspaper and welcome letter), as well as coordination with airport representative & Limousine driver.
• To ensure that the Senior Management is aware of all Club Millesime VIP arrivals.

• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements.
• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly.  Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Monitor food standards in each Outlet and Banquet
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Meet and interact with representatives of the local community and potential guests as required
• Attend all briefings, meetings and trainings in absence of Executive Chef.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management of the Hotel in absence of Executive Chef.

Are you a passionate 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

• 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

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
• Steers and promotes all the F&B points of sale
• Ensures that all information is duly passed on to the applicable departments

As Executive Housekeeper, you will take ownership of guest rooms, ensuring that our guests are provided with a clean, comfortable space, and be a part of creating a memorable experience for them whilst leading and motivating your team.

What you will be doing:

• Manage the day to day operation; leading and supervising a large team of Room Attendants to achieve our high standards of cleanliness and luxury
• Deliver daily briefings with the Room Attendant team, highlighting VIP's and setting daily initiatives
• Enhance your attention to detail, to help drive cleanliness and presentation results
• Develop your communication skills and liaise with other departments in the hotel, helping to deliver smooth service to all guests
• Inspect guest rooms, with a focus in providing unique and magic moments for our guests
• Coaching Room Attendants throughout the daily operation, providing feedback to enhance quality of their work
• Work in tandem with our in house laundry team to ensure the operation runs effectively and efficiently
• Keep our guests at the forefront of your mind, tailoring our housekeeping offering to meet their unique needs
• Responsible for recruiting the best new talent for our Housekeeping team
• Control payroll costs and manage budgets and forecasts 
• Nurture, support and guide your team allowing them to grow and develop 
• Ensure all equipment is in good working order and arrange repairs where necessary
• Oversee the retrieval, safekeeping and distribution of all lost and found items
• Be aware of current standards of competitor hotels
• Other duties as assigned

In this role you will;

• Develop and maintain strong SEO strategy, with a focus on accommodation, MICE and Oopen Restaurant.
• Optimise all digital channels including but not limited to email marketing, SEO, online and internal partner channels, website, OTA, and overall lever channels.
• Content creation and animation of social accounts 
• Analyse media campaigns and rollout promotions to ensure optimum revenues are exceeded.
• Build rapport with team members as well as influencers, content producers and local partnerships

1. Manage hotel operations to maximize profitability and to ensure superior guest experience.​
2. Identify and implement strategic performance drivers to optimize commercial performance and attract a international travelers.
3. Create a performance-driven culture that meets the business objectives of key stakeholders: guests, employees, owners, and Accor.

The Executive Sous Chef in serves a crucial role in ensuring exceptional culinary experiences in the hotel's food and beverage outlets. They oversee and manage the culinary operations of the F&B outlets. The Executive Sous Chef works closely with the Executive Chef and collaborates with the F&B team to create innovative menus, maintain high culinary standards, and deliver memorable dining experiences. They are responsible for supervising the kitchen staff, monitoring food quality, managing inventory, and ensuring efficient operations. By providing leadership, creativity, and attention to detail, the Executive Sous Chef contributes to the hotel's reputation for culinary excellence and guest satisfaction in their designated outlet.

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.

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

• Work with group contacts to facilitate program planning and requirements
• Communicate group needs and specifications to all relevant departments
• Follow up with Post-Conference reports and review group billings
• Input all group bookings and update booking activities in the system on a weekly basis
• Prepare reports, maintain proper records and filing system in accordance to hotel’s sales administration process
• Arrange site inspections for potential clients
• Promote positive relations with clients and attend to all requests expediently and courteously
• Acknowledge and handle clients’ complaints and comments tactfully and efficiently. Report incidents or other irregularities to management
• Up-sell and promote hotel’s facilities and services at every available opportunity in order to maximize sales revenue

Responsible for the entire operations, staffing and equipment of the Housekeeping Department
Delegates to and supervise all staff within the Department and assist them in preparing work
schedules.
Conforms to and enface policies & procedures and rules & regulations as laid down by ACCOR
and the hotel in order to achieve the highest levels of uniformity and guest service.
Performs special duties as required by Room Division Manager.
To be ready and responsible to perform any other duties as designated or required by
Management from time to time.
Directs and co-ordinates the activities of all Housekeeping personnel engaged in such activities
as:
• Cleaning and maintaining the interior hotel premises.
• Storing and issuing hotel linen and uniforms.
Ensures that all guestrooms, function room, public area, back of the house areas and their
surroundings are conforming to the hotel standards of cleanliness, maintenance and orderliness.

Inspects hotel rooms and premises regularly; ensures that furnishing, facilities and equipment are
cleaned, repaired, maintained and replaced as necessary and informs Management of
requirements; sees to it that deficiencies in work of personnel are corrected.
Determines need for general cleaning, repairs and remodelling; schedules such work activities in
coordination with Engineering and Front Office.
Trains personnel according to established procedures, conducts training meetings to discuss
problems and future plans, gives information and assignment, etc.
Briefs Floor & Linen Supervisor on function, VIP arrivals and other events, which will
necessitate additional or special preparations.
Controls and sees to the adequacy of inventory of all necessary housekeeping materials, supplies
and linen.
Finalizes reports on periodic inventories of linen and uniforms; submits the same to Guest Service
Manager.
Co-ordinates with Front Office regarding room transfer, guest charge and other problems or
requirements regarding guest accommodations and billing.
Prepares Housekeepers report on room occupancy.
Ensures the availability of linen and uniforms as required.
Ensures the proper scheduling of personnel in order to meet all cleaning and service requirements
daily.
Approves and/or prepares maintenance orders, work orders, requisitions, reports on guest
complaints and other inter-office memoranda.
Prepares Housekeeping Annual Budgets.
Performs duties common to all supervisors and other duties as may be assigned.
Monitors and controls the activities for house and guest laundry.
Overseas the daily movement of guest activities and be able to resolve any guest complaints.
Handles and resolves all guest queries and complaints in an efficient manner and to establish an
aim.
Cables relationship with all guest of the hotel.
Through close supervision recommend improvements and changes to the operation of the
Housekeeping Department especially creating service standard of the hotel.

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work 

• Ensure personal cleanliness and proper deportment of all team members 

• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage 

• Discuss with the Executive Chef and recommends menu price adjustments  

• 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.  

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner 

• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food 

• Suggest new recipe/products which may improve quality of food or lower food cost 

• Check the maintenance of all kitchen equipment  

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to 

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization 

• Process day-to-day Talent & Culture administration in an accurate and timely manner
• Create and update employee data record in system
• Create personal files and assist with general filing
• Manage application of work passes under Ministry of Manpower
• Prepare various letters and communication to employees
• Prepare monthly employee newsletter
• Organize and execute employees’ social, athletic and recreational activities
• Prepare and submit periodic Talent & Culture & Training reports
• Update and track annual and probation period appraisals of all employees
• Assist colleagues will all HR related queries and questions
• Maintain a good working relations with all departments and all professional external contacts

• Coordinate with the hiring managers on the recruitment of Rank & File employees based on approval by the divisional head and General Manager, following established standards, policies and procedures
• Prepare and issue contracts to all new employees
• Conduct and ensure smooth onboarding experience for all new hires
• Conduct recruitment and exit interviews for Rank & File employees
• Manage resignation and clearance procedures
• Maintain good working relationships and partnerships with recruitment agencies / sources

• Supervise and oversee the operation/section to maintain service standards
• Check on employees’ discipline, grooming standards and punctuality
• Check on guests’ satisfaction levels and properly handle feedback and follow-up
• Perform opening and closing duties as assigned
• Assist the Assistant Manager in conducting daily shift briefings to update and disseminate relevant information to restaurant employees
• Assist in employees’ development, counselling and resolving staff conflict
• Report any complaints, incidents or any other irregularities to Management
• Ensure that operating equipment is maintained and service and storage areas are kept safe and clean
• Help minimize waste, neglect, breakages and mishandling of supplies and equipments
• Carry out light cleaning and maintenance of the pantry area
• Monitor quality of food and beverage products in every order
• To ensure that guests receive the attention and service they require
• Perform trainer tasks and conduct training for all staff as assigned by Restaurant Manager / Assistant Manager
• To motivate, coach and project a positive attitude at all times
• Help manage employees’ performance appraisals and performance logs
• Able to account and handle cash effectively, efficiently, with integrity and follow established and proper Accounting procedures. 
• Carry out any other duties as and when assigned by the Management of the Hotel

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"

•To ensure that the kitchen operates in a timely way

•Full compliance with local municipality HACCAP standards and certification.

•Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.

Plan for F&B department budget and review forecast on revenue and expenditure on monthly basic.

Analyze and submit month-end reports and identify deviation from business plan goals

Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department

Conduct departmental daily briefings to ensure that all pertinent information is well received by team members

Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards

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

• Prepare promotional press releases on personalities among guests and associates of the Hotel and on noteworthy events in the Hotel
• Coordinate the production of posters, publication of hotel’s newsletters/s and flyers for associates and the public, as well as other printed materials
• Direct photographers commissioned to take pictures of VIPs, shows and events etc.
• Monitor and update information and content of hotel’s website and postings on other digital platforms of the hotels
• Handle the administrative requirements of the Marcom department
• Work with other departments to coordinate guest’s lists, invitations for VIP receptions, luncheons, dinners etc.
• Attend to client/media complaints, requests, and enquiries
• Assist with the hosting of media, planned press conferences and other press activities
• Maintain and update media list for sending to trade, group and consumer publications on a regular basis, press releases covering special events, promotions, etc.
• Maintain and update digital photographs/slides library
• Analyze and evaluate performance of marketing and promotion campaigns

What you will be doing:

• Coordinate all group arrangements
• Work with group contacts to facilitate program planning and requirements
•  Communicate group needs and specifications to all relevant departments
• Follow up with Post-Conference reports and review group billings
• Input all group bookings and update booking activities in the system on a weekly basis
• Prepare reports, maintain proper records and filing system in accordance to F&B sales administration process
• Ensures guest satisfaction, quality and high standards of service for customers
• Helps the point of sale attain profitable results
• Ensure strict application of in focus SOPs and is responsible for minimum score achievement as per regular target

• Incharge as Food & Beverage Cost Controller in the supervision of Receiving Clerk, handling of Food and Beverage requisitions, preparation of Sales Analysis and Standard Recipe Costing, preparation of Cost Reports, monitoring and control purchases against budget, pre-cost of all restaurant and banquet menu, inventory of Food and Beverage and other items and management of minimum and maximum par level of all store items.
• To ensure the smooth and efficient operation of Cost Control, Store rooms and Receiving and to assist Management in keeping the cost of food, beverage and other supplies to the minimum. 
• Establish and maintain seamless co-ordination & co-operation with all departments to ensure maximum cooperation, productivity, and guest service.
• Spot Checks.
• Submit all Food and Beverage cost related details to the Accounts Department.
• Submit to the Food and Beverage Department, all necessary information related to Food and Beverage sales and cost control.
• Ensure that proper records have been kept of inventory receipts, issues and returns by use of storeroom stock cards and signed documents.
• Conduct monthly inventory of food, beverages and other storeroom items.